Full-automatic conveying-belt-type vacuum steam blanching equipment

Abstract

The invention discloses full-automatic conveying-belt-type vacuum steam blanching equipment and belongs to the technical field of agricultural product processing. An automatic control system controlsa steam generation system, a vacuum system, a drainage system and a material conveying device, steam is adopted for continuously blanching materials, and the equipment is simple in structure and reasonable in design and can be conveniently integrated with a processing production line; a waste heat recoverer is adopted for conducting waste heat recovery on the steam obtained after material blanching before the steam is pumped to a water ring vacuum pump, the waste heat is used for heating water introduced into the steam generation system, and the processing energy consumption is obviously lowered; in addition, the temperature increase speed of the water ring vacuum pump is lowered, and the working efficiency of the water ring vacuum pump is guaranteed. The problems are solved that existingvacuum pulse blanching equipment is in semi-automatic manual intermittent operation, the industrial continuous production demand cannot be met, the processing energy consumption is large, the production efficiency is low, and secondary pollution is easily caused.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a fully automatic conveyor-belt-type vacuum steam blanching device. Background technique [0002] In the drying process of fruits and vegetables, because fruits and vegetables contain peroxidase and polyphenol oxidase, enzymatic browning of fruits and vegetables is very easy to occur, which leads to the deterioration of the color and quality of fruits and vegetables, which seriously affects the commercial value of dried products. In order to retain the original color and quality of fruits and vegetables, blanching is usually used to inactivate or inhibit the activity of enzymes in fruits and vegetables, and blanching has become one of the key technologies for drying and processing of fruits and vegetables. In the traditional blanching process, hot water and atmospheric pressure steam are mainly used. Among them, hot water blanching is likely t...

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Problems solved by technology

However, the problems with this equipment and method are: (1) The blanching equipment and method are intermittent semi-automatic operations, and each batch of material processing requires manual feeding, tightening the pressure-bearing shell, vacuum pulsation-steam blanching is over, unscrew The pressure-bearing shell takes out the hot material and waits for it to cool for a period of time, and then manually transports it to the subsequent hot air drying link to re-distribute the material for processing. The degree of automation and production efficiency is low, and the labor intensity is high. It cannot meet the requirements of batch and continuous operations, and it is easy to Cause secondary pollution and material loss; (2) The steam introduced into each blanching cycle is directly evacuated to the vacuum system after blanching the material. On the one hand, the evacuated steam also contains a lot of waste heat , will cause a waste of energy; on the other hand, these will easily cause the temperature inside the vacuum pump to rise rapidly, thus affecting the working efficiency, energy consumption and service life of the vacuum pump

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