Fruit and vegetable hot air energy-saving drying equipment and method based on medium humidity control

A technology for humidity control and drying equipment, applied in the field of hot air drying of fruits and vegetables, can solve the problems of low energy efficiency in hot air drying, and achieve the effect of improving drying thermal efficiency, good drying rate and quality, and solving low energy efficiency.

Active Publication Date: 2020-11-24
CHINA AGRI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The purpose of the present invention is also to provide an energy-saving drying method using the above-mentioned equipment for self-adaptive control of hot air relative humidity, realize self-adaptive regulation of medium parameters in the drying process, improve drying thermal efficiency, reduce drying cost, and solve the problem of low energy efficiency of hot air drying

Method used

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  • Fruit and vegetable hot air energy-saving drying equipment and method based on medium humidity control
  • Fruit and vegetable hot air energy-saving drying equipment and method based on medium humidity control

Examples

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Embodiment

[0082] a) Start the central control box 15, set the temperature in the gas collection chamber 4 to 60°C, after the preheating is completed, weigh 7 components of fresh carrot pieces, the total weight is 8.5kg, and the carrot pieces are evenly spread in a single layer on 7 in a tray. The average air velocity in the drying layer is 1.2m / s.

[0083] Carrots were purchased from Xinfadi Agricultural Products Wholesale Market in Fengtai District, Beijing. Use a slicer to cut fresh carrots into carrot slices with a thickness of 7mm, and then use a cutter to cut them into block materials with a size of 20mm×20mm×7mm, and spread the carrot pieces on the tray and put them into the drying chamber 9 Inside, close the drying chamber door 17 and lock the door bolt 7.

[0084] b) Start the self-adaptive control program based on medium humidity, and the carrot pieces are dried in the drying chamber 9 .

[0085] During the drying process, the hot air enters the drying layers of the drying c...

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Abstract

The invention belongs to the technical field of fruit and vegetable hot air drying, and particularly relates to fruit and vegetable hot air energy-saving drying equipment and method based on medium humidity control. The fruit and vegetable hot air energy-saving drying equipment based on medium humidity control comprises a box body (8), a drying chamber (9), a central control box (15), a hot air circulating heating device and a moisture removal device, wherein the hot air circulating heating device comprises a circulating fan (1), an air collecting chamber (4), an electric heating box (12), anelectric heating pipe (13) and an air return duct (14), a temperature sensor (5) and a humidity sensor (6) are arranged on the inner wall of the gas collecting chamber (4), the moisture removal devicecomprises a moisture removal fan (2), a moisture removal air duct (3) and an air inlet duct (16), and the central control box (15) is electrically connected with the circulating fan (1), the moistureremoval fan (2), the electric heating pipe (13), the temperature sensor (5) and the humidity sensor (6). According to the equipment, self-adaptive regulation and control of medium parameters in the drying process are achieved, the drying heat efficiency is improved, and the drying cost is reduced.

Description

technical field [0001] The invention belongs to the technical field of hot air drying of fruits and vegetables, and in particular relates to a hot air energy-saving drying equipment and method for fruits and vegetables based on medium humidity control. Background technique [0002] The water content of fresh fruits and vegetables is relatively high, mostly 75-95%. Due to the deterioration or corruption of fruits and vegetables caused by microbial growth activities and enzyme-catalyzed reactions, about 25%-30% of fruits and vegetables are wasted every year, which are highly perishable commodities. . In addition to the widespread use of methods such as pre-cooling and fresh-keeping, reducing the moisture content in fruits and vegetables by drying is the most common method of preserving materials, and drying is one of the oldest food preservation methods known to mankind. With the advantages of simple equipment structure, convenient operation, large processing capacity, and wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F26B9/10F26B21/02F26B21/08F26B21/10F26B25/18F26B25/22A23B7/02
CPCF26B9/10F26B21/001F26B21/004F26B21/02F26B21/08F26B21/10F26B25/18F26B25/22A23B7/02F26B2200/02Y02P60/85
Inventor 肖红伟于贤龙王辉高振江
Owner CHINA AGRI UNIV
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