CN107646965A - A kind of carrot temperature control infra-red drying method using ultrasound pretreatment - Google Patents
A kind of carrot temperature control infra-red drying method using ultrasound pretreatment Download PDFInfo
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- CN107646965A CN107646965A CN201710838264.8A CN201710838264A CN107646965A CN 107646965 A CN107646965 A CN 107646965A CN 201710838264 A CN201710838264 A CN 201710838264A CN 107646965 A CN107646965 A CN 107646965A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
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Abstract
The invention belongs to technical field of agricultural product process, and in particular to a kind of carrot temperature control infra-red drying method using ultrasound pretreatment.A kind of carrot temperature control infra-red drying method using ultrasound pretreatment provided by the present invention, comprises the following steps：Select fresh carrot of the same size to be cleaned, cut into slices, ultrasound pretreatment, temperature control infra-red drying, analyze drying property and product quality.The present invention for during conventional drying or infra-red drying there is it is many defects of, such as low temperature drying time length, energy consumption is big, and quality is to be improved；High temperature drying is short, but can cause large effect to the quality of material.The present invention is pre-processed by ultrasound changes material microstructure, such as cell rupture, microchannel formation and cell expansion etc., improves the dry products qualities such as the infrared drying efficiency of carrot temperature control and reconstitution rate, color and luster, shortens drying time so as to reduce energy consumption.
Description
Technical field
The present invention relates to a kind of carrot temperature control infra-red drying method using ultrasound pretreatment, belong to processing of farm products
Technical field.
Background technology
Carrot, it is one of most vegetables of human consumption at present containing higher fiber element and carrotene, it is cheap,
Contain the nutritional ingredients such as abundant carrotene, vitamin, potassium, calcium, phosphorus, iron and amino acid needed by human.Carrot contains
Water is up to 90%, if carrot carries out appropriate preservation process soon not to the utmost after harvesting, will produce withered, rotten etc. existing
As causing exterior quality to be deteriorated, influenceing component damages, cause economic loss.Therefore, extend carrot preservation term, delay outward appearance
And nutritional quality variation turns into the significant challenge that current carrot processing industry faces.Processing is dried to carrot, makes
It is to extend its shelf life, reservation nutritional ingredient most efficient method into dry-making carrot piece.
Infrared temperature-controlled drying equipment is mainly by hot gas flow circulating system, infrared heating system, hothouse and control system group
Into the equipment carries out dehydrating processing with infrared combined drying technology using circulating air to fruits and vegetables, by regulating and controlling hothouse
Drying temperature solves caused by temperature of charge is unstable quality and damaged, compared to single heated-air drying and infrared dry
Dry equipment has the advantages that energy consumption is low, rate of drying is fast, good product quality.
Ultrasound has direction of propagation property strong, can produce the outstanding features such as cavitation effect in media as well.The present invention utilizes ultrasound
Pretreatment changes carrot microstructure, such as cell rupture, microchannel formation and cell expansion etc., further improves carrot control
The dry products qualities such as the infrared drying efficiency of temperature, reconstitution rate, color and luster, shorten drying time so as to reduce energy consumption.Ultrasonic pre- place
Reason method has green high-efficient, is easy to control and industrialization amplification, and new way is opened up for drying efficiency and quality-improving.
The content of the invention
The purpose of the present invention is to provide a kind of carrot temperature control infra-red drying side using ultrasound pretreatment regarding to the issue above
Method, improve carrot temperature control infra-red drying during heat transfer and mass-transfer efficiency, shorten drying time, reduce energy consumption, improve production
Quality.
The technical scheme is that：A kind of carrot temperature control infra-red drying method using ultrasound pretreatment, specifically include
Following steps：Picking fresh carrot of the same size is cleaned, cut into slices, ultrasound pretreatment, temperature control infra-red drying.It is described super
The supersonic frequency of sound preconditioning is 20~60kHz, and power density 100W/L, ultrasound works pattern is work 10s, stops 5s, is surpassed
The sound preconditioning time is 30~60min, and the temperature of the temperature control infra-red drying is 50~80 DEG C, wind speed 20m/s.
Further, the carrot slice thickness is 6-30mm.
Preferably, the carrot slice thickness is 6mm.
Further, the sonification medium of the ultrasound pretreatment is running water, and the tap water temperature is 25-35 DEG C.
Preferably, the tap water temperature is 30 DEG C.
Preferably, the supersonic frequency of the ultrasound pretreatment is 20kHz.
Preferably, the temperature of the temperature control infra-red drying is 60 DEG C.
Preferably, the ultrasonic pretreatment time is 60min.
Compared with prior art, the beneficial effects of the invention are as follows：A kind of utilization ultrasound pretreatment provided by the present invention
Carrot temperature control infra-red drying method, change carrot microstructure, such as cell rupture, microchannel formation and cell expansion etc., phase
Than not ultrasound pretreatment, the dry products qualities such as the infrared drying efficiency of carrot temperature control, reconstitution rate, color and luster are improved.Utilize
The whole water content control of carrot slice product prepared by method provided by the present invention is below 13%, and water activity is relatively low, no
Beneficial to microbial growth, can preserve for a long time.
Embodiment
The present invention is described in further detail with reference to embodiment, but protection scope of the present invention and unlimited
In this.
Present embodiment operates according to the following steps：Picking fresh carrot of the same size is cleaned, cut into slices, and ultrasound is pre-
Processing, temperature control infra-red drying.Wherein described carrot slice thickness is 6~30mm, and the sonification medium of the ultrasound pretreatment is
Running water, the tap water temperature are 25~35 DEG C, and the supersonic frequency of the ultrasound pretreatment is 20~60kHz, power density
For 100W/L, ultrasound works pattern is work 10s, stops 5s, and the ultrasonic pretreatment time is 30~60min, and the temperature control is red
The temperature of outer drying is 50~80 DEG C, wind speed 20m/s.The present invention is described in detail below in conjunction with specific embodiment.
Comparative example 1
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, is placed in 30 DEG C of water-baths and is stood
30min, temperature control infra-red drying is then carried out, wherein drying temperature is 60 DEG C, wind speed 20m/s.Treat that carrot slice moisture content is low
Drying is terminated when 13%, determines dried carrot piece reconstitution rate and color and luster change.Specific detection method is as follows：
Reconstitution rate：6 dry carrot slices are taken, are weighed, is placed in 90 DEG C of water-baths, is taken out after 15 minutes, is placed in stainless
8-10min is drained on steel wire, is weighed again.Reconstitution rate is the weight and the ratio of dried carrot sheet weight after rehydration.
Color and luster changes：Appropriate dried carrot piece is taken, crushes and 60 mesh sieve excessively weeds out bulky grain.The fine powder being sieved is fallen
Enter in whiteware, L, a and b value of sample are detected with color difference meter.L values represent brightness, the red green degree of a representative samples, and b is represented
The champac degree of sample.L0、a0、b0Represent the color value of fresh carrot, L*、a*、b*Represent the color value of ultrasonic pretreated group.Face
Color change value Δ E is bigger, represents that the change of carrot color comparatively fresh carrot is bigger after drying.Color change value Δ E calculation formula
It is as follows：
The detection of above-mentioned every physical and chemical index is respectively provided with to be repeated three times, results averaged.
Embodiment 1
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, supersonic frequency 20kHz, is surpassed
Acoustic medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 30min, then carries out temperature control infra-red drying,
Wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines and dries recklessly
Radish piece reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 2
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, supersonic frequency 20kHz, is surpassed
Acoustic medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 45min, then carries out temperature control infra-red drying,
Wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines and dries recklessly
Radish piece reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 3
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, supersonic frequency 20kHz, is surpassed
Acoustic medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 60min, then carries out temperature control infra-red drying,
Wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines and dries recklessly
Radish piece reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 4
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, supersonic frequency 40kHz, is surpassed
Acoustic medium temperature is 30 DEG C, and mode of operation is that work 10s stops, and 5s, ultrasonic time 30min, then carries out temperature control infra-red drying,
Wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines and dries recklessly
Radish piece reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 5
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 6mm, supersonic frequency 60kHz, is surpassed
Acoustic medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 30min, then carries out temperature control infra-red drying,
Wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines and dries recklessly
Radish piece reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 6
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 15mm, supersonic frequency 20kHz,
Sonification medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 30min, and it is infrared dry then to carry out temperature control
Dry, wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines drying
Carrot slice reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Embodiment 7
Picking fresh carrot of the same size is cleaned, cut into slices, slice thickness 30mm, supersonic frequency 20kHz,
Sonification medium temperature is 30 DEG C, and mode of operation is work 10s, stops 5s, ultrasonic time 30min, and it is infrared dry then to carry out temperature control
Dry, wherein drying temperature is 60 DEG C, wind speed 20m/s.Drying is terminated when carrot slice moisture content is less than 13%, determines drying
Carrot slice reconstitution rate and color and luster change.Specific detection method is with reference to comparative example 1.
Comparative example reaches dry terminal required time, dried carrot piece reconstitution rate and color and luster with each embodiment carrot slice and become
Change the results are shown in Table 1.
The garlic slice index of quality in the comparative example of table 1 and each embodiment
As can be seen from the above results：The carrot temperature control infra-red drying that embodiments of the invention 1-7 is pre-processed using ultrasound
Method under the conditions of identical drying temperature and dry wind speed, reaches essentially identical compared to not ultrasonic preprocess method
In the case of 13% moisture content, drying time maximum can shorten 120min；Reconstitution rate is maximum up to 3.48 all more than 2.8；
Wherein embodiment 1-4 color and lusters change is less than comparative example.Therefore, carrot temperature control infra-red drying method is pre-processed compared to not ultrasound,
A kind of carrot temperature control infra-red drying method using ultrasound pretreatment of the present invention can improve drying efficiency, increase reconstitution rate, and
Color and luster changes smaller, superior product quality.
It should be appreciated that although this specification is described according to each embodiment, not each embodiment only includes one
Individual independent technical scheme, this narrating mode of specification is only that those skilled in the art will should say for clarity
Bright book is as an entirety, and the technical solutions in the various embodiments may also be suitably combined, and forming those skilled in the art can be with
The other embodiment of understanding.
Those listed above is a series of to describe illustrating only for possible embodiments of the invention in detail,
They simultaneously are not used to limit the scope of the invention, all equivalent embodiments made without departing from skill spirit of the present invention or change
More it should be included in the scope of the protection.
Claims (8)
- A kind of 1. carrot temperature control infra-red drying method using ultrasound pretreatment, it is characterised in that comprise the following steps：Will be recklessly Radish is cleaned, cut into slices, and obtains carrot section；Ultrasonic pretreatment is carried out again；Then temperature control infra-red drying is carried out；The ultrasound The supersonic frequency of pretreatment is 20~60kHz, and power density 100W/L, ultrasound works pattern is work 10s, stops 5s, ultrasound Pretreatment time is 30~60min, and the temperature of the temperature control infra-red drying is 50~80 DEG C, wind speed 20m/s.
- 2. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 1, its feature exist In the carrot slice thickness is 6~30mm.
- 3. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 2, its feature exist In the carrot slice thickness is 6mm.
- 4. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 1, its feature exist In the sonification medium of the ultrasound pretreatment is running water, and the tap water temperature is 25~35 DEG C.
- 5. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 4, its feature exist In the tap water temperature is 30 DEG C.
- 6. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 1, its feature exist In the supersonic frequency of the ultrasound pretreatment is 20kHz.
- 7. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 1, its feature exist In the temperature of the temperature control infra-red drying is 60 DEG C.
- 8. a kind of carrot temperature control infra-red drying method using ultrasound pretreatment according to claim 1, its feature exist In the ultrasonic pretreatment time is 60min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710838264.8A CN107646965A (en) | 2017-09-18 | 2017-09-18 | A kind of carrot temperature control infra-red drying method using ultrasound pretreatment |
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| CN201710838264.8A CN107646965A (en) | 2017-09-18 | 2017-09-18 | A kind of carrot temperature control infra-red drying method using ultrasound pretreatment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669218A (en) * | 2018-04-27 | 2018-10-19 | 江苏大学 | A kind of drying means of control banana chip browning rate |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN114468250A (en) * | 2022-01-05 | 2022-05-13 | 山东农业大学 | Garlic slice ultrasonic pretreatment and multi-stage variable-temperature energy-saving drying method |
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| CN103960347A (en) * | 2014-05-13 | 2014-08-06 | 西北农林科技大学 | Method for drying red dates |
| CN104322655A (en) * | 2014-07-23 | 2015-02-04 | 河南科技大学 | Ultrasonic-reinforced controlled atmosphere drying method and device |
| CN104938609A (en) * | 2015-06-01 | 2015-09-30 | 江苏省农业科学院 | Method for raising rehydration performance of far-infrared dried agaricus bisporus by ultrasonic pretreatment |
| CN107148997A (en) * | 2017-04-18 | 2017-09-12 | 江苏大学 | The method that violet cabbage is dried based on temperature control infrared facility |
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2017
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103315047A (en) * | 2013-07-05 | 2013-09-25 | 中国农业科学院农产品加工研究所 | Method for producing carrot slices by medium-short wave infrared drying process |
| CN103960347A (en) * | 2014-05-13 | 2014-08-06 | 西北农林科技大学 | Method for drying red dates |
| CN104322655A (en) * | 2014-07-23 | 2015-02-04 | 河南科技大学 | Ultrasonic-reinforced controlled atmosphere drying method and device |
| CN104938609A (en) * | 2015-06-01 | 2015-09-30 | 江苏省农业科学院 | Method for raising rehydration performance of far-infrared dried agaricus bisporus by ultrasonic pretreatment |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669218A (en) * | 2018-04-27 | 2018-10-19 | 江苏大学 | A kind of drying means of control banana chip browning rate |
| CN110447707A (en) * | 2019-09-19 | 2019-11-15 | 滁州学院 | A kind of Bulbus Allii Fistulosi infrared hot wind drying means using vacuum combined alcohol pre-treatment |
| CN114468250A (en) * | 2022-01-05 | 2022-05-13 | 山东农业大学 | Garlic slice ultrasonic pretreatment and multi-stage variable-temperature energy-saving drying method |
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Application publication date: 20180202 |