Method for low-temperature puffing drying of fruits and vegetables

Method for low-temperature puffing drying of fruits and vegetables

  • CN 103,815,005 B
  • Filed: 02/26/2014
  • Issued: 07/01/2015
  • 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 sequence of steps:

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

    (2) remove Free waterApplication conventional drying technique removes the Free water in material A, is 20-40%, obtains material B to water content;

    (3) low temperature expandingMoved in expanded reactor by material B, 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 DEG C, after pressurize 20-60min, in 3-20s, be down to normal pressure instantaneously, make material swelling and watering, obtain material C;

    CO in described mist 2volume fraction be 5-20%;

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

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