Chinese yam processing technology based on infrared spouted bed drying

• Main Authors: REN GUANGYUE, PANG YUQI, ZHANG MENG, DUAN XU, ZHOU SIQING, WANG YUEYUE, LIAN MIAOMIAO
• Format: Patent
• Language: Chinese; English
• Published: 04.09.2018
• Subjects: BLASTING; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; DRYING; DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HEATING; HUMAN NECESSITIES; LIGHTING; MECHANICAL ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WEAPONS

The invention provides a Chinese yam processing technology based on infrared spouted bed drying. The processing technology specifically comprises the following steps: cleaning, impurity removing, peeling, slicing, color protection, blanching, infrared spouted bed drying and packaging, wherein the drying temperature of infrared spouted bed drying is 40-90 DEG C, the infrared radiation distance is 7-25cm, the radiation intensity is 0.4-0.8W/cm , the inlet air flow rate is 3-8m/s, and the drying time is 80-150min. The spouted bed in the processing technology comprises a cylindrical barrel bodyand a conical barrel bottom and an air guide pipe is arranged at the bottom of the conical barrel bottom; air flow passes through the air guide pipe at high speed and blows up Chinese yams, the Chinese yams are spouted like spouting spring in the central zone of the surface of the cylindrical barrel body and then fall, the Chinese yams are in circulatory movement in the spouted bed, so the Chineseyams have good temperature