Vacuum freeze-drying equipment for marine product processing

Abstract

The utility model relates to the technical field of marine product processing, and discloses marine product processing vacuum freeze drying equipment which comprises a drying box, six sets of supporting plates are fixedly connected to the two sides of the inner wall of the drying box correspondingly, and tray frames are in lap joint with the tops of the six sets of supporting plates correspondingly; grooves are formed in the top of the supporting plate and the bottom of the tray frame. A multi-layer material containing space is formed through six sets of supporting plates arranged on the two sides of the inner wall of the equipment drying box and a tray frame in lap joint with the top, the single-time drying treatment capacity is greatly improved, the production efficiency is improved, the design that grooves between the supporting plates and the tray frame are matched with magnets is utilized, and magnetic adsorption is utilized, so that the tray frame is stably in lap joint with the supporting plates; the tray rack is prevented from shifting and sliding off due to operation such as equipment operation vibration or vacuumizing in the drying process, the stability of marine products in the drying process is ensured, materials are prevented from being damaged, meanwhile, the operation of manually and frequently adjusting the tray rack is reduced, and the labor intensity is reduced.

Description

Technical Field

[0001] This application relates to the field of seafood processing technology, specifically a vacuum freeze-drying device for seafood processing. Background Technology

[0002] Seafood is popular among consumers due to its high protein and low fat content, but its perishable nature makes preservation and processing a challenge. Vacuum freeze-drying technology, as an efficient food drying method, can preserve the nutritional components and original flavor of seafood to the greatest extent while extending its shelf life.

[0003] Currently, when freezing and preserving seafood in a drying box, excessive water droplets are generated during cooling. If not handled promptly, these droplets will condense and form ice inside the drying box, making subsequent cleaning very troublesome. In addition, existing tray racks are fixed with screws, which will oxidize and rust after prolonged exposure to water, making disassembly inconvenient. To solve these problems, a vacuum freeze-drying device for seafood processing has been proposed. Utility Model Content

[0004] To address the shortcomings of existing technologies, this application provides a vacuum freeze-drying device for seafood processing, which has advantages such as good drainage and easy disassembly, thus solving the problems mentioned in the background technology.

[0005] To achieve the above objectives, this application provides the following technical solution: a vacuum freeze-drying device for seafood processing, comprising a drying chamber, wherein support plates are fixedly connected to both sides of the inner wall of the drying chamber, and there are six sets of support plates. A tray frame is attached to the top of each of the six sets of support plates. Grooves are provided on the top of the support plates and the bottom of the tray frames. There are several grooves. Magnets are provided inside the several grooves. There are several sets of magnets. A handle is fixedly connected to the top of each of the six tray frames. There are six sets of handles.

[0006] A fixing ring is fixedly connected to the bottom of the drying oven, and a filter screen is installed inside the fixing ring. A water collection box is fixedly connected to the bottom of the drying oven, and a drain pipe is fixedly connected to the side of the water collection box. A number of drain holes are opened on the top of each of the six tray racks.

[0007] The above solution utilizes six sets of support plates on both sides of the drying chamber's inner wall, with a pallet rack at the top, creating a multi-layered material placement space. This significantly increases the single-batch drying capacity and improves production efficiency. The grooves between the support plates and the pallet rack, combined with a magnetic design, use magnetic attraction to firmly attach the pallet rack to the support plates. This prevents the pallet rack from shifting or slipping due to equipment vibration or vacuuming operations during drying, ensuring the stability of the seafood during the drying process and preventing material damage. It also reduces the need for frequent manual pallet rack adjustments, lowering labor intensity. The handles on top of the pallet racks allow operators to easily load and unload them, making loading seafood to be dried and unloading dried materials much more effortless. The design enhances ease of operation and efficiency. The handles facilitate the classification and differentiation of different batches and types of seafood. Multiple drainage holes on the top of the tray rack allow for timely drainage of moisture generated during pre-freezing, thawing, or drying, preventing water accumulation that could affect drying efficiency and product quality. The fixing rings at the bottom of the drying chamber, combined with a filter screen, effectively intercept debris, scales, and other impurities that fall during processing, preventing them from entering the water collection box and clogging the drain pipe. This also ensures a clean drying environment, preventing contamination of the seafood. The design of the water collection box and drain pipe facilitates the centralized collection and drainage of moisture, keeping the inside of the drying chamber dry and creating favorable conditions for vacuum freeze-drying.

[0008] Furthermore, a vacuum pump is fixedly installed on the top of the drying chamber, and a first vacuum tube and a second vacuum tube are fixedly connected to the top of the vacuum pump. An exhaust pipe is fixedly connected to the top of the first vacuum tube, and one end of the exhaust pipe is fixedly connected to the inside of the drying chamber. An exhaust pipe is fixedly connected to the top of the second vacuum tube, and a vacuum valve is fixedly installed on the surface of the exhaust pipe.

[0009] With the above solution, the top-mounted vacuum pump serves as the core component. Connected to the extraction pipe inside the drying chamber via the first vacuum tube, it can quickly extract air from the drying chamber, rapidly reducing the internal air pressure and quickly achieving the vacuum environment required for freeze-drying. This shortens the initial preparation time and improves overall processing efficiency. The second vacuum tube connects to the exhaust pipe, and a vacuum valve is installed on the surface of the exhaust pipe. This design gives the system flexible gas discharge control capabilities. In the early stages of drying, the exhaust speed can be controlled by the vacuum valve to gradually reduce the air pressure, preventing a sudden drop in air pressure from causing excessive boiling of the internal moisture of the seafood and damaging its structure. In the later stages of drying, the opening of the vacuum valve can be precisely adjusted to fine-tune the vacuum level inside the chamber according to drying requirements, ensuring thorough drying while avoiding excessive vacuuming that would waste energy.

[0010] Furthermore, an electric heating plate is fixedly installed on the side of the drying oven, and a temperature sensor is fixedly installed on the inner wall side of the drying oven. The electric heating plate has a power of 2kW and a temperature control range of -40℃ to 80℃.

[0011] Through the above scheme, the temperature sensor monitors the temperature inside the drying chamber in real time and feeds the data back to the PLC programmable controller. Based on the feedback information from the temperature sensor, the electric heating plate, under the regulation of the PLC programmable controller, achieves precise control of the temperature inside the drying chamber. Whether it is maintaining the low temperature during the freezing stage or raising the temperature during the drying stage, it can ensure that the temperature is stable within the set range, avoiding the impact of temperature fluctuations on the drying quality and nutrient retention of seafood.

[0012] Furthermore, a PLC programmable controller is fixedly installed on the side of the drying oven.

[0013] Through the above solution, the PLC programmable controller can collect temperature data from the temperature sensor inside the drying chamber in real time, analyze and process the data, and display it intuitively on the operation interface. Operators can monitor various parameters during the drying process in real time through the display screen. Once an abnormality occurs (such as excessively high temperature), the PLC programmable controller will immediately trigger an alarm mechanism to remind the operator to handle the situation in a timely manner, ensuring the smooth progress of the drying process and improving production safety and product qualification rate.

[0014] Furthermore, the drying oven has a door that is movably connected to its side via a hinge. The side of the door is provided with an observation window and a handle that is fixedly connected to the side of the door. Both the drying oven and the side of the door are fixedly connected with four fixing blocks, and each set of fixing blocks has a limit rod inserted inside.

[0015] With the above design, the door is hinged to the side of the drying oven and features a handle, making opening and closing easy and effortless. Operators can conveniently place seafood to be processed onto the tray rack or remove dried products, significantly improving material loading and unloading efficiency. The observation window on the side of the door allows operators to directly observe the drying status, temperature changes, and tray rack placement of the seafood inside the drying oven without opening the door during operation. Both the drying oven and the side of the door have four fixing blocks. By inserting limit rods, the door can be tightly fixed to the drying oven, forming a good seal. During operation, this sealing structure effectively prevents outside air from entering the drying oven, maintaining a stable vacuum environment and temperature conditions inside, ensuring the smooth progress of the vacuum freeze-drying process.

[0016] Furthermore, a compressor, a condenser, and an evaporator are fixedly installed on the side of the drying oven. A compression outlet pipe is fixedly connected between the compressor and the condenser. A condensation pipe is fixedly connected to the side of the condenser. An evaporation pipe is fixedly connected inside the evaporator. One end of the condensation pipe is fixedly connected to one end of the evaporation pipe. A return compression pipe is fixedly connected to the bottom of the compressor. One end of the return compression pipe is fixedly connected to the other end of the evaporation pipe.

[0017] With the above scheme, the compressor, condenser and evaporator are directly installed on the side of the drying box and interconnected through the outlet compression pipe, condensation pipe, return compression pipe and evaporation pipe to form a compact closed-loop circulation system. This layout shortens the refrigerant transmission path, reduces pipe length and energy loss, and allows the refrigerant to flow quickly in the system, thereby improving refrigeration efficiency.

[0018] Furthermore, the bottom of the drying oven is fixedly connected with four support columns, and the bottom of each of the four support columns is fixedly connected with a rubber block.

[0019] With the above solution, four support columns are evenly distributed at the bottom of the drying chamber, forming a stable quadrilateral support structure. This effectively distributes the weight of the equipment itself and the materials inside, ensuring that the equipment remains balanced during operation and preventing tilting or shaking due to an unstable center of gravity. The rubber blocks at the bottom of the support columns have good anti-slip properties, and their surfaces are in close contact with the ground, increasing friction. Even in wet or slippery environments, this prevents the equipment from sliding or shifting, improving the safety of equipment use.

[0020] Furthermore, the vacuum pump is a rotary vane vacuum pump with a pumping speed of 10L / s and an ultimate vacuum of 0.1Pa. The tray rack is made of stainless steel, and the spacing between each tray is 50mm.

[0021] The above scheme uses a rotary vane vacuum pump with a pumping speed of 10L / s, which can extract a large amount of air from the drying chamber in a short time, quickly reduce the air pressure inside the chamber, and rapidly achieve the vacuum environment required for vacuum freeze drying. The tray rack is made of stainless steel, which has excellent corrosion resistance and can effectively resist the corrosion of salt water, acid and alkali substances that may come into contact with seafood during processing, preventing the tray rack from rusting and being damaged, and extending its service life.

[0022] Compared with the prior art, the technical solution of this application has the following beneficial effects:

[0023] This vacuum freeze-drying equipment for seafood processing utilizes six sets of support plates on both sides of the drying chamber's inner wall, along with a pallet rack at the top, to create a multi-layered material placement space. This significantly increases the single-batch drying capacity and improves production efficiency. The grooves between the support plates and the pallet rack, combined with a magnetic design, use magnetic attraction to firmly attach the pallet rack to the support plates. This prevents the pallet rack from shifting or slipping due to equipment vibration or vacuuming operations during drying, ensuring the stability of the seafood during the drying process and preventing material damage. It also reduces the need for frequent manual pallet rack adjustments, lowering labor intensity. The handles on top of the pallet rack allow operators to easily load and unload the racks, whether loading seafood to be dried or retrieving already dried materials. All of these features make the process more labor-saving and convenient, improving operational ease and efficiency. The handle design also facilitates the classification and differentiation of different batches and types of seafood. Multiple drainage holes on the top of the tray rack allow for the timely drainage of moisture generated during pre-freezing, thawing, or drying, preventing water accumulation that could affect drying efficiency and product quality. The fixing rings at the bottom of the drying chamber, combined with a filter screen, effectively intercept debris, scales, and other impurities that fall during processing, preventing them from entering the water collection box and clogging the drain pipe. This also ensures a clean drying environment, preventing impurities from contaminating the seafood. The design of the water collection box and drain pipe facilitates the centralized collection and drainage of moisture, keeping the inside of the drying chamber dry and creating favorable conditions for vacuum freeze-drying. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the overall front view structure of this application;

[0025] Figure 2 This is a schematic diagram of the overall side sectional structure of this application;

[0026] Figure 3 for Figure 1 Exploded structural diagram of the middle pallet frame from the side view section;

[0027] Figure 4 for Figure 1 Schematic diagram of the cross-sectional structure of the medium drying oven (front view);

[0028] Figure 5 for Figure 1 Enlarged structural diagram at point A in the middle.

[0029] In the picture:

[0030] 1. Drying oven; 2. Vacuum pump; 3. First vacuum tube; 4. Evacuation pipe; 5. Second vacuum tube; 6. Exhaust pipe; 7. Vacuum valve; 8. Electric heating plate; 9. PLC programmable controller; 10. Door; 11. Observation window; 12. Handle; 13. Compressor; 14. Condenser; 15. Evaporator; 16. Outlet compression pipe; 17. Condensation pipe; 18. Evaporation pipe; 19. Return compression pipe; 20. Support plate; 21. Tray rack; 22. Drain hole; 23. Support column; 24. Rubber block; 25. Groove; 26. Magnet; 27. Handle; 28. Temperature sensor; 29. ​​Fixing ring; 30. Filter screen; 31. Water collection box; 32. Drain pipe; 33. Fixing block; 34. Limiting rod. Detailed Implementation

[0031] The technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0032] Please see Figure 2 , Figure 3 and Figure 4 This embodiment of a vacuum freeze-drying equipment for seafood processing includes a drying chamber 1. Support plates 20 are fixedly connected to both sides of the inner wall of the drying chamber 1. There are six sets of support plates 20. A tray frame 21 is attached to the top of each of the six sets of support plates 20. Grooves 25 are provided on the top of the support plates 20 and the bottom of the tray frame 21. There are several grooves 25. Magnets 26 are provided inside each of the several grooves 25. There are several sets of magnets 26. A handle 27 is fixedly connected to the top of each of the six tray frames 21. There are six sets of handles 27.

[0033] A fixing ring 29 is fixedly connected to the bottom of the drying chamber 1. A filter screen 30 is installed inside the fixing ring 29. A water collection box 31 is fixedly connected to the bottom of the drying chamber 1. A drain pipe 32 is fixedly connected to the side of the water collection box 31. Each of the six tray racks 21 has a drain hole 22 on its top. The six sets of support plates 20 on both sides of the inner wall of the drying chamber 1 and the tray racks 21 on top form a multi-layer material placement space, which greatly increases the drying capacity per batch and improves production efficiency. The grooves 25 between the support plates 20 and the tray racks 21 are designed with magnets 26 to use magnetic attraction to make the tray racks 21 firmly attached to the support plates 20. This prevents the tray racks 21 from shifting or slipping due to equipment vibration or vacuuming operations during the drying process, ensuring the stability of seafood during the drying process, preventing material damage, and reducing the need for frequent manual adjustment of the tray racks 21, thus reducing labor intensity. The top of the tray racks 21 has handles 27. The design allows operators to easily place and retrieve the tray rack 21, making it easier and more convenient to load seafood to be dried or to remove dried materials, thus improving operational efficiency and ease of use. The handle 27 also facilitates the classification and differentiation of different batches and types of seafood. Multiple drainage holes 22 on the top of the tray rack 21 allow for timely drainage of moisture generated during pre-freezing, thawing, or drying, preventing water accumulation that could affect drying efficiency and product quality. The fixing ring 29 at the bottom of the drying chamber 1, in conjunction with the filter screen 30, effectively intercepts debris, scales, and other impurities that fall during processing, preventing them from entering the water collection box 31 and clogging the drain pipe 32. This also ensures a clean drying environment, preventing impurities from contaminating the seafood. The design of the water collection box 31 and drain pipe 32 facilitates the centralized collection and drainage of moisture, keeping the inside of the drying chamber 1 dry and creating favorable conditions for vacuum freeze-drying.

[0034] Please see Figure 1 and Figure 4A vacuum pump 2 is fixedly installed on the top of the drying chamber 1. A first vacuum tube 3 and a second vacuum tube 5 are fixedly connected to the top of the vacuum pump 2. An extraction pipe 4 is fixedly connected to the top of the first vacuum tube 3, with one end of the extraction pipe 4 fixedly connected to the inside of the drying chamber 1. An exhaust pipe 6 is fixedly connected to the top of the second vacuum tube 5, and a vacuum valve 7 is fixedly installed on the surface of the exhaust pipe 6. The top-mounted vacuum pump 2, as the core component, connects to the extraction pipe 4 inside the drying chamber 1 via the first vacuum tube 3, enabling it to quickly extract air from the drying chamber 1, rapidly reducing the internal air pressure and quickly achieving the vacuum environment required for freeze-drying. This shortens the initial preparation time and improves overall processing efficiency. The second vacuum tube 5 connects to the exhaust pipe 6, and a vacuum valve 7 is installed on the surface of the exhaust pipe 6. This design provides the system with flexible gas discharge control capabilities. In the early stages of drying, the exhaust speed can be controlled via the vacuum valve 7 to gradually reduce the air pressure and prevent sudden pressure drops. To prevent excessive boiling of internal moisture in seafood, which damages its structure, the vacuum valve 7 can be precisely adjusted during the later stages of drying. This allows for fine-tuning of the vacuum level within the chamber according to drying requirements, ensuring thorough drying while avoiding excessive vacuuming and energy waste. An electric heating plate 8 is fixedly installed on the side of the drying chamber 1, and a temperature sensor 28 is fixedly installed on the inner wall of the chamber 1. The electric heating plate 8 has a power of 2kW and a temperature control range of -40℃ to 80℃. The temperature sensor 28 monitors the temperature inside the drying chamber 1 in real time and feeds the data back to the PLC programmable controller 9. Based on the feedback from the temperature sensor 28 and under the regulation of the PLC programmable controller 9, the electric heating plate 8 achieves precise temperature control within the drying chamber 1. Whether maintaining low temperatures during the freezing stage or increasing temperatures during the drying stage, the temperature is ensured to remain stable within the set range, preventing temperature fluctuations from affecting the drying quality and nutrient retention of the seafood.

[0035] Please see Figure 1 and Figure 5A PLC programmable controller 9 is fixedly installed on the side of the drying oven 1. The PLC programmable controller 9 can collect data from the temperature sensor 28 inside the drying oven 1 in real time, analyze and process the data, and display it intuitively on the operation interface. The operator can monitor various parameters during the drying process in real time through the display screen. Once an abnormality occurs (such as excessive temperature), the PLC programmable controller will immediately trigger an alarm mechanism to remind the operator to handle it in time, ensuring the smooth progress of the drying process, improving production safety and product qualification rate. The side of the drying oven 1 is movably connected to the door 10 via a hinge. The side of the door 10 is provided with an observation window 11. The side of the door 10 is fixedly connected to a handle 12. The sides of the drying oven 1 and the door 10 are both fixedly connected to four fixing blocks 33. Limit rods 34 are inserted into the interior of both sets of fixing blocks 33. The door 10 is movably connected to the side of the drying oven 1 via a hinge. With the design of the handle 12, the opening and closing of the door 10 is easy and effortless. The operator can conveniently place the seafood to be processed on the tray rack 21. The drying process allows for easy loading and unloading of dried products, significantly improving the efficiency of material handling. The observation window 11 on the side of the door 10 allows operators to directly observe the drying status, temperature changes, and placement of the tray rack 21 of the seafood inside the drying chamber 1 without opening the door 10 during equipment operation. Both the drying chamber 1 and the side of the door 10 are equipped with four fixing blocks 33. By inserting the limiting rod 34, the door 10 can be tightly fixed to the drying chamber 1, forming a good sealing effect. During equipment operation, this sealing structure can effectively prevent outside air from entering the drying chamber 1, maintain a stable vacuum environment and temperature conditions inside the chamber, and ensure the smooth progress of the vacuum freeze-drying process.

[0036] Please see Figure 1 and Figure 2A compressor 13, a condenser 14, and an evaporator 15 are fixedly installed on the side of the drying chamber 1. A compression outlet pipe 16 is fixedly connected between the compressor 13 and the condenser 14. A condensation pipe 17 is fixedly connected to the side of the condenser 14. An evaporation pipe 18 is fixedly connected inside the evaporator 15. One end of the condensation pipe 17 is fixedly connected to one end of the evaporation pipe 18. A return compression pipe 19 is fixedly connected to the bottom of the compressor 13. One end of the return compression pipe 19 is fixedly connected to the other end of the evaporation pipe 18. The compressor 13, condenser 14, and evaporator 15 are directly installed on the side of the drying chamber 1 and interconnected through the compression outlet pipe 16, condensation pipe 17, return compression pipe 19, and evaporation pipe 18, forming a compact closed-loop circulation system. This layout shortens the refrigerant transmission path, reduces pipe length and energy loss, and allows the refrigerant to flow rapidly within the system. To improve refrigeration efficiency, four support columns 23 are fixedly connected to the bottom of the drying oven 1. Each of the four support columns 23 has a rubber block 24 fixedly connected to its bottom end. The four support columns 23 are evenly distributed at the bottom of the drying oven 1, forming a stable quadrilateral support structure. This effectively distributes the weight of the equipment itself and the materials inside, ensuring the equipment remains balanced during operation and preventing tilting or shaking due to an unstable center of gravity. The rubber blocks 24 at the bottom of the support columns 23 have good anti-slip properties, their surface closely adhering to the ground, increasing friction. Even in wet or slippery environments, this prevents the equipment from sliding or shifting, improving the safety of equipment use. The vacuum pump 2 is a rotary vane vacuum pump with a pumping speed of 10 L / s and an ultimate vacuum of 0.1 Pa. The tray rack 21 is made of stainless steel, with a tray spacing of 50 mm between each layer. The vacuum pump 2 is selected with a pumping speed of 10 L / s. The rotary vane vacuum pump 2 can extract a large amount of air from the drying chamber 1 in a short time, quickly reduce the air pressure inside the chamber, and rapidly achieve the vacuum environment required for vacuum freeze drying. The tray frame 21 is made of stainless steel, which has excellent corrosion resistance and can effectively resist the corrosion of salt water, acid and alkali substances that may come into contact with the seafood during processing, so as to avoid rusting and damage to the tray frame 21 and extend its service life.

[0037] This embodiment of a vacuum freeze-drying equipment for seafood processing features six sets of support plates 20 arranged on both sides of the inner wall of the drying chamber 1, with a pallet rack 21 overlapping on top, forming a multi-layer material placement space. This significantly increases the single-batch drying capacity and improves production efficiency. The grooves 25 between the support plates 20 and the pallet rack 21, combined with magnets 26, utilize magnetic attraction to firmly attach the pallet rack 21 to the support plates 20. This prevents the pallet rack 21 from shifting or slipping due to equipment vibration or vacuuming operations during the drying process, ensuring the stability of the seafood during drying and preventing material damage. It also reduces the need for frequent manual adjustments to the pallet rack 21, lowering labor intensity. The handles 27 on the top of the pallet rack 21 allow operators to easily pick up and put down the pallet rack 21, whether loading seafood to be dried or removing it. The dried materials are more labor-saving and convenient, improving the ease and efficiency of operation. At the same time, the handle 27 makes it easy to classify and distinguish different batches and types of seafood. The tray rack 21 has multiple drainage holes 22 on the top, which can drain the water generated by the seafood during pre-freezing, thawing or drying in time, avoiding water accumulation that could affect the drying effect and product quality. The fixing ring 29 at the bottom of the drying chamber 1, together with the filter screen 30, can effectively intercept the debris, scales and other impurities that fall off the seafood during processing, preventing them from entering the water collection box 31 and causing the drain pipe 32 to become blocked. It also ensures the cleanliness of the drying environment and avoids impurities from contaminating the seafood. The design of the water collection box 31 and the drain pipe 32 makes it easy to collect and drain water, keeping the inside of the drying chamber 1 dry and creating good conditions for vacuum freeze drying.

[0038] The working principle of the above embodiment is as follows: First, the seafood is evenly placed on the tray rack 21, pushed into the drying box 1 by the handle 27, the tray rack 21 is fixed by the magnet 26, then the box door 10 is closed and the limiting rod 34 is inserted into the fixing block 33, thereby locking the box door 10.

[0039] Then, the compressor 13, condenser 14 and evaporator 15 in the refrigeration system are started by the PLC programmable controller 9. The compressor 13 compresses the refrigerant into a high temperature and high pressure gas, which is then input into the condenser 14 through the compression pipe 16. After releasing heat, it condenses into a liquid state. The liquid refrigerant enters the evaporator 15 through the condensation pipe 17-evaporation pipe 18, expands and vaporizes to absorb heat, and lowers the temperature inside the drying chamber 1. After a period of operation, the seafood can be completely frozen. At the same time, it returns to the compressor 13 through the evaporation pipe 18 and returns to the compression pipe 19, forming a cooling cycle.

[0040] Then, the vacuum pump 2 is turned on by the PLC programmable controller 9, and the air is quickly drawn out of the drying chamber 1 through the first vacuum tube 3 and the exhaust tube 4 to form a high vacuum environment. Subsequently, the vacuum valve 7 is controlled to release the gas from the second vacuum tube 5 and the exhaust tube 6. Then, the electric heating plate 8 is turned on by the PLC programmable controller 9 to provide heat to the frozen seafood, so that the ice sublimates into water vapor. During the drying process, the temperature sensor 28 can monitor the temperature inside the chamber in real time and feed it back to the PLC programmable controller 9 to automatically adjust the power of the electric heating plate 8 to ensure that the temperature is stable within the set range, so as to avoid overheating that causes the material to deteriorate or undercooling that affects the drying efficiency. The dynamics of the seafood in the drying chamber 1 can also be observed in real time through the observation window 11.

[0041] Then, the water vapor during sublimation may condense into liquid water at low temperature. It drips into the bottom of the drying chamber 1 through the drain hole 22 of the tray rack 21. After the impurities are filtered by the filter screen 30, it flows into the water collection box 31 and finally discharges the wastewater through the drain pipe 32 to avoid water retention affecting the drying effect or breeding bacteria.

[0042] Finally, the machine will automatically stop after drying is complete. Personnel can then hold handle 12 to open the door 10 and remove the finished product.

[0043] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Without further limitations, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes said element.

[0044] Although embodiments of this application have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles and spirit of this application, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A vacuum freeze-drying device for seafood processing, comprising a drying chamber (1), characterized in that: The inner walls of the drying oven (1) are fixedly connected to support plates (20) on both sides. There are six sets of support plates (20). The top of each of the six sets of support plates (20) is connected to a tray frame (21). The top of the support plates (20) and the bottom of the tray frame (21) are provided with grooves (25). There are several grooves (25). The interior of each groove (25) is provided with a magnet (26). There are several sets of magnets (26). The top of each of the six tray frames (21) is fixedly connected to a handle (27). There are six sets of handles (27). A fixing ring (29) is fixedly connected to the bottom of the drying box (1). A filter screen (30) is installed inside the fixing ring (29). A water collection box (31) is fixedly connected to the bottom of the drying box (1). A drain pipe (32) is fixedly connected to the side of the water collection box (31). A drain hole (22) is opened on the top of each of the six tray racks (21). There are several drain holes (22).

2. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: A vacuum pump (2) is fixedly installed on the top of the drying chamber (1). A first vacuum tube (3) and a second vacuum tube (5) are fixedly connected to the top of the vacuum pump (2). A suction pipe (4) is fixedly connected to the top of the first vacuum tube (3). One end of the suction pipe (4) is fixedly connected to the inside of the drying chamber (1). An exhaust pipe (6) is fixedly connected to the top of the second vacuum tube (5). A vacuum valve (7) is fixedly installed on the surface of the exhaust pipe (6).

3. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: An electric heating plate (8) is fixedly installed on the side of the drying oven (1), and a temperature sensor (28) is fixedly installed on the inner wall side of the drying oven (1). The electric heating plate (8) has a power of 2kW and a temperature control range of -40℃ to 80℃.

4. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: A PLC programmable controller (9) is fixedly installed on the side of the drying oven (1).

5. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: The drying oven (1) is connected to a door (10) by a hinge on its side. The door (10) is provided with an observation window (11) on its side. The door (10) is fixedly connected with a handle (12) on its side. The drying oven (1) and the door (10) are both fixedly connected with four fixing blocks (33). Limiting rods (34) are inserted into the interior of both sets of fixing blocks (33).

6. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: A compressor (13), a condenser (14) and an evaporator (15) are fixedly installed on the side of the drying oven (1). A compression pipe (16) is fixedly connected between the compressor (13) and the condenser (14). A condensation pipe (17) is fixedly connected to the side of the condenser (14). An evaporation pipe (18) is fixedly connected inside the evaporator (15). One end of the condensation pipe (17) is fixedly connected to one end of the evaporation pipe (18). A return compression pipe (19) is fixedly connected to the bottom of the compressor (13). One end of the return compression pipe (19) is fixedly connected to the other end of the evaporation pipe (18).

7. The vacuum freeze-drying equipment for seafood processing according to claim 1, characterized in that: The bottom of the drying oven (1) is fixedly connected to a support column (23), and there are four support columns (23). The bottom ends of the four support columns (23) are all fixedly connected to rubber blocks (24).

8. The vacuum freeze-drying equipment for seafood processing according to claim 2, characterized in that: The vacuum pump (2) is a rotary vane vacuum pump (2) with a pumping speed of 10L / s and an ultimate vacuum of 0.1Pa. The tray frame (21) is made of stainless steel and the spacing between each tray is 50mm.

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