Drying room structure and drying method

Abstract

The embodiment of the invention provides a drying room structure and a drying method. A drying method in the prior art can be optimized. The drying room is of a room-shaped structure and comprises anentrance and an exit, wherein the interior of the drying room is divided into a plurality of areas, and the areas communicate with one another; and the drying room comprises a conveying system, a heating system, a circulation system, a moisture removal system, a monitoring system and a control system, wherein the control system is used for correspondingly controlling the heating system, the circulation system and the moisture removal system according to the temperature, the humidity and the air speed monitored by the monitoring system. According to the embodiment of the invention, through appropriate drying conditions, a good structure can be formed between the inner protein and the starch molecules of fine dried noodles, so that the fine dried noodles are not easy to muddy in the cookingprocess, the cooking loss is small, and the fine dried noodles are chewy.

Description

technical field [0001] The invention relates to a drying technology, in particular to a drying room structure and a drying method for dried noodles. Background technique [0002] Drying of dried noodles (sometimes also called noodles) is a process in which air with a certain amount of heat and humidity flows on the surface of the dried noodles to take away the moisture on the surface of the dried noodles and reduce the water content of the dried noodles. The higher the air temperature, the greater the thermal driving force, and the greater the heating rate of the noodles; the greater the wind speed of the air, the thinner the gas boundary layer on the surface of the noodles, and the greater the convective mass transfer coefficient; the lower the relative humidity of the air, the greater the moisture diffusion rate. The greater the concentration driving force of , the better the mass transfer effect on the surface of dried noodles. During the drying process of dried noodles,...

AI Technical Summary

Problems solved by technology

During the drying process, if the process parameters of each key control point are improperly set, it may have an adverse effect on the internal moisture migration rate or external moisture migration rate of the dried noodles during the drying process, which will affect the drying process

If the external vaporization speed of moisture is lower than the internal migration speed, the moisture is difficult to leave the noodles, and the drying rate depends on the external vaporization speed of the noodles. The external moisture vaporization speed is slow, the drying time is prolonged, and the production efficiency is reduced; When the external gasification rate is greater than the internal migration rate, the internal moisture cannot migrate outward in time, and the surface of the vermicelli is dried first, and a hardened film is formed on the surface of the vermicelli to prevent the internal moisture from vaporizing outward, and the drying speed slows down; In addition, if the difference in moisture migration rate between the inside and the outside is too large, the surface of the noodle body will have a large internal stress difference. The inside of the noodle will be under the pressure of moisture, and the outside will shrink and tighten, resulting in bending deformation, crispness, cracks, and easy breakage of the noodle.

[0003] In addition, drying conditions will also affect the color of dried noodles. If the drying conditions are not properly controlled, the color of dried noodles will be dark and yellow, which will affect the product quality.

[0004] Therefore, accurately controlling the process conditions in the drying stage of dried noodles and maintaining stable drying conditions are the most critical processes in the production of dried noodles. The control of the process conditions in the existing drying technology of dried noodles is not fine enough, mainly relying on the experience of operators, and the control of the existing drying room is only Pay attention to the control of drying conditions such as temperature and humidity, and lack of real-time detection of water content in the dried noodles during the drying process, resulting in higher water content than the standard value in the products leaving the drying room, resulting in unqualified products

In addition, due to the difference in temperature and humidity between the various zones of the drying room, and the zones are connected, it is easy to cause fluctuations in drying conditions.

In the existing drying room, the adjustment of the temperature and humidity of the drying room needs to be done manually, which is time-consuming and extensive

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