Vibrated food microwave drying device

Abstract

The invention discloses a vibrated food microwave drying device, and belongs to the technical field of food drying. The vibrated food microwave drying device comprises a feeding hopper, a drying box and a discharging pipe; the drying box takes the shape of a horizontal circular truncated cone, and comprises a left bracket, a right bracket and a cylindrical filter screen connected between the leftbracket and the right bracket; a first feeding opening is formed in the top of the right bracket; a small plugging ring body connected to the bottom of the feeding hopper is arranged outside the rightbracket in an attaching manner; a second feeding opening is formed in the top of the small plugging ring body; an upper filter plate arranged in an inclining manner is arranged in the cylindrical filter screen; a first discharging opening is formed in the bottom of the left bracket; a large plugging ring body is arranged outside the right bracket in an attaching manner; a second discharging opening is formed in the bottom of the large plugging ring body; a small stone outlet is formed in the front side of the large plugging ring body; and a lifting plate parallel to the bottom of the drying box is arranged at the bottom of the drying box. The vibrated food microwave drying device can realize periodic and intermittent feeding synchronously, performs fractional separation and separate discharging on stone particles, generates an overturning effect on food, and can generate impact and vibration effects on the drying box.

Description

technical field [0001] The invention relates to the technical field of grain drying, in particular to a vibrating microwave grain drying device. Background technique [0002] Grain needs to be dried before storage. Dryer refers to a mechanical device that uses heat energy to reduce the moisture content of materials. It is used to dry objects and is suitable for drying grain. Microwave drying is different from traditional drying methods, and its heat conduction direction is the same as that of moisture diffusion. When drying, the microwave energy directly acts on the medium molecules and converts it into heat energy. Because the microwave has penetrating properties, the inside and outside of the medium can be heated at the same time without heat conduction, so the heating speed is very fast. For foods with a water content below 30%, the drying speed can be shortened. Hundreds of times. At the same time, regardless of the shape of the object, since the inside and outside of ...

AI Technical Summary

Problems solved by technology

[0003] During the grain drying process, the feed rate will affect the drying efficiency and effect of the grain. Too much feed will easily lead to the blockage of the grain passage, and the accumulation of grain will easily affect the drying effect; while the heating uniformity of the dynamic grain is obvious. It is better than static grain; in addition, grain is often mixed with stone particles, which is not conducive to the subsequent sale and consumption of grain

Existing grain drying devices are difficult to solve the above problems at the same time

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