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A method for drying cucumbers combined with vacuum pulsation and negative pressure pulse ejection microwave

A pulse jet and vacuum pulsation technology, which is applied in the directions of food drying, food ingredient function, food ultrasonic treatment, etc. problems, to achieve the effect of shortening the production cycle, good product quality, and reducing the loss of

Active Publication Date: 2021-05-25
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Problems in negative pressure microwave drying: Drying unevenness is the main aspect faced by microwave drying
[0017] 7. Zhang Han and others announced a method for making potato-fruit recombined and mixed crispy chips (patent number: CN101999609A), which uses potatoes and bulk fruits as raw materials, and uses microwave freeze-drying or microwave vacuum after cleaning, beating, and molding. Drying is carried out, and in the later stage of microwave vacuum drying, hot air drying is used to dry until the moisture content is below 6%, so as to produce a kind of leisure crispy chips with good crispness and suitable for all ages. However, if microwave vacuum freeze drying is used for drying in this method If the production cost will be very high, it is not cost-effective in terms of cost. If vacuum microwave drying is used, hot air will be used to dry to the end in the later stage, which has the disadvantages of long hot air drying time and low nutrient retention rate, which is not conducive to maintaining crispness Nutritional quality of tablets and rapid industrial production
In this test, roller molding and hot air drying were used, the production cycle is long and the production cost is high, which is not conducive to the preservation of nutrients

Method used

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  • A method for drying cucumbers combined with vacuum pulsation and negative pressure pulse ejection microwave

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053]1. A method of drying cucumber with a vacuum pulse and negative pressure pulse sprinkler microwave is as follows:

[0054]1 Pick the fresh cucumber without rotten deterioration, no mechanical damage, meat, pesticide residue does not exceed the standard; 2 to wash the cucumber with water, go to Ti, cut into 7mm sheets with slices; 3 will cut the cucumber with ultrasound The auxiliary color filter is collected: the ultrasonic frequency is 20 kHz, the power is 200W, the color color time is 1 min; 4 will use the cucumber to assist high temperature, high humidity overheating steam for hot drowning enzyme sterilization treatment: ultrasonic frequency is 40kHz, the power is 400W, the hot furbing temperature of overheated steam is 120 ° C, the relative humidity is 60%, the gas flow rate is 24m / s, the hot drift time is 90s; 5 will be vacuum pulsating after the hot drift enzyme : The drying room is drying at 45 ° C, and the vacuum is pulled between 2min: 5min pulsation between 0 MPa and ...

Embodiment 2

[0056]The method of vacuum pulsation and negative pressure pulse sprinkler microwave combined with dry cucumber is as follows:

[0057]1 Pick no rot deterioration, no mechanical damage, meat hypertrophy, pesticide residue does not exceed the standard fresh cucumber; 2 to wash the cucumber with water, go to the cut, cut into 8mm sheets; 3 will cut the cucumber with ultrasound The auxiliary color filter is collected: the ultrasonic frequency is 20 kHz, the power is 200W, the color color time is 3 min; 4 will use the cucumber after the coloration high temperature, high humidity overheating steam for hot drums: ultrasonic frequency is 50kHz, the power is 500W, the hot steam is 100 ° C, the relative humidity is 30%, the gas flow rate is 12m / s, the hot drift time is 60 s; 5 will be vacuum pulsation after the hot drift : The drying room is 55 ° C, and the vacuum is pulled between 4 min: 7min pulsating ratio between 4 min: 7min, and the cucumber is lowered to 25%. 6 Dry the vacuum pulsation ...

Embodiment 3

[0059]The method of vacuum pulsation and negative pressure pulse sprinkler microwave combined with dry cucumber is as follows:

[0060]1 Picking with no rot deterioration, no mechanical damage, meat, meat, fresh cucumber that does not exceed the pesticide residue; 2 to wash the cucumber with water, go to Tie, cut into 9mm sheet with a slice; 3 will cut the cucumber with ultrasound The auxiliary color filter is colored: the ultrasonic frequency is 20kHz, the power is 200W, the color color time is 2 min; 4 will use the cucumber of the color with ultrasonic assist high temperature, high humidity overheating steam for hot drowning enzyme sterilization: ultrasonic frequency is 45kHz, the power is 400W, the hot furbing temperature of overheated steam is 110 ° C, the relative humidity is 45%, the gas flow rate is 20 m / s, the hot drift time is 80 s; 5 will be vacuum pulsation after the hot drifting enzyme : The drying room is 50 ° C, and the vacuum is pulled between 2 min: 6min pulsation bet...

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PUM

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Abstract

The invention relates to a method for drying cucumbers combined with vacuum pulsation and negative pressure pulse spray microwave, and belongs to the technical field of fruit and vegetable processing. The processing method includes the following steps: selection of cucumbers, cleaning and slicing, ultrasonic-assisted color protection liquid, ultrasonic-assisted high-temperature and high-humidity superheated steam blanching to kill enzymes and sterilization, vacuum pulse drying, two-stage negative pressure pulse spray microwave drying and vacuum packaging. The cucumber product processed by the method has the advantages of short drying time, high retention rate of active ingredients, good quality, clean and hygienic, and the like.

Description

Technical field[0001]The present invention relates to a method of vacuum pulse and negative pressure pulse sprinkler microwave, which belongs to the field of fruit and vegetable processing.Background technique[0002]Cucumber (Name: Cucumis Sativus L.) Huacaike a year of vine or climbed herbaceous plants, its output, comprehensive nutritional value, is deeply loved by consumers. The cucumber is brittle, and the juice is delicious, and the fragrance is delicious. It contains moisture, protein, a variety of cellulose, vitamins, and potassium, calcium, sodium, and magnesium. In particular, the fine cellulose contained in cucumber can reduce the content of cholesterol and triglycerides in the blood, promote intestinal peristalsis, accelerate waste excretion, improve the human new metabolism, is one of the long-term vegetables for the people. Then, the cucumber is usually held for 3 days ~ 4 days, the cucumber is not good, and the rotten (Li Lite. Food Materials [M]. Beijing: China Agricul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L5/20A23L5/30A23L5/41A23B7/02
CPCA23B7/02A23V2002/00A23L5/21A23L5/32A23L5/41A23L19/03A23V2200/048A23V2300/10A23V2300/48
Inventor 彭飞方芳刘玉德
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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