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US 2009/0214735 A1Published application
Process for Puffing-Drying Fruits and Vegetables
AssigneeBaomin Zhao
InventorShuxun Wu
Life of this patent
Estimating the term…
Abstract
A process for puffing-drying fruit-vegetable foods at normal temperature. The process includes removing the free water from fruits and vegetables which have been washed, then put the fruits and vegetables into a reaction vessel, and vacuumizing the reaction vessel to 0.08-0.1 MPa, injecting carbon dioxide to 1.5-10.5 MPa, maintaining 30 seconds to 60 minutes, depressurizing to atmospheric pressure over 0.5-4 minutes so as to puff-dry the materials.
Claims9
1-8. (canceled)
9:
- A process for puffing-drying fruit-vegetable foods at normal temperature, comprising:
- rinsing the fruit-vegetable foods and removing the surface water;
- then putting the foods into the reaction vessel;
- vacuumizing the reaction vessel to 0.08-0.1 MPa;
- then injecting CO2 to the vessel to 1.5-10.5 MPa;
- maintaining 0.5-60 minutes;
- depressurizing the pressure to atmospheric pressure over 0.5-4 minutes to puff and dry the foods.
4 more elements
10:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein, before putting the fruit-vegetable foods into the reaction vessel, rinsing them and removing the free water to make the water contents of the foods to be 20-60% through traditional drying technology.
11:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein, after depressurizing the pressure of the vessel with foods to atmospheric pressure, dehydrating the fruit-vegetable foods to make the water contents of the foods to be 3-5%;
- then vacuum-packing the foods, and the pressure of the packing vessel is 0.05-0.1 MPa.
12:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein said reaction vessel is a puffing-drying reaction vessel for fruit-vegetable foods.
13:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein said depressurizing the pressure to atmospheric pressure over 0.5-4 minutes is that the pressure is decreased step by step for at least 1-3 times to depressurize the pressure of the vessel to atmospheric pressure.
14:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein, the pressure of the vessel is increased to 1.5-9.5 MPa;
- the pressure is maintained for 5-30 minutes;
- and the vessel is depressurized to atmospheric pressure over 0.5-2 minutes to puff-dry the foods.
15:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein the pressure of the vessel is increased to 1.5-8 MPa;
- the pressure is maintained for 3-20 minutes;
- and the vessel is depressurized to atmospheric pressure over 1-3 minutes to puff-dry the foods.
16:
- The process for puffing-drying fruit-vegetable foods at normal temperature as described in claim 9, wherein the pressure of vessel is increased to 1.5-7 MPa;
- the pressure is maintained for 2-20 minutes;
- and the vessel is depressurized to atmospheric pressure over 2-4 minutes to puff-dry the foods.