Drying equipment for biological food processing

Abstract

The invention discloses drying equipment for biological food processing in the field of food forming and drying. The drying equipment comprises a base, a supporting plate is fixedly connected to the upper end of the base, a bearing seat is fixedly connected to the upper end of the supporting plate, a first transmission shaft is rotatably connected into the bearing seat, and a fourth gear, a drivenwheel and a third gear are fixedly connected to the circumferential surface of the first transmission shaft; a first motor is fixedly connected to the upper end of the supporting plate, a driving wheel is fixedly connected to the output shaft end of the first motor, and the driving wheel is connected with the driven wheel through a belt; a first rotating shaft and a second rotating shaft are rotatably connected to the front end of the supporting plate, a fifth gear and a second gear are fixedly connected to the circumferential face of the first rotating shaft, and a first incomplete gear is fixedly connected to the front end of the first rotating shaft; and a sixth gear and a second incomplete gear are fixedly connected to the circumferential face of the second rotating shaft through shafts. According to the drying equipment for biological food processing, the used novel structure is simple in structure and low in manufacturing cost, and the to-be-dried food can be turned over only through simple operation.

Description

technical field [0001] The invention relates to the field of food forming and drying, in particular to a drying equipment for biological food processing. Background technique [0002] Drying refers to the process in which food moisture is removed after being heated and evaporated in hot air. Food drying is one of the main technologies in food storage and processing. Most of the water in food is removed through drying technology to reduce water activity, inhibit the growth and reproduction of microorganisms, and prolong the storage period of food. The evaporation of water is mainly carried out on the surface of the material to be dried. Therefore, the size of the drying area of ​​the drying material plays an important role in the drying. The drying efficiency is proportional to the size of the drying area. The thicker the material to be dried, the smaller the drying area and the better the drying. slow, and vice versa; drying should be carried out at a certain temperature. D...

AI Technical Summary

Problems solved by technology

The evaporation of water is mainly carried out on the surface of the material to be dried. Therefore, the size of the drying area of ​​the drying material plays an important role in the drying. The drying efficiency is proportional to the size of the drying area. The thicker the material to be dried, the smaller the drying area and the better the drying. slow, and vice versa; drying should be carried out at a certain temperature. During the drying process, the surface moisture evaporates quickly, and then the internal moisture diffuses to the surface and continues to evaporate. If the drying speed is too fast and the temperature is too high, the material will The surface moisture evaporates too fast, and the internal moisture does not have time to diffuse to the surface, causing the surface powder particles to stick to each other or even melt the conjunctiva, thereby preventing the internal moisture from diffusing and evaporating, making the drying incomplete, causing the false dry phenomenon of external dryness and internal humidity, and making the material last for a long time. storage deterioration

[0003] However, when drying food traditionally, the shelf drying structure is used, and the food to be dried is piled up on the shelf. With this kind of stacking drying, the moisture of the food piled up on the top evaporates quickly, and the moisture of the food piled up at the bottom evaporates slowly. , so that the food cannot be turned over. In order to achieve the drying effect, the drying time can only be prolonged and the power consumption will be increased.

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