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With the improvement of people's living standards, nutritious and healthy fruit and vegetable snack foods have become the new darling of consumption. However, in the past, hot air, freeze-drying and vacuum frying used for producing similar products have the disadvantages of low efficiency, high energy consumption, and high fat content. Due to the poor uniformity of microwave technology, industrial applications are limited. In response to the above problems, a research team composed of Jiangsu Academy of Agricultural Sciences, Jiangnan University, and Xinghua Lianfu Foods Co., Ltd. has developed a multi-form physical field combination drying technology system after more than 10 years of joint research. The combined drying technology uses a single physics method that simply produces common dehydrated dried products in the past, depending on different material characteristics of fruits and vegetables, removal of tri-state water, and effective retention of active substances, a new type of drying technology coupled with two or three or three methods. In the drying process, different material pretreatment methods, different drying stage temperatures, moisture conversion points, and pressures are all controlled to promote a certain degree of puffing, resulting in a high retention rate of nutritive flavor substances, good crispness, and natural puffing without addition. Snack foods. This achievement has developed a series of nutritional and healthy fruit and vegetable snack foods, promoted the upgrading of fruit and vegetable drying technology and the rapid development of the snack food industry.
The research results of the project first studied and clarified the regularity of cellular compartments, starch, and variable pigments in fruits and vegetables in the microwave field. It has been proved that the partial heating of the material caused by the microwave heating non-uniformity and the internal stress caused by the collapse of the cell pores are the main causes of shrinkage and charring phenomenon in the drying of fruits and vegetables. The gelatinization reaction of starch determines the texture of starchy fruits and vegetables and cell compartments. The dominant factor of change. Revealed the mechanism of antioxidant-based vasodilatory effect of thermosensitive fruit and vegetable polyphenols, identified 24 phenolic compounds in 18 fruits and vegetables, 26 carotenoids in 12 fruits and vegetables, and newly generated 5 isomers. The "heat stall" in the middle and late drying results in a loss of up to 70% of the active substance. It is clear that the dielectric properties of fruits and vegetables, the removal of the three-state moisture stage, and the critical safety temperature are the key control points for the enhancement of texture, flavor formation, color retention, and efficient use of active ingredients in the combination drying products of fruits and vegetables, thus conquering the loss of active substances in the product. Poor quality problems provide a theoretical basis for the creation of high-quality and energy-saving combination drying technology.
Secondly, a new method for coordinating the operation of microwave field material dielectric control and space movement was first introduced. Based on the variation rule of dielectric constant ε′ and dielectric loss factor ε′′ of fruits and vegetables' materials under different temperature, moisture content, microwave blanching, and salt ion impregnation conditions, a highly efficient uniform drying dielectric characteristics control technology for fruits and vegetables was established, and the microwave cavity was The organic combination was reformed, and the negative pressure pulse jet and the infinite microwave power adjustment were integrated into the microwave and microwave freeze-drying equipment to realize the three-dimensional movement of particles or sheet materials in the microwave field to obtain the same amount of microwave energy, and the long-term microwaves at home and abroad were cracked. Dry cold hot spots and microwave lyophilized low-pressure gas discharge problems, product uniformity of more than 90%, and promote the industrialization and application of microwave technology.
Thirdly, 21 kinds of new technologies, new methods and new technologies for energy saving, high efficiency, high quality and high value drying were invented, 6 new types of equipment were created, and a combined technology system for the combination of fruit and vegetable snack foods was constructed. Research and development of ultrasonic texture flavor impregnation, low-frequency microwave blunt enzyme protection and other texture enhancement techniques. Based on the above-mentioned control theory of fruit and vegetable drying quality, the invention moisture content of 70% - 85% vegetable ultrasonic impregnation - hot air - microwave - differential pressure puffing as the core, rich in active substances, heat-sensitive vegetables, vacuum microwave - pressure difference puffing as the core, moisture content 75% - 89% fruit freeze-dried - pulsed vacuum microwave as the core and water content higher than 90% berries vacuum impregnation - freeze-dried - pulsed vacuum microwave as the core 21 kinds of combination drying new technology and new process, and established a product quality evaluation System; created six types of fruit and vegetable snack food drying equipment such as negative pressure pulse jet microwave to improve the uniformity of drying; 42 new products were developed using 36 kinds of raw materials. Compared with the traditional energy-saving, 20% -50% energy efficiency, 20% -70% increase in efficiency, product hardness decreased by 30% -50%, brittleness increased by 70% -96%, polyphenols, carotenoid retention rate increased by 10% - 35%, the benefit increased by 8-12 times, promoted the technical progress and rapid development of the fruit and vegetable snack food industry.
The technology was promoted in the industrialization of Suzhou Youer Food Co., Ltd., Xinghua Lianfu Foods Co., Ltd., Haitong Food Group Co., Ltd., and Jiangsu Pailei Foods Co., Ltd., creating four major brands such as Amoybean, and Time, in Tmall. As for the sales of Internet and branded stores, the number of applications for 12 companies has exceeded RMB 5 billion, and the newly increased sales in the past two years totaled RMB 2.428 billion and new profits of RMB 294 million. The results were granted 25 invention patents, 11 utility models, 12 announcements of invention patents, 9 standards, 142 papers published, of which 50 were SCI, and 1 monograph was published. Prof. Sun Baoguo, an academician of the Chinese Academy of Engineering, evaluated the results as an overall international advanced level and partially reached the international advanced level. It is reported that this achievement was mainly completed by experts such as Liu Chunquan, Zhang?O, Li Dazhao, Huang Wuyang, and Song Jiangfeng. After being reviewed by experts and approved by the China Food Industry Association Award Work Committee, it was awarded the 2016 China Food Industry Association Science and Technology Award Special Prize.
The research results of the project first studied and clarified the regularity of cellular compartments, starch, and variable pigments in fruits and vegetables in the microwave field. It has been proved that the partial heating of the material caused by the microwave heating non-uniformity and the internal stress caused by the collapse of the cell pores are the main causes of shrinkage and charring phenomenon in the drying of fruits and vegetables. The gelatinization reaction of starch determines the texture of starchy fruits and vegetables and cell compartments. The dominant factor of change. Revealed the mechanism of antioxidant-based vasodilatory effect of thermosensitive fruit and vegetable polyphenols, identified 24 phenolic compounds in 18 fruits and vegetables, 26 carotenoids in 12 fruits and vegetables, and newly generated 5 isomers. The "heat stall" in the middle and late drying results in a loss of up to 70% of the active substance. It is clear that the dielectric properties of fruits and vegetables, the removal of the three-state moisture stage, and the critical safety temperature are the key control points for the enhancement of texture, flavor formation, color retention, and efficient use of active ingredients in the combination drying products of fruits and vegetables, thus conquering the loss of active substances in the product. Poor quality problems provide a theoretical basis for the creation of high-quality and energy-saving combination drying technology.
Secondly, a new method for coordinating the operation of microwave field material dielectric control and space movement was first introduced. Based on the variation rule of dielectric constant ε′ and dielectric loss factor ε′′ of fruits and vegetables' materials under different temperature, moisture content, microwave blanching, and salt ion impregnation conditions, a highly efficient uniform drying dielectric characteristics control technology for fruits and vegetables was established, and the microwave cavity was The organic combination was reformed, and the negative pressure pulse jet and the infinite microwave power adjustment were integrated into the microwave and microwave freeze-drying equipment to realize the three-dimensional movement of particles or sheet materials in the microwave field to obtain the same amount of microwave energy, and the long-term microwaves at home and abroad were cracked. Dry cold hot spots and microwave lyophilized low-pressure gas discharge problems, product uniformity of more than 90%, and promote the industrialization and application of microwave technology.
Thirdly, 21 kinds of new technologies, new methods and new technologies for energy saving, high efficiency, high quality and high value drying were invented, 6 new types of equipment were created, and a combined technology system for the combination of fruit and vegetable snack foods was constructed. Research and development of ultrasonic texture flavor impregnation, low-frequency microwave blunt enzyme protection and other texture enhancement techniques. Based on the above-mentioned control theory of fruit and vegetable drying quality, the invention moisture content of 70% - 85% vegetable ultrasonic impregnation - hot air - microwave - differential pressure puffing as the core, rich in active substances, heat-sensitive vegetables, vacuum microwave - pressure difference puffing as the core, moisture content 75% - 89% fruit freeze-dried - pulsed vacuum microwave as the core and water content higher than 90% berries vacuum impregnation - freeze-dried - pulsed vacuum microwave as the core 21 kinds of combination drying new technology and new process, and established a product quality evaluation System; created six types of fruit and vegetable snack food drying equipment such as negative pressure pulse jet microwave to improve the uniformity of drying; 42 new products were developed using 36 kinds of raw materials. Compared with the traditional energy-saving, 20% -50% energy efficiency, 20% -70% increase in efficiency, product hardness decreased by 30% -50%, brittleness increased by 70% -96%, polyphenols, carotenoid retention rate increased by 10% - 35%, the benefit increased by 8-12 times, promoted the technical progress and rapid development of the fruit and vegetable snack food industry.
The technology was promoted in the industrialization of Suzhou Youer Food Co., Ltd., Xinghua Lianfu Foods Co., Ltd., Haitong Food Group Co., Ltd., and Jiangsu Pailei Foods Co., Ltd., creating four major brands such as Amoybean, and Time, in Tmall. As for the sales of Internet and branded stores, the number of applications for 12 companies has exceeded RMB 5 billion, and the newly increased sales in the past two years totaled RMB 2.428 billion and new profits of RMB 294 million. The results were granted 25 invention patents, 11 utility models, 12 announcements of invention patents, 9 standards, 142 papers published, of which 50 were SCI, and 1 monograph was published. Prof. Sun Baoguo, an academician of the Chinese Academy of Engineering, evaluated the results as an overall international advanced level and partially reached the international advanced level. It is reported that this achievement was mainly completed by experts such as Liu Chunquan, Zhang?O, Li Dazhao, Huang Wuyang, and Song Jiangfeng. After being reviewed by experts and approved by the China Food Industry Association Award Work Committee, it was awarded the 2016 China Food Industry Association Science and Technology Award Special Prize.
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