A low-temperature molecular dehydration and energy-saving drying equipment for vegetables

Abstract

The invention discloses vegetable low-temperature molecule dehydration energy-saving drying equipment. The vegetable low-temperature molecule dehydration energy-saving drying equipment comprises a body and a circulating tube, wherein a hot air opening is formed in the upper end of the body; heating tubes are arranged on the inner wall of the right side of the body; a temperature and humidity sensor and an exhaust fan are mounted on the inner wall of the left side of the body; an air outlet of the circulating tube is connected with a hot air furnace through a tube; an air outlet of the hot air furnace is connected with an air purifying device through a tube; the air purifying device is connected with a heating device through a tube; a sewage tube is arranged on the left side of the lower end of the body; a filter screen is arranged in the sewage tube; the lower end of the sewage tube is connected with a sewage purifying device through a tube; the sewage purifying device is connected with a water tank through a tube; the upper part of the water tank is connected with a circulating pump through a tube; and the circulating pump is connected with a solar thermal collector through a tube. The vegetable low-temperature molecule dehydration energy-saving drying equipment is high in drying speed and good in drying effect, recycles energy, and is energy-saving and environment-friendly; and cost is reduced.

Description

technical field [0001] The invention relates to the technical field of energy-saving drying equipment for low-temperature molecular dehydration of vegetables, in particular to energy-saving drying equipment for low-temperature molecular dehydration of vegetables. Background technique [0002] Vegetable dehydration is a processing method for fast dehydration and drying of fresh vegetables, so that the moisture content of vegetables is rapidly reduced, and the loss of various vitamins and nutrients in vegetables is small. Dehydrated vegetables can be directly added to convenience foods. After reprocessing, it can be added to food as a condiment, it can also be directly added to convenience food, it can also be added to food as a condiment after reprocessing, and it can also be used as a raw material for further deep processing. As a kind of vegetable deep processing products, dehydrated vegetables also have The color, aroma, taste, shape, and quality of fresh vegetables are ea...

AI Technical Summary

Problems solved by technology

[0002] Vegetable dehydration is a processing method for fast dehydration and drying of fresh vegetables, so that the moisture content of vegetables is rapidly reduced, and the loss of various vitamins and nutrients in vegetables is small. Dehydrated vegetables can be directly added to convenience foods. After reprocessing, it can be added to food as a condiment, it can also be directly added to convenience food, it can also be added to food as a condiment after reprocessing, and it can also be used as a raw material for further deep processing. As a kind of vegetable deep processing products, dehydrated vegetables also have The color, aroma, taste, shape, and quality of fresh vegetables are easy to store, and a drying device is used for vegetable dehydration. However, traditional drying devices lose more heat energy, increase costs, and have low drying efficiency. Moreover, the generated sewage and gas emissions will pollute surroundings

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