Drying and sterilizing equipment for processing chicken essence seasoning

Abstract

The invention relates to the field of fixed material drying, and discloses a drying and sterilizing device for chicken essence seasoning processing, which comprises a flash main tower, the flash main tower comprises: a tower tank vertically placed and in the shape of a hollow cylinder; a gap is formed between the bottom edge of the inverted cone and the bottom of the tower tank body; the cooling chamber surrounds the outer wall of the bottom of the tower tank body; the hot air chamber surrounds the outer wall of the cooling chamber, the bottom of the hot air chamber is communicated with the inner cavity of the tower tank body, the top of the hot air chamber is communicated with a plurality of air inlet short pipes which are equidistantly distributed along the periphery of the hot air chamber, the air outlet direction of the air inlet short pipes in the hot air chamber is obliquely downward and blows towards the outer wall side of the hot air chamber, and an air conveying ring pipe is arranged above the top of the hot air chamber; an air inlet of the air conveying ring pipe communicates with an air outlet of the heat source. The technical problems that in the prior art, hot air flowing into the flash main tower is not uniform, and heat attenuation is large are solved, and the effects that the tower bottom of the flash main tower can be cooled, and the heat attenuation of the hot air is reduced are achieved.

Description

Technical Field

[0001] The present application relates to the field of drying fixed materials, and in particular to a drying and sterilizing device for processing chicken bouillon seasoning. Background Art

[0002] Chicken essence is a compound seasoning with the umami taste and aroma of chicken. Currently, after chicken essence is mixed and processed, it first appears in the form of small wet particles, so the wet chicken essence particles need to be dried.

[0003] The drying process for wet granular chicken essence is a fully automatic production line formed by the combination of multiple equipment. The flash evaporation main tower is mainly used for drying and sterilization. The equipment connected to the bottom of the flash evaporation main tower includes a hot air source and a feeder. The feeder continuously delivers wet chicken essence particles to the bottom of the flash evaporation main tower, and the hot air source delivers hot air. The stirring blades in the flash evaporation main tower rotate at a high speed, so that the hot air has a strong shearing, floating and rotating effect on the chicken essence particles in the main tower, thereby dehydrating the wet chicken essence particles. The larger and wetter dry particles will fall back to the bottom of the main tower to continue drying, and the dried fine particles will enter the cyclone collector connected to the top of the main tower for collection.

[0004] Since the hot air is directly transported to the bottom of the flash main tower, the bottom of the flash main tower is often a high-temperature area. Therefore, a cooling chamber is set around the bottom outer shell of the flash main tower. Cooling water is passed into the cooling chamber for cooling to meet the need for cooling the bottom of the flash main tower during certain periods of the production process. The outside of the cooling chamber is a hot air chamber.

[0005] However, in the process of implementing relevant technical solutions, it was found that at least the following technical problems exist: there is only one hot air inlet leading to the hot air chamber, which will cause the hot air in the hot air chamber to be concentrated, the hot air flowing into the flash evaporation main tower to be uneven, and the cooling chamber will take away the heat in the hot air chamber, which will cause a large heat attenuation. Summary of the invention

[0006] The present application provides a drying and sterilizing equipment for processing chicken bouillon seasoning, thereby solving the technical problems in the prior art that the hot air in the hot air chamber is concentrated, the hot air flowing into the flash evaporation main tower is uneven, and the heat attenuation is large. This achieves the effect of not only cooling the bottom of the flash evaporation main tower but also reducing the heat attenuation of the hot air.

[0007] The present application provides a drying and sterilizing equipment for processing chicken essence seasoning, comprising a flash evaporation main tower, wherein the flash evaporation main tower comprises: a tower tank body, which is upright and hollow cylindrical; an inverted cone, which is arranged at the bottom of the inner cavity of the tower tank body, and a gap is provided between the bottom edge of the inverted cone and the bottom of the tower tank body; a cooling chamber, which is surrounded by the outer wall of the bottom of the tower tank body; a hot air chamber, which is surrounded by the outer wall of the cooling chamber, the bottom of the hot air chamber is connected to the inner cavity of the tower tank body, and the hot air in the hot air chamber is formed by a blower blowing air through a heat source, the top of the hot air chamber is connected to a plurality of short air inlet pipes distributed equidistantly around the hot air chamber, the air outlet direction of the short air inlet pipe in the hot air chamber is obliquely downward and blows toward the outer wall side of the hot air chamber, the air outlet direction of each short air inlet pipe is consistent, and an air supply ring pipe is arranged above the top of the hot air chamber, and the air inlet of the air supply ring pipe is connected to the air outlet of the heat source.

[0008] Furthermore, the height of the cooling chamber is higher than that of the hot air chamber, and the cooling chamber includes an upper chamber and a lower chamber that are not connected to each other. The upper chamber and the lower chamber are separated by a partition plate, and the height position of the partition plate is in the middle position of the hot air chamber.

[0009] Furthermore, the top of the upper chamber is connected to a cooling water inlet pipe 1, the bottom of the upper chamber is connected to a cooling water outlet pipe 1, a spiral plate 1 is fixed in the upper chamber, the cooling water flowing out of the cooling water inlet pipe 1 enters the spiral plate 1, and the cooling water is drained from top to bottom by the spiral plate 1; the top of the lower chamber is connected to a cooling water inlet pipe 2, the bottom of the lower chamber is connected to a cooling water outlet pipe 2, and a spiral plate 2 is fixed in the lower chamber, the cooling water flowing out of the cooling water inlet pipe 2 enters the spiral plate 2, and the cooling water is drained from top to bottom by the spiral plate 2.

[0010] Furthermore, a heat pipe is fixed in the hot air chamber, one end of the heat pipe is located on one side of the hot air chamber close to the air inlet short pipe, and the other end is located in the inner cavity of the tower tank body, and the heat pipe passes through the gap between the bottom edge of the inverted cone and the bottom of the tower tank body. A plurality of heat pipes are provided and are evenly distributed around the hot air chamber.

[0011] Furthermore, a heat dissipation fin is fixed on the outer wall of one end of the heat pipe located in the inner cavity of the tower tank.

[0012] Furthermore, the heat dissipation fins are in the shape of spiral fins, and two heat dissipation fins are arranged on the heat pipe, and the two heat dissipation fins are spirally coiled around the outer wall of the heat pipe. One end of the heat pipe located in the inner cavity of the tower tank body points to the axis of the tower tank body, and the heat dissipation fins are used to direct part of the hot air entering the tower tank body from the hot air chamber to flow in a spiral direction along the direction of the heat pipe under the action of the heat dissipation fins.

[0013] Furthermore, an air guide is provided at the connection between the bottom edge of the inverted cone and the bottom of the hot air chamber. The air guide is ring-shaped, and the top surface of the air guide is concave arc-shaped.

[0014] One or more technical solutions provided in this application have at least the following technical effects or advantages: Due to the use of multiple short air inlet pipes that are inclined to blow toward the outer wall side of the hot air chamber, the hot air in the hot air chamber will adhere to the outer wall of the inner cavity of the hot air chamber to form a vortex and flow downward, which reduces the heat exchange between the hot air and the cooling chamber, reduces the heat transfer, and allows most of the heat to enter the tower tank body. The upper and lower chambers of the cooling chamber are arranged so that the hot air can quickly flow from the upper half of the hot air chamber to the lower half and enter the tower tank body, which not only reduces the heat exchange time, but also the cooling chamber can still cool the high temperature area. It not only solves the technical problems in the prior art that the hot air is concentrated in the hot air chamber, the hot air flowing into the flash evaporation main tower is uneven, and the heat attenuation is large, but also achieves the effect of reducing the heat attenuation of the hot air. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a schematic diagram of some components of the drying and sterilizing equipment for processing chicken bouillon seasoning in the embodiment of the present application; Figure 2 This is a schematic diagram of the interior of the bottom of the tower tank in the embodiment of the present application; Figure 3 This is a schematic cross-sectional view of the bottom of the tower tank in the embodiment of the present application; Figure 4 This is a schematic diagram of the structure of the heat pipe in the embodiment of the present application; Figure 5 for Figure 3 A magnified schematic diagram of part A; In the figure: 1. flash main tower; 11. tower tank body; 12. inverted cone; 13. cooling chamber; 131. upper chamber; 132. lower chamber; 133. partition plate; 134. cooling water inlet pipe 1; 135. cooling water outlet pipe 1; 136. spiral plate 1; 137. cooling water inlet pipe 2; 138. cooling water outlet pipe 2; 139. spiral plate 2; 14. hot air chamber; 141. short air inlet pipe; 142. air supply ring pipe; 15. heat pipe; 151. heat dissipation fins; 16. air guide; 17. thermal insulation cotton board; 2. blower; 3. heat source; 4. motor; 5. stirring element; 6. classifier. DETAILED DESCRIPTION

[0016] The embodiment of the present application discloses a drying and sterilizing equipment for processing chicken bouillon seasoning, which will be blown toward the outer wall side of the hot air chamber 14 at the same time through each air inlet short pipe 114, and the hot air will adhere to the outer wall of the inner cavity of the hot air chamber 14 to form a vortex shape and flow downward, thereby reducing the heat exchange between the hot air and the cooling chamber 13 and reducing the heat transfer. The cooling chamber 13 is divided into an upper and lower part, so that the overall temperature of the upper half of the hot air chamber 14 can be higher than that of the lower half of the hot air chamber 14. Since the heat moves from high temperature to low temperature, the hot air can quickly flow from the upper half of the hot air chamber 14 to the lower half and enter the tower tank body 11, thereby reducing the heat exchange time.

[0017] In order to better understand the above technical solution, the above technical solution will be described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0018] Reference Figure 1 and Figure 2 A drying and sterilizing device for processing chicken bouillon seasoning comprises a flash evaporation main tower 1, a blower 2, a heat source 3, a motor 4, a stirring element 5, a classifier 6, a cyclone classifier (not shown), and an induced draft fan (not shown). The flash evaporation main tower 1 is arranged vertically, and comprises a tower tank body 11, an inverted cone 12, a cooling chamber 13, and a hot air chamber 14. The tower tank body 11 is hollow and cylindrical inside, and the tower tank body 11 is placed vertically, and the inverted cone 12 is located at the bottom of the inner cavity of the tower tank body 11. There is a gap between the bottom edge of the inverted cone 12 and the bottom of the tower tank body 11. The cooling chamber 13 is surrounded on the outer wall of the bottom of the tower tank body 11, and the hot air chamber 14 is surrounded on the outer wall of the cooling chamber 13. The bottom of the hot air chamber 14 is connected to the inner cavity of the tower tank body 11, and the hot air in the hot air chamber 14 will enter the tower tank body 11 through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower tank body 11. The stirring member 5 is rotatably arranged at the top of the inverted cone 12, and the rotating shaft of the stirring member 5 passes through the bottom of the flash main tower 1 and extends to the bottom of the flash main tower 1. The motor 4 drives the rotating shaft of the stirring member 5 to rotate through the belt transmission. The feed port of the flash main tower 1 is located above the stirring member 5, and the chicken bouillon particles can enter the flash main tower 1 through the feeder. The classifier 6 is installed at the top of the flash main tower 1, and the classifier 6 can classify the large and small chicken bouillon particles. The cyclone classifier is connected to the discharge port of the classifier 6. The air outlet of the heat source 3 is connected to the hot air chamber 14. The heat source 3 can be steam, electric heating, hot air furnace, etc., and can be configured according to the specific production environment. The blower 2 is connected to the air inlet of the heat source 3, and the wind of the blower 2 blows toward the heat source 3. The heat source 3 heats the wind and enters the hot air chamber 14 of the flash main tower 1. The induced draft fan is installed at the air outlet of the cyclone classifier. The induced draft fan and the blower 2 are turned on at the same time, which can make the entire drying and sterilization equipment in an air flow state.

[0019] Reference Figure 2 and Figure 3The bottom of the cooling chamber 13 is located above the top of the inner cavity of the hot air chamber 14, but the height of the cooling chamber 13 is higher than that of the hot air chamber 14. An air delivery ring pipe 142 is arranged above the top of the hot air chamber 14. The air delivery ring pipe 142 is sleeved on the periphery of the cooling chamber 13. The air inlet of the air delivery ring pipe 142 is connected to the air outlet of the heat source 3. The top of the hot air chamber 14 is connected to a plurality of short air inlet pipes 141 equidistantly distributed along the circumference of the hot air chamber 14. The air outlet direction of the short air inlet pipes 141 in the hot air chamber 14 is obliquely downward and blows toward the outer wall side of the hot air chamber 14. The angles of the air outlet directions of the short air inlet pipes 141 are consistent, and the air inlets of the short air inlet pipes 141 are connected to the air delivery ring pipe 142. After the hot air enters the air delivery ring pipe 142, it will enter each air inlet short pipe 141 under the transportation of the air delivery ring pipe 142, and each air inlet short pipe 141 will blow hot air to each position of the hot air chamber 14 at the same time, and because the air outlet direction of the air inlet short pipe 141 is inclined to blow toward the outer wall side of the hot air chamber 14 and the angle is consistent, the hot air will adhere to the outer wall of the inner cavity of the hot air chamber 14 to form a vortex shape and flow downward, thereby reducing the heat exchange between the hot air and the cooling chamber 13 and reducing heat transfer, so that most of the heat enters the tower tank body 11, and there is hot air in various places in the hot air chamber 14, which reduces the hot air from being concentrated on the tower tank body 11, so that the chicken essence particles around the tower tank body 11 can be blown upward.

[0020] Reference Figure 2 and Figure 3 The cooling chamber 13 includes an upper chamber 131 and a lower chamber 132 which are not connected to each other. The upper chamber 131 and the lower chamber 132 are separated by a partition plate 133. The height position of the partition plate 133 is in the middle of the hot air chamber 14. The top of the upper chamber 131 is connected to a cooling water inlet pipe 134, the bottom of the upper chamber 131 is connected to a cooling water outlet pipe 135, the top of the lower chamber 132 is connected to a cooling water inlet pipe 137, and the bottom of the lower chamber 132 is connected to a cooling water outlet pipe 138. The outer wall of the cooling chamber 13 located in the upper half of the hot air chamber 14 is adhered with a thermal insulation cotton board 17, which surrounds the outer wall of the cooling chamber 13 and is located above the partition plate 133. Since the cooling water in the upper chamber 131 and the cooling water in the lower chamber 132 are not connected to each other, the lower half of the hot air chamber 14 corresponding to the lower chamber 132 can still maintain a low temperature, and under the joint action of the thermal insulation cotton board 17, the heat exchange between the upper half of the hot air chamber 14 and the cooling chamber 13 can be made smaller than the heat exchange between the lower half and the cooling chamber 13, so that the overall temperature of the upper half of the hot air chamber 14 can be higher than that of the lower half of the hot air chamber 14. The air inlet short pipe 141 is located in the upper half of the hot air chamber 14, and a large amount of hot air will gather in the upper half of the hot air chamber 14. Since the overall temperature of the upper half of the hot air chamber 14 is higher than that of the lower half of the hot air chamber 14, and since the heat moves from high temperature to low temperature, the hot air can quickly flow from the upper half of the hot air chamber 14 to the lower half and enter the tower tank body 11.

[0021] Continue to refer to Figure 3 A spiral plate 136 is fixed in the upper chamber 131, and the cooling water flowing out of the cooling water inlet pipe 134 enters the spiral plate 136, and the cooling water is drained from top to bottom by the spiral plate 136. A spiral plate 2 139 is fixed in the lower chamber 132, and the cooling water flowing out of the cooling water inlet pipe 137 enters the spiral plate 2 139, and the cooling water is drained from top to bottom by the spiral plate 2 139. Therefore, the cooling water can flow regularly from top to bottom, and the high temperature area at the bottom of the flash main tower 1 can be evenly cooled.

[0022] Reference Figure 3 and Figure 4 A heat pipe 15 is fixed in the hot air chamber 14, one end of the heat pipe 15 is located on one side of the hot air chamber 14 close to the air inlet short pipe 141, and the other end is located in the inner cavity of the tower tank body 11 and below the stirring member 5, and the heat pipe 15 passes through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower tank body 11, and a plurality of heat pipes 15 are provided and evenly distributed around the hot air chamber 14. The process of vaporization and condensation of the liquid in the heat pipe 15 causes the liquid to circulate inside the heat pipe 15 to achieve heat transfer, thereby efficiently transferring the heat in the hot air chamber 14 to the tower tank body 11. A heat dissipation fin 151 is fixed on the outer wall of one end of the heat pipe 15 located in the inner cavity of the tower tank body 11. The heat dissipation fin 151 is in the shape of a spiral sheet. Two heat dissipation fins 151 are provided on the heat pipe 15. The two heat dissipation fins 151 are spirally coiled around the outer wall of the end of the heat pipe 15. One end of the heat pipe 15 located in the inner cavity of the tower tank body 11 points to the axis of the tower tank body 11. The heat dissipation fin 151 is used to make part of the hot air entering the tower tank body 11 from the hot air chamber 14 flow in a spiral direction along the direction pointed by the heat pipe 15 under the action of the heat dissipation fin 151. The heat dissipation fin 151 can not only efficiently dissipate the heat on the heat pipe 15, but also guide part of the hot air blown into the tower tank body 11, so that part of the hot air is blown to the middle of the tower tank body 11, thereby blowing the chicken essence particles in the middle of the tower tank body 11 upward, ensuring that all the chicken essence particles entering the tower tank body 11 can be blown upward to participate in the drying process.

[0023] Reference Figure 3 and Figure 5 The connection between the bottom edge of the inverted cone 12 and the bottom of the hot air chamber 14 is provided with an air guide 16, which is annular and has a concave arc-shaped top surface. The hot air in the hot air chamber 14 will enter the tower tank 11 through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower tank 11. When the hot air passes through the air guide 16, the front contact between the hot air and other objects can be reduced under the action of the air guide 16, reducing the obstruction to the flow of the hot air, so that the hot air can smoothly enter the tower tank 11, ensuring the smooth flow of air between the hot air chamber 14 and the tower tank 11.

[0024] This application can explain its functional principle through the following operation methods: The exhaust fan and the blower 2 are turned on at the same time, so that the entire drying and sterilizing equipment is in an air flow state. The wind from the blower 2 blows toward the heat source 3, and the heat source 3 heats the wind and enters the air delivery ring pipe 142. The hot air enters each air inlet short pipe 141 under the transportation of the air delivery ring pipe 142, and each air inlet short pipe 141 blows toward the outer wall side of the hot air chamber 14 at the same time. Therefore, the hot air will adhere to the outer wall of the inner cavity of the hot air chamber 14 to form a vortex shape and flow downward, thereby reducing the heat exchange between the hot air and the cooling chamber 13 and reducing the heat transfer, so that most of the heat The amount of hot air can enter the tower tank body 11, and the heat pipe 15 is helpful for the transfer of heat, so the heat in the hot air chamber 14 can be efficiently transferred to the tower tank body 11, and the heat dissipation fins 151 on the outer wall of the heat pipe 15 can not only efficiently dissipate the heat on the heat pipe 15, but also guide part of the hot air blown into the tower tank body 11, so that part of the hot air is blown to the middle of the tower tank body 11, thereby blowing the chicken essence particles in the middle of the tower tank body 11 upward, ensuring that the chicken essence particles entering the tower tank body 11 can be blown upward to participate in the drying process.

[0025] And because the cooling chamber 13 includes an upper chamber 131 and a lower chamber 132 which are not connected to each other, the outer wall of the cooling chamber 13 is adhered with a thermal insulation cotton board 17 at the upper half of the hot air chamber 14. Therefore, the lower half of the hot air chamber 14 corresponding to the lower chamber 132 can still maintain a low temperature. Under the joint action of the thermal insulation cotton board 17, the heat exchange between the upper half of the hot air chamber 14 and the cooling chamber 13 can be made smaller than the heat exchange between the lower half and the cooling chamber 13. The overall temperature of the upper half of the hot air chamber 14 can be made higher than that of the lower half of the hot air chamber 14. Since heat moves from high temperature to low temperature, the hot air can quickly flow from the upper half of the hot air chamber 14 to the lower half and enter the tower tank body 11, reducing the heat exchange time. Therefore, it is achieved that not only the bottom of the flash evaporation main tower 1 can be cooled, but also the heat attenuation of the hot air can be reduced.

[0026] Obviously, those skilled in the art can make various changes and modifications to the present application without departing from the spirit and scope of the present application. Thus, if these modifications and variations of the present application fall within the scope of the claims of the present application and their equivalents, the present application is also intended to include these modifications and variations.

[0027] What has been described above is only a preferred specific implementation manner of the embodiments of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can make equivalent substitutions or changes according to the technical scheme and concept of the present application within the technical scope disclosed in the present application, which should be covered by the protection scope of the present application.

Claims

1. A drying and sterilizing device for processing chicken bouillon seasoning, comprising a flash evaporation main tower (1), characterized in that: The main flash tower (1) comprises: The tower tank body (11) is placed upright and is in the shape of a hollow cylinder; An inverted cone (12) is arranged at the bottom of the inner cavity of the tower tank body (11), and a gap is provided between the bottom edge of the inverted cone (12) and the bottom of the tower tank body (11); A cooling chamber (13) is surrounded on the outer wall of the bottom of the tower tank body (11); A hot air chamber (14) is surrounded on the outer wall of the cooling chamber (13); the bottom of the hot air chamber (14) is connected to the inner cavity of the tower tank body (11); and the hot air in the hot air chamber (14) is formed by blowing air from a blower (2) through a heat source (3); the top of the hot air chamber (14) is connected to a plurality of short air inlet pipes (141) equidistantly distributed around the hot air chamber (14); the air outlet direction of the short air inlet pipes (141) in the hot air chamber (14) is obliquely downward toward the outer wall of the hot air chamber (14); the air outlet directions of the short air inlet pipes (141) are consistent; an air supply ring pipe (142) is arranged above the top of the hot air chamber (14); the air inlet of the air supply ring pipe (142) is connected to the air outlet of the heat source (3).

2. The drying and sterilizing equipment for processing chicken bouillon seasoning according to claim 1, characterized in that: The height of the cooling chamber (13) is higher than the height of the hot air chamber (14); the cooling chamber (13) comprises an upper chamber (131) and a lower chamber (132) which are not connected to each other; the upper chamber (131) and the lower chamber (132) are separated by a partition plate (133); the height position of the partition plate (133) is located in the middle of the hot air chamber (14).

3. The drying and sterilizing equipment for processing chicken bouillon seasoning according to claim 2, characterized in that: The top of the upper chamber (131) is connected to a cooling water inlet pipe (134), the bottom of the upper chamber (131) is connected to a cooling water outlet pipe (135), a spiral plate (136) is fixed in the upper chamber (131), cooling water flowing out of the cooling water inlet pipe (134) enters the spiral plate (136), and the cooling water is drained from top to bottom by the spiral plate (136); the top of the lower chamber (132) is connected to a cooling water inlet pipe (137), the bottom of the lower chamber (132) is connected to a cooling water outlet pipe (138), a spiral plate (139) is fixed in the lower chamber (132), cooling water flowing out of the cooling water inlet pipe (137) enters the spiral plate (139), and the cooling water is drained from top to bottom by the spiral plate (139).

4. The drying and sterilizing equipment for processing chicken bouillon seasoning according to claim 1, characterized in that: A heat pipe (15) is fixed in the hot air chamber (14); one end of the heat pipe (15) is located on a side of the hot air chamber (14) close to the air inlet short pipe (141); the other end is located in the inner cavity of the tower tank body (11); and the heat pipe (15) passes through a gap between the bottom edge of the inverted cone (12) and the bottom of the tower tank body (11); a plurality of heat pipes (15) are provided and are evenly distributed around the hot air chamber (14).

5. The drying and sterilizing equipment for processing chicken bouillon seasoning as claimed in claim 4, characterized in that: A heat dissipation fin (151) is fixed on the outer wall of one end of the heat pipe (15) located in the inner cavity of the tower tank body (11).

6. The drying and sterilizing equipment for processing chicken bouillon seasoning as claimed in claim 5, characterized in that: The heat dissipation fin (151) is in the shape of a spiral fin. Two heat dissipation fins (151) are provided on the heat pipe (15). The two heat dissipation fins (151) are spirally wound around the outer wall of the end of the heat pipe (15). One end of the heat pipe (15) located in the inner cavity of the tower tank body (11) points to the axis of the tower tank body (11). The heat dissipation fin (151) is used to make part of the hot air entering the tower tank body (11) from the hot air chamber (14) flow in a spiral direction along the direction of the heat pipe (15) under the action of the heat dissipation fin (151).

7. The drying and sterilizing equipment for processing chicken bouillon seasoning as claimed in claim 5, characterized in that: An air guide (16) is provided at the connection between the bottom edge of the inverted cone (12) and the bottom of the hot air chamber (14); the air guide (16) is ring-shaped, and the top surface of the air guide (16) is concave arc-shaped.

8. The drying and sterilizing equipment for processing chicken bouillon seasoning according to claim 1, characterized in that: A thermal insulation cotton board (17) is adhered to a portion of the outer wall of the cooling chamber (13) located in the upper half of the hot air chamber (14), and the thermal insulation cotton board (17) surrounds the outer wall of the cooling chamber (13).

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