Infrared resonance baking device adaptive to plant life body

Abstract

The invention provides an infrared resonance baking device adaptive to plant life bodies. The baking device comprises a baking chamber, a heating unit, a sensing unit and a control unit, the baking chamber is used for accommodating baked plant life body materials; the heating unit generates adaptive infrared rays with the wavelength range of 1-20 microns after being electrified; the sensing unit is used for monitoring temperature, humidity and wind speed environmental parameters in real time; and the control unit is configured to call preset baking programs matched with different plant materials according to the real-time environment parameters, and dynamically regulate and control the heating unit and the environment system so as to accurately execute a baking process adaptive to the biological characteristics of the materials. The baking device can generate selective resonance with natural vibration frequency of moisture, protein, polysaccharide and other biomolecules in plant life body materials to drive moisture to synergistically migrate from inside to outside so as to carry out mild and uniform bulk phase dehydration, and internal effective components containing aroma components and saccharides are locked, so that the dry matter output rate is increased.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of plant baking technology, and in particular to an infrared resonance baking device adapted to plant life. BACKGROUND

[0002] The curing barn is an indispensable basic equipment in the production of flue-cured tobacco. After the tobacco leaves are cured in the curing barn, they will show the unique color, aroma, taste and type of flue-cured tobacco, becoming high-quality raw materials meeting the needs of the cigarette industry.

[0003] The traditional heating system of the curing barn is generally placed in a separate furnace on one side of the curing barn. The system heats the heat dissipation fins in the furnace by burning coal or electric heating to form a high-temperature heat source. When the circulating air flows through the heat dissipation fins, the temperature of the circulating air is instantaneously raised. Then the high-temperature air heats the curing barn as it flows through the curing barn. After that, the temperature gradually decreases to continue the next cycle of heating. Not only is the energy consumption high, but also because the fan is set in the furnace, the wind speed and temperature difference between the front and rear shelves in the curing barn are large, resulting in uneven heating temperature, which easily leads to overcooking on the outside and undercooking on the inside of the plant, loss of nutrients, and low dry matter yield after baking. SUMMARY

[0004] The present application provides an infrared resonance baking device adapted to plant life to solve one or more technical problems encountered in the prior art.

[0005] In a first aspect, the present application provides an infrared resonance baking device adapted to plant life, comprising a baking chamber, a heating unit, a sensing unit and a control unit. The baking chamber is a physically closed space with heat insulation performance for accommodating the plant life material to be baked. The heating unit is a component that generates infrared heat radiation after being powered on, and the infrared heat radiation generated by the heating unit is adaptive infrared with a wavelength range of 1-20 microns. The adaptive infrared is used to selectively resonate with the inherent vibration frequency of water, protein, polysaccharide and other biological molecules in the plant life material, and efficiently converts into molecular vibration energy, so as to increase the internal water activity of the material and reduce the migration resistance, to drive the water to migrate from the inside to the outside and perform mild and uniform bulk dehydration, and lock the internal effective components containing aroma components and sugars, to increase the dry matter yield. The sensing unit is a sensor group arranged in the baking chamber for real-time monitoring of temperature, humidity and wind speed environmental parameters, and is in communication connection with the control unit. The control unit is a controller with an intelligent algorithm built-in, which is configured to call a preset baking program matched with different plant materials according to the real-time environmental parameters uploaded by the sensing unit, to dynamically regulate and control the heating unit and the environmental system, so as to accurately execute the baking process adapted to the biological characteristics of the material.

[0006] In a preferred embodiment, the baking device further comprises a circulating fan, and the control unit controls the start-stop and wind speed of the circulating fan according to the temperature uniformity requirement to promote the circulation of the hot and humid air in the baking chamber.

[0007] In a preferred embodiment, the baking chamber is provided with a transparent observation window and at least one sealing door for observing the baking state and loading and unloading materials.

[0008] In a preferred embodiment, the baking chamber is further provided with an air inlet and an air outlet in communication with the control unit, and the control unit intelligently controls the opening and closing of the air inlet and air outlet according to the humidity information monitored by the sensing unit to accurately dehumidify.

[0009] In a preferred embodiment, the heating unit comprises at least one group of independently temperature-controllable infrared radiation assemblies arranged on the inner wall of the baking chamber, and the control unit adjusts the power of each radiation assembly to realize uniform and accurate control of the three-dimensional thermal field in the baking chamber.

[0010] In a preferred embodiment, the sensing unit comprises at least a temperature sensor, a humidity sensor, and a wind speed sensor.

[0011] In a preferred embodiment, the control unit compares the sensing data with the built-in baking process model to dynamically adjust the power of the heating unit, the operating state of the circulating fan, and the opening degree of the air inlet and air outlet in real time to maintain the optimal baking environment.

[0012] In a preferred embodiment, the infrared radiation band of the heating unit is 8-14 microns to match the main absorption peak of water molecules in the plant body for resonance.

[0013] In a preferred embodiment, the heating unit and the control unit are adaptively connected for precise regulation and control, and the working temperature uniformity error of the effective baking area in the baking chamber is within ±3°C.

[0014] In a preferred embodiment, the electric heating conversion layer of the heating unit is a heating film made of at least one of metal oxide semiconductor material, graphene, carbon nanotube, metal alloy, and conductive polymer, or a heating panel based on at least one of metal oxide semiconductor material, graphene, carbon nanotube, metal alloy, or conductive polymer.

[0015] The above technical solution has the following advantages or beneficial effects: the baking device can selectively resonate with the inherent vibration frequency of water, protein, polysaccharide and other biomolecules in the plant life material, drive the water to migrate from inside to outside, and uniformly dehydrate the body phase, lock the internal effective components containing aroma components and sugars, and increase the dry matter output rate.

[0016] The above summary is intended to illustrate the present description and is not intended to limit in any way. In addition to the illustrative aspects, embodiments and features described above, further aspects, embodiments and features will be readily apparent to those skilled in the art by reference to the drawings and the following detailed description. BRIEF DESCRIPTION OF DRAWINGS

[0017] In the drawings, like reference numerals refer to same or similar functionalities throughout the several views. The drawings are not necessarily to scale. It is to be understood that these drawings only depict certain embodiments in accordance with the disclosure and should not be considered limiting the scope of the disclosure. DETAILED DESCRIPTION

[0018] Figure 1 The overall structure connection diagram of the infrared resonance baking device adapted to the plant life body for the present embodiment.

[0019] In the following, only certain exemplary embodiments are described simply. As those skilled in the art can recognize, the described embodiments can be modified in various different ways without departing from the spirit or scope of the present disclosure. Therefore, the drawings and the description are considered to be exemplary in nature rather than limiting.

[0020] The present embodiment provides an infrared resonance baking device adapted to the plant life body, referring to Figure 1 As shown, the baking device includes a baking chamber 100, a heating unit 200, a sensing unit 300 and a control unit 400.

[0021] The baking chamber 100 is a physically closed space with heat insulation performance, used for accommodating the plant life material to be baked.

[0022] The heating unit 200 is a component that generates infrared heat radiation after being powered on, and the infrared heat radiation generated by the heating unit 200 is adaptive infrared light with a wavelength range of 1-20 microns; the adaptive infrared light is used to selectively resonate with the inherent vibration frequency of water, proteins, polysaccharides and other biological molecules in plant life materials, and efficiently convert into molecular vibration energy, so as to increase the internal water activity of the materials and reduce the migration resistance, so as to drive the water to migrate from the inside to the outside and perform mild and uniform bulk dehydration, and lock the internal effective components containing aroma components and sugars, so as to increase the dry matter output rate. The sensing unit 300 is a sensor group arranged in the baking chamber 100, which is used to monitor the temperature, humidity and wind speed environmental parameters in real time, and is in communication connection with the control unit 400.

[0023] The control unit 400 is a controller with an intelligent algorithm built-in, which is configured to call a preset baking program matched with different plant materials according to the real-time environmental parameters uploaded by the sensing unit, and dynamically regulate the heating unit and the environmental system, so as to accurately perform a baking process adapted to the biological characteristics of the material.

[0024] The baking device of the embodiment can selectively resonate with the inherent vibration frequency of water, proteins, polysaccharides and other biological molecules in plant life materials to drive the water to migrate from the inside to the outside and perform mild and uniform bulk dehydration, lock the internal effective components containing aroma components and sugars, and increase the dry matter output rate.

[0025] In a specific embodiment, the baking device further comprises a circulating fan, and the control unit can control the start and stop of the circulating fan and the wind speed according to the temperature uniformity requirement, so as to promote the circulation of hot and humid air in the baking chamber.

[0026] In a specific embodiment, the baking chamber 100 is provided with a transparent observation window and at least one sealing door for observing the baking state and loading and unloading materials.

[0027] In a specific embodiment, the baking chamber 100 is further provided with an air inlet and an air outlet in communication connection with the control unit 400, and the control unit 400 intelligently controls the opening and closing of the air inlet and the air outlet according to the humidity information monitored by the sensing unit 300 to accurately dehumidify.

[0028] In a specific embodiment, the heating unit 200 comprises at least one group of independently temperature-controllable infrared radiation components arranged on the inner wall of the baking chamber 100, and the control unit 400 realizes uniform and accurate control of the three-dimensional thermal field in the baking chamber by adjusting the electric power of each radiation component.

[0029] In a specific embodiment, the sensing unit 300 at least comprises a temperature sensor, a humidity sensor and a wind speed sensor.

[0030] In one embodiment, the control unit 400 adjusts the power of the heating unit, the operation state of the circulating fan, and the opening of the air inlet and air outlet in real time and dynamically by comparing the sensing data with the built-in roasting process model to maintain the optimal roasting environment.

[0031] In one embodiment, the infrared radiation band of the heating unit 200 is 8-14 microns to match the main absorption peak of water molecules in the plant body for resonance.

[0032] In one embodiment, the heating unit 200 and the control unit 400 are adaptively connected for precise regulation, and the working temperature uniformity error of the effective roasting area in the roasting chamber 100 is within ±3℃.

[0033] In one embodiment, the electric heating conversion layer of the heating unit 200 is a heating film made of at least one of metal oxide semiconductor material, graphene, carbon nanotube, metal alloy, and conductive polymer or a heating panel based on at least one of metal oxide semiconductor material, graphene, carbon nanotube, metal alloy, or conductive polymer.

[0034] In the description of the present specification, the description of the terms "one embodiment", "some embodiments", "an example", "a specific example", or "some examples" means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. Moreover, the specific features, structures, materials, or characteristics described can be combined in any appropriate manner in any one or more embodiments or examples. In addition, different embodiments or examples described in the present specification and the features of different embodiments or examples can be combined and combined by those skilled in the art without contradiction.

[0035] In addition, the terms "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined with "first", "second" can explicitly or implicitly include at least one of the features. In the description of the present application, the meaning of "a plurality of" is two or more, unless otherwise specifically limited.

[0036] The above is only a specific embodiment of the present application, but the protection scope of the present application is not limited thereto, and any skilled person in the art can easily think of various changes or replacements within the technical range disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. An infrared resonant baking device adapted for plant life, characterized in that, Includes a baking chamber, heating unit, sensing unit, and control unit; The baking chamber is a physically enclosed space with heat insulation properties, used to contain the plant living material to be baked; The heating unit is a component that generates infrared thermal radiation after being powered on, and the infrared thermal radiation generated by the heating unit is adaptive infrared radiation with a wavelength range of 1~20 micrometers; the adaptive infrared radiation is used to selectively resonate with the inherent vibrational frequencies of water, protein, polysaccharide and other biomolecules in plant life materials, and efficiently convert them into molecular vibrational energy, so as to increase the water activity inside the material and reduce the migration resistance, so as to drive water to migrate from the inside to the outside in a gentle and uniform bulk phase dehydration, lock in the internal effective components including aroma components and sugars, and increase the dry matter yield. The sensing unit is a sensor group installed in the baking chamber for real-time monitoring of environmental parameters such as temperature, humidity and wind speed, and is communicatively connected to the control unit. The control unit is a controller with built-in intelligent algorithms. It is configured to call preset baking programs that match different plant materials based on real-time environmental parameters uploaded by the sensing unit, and dynamically adjust the heating unit and environmental system to accurately execute a baking process adapted to the biological characteristics of the material.

2. The baking apparatus according to claim 1, characterized in that, It also includes a circulating fan, whose start / stop and fan speed can be controlled by the control unit according to the temperature uniformity requirements to promote the circulation of hot and humid air in the baking room.

3. The baking apparatus according to claim 1, characterized in that, The baking chamber is equipped with a transparent observation window and at least one sealed door for observing the baking status and loading / unloading materials.

4. The baking apparatus according to claim 1, characterized in that, The baking chamber is also equipped with an air inlet and an exhaust outlet that are communicatively connected to the control unit. The control unit intelligently controls the opening and closing of the air inlet and exhaust outlet based on the humidity information monitored by the sensing unit to perform precise dehumidification.

5. The baking apparatus according to claim 1, characterized in that, The heating unit includes at least one set of independently temperature-controlled infrared radiation components, which are disposed on the inner wall of the baking chamber. The control unit achieves uniform and precise control of the three-dimensional thermal field inside the baking chamber by adjusting the electrical power of each radiation component.

6. The baking apparatus according to claim 1, characterized in that, The sensing unit includes at least a temperature sensor, a humidity sensor, and a wind speed sensor.

7. The baking apparatus according to claim 1, 2 or 4, characterized in that, The control unit compares the perceived data with the built-in baking process model to adjust the power of the heating unit, the operating status of the circulating fan, and the opening of the air inlet and outlet in real time and dynamically, so as to maintain the optimal baking environment.

8. The baking apparatus according to claim 1, characterized in that, The infrared radiation emitted by the heating unit is in the 8-14 micrometer band to resonate with the main absorption peak of water molecules in the plant.

9. The baking apparatus according to claim 1, characterized in that, The heating unit is adapted to the control unit for precise control, and the temperature uniformity error of the effective baking area in the baking chamber is within ±3℃.

10. The baking apparatus according to claim 1, characterized in that, The electrothermal conversion layer of the heating unit is a heating film made of at least one of the following materials: metal oxide semiconductor, graphene, carbon nanotube, metal alloy, and conductive polymer, or a heating planar plate made of at least one of the following materials: metal oxide semiconductor, graphene, carbon nanotube, metal alloy, or conductive polymer.

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