Study On Heat-pump Technology Applied In Dehydrated Fruits And Vegetables

Heat pump dehydrated fruits and vegetables can maintain the fruits and vegetables’ original color, taste, and nutrition in large extently, the small volume and light weight, convenient transportation, convenient storage, convenient to eat are also their advantages. So, they are more and more favored by consumers, especially some developed countries and regions, the demand is particularly impressive. In the international market, the products’price of using heat-pump technology is our country’s traditional dehydration product price’s more2times above, and the products in short supply. Heat-pump technology equipment is an internal circulation dehydration system, energy-conservation and environment-protection, has good environmental benefits, and the heat-pump dehydration equipment and plant investment is not high, the general food processing factories have the ability to purchase the equipment. Therefore, in terms of drying technology of fruits and vegetables in China, the heat-pump technology is a kind of technology updates, can replace the traditional drying technologies, the application of heat pump drying technology has a good economic benefit and profound social significance.The paper selects6kinds of fruits and vegetables, carrots, white radish, mushrooms, Pleurotus eryngii, Litchi and pineapple, this paper has two main research contents:Frist, research the heat-pump technology of6kinds of fruits and vegetables, and get the feasible heat-pump technology process; the results are:(1) Carrot:raw material-cleaning-cut off the non edible parts-shred (size is4mm×3mm)-heat-pump (40℃,8h, load is3kg/m2)-packaging (Vacuum fresh-keeping bag,250*160mm)-sterilization(γ-ray irradiation)-storage (4℃, keep in dark place);(2) White radish:raw material-cleaning-cut off the non edible parts-shred (size is4mm×3mm)-heat-pump (40℃,6h, load is3kg/m2)-packaging (Vacuum fresh-keeping bag,250*160mm)-sterilization(γ-ray irradiation)-storage (4℃, keep in dark place);(3) Mushrooms:fresh mushrooms-pick-cut off the non edible parts-cleaning-cut-heat-pump (40℃, uncut mushrooms,16h, cutting mushrooms10h, load is2kg/m2)-packaging (Vacuum fresh-keeping bag,250*160mm)-sterilization(γ-ray irradiation)-storage (4℃, keep in dark place);(4) Pleurotus eryngii:fresh Pleurotus eryngii-slice (6-8mm)-heat-pump (40℃,10h, load is4kg/m2)-packaging (Vacuum fresh-keeping bag,250*160mm)-sterilization(γ-ray irradiation)-storage (4℃, keep in dark place);(5) Litchi:fresh litchi-cut off the non edible parts-heat-pump (40℃,42h, load is5kg/m2)-packaging (PE bag,270*180mm)-sterilization(γ-ray irradiation)-storage (4℃, keep in dark place);(6) Pineapple:fresh fruit-peel-slice (6-8mm)-heat-pump (40℃,6h, load is4kg/m2)-packaging (PE bag,270*180mm)-sterilization(γ-ray irradiation) storage (4℃, keep in dark place).Second, make the detection of nutritional components of fresh fruits and vegetables, the heat-pump fruits and vegetables and other methods drying fruits and vegetables, then carry on the sensory analysis. The results show that:using the heat pump technology, the drying fruits and vegetables have low nutrient loss, good sensory data and long shelf life; the heat-pump technology has a good market and future.