Temperature-changeable constant-humidity drying device and method thereof

Abstract

The invention discloses a temperature-changeable constant-humidity drying device and a drying method thereof. The drying device comprises a shell, an interlayer, a multi-level temperature-changeable constant-humidity drying chamber, a transmission system, a partition door, an inlet, an outlet, a vertical transmission system and a microwave system, wherein the shell is in a hollow nearly-solid structure and further comprises a group of side doors; the interlayer is positioned inside the shell, comprises a group of horizontally-distributed partition layers and is used for supporting the transmission system positioned on the interlayer; the vertical transmission system is arranged at two sides of the inner part of the shell and used for linking with an adjacent transmission system; the transmission system is arranged on each partition layer and further comprises a group of positive transmission systems and a group of negative transmission systems; and the microwave system comprises a group of microwave assemblies arranged on the bottom surfaces of the partition layers.

Description

technical field [0001] The invention relates to a drying device, in particular to a drying device with variable temperature and constant humidity. [0002] The invention also relates to a drying method using a variable temperature and constant humidity drying device. Background technique [0003] During the processing of the reconstituted rice, the reconstituted rice can be cooked as needed into quick-cooked rice with a shorter cooking time but the same taste. The commonly used ripening method is cooking, which is about cooking raw rice into rice with a certain degree of cooking. [0004] However, quick-cooked rice is different from instant rice and microwave rice in general. Quick-cooked rice is not cooked rice, but a kind of rice whose appearance and water content are closer to ordinary rice. However, unlike ordinary rice, quick-cooked rice Boiled rice only needs a few minutes of steaming time to be cooked and eaten. At the same time, because the water content of quick-...

AI Technical Summary

Problems solved by technology

[0006] 1. A high degree of gelatinization on the surface will lead to agglomeration between the particles, resulting in uneven drying of the particles and a low degree of granulation, which will further lead to an increase in the waste rate and unsuitable storage due to incomplete drying

[0007] 2. During the drying process, the water loss rate of the outer surface of the particle is greater than that of the inner water loss rate, so it often leads to cracking and particle damage on the surface of the particle, and if the water content of the outer surface of the particle is lower than that of the inner part, it will It will further aggravate the occurrence and degree of cracking and damage

The method and device focus on sterilization and steam control. Even if the degree of gelatinization can be affected by steam control, it still fails to solve the problem of the difference between the outer surface and the inner moisture content.

[0011] Simultaneously Chinese patent application 03114076.9, 89106724.8, 03110698.6 and 03224724.9 all disclose the method and the device of continuous cooking rice, but above-mentioned method and device only lay particular stress on with the continuity of cooking rice, namely automation and industrialization degree, still can't solve gelatinization degree, appearance. The problem of the difference in surface and internal moisture content cannot meet the needs of quick-cooked rice preparation

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