Potato pretreatment system

Abstract

The invention discloses a potato pretreatment system which comprises a pretreatment unit and a baking treatment unit which are sequentially arranged along a potato processing path, and a conveying belt which sequentially passes through the pretreatment unit and the baking treatment unit and is used for conveying potatoes. The potatoes are conveyed through the conveying belt to sequentially pass through the pretreatment unit and the baking unit, so that the potatoes are sequentially subjected to three procedures of peeling, blanching and baking. According to the potato pretreatment system, the structure of the pretreatment unit is ingeniously arranged, so that the potatoes can be peeled and blanched in the main chamber in sequence, on one hand, the two processes share one chamber, the occupied space is reduced, and the production efficiency of the potatoes is improved; and on the other hand, waste steam in the auxiliary chamber can transfer heat to the blanching liquid in the main chamber through the heat exchange part, waste heat in the waste steam is efficiently used in the potato processing process, and the heat utilization rate is increased.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a potato pretreatment system. Background Art

[0002] Potatoes have been established as the fourth staple food of the nation. Therefore, popular potato products such as French fries and potato starch will be vigorously developed in the future. In the processing of potato products, peeling is crucial. The specific process of this process includes: first, the potatoes are loaded within 1-2 minutes; then, high-temperature and high-pressure steam is introduced to scald the potato skin; then, the waste steam is completely discharged; and then the processed potatoes are taken out for blanching, drying and other processes.

[0003] In fact, a large amount of steam used in the peeling process still has a huge amount of heat that is not utilized after being discharged. my country's patent document (publication number CN215832546U) discloses a potato peeling waste steam recovery and secondary utilization system. This system uses a pressure control device, a fan or a booster to suck the waste steam out of the expansion tank to make its pressure less than or equal to the local atmospheric pressure, uses a relief valve and a recovery valve to switch between recovery and discharge, uses a purification device to separate mud, potato peels, potato flesh, potato starch and other impurities in the exhaust steam, uses heat exchange equipment to absorb the heat and water of the exhaust steam, or uses a booster to compress the purified steam to a pressure higher than the working pressure of the heat exchange equipment for secondary utilization, thereby achieving energy saving and emission reduction.

[0004] However, in the prior art, before the waste steam is utilized, it is necessary to undergo multiple treatment processes such as purification and impurity removal, resulting in waste heat of the waste steam being wasted. That is, the prior art has a low utilization rate of waste heat in the waste steam. Summary of the invention

[0005] The purpose of the present invention is to solve the technical problem that in the prior art, before the waste steam is utilized, the waste steam needs to be purified and impurities removed through multiple treatment processes, resulting in waste heat of the waste steam being wasted, that is, the prior art has a low utilization rate of waste heat in the waste steam.

[0006] To solve the above technical problems, an embodiment of the present invention discloses a potato preprocessing system, comprising a preprocessing unit and a baking unit sequentially arranged along a potato processing path, and a conveyor belt that sequentially passes through the preprocessing unit and the baking unit and transports potatoes.

[0007] The pretreatment unit includes a first unit shell, and a main chamber and an auxiliary chamber in the first unit shell. A heat exchange part is provided between the main chamber and the auxiliary chamber, and the main chamber and the auxiliary chamber exchange heat through the heat exchange part.

[0008] The side wall of the main chamber is formed with a steam inlet connected to an external steam pipeline for external steam to enter the main chamber, a liquid inlet connected to an external liquid pipeline for bleaching liquid to enter the main chamber from the outside, and a discharge port connected to an external sewage pipeline for discharging used bleaching liquid from the main chamber.

[0009] In addition, a steam vent is formed on the side wall of the main chamber and is connected to the auxiliary chamber for flowing the steam in the main chamber into the auxiliary chamber. In addition, a steam exhaust port is formed on the side wall of the auxiliary chamber and is connected to the external exhaust steam pipeline and is used to exhaust the exhaust steam in the auxiliary chamber.

[0010] The baking processing unit includes a second unit shell, a baking chamber is arranged in the second unit shell, and at least one hot air blower is arranged in the baking chamber; wherein the potatoes are processed through the following steps:

[0011] The potatoes are transported to the main chamber of the pretreatment unit by a conveyor belt, the steam inlet is opened, the steam vent, the liquid inlet and the liquid outlet are closed, and the steam at a first preset temperature is filled into the main chamber through the steam inlet until the pressure in the main chamber reaches a predetermined pressure, and the potatoes are peeled in the main chamber.

[0012] After the peeling process is completed, the steam vent is opened, the steam inlet is closed, and the liquid inlet and the liquid discharge port are kept closed, and the steam in the main chamber is discharged from the main chamber into the auxiliary chamber.

[0013] The liquid inlet, steam inlet and liquid outlet are opened and kept closed, and blanching liquid is injected into the main chamber through the liquid inlet. After the blanching liquid in the main chamber is heated to a second preset temperature, the peeled potatoes are immersed in the blanching liquid for the blanching process.

[0014] After the blanching process is completed, the steam exhaust port and the liquid discharge port are opened, the steam release port is closed and the liquid inlet is kept closed, the steam in the auxiliary chamber is discharged through the steam exhaust port, and the blanching liquid in the main chamber is discharged through the liquid discharge port.

[0015] Furthermore, the potatoes are transported to a baking chamber of a baking processing unit via a conveyor belt, and at least one hot air blower forms a hot air flow inside the baking chamber to dry the potatoes.

[0016] Using the above technical solution, this potato pretreatment system includes two processing units. The potatoes are transported by a conveyor belt through the pretreatment unit and the baking unit in sequence, so that the potatoes complete the three processes of peeling, blanching and baking in sequence. Specifically, the potatoes are first transported to the main chamber of the first unit by the conveyor belt, and then the first unit is filled with steam at a first preset temperature until the pressure in the main chamber reaches the preset pressure. At this time, the main chamber is in a state of high temperature and high pressure. The high temperature and high pressure of the steam will cause the outer skin of the potato to expand rapidly, forming a certain pressure, thereby separating the outer skin from the inside. Subsequently, the steam is quickly discharged and the pressure is relieved, causing the surface of the potato to burst instantly, and the skin will be engulfed and discharged by the steam. This peeling method does not add any agents and can safely and efficiently remove the skin of the material while retaining the original taste and nutritional components of fruits and vegetables.

[0017] The exhausted waste steam will be retained in the auxiliary chamber, and the blanching liquid discharged into the main chamber will be heated by the heat exchange part between the main chamber and the auxiliary chamber. At this time, the waste steam has not undergone other treatments and still carries a large amount of heat energy, which can be reused in potato production. The blanching liquid is quickly heated until the blanching liquid reaches a second preset temperature, and then the peeled potatoes in the main chamber are immersed in the blanching liquid for blanching.

[0018] After the blanching liquid is heated, the waste steam is discharged from the exhaust port and enters the external waste steam pipeline. The impurities in the waste steam can be processed subsequently and the heat of the waste steam can be reused, for example, by transferring the heat to other heat-using equipment (heating system).

[0019] After the potatoes have completed the blanching process in the main chamber, they will be transported to the baking chamber of the baking processing unit by a conveyor belt. The hot air blower in the baking chamber creates a hot air flow inside the baking chamber to dry the potatoes, thus completing the processing of the potatoes.

[0020] In summary, this potato pretreatment system cleverly arranges the structure of the pretreatment unit so that the potatoes can complete the peeling and blanching processes in the main chamber in sequence. On the one hand, the two processes share one chamber, which reduces the occupied space and improves the potato production efficiency; on the other hand, the waste steam in the auxiliary chamber can transfer heat to the blanching liquid in the main chamber through the heat exchange part, efficiently utilizing the waste heat in the waste steam for the potato processing process, thereby improving the heat utilization rate.

[0021] The embodiment of the present invention further discloses a potato pretreatment system, wherein a feed port and a discharge port are respectively arranged on opposite sides of a first unit shell of the pretreatment unit, and an outer wall of the first unit shell is arranged as a heat-insulating outer wall.

[0022] Among them, the main chamber is a closed chamber arranged inside the first unit shell, and the space between the outer wall of the main chamber and the inner wall of the first unit shell forms an auxiliary chamber, and the outer wall of the main chamber and the inner wall of the auxiliary chamber are shared and formed into a heat transfer wall, and the heat transfer wall constitutes a heat exchange part between the main chamber and the auxiliary chamber.

[0023] By adopting the above technical solution, a feed port and a discharge port are respectively provided on opposite sides of the first unit shell, so that the conveyor belt can be used to feed potatoes into or discharge potatoes from the first unit shell, thereby avoiding confusion between unprocessed potatoes and peeled and blanched potatoes on the conveyor belt. The first unit shell with an insulating outer wall can reduce the heat loss to the outside during the peeling and blanching process, so that the heat can be utilized for production to the greatest extent possible.

[0024] Furthermore, the main chamber is a closed chamber arranged inside the first unit shell, and an auxiliary chamber is formed between the outer wall of the main chamber and the inner wall of the first unit shell. The outer wall of the main chamber and the inner wall of the auxiliary chamber are shared and formed as a heat transfer wall, so that there is a larger heat transfer area between the main chamber and the auxiliary chamber, and the heat exchange efficiency is higher. The waste steam in the auxiliary chamber can better heat the blanching liquid in the main chamber through the heat transfer wall, that is, the heat of the waste steam in the auxiliary chamber is more fully utilized.

[0025] The embodiment of the present invention further discloses a potato preprocessing system, wherein an auxiliary heat exchange part is disposed at the bottom of the main chamber, and the auxiliary heat exchange part comprises a plurality of heat transfer fins disposed on the inner side of the bottom wall of the main chamber.

[0026] Wherein, a plurality of heat transfer fins are arranged side by side with intervals from each other in the horizontal direction, one end of which is fixed to the inner side of the bottom wall of the main chamber and the other end of which is inclined and extends toward the interior of the main chamber.

[0027] By adopting the above technical solution and providing an auxiliary heat exchange part, the heat transfer efficiency between the main chamber and the auxiliary chamber is further improved.

[0028] Among them, the multiple heat transfer fins arranged on the inner side of the bottom wall of the main chamber can make the waste steam heat in the auxiliary chamber be directly used to heat the blanching liquid in the main chamber, thereby improving the heating efficiency of the blanching liquid.

[0029] An embodiment of the present invention further discloses a potato pretreatment system, wherein a steam inlet and a liquid inlet are opened on an outer wall of one side of a main chamber and are aligned in the vertical direction, an external steam pipeline passes through the insulating outer wall and is connected to the steam inlet, and an external liquid pipeline passes through the insulating outer wall and is connected to the liquid inlet.

[0030] The steam vent and the liquid discharge port are arranged on the outer wall of the main chamber opposite to the outer wall on one side and are aligned in the vertical direction. The external sewage pipeline passes through the insulation outer wall and is connected with the liquid discharge port.

[0031] The steam exhaust port is arranged on the heat-insulating outer wall, is located on the same side as the position where the external sewage pipeline penetrates the heat-insulating outer wall, and is communicated with the external waste steam pipeline.

[0032] Moreover, in the vertical direction, the steam inlet is located at a higher position than the steam vent, the steam vent is located at a higher position than the steam exhaust, and the liquid inlet is located at a higher position than the liquid exhaust; wherein, the steam inlet is vertically opened at an upper portion of an outer wall on one side of the main chamber, the steam vent is vertically opened at an upper position in the middle of an outer wall on the other side of the main chamber, and the steam exhaust is vertically opened at a position of the insulation outer wall close to the bottom wall of the first unit shell; and, the liquid inlet is vertically opened at a lower portion of the middle of an outer wall on one side of the main chamber, and the liquid exhaust is vertically opened at a position of the outer wall on the other side of the main chamber close to the bottom wall of the main chamber.

[0033] By adopting the above technical solution, since the steam inlet is located at a higher position than the steam vent, and the steam vent is located at a higher position than the steam exhaust port, it is possible to ensure that the steam in the main chamber is discharged from the steam inlet, and fully discharged from the steam vent into the auxiliary chamber after the peeling process, and the waste steam in the auxiliary chamber can be discharged from the steam exhaust port, so that the steam flows smoothly. And since the liquid inlet is located at a higher position than the liquid exhaust port, it is possible to ensure that the blanching liquid is discharged from the liquid inlet into the main chamber, and fully discharged from the liquid exhaust port after the blanching process, so that the blanching liquid flows smoothly.

[0034] The embodiment of the present invention further discloses a potato pretreatment system, wherein the steam vent is provided with a pressure regulating valve, the pressure regulating valve having a steam inlet port toward the main chamber and a steam vent port inclined relative to the horizontal direction toward the upper side of the auxiliary chamber.

[0035] The steam in the main chamber can enter the pressure regulating valve from the steam inlet port and be discharged from the steam release port toward the upper side of the auxiliary chamber.

[0036] By adopting the above technical solution, the pressure regulating valve arranged at the steam vent can adjust the pressure in the main chamber, ensuring that the pressure in the main chamber is maintained at a predetermined pressure during the peeling process, thereby better achieving the purpose of peeling the potatoes.

[0037] An embodiment of the present invention further discloses a potato preprocessing system, wherein a support plate extending in a horizontal direction and a lifting assembly that links the support plate to move in a vertical direction are also provided in the main chamber, and a plurality of sieve holes arranged at intervals are provided on the support plate. Potatoes from the conveyor belt enter the main chamber and are stacked on the support plate.

[0038] Among them, before the blanching process, when the temperature of the blanching liquid is lower than the second preset temperature, the height of the support plate in the vertical direction is higher than the liquid level of the blanching liquid until the temperature of the blanching liquid is equal to or greater than the second preset temperature, and the support plate is lowered in the vertical direction to below the liquid level of the blanching liquid until the potatoes stacked on the support plate are immersed in the blanching liquid.

[0039] By adopting the above technical solution, the support plate arranged in the main chamber can play the role of supporting potatoes, and the fine impurities remaining on the potatoes can be screened out from the sieve holes, and the support plate can be linked to the lifting assembly to move in the vertical direction, changing the position of the potatoes in the main chamber so that they are suspended above the blanching liquid. After the blanching liquid reaches the second preset temperature, the support plate descends so that the potatoes are immersed in the blanching liquid, ensuring the blanching effect of the potatoes.

[0040] An embodiment of the present invention further discloses a potato preprocessing system, wherein the lifting assembly includes a screw rod extending in a vertical direction, both ends of the screw rod are rotatably mounted in a main chamber, and either end of the screw rod is transmission-connected to a drive motor, which drives the screw rod to rotate axially.

[0041] In addition, a threaded hole adapted to and connected with the screw rod is arranged at the center of the support plate.

[0042] By adopting the above technical solution, the screw drive has higher transmission stability, thereby reducing the risk of potatoes piled on the support plate rolling.

[0043] The embodiment of the present invention further discloses a potato pretreatment system, wherein a cleaning component is disposed on the top of the main chamber.

[0044] The cleaning assembly includes a plurality of nozzles which are arranged at intervals and open toward the main chamber. The top of the main chamber is provided with a plurality of slide grooves which are arranged at intervals. The plurality of slide grooves are respectively provided with sliding rods which correspond to the plurality of nozzles one by one.

[0045] In addition, a plurality of spray heads are respectively arranged at the free ends of the corresponding sliding rods, and the sliding rods can slide along the sliding grooves, so as to link the spray heads to move and spray the cleaning liquid on the potatoes on the supporting plate.

[0046] By adopting the above technical solution, the surface impurities attached to the surface of the potato can be washed away by the cleaning component, and the surface impurities will be left through the sieve holes along with the cleaning liquid, so that the peeled potato can be maintained in a relatively clean state.

[0047] The embodiment of the present invention further discloses a potato preprocessing system, wherein the preprocessing unit further comprises an auxiliary processing component, and the auxiliary processing component comprises at least one of an ultrasonic oscillation component and an auxiliary heating component.

[0048] The ultrasonic vibration component has a transducer arranged at the bottom of the main chamber. The potatoes on the support plate are immersed in the blanching liquid, and the transducer vibrates to separate the skin adhered to the surface of the potatoes.

[0049] The auxiliary heating component is arranged at the bottom of the main chamber, and the auxiliary heating component generates heat to auxiliary heat the blanching liquid injected into the main chamber.

[0050] By adopting the above technical solution, the transducer of the ultrasonic vibration component can make the skin adhered to the surface of the potato be vibrated and separated during the blanching process, thereby further improving the cleanliness of the potato surface.

[0051] The auxiliary heating component can cooperate with the waste steam in the auxiliary chamber to further increase the heating rate of the blanching liquid in the main chamber and improve production efficiency.

[0052] The embodiment of the present invention also discloses a potato preprocessing system, wherein the baking processing unit comprises a second unit shell surrounding a baking chamber, a water collecting trough is arranged at the bottom of the baking chamber, and a water pipe is connected to the water collecting trough, and the water pipe is connected to an external water pumping device.

[0053] By adopting the above technical solution, during the baking process, the moisture of the potatoes is collected in the water collecting tank at the bottom of the baking chamber and is pumped out by external pumping equipment, so that the moisture can be quickly discharged.

[0054] The beneficial effects of the present invention are:

[0055] The invention discloses a potato preprocessing system, comprising a preprocessing unit and a baking unit arranged in sequence along a potato processing path, and a conveyor belt for transporting potatoes through the preprocessing unit and the baking unit in sequence. The potatoes are transported through the conveyor belt and passed through the preprocessing unit and the baking unit in sequence, so that the potatoes are peeled, blanched and baked in sequence.

[0056] Specifically, potatoes are first transported to the main chamber of the first unit by a conveyor belt, and then steam at a first preset temperature is filled into the first unit until the pressure in the main chamber reaches the preset pressure. At this time, the main chamber is in a high temperature and high pressure state. The high temperature and high pressure of the steam will cause the outer skin of the potato to expand rapidly, forming a certain pressure, thereby separating the outer skin from the inside. Subsequently, the steam is quickly discharged, the pressure is relieved, and the surface of the potato bursts instantly, and the skin will be engulfed and discharged by the steam. This peeling method does not add any agents, can safely and efficiently remove the skin of the material, and at the same time retain the original taste and nutritional components of fruits and vegetables.

[0057] The exhausted waste steam will be retained in the auxiliary chamber, and the blanching liquid discharged into the main chamber will be heated by the heat exchange part between the main chamber and the auxiliary chamber. At this time, the waste steam has not undergone other treatments and still carries a large amount of heat energy, which can be reused in potato production. The blanching liquid is quickly heated until the blanching liquid reaches a second preset temperature, and then the peeled potatoes in the main chamber are immersed in the blanching liquid for blanching.

[0058] After the blanching liquid is heated, the waste steam is discharged from the exhaust port and enters the external waste steam pipeline. The impurities in the waste steam can be processed subsequently and the heat of the waste steam can be reused, for example, by transferring the heat to other heat-using equipment (heating system).

[0059] After the potatoes have completed the blanching process in the main chamber, they will be transported to the baking chamber of the baking processing unit by a conveyor belt. The hot air blower in the baking chamber creates a hot air flow inside the baking chamber to dry the potatoes, thus completing the processing of the potatoes.

[0060] In summary, this potato pretreatment system cleverly arranges the structure of the pretreatment unit so that the potatoes can complete the peeling and blanching processes in the main chamber in sequence. On the one hand, the two processes share one chamber, which reduces the occupied space and improves the potato production efficiency; on the other hand, the waste steam in the auxiliary chamber can transfer heat to the blanching liquid in the main chamber through the heat exchange part, efficiently utilizing the waste heat in the waste steam for the potato processing process, thereby improving the heat utilization rate. BRIEF DESCRIPTION OF THE DRAWINGS

[0061] Figure 1 A schematic diagram of the structure of a potato pretreatment system provided by an embodiment of the present invention;

[0062] Figure 2 A partial cross-sectional view of a pretreatment unit of a potato pretreatment system provided by an embodiment of the present invention;

[0063] Figure 3 A cross-sectional view of a pretreatment unit of a potato pretreatment system according to an embodiment of the present invention.

[0064] Description of reference numerals:

[0065] 10. Potato pretreatment system;

[0066] 100. Preprocessing unit;

[0067] 110, first unit housing; 101, feed port; 102, discharge port; 103, heat-insulating outer wall; 104, heat-transfer wall; 105, heat-transfer fins;

[0068] 111. main chamber; 112. auxiliary chamber; 113. heat exchange part;

[0069] 114. Steam inlet; 115. Steam release port; 116. Steam exhaust port; 117. Liquid inlet; 118. Liquid discharge port;

[0070] 120, support plate; 121, sieve hole; 122, lifting assembly; 123, screw rod;

[0071] 140. Auxiliary heating components;

[0072] 150. cleaning component; 151. nozzle; 152. sliding rod;

[0073] 160. Ultrasonic oscillation component; 161. Transducer;

[0074] 170. Pressure regulating valve; 171. Steam inlet port; 172. Steam release port;

[0075] 200, baking processing unit;

[0076] 210. second unit housing; 211. baking chamber;

[0077] 212. Hot air blower; 213. Water collecting tank;

[0078] 300. Conveyor belt. DETAILED DESCRIPTION

[0079] In the processing of potato products, peeling is an inevitable process. Steam peeling is generally used in industry. The specific operating steps of this process are as follows: first, the loading operation of potatoes must be completed within 1 to 2 minutes; then, high-temperature and high-pressure steam is introduced to effectively remove the potato skin; then, it is necessary to ensure that the waste steam is completely discharged; finally, the processed potatoes are sent to subsequent processes such as blanching and drying.

[0080] It is worth noting that the large amount of steam generated in the peeling process still contains a large amount of unused heat energy after being discharged. There are also systems for recycling and reusing potato peeling waste steam in the prior art. This system uses a pressure control device, a fan or a booster device to suck the waste steam discharged from the expansion tank to reduce its pressure to a level not greater than the local atmospheric pressure. At the same time, the system is also equipped with a vent valve and a recovery valve to achieve flexible switching between waste steam recovery and discharge. In addition, the system also uses a purification device to effectively separate impurities such as mud, potato peels, potato flesh and potato flour from the waste steam. On this basis, the system uses heat exchange equipment to absorb heat and moisture in the waste steam, or compresses the purified steam to a level higher than the working pressure of the heat exchange equipment through a booster device to achieve secondary utilization of the waste steam, thereby achieving the purpose of energy saving and emission reduction.

[0081] However, in the prior art, before the waste steam is used, it needs to be purified and cleaned, etc., which results in a certain degree of waste of heat energy in the waste steam. In other words, the current technology has a relatively low efficiency in utilizing the heat energy in the waste steam.

[0082] To this end, the present invention provides a potato pretreatment system. This pretreatment system cleverly arranges the structure of the pretreatment unit so that the pretreatment unit has a main chamber and an auxiliary chamber capable of performing heat exchange. Specifically, the potatoes can complete the peeling and blanching processes in the main chamber in sequence. After the peeling is completed, the waste gas in the main chamber will be discharged into the auxiliary chamber without the need for purification and impurity removal, and can be directly used to heat the blanching liquid injected into the main chamber, thereby efficiently utilizing the waste heat in the waste gas for the potato processing process and improving the utilization rate of heat.

[0083] In order to make the objectives, technical solutions and advantages of the present invention more clear, the embodiments of the present invention will be further described in detail below with reference to the accompanying drawings.

[0084] like Figure 1-Figure 3 As shown, the embodiment of the present invention discloses a potato preprocessing system 10, including a preprocessing unit 100 and a baking unit 200 sequentially arranged along a potato processing path, and a conveyor belt 300 that sequentially passes through the preprocessing unit 100 and the baking unit 200 and transports potatoes. It should be noted that the conveyor belt 300 can be segmented, and the front end of the preprocessing unit 100 and the preprocessing unit 200 and the baking unit 200 are respectively provided with the conveyor belt 300, and the conveyor belt 300 is formed by supporting a plurality of groups of rolling wheels. Regarding the specific structure of the conveyor belt 300, those skilled in the art can design it according to actual conditions and specific needs, and this embodiment does not specifically limit this.

[0085] The pretreatment unit 100 includes a first unit shell 110, and a main chamber 111 and an auxiliary chamber 112 in the first unit shell 110. A heat exchange portion 113 is provided between the main chamber 111 and the auxiliary chamber 112, and the main chamber 111 and the auxiliary chamber 112 exchange heat through the heat exchange portion 113.

[0086] The side wall of the main chamber 111 is formed with a steam inlet 114 connected to an external steam pipeline for external steam to enter the main chamber 111, a liquid inlet 117 connected to an external liquid pipeline for blanching liquid to enter the main chamber 111 from the outside, and a liquid discharge port 118 connected to an external sewage pipeline for discharging the used blanching liquid from the main chamber 111. It should be noted that the blanching liquid can be a solution containing 0.2% to 0.3% (mass ratio) of sodium bisulfite. Soaking potatoes in the blanching liquid can destroy the enzymes in the potatoes and reduce the bad flavor and color changes caused by enzymatic reactions during subsequent processing and storage.

[0087] In addition, a steam vent 115 is formed on the side wall of the main chamber 111 and is connected to the auxiliary chamber 112 for allowing the steam in the main chamber 111 to flow into the auxiliary chamber 112. Also, a steam exhaust port 116 is formed on the side wall of the auxiliary chamber 112 and is connected to an external exhaust steam pipeline for exhausting the exhaust steam in the auxiliary chamber 112.

[0088] The baking processing unit 200 includes a second unit housing 210 . A baking chamber 211 is disposed in the second unit housing 210 . At least one hot air blower 212 is disposed in the baking chamber 211 .

[0089] The potato pretreatment system 10 includes two processing units. The potatoes are transported by a conveyor belt 300 to sequentially pass through the pretreatment unit 100 and the baking processing unit 200, so that the potatoes are sequentially subjected to three processes of peeling, blanching and baking.

[0090] Specifically, when the potato pretreatment system 10 pretreatments potatoes, the potatoes are first transported to the main chamber 111 of the first unit by the conveyor belt 300, and then the first unit is filled with steam at a first preset temperature until the pressure in the main chamber 111 reaches the preset pressure. At this time, the main chamber 111 is in a state of high temperature and high pressure. The high temperature and high pressure of the steam will cause the outer skin of the potato to expand rapidly, forming a certain pressure, thereby separating the outer skin from the inside. Subsequently, the steam is quickly discharged, the pressure is relieved, and the surface of the potato bursts instantly, and the skin will be entrained and discharged by the steam. This peeling method does not add any agents, can safely and efficiently remove the skin of the material, and retain the original taste and nutritional components of fruits and vegetables. It should be noted that in this embodiment, during the peeling process, the first preset temperature of the steam is in the range of 180 degrees Celsius to 200 degrees Celsius, and the preset pressure of the main chamber 111 is in the range of 2.2 MPa-2.4 MPa.

[0091] The discharged waste steam will be retained in the auxiliary chamber 112, and the blanching liquid discharged into the main chamber 111 will be heated by the heat exchange part 113 between the main chamber 111 and the auxiliary chamber 112. At this time, the waste steam has not been processed in other ways, but still carries a large amount of heat energy, which can be reused in the production of potatoes, and the blanching liquid is quickly heated until the blanching liquid reaches the second preset temperature, and then the potatoes in the main chamber 111 that have undergone the peeling process are immersed in the blanching liquid for blanching. It should be noted that the second preset temperature to be reached by the blanching liquid is within the range of 100 degrees Celsius to 110 degrees Celsius.

[0092] After the blanching liquid is heated, the waste steam is discharged from the exhaust port 116 and enters the external waste steam pipeline. The impurities in the waste steam can be processed subsequently and the heat of the waste steam can be reused, for example, by transferring the heat to other heat-using equipment (heating system).

[0093] After the potatoes have completed the blanching process in the main chamber 111, they will be transported to the baking chamber 211 of the baking processing unit 200 by the conveyor belt 300. The hot air blower 212 in the baking chamber 211 forms a hot air flow inside the baking chamber 211 to dry the potatoes, thereby finally completing the processing of the potatoes.

[0094] It should be noted that in the actual production process, parameters such as the first preset temperature and preset pressure of the steam and the second preset temperature of the blanching liquid need to be adjusted according to factors such as the variety, size and processing requirements of the potatoes, and this embodiment does not make specific limitations on this.

[0095] In summary, the potato pretreatment system 10 cleverly arranges the structure of the pretreatment unit 100, so that the potatoes can complete the peeling and blanching processes in the main chamber 111 in sequence. On the one hand, the two processes share one chamber, which reduces the occupied space and improves the production efficiency of potatoes; on the other hand, the waste gas in the auxiliary chamber 112 can transfer heat to the blanching liquid in the main chamber 111 through the heat exchange part 113, and efficiently utilize the waste heat in the waste gas for the potato processing process, thereby improving the utilization rate of heat.

[0096] The structure of the pre-processing unit 100 of the potato pre-processing system 10 is described in detail below.

[0097] The pretreatment unit 100 is mainly used for the process of peeling and blanching potatoes. In one embodiment, the first unit housing 110 is surrounded by a rectangular auxiliary chamber 112, and the main chamber 111 is a rectangular chamber arranged in the auxiliary chamber 112. The first unit housing 110 of the pretreatment unit 100 is provided with a feed port 101 and a discharge port 102 on opposite sides, respectively, so that the conveyor belt 300 can feed or discharge potatoes into or out of the main chamber 111, thereby avoiding the mixing of untreated potatoes and peeled and blanched potatoes on the conveyor belt 300. Of course, the specific shapes of the main chamber 111 and the auxiliary chamber 112 can be designed by those skilled in the art according to actual conditions and specific needs, and this embodiment does not specifically limit this.

[0098] In addition, the outer wall of the first unit housing 110 is set as an insulating outer wall 103, which can reduce the heat loss to the outside during the peeling and blanching process, so that the heat can be used for production as much as possible. Specifically, the insulating outer wall 103 can be formed by stacking insulating materials such as rock wool insulation felt, inorganic insulation mortar or aluminum silicate, and this embodiment does not specifically limit this.

[0099] Optionally, in one embodiment, the main chamber 111 is a closed chamber arranged inside the first unit shell 110, and the space between the outer wall of the main chamber 111 and the inner wall of the first unit shell 110 forms an auxiliary chamber 112, and the outer wall of the main chamber 111 and the inner wall of the auxiliary chamber 112 are shared and formed as a heat transfer wall 104, and the heat transfer wall 104 constitutes a heat exchange part 113 between the main chamber 111 and the auxiliary chamber 112.

[0100] This structure allows a larger heat transfer area between the main chamber 111 and the auxiliary chamber 112, resulting in a higher heat exchange efficiency. The waste steam in the auxiliary chamber 112 can better heat the blanching liquid in the main chamber 111 through the heat transfer wall 104, that is, the heat of the waste steam in the auxiliary chamber 112 is more fully utilized. Specifically, the heat transfer wall 104 can be formed by stacking materials with good thermal conductivity such as stainless steel, aluminum alloy or ceramic, and this embodiment does not specifically limit this.

[0101] Of course, the structure of the heat exchange part 113 between the main chamber 111 and the auxiliary chamber 112 is not limited to the structure in the above embodiment. In another alternative embodiment, the main chamber 111 and the auxiliary chamber 112 are stacked in the vertical direction, the main chamber 111 is located above the auxiliary chamber 112, the bottom wall of the main chamber 111 and the top wall of the auxiliary chamber 112 are shared and form the heat exchange part 113. After the peeling process is completed, the waste steam in the main chamber 111 is transmitted to the auxiliary chamber 112 from the steam vent 115. The waste steam with a higher temperature will be located above the auxiliary chamber 112 and heat the blanching liquid injected into the main chamber 111 through the heat transfer wall 104. This structure can make the heat in the waste steam more concentratedly transferred to the blanching liquid in the main chamber 111. It should be noted that the structure of heat exchange between the main chamber 111 and the auxiliary chamber 112 can be designed by those skilled in the art according to actual conditions and specific needs, and this embodiment does not make specific limitations on this.

[0102] Furthermore, in one embodiment, a support plate 120 extending in the horizontal direction and a lifting assembly 122 that links the support plate 120 to move in the vertical direction are further provided in the main chamber 111. The support plate 120 has a plurality of sieve holes 121 arranged at intervals, and potatoes from the conveyor belt 300 enter the main chamber 111 and are stacked on the support plate 120. The plurality of sieve holes 121 may be arranged in an array, for example, in the form of four rows and four columns, five rows and four columns, or seven rows and seven columns. The number and layout of the sieve holes 121 are not specifically limited in this embodiment.

[0103] Among them, before the blanching process, when the temperature of the blanching liquid is lower than the second preset temperature, the support plate 120 is higher than the liquid level of the blanching liquid in the vertical direction until the temperature of the blanching liquid is equal to or greater than the second preset temperature. The support plate 120 is lowered in the vertical direction to below the liquid level of the blanching liquid until the potatoes stacked on the support plate 120 are immersed in the blanching liquid.

[0104] In this embodiment, the support plate 120 arranged in the main chamber 111 can serve to support potatoes, and fine impurities remaining on the potatoes can be screened out from the sieve holes 121, and the support plate 120 can be linked to the lifting assembly 122 and moved in the vertical direction, thereby changing the position of the potatoes in the main chamber 111 to be suspended above the blanching liquid. After the blanching liquid reaches the second preset temperature, the support plate 120 descends to allow the potatoes to be immersed in the blanching liquid, thereby ensuring the blanching effect on the potatoes.

[0105] Specifically, the lifting assembly 122 includes a screw rod 123 extending in the vertical direction, and both ends of the screw rod 123 are rotatably assembled in the main chamber 111. Any end of the screw rod 123 is transmission-connected to a driving motor, and the driving motor drives the screw rod to rotate axially.

[0106] In addition, a threaded hole adapted to and connected to the screw rod 123 is disposed at the center of the support plate 120 , and the support plate 120 has high transmission stability through the screw rod 123 , thereby reducing the risk of potatoes stacked on the support plate 120 rolling.

[0107] It should be noted that the structure of the lifting assembly 122 is not limited to the structure of the above-mentioned screw rod 123. In another alternative embodiment, four sets of lifting motors are arranged at the four corners of the support plate 120, and the output end of the lifting motor is connected to the support plate 120, thereby linking the support plate 120 to rise and fall.

[0108] Further, in order to improve the heating efficiency of the blanching solution, as Figure 2 As shown, an auxiliary heat exchange part is provided at the bottom of the main chamber 111, and the auxiliary heat exchange part includes a plurality of heat transfer fins 105 provided on the inner side of the bottom wall of the main chamber 111. The plurality of heat transfer fins 105 can directly use the waste steam heat in the auxiliary chamber 112 to heat the blanching liquid in the main chamber 111, thereby improving the heating efficiency of the blanching liquid. The number of heat transfer fins 105 can be two, three, four, five or other numbers, and those skilled in the art can design it according to actual conditions and specific needs, and this embodiment does not specifically limit this.

[0109] Specifically, the plurality of heat transfer fins 105 are arranged side by side at intervals from each other in the horizontal direction, one end of which is fixed to the inner side of the bottom wall of the main chamber 111, and the other end of which is inclined and extends toward the inside of the main chamber 111. It should be noted that when the bottom profile of the main chamber 111 is a rectangle, each of the plurality of heat transfer fins 105 may extend along the length direction of the bottom of the main chamber 111, or extend along the width direction of the bottom of the main chamber 111, and this embodiment does not specifically limit this.

[0110] And, if Figure 2 and Figure 3 As shown, in one embodiment, an auxiliary heating component 140 may also be provided at the bottom of the main chamber 111, and the auxiliary heating component 140 generates heat to auxiliary heat the blanching liquid injected into the main chamber 111. The auxiliary heating component 140 may be a heating resistance wire, an electric heating tube, or a nano heating film commonly used in the art, and this embodiment does not specifically limit this.

[0111] Furthermore, in one embodiment, a cleaning assembly 150 is also provided on the top of the main chamber 111. The cleaning assembly 150 includes a plurality of nozzles 151 arranged at intervals and opening toward the inside of the main chamber 111, and a plurality of slide grooves arranged at intervals are provided on the top of the main chamber 111, wherein sliding rods 152 corresponding to the plurality of nozzles 151 are respectively provided in the plurality of slide grooves.

[0112] Furthermore, the plurality of spray heads 151 are respectively disposed at the free ends of the corresponding sliding rods 152 . The sliding rods 152 can slide along the slide grooves, and the spray heads 151 can be moved to spray the cleaning liquid on the potatoes on the support plate 120 .

[0113] In this embodiment, the cleaning component 150 can be used to wash away the surface impurities on the potato surface, and the surface impurities will flow down from the sieve holes 121 along with the cleaning liquid, so that the peeled potatoes can be kept in a relatively clean state.

[0114] Moreover, in this embodiment, the pretreatment unit 100 further includes an ultrasonic oscillation component 160, which has a transducer 161 disposed at the bottom of the main chamber 111. The potatoes on the support plate 120 are immersed in the blanching liquid, and the transducer 161 vibrates to detach the skin adhered to the surface of the potatoes.

[0115] In fact, when ultrasound propagates in liquid, acoustic cavitation occurs due to nonlinear effects. Acoustic cavitation refers to tiny bubbles that form, grow, and quickly close in liquid. These bubbles are formed in the negative pressure area where ultrasound propagates longitudinally, and quickly grow and close in the positive pressure area. When the bubbles close, shock waves are generated, and thousands of atmospheric pressures are generated around them, and even temperatures of hundreds of degrees can be reached. This high-pressure and high-temperature shock wave can destroy the adsorption of the epidermis and the potato endoplasm, causing the epidermis to disperse, emulsify, and peel off the potato endoplasm.

[0116] The positions of multiple interfaces of the pre-processing unit 100 are described below.

[0117] In the pre-treatment unit 100, there are at least three kinds of media flowing, such as Figure 1 As shown, first, potatoes are processed objects. Potatoes enter the main chamber 111 from the feed port 101, and the processed potatoes are discharged from the discharge port 102. The feed port 101 and the discharge port 102 are arranged on opposite sides of the first unit shell 110. Taking the feed port 101 as an example, at the corresponding position of the feed port 101, the first unit shell 110 and the outer wall of the main chamber 111 are provided with hatches that slide in the vertical direction. When the hatch is opened, the conveyor belt 300 can deliver the potatoes to the support plate 120 in the main chamber 111. When the hatch is closed, the auxiliary chamber 112 and the main chamber 111 in the first unit shell 110 respectively constitute closed chambers for the peeling process. The structure of the discharge port 102 is similar to that of the feed port 101, and will not be repeated here. It should be noted that the potatoes on the support plate 120 are discharged into the main chamber and can be pushed from the main chamber 111 to the conveyor belt 300 by providing a push plate or manpower, which is not specifically limited in this embodiment.

[0118] like Figure 3 As shown, the second is the steam used for peeling, which enters the main chamber 111 from the steam inlet 114, and the steam that completes the peeling is discharged into the auxiliary chamber 112 from the steam vent 115, and finally discharged from the steam exhaust port 116; the third is the blanching liquid used for blanching, which enters the main chamber 111 from the liquid inlet 117, and the blanching liquid that completes the blanching is discharged from the liquid discharge port 118.

[0119] Alternatively, if Figure 2 As shown, in one embodiment, the interface for circulating steam and blanching liquid is located on a pair of side walls in the width direction ( Figure 2 The openings for circulating potatoes are located on a pair of side walls in the length direction ( Figure 2 side wall in the anterior-posterior direction).

[0120] Optionally, in one embodiment, Figure 3As shown, the steam inlet 114 and the liquid inlet 117 are opened on the outer wall of one side of the main chamber 111 and are aligned in the vertical direction. The external steam pipeline passes through the insulating outer wall 103 and is connected to the steam inlet 114 , and the external liquid pipeline passes through the insulating outer wall 103 and is connected to the liquid inlet 117 .

[0121] The steam vent 115 and the liquid discharge port 118 are provided on the outer wall of the main chamber 111 opposite to the outer wall on one side and are aligned in the vertical direction. The external sewage pipeline passes through the insulation outer wall 103 and is connected to the liquid discharge port 118 .

[0122] The steam exhaust port 116 is provided on the heat-insulating outer wall 103 , is located on the same side as the position where the external sewage pipeline penetrates the heat-insulating outer wall 103 , and is communicated with the external waste steam pipeline.

[0123] Moreover, in the vertical direction, the steam inlet 114 is located at a higher position than the steam vent 115, the steam vent 115 is located at a higher position than the steam exhaust port 116, and the liquid inlet 117 is located at a higher position than the liquid exhaust port 118; wherein, the steam inlet 114 is vertically opened at the upper part of the outer wall of one side of the main chamber 111, the steam vent 115 is vertically opened at the upper middle part of the outer wall of the other side of the main chamber 111, and the steam exhaust port 116 is vertically opened at the insulating outer wall 103 close to the bottom wall of the first unit shell 110; and, the liquid inlet 117 is vertically opened at the lower middle part of the outer wall of one side of the main chamber 111, and the liquid exhaust port 118 is vertically opened at the outer wall of the other side of the main chamber 111 close to the bottom wall of the main chamber 111.

[0124] Since the steam inlet 114 is located at a higher position than the steam vent 115, and the steam vent 115 is located at a higher position than the steam exhaust port 116, it is possible to ensure that the steam in the main chamber 111 is discharged from the steam inlet 114, and fully discharged from the steam vent 115 into the auxiliary chamber 112 after the peeling process, and the waste steam in the auxiliary chamber 112 can be discharged from the steam exhaust port 116, so that the flow of steam is smooth. And since the position of the liquid inlet 117 is higher than the position of the liquid exhaust port 118, it is possible to ensure that the blanching liquid is discharged from the liquid inlet 117 into the main chamber 111, and fully discharged from the liquid exhaust port 118 after the blanching process, so that the flow of the blanching liquid is smooth.

[0125] Furthermore, in order to better adjust the pressure in the main chamber 111 , the steam port is provided with a pressure regulating valve 170 , which has a steam inlet port 171 toward the main chamber 111 and a steam outlet port 172 inclined relative to the horizontal direction toward the upper side of the auxiliary chamber 112 .

[0126] The steam in the main chamber 111 can enter the pressure regulating valve 170 from the steam inlet port 171 and be discharged from the steam release port 172 toward the upper side of the auxiliary chamber 112. The pressure regulating valve 170 ensures that the pressure in the main chamber 111 is maintained at a predetermined pressure during the peeling process, so as to better achieve the purpose of peeling the potatoes.

[0127] Furthermore, in this embodiment, the potato processing process is more accurately controlled by setting a temperature sensor and a pressure sensor inside the main chamber 111, wherein in the peeling process, the temperature sensor can collect whether the real-time temperature in the main chamber 111 reaches the first preset temperature, and the pressure sensor can collect whether the real-time pressure in the main chamber 111 reaches the predetermined pressure; in the blanching process, the temperature sensor can collect whether the temperature of the blanching liquid in the main chamber 111 reaches the second preset temperature, ensuring that peeling and blanching can be performed under predetermined working conditions. It should be noted that the temperature sensor should be set below the liquid level of the blanching liquid to ensure that the temperature sensor can collect the temperature of the blanching liquid during the blanching process.

[0128] It should be noted that, regarding the specific models and specifications of the temperature sensor and the pressure sensor, those skilled in the art may design them according to actual conditions and specific requirements, and this embodiment does not specifically limit this.

[0129] The baking processing unit 200 of the potato preprocessing system 10 is described in detail below.

[0130] The baking unit 200 is mainly used for drying potatoes. In one embodiment, the baking unit 200 includes a second unit housing 210, a baking chamber 211 is provided in the second unit housing 210, and at least one hot air blower 212 is provided in the baking chamber 211. The number of the hot air blowers 212 can be one, two, three or other numbers. The hot air blower 212 is provided at the top of the baking chamber 211 and can blow air toward the bottom of the baking chamber 211 (where the potatoes are placed).

[0131] Optionally, in one embodiment, a water collecting tank 213 is provided at the bottom of the baking chamber 211, and a water pipe is connected to the water collecting tank 213, and the water pipe is connected to an external water pumping device.

[0132] During the baking process, moisture in the potatoes is collected in the water collection tank 213 at the bottom of the baking chamber 211 and is pumped out by external pumping equipment, so that the moisture can be quickly discharged.

[0133] The specific structure of the baking unit is not limited to the structure in the above embodiment. In another replaceable embodiment, a microwave generator is arranged in the baking chamber 211. The microwave generator emits microwaves so that the potatoes directly absorb microwave energy and are heated immediately. The heating speed is much higher than that of the hot air blower 212. It has the advantages of fast heating speed, high efficiency, short drying time and better product taste.

[0134] Of course, a heat pump dryer can also be provided in the baking chamber 211. The heat pump dryer is heated by compressed air, and the temperature and humidity in the dryer are adjustable. The refrigeration cycle of the heat pump system is used to absorb heat in the environment, and then transfer it to the drying chamber, thereby achieving the drying of potatoes.

[0135] It should be noted that, regarding the specific structure of the baking processing unit 200 , those skilled in the art may design it according to actual conditions and specific requirements, and this embodiment does not make any specific limitation to this.

[0136] In summary, the present invention provides a potato pretreatment system 10, which will be described below in conjunction with the production process.

[0137] When the potato pretreatment system 10 is pretreatment of potatoes, the feed port 101 on the first unit housing 110 is opened, and the conveyor belt 300 transports the potatoes to be treated into the main chamber 111, and then the feed port 101 is closed, and the main chamber 111 and the auxiliary chamber 112 form a closed chamber.

[0138] The external steam pipeline introduces steam at a first preset temperature (e.g., 180 degrees Celsius) into the main chamber 111 through the steam inlet 114 until the pressure in the main chamber 111 reaches a predetermined pressure (e.g., 2.2 MPa), and then stops introducing steam into the main chamber 111, so that the potatoes are exposed to the high temperature and high pressure environment for approximately thirty seconds, completing the peeling process.

[0139] Of course, in order to better control the peeling process, a temperature sensor and a pressure sensor are set in the main chamber 111. The temperature sensor can detect whether the position of the steam is at a first preset temperature, and the pressure sensor can detect whether the preset pressure is reached in the main chamber 111.

[0140] Furthermore, the pressure regulating valve 170 disposed at the steam vent 115 can regulate the pressure in the main chamber 111 . If the pressure in the main chamber 111 is higher than a predetermined pressure, the pressure regulating valve 170 can release steam to the auxiliary chamber 112 to reduce the pressure in the main chamber 111 .

[0141] After peeling is completed, the pressure regulating valve 170 is opened. Since the pressure in the main chamber 111 is greater than the pressure in the auxiliary chamber 112 , the steam in the main chamber 111 is discharged into the auxiliary chamber 112 under the action of the pressure difference.

[0142] Then, the external liquid pipeline introduces the blanching liquid into the main chamber 111 through the liquid inlet 117 , and the waste steam in the auxiliary chamber 112 can heat the blanching liquid in the main chamber 111 through the heat transfer wall 104 .

[0143] Furthermore, the plurality of heat transfer fins 105 disposed at the bottom of the main chamber 111 can improve the heat exchange efficiency between the exhaust gas in the auxiliary chamber 112 and the bleaching liquid in the main chamber 111. Furthermore, the auxiliary heating component 140 disposed at the bottom of the main chamber 111 can perform auxiliary heating on the bleaching liquid, so that the temperature of the bleaching liquid is heated to a second preset temperature (e.g., 100 degrees Celsius).

[0144] Furthermore, when the temperature of the blanching liquid does not reach the second preset temperature, the support plate 120 for stacking potatoes in the main chamber 111 can be lifted to above the blanching liquid by the lifting assembly 122 .

[0145] At this time, the multiple sliding rods 152 arranged on the top of the main chamber 111 can slide along the slide groove, and the linkage nozzle 151 moves to spray cleaning liquid on the potatoes on the support plate 120. The impurities on the surface will flow down from the sieve holes 121 with the cleaning liquid, so that the peeled potatoes can be maintained in a relatively clean state.

[0146] When the temperature sensor detects that the blanching liquid in the main chamber 111 reaches the second preset temperature, the support plate 120 descends vertically to below the liquid surface of the blanching liquid until all potatoes stacked on the support plate 120 are immersed in the blanching liquid for about three minutes to complete the blanching of the potatoes.

[0147] Furthermore, when the potatoes are blanched, the transducer 161 disposed at the bottom of the main chamber 111 of the ultrasonic oscillation component 160 vibrates to separate the skin adhered to the surface of the potatoes, thereby improving the cleanliness of the potato surface.

[0148] After the blanching process is completed, the blanching liquid is discharged from the main chamber 111 through the drain port 118, the discharge port 102 on the first unit shell 110 is opened, and the conveyor belt 300 transports the potatoes to be processed to the baking chamber 211 of the baking processing unit 200. The hot air blower 212 in the baking chamber 211 forms a hot air flow inside the baking chamber 211 to dry the potatoes. The moisture in the potatoes will be collected in the water collection tank 213 and pumped out by the external pumping equipment, completing the peeling, blanching and drying processes of the potatoes.

[0149] It should be noted that, in addition to the implementation methods of the present invention described in the above-mentioned specific embodiments, those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. Although the description of the present invention is introduced in conjunction with the preferred embodiment, this does not mean that the features of this invention are limited to this implementation method. On the contrary, the purpose of introducing the invention in conjunction with the implementation method is to cover other options or modifications that may be extended based on the claims of the present invention. In order to provide a deep understanding of the present invention, the above description contains many specific details, and the present invention can also be implemented without using these details. In addition, in order to avoid confusion or blurring the focus of the present invention, some specific details will be omitted in the description. It should be noted that the embodiments of the present invention and the features in the embodiments can be combined with each other without conflict.

[0150] It should be noted that in this specification, similar reference numerals and letters denote similar items in the following drawings, and therefore, once an item is defined in one drawing, it does not need to be further defined and explained in the subsequent drawings.

[0151] In the description of this embodiment, it should be noted that the terms "upper", "lower", "inner", "bottom", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, or are the orientations or positional relationships in which the inventive product is usually placed when used. They are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0152] The terms “first”, “second”, etc. are only used for distinguishing descriptions and should not be understood as indicating or implying relative importance.

[0153] In the description of this embodiment, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in this embodiment can be understood according to specific circumstances.

[0154] Although the present invention has been illustrated and described with reference to certain preferred embodiments of the present invention, it should be understood by those skilled in the art that the above is a further detailed description of the present invention in conjunction with specific embodiments, and it cannot be determined that the specific implementation of the present invention is limited to these descriptions. Those skilled in the art may make various changes in form and details, including making several simple deductions or substitutions, without departing from the spirit and scope of the present invention.

Claims

1. A potato pretreatment system, characterized in that: The method comprises a pre-processing unit and a baking unit which are sequentially arranged along a potato processing path, and a conveyor belt which sequentially passes through the pre-processing unit and the baking unit and transports potatoes; in The pretreatment unit includes a first unit shell, and a main chamber and an auxiliary chamber in the first unit shell, a heat exchange portion is provided between the main chamber and the auxiliary chamber, and the main chamber and the auxiliary chamber exchange heat through the heat exchange portion; The side wall of the main chamber is formed with a steam inlet connected to an external steam pipeline for external steam to enter the main chamber, a liquid inlet connected to an external liquid pipeline for bleaching liquid to enter the main chamber from the outside, and a liquid discharge port connected to an external sewage pipeline for discharging the used bleaching liquid from the main chamber; and The side wall of the main chamber is also formed with a steam venting port communicating with the auxiliary chamber and used to flow the steam in the main chamber into the auxiliary chamber, and the side wall of the auxiliary chamber is also formed with a steam exhaust port communicating with an external exhaust steam pipeline and used to exhaust the exhaust steam in the auxiliary chamber; The baking processing unit comprises a second unit shell, a baking chamber is arranged in the second unit shell, and at least one hot air blower is arranged in the baking chamber; wherein the potatoes are processed by the following steps: The potatoes are transported to the main chamber of the pretreatment unit by the conveyor belt, the steam inlet is opened, the steam vent, the liquid inlet and the liquid outlet are closed, the steam at a first preset temperature is filled into the main chamber through the steam inlet until the pressure in the main chamber reaches a predetermined pressure, and the potatoes are peeled in the main chamber; After the peeling process is completed, the steam vent is opened, the steam inlet is closed, and the liquid inlet and the liquid discharge port are kept closed, so that the steam in the main chamber is discharged from the main chamber into the auxiliary chamber; The liquid inlet is opened, the steam inlet and the liquid discharge port are kept closed, and a blanching liquid is injected into the main chamber through the liquid inlet, and after the blanching liquid in the main chamber is heated to a second preset temperature, the peeled potatoes are immersed in the blanching liquid to perform a blanching process; After the blanching process is completed, the steam exhaust port and the liquid exhaust port are opened, the steam release port is closed and the liquid inlet is kept closed, the steam in the auxiliary chamber is discharged through the steam exhaust port, and the blanching liquid in the main chamber is discharged through the liquid exhaust port; further The potatoes are transported to the baking chamber of the baking processing unit via the conveyor belt, and the at least one hot air blower forms a hot air flow inside the baking chamber to dry the potatoes.

2. The potato pretreatment system according to claim 1, characterized in that: in, The first unit shell of the pretreatment unit is provided with a feed inlet and a discharge outlet on opposite sides thereof, and the outer wall of the first unit shell is provided as a heat-insulating outer wall; in The main chamber is a closed chamber arranged inside the first unit shell, and the space between the outer wall of the main chamber and the inner wall of the first unit shell forms the auxiliary chamber, and the outer wall of the main chamber and the inner wall of the auxiliary chamber are shared and formed as a heat transfer wall, and the heat transfer wall constitutes the heat exchange part between the main chamber and the auxiliary chamber.

3. The potato pretreatment system according to claim 2, characterized in that: The bottom of the main chamber is provided with an auxiliary heat exchange part, and the auxiliary heat exchange part includes a plurality of heat transfer fins arranged on the inner side of the bottom wall of the main chamber; wherein, The plurality of heat transfer fins are arranged side by side with intervals from each other in a horizontal direction, one end of the heat transfer fins is fixed to the inner side of the bottom wall of the main chamber, and the other end of the heat transfer fins is inclinedly extended toward the interior of the main chamber.

4. The potato pretreatment system according to claim 2, characterized in that: in The steam inlet and the liquid inlet are opened on one side outer wall of the main chamber and are aligned in the vertical direction, the external steam pipeline passes through the insulation outer wall and is connected to the steam inlet, and the external liquid pipeline passes through the insulation outer wall and is connected to the liquid inlet; The steam vent and the liquid discharge port are provided on the other side outer wall of the main chamber opposite to the one side outer wall and are aligned in the vertical direction, and the external sewage pipeline passes through the insulation outer wall and is connected to the liquid discharge port; The exhaust port is opened on the heat-insulating outer wall, is on the same side as the position where the external sewage pipe passes through the heat-insulating outer wall, and is connected to the external exhaust steam pipe; and In the vertical direction, the steam inlet is located at a higher position than the steam vent, the steam vent is located at a higher position than the steam exhaust, and the liquid inlet is located at a higher position than the liquid exhaust; wherein, the steam inlet is vertically opened at an upper portion of an outer wall on one side of the main chamber, the steam vent is vertically opened at an upper position in the middle of an outer wall on the other side of the main chamber, and the steam exhaust is vertically opened at a position of the thermal insulation outer wall close to the bottom wall of the first unit shell; and, the liquid inlet is vertically opened at a lower portion in the middle of an outer wall on one side of the main chamber, and the liquid exhaust is vertically opened at a position of the outer wall on the other side of the main chamber close to the bottom wall of the main chamber.

5. The potato pretreatment system according to claim 4, characterized in that: The steam vent is provided with a pressure regulating valve, which has a steam inlet port facing the main chamber and a steam vent port inclined relative to the horizontal direction toward the upper side of the auxiliary chamber; The steam in the main chamber can enter the pressure regulating valve from the steam inlet port and be discharged toward the upper side of the auxiliary chamber from the steam release port.

6. A potato pretreatment system according to any one of claims 1 to 5, characterized in that: The main chamber is also provided with a support plate extending in the horizontal direction and a lifting assembly that links the support plate to move in the vertical direction, the support plate has a plurality of sieve holes arranged at intervals, and the potatoes from the conveyor belt enter the main chamber and are stacked on the support plate; in Before the blanching process, when the temperature of the blanching liquid is lower than the second preset temperature, the support plate is higher in the vertical direction than the liquid level of the blanching liquid until the temperature of the blanching liquid is equal to or greater than the second preset temperature, and the support plate is vertically lowered to below the liquid level of the blanching liquid until the potatoes stacked on the support plate are all immersed in the blanching liquid.

7. The potato pretreatment system according to claim 6, characterized in that: The lifting assembly includes a screw rod extending in a vertical direction, both ends of the screw rod are rotatably mounted in the main chamber, and any one end of the screw rod is drivingly connected to a drive motor, and the drive motor drives the screw rod to rotate axially; and A threaded hole adapted to and connected to the screw rod is arranged at the center of the support plate.

8. The potato pretreatment system according to any one of claims 1 to 5, characterized in that: A cleaning component is also provided on the top of the main chamber; The cleaning assembly comprises a plurality of nozzles arranged at intervals and opening toward the main chamber, the top of the main chamber has a plurality of slide grooves arranged at intervals, and the plurality of slide grooves are respectively provided with sliding rods corresponding to the plurality of nozzles one by one; and The plurality of spray heads are respectively arranged at the free ends of the corresponding sliding rods, and the sliding rods can slide along the sliding grooves, so as to link with the spray heads to move and spray cleaning liquid on the potatoes on the supporting plate.

9. A potato pretreatment system according to any one of claims 1 to 5, characterized in that: The pre-processing unit further comprises an auxiliary processing component, wherein the auxiliary processing component comprises at least one of an ultrasonic oscillation component and an auxiliary heating component; The ultrasonic vibration component has a transducer disposed at the bottom of the main chamber, the potatoes on the support plate are immersed in the blanching liquid, and the transducer vibrates to separate the skin adhered to the surface of the potatoes; The auxiliary heating component is disposed at the bottom of the main chamber, and generates heat to auxiliary heat the blanching liquid injected into the main chamber.

10. The potato pretreatment system according to any one of claims 1 to 5, characterized in that: A water collecting tank is arranged at the bottom of the baking chamber, and a water pipe is connected to the water collecting tank, and the water pipe is connected to an external water pumping device.

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