Compound flavor preparation cooling heat exchange device and method
By separating solid and liquid seasonings in a separation chamber and cooling them separately, combined with a threaded heat exchange tube and an air-cooling assembly, the problems of low cooling efficiency and high energy consumption in existing technologies are solved, achieving efficient and energy-saving cooling of compound seasonings and ensuring product temperature uniformity and production efficiency.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- ANHUI XIANGZHISU BIOTECHNOLOGY CO LTD
- Filing Date
- 2026-04-28
- Publication Date
- 2026-07-17
AI Technical Summary
Existing compound seasoning cooling devices fail to effectively distinguish the differences in specific heat capacity and thermal conductivity between solid and liquid components, resulting in low cooling efficiency, high energy consumption, and solids remaining at high temperatures while the liquid has cooled, requiring extended cooling time and wasting energy.
The solid and liquid seasonings are separated by a separation chamber and cooled separately by liquid and solid heat exchange mechanisms. Combined with threaded heat exchange tubes and air-cooling components, differentiated cooling is achieved. The screen cylinder is driven by a dual-axis motor to tumble and mix, completing cooling and mixing simultaneously.
It shortens the overall cooling time, saves energy, avoids flavor loss, improves cooling efficiency, ensures uniform mixing of solid and liquid seasonings, reduces equipment energy consumption, and extends equipment life.
Smart Images
Figure CN122397891A_ABST