Effect of Hot Air Temperature and Blanching Treatment on Hot Air Drying Characteristics of Beans

Snap Bean is a unique bean in the three provinces of Northeast China. It is bright green and has a soft and delicate taste. Its dishes are one of the main representatives of the Northeast food culture. It is not only essential in the life of the Northeast, but also exported to the north and south. The growth period of the bean is short and grows rapidly. After ripening, the pod is fibrillated quickly. It is easy to lose water and wilting, fading and decay at room temperature. Therefore, the supply of the bean is very seasonal and regional. In order to better meet the needs of consumers and reduce the loss of producers, fresh Snap Beans can be frozen and stored by blanching, or the Beans can be shredded and dried to reduce the water content to supply winter and spring. edible. However, after the fruits and vegetables are frozen and stored, the energy consumption is high, and the process of cutting and drying is easy to be contaminated by dust and microorganisms. The sanitary quality of the products is poor and the quality is not uniform. Therefore, the drying of the oil bean thread can be carried out by using a hot air drying technology which is low in equipment investment and running cost, simple in operation, low in energy consumption, and low in drying temperature, without affecting the taste and nutritional composition of the bean bean. Under the premise, the storage period is extended to solve the problem of seasonal supply and marketing.