Method for improving red date quality based on heat-assisted ultrasonic technology

A technology of ultrasonic and red dates, which is applied in food preservation, preservation of fruits/vegetables by radiation/electrical treatment, preservation of fruits and vegetables, etc., can solve the problem of the damage to the nutritional value of dried red dates, the intractability of chemical residues, and the slow efficiency of hot air drying, etc. problems, to achieve the effect of short pretreatment time, overcoming the difficulty of waste liquid treatment, and improving time

Pending Publication Date: 2020-12-25
ZHEJIANG UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] Aiming at the problems in the prior art that hot air drying efficiency is slow, the drying temperature is high, the nutritional value of dried red dates is damaged due to the special surface structure of red dates, and the chemical residues and raffinate caused by chemical pretreatment are difficult to handle, the present invention discloses A method based on heat-assisted ultrasonic technology to improve the quality of jujube, using heat-assisted ultrasonic pretreatment of fresh jujube, the experimental results show that the waxy layer on the surface of jujube can be corroded by heat-assisted ultrasonic pretreatment, forming small cracks and holes, thereby Improve the efficiency of water diffusion during the drying process of jujube, further reduce the hot air drying time of jujube, improve drying efficiency, reduce drying energy consumption, and increase the content of biologically active ingredients in jujube
At the same time, the ultrasonic method is environmentally friendly and pollution-free, and can solve the chemical residue and residual liquid caused by chemical pretreatment.

Method used

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  • Method for improving red date quality based on heat-assisted ultrasonic technology
  • Method for improving red date quality based on heat-assisted ultrasonic technology
  • Method for improving red date quality based on heat-assisted ultrasonic technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Fresh red dates are pretreated by ultrasonic waves (soaked in water, the mass ratio of red dates to water is 1:4, the heat-assisted temperature is 60°C, the output power of ultrasonic equipment is 200W, the frequency is 40KHz, and the pretreatment is 10min). Preheat the temperature of the hot air dryer to 50°C, put in the pretreated jujubes for hot air drying at a wind speed of 1.5m / s, and measure the water content of the jujubes every 30 minutes. ) to stop drying to obtain dry red dates.

[0058] Described drying time is 1640min, and effective water diffusion coefficient is 8.21 (D eff , 10 -11 m 2 / s), the vitamin C content in dried red dates was 7.38mg / g DW (dry basis), and the antioxidant activity of dried red dates was 7.46mg VCE / g DW (dry basis).

Embodiment 2

[0060] Fresh red dates are pretreated by ultrasonic waves (soaked in water, the mass ratio of red dates to water is 1:4, the heat-assisted temperature is 75°C, the output power of ultrasonic equipment is 300W, the frequency is 60KHz, and the pretreatment is 15min). Preheat the temperature of the hot air dryer to 60°C, put the pretreated red dates into hot air drying, the wind speed is 2.0m / s, measure the water content of the red dates every 30 minutes, when the water content of the red dates is lower than 35% (calculated on a wet basis) ) to stop drying to obtain dry red dates.

[0061] Described drying time is 1550min, and effective water diffusion coefficient is 8.55 (D eff , 10 -11 m 2 / s), the vitamin C content in dried red dates was 6.89mg / g DW (dry basis), and the antioxidant activity of dried red dates was 6.88mg VCE / g DW (dry basis).

Embodiment 3

[0063] Fresh red dates are pretreated by ultrasonic waves (soaked in water, the mass ratio of red dates to water is 1:4, the heat-assisted temperature is 50°C, the output power of ultrasonic equipment is 500W, the frequency is 80KHz, and the pretreatment is 5min). Preheat the temperature of the hot air dryer to 70°C, put the pretreated jujubes into the hot air drying at a wind speed of 1.5m / s, and measure the water content of the jujubes every 30 minutes. ) to stop drying to obtain dry red dates.

[0064] Described drying time is 1460min, and effective water diffusion coefficient is 8.63 (D eff , 10 -11 m 2 / s), the vitamin C content in dried red dates was 7.18mg / g DW (dry basis), and the antioxidant activity of dried red dates was 7.21mg VCE / g DW (dry basis).

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Abstract

The invention discloses a method for improving the quality of red dates based on a heat-assisted ultrasonic technology. Heat-assisted ultrasonic is used to pretreat the red dates, thereby reducing thehot air drying time of the red dates, improving the drying efficiency, and at the same time reducing the drying energy consumption, and reducing the degradation of vitamin C, improving the antioxidant activity, therefore, the quality of the dried red dates is improved. The preparation method mainly comprises the following steps to obtain the dried red dates: pretreating fresh red dates by using heat-assisted ultrasonic and performing hot air drying treatment on the pretreated fresh red dates. The red dates are subjected to heat-assisted ultrasonic pretreatment and then subjected to hot air drying. Compared with the method without pretreatment, the method of the invention can shorten the red date drying time and reduce the hot air drying energy consumption, and improve the quality of the dried red dates. Compared with a chemical pretreatment method, the method has no problems of chemical residues and waste liquid treatment.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for improving the quality of red dates based on heat-assisted ultrasonic technology. Background technique [0002] Jujube is a traditional famous and high-quality specialty tree species native to China. It has a very high vitamin content and has the reputation of "natural vitamin pills". Jujube (Zizyphus jujube), also known as jujube, is a plant of the genus Jujube in the family Rhamnaceae. It turns red when ripe, and is often dried to make dried dates. Jujube has the properties of invigorating the spleen and harmonizing the stomach, nourishing qi and promoting body fluid, nourishing blood and calming the nerves, and alleviating medicinal properties. Indications: For weakness of the spleen and stomach, lack of food and loose stools, blood deficiency and chlorosis, women's irritability. Eating it after childbirth or during menstruation can benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02A23B7/015A23L5/20A23L5/30
CPCA23B7/0205A23B7/015A23L5/21A23L5/32
Inventor 陈卫鲍涛
Owner ZHEJIANG UNIV
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