Rice flour drying device

Abstract

The invention discloses a rice flour drying device. The rice flour drying device comprises a machine casing, a separating plate, a blower, a first heating device, a second heating device, a turntable and support nets, wherein an inner cavity of the machine casing is a circular cavity; the inner cavity is separated into a first drying chamber and a second drying chamber by the separating plate, and the separating plate is provided with a passage; the first drying chamber is provided with an air inlet; the blower is arranged in the first drying chamber; the first heating device is arranged in the first drying chamber in an inclining way; the second heating device is arranged in the second drying chamber; one temperature detection device is arranged in the first drying chamber, and the other temperature detection device is arranged in the second drying chamber; the turntable is arranged at the top part of the separating plate, and is driven by a first rotation mechanism to rotate; the two support nets are symmetrically arranged on the turntable. The rice flour drying device has the advantages that the support nets are rotated into the different drying chambers, and then the rice flour is dried in different stages, so that the frequent heating and cooling of the drying chamber is not needed; the time opportunity of transferring the rice flour onto the different drying chambers is conveniently controlled, so that the energy consumption is decreased, and the quality of rice flour finished product is guaranteed.

Description

technical field [0001] The invention relates to the field of rice flour production, in particular to a rice flour drying device. Background technique [0002] Rice noodles refer to rice as a raw material, which is collected and packaged after soaking, beating, pressing, air-drying and breaking up. Fine rice flour is the most commonly used processing raw material in the food processing industry. The fineness of rice flour processing determines the wide range of uses of rice flour. The water content of rice noodles in gelatinized state after beating and pressure filtration is generally about 65%. After 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, or tasted. Phenomenon. In the process of drying rice noodles, if the rice noodles are not dehydrated uniformly, the breaking rate will increase significantly. The traditional drying method is to hang and dry naturally, which obviously ha...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a rice flour drying device, so as to overcome the shortcomings of the existing drying equipment that consumes a lot of energy when drying rice flour and is inconvenient to accurately grasp the timing of heating or cooling.

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