Food air drying system

Abstract

A food air-drying system, which belongs to the technical field of food processing, includes a drying room, a drying rack, a fan room, three fans, a shelf, an air inlet structure, a partition, an air outlet channel, a cooling plate and a door; the shelf and The front, rear and right walls of the drying chamber are fixedly connected; the fan chamber is arranged above the shelf, and the air inlet structure, drying chamber and cooling plate are respectively arranged under the shelf from left to right, and the left side of the air inlet structure and the The left part of the fan chamber is connected, and the right side of the air inlet structure is connected with the drying chamber; the partition is arranged between the drying chamber and the cooling plate, and the partition is fixedly connected with the front and rear walls of the drying chamber and the top of the fan chamber. The air channel is below the partition plate and the cooling plate, the lower end of the cooling plate communicates with the air outlet channel, and the upper end of the cooling plate communicates with the right part of the fan chamber; the gate is set in the middle of the front of the drying chamber; the beneficial effect of the present invention is: air-drying of food The speed is fast and the efficiency is high, and the air-drying can be carried out in summer, and the food is not easy to be polluted during the air-drying process.

Description

technical field [0001] The invention belongs to the technical field of food processing equipment, and particularly relates to a food air-drying system. Background technique [0002] Air-dried and dehydrated food for poultry and fish such as beef jerky, dried fish and duck tongue is a popular flavor ingredient, especially as a tourist food, which is very popular among the public. Air-dried and dehydrated food is more concentrated than any other preserved form of food. It has simple processing equipment, low production cost, easy storage, and easy transportation. By reducing the free water content and increasing the osmotic pressure, the microorganisms in the food can be controlled. growth. However, the original method of natural air-drying is slow and can only be carried out in winter. Because in summer, the temperature is high, and the virus reproduces quickly, which makes poultry and fish food prone to rot and deteriorate, and the production of air-dried and dehydrated fo...

AI Technical Summary

Problems solved by technology

However, the original method of natural air drying is slow and can only be done in winter

Because in summer, the temperature is high and the virus reproduces quickly, which makes poultry and fish food prone to rot and deterioration, which greatly restricts the production of air-dried and dehydrated food.

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