Study On Dehydration And Expansion Key Technology Of Fruites And Vegetables And Plant Design

90%of dehydrated vegetable products use hot-air drying technology to produce in our country.However,produces using the technology are generally not as the ending products to directly edible,the products are hard,no scispy,and poor rehydration.If leavening agent are added in fruits and vegetables during drying,and this can be effectively overcome the short comings of these fruits and vegetables,products are crispy and rehydration well,and can be directly used as ending consumer.In this article,we study the puff and dehydration process using the carrots,and the new leavening agent applying to fruits and vegetables.We also study a new drying technology,and design a puff and dehydration vegetable processing—ultrasonic vacuum drying technique,and we design the factory with an annual output of 1000 tons.The main results as following:(1)Study the composite leavening agent without aluminum that can be applied to fruits and vegetables.According to the color and crispness of the pruducts,the conditions of composite leavening agent were sodium bicarbonate 1%,and tartaric acid 0.5%.On this basis,we study the multiple composite leavening agent.Ultrasound-assisted procedure was used to multiple composite leavening agent.Box-Behnken experimental design and response surface methodology were applied to investigate the effects of sodium bicarbonate,tartaric acid and sorbitol on crispness of products.A cubic model was built.The optimum process conditions were determinate as sodium bicarbonate 1.36%,tartaric acid 0.72%and sorbitol 0.75%,under optimum process conditions,the crispness was 27.2 kg/cm.But according to the actual situation and color,the actual optimum process condition were sodium bicarbonate 1%,tartaric acid 0.6%and sorbitol 0.65%,and the crispness was 25.5 kg/cm2.(2)Optimizing the process of puff and dehydration carrots.The process parameters of laboratory were blanching time 1?2 min,mixing time 12 min,and standing time 3 min,when hot air drying,the temperature was divided into two stages,the first stage was 100?,the second stage was 75?.When producting in factory,some process parameters also needed to make adjustments.The process parameters were blanching time 10-15 min,mixing time 15 min,and standing time 5 min,when hot air drying,the temperature was divided into three stages,the first stage was 90?,the second stage was 70?,the third stage was 60?.(3)Study ultrasonic vacuum drying technique.Ultrasonic vacuum drying and vacuum drying were used to test on carrots to study the influence of the two technologies on drying time and color.When the moisture content of carrots was 0.2,the drying time of Ultrasonic vacuum drying(USV)was less than vacuum drying(decrease 33%);the L value of Ultrasonic vacuum drying(USV)was greater than vacuum drying,the total color difference value AE of Ultrasonic vacuum drying was 2.1,the total color difference value AE of vacuum drying was 5.(4)The plant design of annual output of 1,000 tons.According to the technological process,we determine the production workshop layout of a puff and dehydration carrots processing factory with an annual output of 1000 tons;According to the process flow and the annual production capacity,the equipment type and quantity were determined;According to the annual production volume and working days every year,we estimated that 26666.7 kg of carrots were required for daily production of 4 tons,and 6666675 kg of carrots were required for the annual output of 1000 tons;According to the technological process,we estimated that water consumption of annual factory was 33516.7 t;According to the technological process,power of the equipment and working time,we estimated that electricity consumption of the annual factory was 289225 kw.