Advances in Processing Technology of Edible Vegetable Oil

Advances in Processing Technology of Edible Vegetable Oil

Edible vegetable oil is one of the most important daily food, which is rich in oleic acid, linoleic acid, linolenic acid and other unsaturated fatty acids, as well as zinc, manganese, copper, boron and other trace elements necessary for human body. Vegetable oil can not only provide the necessary calories and nutrients for human body, but also help people to absorb various fat-soluble vitamins, and ensure the nutritional balance of human health and metabolism.

microwave drying mechanical equipment

Current Situation of Production and Consumption of Edible Vegetable Oil in China
Documents have reported that the annual consumption of edible vegetable oil in China has increased from 2.2 kg/year per capita in the early 1980s to over 14 kg/year per capita, and the total oil production in China has reached 2 800 x 104 t/year. Nevertheless, China still has a certain amount of vegetable oil imports every year to ensure the consumption demand of the whole nation.

Advances in Processing Technology of Edible Vegetable Oil

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Application of drying technology in processing of dehydrated vegetables

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Most of the dehydrated vegetables produced in China are made by sun drying and hot air drying. Because of the high temperature of sun drying and hot air drying, it is easy to produce quality problems such as color browning, loss of nutrients and poor rehydration performance. In China, a few enterprises adopt freeze-sublimation  microwave drying machine  technology, and the  dehydrated vegetables processed  are of good quality. microwave drying machine 1 principles and characteristics 2.1 fundamentals of microwave drying The water in vegetables exists in three different states: free water, colloidal bound water and combined water. Most of the free water and colloid bound water are removed during the drying process, and the hydrated water can not be removed by drying. The evaporation rate of moisture in vegetables is slower, not entirely depending on the temperature of dry air, but on the humidity saturation difference of air at this temperature, that is, the relativ
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Application of Vacuum Freeze Drying Technology in Solid Beverage（二）

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Solid beverage refers to solids made up of sugar, milk and dairy products, eggs and egg products, fruit juices or edible plant extracts, and added with appropriate amount of excipients and food additives to produce no more than 5 grams of water per 100 grams of finished product. product. Vacuum freeze-drying can well maintain the color, aroma, taste and form of food, making it a very important part in the processing of solid beverages. Microwave drying machine Application of  v acuum freeze drying technology in instant tea beverage Shi Yuyin et al carried out research on the process of freeze-dried instant green tea powder. The product obtained by the best process has luster and can be dissolved in cold water. The soup color is clear and transparent, with original tea flavor and flat taste. It has been found that the Pu'er instant tea powder extracted by vacuum freeze-drying technology has better brewing quality and quality. The soup color is clear and green, bright and fra
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Research on food frying technology

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In recent years, with the rapid development of the food industry, fried foods have been widely involved in children's food, fast food, meat-filled food, frozen food, microwave food and pasta products. M icrowave drying machine Food frying technology continues to increase, production scale continues to expand, and frying equipment is moving toward factory, serialization and intelligence. Among them, the typical continuous fryer has evolved from a simple type in the 1980s to a modern intelligent  microwave drying machine . First,  f ood fried technology There are many kinds of food frying technology. According to the air pressure during frying, it can be divided into normal pressure frying and vacuum frying. According to the method of frying, it can be divided into continuous frying and intermittent frying. 1. Normal pressure fried Atmospheric frying [1] means that the internal pressure of the fryer is standard atmospheric pressure, which is the most commonly used f
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