Hot air device for drying peppers

Abstract

The utility model relates to the technical field of vegetable drying and dehydration, in particular to a hot air device for drying hot peppers, which comprises a smoke abatement and dust removal device, a hot blast stove, a dryer and a heat preservation chamber, a chimney is fixedly communicated with an air inlet at the top of the smoke abatement and dust removal device, and a first air duct is fixedly communicated between an air outlet of the smoke abatement and dust removal device and an air inlet at the top of the hot blast stove. A second air duct fixedly communicates between the hot-blast stove air outlet and the dryer air inlet; the lower part of the chimney, the smoke abatement dust remover, the hot-blast stove, the induced draft fan and the first air duct are arranged in the heat preservation chamber; a third air duct is fixedly communicated with the second air duct between the hot-blast stove and the air blower; and normal-temperature air is introduced into the third air duct. The hot air drying device automatically controls the whole hot air drying process through the PLC control system, has the characteristics of safety, simplicity and convenience, and achieves the purposes of efficiently utilizing heat energy and quickly drying and dehydrating hot peppers.

Description

Technical Field

[0001] The utility model relates to the technical field of vegetable drying and dehydration, and is a hot air device for drying peppers. Background Art

[0002] At present, more and more dehydrated and dried vegetables have emerged in the domestic market, and the varieties are also increasing, from the commonly seen agaric, day lily, pepper in the past to the current onion, radish, cowpea, cauliflower and so on. In the past, the drying of vegetables was basically carried out by natural drying. With the rapid development of science and technology, the continuous improvement of the living standards of the people, and the country's attention to food safety, dehydrated and dried vegetables are gradually dehydrated quickly by drying equipment. This drying method can greatly improve production efficiency, reduce waste, and at the same time, the dried vegetables have no mildew, no foreign objects, bright color, good appearance, and are clean and hygienic.

[0003] However, for Siping head peppers, the pulp is thick and the sugar content is high, and its drying process is almost blank.

[0004] Therefore, it is very necessary to invent and research a vegetable drying device with strong adaptability to fill the blank of the drying technology for Siping head peppers. Summary of the Invention

[0005] The utility model provides a hot air device for drying peppers, which overcomes the deficiencies of the above-mentioned prior art and can effectively solve the problem of difficult drying of peppers.

[0006] The technical solution of the utility model is realized by the following measures: a hot air device for drying peppers includes a smoke and dust eliminator, a hot blast stove, a dryer, and a heat preservation chamber. The top air inlet of the smoke and dust eliminator is fixedly communicated with a chimney, and a first air duct is fixedly communicated between the air outlet of the smoke and dust eliminator and the top air inlet of the hot blast stove. A second air duct is fixedly communicated between the air outlet of the hot blast stove and the air inlet of the dryer.

[0007] The following is the further optimization or / and improvement of the above-mentioned technical solution of the utility model:

[0008] An induced draft fan and a blower are respectively fixedly installed on the above-mentioned first air duct and second air duct.

[0009] The lower part of the above-mentioned chimney, the smoke and dust eliminator, the hot blast stove, the induced draft fan, and the first air duct are all arranged in the heat preservation chamber.

[0010] The lower inlet of the above-mentioned hot blast stove is fixedly provided with an air inlet opening, and the hot blast stove is also provided with a furnace door.

[0011] A third air duct is fixedly communicated on the second air duct between the above-mentioned hot blast stove and the blower.

[0012] A first electric valve is fixedly arranged on the second air duct between the above-mentioned hot blast stove and the third air duct, and a second electric valve is fixedly arranged on the third air duct.

[0013] Multiple groups of thermometers and thermocouples are respectively and fixedly installed on the above-mentioned dryer, and an interlock is arranged between the thermocouple and the first electric valve and the second electric valve.

[0014] The above-mentioned also includes a PLC controller, and the thermocouple, the first electric valve and the second electric valve are all electrically connected to the PLC controller.

[0015] The structure of the utility model is reasonable and compact, and it is convenient to use. It intercepts the heat emitted by the smoke-eliminating dust collector and the hot blast stove through the heat preservation chamber. The air is preheated in the heat preservation chamber and then enters the hot blast stove from the air inlet of the hot blast stove. After being heated by the spiral air duct in the hot blast stove, it enters the second air duct from the air outlet of the hot blast stove. The hot air and the normal temperature air entering from the third air duct are mixed and then sent into the dryer by the blower. Through the PLC control system, the whole hot air drying process is automatically controlled, so as to efficiently utilize the heat energy and achieve the purpose of quickly drying and dehydrating the chili peppers. Description of the Drawings

[0016] Appendix Figure 1 is a schematic process flow diagram of the utility model.

[0017] Appendix Figure 1 The codes in are respectively: 1 is the smoke-eliminating dust collector, 2 is the hot blast stove, 3 is the dryer, 4 is the heat preservation chamber, 5 is the blower, 6 is the induced draft fan, 7 is the chimney, 8 is the first air duct, 9 is the second air duct, 10 is the third air duct, 11 is the air inlet, 12 is the first electric valve, 13 is the second electric valve, 14 is the thermometer, 15 is the thermocouple, and 16 is the furnace door. Detailed Embodiment

[0018] The utility model is not limited by the following embodiments, and the specific implementation manners can be determined according to the technical solutions of the utility model and the actual situation.

[0019] In the utility model, unless otherwise specified, the equipment and devices used are all the existing well-known and commonly used equipment and devices in the field.

[0020] In the utility model, for the convenience of description, the description of the relative position relationship of each component is carried out according to the layout mode of the attached drawings of the specification. For example, the position relationships such as front, rear, up, down, left, and right are determined according to the layout direction of the attached drawings of the specification. Figure 1 of the layout. Figure 1 of the specification.

[0021] The following describes the utility model in further detail with reference to the embodiments and the drawings:

[0022] Embodiment 1: As shown in the appendixFigure 1 As shown in the figure, the hot air drying device for peppers includes a smoke and dust eliminator 1, a hot blast stove 2, a dryer 3, and a heat preservation chamber 4. The top air inlet of the smoke and dust eliminator 1 is fixedly connected to a chimney 7, and a first air duct 8 is fixedly connected between the air outlet of the smoke and dust eliminator 1 and the top air inlet of the hot blast stove 2. A second air duct 9 is fixedly connected between the air outlet of the hot blast stove 2 and the air inlet of the dryer 3.

[0023] As required, the heat preservation chamber 4 intercepts the heat emitted by the smoke and dust eliminator 1, the hot blast stove 2, etc.; the air entering from the chimney 7 is treated in the smoke and dust eliminator 1 to obtain clean air, and the clean air is preheated in the heat preservation chamber 4.

[0024] The smoke and dust eliminator 1 used in the present invention can be a centrifugal dust collector.

[0025] According to actual needs, the above hot air drying device for peppers can be further optimized and / or improved:

[0026] Embodiment 2: The difference from Embodiment 1 is that: as shown in the attached Figure 1 figure, an induced draft fan 6 and a blower 5 are fixedly installed on the first air duct 8 and the second air duct 9 respectively.

[0027] Embodiment 3: The difference from Embodiments 1 to 2 is that: as shown in the attached Figure 1 figure, the lower part of the chimney 7, the smoke and dust eliminator 1, the hot blast stove 2, the induced draft fan 6, and the first air duct 8 are all arranged in the heat preservation chamber 4.

[0028] As required, the smoke and dust eliminator 1 and the hot blast stove 2 are arranged in the heat preservation chamber 4, the air is preheated in the heat preservation chamber 4, then enters from the air inlet of the hot blast stove 2, and after being heated by the spiral air duct in the hot blast stove 2, it enters the second air duct 9 from the air outlet of the hot blast stove 2.

[0029] Embodiment 4: The difference from Embodiments 1 to 3 is that: as shown in the attached Figure 1 figure, an air inlet port 11 is fixedly arranged at the lower part of the hot blast stove 2, and the hot blast stove 2 is also provided with a furnace door 16.

[0030] Embodiment 5: The difference from Embodiments 1 to 4 is that: as shown in the attached Figure 1 figure, a third air duct 10 is fixedly connected to the second air duct 9 between the hot blast stove 2 and the blower 5.

[0031] As required, a three-way pipe orifice is arranged in the second air duct 9, the lower port of the three-way pipe orifice is fixedly connected to the third air duct 10, the air entering from the third air duct 10 is normal temperature air, and the hot air coming out of the hot blast stove 2 is mixed with the normal temperature air and then sent into the dryer 3 by the blower 5 to adjust the temperature in the dryer 3.

[0032] Embodiment 6: The difference from Embodiments 1 to 5 is that, as shown in the appendix Figure 1 a first electric valve 12 is fixedly arranged on the second air duct 9 between the hot blast stove 2 and the third air duct 10, and a second electric valve 13 is fixedly arranged on the third air duct 10.

[0033] As required, the first electric valve 12 and the second electric valve 13 can be electric butterfly valves.

[0034] Embodiment 7: The difference from Embodiments 1 to 6 is that, as shown in the appendix Figure 1 multiple groups of thermometers 14 and thermocouples 15 are respectively and fixedly installed on the dryer 3, and an interlock is arranged between the thermocouple 15 and the first electric valve 12 and the second electric valve 13.

[0035] As required, four groups of thermometers 14 and ten groups of thermocouples 15 can be respectively arranged on the dryer 3.

[0036] Embodiment 8: The difference from Embodiments 1 to 7 is that the device further includes a PLC controller, and the thermocouple 15, the first electric valve 12 and the second electric valve 13 are all electrically connected to the PLC controller.

[0037] As required, the model of the PLC controller can be Siemens S7-200 Smart.

[0038] When the thermometer 14 and the thermocouple 15 detect that the temperature entering the dryer 3 is higher than the required temperature, a signal is given by the thermocouple 15, and the second electric valve 13 is controlled to open wider through the controller until it is fully open, so that the hot air temperature sent by the blower 5 into the dryer 3 reaches the required temperature. When the second electric valve 13 is fully open and the temperature of the dryer 3 is still on the high side, the first electric valve 12 is gradually closed until the temperature of the dryer 3 reaches the required temperature.

[0039] When the thermometer 14 and the thermocouple 15 detect that the temperature entering the dryer 3 is lower than the required temperature, a signal is given by the thermocouple 15, and the second electric valve 13 is controlled to close smaller through the controller until it is fully closed, so that the hot air temperature sent by the blower 5 into the dryer 3 reaches the required temperature. When the second electric valve 13 is fully closed and the temperature of the dryer 3 is still on the low side, the first electric valve 12 is gradually opened wider until the temperature of the dryer 3 reaches the required temperature.

[0040] As required, on each pipeline and equipment of the hot air device for drying peppers, conventional valves, thermometers, pressure gauges, etc. well-known and commonly used in the art can also be arranged according to production needs.

[0041] The above technical features constitute the embodiments of the present utility model, which have strong adaptability and implementation effects, and unnecessary technical features can be increased or decreased according to actual needs to meet the requirements of different situations.

[0042] Usage process of the embodiment of the utility model: First, natural wind enters the smoke elimination and dust removal device 1 through the chimney 7, and the clean wind after being processed by the smoke elimination and dust removal device 1 enters the hot blast stove 2 for temperature rise; then, the heated wind is mixed with normal temperature wind to form hot wind, which serves as the heat source of the dryer 3; finally, in the dryer 3, the hot wind is used to fully dry the chili peppers.

Claims

1. A hot air device for drying peppers, characterized in that The utility model comprises a smoke and dust collector, a hot air furnace, a dryer and an insulation room. The air inlet on the top of the smoke and dust collector is fixedly connected with a chimney, the air outlet of the smoke and dust collector and the air inlet on the top of the hot air furnace are fixedly connected with a first air duct, and the air outlet of the hot air furnace and the air inlet of the dryer are fixedly connected with a second air duct.

2. The hot air device for drying peppers according to claim 1, characterized in that An induced draft fan and a blower are fixedly installed on the first air duct and the second air duct respectively.

3. The hot air device for drying peppers according to claim 2, characterized in that The lower part of the chimney, the smoke and dust collector, the hot air stove, the induced draft fan and the first air duct are all arranged in the insulation room.

4. The hot air device for drying peppers according to claim 1, 2 or 3, characterized in that An air inlet is fixedly arranged at the lower inlet of the hot blast furnace, and the hot blast furnace is also provided with a furnace door.

5. The hot air device for drying peppers according to claim 2 or 3, characterized in that The second air duct between the hot blast furnace and the blower is fixedly connected with a third air duct.

6. The hot air device for drying peppers according to claim 4, characterized in that The second air duct between the hot blast furnace and the blower is fixedly connected with a third air duct.

7. The hot air device for drying peppers according to claim 5, characterized in that A first electric valve is fixedly arranged on the second air duct between the hot blast furnace and the third air duct, and a second electric valve is fixedly arranged on the third air duct.

8. The hot air device for drying peppers according to claim 6, characterized in that A first electric valve is fixedly arranged on the second air duct between the hot blast furnace and the third air duct, and a second electric valve is fixedly arranged on the third air duct.

9. The hot air device for drying peppers according to claim 7 or 8, characterized in that A plurality of groups of temperature meters and thermocouples are respectively fixedly installed on the dryer, and an interlock is arranged between the thermocouples and the first electric valve and the second electric valve.

10. The hot air device for drying peppers according to claim 9, characterized in that It also includes a PLC controller, and the thermocouple, the first electric valve and the second electric valve are all electrically connected to the PLC controller.

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