Far Infrared Ray Device for Noodle Drying

Abstract

The invention discloses a far infrared device for noodle drying. The far infrared device comprises a pair of far infrared radiation plates and a plurality of PLCs (Programmable Logic Controller), wherein the pair of far infrared radiation plates are disposed on two sides in a box body; the far infrared radiation plates are formed by a plurality of groups of reflective plates as an integrity; the reflective plates in each group comprise a first reflective plate which is parallel to an inner side face of the box body, and two second reflective plates which are symmetrically fixed on two ends of the first reflective plate; an obtuse angle is formed between the second reflective plates and the first reflective plate; an output pole of each PLC controls the first reflective plate or one of the second reflective plates to work. The far infrared device is high in heating efficiency, rapid in temperature rise speed, uniform in heating and accurate in temperature control, the qualification rate and the quality of the product are improved, meanwhile the drying time is shortened by 20%-50% compared with a conventional hot air drying method.

Description

Technical field [0001] The invention relates to the field of food processing equipment. More specifically, the present invention relates to a far infrared device for drying noodles. Background technique [0002] The drying process is the most difficult link in noodle production, and it has a direct relationship with the quality of the finished product and the efficiency of the factory. [0003] When the wet noodles enter the drying room and come into direct contact with hot air, the surface of the noodles is first heated, and the temperature rises, causing moisture to evaporate and diffuse into the surrounding medium. This process is called surface vaporization. As the surface vaporization process progresses, the moisture content on the surface of the noodles decreases while the internal moisture content is still high, resulting in a moisture difference between the inside and outside; when the energy of the hot air is gradually transferred to the inside of the noodles, the tempera...

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Problems solved by technology

[0005] However, noodles are poor conductors of heat, with small thermal conductivity and slow heat transfer rate, and the density of noodles after multi-pass calendering is relatively high, and the speed of heat transfer to the interior is relatively slow, so the problem that often occurs during the drying process is the internal Moisture transfer rate is lower than surface vaporization rate

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