A Luo Han Guo drying device

Abstract

This invention discloses a monk fruit drying device, comprising: a first conveyor; a pre-cutting mechanism for cutting harvested monk fruit, resulting in multiple cuts on the fruit, and mounted on top of the first conveyor; a pre-drying component connected to the first conveyor; a second conveyor connected to the pre-drying component; a low-temperature drying mechanism connected to the second conveyor; a guide component connected to the low-temperature drying mechanism; and a packaging mechanism, comprising a heat-sealing machine and a fruit holder. Multiple fruit boxes are mounted on the fruit holder and are movably positioned at the bottom of the guide component, with a distance from the bottom of the guide component less than the diameter of a harvestable monk fruit. After receiving the monk fruit unloaded from the guide component, the fruit is then movably placed in the heat-sealing machine, which vacuum-seales the monk fruit into the fruit boxes. This invention features the ability to pre-cut the monk fruit, resulting in cuts on the surface, which can be relatively enlarged after drying, facilitating the breaking of the monk fruit.

Description

Technical Field

[0001] This invention relates to a drying device for monk fruit. Background Technology

[0002] Monk fruit (Siraitia grosvenorii (Swingle) C. Jeffrey ex Lu et ZYZhang) is a climbing herbaceous plant belonging to the genus Siraitia in the family Cucurbitaceae. The fruit is spherical or oblong, containing abundant dietary fiber and glycosides, which help lower blood sugar; the flesh is sweet, has a unique flavor, is highly nutritious, and has a pleasant aroma.

[0003] Monk fruit is harvested from September to November each year. To extend its shelf life, traditional processing methods typically involve high-temperature drying. However, processing large quantities of monk fruit at high temperatures can cause the shell and flesh to develop a caramelized flavor, resulting in a poor taste. Furthermore, after drying, the shell hardens, making it difficult to break open. Therefore, there is an urgent need for a monk fruit drying device to address the shortcomings of existing technology. Summary of the Invention

[0004] The purpose of this invention is to provide a monk fruit drying device to address the shortcomings of existing technologies.

[0005] In order to achieve the above-mentioned objectives of the present invention, the following technical solution is adopted:

[0006] A monk fruit drying device includes a first conveyor; a pre-cutting mechanism for cutting harvested monk fruits, resulting in multiple cuts on the fruit, and installed on the top of the first conveyor; a pre-drying component connected to the first conveyor; a second conveyor connected to the pre-drying component; a low-temperature drying mechanism connected to the second conveyor; a guide component connected to the low-temperature drying mechanism; and a packaging mechanism, comprising a heat sealing machine and a fruit holder. The fruit holder has multiple fruit boxes mounted on it and is movably positioned at the bottom of the guide component, with a distance from the bottom of the guide component less than the diameter of a harvestable monk fruit. After receiving monk fruits unloaded from the guide component, the fruit holder is then movably placed in the heat sealing machine, which vacuum-seales the monk fruits within the fruit boxes.

[0007] Furthermore, the monk fruit drying device of the present invention also includes a material guide with a material drop trough; a transmitter installed at one end of the material drop trough; a receiver installed on the fruit holder; a slide rail installed through the heat sealing machine; a sliding bracket slidably installed on the slide rail for supporting the movement of the fruit holder; a photoelectric sensor installed on the heat sealing machine; a second telescopic drive member connected to the sliding bracket; a second limit sensor installed near the second telescopic drive member; a spreading member installed on the material guide to prevent monk fruit from falling into the material drop trough; a vision sensor installed on the side of the heat sealing machine near the material guide member; and a control module electrically connected to the transmitter, receiver, photoelectric sensor, second telescopic drive member, second limit sensor, spreading member, and vision sensor.

[0008] Furthermore, the averaging component includes an averaging telescopic component having a telescopic rod; and an averaging plate connected to the telescopic rod.

[0009] Furthermore, the monk fruit drying device of the present invention also includes a first limit sensor; the first limit sensor is installed at both ends of the reciprocating movement interval of the spreading plate, and the first limit sensor is electrically connected to the control module.

[0010] Further, the pre-cutting mechanism includes a first clamping member; a limiting block, the limiting block being installed on the first clamping member; a second clamping member; a limiting sensor, the limiting sensor being installed on the second clamping member; and a first telescopic drive member, the first telescopic drive member being tractively connected to the first clamping member or the second clamping member (therefore the corresponding second clamping member or the first clamping member is fixed); wherein, both the first clamping member and the second clamping member are equipped with a vertical arc-shaped cutter and a horizontal arc-shaped cutter; the limiting sensor is electrically connected to the first telescopic drive member.

[0011] Furthermore, the pre-drying component includes a machine body; a roller, which is rotatably installed inside the machine body and forms a first interlayer space between the roller and the inner side of the machine body; a drive mechanism, which is connected to the roller in a transmission manner; and a hot air duct, on which multiple hot air ducts are installed, which are connected to the first interlayer space, and the hot air temperature is 250-300°C.

[0012] Furthermore, the pre-drying component of the present invention also includes a first temperature sensor, a guide plate, an alarm, and a display screen; the first temperature sensor is installed on the machine body and is used to monitor the temperature in the first interlayer space; a guide plate with a spiral direction is installed on the inner side of the roller; the display screen is installed on the machine body and is electrically connected to the first temperature sensor and the drive mechanism; the alarm is installed on the machine body and is electrically connected to the first temperature sensor.

[0013] Furthermore, the low-temperature drying mechanism includes a drying body; an inner body installed inside the drying body, forming a second interlayer space with the inner side of the drying body; a heating element installed in the second interlayer space; a drying rack installed in the inner body, with multiple fruit trays stacked vertically at intervals; a vacuum pump connected to the inner body; a dehumidifier connected to the inner body; a vacuum sensor for monitoring the vacuum level of the inner body; a second temperature sensor for monitoring the temperature of the inner body; a humidity sensor for monitoring the humidity of the inner body; and a touch display, the touch display having a control motherboard installed in the drying body, the control motherboard being electrically connected to the heating element, vacuum pump, dehumidifier, vacuum sensor, second temperature sensor, and humidity sensor.

[0014] Furthermore, the low-temperature drying mechanism of the present invention also includes an alarm and casters with brakes; the alarm is installed on the dryer body and electrically connected to the control main board; the heating element is a constant temperature electric heating element; and four casters with brakes are installed at intervals at the bottom of the drying rack.

[0015] Furthermore, the material guide includes a material guide plate, which is installed at a downward angle; and a material discharge component, which is connected to the lower end of the material guide plate and has a material discharge groove thereon.

[0016] The present invention represents a significant advancement over the prior art:

[0017] This invention produces monk fruit with a pleasant aroma, minimizes nutrient loss, and makes the fruit easier to break open during use. Specifically, a pre-cutting mechanism pre-cuts the harvested monk fruit, creating several slits that facilitate breaking the fruit open later.

[0018] Before drying, the present invention pre-dries the monk fruit. When the monk fruit is ready for picking, it has a high water content. Pre-drying can remove some of the moisture and greatly reduce the raw taste of the monk fruit, while enhancing its fragrant aroma.

[0019] This invention involves a drying process consisting of three stages: low temperature, high temperature, and cooling. The maximum temperature does not exceed 80℃. Using low-temperature drying allows the monk fruit to gradually lose moisture, preventing the loss of nutrients and reducing its medicinal value. Attached Figure Description

[0020] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the accompanying drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. In all the drawings, similar elements or parts are generally identified by similar reference numerals. In the drawings, the elements or parts are not necessarily drawn to scale.

[0021] Figure 1 This is a structural diagram of a monk fruit drying device according to the present invention;

[0022] Figure 2 This is a schematic diagram of the main structure of the connection between the guide component and the fruit holder in this invention;

[0023] Figure 3 This is a three-dimensional structural diagram of the connection between the guide component and the fruit holder in this invention;

[0024] Figure 4 This is a schematic diagram of the fruit holder and the fruit box mounted on it in this invention;

[0025] Figure 5 This is a schematic diagram of the low-temperature drying mechanism in this invention;

[0026] The serial numbers in the diagram and their corresponding component names are as follows:

[0027] 1-First conveyor, 2-Pre-cutting mechanism, 21-First clamping component, 22-Second clamping component, 23-First support, 24-Limiting block, 25-Limiting sensor, 26-Second support, 27-First telescopic drive component, 28-Vertical arc-shaped cutter, 29-Horizontal arc-shaped cutter, 3-Pre-drying component, 31-Machine body, 32-Hot air duct, 33-First interlayer space, 34-Guide plate, 35-Roller, 36-First temperature sensor, 4-Second conveyor, 5-Low temperature drying mechanism, 51-Vacuum pump, 52-Dehumidifier, 53-Humidity sensor, 54-Drying machine body, 55-Heating component, 56-Inner body, 57-Vacuum sensor 58-Drying rack, 59-Universal caster, 510-Fruit tray, 511-Alarm, 512-Touch display, 513-Second interlayer space, 514-Second temperature sensor, 6-Guide tray, 7-Discharge component, 8-Spreading component, 81-Telescopic rod, 82-Spreading telescopic component, 83-Spreading plate, 9-Fruit holder, 91-Fruit box, 10-First limit sensor, 11-Sealing body, 12-Slide rail, 13-Slide bracket, 14-Second telescopic drive component, 15-Heat sealing machine, 16-Photoelectric sensor, 17-Receiver, 18-Transmitter, 19-Second limit sensor, 20-Discharge chute, 60-Vision sensor. Detailed Implementation

[0028] To enable those skilled in the art to better understand the technical solutions in this application, the technical solutions of the present invention will be clearly and completely described below in conjunction with the accompanying drawings and embodiments. Obviously, the described embodiments are only a part of the embodiments in this application. Based on the embodiments in this application, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of this application.

[0029] Example 1:

[0030] like Figure 1-5As shown, this invention discloses a monk fruit drying device for processing monk fruit. Low-temperature drying significantly reduces nutrient loss. The structure of this invention includes a first conveyor 1, a pre-cutting mechanism 2, a pre-drying component 3, a second conveyor 4, a low-temperature drying mechanism 5, and a packaging mechanism. The pre-cutting mechanism 2 cuts the harvested monk fruit, creating multiple incisions, and is mounted on top of the first conveyor 1. The pre-drying component 3 is connected to the first conveyor 1; the second conveyor 4 is connected to the pre-drying component 3; the low-temperature drying mechanism 5 is connected to the second conveyor 4; and a guide component is connected to the low-temperature drying mechanism 5. The packaging mechanism includes a heat-sealing machine 15 and a fruit holder 9. A fruit box 91 is mounted on the fruit holder 9 and is movably positioned at the bottom of the guide component, with a distance from the bottom of the guide component less than the diameter of a harvestable monk fruit. After receiving the monk fruit unloaded from the guide component, it is movably placed in the heat-sealing machine 15, which vacuum-seales the monk fruit inside the fruit box.

[0031] One structure of the material guide: The material guide includes a material guide plate 6 and a discharge component 7. The material guide plate 6 is installed at a downward inclination; the discharge component 7 is connected to the lower end of the material guide plate 6 and has a discharge trough 20 on it. The monk fruit, after being dried at low temperature, is placed on the material guide plate 6, which guides the monk fruit to the discharge trough 20, and then it falls into the fruit box 91 on the fruit holder 9 below through the discharge trough 20.

[0032] Understandably, the gap between the bottom of the fruit holder 9 and the guide component is less than the diameter of a harvestable monk fruit. This prevents monk fruits falling from the guide component onto the fruit holder from rolling out of the fruit holder through the gap between the fruit holder and the guide component. Typically, the gap can be between 2 / 5 and 4 / 5 of the monk fruit's diameter.

[0033] Work style:

[0034] The harvested monk fruit is pre-cut by the pre-cutting mechanism 2 and then transferred to the first conveyor 1. The first conveyor 1 transports the pre-cut monk fruit to the pre-drying unit 3, where the monk fruit is pre-dried. After pre-drying, the monk fruit is unloaded to the second conveyor 4, which transports it to the low-temperature drying unit 5. During the transport process, the monk fruit is cooled down. The low-temperature drying unit 5 dries the monk fruit inside. After the set drying time is reached and the inner body 54 is cooled, the monk fruit can be unloaded from the fruit tray on the drying rack and unloaded onto the guide plate 6. The monk fruit rolls down the guide plate 6 into the dropping trough 20. The bottom of the dropping trough 20 has a movable fruit tray, and the rolling monk fruit rolls into the fruit box on the fruit tray.

[0035] After multiple fruit boxes on the fruit tray are filled with monk fruit, the monk fruit is then sent into the heat sealing machine 15 for vacuum heat sealing, so that multiple fruit boxes on the fruit tray are heat sealed by the heat sealing machine, thus achieving vacuum packaging of monk fruit.

[0036] Example 2:

[0037] Compared with Embodiment 1, the difference is that, in order to facilitate the automatic feeding and packaging of the packaging mechanism, a transmitter 18, a receiver 17, a slide rail 12, a slide bracket 13, a photoelectric sensor 16, a second telescopic drive component 14, a second limit sensor 19, a spreading component 8, a vision sensor 60, and a control module are added.

[0038] like Figure 1 and 2 As shown, the guide component has a discharge chute 20; the transmitter 18 is installed at the other end of the discharge chute 20; the receiver 17 is installed on the fruit holder 9; the slide rail 12 is installed through the heat sealing machine 15; the slide bracket 13 is slidably installed on the slide rail 12 to support the movement of the fruit holder 9; the photoelectric sensor 16 is installed on the heat sealing machine 15; the second telescopic drive component 14 is connected to the slide bracket 13; the second limit sensor 19 is installed near the second telescopic drive component 14; the spreading component 8 is installed on the guide component to prevent the monk fruit from falling into the discharge chute; the vision sensor 60 is installed on the side of the heat sealing machine 15 near the guide component; the control module is electrically connected to the transmitter 18, receiver 17, photoelectric sensor 16, second telescopic drive component 14, second limit sensor 19, spreading component 8, and vision sensor 60 respectively.

[0039] A vision sensor is used to monitor whether there are monk fruit (Luo Han Guo) in the fruit boxes on the fruit tray. When the vision sensor detects that there are monk fruit in the fruit box, it sends a data signal to the control module, which then performs subsequent control operations based on the data signal. When the vision sensor detects that there are no monk fruit in the fruit boxes on the fruit tray entering the heat sealing machine 15, it sends a data signal to the control module. Upon receiving the data signal, the control module instructs the heat sealing machine not to perform the heat sealing operation.

[0040] The second telescopic drive component can be a pneumatic cylinder or a hydraulic cylinder. The second telescopic drive component drives the slide bracket to slide on the slide rail.

[0041] The photoelectric sensor 16 has good high temperature resistance and can operate stably in high temperature environments, exhibiting good tolerance.

[0042] Work style:

[0043] In the initial state, the spreading component is placed on the end of the material drop chute near the guide plate 6 to prevent the monk fruit on the guide plate 6 from rolling into the material drop chute.

[0044] When the heat sealing process is started, a fruit tray 9 is installed on the sliding tray 13, and multiple fruit boxes 91 are installed on the fruit tray 9. Then, the second telescopic drive 14 is started, which drives the sliding tray 13 to move towards the discharge part 7 via the heat sealing machine 15. When the receiver 17 on the fruit tray 9 is aligned with the transmitter 18 on the discharge part 7, the receiver 17 receives the data signal from the transmitter 18 and sends a positioning data signal to the control module. After receiving the positioning data signal, the control module controls the second telescopic drive 14 to stop driving. At this time, the fruit tray 9 is located directly below the dropping chute 20. At the same time, the control module controls the spreading part 8 to move towards the heat sealing machine 15, and the monk fruit on the guide plate 6 rolls down into the fruit box 91 on the fruit tray.

[0045] After the spreading part 8 moves to the heat sealing machine 15 to the set stroke, it returns to the reset position. During the return stroke, it pushes the monk fruit (that is, the monk fruit that has not fallen into the fruit box) on the fruit tray 9. During the pushing process, the monk fruit on the discharge part rolls. The rolling monk fruit helps to cover each fruit box on the fruit tray, which can prevent the fruit box from falling into the empty box.

[0046] After the equalizing component 8 resets, the control module controls the second telescopic drive component 14 to operate, driving the sliding bracket 13 to move towards the heat sealing machine 15. The sliding bracket 13 then drives the fruit tray 9 to move towards the heat sealing machine 15. When the fruit tray 9 passes the vision sensor 60, the vision sensor 60 detects that there are monk fruit on the fruit tray and sends data information indicating that heat sealing can be performed to the control module. Upon receiving this data information, the control module controls the heat sealing machine 15 to enter a standby state. When the photoelectric sensor 16 is triggered by the fruit tray 9, the photoelectric sensor immediately sends data to the control module. The control module sends a data signal, and the second telescopic drive is temporarily put into operation. The heat sealing machine 15 performs heat sealing, that is, heat sealing the fruit box on the fruit tray, vacuum sealing the monk fruit inside the fruit box. After the heat sealing machine finishes sealing, the control module controls the second telescopic drive to work again. The second telescopic drive drives the sliding tray to move out of the heat sealing machine 15. When the sliding tray moves the fruit tray to touch the second limit sensor 19, the control module controls the second telescopic drive to stop working, and the sealed fruit box on the fruit tray can be unloaded.

[0047] After the fruit box is unloaded, the second telescopic drive is activated again to repeat the above operation, and so on in a cyclical manner.

[0048] Example 3:

[0049] The difference compared to Example 2 is that a structure for the amortized component is given.

[0050] like Figure 3 As shown, the averaging component 8 includes an averaging telescopic component 82 and an averaging plate 83. The averaging telescopic component 82 has a telescopic rod 81, and the averaging plate 83 is connected to the telescopic rod 81.

[0051] One possible structure for an evenly distributed telescopic component is a hydraulic cylinder structure.

[0052] Another possible structure for the amortized telescopic component is a pneumatic cylinder structure.

[0053] The spreading telescopic component drives the telescopic rod to extend and retract, and the telescopic rod drives the spreading plate to move. After moving, the spreading plate can move on top of the fruit holder 9. The spreading plate pushes the monk fruit in the dropping trough, making the monk fruit roll. After rolling, the monk fruit is easier to fall into the fruit box, and each fruit box has monk fruit, avoiding the fruit box being empty.

[0054] Understandably, the spreading plate initially prevents the monk fruit on the guide tray from rolling into the discharge chute. Once the fruit holder moves to the discharge chute, the spreading mechanism activates, and the spreading plate moves along the length of the discharge chute, causing the monk fruit on the guide tray to roll. When the spreading plate returns to its original position, it can then push any monk fruit that hasn't fallen into the fruit box to roll, and also push those monk fruit back to the guide tray.

[0055] Example 4:

[0056] Compared with Embodiment 3, the difference is that a first limit sensor 10 is added to accurately limit the movement of the averaging plate. The first limit sensor 10 is installed at both ends of the interval in which the averaging plate 83 reciprocates, and the first limit sensor 10 is electrically connected to the control module.

[0057] Understandably, one first limit sensor 10 is mounted on the discharge component 7 near the guide plate 6, and another first limit sensor 10 is mounted on the discharge component 7 away from the guide plate 6. The spreading plate reciprocates between the two first limit sensors.

[0058] How the averaging plate moves:

[0059] In the initial state, the spreading plate 83 abuts against a first limit sensor installed near the guide plate 6, and the fruit holder 9 is positioned below the discharge chute 20. The spreading telescopic component 82 drives the telescopic rod 81 to retract, and the telescopic rod 81 moves the spreading plate 83 toward the spreading telescopic component 82. The spreading plate 83 opens relative to the guide plate 6, and the monk fruit on the guide plate 6 rolls down to the discharge chute 20, and then rolls down through the discharge chute 20 to the fruit box 91 on the fruit holder 9. When the spreading plate moves and touches another first limit sensor installed away from the guide tray 6, the spreading telescopic component drives the telescopic rod to extend. The telescopic rod drives the spreading plate to move in the opposite direction. The moving spreading plate pushes the monk fruit that has not fallen into the fruit box to move to the guide tray. When the spreading plate moves and touches another first limit sensor installed close to the guide tray 6, the spreading telescopic component stops working, the telescopic rod supports the spreading plate, and the spreading plate once again prevents the monk fruit on the guide tray from rolling off, thus sealing the guide tray.

[0060] Example 5:

[0061] The difference compared to any of Examples 1-4 is that a structure of the pre-cutting mechanism is given.

[0062] like Figure 1 As shown, the pre-cutting mechanism 2 includes a first clamping member, a limiting block, a limiting sensor, a second clamping member, a first telescopic drive member 27, a first bracket 23, and a second bracket 26. The limiting block 24 is mounted on the first clamping member 21 via the first bracket 23; the limiting sensor 25 is mounted on the second clamping member 22 via the second bracket 26; the first telescopic drive member 27 is drively connected to either the first clamping member 21 or the second clamping member 22; both the first clamping member 21 and the second clamping member 22 are equipped with a vertical arc-shaped cutter 28 and a horizontal arc-shaped cutter 29; the limiting sensor 25 is electrically connected to the first telescopic drive member 27.

[0063] It should be noted that this embodiment describes the movement of either the first clamping member 21 or the second clamping member 22. However, it is not limited to this; alternatively, both the first clamping member 21 and the second clamping member 22 may be movable. For example... Figure 1 As shown, this embodiment is illustrated with the second clamping member being movable.

[0064] The first telescopic drive member 27 is connected to the second clamping member 22 via a transmission connection, and the first telescopic drive member 27 can drive the second clamping member to move. The first clamping member 21 can be fixed, and the first telescopic drive member 27 drives the second clamping member to move relative to the first clamping member 21.

[0065] Understandably, the limit sensor 25 corresponds to the limit block. The limit sensor 25 moves with the second clamping member 22. When the second clamping member 22 moves toward the first clamping member 21, the limit sensor 25 moves toward the limit block 24.

[0066] It should also be noted that both the first clamping member 21 and the second clamping member 22 are equipped with vertical arc-shaped cutters 28 and horizontal arc-shaped cutters 29. The vertical arc-shaped cutters 28 are installed at intervals along the inner contours of the first and second clamping members. The horizontal arc-shaped cutters 29 are installed at intervals in the middle of the contours of the first and second clamping members. After being cut by the vertical and horizontal arc-shaped cutters, the monk fruit forms cutting edges on its surface, constituting a pre-cut on the monk fruit, which facilitates easy splitting of the monk fruit during subsequent use, and can relatively evenly divide it into multiple pieces.

[0067] Example 6:

[0068] The difference compared to any of Examples 1-5 is that a structure for a pre-dried part is provided.

[0069] like Figure 1As shown, the pre-drying component 3 includes a body 31, a drum 35, a drive mechanism (not shown in the figure), and hot air pipes 32. The drum 35 is rotatably installed inside the body 31, forming a first interlayer space 33 between itself and the inner side of the body 31; the drive mechanism is connected to the drum 35 in a transmission manner; multiple hot air pipes 32 are installed on the body 31, and the hot air pipes 32 are connected to the first interlayer space 33, with a hot air temperature of 250-300℃.

[0070] One installation method for hot air ducts: Hot air ducts are installed on the left and right sides of the unit 31, aligned. One side is a hot air duct for inlet hot air, and the other side is a hot air duct for extracting heated hot air.

[0071] Hot air temperature can typically be 250℃, 255℃, 260℃, 265℃, 270℃, 275℃, 280℃, 285℃, 290℃, 295℃ or 300℃.

[0072] Work style:

[0073] The pre-cut monk fruit is placed into the drum 35, and hot air is delivered to the first interlayer space 33 through the hot air pipe 32. The hot air temperature is 250-300℃. The monk fruit is heated while rolling in the drum 35. The time for the monk fruit to be pre-dried in the drum can be 1-5 minutes. Through the high temperature of 250-300℃, the surface moisture of the monk fruit can be quickly evaporated. At the same time, the monk fruit can be stir-fried to reduce the astringent taste and enhance the fresh aroma of the monk fruit.

[0074] Example 7:

[0075] Compared with Embodiment 6, the difference is that a first temperature sensor 36, a guide plate 34, an alarm (not shown in the figure), and a display screen (not shown in the figure) are added; the first temperature sensor 36 is installed on the machine body 31 to monitor the temperature in the first interlayer space 33; a spiral guide plate 34 is installed on the inner side of the roller 35; the display screen is installed on the machine body 31 and is electrically connected to the first temperature sensor 36 and the drive mechanism; the alarm is installed on the machine body 31 and is electrically connected to the first temperature sensor 36.

[0076] The first temperature sensor 36 monitors the air temperature within the first interlayer space 33 in real time and transmits the monitored temperature data to the display screen, which shows the corresponding temperature value. When the air temperature detected by the first temperature sensor 36 is below 250℃ or above 300℃, an alarm is triggered, allowing the drying staff to be notified promptly.

[0077] The guide plate 34 facilitates the unloading of the monk fruit from inside the drum.

[0078] The rotational speed of the motor that drives the roller 35 on the drive mechanism can be displayed on the screen.

[0079] Example 8:

[0080] The difference compared to any of Examples 1-7 is that a structure of a low-temperature dryer is provided.

[0081] like Figure 1 and 5 As shown, the low-temperature drying mechanism 5 includes a drying body 54, an inner body 56, a heating element 55, a drying rack 58, a vacuum pump 51, a dehumidifier 52, a vacuum sensor 57, and a touch display 512.

[0082] The inner unit 56 is installed inside the dryer body 54, forming a second interlayer space 513 with the inner side of the dryer body 54; the heating element 55 is installed in the second interlayer space 513; the drying rack 58 is installed in the inner unit 56, and multiple fruit trays 510 are stacked vertically at intervals; the vacuum pump 51 is connected to the inner unit 56; the dehumidifier 52 is connected to the inner unit 56; the vacuum sensor 57 is used to monitor the vacuum level of the inner unit 56; the second temperature sensor 514 is used to monitor the temperature of the inner unit 56; the humidity sensor 53 is used to monitor the humidity of the inner unit 56; the touch display 512 is equipped with a control main board, which is installed in the dryer body 54, and the control main board is electrically connected to the heating element 55, the vacuum pump 51, the dehumidifier 52, the vacuum sensor 57, the second temperature sensor 514, and the humidity sensor 53.

[0083] The touch display 512 shows the operating power of the heating element 55, the operating status of the vacuum pump 51, the operating status of the dehumidifier 52, the vacuum level detected by the vacuum sensor 57, the temperature detected by the second temperature sensor 514, and the humidity value detected by the humidity sensor 53. The touch display can also show the set drying time.

[0084] To facilitate moving the drying rack into the inner unit, casters 59 with brakes are added. Multiple casters are installed at the bottom of the drying rack, allowing it to be moved. For example, four casters with brakes are spaced apart at the bottom of the drying rack. The brakes control the rotation of the casters. When the unit needs to be stationary, the brakes are engaged, preventing the casters from rotating; when movement is required, the brakes are released, allowing the casters to rotate.

[0085] Heating element 55 is a constant-temperature electric heating element. That is, after the heating element is adjusted to the required temperature, it can perform constant-temperature heating.

[0086] Work style:

[0087] Multiple fruit trays 510 on the drying rack 58 are filled with monk fruit. The drying rack is then moved into the inner unit, which is then sealed. A vacuum pump is started to create a vacuum inside the inner unit. When the vacuum sensor 57 detects the set vacuum level, the vacuum pump stops, and the heating element is activated to heat the inner unit. The drying time can be 2 to 3 days. A second temperature sensor 514 monitors the temperature inside the inner unit 54 in real time. A humidity sensor monitors the humidity inside the inner unit in real time. When the detected humidity reaches the set upper limit, the control board activates the dehumidifier 52. The dehumidifier operates in a cyclical manner, meaning it extracts air from the inner unit, dehumidifies it, and then returns it to the inner unit. When the humidity inside the inner unit reaches the set lower limit, the control board stops the dehumidifier.

[0088] The drying process involves three stages: low temperature, high temperature, and cooling. Stage 1: When the fruit first enters the oven, although pre-dried, it still contains a high moisture content. The heating elements gradually increase the temperature, and the internal temperature gradually rises by 50°C. This stage lasts 20-24 hours, allowing the moisture to gradually evaporate. A humidity sensor monitors the humidity value in real time, and the control board analyzes the humidity value and determines whether to activate the dehumidifier. This temperature is maintained for 2-3 days, allowing most of the moisture to be removed. Stage 2: The temperature is gradually increased to 80°C, causing the moisture to evaporate. The humidity control system automatically removes moisture and water vapor, maintaining 80°C for 1-2 days, allowing most of the moisture to be removed. Stage 3: The temperature is lowered to between 55-60°C, and drying continues for two more days, reducing the fruit's weight to 25-30% of the fresh fruit's weight, thus creating dried fruit. The heating elements are then turned off, and the internal unit is allowed to cool naturally. After cooling, the drying racks are removed.

[0089] Example 9:

[0090] Compared with Example 8, the difference is that an alarm 511 is added; the alarm 511 is installed in the dryer body 54 and is electrically connected to the control main board.

[0091] When the value obtained by any of the vacuum sensor 57, the second temperature sensor 514, and the humidity sensor 53 exceeds their respective set upper limit, the alarm 511 will sound an alarm; when the value obtained by any of the sensors exceeds their respective set upper limit, the alarm 511 will also sound an alarm.

[0092] Obviously, the above embodiments are merely illustrative examples for clear explanation and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.

Claims

1. A monk fruit drying device, characterized in that: include First conveyor; A pre-cutting mechanism is used to cut the harvested monk fruit, resulting in multiple cuts on the monk fruit, and is installed on the top of the first conveyor. A pre-dried component, which is connected to the first conveyor; A second conveyor is connected to the pre-dried component; A low-temperature drying mechanism, which is connected to the second conveyor; A material guide component, which is connected to the low-temperature drying mechanism; as well as The packaging mechanism includes a heat sealing machine and a fruit tray. The fruit tray is equipped with multiple fruit boxes and is movably placed at the bottom of the guide component. The distance between the fruit tray and the bottom of the guide component is less than the diameter of a harvestable monk fruit. After receiving the monk fruit unloaded from the guide component, the fruit tray is then movably placed in the heat sealing machine, which vacuum seals the monk fruit in the fruit box. It also includes a material discharge chute provided on the material guide component; The transmitter is installed at one end of the material chute; Receiver, the receiver being mounted on the fruit holder; A slide rail, which is installed through the heat sealing machine; A sliding bracket, which is slidably mounted on the slide rail, is used to support the movement of the fruit holder; A photoelectric sensor, wherein the photoelectric sensor is mounted on the thermal packaging machine; The second telescopic drive component is connected to the slide bracket in a transmission manner; The second limit sensor is installed close to the second telescopic drive component; A spreading component is installed on the material guide component to prevent the monk fruit from falling into the material chute. A vision sensor, which is mounted on the side of the heat sealing machine near the material guide; as well as The control module is electrically connected to the transmitter, receiver, photoelectric sensor, second telescopic drive, second limit sensor, averaging component, and vision sensor.

2. The monk fruit drying device according to claim 1, characterized in that: The averaging component includes A spreading telescopic member, the spreading telescopic member having a telescopic rod; and A spreading plate, which is connected to the telescopic rod.

3. The monk fruit drying device according to claim 2, characterized in that: It also includes a first limit sensor; The two ends of the interval in which the averaging plate moves back and forth are equipped with first limit sensors, which are electrically connected to the control module.

4. The monk fruit drying device according to claim 1, characterized in that: The pre-cutting mechanism includes First clamping component; A limiting block, wherein the limiting block is installed on the first clamping member; Second clamping element; A limit sensor, wherein the limit sensor is mounted on the second clamping member; and A first telescopic drive member is connected to a first clamping member or a second clamping member via a transmission connection. The first clamping member and the second clamping member are each equipped with a vertical arc-shaped cutter and a horizontal arc-shaped cutter. The limit sensor is electrically connected to the first telescopic drive component.

5. A monk fruit drying device according to claim 1, characterized in that: The pre-dried component includes body; A roller is rotatably mounted inside the machine body and forms a first interlayer space between the roller and the inner side of the machine body. A drive mechanism, which is connected to the roller drive; and Hot air ducts are installed on the machine body. The hot air ducts are connected to the first interlayer space. The hot air temperature is 250-300℃.

6. The monk fruit drying device according to claim 5, characterized in that: It also includes a first temperature sensor, a guide plate, an alarm, and a display screen; The first temperature sensor is installed in the machine body and is used to monitor the temperature in the first interlayer space; A spiral guide plate is installed on the inner side of the roller; The display screen is mounted on the machine body and is electrically connected to the first temperature sensor and the drive mechanism. The alarm is installed on the machine body and is electrically connected to the first temperature sensor.

7. A monk fruit drying apparatus according to any one of claims 1-6, characterized in that: The low-temperature drying mechanism includes Dryer body; An inner unit is installed inside the dryer body and forms a second interlayer space with the inner side of the dryer body; A heating element, wherein the heating element is installed in the second interlayer space; A drying rack is installed in the inner body, and multiple fruit trays are stacked vertically at intervals. A vacuum pump, which is connected to the internal unit; A dehumidifier, which is connected to the indoor unit; A vacuum sensor is used to monitor the vacuum level of the internal unit; The second temperature sensor is used to monitor the temperature of the internal body; A humidity sensor is used to monitor the humidity of the internal unit; as well as The touch display is equipped with a control motherboard, which is installed in the dryer body. The control motherboard is electrically connected to the heating element, vacuum pump, dehumidifier, vacuum sensor, second temperature sensor, and humidity sensor.

8. A monk fruit drying device according to claim 7, characterized in that: It also includes an alarm and casters with brakes; The alarm is installed in the dryer body and is electrically connected to the control main board; The heating element is a constant temperature electric heating element; The bottom of the drying rack is equipped with four omnidirectional wheels with brakes.

9. A monk fruit drying device according to claim 7, characterized in that: The guide component includes A material guide plate, wherein the material guide plate is installed at a downward angle; as well as The discharge component is connected to the lower end of the guide plate and has a discharge chute on it.

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