Post-heating production line for food packaging

Abstract

The invention relates to the technical field of food production and processing devices, and discloses a food packaging post-heating production line which comprises a heating unit and a cooling unit, the heating unit and the cooling unit are sequentially distributed in the feeding direction, and the heating unit comprises a preheating part and a high-temperature part; the preheating part and the high-temperature part are sequentially distributed in the feeding direction, the temperature of the preheating part is lower than that of the high-temperature part, the preheating part is used for conducting preheating processing on food, and the high-temperature part is used for conducting high-temperature heating on the food; the cooling unit is used for cooling and processing the food heated by the heating unit; the device further comprises a detection unit and a control unit, the detection unit is used for detecting the temperature of the heating unit and the temperature of the cooling unit, and the control unit is used for adjusting the temperature of the heating unit and the temperature of the cooling unit according to the detection result of the detection unit. The food packaging machine has the beneficial effects of being good in heating effect and small in food packaging damage rate.

Description

Technical Field

[0001] The present invention relates to the technical field of food production and processing equipment, and particularly relates to a heating production line for food after packaging. Background Art

[0002] In the process of food production and processing, in order to eliminate pathogenic bacteria and spoilage bacteria in food, it is usually necessary to heat the food during the production process to achieve high-temperature heating and sterilization, enzyme inactivation or ripening processing of the food, so as to avoid food spoilage caused by the reproduction of bacteria during storage and transportation, and improve the safety and storage time of food. In the process of food production and processing, according to different food heating requirements, heating methods such as microwave heating method, hot water immersion method and steam pot heating method are usually included when heating food. Among them, in order to ensure the heating effect and heating efficiency during food production and processing, food is usually heated and processed by a heating device.

[0003] For example, the patent document with the publication number CN111012160B discloses a steam heating device for green food production, including a box body. A first communication port is penetrated through the top of the box body, and steam cabinets are arranged above the first communication port on the top of the box body. One side inside the box body is provided with a heat preservation shell, and a heating water tank is fixedly installed inside the heat preservation shell through a cushion block. A heating wire is arranged inside the heating water tank, and a steam outlet pipe is inserted through the middle of the top of the heating water tank. By the combined use of the first communication port, the steam distribution chamber, the steam collecting box, the steam-water separator, the steam outlet pipe and the second communication port, the steam heating of four steam cabinets can be realized simultaneously. At the same time, the number of materials heated at the same time is greatly increased, which is beneficial to improving the heating efficiency of the materials, improving the utilization rate of steam, helping to prevent steam waste, and also beneficial to reducing costs.

[0004] Although the above technical solution can realize efficient heating of food and reduce the cost during food heating, in the process of some food processing, in order to avoid the food being directly exposed to the environment after heating, resulting in the attachment of microorganisms in the air to the food, causing secondary pollution after food heating and affecting the sterilization effect of the food. Therefore, for some foods, heating is usually required after packaging. When the above technical solution is used for heating and processing food, it is impossible to heat and process food with packaging. During the heating process of food, the packaging bag is likely to burst due to factors such as temperature and the pressure difference inside and outside the packaging bag, increasing the loss rate during food processing and the cost of food production and processing. Summary of the Invention

[0005] The present invention aims to provide a heating production line for food after packaging to solve the technical problems in the prior art.

[0006] To achieve the above object, the present invention adopts the following technical solutions: For a food packaging post-heating production line, it includes a heating unit and a cooling unit. The heating unit and the cooling unit are sequentially distributed along the feeding direction. The heating unit includes a preheating part and a high-temperature part. The preheating part and the high-temperature part are sequentially distributed along the feeding direction. The temperature of the preheating part is lower than that of the high-temperature part. The preheating part is used for preheating and processing food, and the high-temperature part is used for high-temperature heating of food; the cooling unit is used for cooling and processing the food heated by the heating unit; it also includes a detection unit and a control unit. The detection unit is used for detecting the temperatures of the heating unit and the cooling unit, and the control unit is used for adjusting the temperatures of the heating unit and the cooling unit according to the detection results of the detection unit.

[0007] Principle and advantages of this solution: When heating packaged food, the packaged food is conveyed to the heating unit. The packaged food first undergoes preheating through the preheating part in the heating unit and then is conveyed to the high-temperature part for high-temperature heating. When the packaged food finishes high-temperature heating in the high-temperature part, it undergoes cooling processing through the cooling unit and is conveyed to the next production process after cooling.

[0008] In this solution, by setting a preheating part and a high-temperature part in the heating unit, when high-temperature heating packaged food, it can gradually raise the temperature of the packaged food through low-temperature preheating and high-temperature heating in sequence, avoiding rapid pressure changes inside the package and resulting in package rupture when heating the packaged food due to too rapid temperature rise during food heating; and by preheating the food through the preheating part first, the temperature of the food can be initially raised before high-temperature heating, avoiding directly conveying the food to the high-temperature part for high-temperature heating, which may cause the surface temperature of the food to rapidly rise during high-temperature heating while the interior of the food cannot be fully and evenly heated due to its low own temperature, affecting the completeness of food heating and the effect of food heating and processing.

[0009] Preferably, as an improvement, the preheating part includes a plurality of preheating pools. The plurality of preheating pools are evenly distributed along the feeding direction, and the temperature of the heating water in the preheating pools closer to the high-temperature part gradually increases among the plurality of preheating pools. This enables the heating temperature of the food to gradually increase when the food undergoes preheating processing in the preheating part, ensuring that the food can gradually transition to a high-temperature environment during the preheating process and improving the effect of food heating and processing.

[0010] Preferably, as an improvement, the high-temperature part includes a heating chamber. A steam pipe is connected to the heating chamber, and the steam pipe is used for conveying steam into the heating chamber; an exhaust pipe is also provided on the heating chamber, and the exhaust pipe is used for discharging the gas in the heating chamber.

[0011] Preferably, as an improvement, a low-temperature cavity is provided below the heating cavity. The low-temperature cavity and the heating cavity are stacked in the height direction, and the low-temperature cavity and the heating cavity are parallel to each other in the height direction. The bottom of the low-temperature cavity and the heating cavity away from the preheating part is communicated. The low-temperature cavity is used for natural cooling of the heated food. When the food is heated at a high temperature through the heating cavity, the food can be transported to the low-temperature cavity for natural cooling, avoiding the sudden drop in the temperature of the food after heating, which may cause damage to the food packaging due to the drastic temperature change. At the same time, during the natural cooling process of the food, the food can continue to heat the inside of the food through its own preheating, improving the effect of food heating.

[0012] Preferably, as an improvement, a plurality of air inlet pipes are connected to the low-temperature cavity. This enables the low-temperature cavity to fully exchange heat with the external environment, ensuring that the temperature of the low-temperature cavity can be maintained within a preset range, and preventing the temperature in the low-temperature cavity from rising under the heating of the heat dissipated by the food after heating, which may affect the natural cooling effect of the food in the low-temperature cavity.

[0013] Preferably, as an improvement, the cooling unit includes a cooling part. A first cooling cavity and a second cooling cavity are provided in the cooling part. The first cooling cavity and the second cooling cavity are arranged in sequence along the feeding direction, and the first cooling cavity and the second cooling cavity are communicated with each other; a spray pipe network is provided at the top of the first cooling cavity and the second cooling cavity, and the spray pipe network is used to spray cooling water into the first cooling cavity and the second cooling cavity. By spraying cooling water on the surface of the food through the spray pipe network, the food can be quickly cooled down, improving the effect of food cooling and facilitating the food to enter the next processing step in a timely manner after heating and processing.

[0014] Preferably, as an improvement, the spray pipe networks in the first cooling cavity and the second cooling cavity are independently distributed, and the temperature of the cooling water sprayed in the first cooling cavity is higher than the temperature of the cooling water sprayed in the second cooling cavity. This enables the food to be gradually cooled in the first cooling cavity and the second cooling cavity when cooling the food, preventing the cooling speed of the food from being too fast during cooling, which may cause the food packaging to burst or be damaged.

[0015] Preferably, as an improvement, the cooling unit further includes a drying cavity. The drying cavity is located at one end of the second cooling cavity away from the first cooling cavity. One end of the drying cavity is communicated with the second cooling cavity, and the drying cavity is used for drying the surface of the food. The moisture on the surface of the food packaging can be dried in a timely manner after cooling, ensuring the dryness of the surface of the food after heating and processing.

[0016] Preferably, as an improvement, it further includes a pre-inspection unit located at one end of the heating unit away from the cooling unit. The pre-inspection unit is used to detect the packaging tightness of the food before the food is heated and processed, so as to determine the tightness of the food packaging before the food is heated and processed, avoid damage or air leakage of the food itself, and prevent the food from leaking liquid during the heating process of the food, thereby polluting the heating equipment. And it can detect the integrity of the food packaging before heating, so that the food can be repackaged in time, avoiding pollution when the food comes into contact with the external environment after heating and sterilization, resulting in the inability to use the food after secondary packaging and increasing the loss rate during the food production and processing process.

[0017] Preferably, as an improvement, the detection unit is further used to detect the temperature of the food in the heating unit and the cooling unit. The control unit further includes a control board, which is used to control the conveyance of the food according to the detection result of the food temperature by the detection unit. By detecting the temperature of the food through the detection unit, it is ensured that the temperature of the food can rise or fall within the specified range during heating and cooling, avoiding the output of the food when the heating or cooling temperature of the food does not reach the preset range, resulting in incomplete heating or cooling of the food and affecting the quality of the produced food. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic structural diagram of the post-packaging heating production line of the food in the embodiment of the present invention.

[0019] Figure 2 It is a schematic cross-sectional structure diagram of the high-temperature part in the embodiment of the present invention.

[0020] Figure 3 It is a schematic cross-sectional structure diagram of the cooling unit in the embodiment of the present invention. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0021] The following is further detailed through specific embodiments:

[0022] The reference numerals in the accompanying drawings of the specification include: pre-inspection unit 1, heating unit 2, preheating part 201, preheating pool 202, first conveyor belt 203, high-temperature part 204, heating chamber 205, second conveyor belt 206, steam pipe 207, exhaust pipe 208, low-temperature chamber 209, third conveyor belt 210, air inlet pipe 211, cooling unit 3, cooling part 301, first cooling chamber 302, second cooling chamber 303, fourth conveyor belt 304, spray pipe network 305, air-drying chamber 306, air-drying pipe 307.

[0023] As shown in the atta Figure 1As shown, it is used for the post-packaging heating production line of food, including a pre-inspection unit 1, a heating unit 2 and a cooling unit 3. The pre-inspection unit, the heating unit 2 and the cooling unit 3 are distributed in sequence along the feeding direction. The pre-inspection unit 1 is used to detect the food packaging to be heated, the heating unit 2 is used to heat and process the food, and the cooling unit 3 is used to cool the food heated by the heating unit 2.

[0024] The pre-inspection unit 1 includes a packaging seal detection device. The discharge port of the seal detection device is connected to the heating unit 2. The seal detection device is used to detect the sealing performance of the food packaging before heating and processing the packaged food. Preferably, in this embodiment, the seal detection device selects a vacuum packaging leak detection device with the model DK-ST220 to detect the sealing performance of the food packaging. In other embodiments, other instruments or methods can also be used to detect the sealing performance of the food packaging. The specific content of detecting the sealing performance of the food packaging is the prior art and will not be elaborated here. This enables the determination of the tightness of the food packaging before food heating and processing, avoiding damage or air leakage in the food itself, which may cause phenomena such as liquid leakage during food heating, polluting the heating equipment. And it can detect the integrity of the food packaging before heating, enabling timely re-packaging of the food, avoiding contamination when the food comes into contact with the external environment after heat sterilization, resulting in the inability to use the food after secondary packaging and increasing the loss rate during the food production and processing process.

[0025] The heating unit 2 includes a preheating part 201 and a high-temperature part 204. Among them, the preheating part 201 and the high-temperature part 204 are distributed in sequence along the feeding direction. The preheating part 201 is used to preheat and process the food, and the high-temperature part 204 is used to perform high-temperature processing on the preheated food. The preheating part 201 includes a plurality of preheating pools 202. The plurality of preheating pools 202 are evenly distributed along the feeding direction. Heating water is placed in each preheating pool 202, and the heating water is used to preheat the food in sequence. A heating structure or a heating water delivery pipe is also provided in the preheating pool 202. The heating structure or the heating water delivery pipe is used to heat the temperature of the heating water in the preheating pool 202 or supplement heating water into the preheating pool 202 to maintain the stability of the temperature of the heating water in the preheating pool 202. The specific content of maintaining the water temperature stability in the preheating pool 202 is the prior art and will not be elaborated here.

[0026] The side wall between the end of the preheating pool 202 far from the pre-inspection unit 1 and the bottom of the preheating pool 202 is inclined, that is, the side wall of the preheating pool 202 far from the pre-inspection unit 1 is inclined from the bottom to the top and away from the pre-inspection unit 1, so that the overall shape of the prediction pool is a right trapezoid structure. A first conveyor belt 203 is also provided in the preheating pool 202. One end of the first conveyor belt 203 is located at one end of the bottom of the preheating pool 202 close to the pre-inspection unit 1, and the other end of the first conveyor belt 203 extends towards the end of the preheating pool 202 far from the pre-inspection unit 1. And the first conveyor belt 203 is located at the end of the preheating pool 202 far from the pre-inspection unit 1 and extends away from the bottom of the preheating pool 202 along the inclined direction of the side wall of the preheating pool 202. One end of the first conveyor belt 203 far from the preheating pool 202 is connected to the next preheating pool 202 or the high-temperature part 204. The first conveyor belt 203 is used to convey the preheated food in the preheating pool 202 to the next preheating pool 202 or the high-temperature part 204 for heating. The first conveyor belt 203 can be a conveyor mechanism such as a plate conveyor belt. The specific structure of the first conveyor belt 203 is the prior art and will not be elaborated here. It enables the food to be automatically conveyed between multiple preheating pools 202, realizes the automatic assembly line processing of the food between multiple preheating pools 202, and improves the efficiency of food preheating processing.

[0027] The temperature of the heating water in the preheating pools 202 closer to the high-temperature part 204 among the multiple preheating pools 202 gradually increases. When the food is preheated in the preheating section 201, the heating temperature of the food can gradually increase, ensuring that the food can gradually transition to a high-temperature environment during the preheating process and improving the effect of food heating and processing.

[0028] The high-temperature part 204 includes a housing. The housing is a metal rectangular housing. One end of the housing is located at the end of the preheating pool 202 far from the pre-inspection unit 1, and the other end of the housing extends outward along the feeding direction. A heating chamber 205 is provided in the housing, and both ends of the heating chamber 205 extend along the feeding direction towards both ends of the housing. An inlet is also provided on the housing. The inlet is located at one end of the housing close to the preheating section 201. The inlet penetrates the side wall of the housing, and the inlet is connected to the first conveyor belt 203 on the last preheating pool 202 among the multiple preheating pools 202. The inlet is used to convey the food preheated in the preheating section 201 into the heating chamber 205.

[0029] As attached Figure 2As shown in the figure, a second conveyor belt 206 is provided in the heating chamber 205. The second conveyor belt 206 is located at the bottom of the heating chamber 205. One end of the second conveyor belt 206 is located at one end of the heating chamber 205 close to the feed inlet, and the other end of the second conveyor belt 206 extends towards the end of the heating chamber 205 away from the feed inlet. The second conveyor belt 206 is used to drive the food to move from one end of the feed inlet towards the other end of the heating chamber 205. The second conveyor belt 206 can be a plate conveyor belt or a rubber conveyor belt. The specific structure of the second conveyor belt 206 is prior art and will not be elaborated here.

[0030] A steam pipe 207 is connected to the heating chamber 205. One end of the steam pipe 207 penetrates through the side wall of the heating chamber 205 and extends towards the bottom of the heating chamber 205. The other end of the steam pipe 207 is connected to a steam delivery pipe. The steam pipe 207 is used to deliver steam into the heating chamber 205 to heat the food. A plurality of nozzles are connected to the end of the steam pipe 207 located in the heating chamber 205, and the nozzles are spaced apart along the feeding direction in the heating chamber 205. The specific structure and heating method for heating the food by steam in the heating chamber 205 are prior art and will not be elaborated here.

[0031] An exhaust pipe 208 is further provided at the top of the heating chamber 205. One end of the exhaust pipe 208 penetrates through the housing at the top of the heating chamber 205 and is connected to the heating chamber 205, and the other end of the exhaust pipe 208 extends outwards. The exhaust pipe 208 is used to discharge the gas in the heating chamber 205. During the heating process of the heating chamber 205, the steam or air in the heating chamber 205 can be discharged in time, ensuring the stability of the air pressure in the heating chamber 205, avoiding the long-term retention of steam or air in the heating chamber 205, and improving the safety of the heating chamber 205.

[0032] A low-temperature chamber 209 is provided below the heating chamber 205. The low-temperature chamber 209 and the heating chamber 205 are stacked in the height direction. The low-temperature chamber 209 and the heating chamber are parallel to each other in the height direction and are spaced apart from each other, that is, a partition is provided between the low-temperature chamber 209 and the heating chamber 205. The end of the heating chamber 205 away from the feed inlet is connected to the low-temperature chamber 209. Specifically, an opening communicating with the top of the low-temperature chamber 209 is provided at the bottom of the end of the heating chamber 205 away from the feed inlet. The opening is used to convey the heated food in the heating chamber into the low-temperature chamber 209. When high-temperature heating is carried out through the heating chamber 205, the food can be conveyed into the low-temperature chamber 209 for natural cooling, avoiding the sudden drop in the temperature of the food after heating, which may cause damage to the food packaging due to the drastic temperature change. At the same time, during the natural cooling process of the food, the food can continue to heat the inside of the food through its own preheat, improving the heating effect of the food.

[0033] A third conveyor belt 210 is provided at the bottom of the low-temperature chamber 209. One end of the third conveyor belt 210 is located at the end where the low-temperature chamber 209 communicates with the heating chamber 205, and the other end of the third conveyor belt 210 extends towards the other end of the low-temperature chamber 209. A plurality of air inlets are formed in the side wall on one side of the low-temperature chamber 209. The plurality of air inlets are spaced apart on one side of the low-temperature chamber 209. An air inlet pipe 211 is connected to the air inlet. One end of the air inlet pipe 211 communicates with the low-temperature chamber 209 through the air inlet, and the other end of the air inlet pipe 211 is connected to a blower. The air inlet pipe 211 is used to convey air into the low-temperature chamber 209. A plurality of air outlets are formed in the side of the low-temperature chamber 209 away from the air inlets. The plurality of air outlets are spaced apart on one side of the low-temperature chamber 209. One end of the air outlet communicates with the low-temperature chamber 209, and the other end of the air outlet is connected to an exhaust pipe. This enables the low-temperature chamber 209 to fully exchange heat with the external environment, ensuring that the temperature of the low-temperature chamber 209 can be maintained within a preset range, and preventing the temperature inside the low-temperature chamber 209 from rising due to the heat dissipated after food heating, which may affect the natural cooling effect of the food in the low-temperature chamber 209.

[0034] The end of the third conveyor belt 210 away from the low-temperature chamber 209 and the heating chamber 205 penetrates through the side wall of the housing and extends outwards. The end of the third conveyor belt 210 away from the low-temperature chamber 209 is connected to the cooling unit 3. The cooling unit 3 includes a cooling section 301. A first cooling chamber 302 and a second cooling chamber 303 are formed in the cooling section 301. The first cooling chamber 302 and the second cooling chamber 303 are arranged in sequence along the feeding direction, and the first cooling chamber 302 and the second cooling chamber 303 communicate with each other. A fourth conveyor belt 304 is provided in the cooling section 301. The fourth conveyor belt 304 penetrates through the first cooling chamber 302 and the second cooling chamber 303 along the feeding direction from the end of the cooling section 301 close to the heating unit 2. The fourth conveyor belt 304 is used to drive the food through the first cooling chamber 302 and the second cooling chamber 303. A spray pipe network 305 is laid on the top of the first cooling chamber 302 and the second cooling chamber 303. One end of the spray pipe network 305 is connected to a water inlet pipe. The other end of the spray pipe network 305 is evenly arranged on the top of the first cooling chamber 302 and the second cooling chamber 303. A plurality of nozzles are connected to the spray pipe network 305. The plurality of nozzles are evenly distributed on the spray pipe network 305. The spray pipe network 305 is used to spray cooling water into the first cooling chamber 302 and the second cooling chamber 303 through the nozzles to cool the food. The specific content of spraying cooling water into the first cooling chamber 302 and the second cooling chamber 303 through the spray pipe network 305 is prior art and will not be elaborated here. Spraying cooling water on the surface of the food through the spray pipe network 305 enables the food to be quickly cooled, improving the cooling effect of the food and facilitating the food to enter the next processing step in a timely manner after heating and processing.

[0035] As shown in the appendix Figure 3As shown, the spray pipe networks 305 in the first cooling chamber 302 and the second cooling chamber 303 are independently distributed. Specifically, independent water inlet pipes are respectively connected between the first cooling chamber 302 and the second cooling chamber 303, and the temperature of the cooling water sprayed in the first cooling chamber 302 is higher than that of the cooling water sprayed in the second cooling chamber 303. When cooling and reducing the temperature of food, it is possible to gradually reduce the temperature in the first cooling chamber 302 and the second cooling chamber 303, avoiding too fast cooling speed of the food during temperature reduction, which may cause the food packaging to burst or be damaged.

[0036] The cooling unit 3 further includes a drying chamber 306. The drying chamber 306 is located at one end of the second cooling chamber 303 away from the first cooling chamber 302. One end of the drying chamber 306 is communicated with the second cooling chamber 303, and the other end of the drying chamber 306 extends outward along the feeding direction; and one end of the fourth conveyor belt 304 away from the cooling unit 3 penetrates through the drying chamber 306 along the feeding direction. A plurality of drying pipes 307 are communicated at the top of the drying chamber 306. The plurality of drying pipes 307 are evenly distributed along the extending direction of the drying chamber 306. One end of the drying pipe 307 is communicated with the drying chamber 306, and the other end of the drying pipe 307 is connected to a drying fan. The drying pipe 307 is used to convey dry air into the drying chamber 306 to dry the moisture on the surface of the food. The specific content of drying the surface of the food with dry air is prior art and will not be elaborated here. Drying the moisture on the surface of the food packaging in time after cooling ensures the dryness of the surface of the food after heating and processing.

[0037] It further includes a detection unit. The detection unit includes a first detection part and a second detection part. The first detection part is used to detect the temperature of the food in the heating chamber 205, and the second detection part is used to detect the temperature of the food in the first cooling chamber 302 and the second cooling chamber 303. The first detection part and the second detection part can detect the food temperature through an infrared temperature sensor or a thermal imaging sensor. Preferably, in this embodiment, both the first detection part and the second detection part select a thermal imaging sensor with the model number HTPA32x32d to detect the food temperature.

[0038] The control unit is electrically connected to the detection unit, the heating unit 2 and the cooling unit 3. The control unit is used to specifically adjust the temperatures in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 of the heating unit according to the detection results of the detection unit. Specifically, the control unit analyzes the ambient temperature of heating or cooling in the environments of the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 in the detection results of the detection unit, compares the detected ambient temperature with the preset temperatures of the heating chamber 205, the first cooling chamber 302 or the second cooling chamber 303, and adjusts the temperatures of the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 according to the comparison results. Among them, the control unit can select data processing and control chips or devices such as microprocessors, single-chip microcomputers, and servers to control the production line. Preferably, in this embodiment, the control unit selects a single-chip microcomputer with the model TMS320F28379D to control the temperature of the production line. The specific content of controlling the temperature by the control unit is the prior art and will not be elaborated here. By the detection unit and the control unit, the temperature in the heating and cooling processing is monitored and controlled in real time, ensuring the accuracy of the temperature when the heating unit 2 and the cooling unit 3 are performing heating and cooling processing, and improving the effect of heating and cooling the food.

[0039] The control unit further includes a plurality of control plates, which are evenly distributed in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303. One end of the control plate is connected to the inner wall of the top of the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 through a control mechanism such as a robotic arm. The control plate can move up and down in the height direction in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303. The control plate is used to block the food in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 from moving forward along the feeding direction.

[0040] The control unit is further used to adjust the position of the control plate according to the temperature detection results of the food in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303 by the detection unit. Specifically, when the control unit analyzes according to the detection results of the detection unit that the temperature of the food in the heating chamber 205 is lower than the preset heating temperature, or the temperature in the first cooling chamber 302 and the second cooling chamber 303 is higher than the preset cooling temperature, it issues an instruction to adjust the control plate to move downward, so that the control plate can block the food at the corresponding position from continuing to move forward along the feeding direction, extending the residence time of the food in the heating chamber 205, the first cooling chamber 302 and the second cooling chamber 303, and increasing the heating or cooling time of the food. By the detection unit detecting the temperature of the food, it is ensured that when the food is heated and cooled, the temperature of the food can rise or fall within the specified range, avoiding the situation that the food is output when the heating or cooling temperature of the food does not reach the preset range, resulting in incomplete heating or cooling of the food and affecting the quality of the produced food.

[0041] The specific implementation process is as follows:

[0042] When heating the packaged food, the packaged food is conveyed to the heating unit 2. The packaged food first passes through the preheating section 201 in the heating unit 2 for preheating, and then is conveyed to the high-temperature section 204 for high-temperature heating. After the packaged food is completely heated at high temperature in the high-temperature section 204, it is cooled through the first cooling chamber and the second cooling chamber in the cooling unit 3 in sequence. After cooling, it is conveyed to the next production process.

[0043] Compared with the prior art, in this solution, by arranging the preheating section 201 and the high-temperature section 204 in the heating unit 2, when high-temperature heating the packaged food, the packaged food can be gradually heated up by low-temperature preheating and high-temperature heating in sequence, avoiding the rapid change of the pressure inside the package and the resulting rupture of the package due to the too-fast temperature rise during the heating of the food with packaging; and by first preheating the food through the preheating section 201, the temperature of the food can be initially increased before high-temperature heating, avoiding directly conveying the food to the high-temperature section 204 for high-temperature heating, which may cause the surface temperature of the food to rise rapidly during high-temperature heating, and the inside of the food cannot be completely and evenly heated due to its low own temperature, affecting the completeness of food heating and the effect of food heating and processing.

[0044] It should be noted that for those skilled in the art, without departing from the technical solution of the present invention, several deformations and improvements can still be made, which should also be regarded as the protection scope of the present invention, and these will not affect the implementation effect of the present invention and the practicality of the patent. The protection scope required by this application shall be subject to the content of its claims, and the specific implementation manners and the like recorded in the specification can be used to interpret the content of the claims.

Claims

1. Used in food packaging post-heating production line, characterized by: The invention comprises a heating unit and a cooling unit, wherein the heating unit and the cooling unit are sequentially distributed along the feeding direction, the heating unit comprises a preheating part and a high temperature part, wherein the preheating part and the high temperature part are sequentially distributed along the feeding direction, the temperature of the preheating part is lower than the temperature of the high temperature part, the preheating part is used for preheating the food, and the high temperature part is used for high temperature heating of the food; the cooling unit is used for cooling the food heated by the heating unit; the invention also comprises a detection unit and a control unit, wherein the detection unit is used for detecting the temperatures of the heating unit and the cooling unit, and the control unit is used for adjusting the temperatures of the heating unit and the cooling unit according to the detection result of the detection unit.

2. The post-packaging heating production line for food according to claim 1, characterized in that: The preheating part comprises a plurality of preheating pools, which are evenly distributed along the feeding direction, and the temperature of the heating water in the preheating pools close to the high temperature part among the plurality of preheating pools gradually increases.

3. The post-packaging heating production line for food according to claim 1, characterized in that: The high temperature part comprises a heating chamber, the heating chamber is connected with a steam pipe, the steam pipe is used to transport steam into the heating chamber; the heating chamber is also provided with an exhaust pipe, the exhaust pipe is used to discharge the gas in the heating chamber.

4. The post-packaging heating production line for food according to claim 3 is characterized in that: A low-temperature cavity is provided below the heating cavity. The low-temperature cavity and the heating cavity are stacked in the height direction. The low-temperature cavity and the heating cavity are parallel to each other in the height direction. The low-temperature cavity is connected to the bottom of the heating cavity away from the preheating part. The low-temperature cavity is used for naturally cooling the heated food.

5. The post-packaging heating production line for food according to claim 4 is characterized in that: The low temperature chamber is connected with a plurality of air inlet pipes.

6. The post-packaging heating production line for food according to claim 1, characterized in that: The cooling unit includes a cooling part, in which a first cooling chamber and a second cooling chamber are arranged, the first cooling chamber and the second cooling chamber are distributed in sequence along the feeding direction, and the first cooling chamber and the second cooling chamber are connected to each other; a spray pipe network is arranged on the top of the first cooling chamber and the second cooling chamber, and the spray pipe network is used to spray cooling water into the first cooling chamber and the second cooling chamber.

7. The post-packaging heating production line for food according to claim 6, characterized in that: The spray pipe networks in the first cooling chamber and the second cooling chamber are independently distributed, and the temperature of the cooling water sprayed in the first cooling chamber is higher than the temperature of the cooling water sprayed in the second cooling chamber.

8. The post-packaging heating production line for food according to claim 6, characterized in that: The cooling unit further comprises an air-drying chamber, which is located at one end of the second cooling chamber away from the first cooling chamber, one end of the air-drying chamber is connected to the second cooling chamber, and the air-drying chamber is used for air-drying the surface of the food.

9. The post-packaging heating production line for food according to claim 1, characterized in that: It also includes a pre-inspection unit, which is located at one end of the heating unit away from the cooling unit, and is used to detect the sealing performance of the food packaging before the food is heated.

10. The post-packaging heating production line for food according to claim 1, characterized in that: The detection unit is also used to detect the temperature of the food in the heating unit and the cooling unit. The control unit also includes a control board, which is used to control the transportation of the food according to the detection result of the detection unit on the temperature of the food.

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