Technology for three-dimensional microwave air-jet drying of persimmon slices
US11116230B2 · kind B2 · utility
Inventors
Key dates
| Filing date | Apr 25, 2020 |
| Grant date | Sep 14, 2021 |
| Priority date | — |
| Expiry date | Apr 25, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23V2300/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.