Uniform food sugar scattering device and method based on cooperation of reciprocating material pushing and conveying line

Abstract

The invention discloses a food uniform sugar scattering device based on reciprocating pushing and conveying line collaboration, the food uniform sugar scattering device comprises a frame body, a conveying mechanism and a sugar scattering mechanism are arranged on the frame body, and the conveying mechanism is used for conveying external food to be subjected to sugar scattering; the sugar scattering mechanism comprises a transfer part, a first groove body and a second groove body are formed in the transfer part, the second groove body is used for allowing external sugar to flow into the first groove body, the sugar scattering device further comprises an adjusting assembly, and the adjusting assembly is used for adjusting the falling position of the sugar discharged by the first groove body or the transfer part relative to external food to be subjected to sugar scattering; the sugar scattering mechanism further comprises a rod body and a driving part used for driving the rod body to move in a reciprocating mode, the rod body is contained in the first groove body, when the rod body pushes out the sugar in the first groove body, the sugar contained in the second groove body is stopped by the side wall of the rod body and cannot fall off, and after the rod body pushes out the sugar and resets, the sugar contained in the second groove body falls into the first groove body. Sugar materials on the surface of food are uniformly distributed, and the production process is efficient and controllable.

Description

Technical Field

[0001] This invention relates to the field of food processing, and in particular to a food uniform sugar coating device and method based on the coordination of reciprocating feeding and conveyor lines. Background Technology

[0002] In food processing operations such as pastry, snack food, and catering production, evenly sprinkling sugar on the surface of food is a common process to improve the appearance and taste of food. Currently, sugar sprinkling is mainly done manually or with simple mechanical devices. Manual sugar sprinkling suffers from problems such as high labor intensity, poor uniformity, difficulty in controlling measurement, and challenges in hygiene management, making it difficult to meet the requirements of large-scale, standardized production. Traditional mechanical sugar sprinkling devices typically use gravity feeding or simple vibration feeding, which makes it difficult to precisely control the feeding amount and speed, easily leading to uneven feeding, local accumulation, or excessive feeding at one time. Furthermore, it is prone to clogging with fine powdery or moist sugars that easily clump, requiring frequent maintenance and cleaning, thus affecting production continuity.

[0003] Therefore, there is an urgent need for a food uniform sugar coating device and method based on the coordination of reciprocating feeding and conveyor lines to solve the above problems. Summary of the Invention

[0004] To overcome the shortcomings of the prior art, the present invention provides a food uniform sugar coating device and method based on the coordination of reciprocating feeding and conveyor line.

[0005] The technical solution adopted by this invention to solve its technical problem is:

[0006] This invention provides a food uniform sugar-sprinkling device based on the coordination of reciprocating feeding and a conveyor line. It includes a frame with a conveying mechanism and a sugar-sprinkling mechanism. The conveying mechanism transports external food to be sprinkled with sugar. The sugar-sprinkling mechanism includes a transfer component with a first trough and a second trough connected to each other. The second trough allows external sugar to flow into the first trough. The device also includes an adjustment component to adjust the falling position of the sugar discharged from the first trough or the transfer component relative to the external food to be sprinkled with sugar. The sugar-sprinkling mechanism further includes a rod and a drive component for reciprocating the rod. The rod is housed in the first trough. External sugar falls into the first trough via the second trough. When the rod pushes out the sugar in the first trough, the sugar in the second trough is stopped by the side wall of the rod and does not fall. After the rod pushes out the sugar and resets, the sugar in the second trough falls into the first trough.

[0007] Preferably, the transfer unit is provided with a discharge hopper, which is located at the end of the first groove for discharging material. A fourth groove is provided on the side of the discharge hopper near the transfer unit. The fourth groove is used to limit the discharge hopper to be placed on the transfer unit. The connection between the fourth groove and the transfer unit realizes the stable installation of the discharge hopper, provides a fixed channel for the sugar to fall, and avoids the discharge hopper from shifting and affecting the sugar sprinkling position.

[0008] Preferably, the fourth groove is a strip extending in the vertical direction. The fourth groove is used for external bolts to pass through, so that the discharge hopper can be adjusted up and down relative to the transfer component. The cooperation between the strip groove and the bolts allows the discharge hopper to be adjusted up and down relative to the transfer component, so as to achieve precise control of the sugar falling position and adapt to the sugar sprinkling needs of foods of different heights.

[0009] A method for uniformly dispensing sugar into food based on the coordination of reciprocating feeding and conveyor lines includes the following steps:

[0010] S1: The food to be sprinkled with sugar is transported to the sugar-sprinkling area via a conveyor mechanism;

[0011] S2: Perform a reciprocating pushing motion in the sugar-spreading area to evenly spread the sugar on the food surface;

[0012] S3: Real-time matching of feeding speed, conveying speed and sugar supply is achieved through a dynamic parameter adjustment system, forming a coordinated control of the entire process;

[0013] S4: Adjust the distance between the discharge hopper and the food to be sprinkled with sugar as needed;

[0014] S5: Remove the food after the sugar has been applied.

[0015] Preferably, the reciprocating pushing action specifically includes: the driving component drives the rod to perform reciprocating linear motion in the first groove; during the pushing phase, the rod pushes the sugar outward to the discharge hopper; during the pushing and resetting phases, when the rod retracts, the sugar in the second groove is stopped by the rod and does not fall temporarily; after the rod resets, the second groove is connected to the first groove, so that the sugar in the second groove can be replenished to the first groove; by adjusting the stroke length of the rod to control the amount of sugar pushed at one time, and matching the stroke with the food conveying speed, the continuity of sugar supply and the precise control of the amount of sugar pushed at one time are achieved. Combined with the function of adjusting the stroke length of the rod to control the amount of sugar pushed at one time and matching it with the food conveying speed, the dynamic matching of the amount of sugar pushed and the conveying speed is achieved. The final effect is that the sugar supply during the sugar-spreading process is stable, the amount of sugar pushed at one time is precisely controllable and coordinated with the conveying speed, ensuring the uniformity of sugar spreading and improving production efficiency.

[0016] Preferably, the conveying process of the conveying mechanism includes the following steps: the conveyor belt runs at a constant speed and the conveying surface is kept flat by a flat support plate or tensioning mechanism, thereby ensuring the stability of the food's posture during the conveying process; a lateral guide structure is set in the sugar-sprinkling area to prevent the food from shifting laterally; the conveying speed is adjusted according to the food size and the target sugar-sprinkling density, and the slower the conveying speed, the higher the sugar deposition per unit area; the food spacing is controlled by the feeding end distribution mechanism or the start and stop cycle of the conveyor belt to ensure that the food maintains a preset interval when entering the sugar-sprinkling area, thus achieving the stability of the food's posture during the conveying process; the function of adjusting the conveying speed according to the food size and the target sugar-sprinkling density (the slower the speed, the higher the sugar deposition per unit area) achieves a precise match between the sugar-sprinkling amount and the food size and density; the function of controlling the food spacing through the feeding end distribution mechanism or the start and stop cycle of the conveyor belt ensures that the food maintains a preset interval when entering the sugar-sprinkling area. The final effect is a stable production process, consistent food posture, precise and controllable sugar-sprinkling amount, and uniform food spacing, improving overall production efficiency and sugar-sprinkling quality.

[0017] Preferably, step S2 also includes sugar pretreatment. The sugar pretreatment method includes sieving to remove impurities, drying and moisture prevention, and crushing and homogenization to ensure the uniformity and flowability of sugar particles. This improves the uniformity and flowability of sugar particles, and ultimately avoids sugar blockage, ensures smooth spreading, and improves the stability and uniformity of the sugar spreading process.

[0018] Preferably, the dynamic parameter adjustment includes: adjusting the height of the discharge hopper vertically according to the needs of foods with different thicknesses or foods requiring sugar to be sprinkled from different heights; dynamically adjusting the pushing frequency according to the food conveying speed to maintain a constant amount of sugar sprinkled per unit length; detecting the food thickness through sensors and automatically adjusting the vertical distance between the discharge hopper and the food through external drive components; adjusting the pushing frequency according to the production line speed to achieve adaptive adjustment for different food sizes or heights; simultaneously detecting the food thickness through sensors and automatically adjusting the vertical distance between the discharge hopper and the food to achieve real-time and precise control of the vertical distance; and adjusting the pushing frequency according to the production line speed to achieve synergy between the production cycle and the pushing frequency. The final effect is precise parameter matching, strong adaptability, and high degree of automation, ensuring that the sugar sprinkling process is stable and controllable and adaptable to different production needs.

[0019] Preferably, step S3 further includes closed-loop control, which includes the following steps: setting weighing sensors at both the beginning and end of the conveyor belt, determining the actual sugar amount by the values ​​monitored by the weighing sensors at the beginning and end, and adjusting the rod stroke or pushing speed after comparing the actual sugar amount with the preset sugar amount; setting the error threshold to ±5%, and starting the correction program when the error exceeds this threshold; optimizing the pushing parameter prediction model based on the results of multiple consecutive sugar applications, thereby achieving real-time monitoring and precise adjustment of the sugar amount; optimizing the pushing parameter prediction model based on the results of multiple consecutive sugar applications, thereby achieving continuous optimization of the pushing parameters, and ultimately achieving high sugar application accuracy, strict error control, timely parameter adjustment, and continuous optimization of the prediction model, thus improving the stability and consistency of the sugar application process.

[0020] Preferably, step S3 further includes, after the sugar is sprinkled, using micro-vibration to further disperse the sprinkled sugar, thereby improving the uniformity of the sugar on the food surface and achieving further uniform dispersion of the sugar on the food surface. The final effect is to improve the uniformity of sugar distribution, avoid local accumulation, and enhance the sugar sprinkling effect.

[0021] Specifically, in this embodiment, the micro-vibration is achieved by coordinating the vibration generated by the conveying mechanism drive component or the external vibration generator with the reciprocating pushing action to improve the uniformity of sugar distribution on the food surface, thereby realizing the secondary dispersion and enhancement of sugar on the food surface. The final effect is to improve the uniformity of sugar distribution, avoid local accumulation or gaps, and enhance the uniformity of sugar application.

[0022] The beneficial effects of this invention are as follows: Through the above-described structural design, during use, the conveying mechanism accurately transports the food to be sugared to the sugaring area, achieving continuity and positioning accuracy in the production process. Combined with the reciprocating pushing action, the sugar is evenly distributed on the food surface, improving the sugar distribution uniformity and coverage. The dynamic parameter adjustment system, through real-time matching of pushing speed, conveying speed, and sugar supply, achieves coordinated control of the entire process, thereby optimizing the stability and efficiency of the sugaring process. Simultaneously, adjusting the distance between the discharge hopper and the food to be sugared allows for adaptive adjustments to different food sizes or shapes. Finally, removing the sugared food completes the process, achieving closed-loop operation of the production line. The overall technical effect is characterized by high sugar distribution uniformity, improved production efficiency, precise parameter matching, strong adaptability, and a high degree of automation. It effectively solves problems such as uneven distribution and delayed parameter adjustment that easily occur in traditional sugaring processes, ensuring uniform sugar distribution on the food surface and a highly efficient and controllable production process. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. The accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0024] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0025] Figure 1 This is one of the schematic diagrams of the sugar-spreading device of the present invention;

[0026] Figure 2 This is one of the exploded schematic diagrams of the sugar-spreading device of the present invention;

[0027] Figure 3 This is the second schematic diagram of the sugar-spreading device of the present invention;

[0028] Figure 4 This is the second exploded schematic diagram of the sugar-spreading device of the present invention;

[0029] Figure 5 This is a schematic diagram of the conveying mechanism of the present invention;

[0030] Figure 6 This is a schematic diagram of the sugar-spreading mechanism of the present invention;

[0031] Figure 7 This is a partial exploded schematic diagram of the sugar-spreading device of the present invention;

[0032] Figure 8 This is a flowchart of the sugar-sprinkling method of the present invention.

[0033] The reference numerals in the figures include:

[0034] 1. Frame; 2. Conveying mechanism; 3. Sugar spreading mechanism; 11. Support leg; 12. First plate; 13. Clearance groove; 14. Slide groove; 15. Adjusting component; 16. Second plate; 17. Stop; 21. Conveyor belt; 22. Drive assembly; 23. Shaft; 24. Roller; 31. Transfer component; 311. First trough; 312. Second trough; 313. Third trough; 32. Discharge hopper; 33. Drive component; 34. Rod; 35. Discharge hopper; 351. Fourth trough; 36. Cover. Detailed Implementation

[0035] Reference Figures 1 to 8A food uniform sugar-spreading device based on reciprocating feeding and conveyor line coordination includes a frame 1, on which a conveying mechanism 2 and a sugar-spreading mechanism 3 are installed. The conveying mechanism 2 is used to transport external food to be sugar-spreaded. The sugar-spreading mechanism 3 includes a transfer component 31, on which a first trough 311 and a second trough 312 are provided. The first trough 311 and the second trough 312 are connected. The second trough 312 is used for external sugar to flow into the first trough 311. The sugar-spreading device also includes an adjustment component, which is used to adjust the amount of sugar discharged from the first trough 311. The transfer unit 31 is positioned relative to the falling position of the external food to be sprinkled with sugar; the sugar-sprinkling mechanism 3 also includes a rod 34 and a drive unit 33 for driving the rod 34 to reciprocate. The rod 34 is housed in the first groove 311. External sugar falls into the first groove 311 via the second groove 312. When the rod 34 pushes out the sugar in the first groove 311, the sugar in the second groove 312 is stopped by the side wall of the rod 34 and will not fall. After the rod 34 pushes out the sugar and resets, the sugar in the second groove 312 falls into the first groove 311.

[0036] With the above structural setup, during use, the conveying mechanism 2 on the frame 1 enables automated conveying of food to be sprinkled with sugar from the outside. The first trough 311 of the transfer component 31 in the sugar-sprinkling mechanism 3 is connected to the second trough 312. The second trough 312 is used for external sugar to flow into the first trough 311. The discharge hopper 35, which is movably set on the transfer component 31, enables flexible adjustment of the sugar's falling position. At the same time, the sugar-sprinkling mechanism 3 drives the rod 34 to reciprocate in the first trough 311 through the drive component 33. When the rod 34 pushes out the sugar in the first trough 311, its side wall stops the sugar in the second trough 312 from falling. After the rod 34 resets, the sugar in the second trough 312 falls into the first trough 311, realizing intermittent quantitative sprinkling of sugar. The whole system achieves precise position control, uniform sugar distribution, and automated operation of the food sugar-sprinkling process through the coordinated action of various components, improving sugar-sprinkling efficiency and product quality stability.

[0037] Specifically, a removable throttling sleeve is inserted into the connecting port of the second tank 312. The inner hole is shaped like a Venturi cone (with three transition sections: inlet θ1 = 15°, outlet θ2 = 5°). The sleeve is positioned by a spring pin and is marked with "particle size / target flow rate". The structure allows for rapid matching of the feed rate for different sugar particle sizes / bulk densities, reducing the pressure on purely electronic compensation.

[0038] Specifically, the transfer unit 31 is equipped with a discharge hopper 35, which is used to receive the sugar discharged from the first tank 311 and sprinkle it to the outside food to be sugared.

[0039] Specifically, in this embodiment, the adjustment component is located on the transfer member 31 to adjust the falling position of the transfer member 31 relative to the external food to be sprinkled with sugar.

[0040] Specifically, in other embodiments, the upper end of the discharge hopper 35 is provided with a cover, which is embedded in the discharge hopper 35. The discharge hopper 35 is also provided with a fifth groove that is collinear with the length direction of the fourth groove 351. The fifth groove is arranged in a strip shape. The fifth groove is used to communicate between the first groove 311 and the internal space of the discharge hopper 35. The strip-shaped fifth groove is used so that the first groove 311 can still communicate with the internal space of the discharge hopper 35 after the position of the discharge hopper 35 is changed.

[0041] Specifically, in one embodiment, the transfer member 31 is provided with a driving component, which is used to drive the discharge hopper 35 to slide relative to the transfer member 31, so as to adjust the falling position of the discharge hopper 35 relative to the food to be sprinkled with sugar in the outside world.

[0042] Specifically, in another embodiment, the frame 1 is provided with a driving component, which is used to drive the transfer component 31 to move up and down, so as to adjust the distance between the transfer component 31 and the external food to be sprinkled with sugar.

[0043] Specifically, the outer surface of the rod 34 is attached to the inner surface of the first groove 311, and the length of the rod 34 is not less than the length of the first groove 311. The tight fit of the surfaces forms a sealing structure to prevent sugar leakage. The matching length ensures that the rod 34 can completely push out the sugar in the first groove 311, thereby achieving precise control and reliable guarantee of quantitative sugar dispensing.

[0044] Specifically, the end face of the rod 34 away from the drive member 33 intersects the central axis of the rod 34, and the included angle is not 90°.

[0045] Specifically, the transfer unit 31 is provided with a discharge hopper 35, which is located at the end of the first groove 311 used for discharging. A fourth groove 351 is opened on the side of the discharge hopper 35 near the transfer unit 31. The fourth groove 351 is used to limit the discharge hopper 35 to be set on the transfer unit 31. The connection between the fourth groove 351 and the transfer unit 31 realizes the stable installation of the discharge hopper 35, provides a fixed channel for the sugar to fall, and avoids the discharge hopper 35 from shifting and affecting the sugar sprinkling position.

[0046] Specifically, the fourth groove 351 is a strip extending in the vertical direction. The fourth groove 351 is used for external bolts to pass through, so that the discharge hopper 35 can be adjusted up and down relative to the transfer member 31. The cooperation between the strip groove and the bolts allows the discharge hopper 35 to be adjusted up and down relative to the transfer member 31, so as to achieve precise control of the sugar falling position and adapt to the sugar sprinkling needs of foods of different heights.

[0047] Specifically, the discharge hopper 35 includes a hopper body near the first trough 311 and a discharge part away from the first trough 311. The hopper body is rectangular and the discharge part is circular. The hopper body and the discharge part are integrally injection molded. The rectangular hopper body matches the shape of the discharge end of the first trough 311 to ensure smooth sugar transfer. The circular discharge part reduces the resistance of sugar falling. The integrally molded structure enhances the strength and sealing of the discharge hopper 35 and prevents sugar leakage.

[0048] Specifically, the length direction of the second trough 312 intersects the length direction of the first trough 311. The transfer component 31 is also provided with a third trough 313, which is located on the side of the second trough 312 away from the first trough 311. The size of the third trough 313 gradually increases from the end closer to the second trough 312 to the end away from the second trough 312 to facilitate feeding. The cross-direction design optimizes the sugar flow path. The gradual size of the third trough 313 facilitates the smooth flow of sugar from the hopper 32 through the third trough 313 and the second trough 312 into the first trough 311, thereby improving feeding efficiency.

[0049] Specifically, the transfer unit 31 is equipped with a hopper 32, which is used to hold external sugar. The second tank 312 is connected to the internal space of the hopper 32 via the third tank 313. The hopper 32, as a sugar storage container, ensures a continuous and stable supply of sugar to the first tank 311 through the connecting structure, avoiding interruption during the sugar dispensing process.

[0050] Specifically, the outer wall of the hopper 32 can also be equipped with a driveable eccentric rotating shaft. The shaft drives the inner wall silicone soft fingers to periodically move through spokes. The rotating shaft is driven by a micro motor through a detachable coupling. The soft fingers form a sweeping contact with the inlet of the third trough 313 and are superimposed with the "gradual opening" structure of the third trough, which significantly reduces bridging and keeps the feeding of the first trough 311 stable.

[0051] Specifically, a number of first grooves 311 are provided, and the length directions of the number of first grooves 311 are parallel. The distance between two adjacent fourth grooves 351 is equal to the distance between two adjacent first grooves 311.

[0052] Specifically, the number of the third tank 313, the second tank 312, and the discharge hopper 35 is equal to the number of the first tank 311, which will not be elaborated further here.

[0053] Specifically, two adjacent discharge hoppers 35 are fitted together, and the bottom of the discharge hopper 35 is provided with a circular discharge port.

[0054] Specifically, the frame 1 includes support legs 11 and a first plate 12 mounted on the support legs 11. A conveying mechanism 2 is mounted on the first plate 12. The conveying mechanism 2 is used to convey objects to be sprinkled with sugar from the outside. The support legs 11 provide vertical support. The first plate 12 serves as an installation platform to provide a stable foundation for the overall structure. The conveying mechanism 2 realizes the automated conveying of objects to be sprinkled with sugar.

[0055] Specifically, a rubber-metal vibration isolation pad is installed between the outrigger 11 and the ground, a thin damping pad is installed between the outrigger 11 and the first plate 12, and a lateral limiting rubber pad is installed at the stop part 17.

[0056] Specifically, the conveying mechanism 2 includes two conveyor belts 21, which are respectively located at both ends of the width direction of the first plate 12. Rollers 24 are provided at both ends of the length direction of the conveyor belts 21. The conveyor belts 21 are rotatably mounted on the first plate 12 via the rollers 24. The rollers 24 protrude from the first plate 12. The first plate 12 is provided with clearance grooves 13 for the protrusion of the rollers 24. The design of the double conveyor belts 21 realizes the smooth conveying of objects. The protrusion of the rollers 24 and the clearance grooves 13 cooperate to avoid motion interference and ensure smooth conveying.

[0057] Specifically, in other embodiments, the length direction of the first trough 311 intersects the movement direction of the conveyor belt 21, and the included angle is an acute angle, that is, the discharge port of the first trough 311 is slightly tilted upward to prevent the sugar from falling off by itself.

[0058] Specifically, in other embodiments, the first groove 311 can also be arranged in an arc shape, and the driving member 33 drives the arc-shaped rod 34 to slide in the first groove 311. The discharge port of the first groove 311 is slightly inclined upward as above.

[0059] Specifically, the thickness of the conveyor belt 21 is not greater than the height of the roller body 24 protruding from the first plate 12.

[0060] Specifically, the length of the conveyor belt 21 is not greater than the length of the first plate 12.

[0061] Specifically, the first plate 12 is provided with a groove 14, which is strip-shaped and parallel to the length direction of the first plate 12. The rollers 24 on the two conveyor belts 21 are each provided with a shaft 23. Adjusting members 15 are rotatably arranged at both ends of the shaft 23 along its length direction. The adjusting members 15 are slidably arranged relative to the first plate 12 via the groove 14 to adjust the tension of the conveyor belts 21.

[0062] Specifically, the adjusting component is a block on the first plate 12 that rotates the shaft 23 via an external groove and bolts.

[0063] Specifically, the first plate 12 is provided with a drive assembly 22 for driving the two conveyor belts 21 to rotate. The drive assembly 22 is detachably mounted on the bottom of the first plate 12 via external bolts.

[0064] Specifically, the drive component 22 can generate a certain vibration during operation, which can make the sugar distribution more uniform after the items transported on the conveyor belt 21 are sprinkled with sugar. In other embodiments, a vibration generator can be set on the first plate 12 / conveyor belt 21, and correspondingly, a shock-absorbing device or vibration isolation material can be set at the mechanical components that do not require vibration.

[0065] Specifically, the support leg 11 is provided with a stop part 17. The stop part 17 is used to support the first plate 12 in the vertical direction while limiting the first plate 12 at both ends in the width direction of the first plate 12. The stop part 17 and the first plate 12 are fixed and limited by external bolts. The double limiting effect of the stop part 17 enhances the structural stability of the frame 1. The bolt fixing ensures reliable connection and prevents the first plate 12 from shifting.

[0066] Specifically, a second plate 16 is provided on the first plate 12, and the sugar-sprinkling mechanism 3 is provided on the first plate 12 via the second plate 16. The sugar-sprinkling mechanism 3 is detachably provided on the second plate 16 via external bolts.

[0067] Specifically, the hopper 32 is detachably mounted on the transfer component 31 at the end away from the first plate 12 via external bolts.

[0068] Specifically, the transfer unit 31 is provided with a cover 36 at the end away from the discharge hopper 35. The cover 36 is mounted on the transfer unit 31 by external bolts. The drive unit 33 is located on the side of the cover 36 near the first plate 12. The drive unit 33 is an electric telescopic rod or a hydraulic telescopic rod.

[0069] Specifically, the drive unit 33 is provided with a first mounting plate, and a number of rods 34 for housing in the first groove 311 are provided on the outside of the second mounting plate. The first mounting plate and the second mounting plate are detachably connected by external bolts.

[0070] Specifically, this device also includes a central control system and other devices that are quite mature in existing technology, so they will not be described in detail here.

[0071] Specifically, in other embodiments, a replaceable end cap is provided at the end of the rod 34 away from the drive member 33. The end cap includes: a beveled end face (bevel angle α = 60°~80°) and an embedded elastic scraper; the scraper forms a line contact seal with the bottom wall and side wall of the first groove 311; the end cap is connected to the rod through a thread and a backstop pin, which can improve the emptying rate of one push while maintaining the "stopping of the second groove 312", reduce residue and bridging, and improve metering repeatability.

[0072] Specifically, the inner wall of the first tank 311 is provided with a replaceable U-shaped wear-resistant bushing, and the outlet end forms an inwardly turned lip, which cooperates with the end cap scraper to form a "double scraping mouth"; the bushing slides in with a dovetail groove and is locked by a side pressure plate.

[0073] Specifically, integrated CIP spray pipes can be installed in the first tank 311, the second tank 312, the third tank 313 and the discharge hopper 35. The spray nozzles adopt 180° fan-shaped nozzles and face the dead corners; all connections are made with quick-release clamps and the sealing rings are made of EPDM.

[0074] Specifically, the conveying mechanism can be divided into two sets of conveyor belts 21, one set for conveying food to be sprinkled with sugar and the other set for conveying food after sugar has been sprinkled. The conveyor belt 21 used for conveying food after sugar has been sprinkled has a greater friction than the conveyor belt 21 used for conveying food to be sprinkled with sugar.

[0075] A method for uniformly dispensing sugar into food based on the coordination of reciprocating feeding and conveyor lines includes the following steps:

[0076] S1: The food to be sprinkled with sugar is conveyed to the sugar-sprinkling area via the conveyor mechanism 2;

[0077] S2: The sugar-spreading mechanism 3 performs a reciprocating pushing motion in the sugar-spreading area to evenly spread the sugar on the surface of the food.

[0078] S3: Real-time matching of feeding speed, conveying speed and sugar supply is achieved through a dynamic parameter adjustment system, forming a coordinated control of the entire process;

[0079] S4: Adjust the distance between the discharge hopper 35 or the transfer piece 31 and the food to be sprinkled with sugar as needed;

[0080] S5: Remove the food after the sugar has been applied.

[0081] In use, the conveyor mechanism 2 precisely transports the food to be sugared to the sugaring area, ensuring the continuity and accuracy of the production process. Combined with the reciprocating pushing action, the sugar is evenly distributed on the food surface, improving the uniformity and coverage of the sugar. The dynamic parameter adjustment system, which real-time matches the pushing speed, conveying speed, and sugar supply, achieves coordinated control of the entire process, optimizing the stability and efficiency of the sugaring process. Furthermore, adjusting the distance between the discharge hopper 35 and the food to be sugared allows for adaptive adjustments to accommodate different food sizes or shapes. Finally, removing the sugar-coated food completes the process, achieving closed-loop operation of the production line. The overall technical effect is characterized by high sugar uniformity, improved production efficiency, precise parameter matching, strong adaptability, and a high degree of automation. It effectively solves problems such as uneven distribution, low efficiency, and delayed parameter adjustment that are common in traditional sugar-coating processes, ensuring uniform sugar distribution on the food surface and a highly efficient and controllable production process.

[0082] Specifically, step S2 also includes pre-screening, drying, and crushing of the sugar. Based on the homogenization of screening, drying, and crushing, an intelligent sorting module is integrated. The intelligent sorting module includes a vibrating screening unit, an infrared drying unit, and an ultrasonic crushing unit, which are linked together by a central controller: the vibrating screening unit automatically adjusts the screen mesh according to the sugar particle size; the infrared drying unit dynamically adjusts the drying temperature through humidity feedback; and the ultrasonic crushing unit uses a variable frequency ultrasonic generator to adjust the crushing energy in real time according to the hardness of the sugar. Each unit achieves parameter adaptive matching through a programmable logic controller to ensure that the sugar is always in the best flowability state.

[0083] Specifically, the reciprocating pushing action includes: the drive component 33 drives the rod 34 to perform reciprocating linear motion within the first groove 311; during the pushing phase, the rod 34 pushes the sugar outward to the discharge hopper 35; during the pushing and resetting phases, when the rod 34 retracts, the sugar in the second groove 312 is stopped by the rod 34 and does not fall temporarily; after the rod 34 resets, the second groove 312 connects with the first groove 311, so that the sugar in the second groove 312 is replenished to the first groove 311; by adjusting the stroke length of the rod 34 to control the amount of sugar pushed in a single operation and matching the stroke with the food conveying speed, the continuity of sugar supply and the precise control of the amount of sugar pushed in a single operation are achieved. Combined with the function of adjusting the stroke length of the rod 34 to control the amount of sugar pushed in a single operation and matching it with the food conveying speed, the dynamic matching of the amount of sugar pushed and the conveying speed is achieved. The final effect is that the sugar supply is stable during the sugar-spreading process, the amount of sugar pushed in a single operation is precisely controllable and coordinated with the conveying speed, ensuring the uniformity of sugar spreading and improving production efficiency.

[0084] Specifically, the conveying process of the conveying mechanism 2 includes the following steps: the conveyor belt 21 runs at a constant speed and maintains the flatness of the conveying surface through a flat support plate or tensioning mechanism, thereby ensuring the stability of the food's posture during the conveying process; a lateral guide structure is set in the sugar-sprinkling area to prevent the food from shifting laterally; the conveying speed is adjusted according to the food size and the target sugar-sprinkling density, with a slower conveying speed resulting in a higher sugar deposition per unit area; the food spacing is controlled by the feeding end distribution mechanism or the start / stop cycle of the conveyor belt 21 to ensure that the food maintains a preset interval when entering the sugar-sprinkling area, thus achieving the stability of the food's posture during the conveying process; the function of adjusting the conveying speed according to the food size and the target sugar-sprinkling density (the slower the speed, the higher the sugar deposition per unit area) achieves a precise match between the sugar-sprinkling amount and the food size and density; the function of controlling the food spacing through the feeding end distribution mechanism or the start / stop cycle of the conveyor belt 21 ensures that the food maintains a preset interval when entering the sugar-sprinkling area. The final effect is a stable production process, consistent food posture, precise and controllable sugar-sprinkling amount, and uniform food spacing, improving overall production efficiency and sugar-sprinkling quality.

[0085] Two conveying mechanisms 2 can also be set up, where the conveying mechanism 2 can move relative to the food to be sprinkled with sugar, that is, it can be lifted and lowered, so as to quickly realize the conveying and stopping of the food to be sprinkled with sugar.

[0086] Specifically, step S2 also includes sugar pretreatment, which includes sieving to remove impurities, drying to prevent moisture, and crushing and homogenizing to ensure the uniformity and flowability of sugar particles. This improves the uniformity and flowability of sugar particles and ultimately avoids sugar blockage, ensures smooth spreading, and enhances the stability and uniformity of the sugar spreading process.

[0087] Specifically, dynamic parameter adjustments include: adjusting the height of the discharge hopper 35 vertically according to the needs of foods with different thicknesses or foods requiring sugar to be sprinkled from different heights; dynamically adjusting the pushing frequency according to the food conveying speed to maintain a constant amount of sugar sprinkled per unit length; detecting the food thickness via sensors and automatically adjusting the vertical distance between the discharge hopper 35 and the food via external drive components 22; adjusting the pushing frequency according to the production line speed to achieve adaptive adjustment for different food sizes or heights; simultaneously detecting the food thickness via sensors and automatically adjusting the vertical distance between the discharge hopper 35 and the food to achieve real-time precise control of the vertical distance; and adjusting the pushing frequency according to the production line speed to achieve synergy between the production cycle and the pushing frequency. The final result is precise parameter matching, strong adaptability, and a high degree of automation, ensuring a stable and controllable sugar-sprinkling process that adapts to different production needs.

[0088] Specifically, step S3 also includes closed-loop control, which includes the following steps: weighing sensors are installed at both the beginning and end of the conveyor belt 21; the actual amount of sugar sprinkled is determined by the values ​​monitored by the weighing sensors at the beginning and end; the actual amount of sugar sprinkled is compared with the preset amount of sugar sprinkled, and the stroke of the rod 34 or the pushing speed is adjusted accordingly; the error threshold is set to ±5%, and a correction program is started when the error exceeds this threshold; the pushing parameter prediction model is optimized based on the results of multiple consecutive sugar sprinkles, thereby achieving real-time monitoring and precise adjustment of the amount of sugar sprinkled; the function of optimizing the pushing parameter prediction model based on the results of multiple consecutive sugar sprinkles is to achieve continuous optimization of the pushing parameters, and the final effect is high sugar sprinkled accuracy, strict error control, timely parameter adjustment, and continuous optimization of the prediction model, thereby improving the stability and consistency of the sugar sprinkled process.

[0089] Specifically, step S3 also includes using micro-vibration to further disperse the sprinkled sugar after the sugar is sprinkled, thereby improving the uniformity of the sugar on the food surface and achieving further uniform dispersion of the sugar on the food surface. The final effect is to improve the uniformity of sugar distribution, avoid local accumulation, and enhance the sugar sprinkling effect.

[0090] Specifically, in this embodiment, the micro-vibration is achieved by the vibration generated by the conveying mechanism 2 driving component 22 / external vibration generator in coordination with the reciprocating pushing action, thereby improving the uniformity of sugar distribution on the food surface, and thus realizing the secondary dispersion and strengthening of sugar on the food surface. The final effect is to improve the uniformity of sugar distribution, avoid local accumulation or gaps, and enhance the uniformity of sugar application.

[0091] The above descriptions provide one or more embodiments in conjunction with specific details, but do not imply that the specific implementation of the present invention is limited to these descriptions. Any methods or structures that are similar to or identical to those of the present invention, or any technical deductions or substitutions made based on the concept of the present invention, should be considered within the scope of protection of the present invention.

Claims

1. A food uniform sugar-sprinkling device based on reciprocating feeding and conveyor line coordination, comprising a frame (1), wherein a conveying mechanism (2) and a sugar-sprinkling mechanism (3) are provided on the frame (1), the conveying mechanism (2) being used for conveying food to be sprinkled with sugar from the outside; characterized in that: The sugar-sprinkling mechanism (3) includes a transfer component (31), on which a first trough (311) and a second trough (312) are provided. The first trough (311) and the second trough (312) are connected. The second trough (312) is used for external sugar to flow into the first trough (311). The sugar-sprinkling device also includes an adjustment component, which is used to adjust the falling position of the sugar discharged from the first trough (311) or the transfer component (31) relative to the external food to be sprinkled with sugar. The sugar-sprinkling mechanism (3) also includes a rod (34) and a drive member (33) for driving the rod (34) to reciprocate. The rod (34) is housed in the first groove (311). External sugar falls into the first groove (311) through the second groove (312). When the rod (34) pushes out the sugar in the first groove (311), the sugar in the second groove (312) is stopped by the side wall of the rod (34) and will not fall. After the rod (34) pushes out the sugar and resets, the sugar in the second groove (312) falls into the first groove (311).

2. The food uniform sugar-spreading device based on the coordinated operation of reciprocating feeding and conveyor lines according to claim 1, characterized in that: The outer surface of the rod (34) is attached to the inner surface of the first groove (311), and the length of the rod (34) is not less than the length of the first groove (311).

3. The food uniform sugar-spreading device based on the coordinated operation of reciprocating feeding and conveyor lines according to claim 1, characterized in that: The transfer unit (31) is equipped with a discharge hopper (35), which is used to receive the sugar discharged from the first tank (311) and sprinkle it to the outside food to be sugared. The discharge hopper (35) is located at the end of the first tank (311) used for discharge. A fourth tank (351) is opened on the side of the discharge hopper (35) close to the transfer unit (31). The fourth tank (351) is used to limit the discharge hopper (35) on the transfer unit (31).

4. The food uniform sugar-spreading device based on the coordinated operation of reciprocating feeding and conveyor lines according to claim 3, characterized in that: The transfer unit (31) is equipped with a driving component, which is used to drive the discharge hopper (35) to slide relative to the transfer unit (31) so as to adjust the falling position of the discharge hopper (35) relative to the food to be sprinkled with sugar.

5. The food uniform sugar-spreading device based on the coordinated operation of reciprocating feeding and conveyor lines according to any one of claims 1-3, characterized in that: The frame (1) is equipped with a driving component, which is used to drive the transfer component (31) to move up and down, so as to adjust the distance between the transfer component (31) and the food to be sprinkled with sugar.

6. The food uniform sugar-spreading device based on the coordinated operation of reciprocating feeding and conveyor lines according to any one of claims 1-4, characterized in that: The length direction of the second groove (312) is intersected with the length direction of the first groove (311). The transfer part (31) is also provided with a third groove (313). The third groove (313) is located on the side of the second groove (312) away from the first groove (311). The size of the third groove (313) gradually increases from the end close to the second groove (312) to the end away from the second groove (312) to facilitate feeding.

7. A method for uniformly dispensing sugar to food based on the coordinated operation of reciprocating feeding and conveyor lines, used in the food uniformly dispensing device according to any one of claims 1-6, characterized in that, Includes the following steps: S1: The food to be sprinkled with sugar is transported to the sugar-sprinkling area via the conveyor mechanism (2); S2: The sugar is evenly spread on the food surface by the reciprocating pushing action of the sugar spreading mechanism (3) in the sugar spreading area; S3: Real-time matching of feeding speed, conveying speed and sugar supply is achieved through a dynamic parameter adjustment system; S4: Adjust the distance between the discharge hopper (35) and the food to be sprinkled with sugar as needed; S5: Remove the food after the sugar has been applied.

8. The method for uniformly dispensing sugar into food based on the coordination of reciprocating feeding and conveyor lines according to claim 7, characterized in that, Dynamic parameter adjustment includes: detecting the vertical distance between the hopper (35) and the food through a sensor, and adjusting the height of the hopper (35) in the up and down direction according to different thicknesses of food or different sugar sprinkling height requirements.

9. The method for uniformly dispensing sugar into food based on the coordination of reciprocating feeding and conveyor lines according to claim 7, characterized in that, Step S3 also includes closed-loop control, which includes the following steps: weighing sensors are installed at both the beginning and end of the conveyor belt (21), the actual amount of sugar is determined by the values ​​monitored by the weighing sensors at the beginning and end, and the stroke of the rod (34) or the pushing speed is adjusted after comparing the actual amount of sugar with the preset amount of sugar.

10. The method for uniformly dispensing sugar into food based on the coordination of reciprocating feeding and conveyor lines according to claim 7 or 9, characterized in that, Step S3 also includes using micro-vibration to further disperse the sprinkled sugar after the sugar is sprinkled, thereby improving the uniformity of the sugar on the food surface.

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