Method for low-temperature puffing drying of fruits and vegetables

Method for low-temperature puffing drying of fruits and vegetables

  • CN 103,815,005 A
  • Filed: 02/26/2014
  • Published: 05/28/2014
  • Est. Priority Date: 02/26/2014
  • Status: Active Grant
First Claim
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1. a method for low-temperature explosion-puffing drying fruits and vegetables, it is characterized in thatit carries out according to following step order:

  • (1) pretreatmentFresh fruit of vegetables is cleaned, after impurity elimination, obtained material A;

    (2) remove Free waterApplication conventional drying technology removes the Free water in material A, to water content be 20-40%, obtain material B;

    (3) low temperature expandingMaterial B is moved in expanded reactor, and being evacuated to pressure is 0.05-0.1MPa, injects N 2and CO 2mist, make reacting kettle inner pressure reach 1.0-5.5MPa, maintain temperature in expanded reactor to 4-10 ℃

    , after pressurize 20-60min, in 3-20s, moment is down to normal pressure, makes material swelling and watering, obtains material C;

    (4) discharging is preservedDried material C to water content be 3-5%, obtain finished product.

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