Device for dewatering vegetable by using superheated steam

Abstract

The invention relates to a device for dewatering vegetables by using superheated steam. The device is characterized in that the device comprises major parts such as a drying box body, a variable-frequency heating device, a water inlet pipe, a steam guide pipe, a water pump and a water tank, the water inlet end of the variable-frequency heating device is connected to the water tank through the water pump and the water inlet pipe, the output end of the variable-frequency heating device is connected with the steam guide pipe, the steam guide pipe stretches into the drying box body and the end of the steam guide pipe is connected to the water tank; and the variable-frequency heating device consists of a PLC (programmable logic controller) control module, a high-frequency module and an electromagnetic heating device, wherein the PLC control module is connected to the high-frequency module and the output end of the circuit of the high-frequency module is connected to the circuit of the electromagnetic heating device. By using a PLC control circuit, the accurate control on the heating temperature of the electromagnetic heating device can be realized; by adopting a high-frequency and variable-frequency heating method, the energy consumption can be greatly reduced; and by adopting a full-color touch screen, the operation becomes simpler, more convenient and rapider.

Description

Technical field [0001] The invention relates to a device for dehydrating vegetables, in particular to a device for dehydrating vegetables using superheated steam. Background technique [0002] At present, the commonly used form of vegetable dehydration and drying in China is hot air convection drying. In order to ensure the efficiency of drying, the temperature of hot air is generally relatively high. High temperature oxidation will destroy the organic nutrients of vegetables. Lowering the temperature will cause slow drying speed and hot air. The excess heat generated by drying is directly discharged, resulting in a waste of energy, and the utilization rate of heat energy is not high. Hot air convection drying can no longer meet people's needs. [0003] In view of the above problems, there are technologies that use far-infrared heating technology to dry and dehydrate vegetables. For example, Shandong University of Technology and the combined heating vegetable dehydration device app...

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Problems solved by technology

[0002] At present, the commonly used vegetable dehydration drying method in China is hot air convection drying. In order to ensure the drying efficiency, the temperature of hot air is generally relatively high. High temperature oxidation will damage the organic nutrients of vegetables. The excess heat generated by drying is directly discharged, resulting in waste of energy, and the utilization rate of heat energy is not high. Hot air convection drying can no longer meet people's needs.

[0003] In view of the above problems, there is currently a technology that uses far-infrared heating technology to dry and dehydrate vegetables, such as the combined heating vegetable dehydration device applied by Shandong University of Technology in 2006, the patent number is: ZL 200610043544. Dehydration and drying can effectively carry out fast and high-quality drying and dehydration processing of vegetables, but the energy consumed by the far-infrared generating device of the above technology is still too large, and the drying temperature is not suitable for control

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