Poultry and livestock food drying system

Abstract

A cold air drying system for poultry food, belonging to the technical field of poultry food processing, comprising a drying room, a drying frame, a fan room, a fan, a shelf, an air inlet structure, a partition, an air outlet channel, a cooling plate and a door; The shelf is fixedly connected to the front, rear and right walls of the drying chamber; 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; the air inlet structure The left side communicates with the left part of the fan chamber, and the right side of the air inlet structure communicates 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 outlet channel is below the partition 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 arranged in the middle of the front of the drying chamber; the beneficial effects of the present invention are: The air-drying speed of the food 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 relates to a poultry food drying system, which belongs to the technical field of poultry food processing equipment. Background technique [0002] Poultry and fish air-dried and dehydrated food such as beef jerky, dried fish and duck tongue is a kind of delicious food that is popular with people, especially as a tourist food, it is very popular with the public. Air-dried dehydrated food is concentrated to a greater extent than any other preserved food. It has simple processing equipment, low production cost, easy storage, and easy transportation. By reducing the free water content and thereby 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 done in winter. Because in summer, the temperature is high and the virus multiplies quickly, which makes poultry and fish food prone to rot and deterioration, which greatly restricts th...

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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