Cereal processing byproduct drying device and method

Abstract

The invention discloses a cereal processing byproduct drying device and method, and relates to the technical field of cereal processing. The cereal processing byproduct drying device comprises a pipeline tower and a drying tower, the drying tower is arranged at the bottom of the pipeline tower and fixedly connected with the pipeline tower, the drying tower is communicated with the pipeline tower, a striker plate is arranged in the pipeline tower and fixedly connected with the pipeline tower, a connecting pipe is arranged in the drying tower and fixedly connected with the drying tower, and an air inlet pipe is arranged at the joint of the drying tower and the pipeline tower and fixedly connected with the joint of the drying tower and the pipeline tower. The method of combining a pipeline and a drying bin is adopted, the drying effect can be improved, meanwhile, the four-circulation drying process is adopted, the process route is long, materials stay in drying airflow for a long time, the drying effect is good, the density of the materials in the drying operation process can be increased through special equipment, meanwhile, the retention time of the special materials in a drying path can be prolonged, and the drying effect on cereal byproducts is improved.

Description

technical field [0001] The invention belongs to the technical field of grain processing, and in particular relates to a drying device and method for by-products of grain processing. Background technique [0002] Cereals are a type of food crops, and cereals contain 8% to 40% protein. Soybean contains 40% protein, rice is 8%, white highland barley is 13.4%, and oat is 15.6%. Cereals contain about 20% fat, concentrated in the grain, bran or germ. Soybean grains and wheat germ contain a lot of oil, and unsaturated fatty acids account for more than 80%. Cereals also contain vitamin E and B vitamins. The inorganic salt contained in cereals is about 1.5%--3%, half of which is phosphorus. In order to improve the nutritional value of cereals, it is best to adopt the method of mixing various grains, that is, mixing coarse and fine grains, rice flour and miscellaneous grains, so that through the food Complementary effects make the types and quantities of food protein amino acids cl...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a drying device and method for by-products of cereal processing to solve the existing problem: the traditional powder drying only requires one channel from feeding to discharging along the direction of airflow while the material is moving forward. Drying loss, resulting in material drying effect, the drying effect is not good

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