Heat energy utilization device for baking preserved fruits

Abstract

The utility model relates to the technical field of preserved fruit processing auxiliary equipment, in particular to a heat energy utilization device for baking preserved fruits, which solves the technical problem of waste of latent heat of drying air for preparing preserved fruits from high-moisture fruits in the prior art, and is characterized in that a baffling air pipe is constructed in a heat insulation box body, and the inlet end of the baffling air pipe is connected with the air outlet end of a baking box; the outlet end of the baffling air pipe is connected with a second-stage condenser, return air is output after condensation of the second-stage condenser, and the return air can be connected into the air supply end of the baking box. And the first-stage heat exchange assembly is arranged in the heat insulation box body and wound in the radial direction of the baffling air pipe, circulating water can flow in the first-stage heat exchange assembly, and according to the technical scheme, latent heat is effectively controlled, and air temperature is reasonably utilized.

Description

Technical Field

[0001] The utility model relates to the technical field of auxiliary equipment for preserved fruit processing, in particular to a heat energy utilization device for baking preserved fruits. Background Art

[0002] In the current method, the types of fruits that can be used for the manufacture and processing of preserved fruits are constantly increasing. In the traditional manual process, the preparation of preserved fruits requires natural air drying to drain the moisture in the fruits, and the types of fruits that can be used are also relatively limited;

[0003] In the current method, the large-scale heating and drying process uses a temperature of 50-80 degrees for drying. However, for some fruits with a high water content, such as strawberries and pineapples, the actual configuration temperature is 65-90 degrees, and the drying air is discharged with latent heat, resulting in heat waste. Utility Model Content

[0004] The utility model aims to solve the technical problem of waste of latent heat of drying wind in the preparation of preserved fruits from high-moisture fruits in the prior art, and provides a heat energy utilization device for baking preserved fruits.

[0005] In order to solve the above technical problems, the technical solution of the utility model is as follows: A heat energy utilization device for baking preserved fruits, comprising:

[0006] The heat-insulating box body has a baffled air duct constructed inside, and the inlet end of the baffled air duct is connected to the air outlet end of the baking box;

[0007] The outlet end of the baffle air duct is connected to the primary and secondary condensers, and the return air is output after condensation by the secondary condenser, and the return air can be connected to the air supply end of the baking oven; and

[0008] The primary heat exchange component is arranged inside the thermal insulation box and is wound in the radial direction of the baffle air duct. Circulating water can flow through the primary heat exchange component.

[0009] Specifically, the thermal insulation box comprises:

[0010] The body has a heat insulating layer disposed on the inner wall of the body and a heat preservation layer disposed on the outer layer of the body. Specifically, a connection port is provided on the side of the body;

[0011] The connection port is fixedly connected with an interface pipe fitting, and the interface pipe fitting is used to connect the end of the deflector air duct; the interface pipe fitting is embedded and connected in the heat insulation layer.

[0012] Specifically, when viewed in a cross-sectional direction, the baffle duct structure forms a "J" shape.

[0013] Specifically, the primary heat exchange component comprises:

[0014] A wound condenser tube, wherein the diameter of the wound condenser tube is smaller than the diameter of the baffle duct;

[0015] The two ends of the winding condenser tube pass through the body. Specifically, it also includes:

[0016] A circulating water tank, on which a circulating pump is arranged;

[0017] A reflux pipe, one end of which is connected to the outlet of the wound condenser pipe, and the other end of which is connected to the circulating water tank; A water supply pipe, one end of which is connected to the outlet of the circulating pump, and the other end of which is connected to the inlet of the wound condenser pipe. Specifically, the secondary condenser includes:

[0018] The condenser body is a vertically arranged shell and tube heat exchanger;

[0019] The bottom side of the tube pass of the shell and tube heat exchanger is connected to the outlet of the baffle duct, and the high side of the tube pass of the shell and tube heat exchanger is connected to the radial direction of the air supply end of the baking oven through the air supply duct;

[0020] A condensate outlet pipe is provided on the lower side of the shell and tube heat exchanger, and the condensate outlet pipe is connected to the circulating water tank.

[0021] Specifically, the lower position of the shell side of the shell and tube heat exchanger is the secondary circulating water inlet; The higher position of the shell side of the shell and tube heat exchanger is the secondary circulating water outlet;

[0022] A secondary circulating water pool, which is connected to the secondary circulating water inlet through a circulating water pump; the secondary circulating water outlet flows back to the secondary circulating water pool through a pipeline; and

[0023] The reflux double line has one end connected to the secondary circulating water outlet through a pipeline, and the other end connected to the circulating water tank. The utility model has the following beneficial effects:

[0024] This technical solution recycles latent heat in two ways. The first aspect is to perform preliminary cooling through the primary heat exchange component. The reason is that the outlet temperature of the drying air is relatively high, so preliminary cooling is required. However, in order to utilize latent heat and reduce the use of cooling, the heat exchange temperature should not be controlled too high. The change from latent heat to sensible heat is achieved through the secondary condenser. The outlet air of the secondary condenser can also be connected back to the air supply end of the baking box, which can be used to adjust the initial air supply temperature, and can also increase the initial air temperature entering the baking box, reducing the use of heat energy.

[0025] Therefore, the technical solution can effectively control latent heat and make reasonable use of wind temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The utility model is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0027] Figure 1 It is a schematic diagram of the utility model;

[0028] Figure 2 This is a schematic diagram of the structure of the first-stage heat exchange component of the utility model. The reference numerals in the figure are:

[0029] Baffled air duct 20, air outlet 1, return air 2, air supply end 3, primary heat exchange component 100, secondary condenser 200; body 101, heat insulation layer 11, thermal insulation layer 12, connection port 102, interface pipe 103;

[0030] Winding condenser 110, circulating water tank 120, circulating pump 121, return pipe 123, water supply pipe 124; Shell and tube heat exchanger 201, air supply pipe 202;

[0031] Secondary circulating water inlet 210, secondary circulating water outlet 220, secondary circulating water pool 230, reflux line 240. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model; it should be noted that in this application, for the convenience of description, the "left side" in the current view is the "first end", the "right side" is the "second end", the "upper side" is the "first end", and the "lower side" is the "second end". The purpose of such description is to clearly express the technical solution, and it should not be understood as an improper limitation on the technical solution of the application.

[0033] See also Figure 1-2 As shown, the utility model aims to solve the technical problem of waste of latent heat of drying wind in the preparation of preserved fruits with high moisture content in the prior art, and provides a heat energy utilization device for baking preserved fruits, which specifically includes:

[0034] The heat-insulating box body has a baffle duct 20 constructed inside, and the inlet end of the baffle duct 20 is connected to the air outlet end 1 of the baking box;

[0035] The outlet end of the baffle duct 20 is connected to the first and second condensers 200, and the return air 2 is output after condensation by the second condenser 200, and the return air 2 can be connected to the air supply end 3 of the oven; and the first-stage heat exchange component 100 is arranged inside the heat-insulating box 10 and wound in the radial direction of the baffle duct 20, and circulating water can flow through the first-stage heat exchange component 100;

[0036] The present technical solution recycles latent heat in two ways. The first aspect is to perform preliminary cooling through the primary heat exchange component 100. The reason is that the outlet temperature of the drying air is relatively high, so preliminary cooling is required. However, in order to utilize latent heat and reduce the use of cooling, the heat exchange temperature should not be controlled too high. The temperature entering the secondary condenser 200 can be controlled at 45 degrees. The change from latent heat to sensible heat is achieved through the secondary condenser 200, and the outlet air temperature is controlled to 30-35 degrees. The outlet air of the secondary condenser 200 can also be connected back to the air supply end 3 of the baking oven, which can be used to adjust the initial air supply temperature, and can also increase the initial air temperature entering the baking oven to reduce the use of thermal energy.

[0037] In a specific embodiment, see Figure 1-2 As shown, the heat-insulating box body includes: a main body 101, an insulation layer 11 is arranged on the inner wall of the main body 101, and a heat-insulating layer 12 is arranged on the outer layer of the main body 101, providing an excellent heat-insulating heat-exchanging space.

[0038] In a specific embodiment, see Figure 1-2 As shown, a connection port 102 is provided on the side of the body 101 ; an interface pipe 103 is fixedly connected to the connection port 102 , and the interface pipe 103 is used to connect the end of the deflector duct 20 ; the interface pipe 103 is embedded and connected in the heat insulation layer 11 .

[0039] In a specific embodiment, see Figure 1-2 As shown, when viewed in a cross-sectional direction, the baffle duct 20 is constructed to form a "J" shape.

[0040] In a specific embodiment, see Figure 1-2 As shown, the primary heat exchange component 100 includes: a wound condenser tube 110 , the diameter of the wound condenser tube 110 is smaller than the diameter of the baffle air duct 20 ; both ends of the wound condenser tube 110 pass through the body 101 .

[0041] In a specific embodiment, see Figure 1-2As shown, it also includes: a circulating water tank 120, on which a circulating pump 121 is arranged; a return pipe 123, one end of which is connected to the outlet of the winding condenser tube 110, and the other end of which is connected to the circulating water tank 120; a water supply pipe 124, one end of which is connected to the outlet of the circulating pump 121, and the other end of which is connected to the inlet of the winding condenser tube 110; the circulating water tank 120 should be equipped with an independent fresh water inlet pipe for regulating and controlling excessive temperature.

[0042] In a specific embodiment, see Figure 1-2 As shown, the secondary condenser 200 includes: a condenser body, which is a vertically arranged shell and tube heat exchanger 201; the bottom side of the tube pass of the shell and tube heat exchanger 201 is connected to the outlet of the baffle air duct 20, and the high side of the tube pass of the shell and tube heat exchanger 201 is connected to the radial direction of the air supply end 3 of the baking oven through the air supply pipe 202; a condensate outlet pipe 203 is provided on the low side of the shell and tube heat exchanger 201, and the condensate outlet pipe 203 is connected to the circulating water tank 120.

[0043] In a specific embodiment, see Figure 1-2 As shown, the lower position of the shell side of the shell and tube heat exchanger 201 is the secondary circulating water inlet 210;

[0044] The high position of the shell side of the shell and tube heat exchanger 201 is the secondary circulating water outlet 220;

[0045] A secondary circulating water pool 230 is connected to the secondary circulating water inlet 210 via a circulating water pump; a secondary circulating water outlet 220 flows back to the secondary circulating water pool 230 via a pipeline; and

[0046] The return line 240 has one end connected to the secondary circulating water outlet 220 through a pipeline, and the other end connected to the circulating water tank 120 ; the above is a more economical way to control the temperature of the circulating water tank 120 .

[0047] Obviously, the above embodiments are merely examples for the purpose of clear explanation, and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description.

[0048] It is not necessary and impossible to list all the embodiments here, and the obvious changes or modifications derived therefrom are still within the protection scope of the invention.

Claims

1. A heat energy utilization device for baking preserved fruits, characterized in that: include: An insulated box body, wherein a baffle duct (20) is constructed inside the box, and an inlet end of the baffle duct (20) is connected to an outlet end (1) of the baking box; The outlet end of the baffle air duct (20) is connected to the primary and secondary condensers (200), and outputs return air (2) after condensation by the secondary condenser (200), and the return air (2) can be connected to the air supply end (3) of the baking oven; and A primary heat exchange component (100) is arranged inside the thermal insulation box (10) and is wound in the radial direction of the baffle air duct (20); circulating water can flow through the primary heat exchange component (100).

2. The heat energy utilization device for baking preserved fruits according to claim 1, characterized in that: The thermal insulation box comprises: A main body (101), wherein a heat insulating layer (11) is provided on the inner wall of the main body (101), and a heat insulating layer (12) is provided on the outer layer of the main body (101).

3. The heat energy utilization device for baking preserved fruits according to claim 2, characterized in that: A connection port (102) is provided on the side of the body (101); An interface pipe fitting (103) is fixedly connected to the connection port (102), and the interface pipe fitting (103) is used to connect the end of the baffle air duct (20); The interface pipe (103) is embedded and connected in the thermal insulation layer (11).

4. The heat energy utilization device for baking preserved fruits according to claim 3, characterized in that: When viewed in a cross-sectional direction, the baffle air duct (20) is structured in a "J" shape.

5. The heat energy utilization device for baking preserved fruits according to claim 4, characterized in that: The primary heat exchange component (100) comprises: A wound condenser tube (110), wherein the diameter of the wound condenser tube (110) is smaller than the diameter of the baffle air duct (20); both ends of the wound condenser tube (110) pass through the body (101).

6. The heat energy utilization device for baking preserved fruits according to claim 5, characterized in that: It also includes: a circulating water tank (120) on which a circulating pump (121) is arranged; A reflux pipe (123), one end of which is connected to the outlet of the wound condenser pipe (110), and the other end of which is connected to the circulating water tank (120); A water supply pipe (124) has one end connected to the outlet of the circulation pump (121) and the other end connected to the inlet of the winding condenser pipe (110).

7. The heat energy utilization device for baking preserved fruits according to claim 6, characterized in that: The secondary condenser (200) Includes: The condenser body is a vertically arranged shell and tube heat exchanger (201); The bottom side of the tube pass of the shell and tube heat exchanger (201) is connected to the outlet of the baffle air duct (20), and the top side of the tube pass of the shell and tube heat exchanger (201) is connected to the radial direction of the air supply end (3) of the baking oven through the air supply duct (202); A condensate outlet pipe (203) is provided on the lower side of the shell and tube heat exchanger (201), and the condensate outlet pipe (203) is connected to the circulating water tank (120).

8. The heat energy utilization device for baking preserved fruits according to claim 7, characterized in that: The lower position of the shell side of the shell and tube heat exchanger (201) is the secondary circulating water inlet (210); The high position of the shell side of the shell and tube heat exchanger (201) is the secondary circulating water outlet (220); A secondary circulating water pool (230), which is connected to the secondary circulating water inlet (210) via a circulating water pump; The secondary circulating water outlet (220) flows back to the secondary circulating water pool (230) through a pipeline; and A reflux line (240) has one end connected to the secondary circulating water outlet (220) via a pipeline, and the other end connected to the circulating water tank (120).

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