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水果乾乾燥裝置
专利权人:
NATIONAL KAOHSIUNG MARINE UNIVERSITY
发明人:
蔡永祥,李忆甄,李憶甄,杨智荣,楊智榮,邱治玮,邱治瑋
申请号:
TW106214728
公开号:
TWM557521U
申请日:
2017.10.03
申请国别(地区):
TW
年份:
2018
代理人:
摘要:
The present invention is a dried fruit drying device comprising a vacuum flapping device and a dryingDevice and an air extraction device. The vacuum flapping device comprises: a container with a plurality of blades in a receiving groove and a motor, the blades having an angle with the inner side of the receiving groove, the motor being connected to the container for driving the container to rotate, the air is extracted The device is connected to the container for extracting the gas in the container to form a near-vacuum state in the container. In addition, the drying device is also disposed in the container, and includes a high temperature module and a low temperature module. In use, the fruit is first sliced and placed in a cavity, and then the air extraction device is used to generate a vacuum state of the container. When the container is rotated by the motor, the fruit in the container is driven by the blade. After falling at a critical angle, it will produce an approximation of the beat, so that the internal moisture and sugar can be released to the surface of the fruit, and then dried at a high temperature with a high temperature module to quickly dry the surface, concentrate the sugar, and destroy the oxidation. The activity of the enzyme; then low-temperature drying through the cryogenic module, further drying the moisture in the fruit while reducing the water activity and delaying the non-enzymatic browning reaction, retaining the original sweet and sour taste and fruit flavor of the fruit and maintaining the fruit Dry the shape and color.本創作係為一種水果乾乾燥裝置,其係包含一真空拍打裝置、一乾燥裝置及一空氣抽取設備。該真空拍打裝置係包含:一容槽內設置數個葉片的容器與一馬達,該些葉片與該容槽內側具有一夾角,該馬達連接於該容器,用以帶動該容器旋轉,該空氣抽取設備連接於該容器,用以抽取該容器內的氣體,以使該容器內形成接近真空狀態;另外,該乾燥裝置亦設置於該容器,係包含一高溫模組及一低溫模組。使用時先使將水果切片後置於容槽內,再使用空氣抽取設備將容槽產生真空狀態,當該容槽受該馬達帶動而旋轉時,容槽內的水果會受葉片的帶動至一臨界角度後掉落,產生近似拍打的作用,使內部的水分及糖分能被釋放至水果表面,接著再以高溫模組進行高溫乾燥,將表面的水分先迅速烘乾、糖分濃縮,並破壞氧化酵素的活性;接著再透過低溫模組進行低溫乾燥,將水果裡面的水分進一步的乾燥同時降低水活性與延緩非酵素性褐變反應,可保留水果原始的酸甜味與果香味並且可保持果乾較佳的外型與顏色。
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/

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