Hot air drying technology and device for Chinese wolfberries

Abstract

The invention relates to a hot air drying technology and device for Chinese wolfberries. The technology mainly includes the following technological steps that first, raw materials are selected; second, the raw materials are cleaned; third, the raw materials are soaked into dewaxing drying-promoting agent, and the cleaned Chinese wolfberries are soaked in the dewaxing drying-promoting agent for 10 min to 20 min and then taken out; fourth, water draining off is performed, the Chinese wolfberries with water drained off are evenly arranged on the same layer of a same drying screen and placed into a drying bed, and then the drying bed is placed in a drying chamber; fifth, reverse hot air drying is performed, a reverse hot air drying mode is adopted for controlling the temperature of the drying chamber between 45 DEG C and 50 DEG C, the moisture is controlled to be about 30 percent, the temperature of the drying chamber is raised to be between 65 DEG C and 70 DEG C after two hours, the moisture is controlled between 13 percent and 15 percent, and after the temperature and the moisture are kept for 20 hours, drying is completed. Due to the adoption of the technological method, the temperature and the moisture in the drying chamber are balanced, drying consistency of fruit products is good, energy is saved, cost is low, and the processing amount is large; dried Chinese wolfberries good in quality, low in mildewing rate and good in shape and color can be obtained.

Description

technical field [0001] The invention belongs to the technical field of fruit drying, and relates to a hot air drying process and device for wolfberry. Background technique [0002] Lycium barbarum fresh fruit has a high moisture content and is covered with a waxy layer on the skin. It takes a long time to dry and is prone to mildew. Therefore, according to its physiological characteristics, it is very important to develop suitable drying accelerators and corresponding drying processes. When the internal and external moisture of wolfberry fresh fruit reached the equilibrium moisture, the moisture diffusion stopped. During the drying process, the internal water diffusion of wolfberry fresh fruit is slower than the surface water evaporation, which affects the drying speed. Therefore, the drying factors should be reasonably controlled to accelerate the diffusion of internal moisture, thereby accelerating drying. However, if the temperature of the medium is simply changed, the ...

AI Technical Summary

Problems solved by technology

However, if simply changing the temperature of the medium, the surface of the fruit will evaporate too quickly and produce a hard shell, which will delay the drying speed.

In addition, due to the large difference in water content between the inside and outside of the fruit, internal stress will be generated very early, and in severe cases, it will cause cracking on the surface of the fruit.

Images