A drying and sterilization device for the processing of chicken essence seasonings

Abstract

The present application relates to the field of fixed material drying, and discloses a drying and sterilization device for chicken essence seasoning processing, including a flash evaporation main tower. The flash evaporation main tower includes: a tower tank body, which is placed vertically and is in a hollow cylindrical shape; an inverted cone, with a gap between the bottom edge of the inverted cone and the bottom of the tower tank body; a cooling chamber, surrounding the outer wall of the bottom of the tower tank body; a hot air chamber, surrounding 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. The top of the hot air chamber is connected with a number of short air inlet pipes evenly distributed along the circumference of the hot air chamber. The air outlet direction of the short air inlet pipes in the hot air chamber is obliquely downward and blows towards the outer wall side of the hot air chamber. Above the top of the hot air chamber, an air delivery ring pipe is provided, and the air inlet of the air delivery ring pipe is connected to the air outlet of the heat source. The present application solves the technical problems in the prior art that the hot air flowing into the flash evaporation main tower is uneven and the heat attenuation is relatively large, and realizes the effects of not only cooling the bottom of the flash evaporation main tower but also reducing the heat attenuation of the hot air.

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 sterilization device for chicken essence seasoning processing, including a flash evaporation main tower, and the flash evaporation main tower includes: a tower tank body, which is placed vertically and is in a hollow cylindrical shape; an inverted cone, which is arranged at the bottom of the inner cavity of the tower tank body, and there is a gap between the bottom edge of the inverted cone and the bottom of the tower tank body; a cooling chamber, which surrounds the outer wall of the bottom of the tower tank body; a hot air chamber, which 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, and the hot air in the hot air chamber is formed by blowing air from a blower through a heat source, the top of the hot air chamber is communicated with a plurality of air inlet short pipes evenly distributed along the circumference 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, the angles of the air outlet directions of each air inlet short pipe are the same, an air delivery ring pipe is arranged above the top of the hot air chamber, and the air inlet of the air delivery ring pipe is communicated with the air outlet of the heat source.

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

[0009] Further, a first cooling water inlet pipe is communicated with the top of the upper chamber, a first cooling water outlet pipe is communicated with the bottom of the upper chamber, a first spiral plate is fixed in the upper chamber, the cooling water flowing out of the first cooling water inlet pipe enters the first spiral plate, and the first spiral plate drains the cooling water from top to bottom; a second cooling water inlet pipe is communicated with the top of the lower chamber, a second cooling water outlet pipe is communicated with the bottom of the lower chamber, a second spiral plate is fixed in the lower chamber, the cooling water flowing out of the second cooling water inlet pipe enters the second spiral plate, and the second spiral plate drains the cooling water from top to bottom.

[0010] Further, heat pipes are fixed in the hot air chamber. One end of each heat pipe is located on the 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 arranged and evenly distributed along the circumference of the hot air chamber.

[0011] Further, heat dissipation fins are fixed on the outer wall of one end of the heat pipe located in the inner cavity of the tower tank body.

[0012] Further, the heat dissipation fins are in a spiral shape. There are two heat dissipation fins on the heat pipe, and the two heat dissipation fins are spirally wound 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. The heat dissipation fins are used to make part of the hot air entering the tower tank body from the hot air chamber flow spirally along the direction pointed by the heat pipe under the action of the heat dissipation fins.

[0013] Further, a wind guide member is provided at the connection between the bottom edge of the inverted cone and the bottom of the hot air chamber. The wind guide member is annular, and the top surface of the wind guide member is concave-arc shaped.

[0014] One or more technical solutions provided in this application have at least the following technical effects or advantages:

[0015] Due to the adoption of multiple short air inlet pipes that are inclined and blow towards the outer wall side of the hot air chamber, the hot air in the hot air chamber will form a vortex-like downward flow along the inner cavity outer wall of the hot air chamber, reducing the heat exchange between the hot air and the cooling chamber, reducing heat transfer, enabling most of the heat to enter the tower tank body, and the upper and lower chambers of the cooling chamber are arranged, allowing the hot air to quickly flow from the upper half of the hot air chamber to the lower half and enter the tower tank body. This not only reduces the heat exchange time, but also enables the cooling chamber to still cool the high-temperature area. It not only solves the technical problems in the prior art where 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, but also achieves the effect of reducing the heat attenuation of the hot air. Description of the Drawings

[0016] Figure 1 It is a schematic diagram of some components of the drying and sterilization equipment for chicken essence seasoning processing in the embodiment of this application;

[0017] Figure 2 It is a schematic diagram of the inside of the bottom of the tower tank body in the embodiment of this application;

[0018] Figure 3 It is a schematic sectional view of the bottom of the tower tank body in the embodiment of this application;

[0019] Figure 4 It is a schematic diagram of the structure of the heat pipe in the embodiment of this application;

[0020] Figure 5 It is Figure 3 The enlarged schematic diagram of part A in;

[0021] In the figure: 1. Flash evaporation main tower; 11. Tower tank body; 12. Inverted cone; 13. Cooling chamber; 131. Upper chamber; 132. Lower chamber; 133. Partition board; 134. Cooling water inlet pipe one; 135. Cooling water outlet pipe one; 136. Spiral plate one; 137. Cooling water inlet pipe two; 138. Cooling water outlet pipe two; 139. Spiral plate two; 14. Hot air chamber; 141. Short air inlet pipe; 142. Air transmission ring pipe; 15. Heat pipe; 151. Heat dissipation fins; 16. Wind guide member; 17. Heat insulation cotton board; 2. Blower; 3. Heat source; 4. Motor; 5. Stirring member; 6. Classifier. Detailed Embodiment

[0022] The embodiment of the present application discloses a drying and sterilizing device for chicken essence seasoning processing. Through each short air inlet pipe 114, hot air will be blown towards the outer wall side of the hot air chamber 14 at the same time. The hot air will form a vortex and flow downward along the inner cavity outer wall of the hot air chamber 14, thereby reducing the heat exchange between the hot air and the cooling chamber 13, reducing heat transfer. And the cooling chamber 13 is divided into upper and lower parts, so that 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. 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 body 11, reducing the time of heat exchange.

[0023] In order to better understand the above technical solution, the following will combine the description drawings of the specification and specific implementation manners to describe the above technical solution in detail.

[0024] Refer to Figure 1 and Figure 2 , a drying and sterilizing device for chicken essence seasoning processing, including a flash evaporation main tower 1, a blower 2, a heat source 3, a motor 4, a stirring member 5, a classifier 6, a cyclone classifier (not shown), and an induced draft fan (not shown). The flash evaporation main tower 1 is erected vertically. The flash evaporation main tower 1 includes a tower body 11, an inverted cone 12, a cooling chamber 13, and a hot air chamber 14. The tower body 11 is in the shape of a hollow cylinder and is erected vertically. The inverted cone 12 is located at the bottom of the inner cavity of the tower body 11, and there is a gap between the bottom edge of the inverted cone 12 and the bottom of the tower body 11. The cooling chamber 13 surrounds the outer wall of the bottom of the tower body 11, and the hot air chamber 14 surrounds the outer wall of the cooling chamber 13. The bottom of the hot air chamber 14 is communicated with the inner cavity of the tower body 11. The hot air in the hot air chamber 14 will enter the tower body 11 through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower body 11. The stirring member 5 is rotatably arranged at the top of the inverted cone 12. The rotating shaft of the stirring member 5 passes through the bottom of the flash evaporation main tower 1 and extends below the flash evaporation main tower 1. The motor 4 drives the rotating shaft of the stirring member 5 to rotate through a belt drive. The feed inlet of the flash evaporation main tower 1 is located above the stirring member 5. Chicken essence particles can enter the flash evaporation main tower 1 through a feeder. The classifier 6 is installed at the top of the flash evaporation main tower 1. The classifier 6 can classify large and small chicken essence particles. The cyclone classifier is communicated with the discharge port of the classifier 6. The air outlet of the heat source 3 is communicated with the hot air chamber 14. The heat source 3 can be steam, electric heating, a hot blast stove, etc., and can be configured according to the specific production environment. The blower 2 is communicated with the air inlet of the heat source 3. The air blown by the blower 2 is directed towards the heat source 3. The heat source 3 heats the air and enters the hot air chamber 14 of the flash evaporation main tower 1. The induced draft fan is installed at the air outlet of the cyclone classifier. When the induced draft fan and the blower 2 are turned on at the same time, the entire drying and sterilizing device can be in a state of air flow.

[0025] Refer to Figure 2 and Figure 3, the 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. Above the top of the hot air chamber 14, an air delivery ring pipe 142 is provided. The air delivery ring pipe 142 is sleeved around the periphery of the cooling chamber 13. The air inlet of the air delivery ring pipe 142 is communicated with the air outlet of the heat source 3. The top of the hot air chamber 14 is communicated with a plurality of air inlet short pipes 141 evenly distributed at equal intervals along the circumference of the hot air chamber 14. The air outlet direction of the air inlet short pipes 141 in the hot air chamber 14 is obliquely downward and blows towards the outer wall side of the hot air chamber 14. The angles of the air outlet directions of the respective air inlet short pipes 141 are the same. The air inlets of the respective air inlet short pipes 141 are communicated with the air delivery ring pipe 142. After the hot air enters the air delivery ring pipe 142, it will enter each of the air inlet short pipes 141 under the transportation of the air delivery ring pipe 142. Each of the air inlet short pipes 141 will blow hot air to various positions of the hot air chamber 14 at the same time. And because the air outlet direction of the air inlet short pipes 141 is obliquely blown towards the outer wall side of the hot air chamber 14 and the angles are the same, the hot air will form a vortex-like downward flow along the inner cavity outer wall of the hot air chamber 14, so that the heat exchange between the hot air and the cooling chamber 13 is reduced, the heat transfer is reduced, most of the heat enters the tower tank body 11, and there is hot air everywhere in the hot air chamber 14, reducing the concentration of hot air blowing towards the tower tank body 11, so that the chicken essence particles around the tower tank body 11 can all be blown upward.

[0026] Referring to Figure 2 and Figure 3 , the cooling chamber 13 includes an upper chamber 131 and a lower chamber 132 that are not communicated with 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 at the middle position of the hot air chamber 14. The top of the upper chamber 131 is communicated with a first cooling water inlet pipe 134, the bottom of the upper chamber 131 is communicated with a first cooling water outlet pipe 135, the top of the lower chamber 132 is communicated with a second cooling water inlet pipe 137, and the bottom of the lower chamber 132 is communicated with a second cooling water outlet pipe 138. A heat insulation cotton board 17 is pasted on the part of the outer wall of the cooling chamber 13 located in the upper half of the hot air chamber 14. The heat insulation cotton board 17 surrounds the outer wall of the cooling chamber 13 for one week, and the heat insulation cotton board 17 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 do not communicate with 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 combined action of the heat insulation cotton board 17, finally, the heat exchange between the upper half of the hot air chamber 14 and the cooling chamber 13 can be made less than the heat exchange between the lower half of the hot air chamber 14 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. The air inlet short pipes 141 are in the upper half of the hot air chamber 14. A large amount of hot air will accumulate in the upper half of the hot air chamber 14. And because 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 because 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.

[0027] Continue to refer to Figure 3 As shown, a first spiral plate 136 is fixed in the upper chamber 131. The cooling water flowing out of the first cooling water inlet pipe 134 enters the first spiral plate 136, and the first spiral plate 136 drains the cooling water from top to bottom. A second spiral plate 139 is fixed in the lower chamber 132. The cooling water flowing out of the second cooling water inlet pipe 137 enters the second spiral plate 139, and the second spiral plate 139 drains the cooling water from top to bottom. Therefore, the cooling water can flow regularly from top to bottom, and can evenly cool the high-temperature area at the bottom of the flash main tower 1.

[0028] Refer to Figure 3 and Figure 4 As shown, heat pipes 15 are fixed in the hot air chamber 14. One end of each heat pipe 15 is located on the side of the hot air chamber 14 close to the short air inlet pipe 141, and the other end is located in the inner cavity of the tower body 11 and below the stirring member 5. The heat pipes 15 pass through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower body 11. A number of heat pipes 15 are provided and are evenly distributed along the circumference of the hot air chamber 14. The process of vaporization and condensation of the liquid in the heat pipes 15 enables the liquid to circulate inside the heat pipes 15, realizing heat transfer, so that the heat in the hot air chamber 14 can be efficiently transferred to the inside of the tower body 11. Heat dissipation fins 151 are fixed on the outer wall of one end of the heat pipe 15 located in the inner cavity of the tower body 11. The heat dissipation fins 151 are in the shape of spiral flakes. Two heat dissipation fins 151 are provided on the heat pipe 15, and 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 body 11 points to the axis of the tower body 11. The heat dissipation fins 151 are used to make part of the hot air entering the tower body 11 from the hot air chamber 14 flow spirally along the direction pointed by the heat pipe 15 under the action of the heat dissipation fins 151. Using the heat dissipation fins 151 can not only efficiently dissipate the heat on the heat pipe 15, but also divert part of the hot air blown into the tower body 11, so that part of the hot air blows towards the middle of the tower body 11. Thus, the chicken essence particles in the middle of the tower body 11 can be blown upward, ensuring that all the chicken essence particles entering the tower body 11 can be blown upward to participate in the drying process.

[0029] Refer to Figure 3 and Figure 5 As shown, a wind guiding member 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 wind guiding member 16 is annular, and the top surface of the wind guiding member 16 is concave-arc-shaped. The hot air in the hot air chamber 14 will enter the tower body 11 through the gap between the bottom edge of the inverted cone 12 and the bottom of the tower body 11. When the hot air passes through the wind guiding member 16, under the action of the wind guiding member 16, the frontal contact between the hot air and other objects can be reduced, and the obstruction to the flow of the hot air can be reduced, so that the hot air can smoothly enter the tower body 11, ensuring the smooth flow of the air between the hot air chamber 14 and the tower body 11.

[0030] The functional principle of this application can be described through the following operation method:

[0031] Turn on the induced draft fan and the blower 2 simultaneously, so that the entire drying and sterilizing equipment is in a state of air flow. The wind from the blower 2 blows towards the heat source 3. The heat source 3 heats the wind and the hot air enters the air delivery ring pipe 142. Under the delivery of the air delivery ring pipe 142, the hot air will enter each short air inlet pipe 141. Each short air inlet pipe 141 will blow towards the outer wall side of the hot air chamber 14 at the same time. Therefore, the hot air will form a vortex-like downward flow along the inner cavity outer wall of the hot air chamber 14, thus reducing the heat exchange between the hot air and the cooling chamber 13 and reducing heat transfer, enabling most of the heat to enter the tower tank body 11. And the heat pipe 15 helps in heat transfer, and can efficiently transfer the heat in the hot air chamber 14 to the tower tank body 11. Moreover, 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 divert part of the hot air blown into the tower tank body 11, making part of the hot air blow towards the middle of the tower tank body 11. Thus, the chicken essence particles in the middle of the tower tank body 11 can be blown upwards, ensuring that all the chicken essence particles entering the tower tank body 11 can be blown upwards to participate in the drying process.

[0032] And because the cooling chamber 13 includes an upper chamber 131 and a lower chamber 132 that are not connected to each other, and the part of the outer wall of the cooling chamber 13 located in the upper half of the hot air chamber 14 is pasted with a heat insulation cotton board 17. Therefore, the lower half of the hot air chamber 14 corresponding to the lower chamber 132 can still maintain a low temperature. And under the combined action of the heat insulation cotton board 17, finally, the heat exchange between the upper half of the hot air chamber 14 and the cooling chamber 13 can be made less than the heat exchange between the lower half of the hot air chamber 14 and the cooling chamber 13, and 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 time of heat exchange. Therefore, the effect of not only cooling the bottom of the flash evaporation main tower 1 but also reducing the heat attenuation of the hot air is achieved.

[0033] Obviously, those skilled in the art can make various changes and modifications to this application without departing from the spirit and scope of this application. Thus, if these modifications and variations of this application fall within the scope of the claims of this application and their equivalent technologies, this application is also intended to include these changes and modifications.

[0034] The above-mentioned is only the preferred specific implementation mode of the embodiments of this application, but the protection scope of this application is not limited thereto. Any person skilled in the art within the technical scope disclosed by this application, according to the technical solution and its concept of this application, makes equivalent substitutions or changes, and all should be covered within the protection scope of this application.

Claims

1. A drying and sterilization device for the processing of chicken essence seasoning, comprising a flash main tower (1), characterized in that, The flash main tower (1) includes: A tower tank body (11), which is placed vertically and is in a hollow cylindrical shape; An inverted cone (12), which is arranged at the bottom of the inner cavity of the tower tank body (11), and there is a gap between the bottom edge of the inverted cone (12) and the bottom of the tower tank body (11); A cooling chamber (13), which surrounds the outer wall of the bottom of the tower tank body (11); A hot air chamber (14), which surrounds the outer wall of the cooling chamber (13). The bottom of the hot air chamber (14) is communicated with 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 communicated with a plurality of air inlet short pipes (141) that are evenly distributed along the circumference of the hot air chamber (14). The air outlet direction of the air inlet short pipes (141) in the hot air chamber (14) is obliquely downward and blows towards the outer wall side of the hot air chamber (14). The angles of the air outlet directions of each air inlet short pipe (141) are the same. Above the top of the hot air chamber (14), an air delivery ring pipe (142) is arranged. The air inlet of the air delivery ring pipe (142) is communicated with the air outlet of the heat source (3); The height of the cooling chamber (13) is higher than the height of the hot air chamber (14). The cooling chamber (13) includes an upper chamber (131) and a lower chamber (132) that are not communicated with 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 at the middle position of the hot air chamber (14); A heat pipe (15) is fixed in the hot air chamber (14). One end of the heat pipe (15) is located on the 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). Moreover, 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). A plurality of heat pipes (15) are arranged and are evenly distributed along the circumference of the hot air chamber (14); A heat insulation cotton board (17) is pasted on the part of the outer wall of the cooling chamber (13) that is located in the upper half of the hot air chamber (14). The heat insulation cotton board (17) surrounds the outer wall of the cooling chamber (13) for one week.

2. The drying and sterilization equipment for processing chicken essence seasoning according to claim 1, wherein, The top of the upper chamber (131) is communicated with a first cooling water inlet pipe (134), and the bottom of the upper chamber (131) is communicated with a first cooling water outlet pipe (135). A first spiral plate (136) is fixed in the upper chamber (131). The cooling water flowing out of the first cooling water inlet pipe (134) enters the first spiral plate (136), and the first spiral plate (136) drains the cooling water from top to bottom; the top of the lower chamber (132) is communicated with a second cooling water inlet pipe (137), and the bottom of the lower chamber (132) is communicated with a second cooling water outlet pipe (138). A second spiral plate (139) is fixed in the lower chamber (132). The cooling water flowing out of the second cooling water inlet pipe (137) enters the second spiral plate (139), and the second spiral plate (139) drains the cooling water from top to bottom.

3. A drying and sterilization device for processing chicken essence seasonings according to claim 1, 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 body (11).

4. The drying and sterilization equipment for processing chicken essence seasoning according to claim 3, characterized in that, The heat dissipation fin (151) is in a spiral shape. There are two heat dissipation fins (151) 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 body (11) points to the axis of the tower body (11). The heat dissipation fin (151) is used to make part of the hot air entering the tower body (11) from the hot air chamber (14) flow spirally along the direction pointed by the heat pipe (15) under the action of the heat dissipation fin (151).

5. The drying and sterilization equipment for processing chicken essence seasoning according to claim 4, wherein A wind guide member (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 wind guide member (16) is in a ring shape, and the top surface of the wind guide member (16) is in a concave arc shape.

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