Thursday, October 29, 2020
Wednesday, October 21, 2020
Dehydration processing of food drying equipment
The commonly used methods of dehydration are natural drying and
artificial dehydration. Artificial dehydration includes oven drying, microwave
drying, puffing drying, infrared and far infrared drying, vacuum drying, etc. At
present, the more advanced artificial dehydration method is freeze vacuum
dehydration. The product can not only retain the original color, aroma,
ambiguity and shape of fresh vegetables, but also has ideal rapid rehydration.
The technological process is: raw material selection → cleaning → peeling →
cutting → blanching → cooling → draining → freezing → vacuum drying → sorting →
packaging.
At present, an important trend of food processing technology is to
maximize the nutrition and color and flavor of food, and the selection of food
drying equipment has a great impact on the nutrition, color and flavor of food
products. Food drying is a necessary measure to improve food storage and
quality. The performance of dryer directly affects the quality and value of
dried food. In recent years, China has developed a variety of multi-functional,
high efficiency, low energy consumption, strong adaptability dryer, food drying
technology and equipment has made a lot of progress.
In recent years, China's
food drying equipment has accounted for more than 80% of the domestic market.
Its food drying equipment industry mainly focuses on conventional drying
equipment, which can basically manufacture all kinds of conventional food drying
equipment, and its price is only 1 / 3 of that of foreign similar products,
which makes China's drying equipment have obvious price advantage over imported
equipment in market competition Due to the large volume of drying equipment,
most of them also involve on-site installation, commissioning and after-sales
service, so it is more convenient for domestic users to choose domestic
equipment than imported equipment. This also indicates the end of China's drying
equipment import history.
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Tuesday, October 20, 2020
Flash dryer juice drying
Reasonable design of research objectives, break the bottleneck of Apple industry development in China
China is a major apple producer, accounting for 48% of the world's output and 16% of China's total fruit production. But it is worth noting that China is not a strong apple industry. The development of Apple industry still faces many difficulties: low storage technology and standard level, large storage loss, loss rate of about 10%~15%, much higher than 3%~5% in developed countries; The backward processing technology leads to the quality and safety problems of products such as Browning, excessive secondary precipitation of trotramycin and excessive pesticide residue, which makes the products lack of international competitiveness. The low level of comprehensive utilization of apple dregs and large waste of resources have become the shackles restricting the rapid and healthy development of Apple industry in China.
The goal of energy saving in fruit and vegetable juice processing was realized by using flash dryer drying technology
According to the research objectives and tasks set up, the project started from the national Plan for tackling key problems in the sixth five-year Plan, focused on the key points of national agricultural science and technology innovation in each period, carried out original innovation and integrated innovation research on apple concentrated shrinkage juice processing, comprehensive utilization, storage and preservation, etc., and made many breakthroughs.
The project has established the comprehensive utilization technology system of apple processing by-products: it has created the drying technology of the quick energy-saving dryer and the microwave extraction technology of pectin, invented the quick grading and molecular modification technology of pectin, and developed the high-quality pectin. The technology of flash steaming titian and high-power natural apple flavor were independently developed to realize efficient recovery of fruit juice aromatics. Efficient preparation techniques such as sodium carboxymethyl cellulose were established to provide a new way for the utilization of whole fruit.
The results also systematically studied the pathogenesis and preservation technology of apple tiger skin disease. It was clear that the oxidation product of farnene was the cause of the occurrence of tiger skin disease, and high concentration of CO2 pretreatment after picking could effectively inhibit the occurrence of tiger skin disease. It was found that Fuji apple was highly sensitive to CO2 in storage, independently developed high-permeability CO2 plastic wrap, and constructed a simple air-regulated storage model of low-temperature spontaneous air-regulated bag preservative. A series of standards for apple harvest and storage were established, which laid a foundation for the construction of apple industry technical standard system.
The implementation of the project has achieved remarkable results, breaking a new path for the development of China's Apple industry
The project has passed the project acceptance and result appraisal organized by the Ministry of Science and Technology, the Ministry of Education and other units. Experts agree: the project for the first time the directional adsorption technology to solve the Browning of apple juice concentrate, secondary opacity, control content and pesticide residues, first set up the index system of the characteristics of apple juice and counterfeit detection model, for the first time in apple juice processing technology has carried on the system research, there are a number of technology innovation, project overall level reaches the international advanced, to promote apple juice processing industry in our country's overall level has greatly promoted.
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