Coconut meat killing device
By designing an automated coconut meat disinfection device, the combination of spiral shaft and lift conveyor belt, combined with overflow insulation and water replenishment and steam reflux design, the coconut meat disinfection operation is solved and the energy-saving and efficient disinfection process is achieved.
Patent Information
- Application Number
- CN202422303021.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-20
- Publication Date
- 2025-07-11
- Estimated Expiration
- 2034-09-20
AI Technical Summary
The existing coconut meat disinfection process is cumbersome, consumes a lot of energy, and consumes a lot of hot water.
A coconut meat disinfection device is designed, using an automated feeding and discharge system combining a spiral shaft and lifting conveyor belt, combined with overflow insulation and water replenishment mechanism and steam shutter return hood, to reduce hot water loss and evaporation, and preheat cold water through the insulating box to reduce heating energy consumption.
It realizes automatic feeding and discharge of coconut meat disinfection, saves hot water, reduces energy consumption, and improves disinfection efficiency and energy utilization.
Smart Images
Figure CN223081064U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of coconut milk processing, in particular to a coconut meat disinfection device. Background Art
[0002] In the coconut milk processing process, after the coconut meat is washed, it is necessary to disinfect and sterilize the coconut meat, which is referred to as disinfection. The disinfection of coconut meat mainly adopts physical methods, such as high temperature sterilization. The blanching method is the main disinfection method of coconut meat. At a specific temperature and time, the blanching treatment can effectively destroy the activity of bacteria, viruses and parasites.
[0003] The current blanching method is to first put the coconut meat into a mesh cage, then put the mesh cage into a hot water tank to soak for a period of time and then take it out. This method requires frequent loading and unloading of coconut meat, and the operation is relatively cumbersome. The coconut meat after being taken out also needs to be hung above the water tank for a period of time to filter out the water. However, since most of the coconut meat is stacked together, hot water is easily accumulated in the coconut meat, which consumes a lot of hot water and is more energy-consuming.
[0004] In view of this, a coconut meat disinfection device is designed to simplify the disinfection operation steps of coconut meat, improve the degree of automation, and reduce energy consumption. Utility Model Content
[0005] The utility model aims to provide a coconut meat disinfecting device to solve the problems described in the background technology.
[0006] The technical solution of the utility model is achieved in this way:
[0007] A coconut meat disinfection device comprises a first bracket, a second bracket and a controller, wherein the first bracket is provided with a long strip water pool, the inner vertical section of the water pool is a square, the water pool is divided into a lifting section and a pushing section, the inner bottom wall of the water pool of the pushing section is provided with a long strip semicircular arc retaining net with an opening facing upward, a spiral shaft is rotatably installed in the pushing section, a motor for driving the spiral shaft is further provided outside the water pool, the semicircular arc retaining net is used to wrap the lower half of the spiral shaft and does not fit the spiral shaft, the spiral shaft is used to push the material to the lifting section, and a semicircular arc retaining net is provided in the lifting section of the water pool with A lifting conveyor belt with a water filtering function is provided, and an overflow hole higher than the spiral shaft is opened on the side wall of the water pool. An overflow insulation and water replenishment mechanism connected to the overflow hole is also provided outside the water pool. A storage box with an opening is also provided on the second bracket. The bottom of the storage box is also connected to the end of the pushing section away from the lifting section through a discharge hopper. A temperature control and heating mechanism for controlling the water temperature in the water pool is also provided outside the water pool. A steam reflux hood for shielding the top of the water pool is also provided on the top of the water pool. The overflow insulation and water replenishment mechanism, the temperature control and heating mechanism, the lifting conveyor belt and the motor are all electrically connected to the controller.
[0008] When using the above - mentioned scheme, the cleaned coconut meat can be directly conveyed to the storage bin through the conveyor belt. The coconut meat in the storage bin is guided to the water tank through the discharge hopper. Due to the limitations of the water tank itself and the spiral shaft, when the spiral shaft is not rotating for conveying, the coconut meat gets stuck at the discharge opening of the discharge hopper and cannot fall, thus realizing the controllable function of disinfection and feeding of coconut meat.
[0009] First, inject clean water into the water tank to submerge the spiral shaft, and start heating the clean water in the water tank through the temperature - controlled heating mechanism. When the clean water in the water tank is heated to the disinfection temperature, start the motor. The motor drives the spiral shaft to rotate, and the spiral shaft gradually pushes the coconut meat in the storage hopper to the lifting section. As the coconut meat gradually enters the water tank, the water level in the water tank rises, and the hot water enters the overflow heat - preservation and water - replenishment mechanism through the overflow holes for heat - preservation storage.
[0010] At the beginning, to improve the disinfection rate, first spread the coconut meat over the entire pushing section through the spiral shaft, and then stop the conveying of the spiral shaft. When the disinfection time of the first batch of coconut meat in the hot water is up, start the spiral shaft and the lifting conveyor belt again, and control the conveying speed of the spiral shaft so that the time from when the coconut meat enters the pushing section to when it leaves the pushing section is greater than the disinfection time. Subsequently, continuous feeding and continuous discharging can be achieved to realize automatic feeding and discharging for disinfection.
[0011] In terms of saving hot water and reducing energy consumption, the lifting conveyor belt with a water - filtering function lifts the disinfected coconut meat out of the water tank and filters out most of the water in the coconut meat, enabling the hot water to flow back to the water tank and reducing the loss of hot water.
[0012] By setting up the overflow heat - preservation and water - replenishment mechanism, the overflowing hot water during the disinfection process can be heat - preserved. When the hot water gradually evaporates and decreases, the previously overflowed hot water is replenished back into the water tank again, thus reducing heating energy consumption.
[0013] By setting up the steam - blocking and reflux hood, part of the rising water vapor can be blocked and made to flow back to the water tank, thereby reducing the evaporation loss of the hot water in the water tank and further reducing the heating energy consumption.
[0014] By setting up the semi - circular retaining net, it can cooperate with the spiral shaft to confine the coconut meat within the influence range of the spiral shaft, facilitating conveying. At the same time, it can also reduce the processing difficulty at the bottom of the water tank and the weight of the water tank.
[0015] By setting up the storage bin, the coconut meat in the storage bin can also be pre - steamed by part of the evaporated water vapor, thereby increasing the temperature of the coconut meat and reducing the heat loss of the hot water.
[0016] A further technical solution is that the overflow heat preservation and water replenishment mechanism includes a heat preservation box arranged outside the pool. The heat preservation box is also communicated with the overflow hole through an overflow pipe. The overflow heat preservation and water replenishment mechanism further includes a water level sensor arranged on the inner side wall of the pool. The water level sensor is higher than the spiral shaft and lower than the overflow hole. The overflow heat preservation and water replenishment mechanism further includes a water pump arranged outside the pool. The water inlet of the water pump is also communicated with the heat preservation box through a water suction pipe. The water outlet of the water pump is also guided into the pool through a water adding pipe. The water level sensor and the water pump are both electrically connected to the controller.
[0017] When using the above solution, a certain amount of clear water required for disinfection during a working period is injected into the heat preservation box in advance (the amount of cold water is less than the amount of clear water to be replenished). The overflowing hot water enters the heat preservation box through the overflow hole and the overflow pipe and mixes with the cold water, thereby increasing the temperature of the cold water (the greater the temperature difference, the faster the heat loss, so the hot water needs to be converted into warm water), and reducing the heat loss of the warm water through the heat insulation ability of the heat preservation box itself. When the water level in the pool is lower than the water level sensor, the water pump pumps out the warm water in the heat preservation box through the water suction pipe and replenishes it into the pool through the water adding pipe.
[0018] A further technical solution is that the pool is made of stainless steel. The temperature control heating mechanism includes an electromagnetic coil heating component arranged at the outer bottom of the pool, and further includes a temperature sensor arranged in the pool. The electromagnetic coil heating component and the temperature sensor are both electrically connected to the controller.
[0019] When using the above solution, the electromagnetic coil heating component acts on the bottom of the pool, thereby heating the bottom of the pool and further heating the clear water in the pool.
[0020] A further technical solution is that an installation rod is fixedly arranged at the top of the side wall of the pool. The steam blocking and reflux cover is an upwardly convex long strip-shaped arc plate. Both ends of the steam blocking and reflux cover are fixedly arranged on the installation rod, and the edges of the steam blocking and reflux cover are all directly above the internal space of the pool.
[0021] When using the above solution, the long strip-shaped arc plate-shaped steam blocking and reflux cover is convenient for water vapor to gather and flow back into the pool along the steam blocking and reflux cover.
[0022] A further technical solution is that the middle and upper parts of the inner side wall of the pool are gradually expanded outward to form an inclined guide wall, and the inclined guide wall is higher than the spiral shaft.
[0023] When using the above solution, by setting the inclined guide wall, the gathered water vapor can flow back into the pool better.
[0024] A further technical solution is that a water inlet pipe is also arranged on the heat preservation box.
[0025] The beneficial effects of the present utility model are as follows:
[0026] 1. Automatic feeding and discharging: By controlling the operation of the spiral shaft and the lifting conveyor belt, automatic feeding and discharging disinfection are achieved, reducing manual operation.
[0027] 2. Saving hot water and reducing energy consumption: The water filtering function of the lifting conveyor belt reduces the loss of hot water. The overflow heat preservation and water replenishment mechanism preserves the overflowing hot water, reducing heating energy consumption. The steam baffle hood blocks part of the rising water vapor, reducing the evaporation loss of hot water. The design of the storage bin can also pre-steam the coconut meat with part of the evaporated water vapor, increasing the temperature of the coconut meat and reducing the heat loss of hot water.
[0028] 3. Warm water replenishment mechanism: By mixing with the warm water in the insulation box, the temperature of the cold water is increased, reducing the heat loss of the warm water. When the water level in the pool is low, the water pump pumps out the warm water in the insulation box and replenishes it into the pool, ensuring the continuity of the disinfection process.
[0029] 4. Optimized water vapor reflux design: The design of the long strip arc-shaped plate-like steam baffle hood and the inclined guide wall enables the gathered water vapor to better reflux into the pool, further reducing the evaporation loss of hot water. Brief Description of the Drawings
[0030] Figure 1 is the overall schematic diagram of this device;
[0031] Figure 2 is Figure 1 the top view schematic diagram of
[0032] Figure 3 is the vertical cross-sectional schematic diagram of the pool.
[0033] In the figure, 1. First support, 2. Pool, 3. Electromagnetic coil heating component, 4. Semi-circular baffle net, 5. Spiral shaft, 6. Insulation box, 7. Second support, 8. Motor, 9. Lifting conveyor belt, 10. Steam baffle hood, 11. Inclined guide wall, 12. Water inlet pipe, 13. Water pump, 14. Water filling pipe, 15. Water extraction pipe, 16. Overflow hole, 17. Water level sensor, 18. Temperature sensor, 19. Storage bin, 20. Discharge hopper, 21. Controller, 22. Overflow pipe, 23. Installation rod. Detailed Embodiment
[0034] In order to better understand the technical content of the present invention, specific embodiments are provided below, and the present invention will be further described in conjunction with the accompanying drawings.
[0035] Refer to Figures 1 to 3 , a coconut meat disinfection device, including a first support 1, a second support 7 and a controller 21.
[0036] The controller 21 adopts an STM32 single-chip microcomputer or a SMART200 PLC controller 21.
[0037] A long strip-shaped water pool 2 is provided on the first support 1. The internal vertical cross-section of the water pool 2 is square, and the inside of the water pool 2 is divided into a lifting section and a pushing section.
[0038] On the inner bottom wall of the water pool 2 in the pushing section, a long strip-shaped semi-circular arc retaining net 4 with an upward opening is provided. A spiral shaft 5 is also rotatably installed in the pushing section, and a motor 8 for driving the spiral shaft 5 is provided outside the water pool 2. The semi-circular arc retaining net 4 is used to wrap the lower half of the spiral shaft 5 and does not fit closely to the spiral shaft 5. The spiral shaft 5 is used to push the material to the lifting section.
[0039] A lifting conveyor belt 9 with a water filtering function is provided in the lifting section of the water pool 2.
[0040] It should be specifically noted that the lifting conveyor belt 9 with a water filtering function has filter holes in the conveyor belt itself.
[0041] An overflow hole 16 higher than the spiral shaft 5 is also opened on the side wall of the water pool 2, and an overflow heat preservation and water replenishment mechanism communicated with the overflow hole 16 is provided outside the water pool 2.
[0042] Specifically, the overflow heat preservation and water replenishment mechanism includes a heat preservation box 6 provided outside the water pool 2. The heat preservation box 6 is also communicated with the overflow hole 16 through an overflow pipe 22. The overflow heat preservation and water replenishment mechanism also includes a water level sensor 17 provided on the inner side wall of the water pool 2. The water level sensor 17 is higher than the spiral shaft 5 and lower than the overflow hole 16. The overflow heat preservation and water replenishment mechanism also includes a water pump 13 provided outside the water pool 2. The water inlet of the water pump 13 is also communicated with the heat preservation box 6 through a water suction pipe 15. The water outlet of the water pump 13 is also guided into the water pool 2 through a water supply pipe 14. Both the water level sensor 17 and the water pump 13 are electrically connected to a controller 21.
[0043] Specifically, a water inlet pipe 12 is also provided on the heat preservation box 6.
[0044] A storage box 19 with an opening is also provided on the second support 7. The bottom of the storage box 19 is also connected to one end of the pushing section far from the lifting section through a discharge hopper 20.
[0045] A temperature control heating mechanism for controlling the water temperature in the water pool 2 is also provided outside the water pool 2.
[0046] Specifically, the water pool 2 is made of stainless steel. The temperature control heating mechanism includes an electromagnetic coil heating component 3 provided at the outer bottom of the water pool 2. It should be specifically noted that the electromagnetic coil heating component 3 includes common combined components in the prior art, including but not limited to a control circuit board, an inductance coil, a cooling fan, an inverter, etc. The temperature control heating mechanism also includes a temperature sensor 18 provided in the water pool 2. Both the electromagnetic coil heating component 3 and the temperature sensor 18 are electrically connected to the controller 21.
[0047] A steam-blocking reflux cover 10 for shielding a part of the top of the water tank 2 is also provided at the top of the water tank 2.
[0048] Specifically, mounting rods 23 are fixedly provided at the top of the side wall of the water tank 2. The steam-blocking reflux cover 10 is an upwardly convex long strip-shaped arc-shaped plate. Both ends of the steam-blocking reflux cover 10 are fixedly provided on the mounting rods 23, and the edges of the steam-blocking reflux cover 10 are all directly above the internal space of the water tank 2.
[0049] Preferably, the middle upper part of the inner side wall of the water tank 2 gradually expands outwards to form an inclined guide wall 11, and the inclined guide wall 11 is higher than the spiral shaft 5.
[0050] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.
Claims
1. A coconut meat disinfection and sterilization device, characterized in that: It includes a first bracket, a second bracket and a controller. A long strip-shaped water pool is provided on the first bracket. The inner vertical cross-section of the water pool is square. The inside of the water pool is divided into a lifting section and a pushing section. On the inner bottom wall of the water pool in the pushing section, there is a long strip-shaped semi-circular arc retaining net with an upward opening. A spiral shaft is also rotatably installed in the pushing section. An electric motor for driving the spiral shaft is also provided outside the water pool. The semi-circular arc retaining net is used to wrap the lower half of the spiral shaft and does not fit the spiral shaft. The spiral shaft is used to push materials to the lifting section. A lifting conveyor belt with a water filtering function is provided in the lifting section of the water pool. An overflow hole higher than the spiral shaft is also opened on the side wall of the water pool. An overflow heat preservation and water replenishment mechanism communicated with the overflow hole is also provided outside the water pool. A storage box with an opening is also provided on the second bracket. The bottom of the storage box is also connected to one end of the pushing section far from the lifting section through a discharge hopper. A temperature control heating mechanism for controlling the water temperature in the water pool is also provided outside the water pool. A steam blocking and reflux cover for blocking a part of the top of the water pool is also provided on the top of the water pool. The overflow heat preservation and water replenishment mechanism, the temperature control heating mechanism, the lifting conveyor belt and the electric motor are all electrically connected to the controller.
2. The coconut meat disinfection and sterilization device according to claim 1, wherein: The overflow heat preservation and water replenishment mechanism includes a heat preservation box provided outside the water pool. The heat preservation box is also communicated with the overflow hole through an overflow pipe. The overflow heat preservation and water replenishment mechanism also includes a water level sensor provided on the inner side wall of the water pool. The water level sensor is higher than the spiral shaft and lower than the overflow hole. The overflow heat preservation and water replenishment mechanism also includes a water pump provided outside the water pool. The water inlet of the water pump is also communicated with the heat preservation box through a water suction pipe. The water outlet of the water pump is also guided into the water pool through a water supply pipe. The water level sensor and the water pump are both electrically connected to the controller.
3. The coconut meat disinfection and sterilization device according to claim 1, wherein: The water pool is made of stainless steel. The temperature control heating mechanism includes an electromagnetic coil heating component provided on the outer bottom of the water pool, and also includes a temperature sensor provided in the water pool. The electromagnetic coil heating component and the temperature sensor are both electrically connected to the controller.
4. A coconut meat disinfection and sterilization device according to claim 1, characterized in that: An installation rod is fixedly provided at the top of the side wall of the water pool. The steam blocking and reflux cover is an upwardly convex long strip-shaped arc-shaped plate. Both ends of the steam blocking and reflux cover are fixedly provided on the installation rod. The edges of the steam blocking and reflux cover are all directly above the inner space of the water pool.
5. The coconut meat disinfection and sterilization device according to claim 4, wherein: The middle upper part of the inner side wall of the water pool gradually expands outward to form an inclined guide wall, and the inclined guide wall is higher than the spiral shaft.
6. The coconut meat disinfection and sterilization device according to claim 5, characterized in that: The heat preservation box is also provided with a water inlet pipe.