Design and application of an ice-temperature vacuum drying system

Authors

LI Jianguo, Shanghai Ocean University, Shanghai 201306, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment〔Shanghai〕, Ministry of Agriculture, Shanghai 201306, China
WAN Jinqing, Shanghai Ocean University, Shanghai 201306, China; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China
ZHAO Yanfeng, Shanghai Kaishan Refrigeration Technology Co., Ltd., Shanghai 201306, China

Abstract

The ice-temperature vacuum drying processing dose little damage to the nutrition of food products, and helps to preserve their high quality. However, the precise control of ice-temperature is difficult in this field. On the basis of analyzing the principles of ice-temperature vacuum drying process and the features of drying equipment, the ice-temperature vacuum drying system with improved control flow was set up and the experiments with the sample of white radish wear were carried out. The results showed that this system could operate steadily at the set sample temperature value ±0.5 ℃, and provided a platform for the follow-up study of the ice-temperature vacuum drying process.

Publication Date

11-28-2017

First Page

89

Last Page

91,156

DOI

10.13652/j.issn.1003-5788.2017.11.018

Recommended Citation

Jianguo, LI; Jinqing, WAN; and Yanfeng, ZHAO (2017) "Design and application of an ice-temperature vacuum drying system," Food and Machinery: Vol. 33: Iss. 11, Article 18.
DOI: 10.13652/j.issn.1003-5788.2017.11.018
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/18

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