Preserved meat drying device driven to rotate by sine wave thermal expansion

Abstract

The invention discloses a preserved meat drying device driven to rotate by sine wave thermal expansion. A water tank is arranged in a heat preservation fence; water is injected into the water tank to immerse a spiral pipe A and a spiral pipe B in the water tank; a compressor A, the spiral pipe A, a capillary pipe A, a refrigeration air conditioner indoor unit and a pipeline form a heat pump circulation dehumidification system A; a heating air conditioner outdoor unit, a heating air conditioner indoor unit, a capillary pipe B, the spiral pipe B and a pipeline form a heat pump circulation dehumidification system B; the system A and the system B alternately work to evaporate, condense and discharge water in the preserved meat in the heat preservation fence, store and use the heat in the water tank; sine wave expander connection racks are arranged inside the heat preservation fence; small gears meshed with the racks are connected to the preserved meat through hooks; convection fans are arranged near the preserved meat. Compared with the existing gaseous dehumidifying and drying manner, the energy consumption is greatly reduced; the zero emission of refrigeration and dehumidification heat can be achieved; meanwhile, the thermal expander is capable of enabling the preserved meat to generate corner change along the temperature change, preventing the preserved meat from being hardened and accelerating drying and dehydration.

Description

technical field [0001] The invention relates to a bacon drying device driven by sine wave thermal expansion to rotate. Background technique [0002] Bacon drying is essentially the process of draining the moisture in the bacon. However, almost all the existing drying equipment uses direct heating to discharge the moisture in the bacon in the form of gaseous water. Since the enthalpy of gaseous water is much higher than that of liquid water And the temperature is relatively high, so a large amount of energy is also discharged when the gaseous water is discharged, which inevitably causes a large amount of heat energy loss, which is obviously not in line with my country's current energy-saving and emission-reduction policies. [0003] Secondly, most of the heating methods of existing drying equipment are direct heating, that is, direct heating by steam or electricity or heat transfer oil, but the thermal conversion efficiency of direct heating is low, and the thermal conversion ...

AI Technical Summary

Problems solved by technology

[0002] Bacon drying is essentially the process of draining the moisture in the bacon. However, almost all the existing drying equipment uses direct heating to discharge the moisture in the bacon in the form of gaseous water. Since the enthalpy of gaseous water is much higher than that of liquid water And the temperature is high, so a large amount of energy is also discharged when the gaseous water is discharged, which inevitably causes a large amount of heat energy loss, which is obviously not in line with my country's current energy-saving and emission-reduction policies

[0003] Secondly, most of the heating methods of existing drying equipment are direct heating, that is, direct heating by steam or electricity or heat transfer oil, but the thermal conversion efficiency of direct heating is low, and the thermal conversion rate of large boilers can only reach 90% The energy efficiency of heat pump heat transfer is relatively high, which can reach more than 3, which greatly improves the efficiency of heat energy utilization and realizes energy saving and emission reduction.

[0004] Thirdly, if the bacon is placed densely, it is easy to harden during the drying process, which will hinder the evaporation of water and reduce the drying efficiency

Images