CN105746684A - Combined drying method for fruits - Google Patents
Combined drying method for fruits Download PDFInfo
- Publication number
- CN105746684A CN105746684A CN201610109807.8A CN201610109807A CN105746684A CN 105746684 A CN105746684 A CN 105746684A CN 201610109807 A CN201610109807 A CN 201610109807A CN 105746684 A CN105746684 A CN 105746684A
- Authority
- CN
- China
- Prior art keywords
- fruit
- drying
- heating
- vacuum
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 43
- 238000001035 drying Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 25
- 238000007602 hot air drying Methods 0.000 claims description 11
- 238000001291 vacuum drying Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000428 dust Substances 0.000 claims description 5
- 230000008676 import Effects 0.000 claims description 5
- 101000818579 Homo sapiens Zinc finger and BTB domain-containing protein 22 Proteins 0.000 claims description 2
- 102100021131 Zinc finger and BTB domain-containing protein 22 Human genes 0.000 claims description 2
- 235000011869 dried fruits Nutrition 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 235000011511 Diospyros Nutrition 0.000 abstract 1
- 241000723267 Diospyros Species 0.000 abstract 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 3
- 244000236655 Diospyros kaki Species 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a combined drying method for fruits. The combined drying method is characterized by sequentially comprising the following steps: selecting raw materials, carrying out cleaning treatment, drying with hot air, drying in vacuum and carrying out negative-pressure pulse microwave drying and the like. When the method disclosed by the invention is used for carrying out drying treatment on fruits and vegetables, the drying efficiency can be greatly improved, wastes are avoided and the loss of planters is improved; and the production initiative of the fruit and vegetable planters is improved. The combined drying method of the fruits is particularly suitable for the drying treatment of the fruits and vegetables including persimmons and the like.
Description
Technical field
The present invention relates to a kind of fruit and vegetable dryness method.Specifically, it is used to remove the association type drying means of moisture in fruit and vegerable, is particularly suited for the dried of Fructus Kaki etc fruit and vegerable.
Background technology
It is known that containing large quantity of moisture in fruit and vegerable, the former fruit holding time is limited, the holding time one is long easily rotten so that its nutritional labeling is damaged.Mainly should supporting components unchanged for what keep fruit and vegerable, traditional method is to adopt dry or squeeze the juice fruit and vegerable are processed.Drying means therein is presently mainly employing family small workshop mode drying means, and this family small workshop mode drying means is dependent on the heat of sunlight and fruit and vegerable are carried out natural drying.Although fruit and vegerable can be carried out natural drying process by the heat relying on sunlight, but due to the thermal Finite of sunlight, and by weather condition change impact greatly, therefore, dried with a collection of fruit and vegerable is needed 60 ~ 80 day time, and the dried time is longer, and the dried efficiency of fruit and vegerable is low.Again owing to the time of family's small workshop mode drying means needs is longer, running into long rainy weather, fruit and vegerable easily rot, and not only result in substantial amounts of waste, reduce the loss at plantation family, also can significantly dampen the enthusiasm for production at fruit and vegerable plantation family.
Summary of the invention
The problem to be solved in the present invention is to provide a kind of fruit combined drying method.Adopt and come in this way fruit and vegerable are dried process, be greatly improved drying efficiency, it is to avoid the loss at family is planted in waste, raising, improve the enthusiasm for production at fruit and vegerable plantation family.
The problems referred to above that the invention solves the problems that are realized by techniques below scheme:
The fruit combined drying method of the present invention is characterized as being and comprises the following steps successively:
Choose raw material, choose surface completely without bad speckle, without rotten fruit；
Cleaning processes, and the fruit chosen is carried out, and removes dust and the spot of fruit surface；
Hot air drying, puts into baking oven by cleaned treated water fruit, and circulating air is sent into baking oven, dry 5.5 ~ 6.5 days, removes the moisture of more than 50% in fruit；
Vacuum drying, will put in vacuum drying oven through hot air drying treated water fruit, heating in two steps under the vacuum of 8.5 ~ 9.0KPa: first heating 1 ~ 2 hour at 490 ~ 510W power, the temperature of 49 ~ 51 DEG C, complete first step heating；Heating 2 ~ 2.5 hours at 390 ~ 410W power, the temperature of 39 ~ 41 DEG C again, complete second step heating；
Underbalance pulse microwave drying, temperature be 40 ~ 60 DEG C, pressure be in the import of vacuum pipe of 4 ~ 8KPa, centre and three dry sections of outlet every 1 minute spouted once, co-dried 0.5 ~ 1 hour, obtain the moisture content dried fruit less than 20%.
As can be seen from the above scheme, owing to the present invention adopts the combined drying method of hot air drying, vacuum drying and underbalance pulse microwave drying, through on probation, with the integrated processes of the present invention, same batch of fruit and vegerable are dried process, it is only necessary to 6 ~ 8 day time.Compared with needing 60 ~ 80 day time with background technology, can shortening process time more than 10 times, the dried time is short, thus substantially increasing the drying efficiency to fruit and vegerable.Owing to drying time is short, drying efficiency is high, even if running into long rainy weather, fruit and vegerable are not easy to rot, and the waste that not only avoid, improve the income at plantation family, also can be greatly improved the enthusiasm for production at fruit and vegerable plantation family.Again owing to also can additionally configure intelligent controller in step by the method for the present invention; one-touch intelligentized control method can be realized, thus furthermore achieved that large-scale and industrialized production that fruit and vegetable dryness processes according to the trophic structure of different fruit and vegerable and different quality requirements.
Detailed description of the invention
Embodiment one
First carry out raw material to choose.Choose the Fructus Kaki completely rotted in surface without bad speckle, nothing；
It is cleaned again processing.Adopt cleaning machine that the Fructus Kaki chosen is carried out, remove dust and the spot on Fructus Kaki surface；
Then, hot air drying is carried out.The cleaned Fructus Kaki processed is put into baking oven, and the circulating air that temperature is 100 DEG C is sent into baking oven, dry 5.5 days, remove the moisture of 50% in Fructus Kaki；
Afterwards, vacuum drying is carried out.To put in vacuum drying oven through hot air drying treated water fruit, heating in two steps under the vacuum of 8.5KPa: first heating 1.5 hours at 510W power, the temperature of 49 DEG C, complete first step heating.Heating 2 hours at 390W power, the temperature of 41 DEG C again, complete second step heating；
Finally, carry out underbalance pulse microwave drying, temperature be 60 DEG C, pressure be in the import of vacuum pipe of 4KPa, centre and three dry sections of outlet every 1 minute spouted once, co-dried 0.5 hour, obtain the Fructus kaki Siccus that moisture content is 18%.
Embodiment two
First carry out raw material to choose.Choose the Fructus Kaki completely rotted in surface without bad speckle, nothing；
It is cleaned again processing.Adopt cleaning machine that the Fructus Kaki chosen is carried out, remove dust and the spot on Fructus Kaki surface；
Then, hot air drying is carried out.The cleaned Fructus Kaki processed is put into baking oven, and the circulating air that temperature is 100 DEG C is sent into baking oven, dry 6 days, remove the moisture of 50% in Fructus Kaki；
Afterwards, vacuum drying is carried out.To put in vacuum drying oven through hot air drying treated water fruit, heating in two steps under the vacuum of 8.7KPa: first heating 1.8 hours at 500W power, the temperature of 50 DEG C, complete first step heating.Heating 2.3 hours at 400W power, the temperature of 40 DEG C again, complete second step heating；
Finally, carry out underbalance pulse microwave drying, temperature be 50 DEG C, pressure be in the import of vacuum pipe of 6KPa, centre and three dry sections of outlet every 1 minute spouted once, co-dried 0.7 hour, obtain the Fructus kaki Siccus that moisture content is 19%.
Embodiment three
First carry out raw material to choose.Choose the Fructus Kaki completely rotted in surface without bad speckle, nothing；
It is cleaned again processing.Adopt cleaning machine that the Fructus Kaki chosen is carried out, remove dust and the spot on Fructus Kaki surface；
Then, hot air drying is carried out.The cleaned Fructus Kaki processed is put into baking oven, and the circulating air that temperature is 100 DEG C is sent into baking oven, dry 6.5 days, remove the moisture of 50% in Fructus Kaki；
Afterwards, vacuum drying is carried out.To put in vacuum drying oven through hot air drying treated water fruit, heating in two steps under the vacuum of 9.0KPa: first heating 2 hours at 490W power, the temperature of 51 DEG C, complete first step heating.Heating 2.5 hours at 410W power, the temperature of 41 DEG C again, complete second step heating；
Finally, carry out underbalance pulse microwave drying, temperature be 40 DEG C, pressure be in the import of vacuum pipe of 8KPa, centre and three dry sections of outlet every 1 minute spouted once, co-dried 1 hour, obtain the Fructus kaki Siccus that moisture content is 20%.
Claims (2)
1. a fruit combined drying method, it is characterised in that comprise the following steps successively:
Choose raw material, choose surface completely without bad speckle, without rotten fruit；
Cleaning processes, and the fruit chosen is carried out, and removes dust and the spot of fruit surface；
Hot air drying, puts into baking oven by cleaned treated water fruit, and circulating air is sent into baking oven, dry 5.5 ~ 6.5 days, removes the moisture of more than 50% in fruit；
Vacuum drying, will put in vacuum drying oven through hot air drying treated water fruit, heating in two steps under the vacuum of 8.5 ~ 9.0KPa: first heating 1 ~ 2 hour at 490 ~ 510W power, the temperature of 49 ~ 51 DEG C, complete first step heating；Heating 2 ~ 2.5 hours at 390 ~ 410W power, the temperature of 39 ~ 41 DEG C again, complete second step heating；
Underbalance pulse microwave drying, temperature be 40 ~ 60 DEG C, pressure be in the import of vacuum pipe of 4 ~ 8KPa, centre and three dry sections of outlet every 1 minute spouted once, co-dried 0.5 ~ 1 hour, obtain the moisture content dried fruit less than 20%.
2. fruit combined drying method according to claim 1, it is characterised in that described fruit is Fructus Kaki.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610109807.8A CN105746684A (en) | 2016-02-29 | 2016-02-29 | Combined drying method for fruits |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610109807.8A CN105746684A (en) | 2016-02-29 | 2016-02-29 | Combined drying method for fruits |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105746684A true CN105746684A (en) | 2016-07-13 |
Family
ID=56331515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610109807.8A Pending CN105746684A (en) | 2016-02-29 | 2016-02-29 | Combined drying method for fruits |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105746684A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342457A (en) * | 2011-09-28 | 2012-02-08 | 福建农林大学 | Processing method for drying litchi pulp and longan pulp |
| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
-
2016
- 2016-02-29 CN CN201610109807.8A patent/CN105746684A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342457A (en) * | 2011-09-28 | 2012-02-08 | 福建农林大学 | Processing method for drying litchi pulp and longan pulp |
| CN102894303A (en) * | 2012-10-18 | 2013-01-30 | 江南大学 | Method for improving brittleness of crispy fruit slices and preventing adhesion through combining high vacuum with negative pressure pulse microwave drying |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN202853296U (en) | Tunnel-type hot-air, microwave and far infrared combination drying machine | |
| CN104472790B (en) | A kind of Pueravia flower tea and preparation method thereof | |
| CN102948502A (en) | Preparation technology of high mountain oolong tea | |
| CN102433219A (en) | Method for grading and drying camellia seeds | |
| CN104522152A (en) | Sequential infrared hot air drying method for dry-method de-enzyming treatment of fruits and vegetables | |
| CN102934679A (en) | Agrocybe cylindracea microwave vacuum drying method | |
| CN101747994A (en) | Production method for drying and distilling rose buds and equipment thereof | |
| CN105724559A (en) | Combined drying method for removing water in fruits | |
| CN107660615A (en) | The preparation method of dried persimmon | |
| CN106376955B (en) | A kind of device of Non-aqueous processing coffee fresh fruit | |
| CN105746684A (en) | Combined drying method for fruits | |
| CN103478601B (en) | A kind of preparation method of instant-rice | |
| CN101564119B (en) | Integral processing method for sunflower disc and special device thereof | |
| CN103461465A (en) | Processing method of dehydrated spinach | |
| CN102987368A (en) | Novel dry type manufacturing process of tremella | |
| CN1081898C (en) | Method for drying fruit and vegetable by combination of hot air with cold air | |
| CN202364753U (en) | Tomato processing system | |
| CN107504763A (en) | A kind of bamboo high-quality drying method | |
| CN204888653U (en) | Hydraulic is from rotating dried persimmon processingequipment | |
| CN104026505A (en) | Processing method of diospyros zhejiangensises | |
| CN105661272A (en) | Coarse cereal microwave rapid drying and curing method | |
| CN204317435U (en) | Soil pricks dried bean noodles drying system | |
| CN103976009A (en) | Processing method of dried pistacia chinensis bunge | |
| CN208639568U (en) | Trough solar dryer | |
| CN105135824A (en) | Lepidium meyenii walp temperature-varied drying method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160713 |