• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    A method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruits and vegetables with the assistance of an ultrasonic wave belongs to the field of fruit and vegetable chip processing. In the present invention, using conditioned fruits and vegetables as raw material, the efficiency of microwave-assisted vacuum frying is finally improved by the steps of washing, cutting, blanching, microwave assisted vacuum frying involving low frequency ultrasonic wave, vacuum deoiling, seasoning, packaging and storage and increasing the crispness and color of crisp chip products by increasing the frying dehydration rate under the influence of an ultrasonic wave in a microwave assisted vacuum frying operation to produce conditioned high quality fried fruits and vegetables. The process of the present invention realizes high efficiency in the processing of conditioned fruits and vegetables, a crisper texture of the resulting product, and improved overall product quality.
    公开号:BE1024609B1
    申请号:E2017/5627
    申请日:2017-09-05
    公开日:2018-05-02
    发明作者:Min Zhang；Zhen Chen；Xinchao Si；Ya Su
    申请人:Jiangnan University；Nanjing Jianggao Drying Equipment Company Ltd；
    IPC主号:
    专利说明:

    PATENT OF THE INVENTION
    Priority date: 14/09/2016
    International classification: A23L 5/10, A23L 19/18
    Registration number: BE2017 / 5627
    Registration date: 05/09/2017
    Owner:
    JIANGNAN UNIVERSITY 214122, WUXI CITY China
    NANJING JIANGGAO DRYING EQUIPMENT COMPANY LTD
    211316, NANJING CITY
    China
    Inventor:
    ZHANG Min 214122 WUXI CITY China
    CHEN Zhen 214122 WUXI CITY China
    Sl Xinchao 214122 WUXI CITY China
    SU Ya
    214122 WUXI CITY China
    Process to improve the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables using an ultrasonic wave
    A method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables using an ultrasound wave belongs to the processing of fruit and vegetable chips. In the present invention, using conditioned fruits and vegetables as a raw material, the washing, cutting, blanching, microwave-assisted vacuum frying using a low frequency ultrasonic wave, vacuum de-oiling, seasoning, packaging and storage ultimately improve the efficiency of microwave-assisted vacuum frying and increases the crispness and color of crispy chip products by increasing the speed of dehydration during frying under the action of an ultrasonic wave in a microwave-assisted vacuum frying process to produce high quality conditioned fried fruits and vegetables. With the method according to the invention, a high efficiency in the processing of conditioned fruits and vegetables, a crisper texture of the product obtained and an improved overall quality of the product are realized.
    BELGIAN INVENTION PATENT
    FÖD Wirtschaft, K.M.B., Mittelstand & publication number: 1024609 Energy filing number: BE2017 / 5627
    Office of Intellectual Property Boarding. Classification: A23L 5/10 A23L 19/18
    Issued on: 02/05/2018
    The Minister for Enterprise
    Due to the Paris Treaty of March 20, 1883 for the protection of industrial property;
    Introduced under the Act of March 28, 1984 on Inventive Patents, Article 22, for applications prior to September 22, 2014;
    Based on Title I “Invention Patents” of Book XI of the Economic Code, Article XI.24, introduced for applications from September 22, 2014;
    Based on the royal decree of December 2, 1986 on the registration, granting and maintenance of patents for invention, Article 28;
    Based on the protocol, taken on 05/09/2017 at the Intellectual Property Office.
    Considering that for patent applications that fall within the scope of Title 1, Book XI, of the Economic Code, in accordance with Article XI.19, Section 4, second paragraph, of the Economic Code, if the patent application is the subject of a search report in which a lack of unity of invention within the meaning of paragraph 1 is mentioned, and if the applicant does not limit his application and does not file a divisional application in accordance with the search report, the granted patent will be limited to the claims for which the search report was created.
    DECIDES:
    Article 1. - An invention patent is granted to:
    JIANGNAN UNIVERSITY, N ° 1800 Lihu Avenue, 214122 WUXI CITY China;
    NANJING JIANGGAO DRYING EQUIPMENT COMPANY LTD, N ° 2 Gutan Avenue Gaochun Economic Development zone, 211316 NANJING CITY China;
    represented by :
    OFFICE KIRKPATRICK S.A., Avenue Wolfers 32, 1310, LA HULPE;
    for a period of 20 years, subject to the payment of the annual patent fees mentioned in Article XI.48, §1 of the Economic Code, for: procedures to improve the efficiency of microwave-assisted
    Vacuum frying for conditioned sliced fruits and vegetables with the participation of a
    Ultrasonic wave.
    INVENTOR:
    ZHANG Min, N ° 1800 Lihu Avenue, 214122, WUXI CITY;
    CHEN Zhen, N ° 1800 Lihu Avenue, 214122, WUXI CITY;
    Sl Xinchao, N ° 1800 Lihu Avenue, 214122, WUXI CITY;
    SU Ya, N ° 1800 Lihu Avenue, 214122, WUXI CITY;
    PRIORITIES) :
    14/09/2016 CN 201610821922.8;
    SEPARATION:
    Partial application of the previous application: Date of filing of the previous application:
    Article 2. - This patent is granted without any prior examination of the patentability of the invention, without guaranteeing the merit of the invention or the accuracy of its description, and at the own risk of the patent applicant (s).
    Brussels, 02/05/2018, in special representation:
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    Process to improve the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables using an ultrasonic wave
    Field of the Invention
    The present invention relates to a method for improving the efficiency of microwave-assisted vacuum frying for conditioned cut fruit and vegetables with the aid of an ultrasound wave and belongs to the field of processing crisp fruit and vegetable chips.
    Technical background
    As a food processing technology that was developed in the late 1960s and early 1970s, vacuum frying enables the production of crisp fruit and vegetable chips with a low oil content and required texture and desired taste and has been extensively researched in recent years. In vacuum frying, fruits or vegetables are dried out and deep-fried at a pressure that is significantly below atmospheric pressure (usually 6.65 kPa). Due to the negative pressure, the boiling point of the water contained in the raw material during deep-frying can be reduced, so that dry foods with a better sensual and nutritional quality are produced than conventional deep-frying processes, whereby food processing in such a low-oxygen condition can reduce or avoid negative effects due to oxidation . However, the disadvantages of using vacuum fryers are low heat efficiency and long frying time, and the oil content of vacuum-fried products must also be reduced in view of the requirement for healthy eating.
    Microwave is an electromagnetic wave with a frequency of 300 MHz to 300 GHz, which is characterized by good penetration, selective heating and reflection and is widely used in the fields of extraction, heating and sterilization. Compared to conventional heating methods, microwave heating is advantageously characterized above all by three-dimensional heating and point heating, rapid heat transfer, short heating time and
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    BE2017 / 5627 low heating temperature off. In addition, the microwave directly affects water molecules by penetrating the inside of the food raw materials in order to immediately warm the inside of the raw materials, and leads to rapid evaporation and migration of the water within the raw materials and the formation of numerous microchannels and a porous one
    Structure, whereby shrinkage of the products due to drying out and thus the crispness of the products is considerably improved. Microwave heating thus offers an efficient and ideal heating option. Microwave heating (baking,
    Puffing, drying and deep-frying) is already widely used in the processing of vegetable, fruit and cereal foods. Microwave-assisted vacuum frying is a food processing method in which, based on vacuum frying, the frying oil and raw materials can be heated using a microwave, thus increasing the thermal efficiency of vacuum fryers.
    Zhang Min, Zhu Yinyin, et al. disclosed an integrated device for microwave-assisted vacuum frying for conditioned food and an efficient deep-frying process (patent number: 201210518642.1), such a microwave-assisted vacuum deep-frying process being able to combine the microwaves with vacuum frying, to accomplish the task of efficient, fast and energy-saving frying and to reduce manufacturing costs are used, with an impulsive flow and thus a good one for uniform frying as with stirring
    Frying quality is achieved. With vacuum frying, the original tastes,
    Maintain the colors and nutrients of the raw materials. Zhang Min, Quan Xiaojian et al. disclosed a process for producing low oil content potato chips by microwave-assisted vacuum frying after vacuum drying (patent number: 201510060073.4), using a two-stage microwave-assisted
    Vacuum frying technology with variable frequency that colors, the unique tastes and nutrients of potato chips can be retained and, with a low oil content of 28% to 30% compared to 40% to 41%, as with conventional frying, oxidation of the frying oil is suppressed. Zhang Min, Zhu Yinyin et al. disclosed a process for making flavored sweet potato chips by efficient microwave-assisted vacuum frying (patent number: 201310182483.7), wherein vacuum frying and microwave-assisted dehydration increased the efficiency of vacuum frying by 20% to 30% and increased the variety of processed sweet potato products, thus making large economical ones Benefits are expected. As a novel vacuum frying method after the development of vacuum frying
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    BE2017 / 5627 has microwave-assisted vacuum frying, thanks to its processing advantages over general vacuum frying, promising market potential and great research value. In the present invention, in addition to the combination of vacuum frying with microwaves, the dielectric property of fruit and vegetables is also changed by the action of ultrasonic waves, its dielectric Constantly increased, its absorption rate in microwave-assisted frying increased, and thus further improved the efficiency of microwave-assisted vacuum frying.
    Ultrasonic wave is a sound wave with a frequency of higher than 20 kHz, which is characterized by a good directional accuracy, a strong penetrating
    Effect, the ability to obtain concentrated sound energy without difficulty, a large transmission distance in water and the use in distance measurement, speed measurement, cleaning, welding, quarrying and sterilization. When the ultrasonic wave is transmitted in a medium, the medium changes due to the mutual effect between the ultrasonic wave and the
    Medium chemically and physically, so that a number of mechanical, thermal, electromagnetic and chemical ultrasound effects, e.g. mechanical, thermal, chemical and cavitation effects are caused. The ultrasonic wave is also used in the field of drying technology.
    Song Ruobing et al. disclosed a device for drying sea cucumbers by means of an ultrasonic wave in combination with hot air (patent number: 201410079351.6), whereby by combining a hot air drying device with ultrasonic wave, a synchronous and uniform drying of the inside and outside of the sea cucumber during the drying process enables the drying efficiency of the Sea cucumber is increased, which improves the quality of dried sea cucumber. Zhang Suolong, Gao Tao, disclosed a grain drying plant using an ultrasonic wave in combination with hot air (patent number: 201510031427.2), which, using an ultrasonic wave, solved problems such as high energy consumption, low heat and mass transfer efficiency and low cost-effectiveness due to inadequate quality of dried grain in conventional grain drying plants will. Dried grain shows good optical quality, low crack formation rate and good further processing friendliness on Liu Yunhong et al. disclosed an ultrasonic wave-assisted drying method by means of feminine infrared radiation (patent number: 201410190556.1), the using an ultrasonic wave
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    Drying effect is enhanced by means of feminine infrared radiation and synchronous dehydration and enzyme deactivation for substances with sensitive enzymes are made possible, in addition to efficient drying, the problems such as loss of active ingredient or nutrient due to enzymatic browning of the raw materials and
    Deterioration in appearance and quality to be avoided, Yin Ci disclosed an antioxidative vacuum drying system using an ultrasonic wave in combination with a microwave (patent number: 201320575427.5), an ultrasonic wave atomization system being additionally provided on the basis of an existing microwave vacuum drying system and under the action of the ultrasonic wave a liquid raw material is atomized and fed to a drying booth, after which heating and drying are carried out by a microwave generator, which increases the drying efficiency. According to research, the use of ultrasound waves during drying has good feasibility and promising research potential. In the present invention, through the innovative use of a low-frequency ultrasonic wave in the
    Manufacture of vacuum-fried fruit and vegetable chips under the influence of the ultrasonic wave in combination with a microwave, in addition to increased use efficiency of the microwave, the crispness and color of crisp vegetable and fruit chips are improved, and the product quality and shelf life are increased.
    Previous research into processing crispy fruit and
    Vegetable chips focus primarily on vacuum drying and product formulation, while the use of ultrasonic wave in processing crisp fruit and vegetable chips usually focuses on ultrasonic cleaning and ultrasonic wave-assisted impregnation, with the ultrasonic wave-assisted impregnation having a major impact on oil aging following vacuum frying and
    So far, microwave-assisted vacuum frying with the help of an ultrasonic wave has hardly been researched. Therefore, in the present invention, the efficiency of raw materials in microwave-assisted vacuum frying using an ultrasonic wave is increased, and the efficiency of microwave-assisted vacuum frying is greatly improved by providing a microwave-assisted vacuum frying method using an ultrasonic wave, while the crispness and color of Fruit and vegetable chips and the comprehensive quality of fried products can be improved.
    The present invention aims to provide a method for improving efficiency
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    To develop microwave-assisted vacuum frying for conditioned sliced fruits and vegetables using a low-frequency ultrasound wave and thus to provide new concepts for the development of new processing methods for deep-fried foods with low oil content and high overall quality.
    Disclosure of the invention
    The present invention has for its object to provide a method for improving the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables using an ultrasonic wave, which
    Processing of dehydrated fruits and vegetables as well as microwave-assisted vacuum-fried food concerns and enables increased efficiency of microwave-assisted vacuum frying as well as improved crispness, color and comprehensive quality of crispy fruit and vegetable chips.
    The present invention is distinguished by the following advantageous effects:
    1. High efficiency: under the influence of an ultrasonic wave, the dielectric
    The property of conditioned fruits and vegetables and the interaction between microwave and ultrasonic wave increases their absorption rate in microwave-assisted frying, whereby in the course of a vacuum frying process at low temperature, efficient heating and water migration as well as efficient drying are made possible, and thanks to adjustable output power of the microwave and ultrasonic wave the realization of automatic control of the processing process and continuous production is facilitated.
    2. Crunchier product texture: In the course of a microwave-assisted vacuum frying process with the help of an ultrasonic wave, the cavitation of the
    Ultrasonic wave as well as violent vibration of the water molecules combined with the direct action of the microwave on water molecules, which ensures rapid evaporation and migration of the water within the raw materials, so that numerous microchannels and a porous structure are formed, thus significantly improving the crispness of the product.
    3. Improved comprehensive product quality: due to the significantly increased efficiency of microwave-assisted vacuum frying due to the contribution of the ultrasonic wave, the heating-up time of the raw materials during processing is considerably shortened and the
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    Warming efficiency of the raw materials increases during the low temperature frying process, so that undesirable influence on the color of the product is minimized, the original color of the product is largely retained and the overall quality of the product is improved.
    Specific embodiments
    First embodiment: Manufacture of conditioned potato chips by microwave-assisted vacuum frying with the aid of a low-frequency ultrasonic wave (1) Pretreatment of the raw materials: washing and peeling the potatoes, cutting into thin platelets with a thickness of 3 mm with a cutting machine and producing circular platelets with a diameter of 40 mm from the potato flakes using a circular mold, (2) blanching: blanch the pretreated potato flakes in hot water with a mass ratio of 1:20 between raw material and water at a temperature of 90 ° C to 95 ° C for 3 min to deactivate enzymes by blanching, rapid removal from the water afterwards and cooling with tap water, soaking in a table salt solution with a mass concentration of 5% for 30 min for seasoning and draining for further processing, (3) microwave-assisted vacuum frying under Mitwi strengthening one
    Low-frequency ultrasonic wave: The microwave-assisted vacuum frying takes place at a suppression of 0.085 MPa, a frying temperature of 100 ° C and a microwave power of 3 kW, whereby the power of the microwave-assisted frying is automatically set depending on the control by a magnetron for temperature adjustment . In the frying process, an ultrasonic wave power of 30 kHz and a power output ratio of 50% are selected, the exposure time d being determined as a function of the frying time. Palm oil is used as the deep-frying oil. First heat the oil up to a preset temperature using a microwave when frying and place the raw materials in a frying basket, apply vacuum and
    Dip the frying basket in the oil, put on a microwave while switching on an ultrasonic wave and start the frying process. The frying time depends on the amount of raw materials and is 20 minutes. The end point of the frying process
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    BE2017 / 5627 is determined using a viewing window of the fryer in such a way that the frying process should be completed when no more air bubbles emerge from the oil.
    When deep-frying, tertiary-butylhydroquinone (TBHQ) with a mass fraction of oil of 0.02% is added to the frying oil as an antioxidant to increase the shelf life of the
    Product and extend the life of the frying oil. As can be seen from the effect of using microwave-assisted vacuum frying with the help of an ultrasound wave, the frying time is reduced by 8 to 10 minutes compared to general microwave-assisted vacuum frying and the frying efficiency is considerably increased. (4) Vacuum de-oiling: Switching off the microwave switch - and
    Ultrasonic wave devices after completion of the microwave-assisted vacuum frying process with the aid of an ultrasonic wave, opening of the oil drain valve to allow the oil to be discharged from the frying chamber into an oil storage container, switching on the electric motor for centrifugal de-oiling at a suppression of 0.085
    MPa and a speed of 300 rpm for 5 to 100 min, switching off the vacuum pump and opening the air valve after the de-oiling has been completed and removing the fried product from the deep fryer when the pressure rises to atmospheric pressure. According to the test result, the crispness of potato chips after microwave-assisted vacuum frying with the help of an ultrasonic wave is 10% to 20% higher than with
    Potato chips made by general microwave assisted vacuum frying, (5) seasoning: adding monosodium glutamate in a mass fraction of raw material of 1.5%, Szechuan pepper powder in a mass fraction of 0.5%, pepper powder in a mass fraction of 0.5% and cumin powder in a mass fraction of 0.5% in deep-fried
    Potato chips and mixing for sufficient seasoning, (6) Packing and storage: Packing the seasoned product with bags of high density polyethylene, which are filled with nitrogen gas, and storing at normal temperature, protected from strong light sources.
    First embodiment: Manufacture of conditioned cherry tomatoes by
    Microwave-assisted vacuum frying using a low-frequency ultrasonic wave
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    BE2017 / 5627 (1) pretreatment of the raw materials: washing and peeling the cherry tomatoes, (2) blanching: blanching the pretreated cherry tomatoes in hot water with a mass ratio of 1:20 between raw material and water at a temperature of 90 ° C up to 95 ° C for 1 min to deactivate enzymes by blanching, fast
    Removal from the water afterwards and cooling with tap water, soaking with a table salt solution with a mass concentration of 5% for 30 min for seasoning and draining for further processing, (3) microwave-assisted vacuum frying with the aid of a low-frequency ultrasonic wave: the microwave-assisted vacuum frying takes place at a negative pressure of 0.085 MPa, a frying temperature of 100 ° C and a microwave power of 3 kW, whereby the power of the microwave-assisted frying is automatically set depending on the control by a magnetron for temperature adjustment. In the deep-frying process, an ultrasonic wave power of 30 kHz and a power output ratio of 90% are selected, the exposure time d in
    Dependence of the frying time is determined. Palm oil is used as the deep-frying oil. First heat the oil to a preset temperature using a micro wave when deep-frying and placing the raw materials in a deep-frying basket, applying vacuum and immersing the deep-frying basket in the oil, applying a microwave while simultaneously switching on an ultrasonic wave and starting the deep-frying process. The frying time depends on the amount of raw materials and is 20 minutes. The end point of the deep-frying process is determined on the basis of a viewing window of the deep-frying machine in such a way that the deep-frying process is to be completed when no more air bubbles emerge from the oil.
    When deep-frying, tertiary-butylhydroquinone (TBHQ) with a mass fraction of oil of 0.02% is added to the frying oil as an antioxidant to increase the shelf life of the
    Product and extend the life of the frying oil. As can be seen from the effect of using microwave-assisted vacuum frying with the help of an ultrasonic wave, the frying time is reduced by 6 to 8 min compared to general microwave-assisted vacuum frying and the frying efficiency is considerably increased. (4) Vacuum de-oiling: Switching off the microwave switch - and
    Ultrasonic wave devices after completion of the microwave-assisted vacuum frying process with the aid of an ultrasonic wave, opening the oil drain valve to allow the oil to be discharged from the frying chamber into an oil storage container,
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    Switch on the electric motor for centrifugal oil removal at a negative pressure of 0.085 MPa and a speed of 300 rpm for 5 to 10 minutes, switch off the vacuum pump and open the air valve after the oil removal is complete and the fried product is removed from the deep fryer when the pressure is up increases to atmospheric pressure. According to the
    The result of the test is the crispness of potato chips after microwave-assisted vacuum frying with the aid of an ultrasound wave 10% to 20% higher than for potato chips that are produced by general microwave-assisted vacuum frying, (5) Seasoning: Entering monosodium glutamate in a mass fraction of raw material of 1 , 5%, Szechuan pepper powder in a mass fraction of 0.5%, pepper powder in one
    Mass fraction of 0.5% and cumin powder in a mass fraction of 0.5% in deep-fried cherry tomatoes and mixing for sufficient seasoning, (6) packaging and storage: Packing the seasoned product with bags made of high density polyethylene, which are filled with nitrogen gas , and store with
    Normal temperature protected from strong light sources.
    First embodiment: Manufacture of conditioned peas by
    Microwave-assisted vacuum frying using a low-frequency ultrasonic wave (1) pretreatment of the raw materials: washing and peeling the peas, (2) blanching: blanching of the pretreated peas in hot water with a mass ratio of 1:20 between raw material and water at a temperature of 90 ° C to 95 ° C for 3 min to deactivate enzymes by blanching, rapid removal from the water afterwards and cooling with tap water, soaking with a table salt solution with a mass concentration of 5% for 20 min for seasoning and draining for further processing, (3) Microwave-assisted vacuum frying with the aid of a low-frequency ultrasonic wave: Microwave-assisted vacuum frying takes place at a suppression of 0.095 MPa, a frying temperature of 100 ° C and one
    Microwave power of 3 kW, the power of microwave-assisted frying being set automatically depending on the control by a magnetron for temperature adjustment. The frying process uses an ultrasonic wave power of 30 kHz
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    BE2017 / 5627 and selected a power output ratio of 90%, whereby the exposure time d is determined depending on the frying time. Palm oil is used as the deep-frying oil. First heat the oil to a preset temperature by means of a micro wave while frying and sweeping the raw materials in a frying basket, applying vacuum and
    Dip the frying basket in the oil, put on a microwave while switching on an ultrasonic wave and start the frying process. The frying time depends on the amount of raw materials and is 20 minutes. The end point of the deep-frying process is determined on the basis of a viewing window of the deep-frying machine in such a way that the deep-frying process is to be completed when no more air bubbles emerge from the oil.
    When deep frying, tertiary butyl hydroquinone (TBHQ) is added to the frying oil with an oil mass fraction of 0.02% as an anti-oxidant to extend the shelf life of the product and the frying time of the frying oil. As evidenced by the impact of using microwave-assisted vacuum frying with the participation of a
    Ultrasonic wave results, the cooking time is compared to general
    Microwave-assisted vacuum frying is reduced by 6 to 10 minutes and that
    Frying efficiency significantly increased, (4) Vacuum de-oiling: Switch off the switch of the microwave and ultrasonic wave devices after the microwave-assisted vacuum frying process has been completed with the aid of an ultrasonic wave, open the oil drain valve to allow the oil to be discharged from the frying chamber into an oil storage container, switch on of the electric motor to centrifugal oil removal at a negative pressure of 0.095 MPa and a speed of 300 rpm for 5 to 10 minutes, switching off the vacuum pump and opening the air valve after the oil removal is complete and the fried product is removed from the deep fryer when the pressure is up atmospheric pressure increases. Faut that
    The result of the test is the crispness of potato chips after microwave-assisted vacuum frying with the aid of an ultrasound wave 10% to 20% higher than for potato chips that are produced by general microwave-assisted vacuum frying, (5) Seasoning: Entering monosodium glutamate in a mass fraction of raw material of 1 , 5%, Szechuan pepper powder in a mass fraction of 0.5%, pepper powder in one
    Mass fraction of 0.5% and cumin powder in a mass fraction of 0.5% in deep-fried peas and mixing for sufficient seasoning, (6) Packing and Fagem: Packing the seasoned product with bags
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    High density polyethylene infested with nitrogen gas and stored at normal temperature protected from strong light sources.
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    权利要求:
    Claims (7)
    [1]
    Expectations
    1. Processes to improve microwave-assisted efficiency
    Vacuum frying for conditioned sliced fruit and vegetables using an ultrasonic wave, characterized in that using conditioned
    5 Fruits and vegetables as raw material through the steps of washing, cutting, blanching, microwave-assisted vacuum frying with the aid of a low-frequency ultrasonic wave, vacuum de-oiling, seasoning, packaging and storage, and finally improving the efficiency of microwave-assisted vacuum frying and the crispness and color of crispy chip products be increased by taking
    10 of an ultrasonic wave in the course of a microwave-assisted vacuum frying process, the dehydration rate during frying is increased in order to produce conditioned fried fruits and vegetables of high quality, it specifically comprising the following processing steps:
    (1) washing and cutting: washing and peeling a fruit or vegetable,
    15 slicing in pieces of the same size with a slicer and conditioning by soaking with an appropriate conditioning solution depending on the type of fruit. or vegetables, the dielectric loss factor of conditioned fruit or vegetables being increased by 50% to 100%, (2) blanching: blanching the fruit washed and cut in step (1)
    20 or vegetables in hot water with a mass ratio of 1:20 between raw material and water at a temperature of 90 ° C to 95 ° C for 1 to 5 min to deactivate enzymes by blanching, rapid removal from the water and cooling with tap water ; Soak with a table salt solution with a mass concentration of 5% for 30 min to season and drain for further processing,
    25 (3) Microwave-assisted vacuum frying with the participation of a
    Low-frequency ultrasound wave: enter tertiary butyl hydroquinone (TBHQ) with a mass fraction of oil of 0.02% as an antioxidant in an oil, heat the oil to a preset temperature of 100 ° C to 120 ° C using a microwave, place the in step (2) processed fruits or vegetables into one
    30 deep-frying basket and applying vacuum to a negative pressure of 0.080 MPa to 0.095 MPa; Dip the frying basket in the hot oil, put on a microwave with a power of 2400 W to 3000 W while simultaneously switching on an ultrasonic wave with a frequency of 20 kHz to 30 kHz and start the frying process for a duration
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    BE2017 / 5627 from 10 min to 20 min, whereby the end point of the frying process is determined using a window of the frying machine in such a way that the frying process is to be completed when no more air bubbles emerge from the oil, (4) vacuum oil removal: switch off the microwave and
    5 ultrasonic wave facilities after completing the microwave-assisted
    Vacuum frying using a low-frequency ultrasonic wave in step (3), opening the oil drain valve to allow the oil to be discharged from the frying chamber into an oil storage container, switching on the electric motor for centrifugal de-oiling of the fruit or vegetables at a pressure of 0.080 MPa to 0.095 MPa
    10 and a speed of 300 rpm for 5 to 100 min; Switching off the vacuum pump and opening the air valve after de-oiling and removing the fried product from the deep fryer, (5) seasoning: adding a seasoning mixture to the fried product from step (4) and mixing to sufficient seasoning,
    15 (6) Packing and Storage: Packing the seasoned product from step (5) with
    Bags made of high-density polyethylene, which are filled with nitrogen gas, and day at normal temperature, protected from strong sources of light.
    [2]
    2. A method to improve the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables
    20 of an ultrasonic wave according to claim 1, characterized in that in step (3) the microwave-assisted vacuum frying process at a suppression of 0.080 MPa to 0.095 MPa, a temperature of 100 ° C to 120 ° C and an adjustable microwave power of 2400 W to 3000 W takes place, the microwave power depending on the control by a magnetron for temperature adjustment automatically
    25, and that six ultrasonic wave generators are attached to the floor of a deep-frying room for microwave-assisted vacuum frying, each of the ultrasonic wave generators generating an ultrasonic wave with an adjustable frequency of 20 kHz to 30 kHz, which frequency is controlled or controlled by a control unit . is selected, the power of the ultrasonic wave is between 100 W and 300 W and that
    30 output ratio of the ultrasound power in a range from 1% to 99% can be set via the control unit, the exposure time of the ultrasound wave being determined as a function of the frying time.
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    [3]
    3. A method for improving the efficiency of microwave-assisted vacuum frying for conditioned cut fruit and vegetables with the aid of an ultrasound wave according to claim 1, characterized in that a palm oil is used for the frying process in step (3).
    [4]
    5 4. Processes to improve microwave-assisted efficiency
    Vacuum frying for conditioned sliced fruit and vegetables with the aid of an ultrasonic wave according to claim 1, characterized in that the fruit or vegetable in step (1) is provided in the form of slices, cubes or pieces.
    5. Processes to improve microwave-assisted efficiency
    [5]
    10 vacuum frying for conditioned sliced fruit and vegetables with the aid of an ultrasonic wave according to claim 1, characterized in that as a spice mixture in step (5) a monosodium glutamate with a mass fraction of the fruit or vegetable raw material of 1.5%, a Szechuan pepper powder in a mass fraction of 0.5%, a pepper powder in a mass fraction of 0.5% and a cumin powder in one
    [6]
    15 mass fraction of 0.5% can be used.
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    Summary
    Processes to improve efficiency
    5 Microwave-assisted vacuum frying for conditioned sliced fruit and vegetables using an ultrasonic wave
    A method to improve the efficiency of microwave-assisted vacuum frying for conditioned sliced fruit and vegetables
    10 of an ultrasonic wave belongs to the processing of fruit and vegetable chips. In the present invention, using conditioned fruits and vegetables as a raw material, through the steps of washing, cutting, blanching, microwave-assisted vacuum frying using a low frequency ultrasonic wave, vacuum de-oiling, seasoning, packaging and storage
    15 finally improves the efficiency of microwave-assisted vacuum frying and increases the crispness and color of crispy chip products by increasing the speed of dehydration during deep-frying under the influence of an ultrasonic wave in the course of a microwave-assisted vacuum frying process in order to produce high-quality conditioned fried fruits and vegetables. With the method according to the invention
    [7]
    20 high efficiency in the processing of conditioned fruits and vegetables, a crisper texture of the product obtained and an improved overall quality of the product are realized.
    Europ & ïsifijjî ί ÎJ-ï ») LOXf <ftïtvïrtt Office
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    REGHERGHENBER1CHT according to Article 21 paragraphs 1 and 2 of the Belgian Act on Petition to Extent of March 28, 1884
    Number of
    BBtionaien registration;
    80 11528 BE 201/05627
    RELEVANT DOCUMENTS Kaiegofte Labeling of the document with details, where necessary, of the mismatched parts • B&BAnäfXüöh CLASSIFICATION OF REGISTRATION {(PC) YA DATABASE WPIWeek 201550Thomson Scientific, London, 66;AN 2O15-34259FXP0Ö2775089,& CN 104 489 566 A (GEN MILLS CHINA INVESTMENT CO LTD)April 8, 2015 (2015-04-08)* Summary * 1.3-52nd INV.A23L5 / 1OA23L19 / 18 YA WO 2010/081192 Al (CAVITUS PTY LTD [AU]; BATES DARREN M [AU])July 22, 2010 (2010-07-22)* Page 14, paragraph 2 ** Page 16, last paragraph - page 17, paragraph 2; Claims 1,4-6,23-27,29-32; Example 9 * 1.3-52nd Y DATABASE WPIWeek 201403 1.3-5 Thomson Scientific, London, 68;AN 2013-094656 HSCHEROHIgRTe SACM AREAS (IPC) XP002775090,& CN 103 251 001 A (UNIV JIANGNAN)August 21, 2013 (2013-08-21)* Summary * A23LA23B A DATABASE WPIWeek 201234Thomson Scientific, London, GB;AN 2012-E6138ÛΧΡ002775Θ91,& CN .102 406 161 A (UNIV NANJING AGRIC)April 11, 2012 (2012-04-11)* Summary * 1-5 - / -
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    October 26, 2017
    Muller, Isabelle
    CATEGORs OR OUR DOCUMENTS
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    引用文献:
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    DE3934500A1|1989-10-16|1991-04-18|Burkhard Prof Dr Ahlert|Sterilisation of foodstuffs, partic. spices and dried fruits - food particles are passed through chamber on conveyor belt and subjected to microwaves and ultrasonics|
    WO2010081192A1|2009-01-13|2010-07-22|Cavitus Pty Ltd|Heat transfer|
    CN102406161A|2011-11-28|2012-04-11|南京财经大学|Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology|
    CN102488149A|2011-12-13|2012-06-13|江南大学|Combined processing method for processing crisp peas by using dry peas|
    CN103251001A|2013-04-26|2013-08-21|江南大学|Method for improving and conditioning quality of edible podded pea fried leisure food through combined processing of ultrasonic waves|
    CN103892255A|2013-12-12|2014-07-02|浙江省林业科学研究院|Ultrasonic-assisted freezing and vacuum frying production process of edible fungi|
    CN104489566A|2014-12-02|2015-04-08|江南大学|Method for jointly producing low-oil-content chips by microwave vacuum pre-frying and then subsequent negative microwave spouting drying|
    KR200166425Y1|1999-08-23|2000-02-15|조방전자주식회사|A bowl for fried using the ultra sonic which is vibrated from magnetostriction or piezo oscillator|
    CN1225200C|2003-12-22|2005-11-02|江南大学|Method for producing atmosphere heat drying and vacuum oil frying combined dewatered fruit and vegetable crisp chip|
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    CN103238801B|2013-05-17|2014-07-09|宁波素子园八味食品有限公司|Preparation method of seasoning burdock crisp chips through microwave-assisted efficient vacuum frying|
    CN104642824B|2015-02-05|2017-08-11|通用磨坊投资有限公司|It is a kind of to be first dried in vacuo again the method that the fried process integration of follow-up microwave vacuum produces low oil content French fries|CN107712742A|2017-10-11|2018-02-23|高雨荷|A kind of preparation method of the fried potato crisp chip of natural anti-oxidation|
    CN108294098B|2018-03-05|2019-11-08|江南大学|A method of shelf life extension after the pre- frying in conditioning fish head center kitchen|
    CN108634159A|2018-04-04|2018-10-12|福建农林大学|A kind of ultrasonic combined microwave vacuum frying auxiliary is soaked the method for fish glue|
    CN110037263A|2019-05-07|2019-07-23|中国农业科学院农产品加工研究所|Low oily potato block of a kind of less salt and preparation method thereof|
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    法律状态:
    2018-06-15| FG| Patent granted|Effective date: 20180502 |
    2020-08-06| MM| Lapsed because of non-payment of the annual fee|Effective date: 20190930 |
    优先权:
    申请号 | 申请日 | 专利标题
    CN201610821922.8A|CN106387751B|2016-09-14|2016-09-14|Method for improving microwave-assisted vacuum frying efficiency of cutting-conditioned fruits and vegetables by ultrasonic wave|
    CN201610821922.8|2016-09-14|
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