Energy-saving type automatic control multi-room rice flour dryer

Abstract

The present invention discloses an energy-saving type automatic control multi-room rice flour dryer, which comprises a material feeding rack used for feeding rice flour, a dryer body consisting of at least more than three drying room units connected one by one, a material discharging rack used for discharging rice flour, a rice flour conveying system, a hot air circulation system, a moisture removing circulation system and an automatic control system. The dryer body consisting of at least more than three drying room units, the moisture removing circulation system, the hot air circulation system and the automatic control system are adopted. Wherein the dryer body adopts at least more than three drying room units because that during rice flour drying process, the rice flour in each drying room units has different water content. The moisture removing system in the present dryer adopts two main parts of direct and circulation moisture removing system, which are well combined with the drying process of rice flour, so that the drying effect of rice flour is ensured and the utilization efficiency of wet hot air in the dryer body is improved.

Description

technical field [0001] The invention relates to the technical field of food drying equipment, in particular to an energy-saving automatic control multi-chamber rice noodle dryer. Background technique [0002] Rice noodles are made of rice as a raw material, and are processed through processes such as soaking, refining, steaming, layering, extrusion, cooking, drying, and packaging of finished products. The water content of the rice noodles in the gelatinized state after refining is generally about 65%. After the drying process, the water content should be below 12.5%, so as to ensure that the dried rice noodles will not be crispy, broken, discolored, and tasted. Phenomenon. In order to achieve this effect, the drying time of conventional rice noodles is generally controlled at more than 3 hours. If the drying time is too short, the dried rice noodles tend to contain air bubbles inside. At the same time, the rice noodles are not dehydrated uniformly and the breaking rate in...

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Problems solved by technology

Because the hot air supply device of the dryer with this structure adopts centralized supply of hot air, it cannot be individually controlled according to the air room temperature in each drying unit, so that on the one hand, energy is wasted, and on the other hand, each drying unit cannot be well guaranteed. The temperature and humidity in the drying unit room; in addition, the hot air in the drying unit room directly passes through a large number of centrifugal fans arranged in different directions to dry and heat the rice noodles, which makes the rice noodles near the outlet of the centrifugal fan come into contact with a large amount of hot air , so that the rice noodles in this area are over-dried, cracked, deformed, etc., and the rice noodles far away from the centrifugal fan are not exposed to enough hot air, resulting in the phenomenon of rice noodles drying, which can easily cause the rice noodles to be too sticky and moldy. change, the drying quality of rice noodles cannot be guaranteed

At the same time, the structure of the dryer is complicated, and the heat energy inside the dryer body is not fully utilized

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