A fruit and vegetable drying device and a drying method thereof

Abstract

The present application relates to fruit and vegetable drying technical field, disclose a kind of fruit and vegetable drying device and drying method thereof, the device includes: shell and door body;Electric heating tube, is arranged on the inner side wall of shell, electric heating tube is also located at the two sides of door body;Blower and splitter, blower is arranged on the outer side wall of shell, splitter is vertically arranged in the inside of shell, splitter is close to blower arrangement, splitter and shell form a shunt chamber, splitter is provided with several air outlet on it;Circulating fan;Air outlet;Rotary part, is arranged in shell, rotary part includes motor, rotary frame and tray;Control module, for controlling drying temperature and air blowing speed, control module includes acquisition unit, adjustment unit and judging unit.The present application is automatically adjusted drying temperature and air blowing speed according to humidity value in shell, fruit and vegetable thickness and other parameters, the automation control mode not only improves the accuracy and stability of drying, also reduces the demand of manual intervention, improves work efficiency.

Description

Technical Field

[0001] This invention relates to the field of fruit and vegetable drying technology, and more specifically, to a fruit and vegetable drying device and a drying method thereof. Background Technology

[0002] Fruit and vegetable drying is a technique that uses hot air or solar energy to evaporate the moisture from fresh vegetables and fruits, thus achieving preservation. While most fruits and vegetables have lower nutritional value after drying compared to their fresh state because some vitamins and other nutrients are lost, some fruits and vegetables, such as raisins, actually have increased nutritional value after drying due to the concentration of certain minerals such as iron, potassium, and magnesium. At the same time, the dietary fiber in fruits and vegetables remains unaffected after drying. Because the moisture content is reduced after drying, microorganisms cannot grow, thus greatly extending the shelf life and facilitating storage and transportation.

[0003] Traditional drying methods include sun drying and hot air drying. Sun drying exposes raw materials to the external environment, making conditions difficult to control and raising concerns about product hygiene and quality. Hot air drying is currently the main drying method, offering advantages such as low production costs and ease of control. However, its drawback is that the dried fruits and vegetables often exhibit inconsistent levels of dryness, leading to varying quality.

[0004] Therefore, it is necessary to provide a fruit and vegetable drying device and its drying method to solve the technical problem of poor quality of fruits and vegetables after natural sun drying and hot air drying. Summary of the Invention

[0005] In view of this, the present invention proposes a fruit and vegetable drying device and drying method, aiming to solve the problem of poor quality of fruits and vegetables after natural sun drying and hot air drying.

[0006] This invention proposes a fruit and vegetable drying device, comprising:

[0007] A housing and a door, wherein the door is hinged to the housing;

[0008] The heating element is disposed on the inner wall of the housing, and the heating element is also located on both sides of the door body;

[0009] A blower and a flow divider are provided. The blower is installed on the outer side wall of the housing, and the flow divider is vertically installed inside the housing. The flow divider is located close to the blower and forms a flow divider cavity with the housing. The flow divider is provided with a plurality of air outlets.

[0010] A circulating fan is installed at the top inside the housing;

[0011] The air outlet is located at the top of the housing;

[0012] A rotating part is disposed within the housing. The rotating part includes a motor, a rotating frame, and trays. The motor is disposed at the bottom of the housing. The rotating frame is located within the housing, and the bottom of the rotating frame is connected to the output shaft of the motor. Several trays are disposed, and the trays are arranged sequentially from top to bottom on the rotating frame.

[0013] The control module is used to control the drying temperature and the air blowing speed. The control module includes a data acquisition unit, an adjustment unit, and a judgment unit.

[0014] The acquisition unit is used to acquire the first humidity value inside the shell and determine whether the fruit and vegetables need to continue to be blown with air based on the first humidity value.

[0015] The adjustment unit is used to collect the second humidity value inside the shell after the fruit and vegetable drying device has been running for a first preset time, after determining whether it is necessary to continue blowing air on the fruits and vegetables, and to determine whether to adjust the blowing speed based on the rate of change of the second humidity value and the first humidity value.

[0016] The judgment unit is used to collect the thickness value of the fruits and vegetables inside the shell after the fruit and vegetable drying device has been running for a second preset time after determining whether to adjust the blowing speed, and to determine the blowing time based on the thickness value of the fruits and vegetables.

[0017] Furthermore, the acquisition unit is used to acquire a first humidity value inside the housing, and to determine whether to continue blowing air onto the fruits and vegetables based on the first humidity value, including:

[0018] The minimum humidity threshold inside the casing is preset, and the first humidity value is compared with the preset minimum humidity threshold inside the casing. Based on the comparison result, it is determined whether the fruit and vegetables need to continue to be blown.

[0019] If the first humidity value is less than or equal to the minimum humidity threshold, then it is determined that there is no need to continue blowing air onto the fruits and vegetables;

[0020] If the first humidity value is greater than the minimum humidity threshold, it is determined that the fruits and vegetables need to continue to be ventilated.

[0021] Furthermore, the adjustment unit is used to collect a second humidity value inside the housing after the fruit and vegetable drying device has been running for a first preset time, after determining whether to continue blowing air onto the fruits and vegetables, and to determine whether to adjust the blowing speed based on the rate of change between the second humidity value and the first humidity value, including:

[0022] First, the second humidity value is compared with the minimum humidity threshold. Based on the comparison result, it is determined whether to continue blowing air. If it is determined to continue blowing air, the air speed is then adjusted based on the rate of change between the second humidity value and the first humidity value.

[0023] If the second humidity value is less than or equal to the minimum humidity threshold, then it is determined that there is no need to continue blowing air onto the fruits and vegetables;

[0024] If the second humidity value is greater than the minimum humidity threshold, it is determined that the fruit and vegetables need to continue to be blown, and the blowing speed is adjusted according to the rate of change between the second humidity value and the first humidity value.

[0025] Furthermore, when determining whether to adjust the airflow speed based on the rate of change between the second humidity value and the first humidity value after determining that airflow should continue, the following steps are included:

[0026] A first preset rate of change value and a second preset rate of change value are preset.

[0027] If the rate of change is less than the first preset rate of change value, increase the blowing speed to 12m / s;

[0028] If the first preset rate of change value ≤ the rate of change ≤ the second preset rate of change value, then the blowing speed will not be adjusted.

[0029] If the rate of change is greater than the second preset rate of change value, the blowing speed will be reduced to 8m / s.

[0030] The range of the blowing speed is 8-12 m / s, and the rate of change is (second humidity value - first humidity value) / first humidity value.

[0031] Furthermore, the determination unit is used to collect the thickness value of the fruits and vegetables inside the shell after the fruit and vegetable drying device has been running for a second preset time after determining whether to adjust the blowing speed, and when determining the blowing duration based on the fruit and vegetable thickness value, it includes:

[0032] The standard thickness difference between the dried and undried values ​​of each type of fruit and vegetable is obtained in advance. The thickness difference between the dried and undried values ​​of the fruit and vegetables inside the shell is calculated. The standard thickness difference is compared with the thickness difference. Based on the comparison results, it is determined whether to continue blowing air.

[0033] If the thickness difference is less than the standard thickness difference, continue to blow air into the fruits and vegetables inside the shell, and adjust the airflow speed to 12m / s.

[0034] If the thickness difference is greater than or equal to the standard thickness difference, stop blowing air onto the fruits and vegetables inside the shell.

[0035] Furthermore, if the thickness difference is less than the standard thickness difference, then when continuing to blow air onto the fruits and vegetables inside the shell, the following steps are included:

[0036] A first thickness difference, a second thickness difference, a first subsequent drying time, a second subsequent drying time, and a third subsequent drying time are preset, wherein the first thickness difference > the second thickness difference, and the first subsequent drying time < the second subsequent drying time < the third subsequent drying time;

[0037] If the thickness difference is greater than the first thickness difference, the drying duration is set to the first subsequent drying duration.

[0038] If the second thickness difference is less than or equal to the thickness difference and less than or equal to the first thickness difference, the drying duration is set to the second subsequent drying duration.

[0039] If the thickness difference is less than the second thickness difference, set the continued drying time to the third subsequent drying time.

[0040] Furthermore, the fruit and vegetable drying device also includes:

[0041] A touch screen is installed on the door or the housing. The touch screen is electrically connected to the control module. The touch screen is used to display the types of fruits and vegetables in the housing, the drying time of the fruits and vegetables in the housing, the estimated drying time of the fruits and vegetables in the housing, the drying temperature of the heating element, and the airflow speed.

[0042] Furthermore, the fruit and vegetable drying device also includes:

[0043] An observation window is provided on the door body, which is used to view the drying status of fruits and vegetables inside the shell in real time.

[0044] Furthermore, the drying temperature of the electric heating element is set to 35℃-45℃;

[0045] The tray is covered with a food-grade silicone mat and includes a bamboo mat and a stainless steel mesh.

[0046] Compared with the prior art, the beneficial effects of this invention are as follows: The electric heating tubes are installed on the inner wall of the shell and on both sides of the door, ensuring that heat is evenly distributed throughout the drying space, thereby achieving efficient drying of fruits and vegetables. The placement of the electric heating tubes helps reduce heat loss and improve drying efficiency. The combined use of the blower and the diverter plate ensures that airflow is evenly directed towards the fruits and vegetables through the air vents on the diverter plate, ensuring that the surface of the fruits and vegetables is evenly exposed to airflow and preventing localized overheating or undried conditions. The circulation fan and the top air outlet allow hot air to circulate within the shell, effectively utilizing thermal energy and further improving drying efficiency, thus helping to reduce energy consumption. The rotating part, through the rotating tray, achieves uniform drying of fruits and vegetables, improving drying efficiency. The control module can automatically adjust the drying temperature and airflow speed based on parameters such as humidity level and fruit / vegetable thickness within the shell, providing automated control. This method not only improves the accuracy and stability of drying but also reduces the need for manual intervention, thus increasing work efficiency. The data acquisition unit can collect the humidity value inside the shell in real time and determine whether to continue blowing air onto the fruits and vegetables based on the humidity value. This ensures that the blowing stops when the fruits and vegetables reach the optimal drying effect, avoiding over-drying that leads to a decline in quality. The adjustment unit can collect new humidity values ​​after the fruit and vegetable drying device has been running for a period of time and determine whether to adjust the blowing speed based on the rate of change of the humidity value. This dynamic adjustment method ensures that the drying process is always in the optimal state, improving drying efficiency and quality. By collecting the thickness value of the fruits and vegetables to determine the blowing time, the fruit and vegetable drying device can adapt to different types and thicknesses of fruits and vegetables, making it more widely applicable. In summary, the fruit and vegetable drying device proposed in this invention can significantly improve the efficiency and quality of fruit and vegetable drying.

[0047] On the other hand, this application also provides a method for drying fruits and vegetables, applied in the above-mentioned fruit and vegetable drying apparatus, comprising:

[0048] Collect the first humidity value inside the shell, and determine whether it is necessary to continue blowing air onto the fruits and vegetables based on the first humidity value;

[0049] After determining whether the fruit and vegetables need to continue to be blown, the second humidity value inside the shell is collected after the fruit and vegetable drying device has been running for a first preset time, and the blowing speed is adjusted based on the rate of change between the second humidity value and the first humidity value.

[0050] After determining whether to adjust the airflow speed, the fruit and vegetable drying device operates for a second preset time and then collects the thickness value of the fruit and vegetables inside the shell. The airflow duration is then determined based on the thickness value of the fruit and vegetables.

[0051] It is understood that the fruit and vegetable drying device and drying method provided in this application have the same beneficial effects, and will not be described in detail here. Attached Figure Description

[0052] Various other advantages and benefits will become apparent to those skilled in the art upon reading the following detailed description of preferred embodiments. The accompanying drawings are for illustrative purposes only and are not intended to limit the invention. Furthermore, the same reference numerals denote the same parts throughout the drawings. In the drawings:

[0053] Figure 1 This is a cross-sectional view of the fruit and vegetable drying device provided in an embodiment of the present invention;

[0054] Figure 2 This is a schematic diagram of the structure of the fruit and vegetable drying device provided in an embodiment of the present invention;

[0055] Figure 3 This is a schematic diagram showing the location of the blower in the fruit and vegetable drying device provided in an embodiment of the present invention;

[0056] Figure 4 This is a functional block diagram of the control module provided in an embodiment of the present invention;

[0057] Figure 5 A flowchart of a fruit and vegetable drying method provided in an embodiment of the present invention.

[0058] In the diagram: 100, housing; 110, door; 200, heating element; 300, blower; 400, flow divider; 410, flow divider cavity; 420, air outlet; 500, circulating fan; 600, air outlet; 700, rotating part; 710, motor; 720, rotating frame; 730, tray; 800, control module; 810, data acquisition unit; 820, adjustment unit; 830, judgment unit; 900, touch screen display; 1000, observation window. Detailed Implementation

[0059] Exemplary embodiments of the present disclosure will now be described in more detail with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided to enable a more thorough understanding of the present disclosure and to fully convey the scope of the disclosure to those skilled in the art. It should be noted that, unless otherwise specified, embodiments and features in the embodiments of the present invention can be combined with each other. The present invention will now be described in detail with reference to the accompanying drawings and embodiments.

[0060] Traditional methods of drying fruits and vegetables include sun drying and hot air drying. Sun drying exposes the raw materials to the external environment, making conditions difficult to control and raising concerns about product hygiene and quality. Hot air drying is currently the main drying method, offering advantages such as low production costs and ease of control. However, its drawback is that the dried fruits and vegetables often exhibit inconsistent levels of dryness, leading to varying quality.

[0061] Therefore, in view of the problems existing in the prior art, it is necessary to provide a fruit and vegetable drying device and drying method to improve the quality of dried fruits and vegetables.

[0062] In some embodiments of this application, see Figure 1-4 As shown, this embodiment provides a fruit and vegetable drying device, including: a housing 100 and a door 110, the door 110 being hinged to the housing 100; an electric heating element 200, disposed on the inner side wall of the housing 100, and the electric heating element 200 also located on both sides of the door 110; a blower 300 and a diverter plate 400, the blower 300 being disposed on the outer side wall of the housing 100, the diverter plate 400 being vertically disposed inside the housing 100, the diverter plate 400 being disposed close to the blower 300, the diverter plate 400 and the housing 100 forming a diversion cavity 410, and the diverter plate 400 being provided with a plurality of air outlets 420; and a circulating fan 500, disposed on the housing 100. The top of the housing 100; an air outlet 600, located at the top of the housing 100; a rotating part 700, located inside the housing 100, comprising a motor 710, a rotating frame 720, and a tray 730, wherein the motor 710 is located at the bottom inside the housing 100; the rotating frame 720 is located inside the housing 100, and the bottom of the rotating frame 720 is connected to the output shaft of the motor 710; several trays 730 are provided, and several trays 730 are arranged sequentially from top to bottom on the rotating frame 720; a control module 800, used to control the drying temperature and the blowing speed, comprising a data acquisition unit 810, an adjustment unit 820, and a judgment unit.

[0063] Specifically, the acquisition unit 810 is used to acquire a first humidity value inside the housing 100 and determine whether to continue blowing air onto the fruits and vegetables based on the first humidity value; the adjustment unit 820 is used to acquire a second humidity value inside the housing 100 after the fruit and vegetable drying device has been running for a first preset time after determining whether to continue blowing air onto the fruits and vegetables, and determine whether to adjust the blowing speed based on the rate of change between the second humidity value and the first humidity value; the judgment unit 830 is used to acquire a fruit and vegetable thickness value inside the housing 100 after the fruit and vegetable drying device has been running for a second preset time after determining whether to adjust the blowing speed, and determine the blowing duration based on the fruit and vegetable thickness value.

[0064] Understandably, the electric heating element 200, positioned on the inner wall of the housing 100 and on both sides of the door 110, ensures even heat distribution throughout the drying space, thereby achieving efficient drying of fruits and vegetables. The placement of the electric heating element 200 helps reduce heat loss and improve drying efficiency. The combined use of the blower 300 and the diverter plate 400 ensures that airflow is evenly directed towards the fruits and vegetables through the air outlets 420 on the diverter plate 400, ensuring uniform airflow to the surface of the fruits and vegetables and preventing localized overheating or undried conditions. The circulation fan 500 and the top air outlet 600 allow hot air to circulate within the housing 100, effectively utilizing heat energy and further improving drying efficiency while reducing energy consumption. The rotating part 700, through the rotating tray 730, achieves uniform drying of fruits and vegetables, improving drying efficiency. The control module 800 can automatically adjust the drying temperature and humidity based on parameters such as humidity level and fruit / vegetable thickness within the housing 100. The automated control of the airflow speed not only improves the accuracy and stability of drying but also reduces the need for manual intervention, thus increasing work efficiency. The data acquisition unit 810 can collect the humidity value inside the housing 100 in real time and determine whether to continue airflow based on the humidity value, ensuring that airflow stops when the fruits and vegetables reach the optimal drying effect, avoiding over-drying and resulting quality degradation. The adjustment unit 820 can collect new humidity values ​​after the fruit and vegetable drying device has been running for a period of time and determine whether to adjust the airflow speed based on the rate of change of humidity value. This dynamic adjustment method ensures that the drying process is always in optimal condition, improving drying efficiency and quality. By collecting the thickness value of the fruits and vegetables to determine the airflow duration, the fruit and vegetable drying device can adapt to different types and thicknesses of fruits and vegetables, giving it a wider range of applications. In summary, the fruit and vegetable drying device proposed in this invention can significantly improve the efficiency and quality of fruit and vegetable drying. Preferably, the data acquisition unit 810 includes a humidity sensor.

[0065] In some embodiments of this application, the acquisition unit 810 is used to acquire a first humidity value inside the housing 100 and determine whether it is necessary to continue blowing air onto the fruits and vegetables based on the first humidity value. This includes setting a minimum humidity threshold inside the housing 100 in advance, comparing the first humidity value with the preset minimum humidity threshold inside the housing 100, and determining whether it is necessary to continue blowing air onto the fruits and vegetables based on the comparison result. If the first humidity value is less than or equal to the minimum humidity threshold, it is determined that it is not necessary to continue blowing air onto the fruits and vegetables. If the first humidity value is greater than or equal to the minimum humidity threshold, it is determined that it is necessary to continue blowing air onto the fruits and vegetables.

[0066] Understandably, by using the acquisition unit 810 to monitor the initial humidity value inside the housing 100 in real time and comparing it with a pre-set minimum humidity threshold, this intelligent judgment mechanism greatly improves the accuracy and efficiency of fruit and vegetable drying. When the humidity inside the housing 100 is lower than or equal to the set minimum threshold, it indicates that the fruits and vegetables have reached or are close to the ideal drying state. At this point, stopping the air blowing can avoid quality degradation caused by over-drying. Conversely, when the humidity is higher than the minimum threshold, continuing the air blowing ensures that the fruits and vegetables are fully dried, thus guaranteeing the stability and consistency of the drying effect. This not only simplifies the operation process and reduces the need for manual intervention but also improves the automation level and drying quality of the drying equipment.

[0067] In some embodiments of this application, the adjustment unit 820 is used to collect a second humidity value inside the housing 100 after the fruit and vegetable drying device has been running for a first preset time after determining whether it is necessary to continue blowing air onto the fruits and vegetables, and to determine whether to adjust the blowing speed based on the rate of change of the second humidity value and the first humidity value. This includes: firstly comparing the second humidity value with a minimum humidity threshold, determining whether to continue blowing air based on the comparison result, and then determining whether to adjust the blowing speed based on the rate of change of the second humidity value and the first humidity value after determining that it is necessary to continue blowing air. If the second humidity value is less than or equal to the minimum humidity threshold, it is determined that it is not necessary to continue blowing air onto the fruits and vegetables; if the second humidity value is greater than the minimum humidity threshold, it is determined that it is necessary to continue blowing air onto the fruits and vegetables, and the blowing speed is adjusted based on the rate of change of the second humidity value and the first humidity value.

[0068] Understandably, after deciding whether to continue blowing air, the adjustment unit 820 will collect the second humidity value inside the housing 100 again after the fruit and vegetable drying device has been running for the first preset time, and compare it with the preset minimum humidity threshold. If the second humidity value is still higher than the minimum threshold, it means that the fruit and vegetables have not yet reached the ideal drying state. At this time, the adjustment unit 820 not only determines that it is necessary to continue blowing air, but also intelligently adjusts the blowing speed according to the rate of change between the second humidity value and the first humidity value. This can precisely control the drying process and ensure that the fruit and vegetables are dried quickly while maintaining their quality. This not only improves the drying efficiency, but also optimizes energy utilization, making the entire drying process more efficient, intelligent and environmentally friendly.

[0069] In some embodiments of this application, when it is determined that the blowing should continue, and the rate of change of the second humidity value and the first humidity value is used to determine whether to adjust the blowing speed, the following steps are taken: a first preset rate of change value and a second preset rate of change value are preset; if the rate of change is less than the first preset rate of change value, the blowing speed is increased to 12 m / s; if the first preset rate of change value is less than or equal to the second preset rate of change value, the blowing speed is not adjusted; if the rate of change is greater than the second preset rate of change value, the blowing speed is decreased to 8 m / s; wherein, the range of the blowing speed is 8-12 m / s, and the rate of change is (second humidity value - first humidity value) / first humidity value.

[0070] Understandably, when the rate of change is lower than the first preset rate of change value, it indicates that the current wind speed may not be sufficient to quickly reduce humidity. In this case, the control module 800 will automatically increase the blowing speed to 12 m / s to improve drying efficiency. When the rate of change is between the two preset thresholds, the control module 800 determines that the current wind speed is appropriate and no adjustment is needed. Finally, if the rate of change is higher than the second preset rate of change value, it indicates that the humidity is decreasing too quickly, which may lead to over-drying of the fruit and vegetable surface. In this case, the control module 800 will slow down the blowing speed to 8 m / s to protect the quality of the fruit and vegetable. By automatically adjusting the blowing speed according to the rate of change, precise control of the drying process is ensured, avoiding over- or under-drying, thereby optimizing the quality and drying efficiency of the fruit and vegetable. At the same time, this intelligent adjustment strategy also improves the automation level of the equipment, reduces the need for manual intervention, and makes the entire drying process more efficient, intelligent, and environmentally friendly.

[0071] In some embodiments of this application, the determination unit 830 is used to collect the thickness value of fruits and vegetables inside the housing 100 after the fruit and vegetable drying device has been running for a second preset time after determining whether to adjust the blowing speed. When determining the blowing duration based on the thickness value of fruits and vegetables, the determination unit 830 includes pre-acquiring the standard thickness difference between the dried and undried values ​​of each type of fruit and vegetable, calculating the thickness difference between the dried and current values ​​of fruits and vegetables inside the housing 100, comparing the standard thickness difference with the thickness difference, and determining whether to continue blowing based on the comparison result. If the thickness difference is less than the standard thickness difference, the blowing of the fruit and vegetables inside the housing 100 continues, and the blowing speed is adjusted to 12 m / s. If the thickness difference is greater than or equal to the standard thickness difference, the blowing of the fruit and vegetables inside the housing 100 stops.

[0072] Specifically, if the thickness difference is less than the standard thickness difference, then when the fruit and vegetables inside the casing 100 continue to be dried, the following settings are included: a first thickness difference, a second thickness difference, a first subsequent drying time, a second subsequent drying time, and a third subsequent drying time, wherein the first thickness difference is greater than the second thickness difference, and the first subsequent drying time is less than the second subsequent drying time and the third subsequent drying time. If the thickness difference is greater than the first thickness difference, the continued drying time is set to the first subsequent drying time. If the second thickness difference is less than or equal to the thickness difference and less than or equal to the first thickness difference, the continued drying time is set to the second subsequent drying time. If the thickness difference is less than the second thickness difference, the continued drying time is set to the third subsequent drying time.

[0073] Understandably, the judgment unit 830 pre-acquires the standard thickness difference between various fruits and vegetables before and after drying, and monitors the thickness changes of the fruits and vegetables in real time during the drying process. By comparing the actual thickness difference with the standard thickness difference, it can more accurately reflect the degree of drying of the fruits and vegetables, ensuring that the quality of the fruits and vegetables is not affected by over- or under-drying. Specifically, when the actual thickness difference is less than the standard thickness difference, the judgment unit 830 will intelligently continue blowing air and adjust the blowing speed and subsequent drying time according to the specific size of the thickness difference. By setting different thickness difference thresholds and corresponding subsequent drying times, the judgment unit 830 can achieve more precise drying control. For example, when the thickness difference is large, it indicates that the fruits and vegetables are fully dried, and a shorter drying time will be set; while when the thickness difference is small, it indicates that the fruits and vegetables are close to being poorly dried, and a longer drying time will be set to ensure uniform drying, improving the accuracy and efficiency of drying, and also ensuring the quality stability of the fruits and vegetables during the drying process.

[0074] In some embodiments of this application, the fruit and vegetable drying device also includes a touch screen 900, which is disposed on the door 110 or the housing 100. The touch screen 900 is electrically connected to the control module 800. The touch screen 900 is used to display the types of fruits and vegetables in the housing 100, the drying time of the fruits and vegetables in the housing 100, the estimated drying time of the fruits and vegetables in the housing 100, the drying temperature of the heating element 200, and the air blowing speed.

[0075] Understandably, the introduction of a touchscreen display 900 as a user interface in the fruit and vegetable drying equipment greatly enhances the user experience and the equipment's intelligence. The touchscreen display 900, located on the door 110 or the housing 100, is electrically connected to the control module 800 and can display in real time the type of fruits and vegetables inside the housing 100, the current drying time, the estimated drying time, the drying temperature of the heating element 200, and the current airflow speed. This intuitive information display not only allows users to monitor the progress of the drying process at any time but also enables them to make adjustments as needed. Users can easily set drying parameters such as temperature, airflow speed, and time through the touchscreen display 900 to meet the drying requirements of different types of fruits and vegetables, enhancing the equipment's usability and improving drying accuracy and efficiency, making the fruit and vegetable drying process more intelligent, convenient, and efficient.

[0076] In some embodiments of this application, the fruit and vegetable drying device also includes an observation window 1000, which is disposed on the door 110. The observation window 1000 is used to view the drying status of the fruits and vegetables inside the housing 100 in real time.

[0077] Understandably, through the observation window 1000, users can directly observe the drying status of fruits and vegetables, such as color changes and shrinkage, without opening the door 110, thus gaining a more intuitive understanding of the drying progress. This not only improves the ease of use of the equipment but also avoids heat loss and decreased drying efficiency that may result from frequent door opening.

[0078] In summary, the electric heating element 200, located on the inner wall of the housing 100 and on both sides of the door 110, ensures that heat is evenly distributed throughout the drying space, thereby achieving efficient drying of fruits and vegetables. The placement of the electric heating element 200 helps reduce heat loss and improve drying efficiency. The combined use of the blower 300 and the diverter plate 400 ensures that airflow is evenly directed towards the fruits and vegetables through the air outlets 420 on the diverter plate 400, ensuring that the surface of the fruits and vegetables is evenly exposed to airflow and preventing localized overheating or undried conditions. The circulation fan 500 and the top air outlet 600 allow hot air to circulate within the housing 100, effectively utilizing thermal energy and further improving drying efficiency while helping to reduce energy consumption. The rotating part 700, through the rotating tray 730, achieves uniform drying of fruits and vegetables, improving drying efficiency. The control module 800 can automatically adjust the drying temperature and airflow based on parameters such as humidity level and fruit and vegetable thickness within the housing 100. The automated control of wind speed not only improves the accuracy and stability of drying but also reduces the need for manual intervention, thus increasing work efficiency. The data acquisition unit 810 can collect humidity values ​​within the housing 100 in real time and determine whether to continue blowing air onto the fruits and vegetables based on these values. This ensures that blowing stops when the fruits and vegetables reach their optimal drying effect, preventing over-drying and quality degradation. The adjustment unit 820 can collect new humidity values ​​after the fruit and vegetable drying device has been running for a period of time and determine whether to adjust the airflow speed based on the rate of change in humidity. This dynamic adjustment ensures that the drying process remains in optimal condition, improving both drying efficiency and quality. By collecting the thickness of the fruits and vegetables to determine the blowing time, the drying device can adapt to different types and thicknesses of fruits and vegetables, expanding its application range. In summary, the fruit and vegetable drying device proposed in this invention can significantly improve the efficiency and quality of fruit and vegetable drying.

[0079] In some embodiments of this application, the drying temperature of the heating element 200 is set to 35°C-45°C; a food-grade silicone mat is laid on the tray 730, and the tray 730 includes a bamboo mat and a stainless steel screen.

[0080] Understandably, using a low-temperature drying temperature of 35℃-45℃ can reduce browning of fruits and vegetables. A food-grade silicone mat is placed on tray 730 to prevent some berries (such as goji berries and sea buckthorn) from drying and becoming cracked and sticking to the tray. The food-grade silicone mat prevents sticking, is easy to clean, does not deform, and can be reused. Tray 730 uses a bamboo mat, which slows down the absorption and dissipation of heat, preventing some fruits and vegetables from browning due to high temperatures sticking to the tray. If a bamboo mat is not used, a stainless steel sieve with fine stainless steel wire and large mesh can be used to prevent browning.

[0081] See Figure 5On the other hand, this application also provides a fruit and vegetable drying method, applied in the above-mentioned fruit and vegetable drying device, comprising the following steps:

[0082] S100: Collect the first humidity value inside the housing 100, and determine whether it is necessary to continue blowing air onto the fruits and vegetables based on the first humidity value;

[0083] S200: After determining whether it is necessary to continue blowing air onto the fruits and vegetables, collect the second humidity value inside the shell 100 after the fruit and vegetable drying device has been running for a first preset time, and determine whether to adjust the blowing speed based on the rate of change between the second humidity value and the first humidity value.

[0084] S300 After determining whether to adjust the blowing speed, the fruit and vegetable drying device operates for a second preset time and then collects the thickness value of the fruit and vegetables inside the shell 100. The blowing time is determined based on the thickness value of the fruit and vegetables.

[0085] Understandably, this method can automatically adjust the drying temperature and airflow speed based on parameters such as humidity level inside the shell 100 and fruit / vegetable thickness. This automated control not only improves the accuracy and stability of drying but also reduces the need for manual intervention, thus increasing work efficiency. Real-time collection of humidity levels inside the shell 100 and determination of whether to continue airflow ensures that airflow stops when the fruits and vegetables reach optimal drying results, preventing over-drying and quality degradation. After the drying device has been running for a period of time, new humidity levels are collected, and the rate of change in humidity determines whether to adjust the airflow speed. This dynamic adjustment ensures the drying process remains optimal, improving both efficiency and quality. Furthermore, by collecting fruit / vegetable thickness data to determine airflow duration, the drying device can adapt to different types and thicknesses of fruits and vegetables, expanding its application range. In summary, the fruit and vegetable drying method proposed in this invention significantly improves the efficiency and quality of fruit and vegetable drying.

[0086] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program goods. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program goods embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0087] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program goods according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0088] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0089] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0090] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that modifications or equivalent substitutions can still be made to the specific implementation of the present invention. Any modifications or equivalent substitutions that do not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A fruit and vegetable drying device, characterized in that, include: A housing and a door, wherein the door is hinged to the housing; The heating element is disposed on the inner wall of the housing, and the heating element is also located on both sides of the door body; A blower and a flow divider are provided. The blower is installed on the outer side wall of the housing, and the flow divider is vertically installed inside the housing. The flow divider is located close to the blower and forms a flow divider cavity with the housing. The flow divider is provided with a plurality of air outlets. A circulating fan is installed at the top inside the housing; The air outlet is located at the top of the housing; A rotating part is disposed within the housing. The rotating part includes a motor, a rotating frame, and trays. The motor is disposed at the bottom of the housing. The rotating frame is located within the housing, and the bottom of the rotating frame is connected to the output shaft of the motor. Several trays are disposed, and the trays are arranged sequentially from top to bottom on the rotating frame. The control module is used to control the drying temperature and the air blowing speed. The control module includes a data acquisition unit, an adjustment unit, and a judgment unit. The acquisition unit is used to acquire the first humidity value inside the shell and determine whether the fruit and vegetables need to continue to be blown with air based on the first humidity value. The adjustment unit is used to collect the second humidity value inside the shell after the fruit and vegetable drying device has been running for a first preset time, after determining whether it is necessary to continue blowing air on the fruits and vegetables, and to determine whether to adjust the blowing speed based on the rate of change of the second humidity value and the first humidity value. The judgment unit is used to collect the thickness value of the fruits and vegetables inside the shell after the fruit and vegetable drying device has been running for a second preset time after determining whether to adjust the blowing speed. The blowing time is determined based on the thickness value of the fruits and vegetables: the standard thickness difference between the dried and undried values ​​of each type of fruit and vegetable is obtained in advance, the thickness difference between the dried and undried values ​​of the fruits and vegetables inside the shell is calculated, the standard thickness difference is compared with the thickness difference, and the blowing time is determined based on the comparison result. If the thickness difference is less than the standard thickness difference, the blowing of the fruits and vegetables inside the shell continues and the blowing speed is adjusted to 12m / s. If the thickness difference is greater than or equal to the standard thickness difference, the blowing of the fruits and vegetables inside the shell is stopped. The step of continuing to blow air on the fruits and vegetables inside the shell if the thickness difference is less than the standard thickness difference includes: pre-setting a first thickness difference, a second thickness difference, a first subsequent drying time, a second subsequent drying time, and a third subsequent drying time, wherein the first thickness difference is greater than the second thickness difference, and the first subsequent drying time is less than the second subsequent drying time and less than the third subsequent drying time; if the thickness difference is greater than the first thickness difference, the continuing drying time is set to the first subsequent drying time; if the second thickness difference is less than the thickness difference and less than the first thickness difference, the continuing drying time is set to the second subsequent drying time; if the thickness difference is less than the second thickness difference, the continuing drying time is set to the third subsequent drying time.

2. The fruit and vegetable drying device according to claim 1, characterized in that, The acquisition unit is used to acquire a first humidity value inside the housing, and to determine whether to continue blowing air onto the fruits and vegetables based on the first humidity value, including: The minimum humidity threshold inside the casing is preset, and the first humidity value is compared with the preset minimum humidity threshold inside the casing. Based on the comparison result, it is determined whether the fruit and vegetables need to continue to be blown. If the first humidity value is less than or equal to the minimum humidity threshold, then it is determined that there is no need to continue blowing air onto the fruits and vegetables; If the first humidity value is greater than the minimum humidity threshold, it is determined that the fruits and vegetables need to continue to be ventilated.

3. The fruit and vegetable drying device according to claim 2, characterized in that, The adjustment unit is used to collect a second humidity value inside the housing after the fruit and vegetable drying device has been running for a first preset time, after determining whether to continue blowing air onto the fruits and vegetables, and to determine whether to adjust the blowing speed based on the rate of change between the second humidity value and the first humidity value, including: First, the second humidity value is compared with the minimum humidity threshold. Based on the comparison result, it is determined whether to continue blowing air. If it is determined to continue blowing air, the air speed is then adjusted based on the rate of change between the second humidity value and the first humidity value. If the second humidity value is less than or equal to the minimum humidity threshold, then it is determined that there is no need to continue blowing air onto the fruits and vegetables; If the second humidity value is greater than the minimum humidity threshold, it is determined that the fruit and vegetables need to continue to be blown, and the blowing speed is adjusted according to the rate of change between the second humidity value and the first humidity value.

4. The fruit and vegetable drying device according to claim 3, characterized in that, When it is determined that blowing should continue, and the blowing speed is adjusted based on the rate of change between the second humidity value and the first humidity value, the following steps are included: A first preset rate of change value and a second preset rate of change value are preset. If the rate of change is less than the first preset rate of change value, increase the blowing speed to 12m / s; If the first preset rate of change value ≤ the rate of change ≤ the second preset rate of change value, then no adjustment is made to the blowing. Wind speed; If the rate of change is greater than the rate of change of the second preset rate of change, then the blowing speed will be reduced to 8 m / s. The range of the blowing speed is 8-12 m / s, and the rate of change is (second humidity value - first humidity value) / first humidity value.

5. The fruit and vegetable drying apparatus according to claim 1, characterized in that, The aforementioned fruit and vegetable drying device also includes: A touch screen is installed on the door or the housing. The touch screen is electrically connected to the control module. The touch screen is used to display the types of fruits and vegetables in the housing, the drying time of the fruits and vegetables in the housing, the estimated drying time of the fruits and vegetables in the housing, the drying temperature of the heating element, and the airflow speed.

6. The fruit and vegetable drying apparatus according to claim 1, characterized in that, The fruit and vegetable drying device also includes: An observation window is provided on the door body, which is used to view the drying status of fruits and vegetables inside the shell in real time.

7. The fruit and vegetable drying apparatus according to claim 1, characterized in that, The drying temperature of the electric heating element is set to 35℃-45℃; The tray is covered with a food-grade silicone mat and includes a bamboo mat and a stainless steel mesh.

8. A method for drying fruits and vegetables, applied to the fruit and vegetable drying apparatus as described in any one of claims 1-7, characterized in that, include: Collect the first humidity value inside the shell, and determine whether it is necessary to continue blowing air onto the fruits and vegetables based on the first humidity value; After determining whether the fruit and vegetables need to continue to be blown, the second humidity value inside the shell is collected after the fruit and vegetable drying device has been running for a first preset time, and the blowing speed is adjusted based on the rate of change between the second humidity value and the first humidity value. After determining whether to adjust the airflow speed, the fruit and vegetable drying device operates for a second preset time and then collects the thickness value of the fruit and vegetables inside the shell. The airflow duration is then determined based on the thickness value of the fruit and vegetables.

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