Highly efficient drying technology used for food research and development
A food and high-efficiency technology, which is applied in the field of high-efficiency drying technology for food research and development, can solve the problems of cumbersome drying process, reduce food drying efficiency, and shorten the shelf life of food, and achieve the effect of high drying efficiency and shortened shelf life
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Embodiment 1
[0030] Feeding: put the food to be dried on the drying bed through the hopper; air cooling: turn on the fan to perform preliminary air cooling on the food, and form convective air to pass through the surface of the food for air cooling to keep the moisture inside the food at 90%; high temperature Baking: After the air cooling is completed, turn on the heater and adjust the temperature to a high-temperature heating block to keep the moisture inside the food at 40%; Spreading: After taking out the food, spread the food evenly on the drying rack to make the food The internal moisture is kept at 30%, and the distance between foods is kept at 5-10cm; low-temperature baking: put the food in a low-temperature baking oven, and adjust the temperature to low-temperature insulation to keep the moisture inside the food at 5%; Material: Put the dried food into a packaging bag and seal it.
Embodiment 2
[0032] In embodiment one, add following operation:
[0033] The time for air cooling in step 2 is controlled at 30-35min.
[0034] Feeding: put the food to be dried on the drying bed through the hopper; air cooling: turn on the fan to perform preliminary air cooling on the food, and form convective air to pass through the surface of the food for air cooling to keep the moisture inside the food at 90%; high temperature Baking: After the air cooling is completed, turn on the heater and adjust the temperature to a high-temperature heating block to keep the moisture inside the food at 40%; Spreading: After taking out the food, spread the food evenly on the drying rack to make the food The internal moisture is kept at 30%, and the distance between foods is kept at 5-10cm; low-temperature baking: put the food in a low-temperature baking oven, and adjust the temperature to low-temperature insulation to keep the moisture inside the food at 5%; Material: Put the dried food into a pack...
Embodiment 3
[0036] In embodiment two, add following operation:
[0037] The heater used in step 3 is an air energy heat pump dryer, the baking time is 25-45min, and the baking temperature is controlled within the range of 70-90°C.
[0038] Feeding: put the food to be dried on the drying bed through the hopper; air cooling: turn on the fan to perform preliminary air cooling on the food, and form convective air to pass through the surface of the food for air cooling to keep the moisture inside the food at 90%; high temperature Baking: After the air cooling is completed, turn on the heater and adjust the temperature to a high-temperature heating block to keep the moisture inside the food at 40%; Spreading: After taking out the food, spread the food evenly on the drying rack to make the food The internal moisture is kept at 30%, and the distance between foods is kept at 5-10cm; low-temperature baking: put the food in a low-temperature baking oven, and adjust the temperature to low-temperature...
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