Leafy vegetable vacuum dehydrating precooling device and precooling method

Abstract

The invention provides a leafy vegetable vacuum dehydrating precooling device and a leafy vegetable vacuum dehydrating precooling method. The leafy vegetable vacuum dehydrating precooling device comprises a dehydrating precooling box body, a vacuum system, a refrigerating system and a heating system; the dehydrating precooling box body comprises a box body and a sealing door; the vacuum system comprises a water vapour channel, a water vapour catching chamber, a vacuum pipeline and a vacuum pump; the refrigerating system comprises an evaporator, a compressor and a condenser; and the heating system comprises a water tank and a heating pipeline. According to the leafy vegetable vacuum dehydrating precooling device provided by the invention, water can be removed from leafy vegetables quickly,and moreover, the function of precooling the leafy vegetables can also be realized; and the leafy vegetable vacuum dehydrating precooling device provided by the invention has the advantages of simpleand reasonable structure, high efficiency, high treatment capacity, high quality, low energy consumption and the like.

Description

technical field [0001] The invention belongs to the technical field of fruit processing methods and devices, in particular to a leaf vegetable vacuum dehydration precooling device and a precooling method. Background technique [0002] Leafy vegetables such as rapeseed, coriander, celery, etc. are common vegetables. Leafy vegetables have high water content, are easily rotten and deteriorate, and the transportation cost is huge. If the water content of leafy vegetables is properly reduced, not only can the original quality be maintained, but also rot and deterioration can be greatly reduced, and the transportation cost can be reduced exponentially. [0003] At present, the equipment used for dehydration and drying of various leafy vegetables in China is generally atmospheric pressure hot air drying equipment. The disadvantages are that the equipment occupies a large area and energy consumption, low efficiency, poor working environment, high labor intensity, great impact on v...

AI Technical Summary

Problems solved by technology

The disadvantages are that the equipment occupies a large area and energy consumption, low efficiency, poor working environment, high labor intensity, great impact on vegetable quality, and loss of vegetable nutrients; there are also vacuum freeze-sublimation drying equipment for dehydration and drying. The investment and energy consumption of the whole equipment is large, the drying efficiency is low, and the drying cost is high.

On the other hand, none of these devices utilize the latent heat of evaporation, resulting in energy waste and reducing the drying efficiency of the equipment

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