Fine dried noodle airing system
By combining enclosed, light-transmitting drying rooms with temperature and humidity control equipment, the problem of traditional noodle drying methods being greatly affected by the weather has been solved, achieving stable and controllable sun drying, and improving production efficiency and product quality.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-21
- Publication Date
- 2026-04-14
AI Technical Summary
Traditional methods of drying noodles are greatly affected by the weather, making it impossible to control temperature, humidity, and light intensity, resulting in unstable production capacity and product quality, and posing food safety risks.
The system uses a closed, light-transmitting drying room, which is divided into multiple zones. Each zone is equipped with temperature and humidity control equipment. The noodle production line passes through each zone, enabling continuous production and stable, controllable sun drying.
In continuous production, ensuring the stability and controllability of drying conditions improves production efficiency and product quality, while guaranteeing the taste and safety of the noodles.
Smart Images
Figure CN224121627U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of food manufacturing equipment technology, and more specifically, to a noodle drying system. Background Technology
[0002] Traditional sun-drying methods for noodles include open-air drying and drying in simple glass rooms. Due to limitations imposed by natural conditions, these methods are entirely dependent on the weather. Open-air drying not only makes noodles susceptible to external weather conditions such as wind, frost, rain, and snow, but also allows dust and dirt in the air to adhere to the noodles, posing a significant food safety hazard. Furthermore, these traditional methods cannot control temperature, humidity, and light intensity, relying entirely on the weather's unpredictability, which directly leads to unstable production capacity and product quality. To address these issues, some modern noodle production processes utilize industrialized drying rooms. Utility Model Content
[0003] To address the aforementioned technical problems, this utility model provides a noodle drying system that enables sun-drying of noodles on the basis of continuous production, ensuring more stable and controllable drying conditions, and improving production efficiency and product quality.
[0004] This utility model provides a noodle drying system comprising:
[0005] The enclosed, light-transmitting drying room is divided into a predetermined number of zones, each of which has a noodle-walking entrance and a noodle-walking exit.
[0006] A temperature and humidity control device corresponding to each of the partitions is used to control the temperature and humidity required for each partition when the noodles pass through the partition;
[0007] The noodle walking production line passes sequentially through the noodle walking inlet and noodle walking outlet of each of the aforementioned zones, thereby driving the noodles to undergo drying under the corresponding temperature and humidity conditions of each of the aforementioned zones.
[0008] Preferably, in the above-mentioned noodle drying system, the drying room includes multiple pointed-roof sections arranged in a nested manner from the inside out, and the walking path of the noodle walking production line is a circular one from the inside out.
[0009] Preferably, in the above-mentioned noodle drying system, the drying room further includes a flat-top section connected to the outermost pointed-top section, and the walking path of the noodle walking production line also includes entering the flat-top section from the outermost pointed-top section.
[0010] Preferably, in the above-mentioned noodle drying system, the noodle walking production line further includes a noodle diversion component located at the noodle walking entrance of the flat-top section, which is used to divide the noodles into two rows for walking.
[0011] Preferably, in the above-mentioned noodle drying system, the number of the pointed top sections is 2 to 4.
[0012] Preferably, in the above-mentioned noodle drying system, the top of the drying room is also provided with a perforated sunshade component.
[0013] Preferably, in the above-mentioned noodle drying system, the main body of the drying room is a space enclosed by Low-E double-layer tempered glass.
[0014] Preferably, the above-mentioned noodle drying system also includes a fresh air system installed inside the drying room.
[0015] Preferably, in the above-mentioned noodle drying system, a moisture vent is also provided at the bottom of the drying room.
[0016] Preferably, the above-mentioned noodle drying system further includes a water collection trough disposed on the inner wall of the pointed top of the pointed top section, and the water collection trough is connected to a drain pipe outside the drying room.
[0017] As can be seen from the above technical solution, the noodle drying system provided by this utility model includes a closed, light-transmitting drying chamber. This closed design ensures that wind and rain will not affect the noodles inside the drying chamber. The light-transmitting design allows sunlight to penetrate and shine on the noodles, achieving sun drying and improving the taste of the noodles. Furthermore, the interior of this drying chamber is divided into a preset number of zones, each with a noodle entry and exit point, providing a corresponding path for the noodles. It also includes temperature and humidity control devices corresponding to each zone to control the flow of noodles through each zone. The required temperature and humidity also include the noodle walking production line, which sequentially passes through the noodle walking inlet and outlet of each zone, so that the noodles are successively subjected to the corresponding temperature and humidity conditions of each zone for drying. In this way, the noodles can dry more and more as they walk, and the temperature and humidity required for the later zones are higher and the humidity lower. The temperature and humidity of each zone can be adaptively adjusted according to actual needs, which can ensure that the temperature and humidity of each zone meet the requirements of the noodles. Thus, the system can realize the sun drying of noodles on the basis of continuous production, ensure more stable and controllable drying conditions, and improve production efficiency and product quality. Attached Figure Description
[0018] To more clearly illustrate the technical solutions in the embodiments of this utility model or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.
[0019] Figure 1 A front view of the drying room itself in a noodle drying system provided by this utility model;
[0020] Figure 2 A top view of the drying room itself, which is part of the noodle drying system provided by this utility model;
[0021] Figure 3 This is a front view of an overall noodle drying system provided by this utility model. Detailed Implementation
[0022] The core of this utility model is to provide a noodle drying system that enables sun drying of noodles on the basis of continuous production, ensuring more stable and controllable drying conditions, and improving production efficiency and product quality.
[0023] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.
[0024] This utility model provides a noodle drying system, such as... Figure 1 , Figure 2 and Figure 3 As shown, Figure 1 This is a front view of the drying room itself in a noodle drying system provided by this utility model. Figure 2 A top view of the drying room itself, which is part of the noodle drying system provided by this utility model. Figure 3 This is a front view of an overall noodle drying system provided by the present invention. The noodle drying system may include:
[0025] The enclosed, light-permeable drying chamber 1 is designed to block out wind and rain, ensuring the drying process of noodles remains unaffected by external weather conditions. This light-permeable design also allows sunlight to penetrate the chamber, resulting in a more fragrant and better-tasting product. Specifically, sun-dried noodles exhibit significantly higher levels of alcohols, aldehydes, and esters, which are 9.4 times, 4.3 times, 2.3 times, and 12 times higher than those in ordinary noodles, respectively. The interior of the drying chamber 1 can be divided into a predetermined number of zones, for example... Figure 1 As shown, it is divided into four partitions: 101, 102, 103, and 104. Of course, these can be chosen according to actual needs; there is no restriction here. (See reference...) Figure 2 Each zone has a noodle walking entrance 2 and a noodle walking exit 3. For example, noodles can enter the first zone 101 through the noodle walking entrance 2 and be dried under the corresponding temperature and humidity conditions. The noodle walking exit 3 of the first zone 101 is adjacent to the noodle walking entrance 2 of the second zone 102. The noodles can exit the first zone 101 through the noodle walking exit 3 and then enter the second zone 102 through the noodle walking entrance 2 to undergo drying under different temperature and humidity conditions. The subsequent process is similar. It can be seen that these noodle walking entrances 2 can ensure that the noodles can enter the zone from this position. After walking in the zone, the noodles can walk out through the noodle walking exit 3 and enter the next zone, or after drying, they can walk out of the drying room through the noodle walking exit 3 of the fourth zone 104 and then undergo the corresponding noodle cutting process.
[0026] The noodle drying system also includes temperature and humidity control devices 5 corresponding to each zone, used to control the temperature and humidity required for the noodles to pass through each zone. (Refer to...) Figure 3 The diagram illustrates the temperature and humidity control device 5 corresponding to the first zone 101. In reality, each zone corresponds to one temperature and humidity control device. Figure 3Not all of them can be shown here, so only one is shown. Specifically, the temperature and humidity control device 5 may include an exchange box 54 having a humidification component 51, a heating component 52, and a filter component 53 arranged sequentially from bottom to top. It also includes a pipe 55 for introducing air with a preset temperature and humidity into each zone. The end of the pipe 55 has a temperature and humidity regulating inlet 56, which may, but is not limited to, be located at the top of each zone. The air of the temperature and humidity control device 5 can enter from the bottom, pass through the humidification component 51 to increase its humidity, the heating component 52 to increase its temperature, and the filter component 53 to increase its temperature. After being filtered clean, the solution can be introduced into the corresponding zone through pipe 55 and temperature and humidity regulating inlet 56, providing the corresponding zone with the appropriate temperature and humidity. This ensures that the temperature and humidity in the corresponding zone correspond to and remain constant with the requirements of the noodles, making the drying process of the noodles more stable and reliable. The production process can maintain a certain degree of continuity and stability, resulting in higher product quality and higher production efficiency. It should also be noted that since each zone requires different temperature and humidity, each zone can correspond to a temperature and humidity control device 5. Different temperature and humidity control devices will not interfere with each other, and each can maintain its own temperature and humidity parameters.
[0027] The noodle drying system also includes a noodle walking production line 4, which sequentially passes through the noodle walking inlet 2 and noodle walking outlet 3 of each zone, to allow the noodles to be dried under the corresponding temperature and humidity conditions of each zone. Figure 2 As can be seen from the arrows on the noodle walking production line 4, it indicates the direction of noodle movement at each position. The noodle walking production line 4 can drive the noodles from the first section 101 into the drying room, and then pass through the second section 102, the third section 103 and the fourth section 104 in sequence before exiting the drying room. In each section, the noodles can be exposed to sunlight while experiencing different temperature and humidity environments, thus making the noodles drier and drier until the final finished noodles are obtained. Specifically, this noodle walking production line 4 can move forward by chain drive. This chain drive method can be used in tunnel-type or cableway-type drying rooms. The noodles are hung on the hanging rods fixed to the chain. The chain rotates in a cycle under the action of the drive device, driving the noodles to move slowly and evenly along the set route in the drying room, while realizing sun drying.
[0028] As can be seen from the above technical solutions, in the embodiments of the noodle drying system provided by this utility model, the included enclosed, light-transmitting drying chamber ensures that wind and rain will not affect the noodles inside, while the light-transmitting design allows sunlight to penetrate and reach the noodles, achieving sun drying and improving their texture. Furthermore, the interior of this drying chamber is divided into a predetermined number of zones, each with an entrance and exit for the noodles, providing a suitable path for their movement. The system also includes temperature and humidity control devices for each zone to maintain the required temperature and humidity for the noodles as they pass through. The noodle-walking production line passes through the noodle-walking entrance and exit of each zone in sequence, allowing the noodles to be dried under the corresponding temperature and humidity conditions of each zone. This way, the noodles dry as they walk, with higher temperatures and lower humidity requirements in later zones. The system can adaptively adjust the temperature and humidity of each zone according to actual needs, ensuring that the temperature and humidity of each zone meet the requirements of the noodles. Therefore, the system can achieve continuous production while using sunlight to dry the noodles, ensuring more stable and controllable drying conditions, improving production efficiency and product quality, making the noodles healthier and safer, and retaining more of the original wheat flavor.
[0029] In one specific embodiment of the above-mentioned noodle drying system, refer to... Figure 1 The aforementioned drying chamber 1 may include multiple pointed sections 101, 102, and 103 arranged in a nested manner from the inside out. The number of such pointed sections is preferably two to four, and more preferably... Figure 1 As shown, there are three pointed sections, which can be selected according to actual needs. The advantage of this design is that each section has a different number of light-transmitting components (which can be, but are not limited to, glass) at its top. This nested design ensures that the time the noodles spend in each drying zone is precisely proportional to its total drying time. Specifically, the top of the first section 101 has three layers of light-transmitting components, which can better block heat and prevent excessive heat from entering the first section 101, thus keeping the temperature inside the first section 101 lower. This is more suitable for the temperature and humidity required for the noodles to initially enter the drying room and also avoids wasting energy cooling the first section 101. Figure 2It can be seen that the path of the noodles within the first section 101 is a loop, which maximizes its travel distance and avoids route interference. After completing its journey in the first section 101, it enters the second section 102. The top of the second section 102 has two layers of light-transmitting components, which reduces heat blockage compared to the first section, allowing more heat to enter. The noodles require a higher temperature in the second section 102, making this more suitable for their temperature and humidity requirements. After essentially completing a full loop in the second section 102, the noodles enter the third section 103. The top of the third section 103 has only one layer of light-transmitting components, directly exposed to sunlight, absorbing solar radiation. More heat from the environment will enter the third zone 103, raising its temperature. Since the noodles are already dry and warm after being sun-dried in the first two zones, a higher temperature is required in the third zone 103. Therefore, a higher set temperature in the third zone 103 is acceptable, better suited to the needs of the noodles and saving energy. Furthermore, the heat from the third zone 103 can be transferred to the second zone 102, achieving multiple uses of heat and further optimizing drying efficiency. After essentially completing a full circle in the third zone 103, the noodles enter the fourth zone 104. This demonstrates that the drying path of the noodles is maximized within the third zone 103, resulting in better drying performance. Figure 2 As shown, the walking path of the noodle production line 4 is a circular path from the inside to the outside. This allows the temperature and humidity to rise from low to high, resulting in lower energy consumption for temperature and humidity regulation and minimizing energy consumption throughout the drying process. In addition, the above-mentioned noodle drying system may also include a water collection trough (not shown in the figure) set on the inner wall of the pointed top section of the pointed top area. The specific location of the water collection trough can be selected according to actual needs. The water collection trough is preferably set parallel to the ground. When the temperature difference between indoors and outdoors is large in winter, water droplets will condense on the inner wall of the pointed top. These water droplets will naturally flow down the slope of the pointed top under the action of gravity and can be collected by the water collection trough, thereby preventing water droplets from falling on the noodles and causing the noodles to become damp, which will affect the drying effect. The water collection trough can also be connected to the drain pipe outside the drying room, so that the collected water can be directly discharged to the outside of the drying room to avoid excessive humidity inside the drying room, which will worsen the drying effect of the noodles. There can also be multiple water collection troughs to collect water droplets at multiple heights on the pointed top, which can better prevent water droplets from falling on the noodles.
[0030] In further embodiments, reference continues to be made to... Figure 1 and Figure 2The drying chamber 1 may also include a flat-roof section 6 connected to the outermost pointed-roof section. When there are only three pointed-roof sections, the outermost pointed-roof section mentioned here can be the third section 103. Figure 1 and Figure 2 This example is used for illustration, but it's not limited to three pointed sections. The walking path of the noodle production line 4 also includes entering the flat-top section 6 from the outermost pointed section. It's important to note that the flat-top section 6 doesn't have a pointed top because by the time the noodles reach this position, they are already mostly dry and won't release much moisture, preventing condensation on the top of the section. Therefore, there's no need for a pointed top and water collection trough to prevent water droplets from falling on the noodles. Furthermore, using this flat-top section 6 allows for a longer drying path, ensuring the noodles can dry for a sufficient time until the final product is obtained. The number of flat-top sections 6 can be one, or it can be... Figure 1 and Figure 2 This example shows two options, but more can be set as needed. For further details, please refer to [link / reference]. Figure 2 In this case, the noodle walking production line 4 may also include a noodle diversion component 7 located at the noodle walking entrance 3 of the flat-top section 6, which is used to divide the noodles into two rows for walking. It should be noted that this corresponds to the case where two rows of noodles move forward at the same time. Initially, the two rows of noodles move forward together in the pointed-top section, but after entering the flat-top section 6, the noodle diversion component 7 can separate the two rows by a distance, so that their drying effect is better and they will not affect each other. Of course, this noodle diversion component 7 is also applicable to the case of more rows, and there is no limitation here.
[0031] In various embodiments of the above-mentioned noodle drying system, the top of the drying chamber 1 can also be equipped with a perforated shading component. This perforated shading component can be installed on the top of both the pointed and flat roof sections. It should be noted that the intensity of sunlight varies from morning to evening throughout the day. When the external light intensity is too high, shading is required to reduce energy consumption. For example, direct sunlight in summer has a significant impact on the temperature inside the drying chamber. If shading is not used, strong cooling is required, which would result in very high energy consumption for the temperature and humidity control equipment. Therefore, a perforated shading component is needed to completely cover the top of the drying chamber 1 when shading is required, and to deactivate the shading function when the sunlight is no longer strong. Specifically, a perforated ceiling blind can be used here. The material of the ceiling blind can be special polyacrylonitrile, and the hole diameter can be selected from 38mm to 50mm. It can be installed on the top of the drying room to allow sunlight to shine in. A motor and intelligent system can also be installed to realize automatic extension and retraction. Under normal circumstances, sunlight can shine in. The purpose is to alleviate some of the problem of high energy consumption of temperature and humidity equipment caused by direct sunlight. The operation is also more convenient. It can be opened and closed with just the press of a button. Of course, other types of sunshade components can be selected according to actual needs. There are no restrictions here.
[0032] In various embodiments of the above-described noodle drying system, the main body of the drying chamber 1 can be a space enclosed by Low-E double-layer tempered glass. This type of glass has an ultra-clear self-cleaning function, higher light transmittance, and is not easily stained by dust, thus preventing dust from blocking light and ensuring high light transmittance for a longer period. Moreover, sunlight can enter the drying chamber 1 simultaneously from the top and all sides, ensuring that the noodles receive all-around sunlight, thereby better preserving their wheat flavor, improving taste, and enhancing the consumer experience. Of course, other types of glass can also be selected according to actual needs; there are no restrictions here.
[0033] In various embodiments of the above-mentioned noodle drying system, a fresh air device installed in the drying room 1 may also be included. This fresh air device can have an air filtration function to prevent external bacteria from entering the interior of the drying room 1. It can also combine with ozone to control bacteria, which can better prevent contamination of the noodles, thereby ensuring that the produced noodles are healthier and safer and improving product quality.
[0034] In the various embodiments of the above-described noodle drying system, please continue to refer to Figure 3 A dehumidification vent 8 is also installed at the bottom of the interior of drying room 1. From Figure 3As can be seen, air with a certain temperature and humidity moves downward from the top of the drying room 1. When it passes over the noodles, it provides the noodles with a certain temperature and humidity environment. Then, this air will continue to move downward towards the ground. During this movement, moisture will be generated. The moisture can be discharged from the drying room in time by using the moisture exhaust port 8 set below. It can also be transmitted back to the temperature and humidity control equipment 5 through the corresponding moisture exhaust pipe to achieve recycling and continue to generate air with a certain temperature and humidity. This can further save energy.
[0035] The following example illustrates the drying process of noodles during their movement within the drying room:
[0036] Continue to refer to Figure 1 , Figure 2 and Figure 3 Each section for drying noodles has only one exit for the noodles to walk through, and the area near the exit uses transitional temperature and humidity control.
[0037] Zone 1: Temperature 20℃ to 30℃, relative humidity (RH) 85% to 90%, accounting for 15% to 20% of the total drying time;
[0038] The transition section from the first zone to the second zone: temperature 30℃ to 35℃, relative humidity (RH) 85% to 95%, accounting for no more than 4% of the total drying time;
[0039] Second zone: temperature 35℃ to 40℃, relative humidity (RH) 85% to 95%, preheating and moisture retention time 15% to 20%;
[0040] The transition zone from the second to the third zone: temperature 40℃ to 45℃, relative humidity (RH) 60% to 70%, accounting for no more than 4% of the total drying time;
[0041] The third zone: temperature is 45℃ to 50℃, relative humidity (RH) is 55% to 60%, accounting for about 25% of the total drying time;
[0042] The transition zone from the third to the fourth zone: temperature 30℃ to 40℃, relative humidity (RH) 55% to 60%, accounting for no more than 10% of the total drying time;
[0043] Fourth zone: No heating, only ventilation. The cooling rate should be slow rather than fast, with a cooling rate of about 0.5℃ per minute, and the temperature should be reduced to 2℃ to 10℃ higher than the workshop temperature. The operating time should be 30% of the total time, with a temperature of 20℃ to 30℃ and a relative humidity (RH) of 40% to 55%.
[0044] As can be seen, after entering from the first zone, the temperature gradually increases as the noodles pass through the second and third zones, and the drying time in each zone becomes longer and longer. This is more in line with the drying process of dried noodles. The entire drying process can be completed simply by moving the noodles between these zones. The whole process is more efficient and is carried out in a closed space, avoiding the influence of external weather and pollution, thus ensuring that the dried noodle products are safer and healthier.
[0045] In summary, in the embodiments of the noodle drying system provided in this application, the drying room mainly uses large-area ultra-white self-cleaning Low-E double-layer tempered glass, which has excellent light transmittance, self-cleaning ability, good heat preservation effect and high safety. Equipped with high-precision temperature and humidity control equipment, air sterilization equipment and automatic shading equipment, it can ensure that the drying room can adjust in real time according to changes in the external weather and maintain a constant indoor temperature and humidity. This makes the sun drying process of noodles more stable and reliable, which not only ensures the food safety of noodles, but also ensures the continuity and stability of the production process, significantly improves the quality of products and production efficiency, and realizes that sun drying of noodles can better preserve the original wheat flavor and improve the consumer's eating experience.
[0046] The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A noodle drying system, characterized in that, include: The enclosed, light-transmitting drying room is divided into a predetermined number of zones, each of which has a noodle-walking entrance and a noodle-walking exit. A temperature and humidity control device corresponding to each of the partitions is used to control the temperature and humidity required for each partition when the noodles pass through the partition; The noodle walking production line passes sequentially through the noodle walking inlet and noodle walking outlet of each of the aforementioned zones, thereby driving the noodles to undergo drying under the corresponding temperature and humidity conditions of each of the aforementioned zones. The drying room includes multiple pointed-roof sections arranged in a nested manner from the inside out, and the walking path of the noodle production line is a circular one from the inside out. The drying room also includes a flat-top section connected to the outermost pointed-top section, and the walking path of the noodle walking production line also includes entering the flat-top section from the outermost pointed-top section.
2. The noodle drying system according to claim 1, characterized in that, The noodle walking production line also includes a noodle diversion component located at the noodle walking entrance of the flat-top section, used to divide the noodles into two rows for walking.
3. The noodle drying system according to claim 1, characterized in that, The number of the pointed sections is two to four.
4. The noodle drying system according to any one of claims 1-3, characterized in that, The top of the drying room is also equipped with a perforated sunshade component.
5. The noodle drying system according to any one of claims 1-3, characterized in that, The main body of the drying room is a space enclosed by Low-E double-layer tempered glass.
6. The noodle drying system according to any one of claims 1-3, characterized in that, It also includes fresh air equipment installed inside the drying room.
7. The noodle drying system according to any one of claims 1-3, characterized in that, A dehumidification vent is also provided at the bottom of the drying chamber.
8. The noodle drying system according to claim 1, characterized in that, It also includes a water collection trough disposed on the inner wall of the pointed top of the pointed top section, and the water collection trough is connected to a drain pipe outside the drying room.