A method for segmenting temperature and humidity of vegetable dehydration drying

Abstract

The application discloses a segmented variable-temperature and variable-humidity vegetable dehydration drying method and belongs to the technical field of vegetable dehydration. The method comprises the following steps: firstly, classifying and processing the vegetables to be dehydrated according to categories; secondly, cutting tuberous vegetables into uniform slices with a thickness of 2-5 mm; thirdly, cutting leaf vegetables into 3-5 cm segments after removing old leaves and roots; and fourthly, uniformly punching micro-holes with a depth of 0.5-1 mm on the epidermis of whole fruits, and then putting the pretreated vegetables into blanching equipment to be blanched for 1-3 minutes at 90-95 DEG C, and immediately putting the vegetables into cold water with a temperature of 0-4 DEG C for rapid cooling. The application starts from two dimensions of pretreatment and core dehydration process, combines the efficient action of mechanical dynamics with the accurate control of thermodynamics and mass transfer, significantly improves the production efficiency and processing uniformity of vegetable dehydration, successfully solves technical problems such as surface 'hard shell', color browning, nutrient loss and the like, and finally obtains high-quality dehydrated vegetable products with good color, good rehydration, high nutrient retention rate and applicability to different materials.

Description

Technical Field

[0001] This invention belongs to the field of vegetable dehydration technology, and particularly relates to a segmented variable temperature and humidity vegetable dehydration and drying method. Background Technology

[0002] In the field of vegetable dehydration processing technology, traditional drying methods generally suffer from the problem of balancing efficiency and quality. Single or extensive segmented drying processes are insufficient to effectively address the differentiated dynamic characteristics of different vegetable materials during the dehydration process.

[0003] The existing process has the following drawbacks: Vegetable clumping leads to incomplete heat treatment: clumps of vegetables are difficult to separate, resulting in insufficient contact between hot water and vegetables, thus affecting the scalding effect.

[0004] Uneven drying and the "hard shell" effect: Especially for tubers (such as carrots and potatoes), fruits and vegetables, or vegetables with high solids content, if the surface moisture evaporates much faster than the internal moisture migrates to the surface in the early stages of drying, a dense "hard shell" can easily form on the vegetable surface. This hard shell severely hinders the continued evaporation of internal moisture, ultimately leading to severe cracking, browning, and uneven shrinkage in the dehydrated product. Furthermore, to break through the hard shell and achieve the required drying temperature, it is often necessary to extend the high-temperature drying time or increase the temperature, which exacerbates the significant loss of heat-sensitive nutrients (such as vitamin C and chlorophyll).

[0005] The contradiction between drying conditions and nutrient preservation: For delicate and heat-sensitive vegetables such as leafy greens, using a single low-temperature, long-term drying process to preserve nutrients will significantly prolong the drying cycle. This not only reduces production efficiency and increases energy consumption, but more seriously, the prolonged humid and warm environment makes it extremely easy for microorganisms to grow, threatening the food safety and storage stability of the product. Summary of the Invention

[0006] To address the aforementioned problems, the present invention aims to provide a segmented method for dehydrating and drying vegetables using variable temperature and humidity.

[0007] To achieve the above objectives, this invention proposes a segmented temperature and humidity-controlled vegetable dehydration and drying method, comprising the following steps: Step 1: Classify and process the vegetables to be dehydrated according to their type: Cut tuberous vegetables into uniform thin slices with a thickness of 2-5mm; cut leafy vegetables into 3-5cm segments after removing old leaves and roots; and prick micro-holes with a depth of 0.5-1mm evenly on the surface of whole fruits. After pretreatment, blanch the vegetables in a 90-95℃ blanching device for 1-3 minutes, remove them and immediately put them into 0-4℃ cold water for rapid cooling, drain the surface free water, and obtain the pretreated vegetable raw materials to be dried. Then, put them into the first dehydration cylinder of the low-speed high-temperature chamber. Step Two: Start the first dehydration drum at a low speed of 5-10 r / min, and activate the drying device on the inner wall of the first dehydration drum to maintain the temperature inside the chamber at a constant 65-75℃. Simultaneously, monitor the humidity inside the chamber in real time using a humidity sensor, controlling the relative humidity within the range of 40%-50% for drying. This stage is maintained for 1.5-2.5 hours, during which a vibration motor vibrates every 15 minutes, with each vibration lasting 10-15 seconds, shaking off the water droplets that have evaporated and condensed on the surface of the vegetables, accelerating the removal of moisture. When the temperature and humidity sensor detects that the moisture content of the vegetables has dropped to 40%-45% of the initial moisture content, the first stage of drying is stopped. The pre-dried vegetables are then conveyed into the second dehydration drum in the high-speed, low-temperature chamber via a conveyor device. Step 3: Start the second dehydration drum and rotate it at a high speed of 25-35 r / min. Maintain a constant temperature of 45-55℃ inside the second dehydration drum. Dynamically adjust the relative humidity according to the type of vegetables: For vegetables with soluble solids content >15%, control the relative humidity to gradually decrease from the initial 30% to 15%, decreasing by 5% every 30 minutes; for vegetables with soluble solids content ≤15%, control the relative humidity to be kept constant at 20%-25%. Maintain this stage for 2-3 hours. During this period, the speed measuring instrument monitors the rotation speed in real time, and the controller dynamically adjusts the motor output power to maintain a stable speed. At the same time, the temperature and humidity sensor collects the humidity data inside the chamber every 10 minutes and automatically adjusts the flow rate of the heating water pipe and the power of the exhaust fan to achieve dynamic humidity control. When the moisture content of the vegetables drops to 8%-10%, stop heating and rotation, open the second discharge port to discharge the dehydrated vegetable semi-finished product. Step 4: Place the dehydrated vegetable semi-finished product at room temperature for 2-4 hours to soften it and allow the internal moisture to be evenly distributed. Then, grade and select according to product requirements, remove discolored or broken unqualified products, and pack them into food-grade composite packaging bags for vacuum sealing to obtain the final dehydrated vegetable product.

[0008] Preferably, the scalding and washing equipment includes a hot water tank, with slide rails on both sides of the hot water tank. A slide plate slides on the slide rails, and a lifting and swinging assembly is provided on the slide plate. The lifting and swinging assembly is used to swing and scald the vegetables. The lifting and swinging assembly is provided with a driving and actuating assembly, which not only drives the lifting and swinging assembly to move, but also kneads and presses the vegetables in opposite directions. The driving and actuating assembly is provided with a stirring assembly, which stirs the vegetables. Below the lifting and swinging assembly is a vibrating assembly fixedly connected to the hot water tank, which drives the lifting and swinging assembly to vibrate.

[0009] Preferably, the lifting and swinging assembly includes a first push rod motor fixedly sleeved inside the slide plate, the output shaft of the first push rod motor is fixedly connected to a first bearing, a lifting frame is sleeved inside the first bearing, a rinsing tank is fixedly connected to the bottom end of the lifting frame, a first gear is fixedly sleeved in the middle of the lifting frame, and a fixing frame is fixedly connected to the top of the first bearing.

[0010] Preferably, the driving actuation assembly includes a second push rod motor fixedly sleeved inside a fixed frame. The output shaft of the second push rod motor is fixedly connected to a movable plate. A first rack is fixedly connected to one side of the movable plate, and the first rack meshes with a first gear for transmission. Crossbars are fixedly connected to both sides of the movable plate. A connecting plate is movably sleeved on the outside of the crossbars. A traction frame is movably sleeved on the other side of the connecting plate. Two second bearings are fixedly connected to the top of the traction frame, and the second bearings are sleeved on the outside of the lifting frame. A vertical rod is fixedly connected to the middle of the traction frame. A third bearing is fixedly connected to the bottom of the vertical rod, and an actuation roller is sleeved inside the third bearing.

[0011] Preferably, the agitation assembly includes a fixed base fixedly sleeved on the outside of the vertical rod, rotating rods rotatably connected to both sides of the fixed base, a plurality of agitating plates arranged in an array at the bottom of the rotating rods, a second gear fixedly connected to the end of the rotating rod away from the fixed base, and a second rack fixedly connected to the inner walls of both sides of the rinsing tank, and the second gear meshes with the second rack for transmission.

[0012] Preferably, the vibration assembly includes two first arc-shaped corrugated plates fixedly connected to the bottom of the rinsing tank, a second arc-shaped corrugated plate slidably disposed below the first arc-shaped corrugated plates, a fixed rod fixedly connected between the two second arc-shaped corrugated plates, a spring telescopic rod fixedly connected in the middle of the fixed rod, and the bottom end of the spring telescopic rod fixedly connected to the hot water tank.

[0013] Preferably, the top left side of the hot water tank is fixedly connected to an inlet pipe communicating with it, and the bottom right side of the hot water tank is fixedly connected to an outlet pipe communicating with it, and the outlet pipe is equipped with a valve.

[0014] Preferably, the fixing seat has a through hole, and the fixing seat is sleeved on the outside of the vertical rod through the through hole. The fixing seat is threaded with a fastening bolt, which is used to lock the fixing seat against the vertical rod.

[0015] Preferably, the spring telescopic rod includes a telescopic rod fixedly connected to a fixed rod, a sleeve is sleeved on the outside of the telescopic rod and the sleeve is fixedly connected to the hot water tank, and a spring is fixedly connected between the bottom end of the telescopic rod and the bottom inner wall of the sleeve.

[0016] The segmented temperature and humidity-controlled vegetable dehydration and drying method proposed in this invention can bring the following beneficial effects: 1. The lifting and swinging component drives the vegetables to be processed to swing and scald in hot water. While swinging, the agitator roller on the driving component moves in opposite directions with the rinsing tank. This makes it easier to spread the vegetables out better. Moreover, when the rinsing tank swings back and forth, the water flow is conducive to impacting the vegetables inside. This solves the problems of vegetables clumping together in hot water, many dead corners, and insufficient scalding in the center. It ensures that each piece of vegetable is evenly wrapped by hot water 360°. 2. The stirring component moves synchronously with the drive component, which can stir and turn the vegetables inside, which is beneficial for the vegetables at the bottom to be turned and scalded. This ensures the uniform scalding of vegetables at different depths and positions in the rinsing tank and effectively prevents vegetables from being overcooked or undercooked due to prolonged sitting. 3. By using the vibration component in conjunction with the rinsing tank, the bottom of the rinsing tank vibrates as it swings back and forth. This helps to alleviate the blockage of the holes in the rinsing tank, continuously shaking off fine impurities and vegetable scraps that are clogging the mesh of the rinsing tank, ensuring that hot water can flow freely and maintain efficient heat transfer; it also helps to loosen and break up tightly packed vegetables, further improving the quality of scalding. 4. In the first stage of drying (low-speed, high-temperature, and humidity-controlled drying), by precisely controlling the relative humidity within a relatively high range of 40%-50%, and using periodic vibration to remove surface condensation, the initial vaporization rate of moisture on the vegetable surface is significantly reduced. This cleverly balances the speed difference between the diffusion of internal moisture to the outside and the evaporation of surface moisture, fundamentally inhibiting the formation of a dense "hard shell" due to excessively rapid evaporation of surface moisture in the early stages of drying. This not only avoids difficulties in internal moisture evaporation, cracking of the final product, and severe browning caused by the hard shell, but also shortens the overall drying time. 5. In the second stage of drying (high-speed low-temperature humidification), the temperature is strictly controlled within a low range of 45-55℃. This design fully considers the protection of key nutrients such as vitamin C and chlorophyll, which are easily degraded at high temperatures. Combined with the violent tumbling and forced convection of materials brought about by high-frequency rotation (25-35r / min), it can minimize the loss of nutrients and color deterioration caused by high temperature without sacrificing the drying speed, and ensure that the quality of the finished product is close to that of fresh vegetables. 6. Abandoning the traditional "one-size-fits-all" drying parameter settings, this invention implements a differentiated humidity control strategy in the second stage of drying based on the inherent differences in the vegetable categories (with a soluble solids content of 15% as the boundary). For high-sugar / high-starch vegetables (such as carrots and potatoes), a "dynamic reduction" humidity strategy is adopted (30%→15%). The slightly higher humidity in the early stage can delay the hardening caused by the surface sugar precipitation; the gradual reduction of humidity in the later stage provides a precise driving force for the gradient release of internal moisture, ensuring thorough drying without scorching. For low-sugar / leafy vegetables (such as spinach and cabbage), the humidity is kept constant at 20%-25%, providing a stable and efficient dehydration environment for the crisp and tender materials, preventing them from shrinking, deforming, and becoming brittle due to excessively low humidity and rapid water loss. In summary, a systematic solution is provided from two dimensions: pretreatment and core dehydration process. It combines the efficient application of mechanical dynamics with the precise control of thermodynamics and mass transfer mechanics, which not only significantly improves the production efficiency and processing uniformity of vegetable dehydration, but also successfully solves technical problems such as surface "hardening", color browning, and nutrient loss. Ultimately, it yields high-quality dehydrated vegetable products with good color, excellent rehydration properties, high nutrient retention, and applicability to different materials. Attached Figure Description

[0017] The accompanying drawings, which are provided to further illustrate the invention and constitute a part of this invention, are illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention.

[0018] In the attached diagram: Figure 1 This is a front view structural diagram of the present invention.

[0019] Figure 2 This is a cross-sectional structural diagram of the present invention.

[0020] Figure 3 This is a side view of the structure of the present invention.

[0021] Figure 4 This is a first-hand perspective three-dimensional structural diagram of the present invention.

[0022] Figure 5 This is a second-view three-dimensional structural diagram of the present invention.

[0023] Figure 6 This is a three-dimensional structural diagram of the lifting and swinging component of the present invention.

[0024] Figure 7 This is a three-dimensional structural diagram of the drive toggle assembly of the present invention.

[0025] Figure 8 This is a three-dimensional structural diagram of the stirring component of the present invention.

[0026] Figure 9 This is a three-dimensional structural diagram of the vibration component of the present invention.

[0027] In the diagram: 1. Hot water tank; 2. Slide rail; 3. Slide plate; 4. Lifting and swinging assembly; 401. First push rod motor; 402. First bearing; 403. Lifting frame; 404. Rinse tank; 405. First gear; 406. Fixed frame; 5. Drive and actuation assembly; 501. Second push rod motor; 502. Moving plate; 503. First rack; 504. Horizontal bar; 505. Connecting plate; 506. Traction frame; 507. Second bearing; 508. Vertical bar; 509. Third bearing; 510. Actuation roller; 6. Agitation assembly; 601. Fixed seat; 602. Rotating rod; 603. Agitation plate; 604. Second gear; 605. Second rack; 7. Vibration assembly; 701. First arc-shaped corrugated plate; 702. Second arc-shaped corrugated plate; 703. Fixed rod; 704. Spring telescopic rod; 8. Inlet pipe; 9. Outlet pipe. Detailed Implementation

[0028] To more clearly illustrate the overall concept of the present invention, a detailed description will be provided below with reference to the accompanying drawings and examples.

[0029] In the description of this invention, it should be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0030] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified.

[0031] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, an electrical connection, or a communication connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0032] In this invention, unless otherwise expressly specified and limited, the first feature "on" or "below" the second feature may be in direct contact with the first and second features, or indirect contact through an intermediate medium. In the description of this specification, references to terms such as "an embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0033] like Figures 1-9 As shown, an embodiment of the present invention proposes a segmented temperature and humidity-controlled vegetable dehydration and drying method, comprising the following steps: Step 1: Classify and process the vegetables to be dehydrated according to their type: Cut tuberous vegetables into uniform thin slices with a thickness of 2-5mm; cut leafy vegetables into 3-5cm segments after removing old leaves and roots; and prick micro-holes with a depth of 0.5-1mm evenly on the surface of whole fruits. After pretreatment, blanch the vegetables in a 90-95℃ blanching device for 1-3 minutes, remove them and immediately put them into 0-4℃ cold water for rapid cooling, drain the surface free water, and obtain the pretreated vegetable raw materials to be dried. Then, put them into the first dehydration cylinder of the low-speed high-temperature chamber. Step Two: Start the first dehydration drum at a low speed of 5-10 r / min, and activate the drying device on the inner wall of the first dehydration drum to maintain the temperature inside the chamber at a constant 65-75℃. Simultaneously, monitor the humidity inside the chamber in real time using a humidity sensor, controlling the relative humidity within the range of 40%-50% for drying. This stage is maintained for 1.5-2.5 hours, during which a vibration motor vibrates every 15 minutes, with each vibration lasting 10-15 seconds, shaking off the water droplets that have evaporated and condensed on the surface of the vegetables, accelerating the removal of moisture. When the temperature and humidity sensor detects that the moisture content of the vegetables has dropped to 40%-45% of the initial moisture content, the first stage of drying is stopped. The pre-dried vegetables are then conveyed into the second dehydration drum in the high-speed, low-temperature chamber via a conveyor device. Step 3: Start the second dehydration drum and rotate it at a high speed of 25-35 r / min. Maintain a constant temperature of 45-55℃ inside the second dehydration drum. Dynamically adjust the relative humidity according to the type of vegetables: For vegetables with soluble solids content >15%, control the relative humidity to gradually decrease from the initial 30% to 15%, decreasing by 5% every 30 minutes; for vegetables with soluble solids content ≤15%, control the relative humidity to be kept constant at 20%-25%. Maintain this stage for 2-3 hours. During this period, the speed measuring instrument monitors the rotation speed in real time, and the controller dynamically adjusts the motor output power to maintain a stable speed. At the same time, the temperature and humidity sensor collects the humidity data inside the chamber every 10 minutes and automatically adjusts the flow rate of the heating water pipe and the power of the exhaust fan to achieve dynamic humidity control. When the moisture content of the vegetables drops to 8%-10%, stop heating and rotation, open the second discharge port to discharge the dehydrated vegetable semi-finished product. Step 4: Place the dehydrated vegetable semi-finished product at room temperature for 2-4 hours to soften it and allow the internal moisture to be evenly distributed. Then, grade and select according to product requirements, remove discolored or broken unqualified products, and pack them into food-grade composite packaging bags for vacuum sealing to obtain the final dehydrated vegetable product.

[0034] like Figure 4 As shown, the scalding and washing equipment includes a hot water tank 1, with slide rails 2 on both sides of the hot water tank 1. A slide plate 3 slides on the slide rails 2, and a lifting and swinging assembly 4 is provided on the slide plate 3. The lifting and swinging assembly 4 is used to swing and scald the vegetables. The lifting and swinging assembly 4 is provided with a driving and actuating assembly 5. The driving and actuating assembly 5 not only drives the lifting and swinging assembly 4 to move, but also kneads and presses the vegetables in opposite directions. The driving and actuating assembly 5 is provided with a stirring assembly 6, which stirs the vegetables. Below the lifting and swinging assembly 4 is a vibration assembly 7 fixedly connected to the hot water tank 1. The vibration assembly 7 drives the lifting and swinging assembly 4 to vibrate.

[0035] like Figure 6 As shown, the lifting and swinging assembly 4 includes a first push rod motor 401 fixedly sleeved inside the slide plate 3. The output shaft of the first push rod motor 401 is fixedly connected to a first bearing 402. A lifting frame 403 is sleeved inside the first bearing 402. A rinsing tank 404 is fixedly connected to the bottom end of the lifting frame 403. A first gear 405 is fixedly sleeved in the middle of the lifting frame 403. A fixed frame 406 is fixedly connected to the top of the first bearing 402. The first push rod motor 401 drives the rinsing tank 404 to lift and lower, so that the vegetables in the rinsing tank 404 can be soaked in hot water for scalding.

[0036] like Figure 6 and Figure 7As shown, the drive actuation assembly 5 includes a second push rod motor 501 fixedly sleeved inside the fixed frame 406. The output shaft of the second push rod motor 501 is fixedly connected to a moving plate 502. A first rack 503 is fixedly connected to one side of the moving plate 502, and the first rack 503 meshes with a first gear 405 for transmission. Crossbars 504 are fixedly connected to both sides of the moving plate 502. A connecting plate 505 is movably sleeved on the outside of the crossbars 504. A traction frame 506 is movably sleeved on the other side of the connecting plate 505. Two second bearings 507 are fixedly connected to the top of the traction frame 506, and the second bearings 507 are sleeved on the outside of the lifting frame 403. A vertical rod 508 is fixedly connected to the middle of the traction frame 506, and a third shaft is fixedly connected to the bottom of the vertical rod 508. The third bearing 509 has an internally fitted a swivel roller 510. The second push rod motor 501 drives the moving plate 502 to move back and forth. The moving plate 502 drives the first rack 503 to move. The first rack 503 drives the first gear 405 meshing with it to rotate back and forth. The first gear 405 drives the lifting frame 403 to swing back and forth. In this way, the lifting frame 403 drives the rinsing tank 404 to swing and scald. The moving plate 502 also drives the crossbar 504 to move. The crossbar 504 drives the traction frame 506 to swing back and forth through the connecting plate 505. The traction frame 506 drives the swivel roller 510 to swing back and forth through the vertical rod 508. The swivel direction of the swivel roller 510 is opposite to that of the rinsing tank 404. The swivel roller 510 can knead and squeeze the vegetables.

[0037] like Figure 7 and Figure 8 As shown, the stirring assembly 6 includes a fixed base 601 fixedly sleeved on the outside of the vertical rod 508. Rotating rods 602 are rotatably connected to both sides of the fixed base 601. Multiple stirring plates 603 are arranged in an array at the bottom of the rotating rods 602. A second gear 604 is fixedly connected to one end of the rotating rods 602 away from the fixed base 601. A second rack 605 is fixedly connected to the inner walls of both sides of the rinsing tank 404, and the second gear 604 meshes with the second rack 605 for transmission. The vertical rod 508 drives the fixed base 601 to move, and the fixed base 601 drives the second gear 604 to rotate on the second rack 605. When the second gear 604 and the rotating rod 602 rotate, they will drive the stirring plates 603 to stir, thereby turning the vegetables upward.

[0038] like Figure 6 and Figure 9As shown, the vibration assembly 7 includes two first arc-shaped corrugated plates 701 fixedly connected to the bottom of the rinsing tank 404. A second arc-shaped corrugated plate 702 is slidably disposed below the first arc-shaped corrugated plates 701. A fixed rod 703 is fixedly connected between the two second arc-shaped corrugated plates 702. A spring telescopic rod 704 is fixedly connected in the middle of the fixed rod 703, and the bottom end of the spring telescopic rod 704 is fixedly connected to the hot water tank 1. When the rinsing tank 404 swings, it will drive the first arc-shaped corrugated plates 701 to move. The first arc-shaped corrugated plates 701 slide on the surface of the second arc-shaped corrugated plates 702. Since both are corrugated, they will vibrate when sliding. Thus, the vibration generated when the rinsing tank 404 swings is beneficial to the unblocking of the holes.

[0039] like Figure 1 As shown, a water inlet pipe 8 is fixedly connected to the top left side of the hot water tank 1, and a water outlet pipe 9 is fixedly connected to the bottom right side of the hot water tank 1. A valve is provided on the water outlet pipe 9. Hot water enters the hot water tank 1 through the water inlet pipe 8, and opening the valve facilitates drainage and water replacement through the water outlet pipe 9.

[0040] like Figure 8 As shown, the fixing seat 601 has a through hole, and the fixing seat 601 is sleeved on the outside of the vertical rod 508 through the through hole. The fixing seat 601 is threaded with a fastening bolt, and the fastening bolt is locked to the vertical rod 508. In this way, the fixed height of the fixing seat 601 on the vertical rod 508 can be adjusted.

[0041] like Figure 9 As shown, the spring telescopic rod 704 includes a telescopic rod that is fixedly connected to the fixed rod 703. A sleeve is fitted on the outside of the telescopic rod and the sleeve is fixedly connected to the hot water tank 1. A spring is fixedly connected between the bottom end of the telescopic rod and the bottom inner wall of the sleeve. The spring will push the telescopic rod up so that the second arc-shaped corrugated plate 702 is tightly attached to the first arc-shaped corrugated plate 701.

[0042] Working principle: After pretreatment, the vegetables are placed in a 90-95℃ scalding and washing device for 1-3 minutes. When the scalding and washing device is working, the first push rod motor 401 drives the first bearing 402 to lower or raise the lifting frame 403 and the fixedly connected rinsing box 404, so as to immerse the vegetables in hot water or remove them.

[0043] The second push rod motor 501 located at the top starts, driving the moving plate 502 to reciprocate. The first rack 503 on one side of the moving plate 502 moves accordingly, driving the first gear 405 meshing with it to rotate in both directions. Since the first gear 405 is fixed to the lifting frame 403, it drives the entire rinsing tank 404 to swing back and forth in the hot water. This greatly enhances the relative flow between the hot water and the vegetables, rinsing the surface of the vegetables.

[0044] Meanwhile, the horizontal bars 504 on both sides of the moving plate 502 drive the vertical bar 508 and its bottom agitator roller 510 to swing through the connecting plate 505 and the traction frame 506. The gear and rack mechanism that drives the rinsing tank 404 to swing and the linkage mechanism that drives the agitator roller to swing share the second push rod motor 501 as the power source, but their transmission paths and motion phases are designed to be asynchronous. As a result, when the rinsing tank 404 swings to the left, the agitator roller 510 swings to the right, creating a "counter-directional kneading" effect. This counter-directional movement can more effectively separate and flatten clumps of vegetables, solving the problem of uneven heating inside the vegetables when statically or in the same direction, ensuring that each piece of vegetable is fully wrapped and contacted by hot water.

[0045] A fixed base 601 is fixed to a vertical rod 508 that swings together with the agitator roller 510. An assembly with an agitator plate 603 is connected to both sides of the rod via a rotating rod 602. A second gear 604 at the end of the rotating rod 602 meshes with a second rack 605 fixed to the inner wall of the rinsing tank 404. When the entire assembly moves relative to the rinsing tank 404 as it swings, the second gear 604 rolls on the second rack 605, thereby driving the agitator plate 603 to rotate automatically like a stirrer. The rotating agitator plate 603 continuously stirs the vegetables at the bottom, preventing localized overheating or insufficient rinsing caused by the vegetables sinking to the bottom, achieving three-dimensional, thorough stirring of the vegetables within the tank.

[0046] A first arc-shaped corrugated plate 701 is fixed to the bottom of the rinsing tank 404, and a second arc-shaped corrugated plate 702 is slidable below it. The two plates are tightly fitted together by the lifting of the spring telescopic rod 704. When the rinsing tank 404 swings left and right, it causes the first arc-shaped corrugated plate 701 to slide on the arc-shaped corrugated surface of the second arc-shaped corrugated plate 702. Due to the undulating contact of the corrugated surfaces, this sliding is converted into continuous high-frequency micro-vibrations transmitted to the rinsing tank. The vibration can prevent vegetable debris from clogging the drain hole at the bottom of the rinsing tank 404, ensure that hot water flows smoothly in the tank, maintain efficient heat exchange, and at the same time help to loosen the vegetables, further promoting the uniformity of scalding. The rotating agitator plate continuously stirs the vegetables at the bottom upwards, preventing local overheating or insufficient scalding caused by vegetables sinking to the bottom, and realizing three-dimensional, dead-angle-free turning of the vegetables in the tank.

[0047] Phase 1: Low-speed, high-temperature, humidity-controlled pre-drying Place the blanched and cooled vegetables into the first dehydration drum.

[0048] Rotate at a low speed (5-10 r / min) to prevent mechanical damage to the vegetables.

[0049] High temperature (65-75℃) provides sufficient heat to quickly start drying.

[0050] Humidity control (relative humidity 40%-50%) maintains a moderate humidity environment, controlling the rate of moisture evaporation on the vegetable surface to match the rate of internal moisture diffusion. This effectively prevents the "crusting" phenomenon caused by excessively rapid surface drying from the source.

[0051] The vibration is activated every 15 minutes during the process to shake off the condensed water droplets on the surface of the vegetables.

[0052] This stage of drying ends when the moisture content of the vegetables drops to 40%-45% of their initial value.

[0053] Second stage: High-speed, low-temperature, deep drying The pre-treated vegetables are then transferred to the second dehydration chamber.

[0054] High-speed (25-35 r / min) rotation causes the vegetables to tumble violently, ensuring highly uniform heating and dehydration.

[0055] Low temperatures (45-55℃) reduce the damage to heat-sensitive nutrients (such as vitamin C and chlorophyll) while drying quickly, which helps maintain the color and nutritional value of vegetables.

[0056] Humidification (Dynamic humidity control) For high-sugar / high-starch vegetables with a soluble solids content >15%, the humidity setting should be gradually reduced from 30% to 15% (decreasing by 5% every 30 minutes). Initially, a slightly higher humidity can delay surface hardening caused by the precipitation of sugars and pectins; later, reducing the humidity can accelerate the expulsion of internal moisture, achieving thorough drying.

[0057] For low-sugar / leafy vegetables with a soluble solids content of ≤15%, the humidity is kept constant within the range of 20%-25% to provide a stable and efficient drying environment and avoid excessive drying that could cause them to shrink, deform, or become brittle.

[0058] During this stage, the power and dehumidification are automatically adjusted in real time through a speed measuring instrument and temperature and humidity sensors until the moisture content of the vegetables drops to the standard (8%-10%), at which point the vegetables can be discharged.

[0059] Through the synergistic effect of the two stages mentioned above, this drying method ultimately achieves high efficiency (staged processing), high quality (preventing crust formation, preserving color, and retaining high nutritional value), and wide adaptability (dynamically adjusting parameters according to vegetable varieties) in dehydration and drying.

[0060] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to interchangeably. Each embodiment focuses on describing the differences from other embodiments. In particular, the system embodiments are basically similar to the method embodiments, so the description is relatively simple; relevant parts can be referred to the descriptions in the method embodiments.

[0061] The above description is merely an embodiment of the present invention and is not intended to limit the invention. Various modifications and variations can be made to the present invention by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principle of the present invention should be included within the scope of the claims of the present invention.

Claims

1. A segmented temperature and humidity-controlled vegetable dehydration and drying method, characterized in that, Includes the following steps: Step 1: Classify and process the vegetables to be dehydrated according to their type: Cut tuberous vegetables into uniform thin slices with a thickness of 2-5mm; cut leafy vegetables into 3-5cm segments after removing old leaves and roots; and prick micro-holes with a depth of 0.5-1mm evenly on the surface of whole fruits. After pretreatment, blanch the vegetables in a 90-95℃ blanching device for 1-3 minutes, remove them and immediately put them into 0-4℃ cold water for rapid cooling, drain the surface free water, and obtain the pretreated vegetable raw materials to be dried. Then, put them into the first dehydration cylinder of the low-speed high-temperature chamber. Step Two: Start the first dehydration drum at a low speed of 5-10 r / min, and activate the drying device on the inner wall of the first dehydration drum to maintain the temperature inside the chamber at a constant 65-75℃. Simultaneously, monitor the humidity inside the chamber in real time using a humidity sensor, controlling the relative humidity within the range of 40%-50% for drying. This stage is maintained for 1.5-2.5 hours, during which a vibration motor vibrates every 15 minutes, with each vibration lasting 10-15 seconds, shaking off the water droplets that have evaporated and condensed on the surface of the vegetables, accelerating the removal of moisture. When the temperature and humidity sensor detects that the moisture content of the vegetables has dropped to 40%-45% of the initial moisture content, the first stage of drying is stopped. The pre-dried vegetables are then conveyed into the second dehydration drum in the high-speed, low-temperature chamber via a conveyor device. Step 3: Start the second dehydration drum and rotate it at a high speed of 25-35 r / min. Maintain a constant temperature of 45-55℃ inside the second dehydration drum. Dynamically adjust the relative humidity according to the type of vegetables: For vegetables with soluble solids content >15%, control the relative humidity to gradually decrease from the initial 30% to 15%, decreasing by 5% every 30 minutes; for vegetables with soluble solids content ≤15%, control the relative humidity to be kept constant at 20%-25%. Maintain this stage for 2-3 hours. During this period, the speed measuring instrument monitors the rotation speed in real time, and the controller dynamically adjusts the motor output power to maintain a stable speed. At the same time, the temperature and humidity sensor collects the humidity data inside the chamber every 10 minutes and automatically adjusts the flow rate of the heating water pipe and the power of the exhaust fan to achieve dynamic humidity control. When the moisture content of the vegetables drops to 8%-10%, stop heating and rotation, open the second discharge port to discharge the dehydrated vegetable semi-finished product. Step 4: Place the dehydrated vegetable semi-finished product at room temperature for 2-4 hours to soften it and allow the internal moisture to be evenly distributed. Then, grade and select according to product requirements, remove discolored or broken unqualified products, and pack them into food-grade composite packaging bags for vacuum sealing to obtain the final dehydrated vegetable product.

2. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 1, characterized in that, The scalding and washing equipment includes a hot water tank (1), with slide rails (2) on both sides of the hot water tank (1), and a sliding plate (3) on the slide rails (2). A lifting and swinging assembly (4) is provided on the sliding plate (3), which is used to drive the vegetables to swing and scald. A driving and actuating assembly (5) is provided on the lifting and swinging assembly (4), which not only drives the lifting and swinging assembly (4) to move, but also kneads the vegetables in opposite directions. A stirring assembly (6) is provided on the driving and actuating assembly (5), which stirs the vegetables. A vibration assembly (7) is fixedly connected to the hot water tank (1) below the lifting and swinging assembly (4), which drives the lifting and swinging assembly (4) to vibrate.

3. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 2, characterized in that, The lifting and swinging assembly (4) includes a first push rod motor (401) fixedly sleeved inside the slide plate (3), the output shaft of the first push rod motor (401) is fixedly connected to a first bearing (402), the first bearing (402) is sleeved inside a lifting frame (403), the bottom end of the lifting frame (403) is fixedly connected to a rinsing tank (404), the middle of the lifting frame (403) is fixedly sleeved with a first gear (405), and the top of the first bearing (402) is fixedly connected to a fixing frame (406).

4. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 3, characterized in that, The drive actuation assembly (5) includes a second push rod motor (501) fixedly sleeved inside a fixed frame (406). The output shaft of the second push rod motor (501) is fixedly connected to a movable plate (502). A first rack (503) is fixedly connected to one side of the movable plate (502), and the first rack (503) meshes with a first gear (405) for transmission. Crossbars (504) are fixedly connected to both sides of the movable plate (502), and a connecting rod is movably sleeved on the outside of the crossbars (504). The connecting plate (505) has a traction frame (506) movably sleeved on the other side. The top of the traction frame (506) is fixedly connected to two second bearings (507), and the second bearings (507) are sleeved on the outside of the lifting frame (403). The middle of the traction frame (506) is fixedly connected to a vertical rod (508), and the bottom end of the vertical rod (508) is fixedly connected to a third bearing (509). The inside of the third bearing (509) is fitted with a push roller (510).

5. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 4, characterized in that, The agitation assembly (6) includes a fixed base (601) fixedly sleeved on the outside of the vertical rod (508). Rotating rods (602) are rotatably connected to both sides of the fixed base (601). Multiple agitating plates (603) are arranged in an array at the bottom of the rotating rods (602). A second gear (604) is fixedly connected to one end of the rotating rods (602) away from the fixed base (601). A second rack (605) is fixedly connected to the inner walls of both sides of the rinsing tank (404), and the second gear (604) meshes with the second rack (605) for transmission.

6. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 5, characterized in that, The vibration assembly (7) includes two first arc-shaped corrugated plates (701) fixedly connected to the bottom of the rinsing tank (404), and a second arc-shaped corrugated plate (702) slidably provided below the first arc-shaped corrugated plates (701). A fixing rod (703) is fixedly connected between the two second arc-shaped corrugated plates (702). A spring telescopic rod (704) is fixedly connected in the middle of the fixing rod (703), and the bottom end of the spring telescopic rod (704) is fixedly connected to the hot water tank (1).

7. The segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 2, characterized in that, The hot water tank (1) has an inlet pipe (8) fixedly connected to the top left side and an outlet pipe (9) fixedly connected to the bottom right side. The outlet pipe (9) is equipped with a valve.

8. A segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 5, characterized in that, The fixing seat (601) has a through hole, and the fixing seat (601) is sleeved on the outside of the vertical rod (508) through the through hole. The fixing seat (601) is threaded with a fastening bolt, and the fastening bolt is used to abut and lock the vertical rod (508).

9. A segmented temperature and humidity variable-temperature vegetable dehydration and drying method according to claim 6, characterized in that, The spring telescopic rod (704) includes a telescopic rod that is fixedly connected to the fixed rod (703). The telescopic rod is sleeved on the outside and the sleeve is fixedly connected to the hot water tank (1). A spring is fixedly connected between the bottom end of the telescopic rod and the bottom inner wall of the sleeve.

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