CN103070454A - Method for improving food freeze drying efficiency - Google Patents
Method for improving food freeze drying efficiency Download PDFInfo
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- CN103070454A CN103070454A CN2013100172338A CN201310017233A CN103070454A CN 103070454 A CN103070454 A CN 103070454A CN 2013100172338 A CN2013100172338 A CN 2013100172338A CN 201310017233 A CN201310017233 A CN 201310017233A CN 103070454 A CN103070454 A CN 103070454A
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Abstract
The invention belongs to the technical field of freeze drying and particularly relates to a method for improving the food freeze drying efficiency. The invention provides the method that a hot-wet airflow guide aperture is arranged inside a freeze-dry product body to play an effect of guiding hot-wet airflow out of the body during the sublimation drying process so as to improve the product sublimation drying speed. In product pretreatment, according to shape and texture characteristics, a special aperture tool is used and different apertures are formed, so that the product freeze-drying efficiency is improved, the freeze-drying time is shortened, and the energy consumption is lowered. After the adoption of the method, under the condition that freeze drying is performed on the same mass of product, the thickness of workpiece is allowed to be increased, the volume is increased, the shapes are various, the appearance is artistic, the mouthfeel is enhanced, the carrot is enhanced, and the freeze-drying quality of the product is improved. The method is suitable for freeze drying process of all solid foods.
Description
Technical field
The invention belongs to the Vacuum Freezing ﹠ Drying Technology field, be specifically related to a kind of method of freeze-drying of food.
Background technology
Vacuum freeze drying is hydrous matter to be frozen into first solid-state, then mainly becomes the dewatered store method of mode of gaseous state with solid state sublimation.It is the drying of carrying out under high vacuum and low temperature, the incomparable advantage of many other drying means is arranged, thereby be widely used in the fields such as biology, medicine and food article.Freeze Drying Technique has obtained fast development in decades, and its technical process is also increasingly mature.But, the freeze-drying process of hydrous matter be one because of the complicated dry run of thing because of the different long-time highly energy-consuming of condition, still have so far many technological problemses to be improved.
Studies show that, the freeze-drying efficient of food and the internal structure of freeze-drying time and food, granular size, cutting and freezing method, and the lyophilization condition is that the factors such as vacuum chamber pressure, heating-up temperature have much relations.
Use the solid food of vacuum freeze drying, such as meat, fruits and vegetables group food, mostly belong to unsaturation and contain wet multifilament microchannel medium.In the lyophilization process, its inside is freezed ice crystal and be sublimed into aqueous vapor under the poor effect of external and internal pressure, the surface of overflowing through the minute yardstick space in fibr tissue gap.Along with the passing at distillation interface, the increase of drying layer thickness, the resistance that aqueous vapor flows will increase, and lyophilization speed will descend.
The freeze-drying efficient of solid-state food, particularly high density food such as fish, meat food is lower, thereby the needed time of freeze drying is also longer.For example the freeze-drying time of a flesh of fish class frozen dried food is usually more than 20 hours, and the fruits and vegetables based article also needs more than 8 hours usually.
Because the freeze-drying inefficiency of solid food, so that the thickness of existing frozen dried food and particle are all less thinner, form is also simpler, and this is so that many freeze-dried products lose due market value.
Although adopt along the machine direction dicing, make machine direction consistent with the moving direction at distillation interface, can make the drag reduction on aqueous vapor effusion surface; And adopt appropriateness to freeze slowly, and make the particle that freezes ice crystal become the minute yardstick space swell that forces greatly the fibr tissue gap, the mobile effusion of the aqueous vapor that is beneficial to distil can improve the freeze-drying efficient of solid-state food.But the method effect of above-mentioned raising solid-state food freeze drying efficient is still remarkable not.
Summary of the invention
The object of the invention is to for solid food freeze drying and have the deficiency that energy consumption is high, the time is long, kind is few, volume is little, price is high, propose a kind of method that improves solid-state food freeze drying efficient.
The method of raising solid-state food freeze drying efficient provided by the invention,
BeOffer hot wet gas current water conservancy diversion duct in freeze-dried products inside, so that hot wet gas current is easy to overflow external in the guide body in the lyophilization process, perhaps offer groove at the freeze-dried products body surface, to increase body surface area, the effusion of the hot wet gas current in the acceleration bodies is external, thereby improves the lyophilization speed of goods.
Among the present invention, the shape in water conservancy diversion duct, aperture and quantity are not limit; The water conservancy diversion duct can be that through hole also may be blind hole.
Among the present invention, the mode of offering in water conservancy diversion duct can be with form, the matter structure of goods and the distribution of freezing to ice and is different.For example, can offer the water conservancy diversion duct at the thick side place of thicker large body goods, on the goods body surface, also can offer groove simultaneously, be beneficial to the effusion of hot wet gas current in the body to increase body surface area.The distribution in duct can be uniform, and is also can right and wrong uniform.At the tight place of goods matter structure, relatively concentrating of freezing to ice located, and the body surface area of pore distribution and quantity should be relatively many.
The present invention can carry out following preliminary treatment before perforate:
For flesh of fish class water capacity higher software food materials goods, before perforate, cut into first certain thickness sheet, and appropriate air-dry processing, be cooled to chill point, offer again the duct after making its appropriateness sclerosis; For the fruits and vegetables based article then should see its matter structure and freeze after can be easy to cutting and come to determine that cutting freezes rear perforate and still cut and freeze front perforate; For soft texture and the relatively low goods of water capacity freeze rear perforate in cutting.
Among the present invention, the form in water conservancy diversion duct is circle or rectangular opening.
Among the present invention, for plate-shaped products, the water conservancy diversion duct is perpendicular to the plate face, and uniform; For the column goods, the water conservancy diversion duct is parallel to cylinder; For the larger goods of thickness, vertically offer simultaneously the water conservancy diversion duct with the face that is parallel to thickness direction.
Among the present invention, the perforate mode in water conservancy diversion duct has punching and nib dual mode, and hole knockout divides again punching and holes two kinds.
Said method when increasing goods body surface area, has played be easy to overflow the effect in the body of hot wet gas current in the guide body.Improve the coefficient of heat conduction and the mass diffusivity of goods lyophilization process, improved freeze-drying efficient, shortened freeze-drying time, reduced the energy consumption of freeze drying of food.Facts have proved that freeze-dried products is thicker, the effect of offering duct raising freeze-dry process efficient is more remarkable.Adopt the inventive method, can make goods allow the thickness of product to increase when the freeze-drying equal in quality simultaneously, body increases, and shape is various, good looking appearance, and mouthfeel improves, and rehydration strengthens, and the quality of freeze-dried products improves.
The specific embodiment
The method of the food freeze-drying that the present invention proposes is applicable to varieties of food items, but because food variety is various, body matter structure varies, so for different types of material goods, should adopt corresponding embodiment.
Preliminary treatment before the perforate
For the higher software food materials goods of water capacity such as flesh of fish class etc., should before perforate, cut into certain thickness sheet, and appropriate air-dry processing, be cooled to chill point, offer again the duct after making its appropriateness sclerosis.For the fruits and vegetables based article then should see its matter structure and freeze after can be easy to cutting and come to determine that cutting freezes rear perforate and still cut and freeze front perforate, then be suitable for cutting to freeze rear perforate for the relatively low goods of soft texture's water capacity.
The selection of duct form, quantity and position
The form in duct should preferably be simple and easy to the through holes such as the circle of processing or rectangle, also can be different with the goods form.In the situation that increases phase homomorphs surface area, the duct is offered porous and is better than few hole, and aperture is better than macropore, and uniform being better than concentrates.The position that the duct is offered, usually plate-shaped products should vertical uniform board face, and the column goods should parallel cylinder, and the larger goods of thickness should vertical, parallel thick be offered simultaneously.The thickness value added of thicker shape goods should be in direct ratio with the increase number of hole count or hole area.
The selection of perforate mode and equipment
The perforate mode has punching and nib dual mode.Two kinds of punching minute punching and borings, than the suitable punching of thin shape goods, the suitable boring of thicker shape goods; Molded products is the suitable stamp fabrication nib that uses then.The punching of goods and boring are all suitable adopts perforating press and drilling machine, and is furnished with Special punching template and bushing plate.According to the duct shape that different goods are offered, drift and the template of design difformity and specification, positioning height, the punching degree of depth and the functions such as placing height of regulating material according to material kind, thickness and soft durometer that can regulate bolster.
Claims (6)
1. method that improves freeze-drying of food efficient, it is characterized in that in the freeze-dried products body, offering hot wet gas current water conservancy diversion duct, so that hot wet gas current is easy to overflow external in the guide body in the lyophilization process, perhaps offer groove at the freeze-dried products body surface, to increase body surface area, the effusion of the hot wet gas current in the acceleration bodies is external, thereby improves the lyophilization speed of goods.
2. the method for raising freeze-drying of food efficient according to claim 1 is characterized in that carrying out following preliminary treatment before perforate:
For flesh of fish class water capacity higher software food materials goods, before perforate, cut into first certain thickness sheet, and appropriate air-dry processing, be cooled to chill point, offer again the duct after making its appropriateness sclerosis; For the fruits and vegetables based article then should see its matter structure and freeze after can be easy to cutting and come to determine that cutting freezes rear perforate and still cut and freeze front perforate; For soft texture and the relatively low goods of water capacity freeze rear perforate in cutting.
3. the method for raising freeze-drying of food efficient according to claim 1 is characterized in that described water conservancy diversion duct is through hole, or blind hole.
4. the method for raising freeze-drying of food efficient according to claim 1, the form that it is characterized in that the water conservancy diversion duct is circle or rectangular opening.
5. the method for raising freeze-drying of food efficient according to claim 1 is characterized in that for plate-shaped products, and the water conservancy diversion duct is perpendicular to the plate face, and uniform; For the column goods, the water conservancy diversion duct is parallel to cylinder; For the larger goods of thickness, vertically offer simultaneously the water conservancy diversion duct with the face that is parallel to thickness direction.
6. the method for raising freeze-drying of food efficient according to claim 1 is characterized in that the perforate mode in water conservancy diversion duct has punching and nib dual mode, and hole knockout divides again punching and holes two kinds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100172338A CN103070454A (en) | 2013-01-17 | 2013-01-17 | Method for improving food freeze drying efficiency |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100172338A CN103070454A (en) | 2013-01-17 | 2013-01-17 | Method for improving food freeze drying efficiency |
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| CN103070454A true CN103070454A (en) | 2013-05-01 |
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| CN2013100172338A Pending CN103070454A (en) | 2013-01-17 | 2013-01-17 | Method for improving food freeze drying efficiency |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119909A (en) * | 1995-05-11 | 1996-04-10 | 吴红兵 | Early-stage processing method of freeze-dried food and medicine |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
| CN201427333Y (en) * | 2009-07-22 | 2010-03-24 | 湖南龙石山铁皮石斛基地有限公司 | Punching device for fresh tissue and organs of animals and plants |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| CN102551174A (en) * | 2010-12-16 | 2012-07-11 | 东营市正汉海洋食品有限公司 | Method for producing sea cucumber slices by using vacuum freezing and drying technology |
| CN102630979A (en) * | 2012-04-09 | 2012-08-15 | 福州亿达食品有限公司 | Method for processing ready-to-eat seasoning freeze-dried abalone |
-
2013
- 2013-01-17 CN CN2013100172338A patent/CN103070454A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1119909A (en) * | 1995-05-11 | 1996-04-10 | 吴红兵 | Early-stage processing method of freeze-dried food and medicine |
| CN1803023A (en) * | 2005-12-01 | 2006-07-19 | 孙延发 | Independent preparation process of freeze-drying instant abalones and sea slugs and products, and superthin flaker |
| CN201427333Y (en) * | 2009-07-22 | 2010-03-24 | 湖南龙石山铁皮石斛基地有限公司 | Punching device for fresh tissue and organs of animals and plants |
| CN102551174A (en) * | 2010-12-16 | 2012-07-11 | 东营市正汉海洋食品有限公司 | Method for producing sea cucumber slices by using vacuum freezing and drying technology |
| CN102224838A (en) * | 2011-05-13 | 2011-10-26 | 刘圣本 | Preparation method of freeze-dried fructus momordicae |
| CN102630979A (en) * | 2012-04-09 | 2012-08-15 | 福州亿达食品有限公司 | Method for processing ready-to-eat seasoning freeze-dried abalone |
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Application publication date: 20130501 |