A white sugar maturation device

Abstract

The utility model discloses a white granulated sugar curing device belongs to sand sugar curing technical field, including curing bin, the one side of curing bin is provided with the direction of turning trolley, and the curing bin rotation is connected on the direction of turning trolley, and the inside of curing bin is provided with the material spreading mechanism, the utility model discloses the material spreading mechanism that sets up, utilizes the heat that heating plate generates and passes through first heat conduction round platform, second heat conduction round platform even conduction, and the stirring vane of stirring subassembly and heat conduction round platform between leave the material spreading gap, can even spread white granulated sugar on the heat conduction round platform of upward, significantly increase the contact area of white granulated sugar and heat source, accelerate heat absorption to shorten the curing period, and the white granulated sugar that accumulates on the top will be swept to the material leakage and falls to the lower heating chamber when stirring, forms " upper layer spreads flat curing falls and shifts overturns and switches lower layer spreads flat and re -curing's circulation", and this circulation lets white granulated sugar orderly flow.

Description

Technical Field

[0001] This utility model relates to the field of sugar ripening technology, specifically a white sugar ripening device. Background Technology

[0002] In the production and processing of white sugar, ripening is one of the key steps to improve product quality. The ripening process can promote the uniform distribution of moisture inside the white sugar crystals through a stable temperature environment, reduce the free moisture on the crystal surface, thereby reducing the probability of white sugar clumping during subsequent storage and transportation, and optimizing its taste and color stability. Therefore, efficient and uniform ripening treatment is of great significance to ensuring the product quality of white sugar.

[0003] Currently, most sugar ripening devices used in the industry employ a static stacking combined with stirring and heating method. Sugar is piled up in a fixed heating chamber, and heat is provided by heating elements on the chamber walls or bottom. This accumulation of sugar leads to uneven heating between the upper and lower layers. The bottom layer, closer to the heat source, is prone to localized overheating, causing scorching or darkening of the color, while the upper layer, farther from the heat source, is undercooked, resulting in inconsistent overall ripening quality. Although stirring blades improve the uniformity of heating by turning the sugar, sugar tends to accumulate locally during stirring, resulting in unstable contact area and short contact time with the heating elements. This makes it difficult to achieve deep and uniform ripening, leading to low ripening efficiency. Therefore, a sugar ripening device is needed to solve the problems existing in the current technology. Utility Model Content

[0004] The purpose of this invention is to provide a white sugar ripening device to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model is implemented through the following technical solution: a white sugar ripening device, including a ripening chamber, a directional rotating frame is provided on one side of the ripening chamber, the ripening chamber is rotatably connected to the directional rotating frame, a material spreading mechanism is provided inside the ripening chamber, the material spreading mechanism includes a stirring component and a material spreading and heating component, the stirring component is rotatably connected inside the ripening chamber, and the material spreading and heating component is fixed on the inner wall of the ripening chamber.

[0006] Preferably, the material heating assembly includes a heating plate, a first heat-conducting frustum and a second heat-conducting frustum. The heating plate is fixed on the inner wall of the curing chamber, the first heat-conducting frustum is fixed above the heating plate, and the second heat-conducting frustum is fixed below the heating plate.

[0007] Preferably, the upper edge of the heating plate, the first heat-conducting frustum and the second heat-conducting frustum are all provided with material leakage ports, and the internal space of the curing chamber is divided into two heating chambers by the material spreading heating component.

[0008] Preferably, the stirring assembly includes a stirring shaft and stirring blades. The stirring shaft is rotatably connected inside the curing chamber, the stirring blades are fixed on the side surface of the stirring shaft, a leveling gap is provided between the stirring blades and the material spreading heating assembly, and a stirring motor is fixed at the center of the upper end face of the curing chamber, with the output shaft of the stirring motor fixed at the upper end of the stirring shaft.

[0009] Preferably, a directional shaft is fixed to the side surface of the curing chamber, the directional shaft is rotatably connected to the directional frame, a directional motor is fixed to one side surface of the directional frame, and the output shaft of the directional motor is fixed to one end of the directional shaft.

[0010] Preferably, the bottom of the curing chamber is fixed with a discharge port, and the discharge port is internally threaded with a sealing plug.

[0011] This utility model provides a white sugar ripening device, which has the following advantages compared with the prior art:

[0012] The material spreading mechanism utilizes the heat generated by the heating plate to conduct heat evenly through the first and second heat-conducting conical platforms. At the same time, a leveling gap is left between the stirring blades of the stirring assembly and the heat-conducting conical platforms, which can evenly spread the white sugar on the upward-facing heat-conducting conical platforms, significantly increasing the contact area between the white sugar and the heat source, accelerating heat absorption, and thus shortening the maturation cycle.

[0013] The refracting motor drives the ripening chamber to rotate, and the orientation of the first and second heat-conducting conical platforms is switched at regular intervals (rotating 180°). With the design of the discharge port, the white sugar accumulated on the top during stirring is swept to the discharge port and falls to the lower heating chamber, forming a cycle of "top layer flattening and ripening → falling and transferring → rotating and switching → bottom layer flattening and ripening again". This cycle allows the white sugar to flow in an orderly manner, avoiding single sugar grains from staying at the same high temperature point for a long time, effectively preventing local over-ripening, reducing the probability of burning, discoloration, and flavor deterioration, and ensuring the consistency of the color, taste and purity of the white sugar. Attached Figure Description

[0014] Figure 1 This is a perspective view of the overall structure of this utility model;

[0015] Figure 2 This is a three-dimensional cross-sectional view of the curing chamber of this utility model;

[0016] Figure 3 This is a three-dimensional view of the heating plate structure of this utility model;

[0017] Figure 4 This is a three-dimensional view of the stirring blade structure of this utility model.

[0018] In the diagram: 1. Curing chamber; 2. Reversing frame; 3. Discharge port; 4. Sealing plug; 5. Spreading mechanism; 6. Mixing assembly; 7. Spreading and heating assembly; 8. Mixing shaft; 9. Mixing blades; 10. Mixing motor; 11. Heating plate; 12. First heat-conducting frustum; 13. Second heat-conducting frustum; 14. Discharge port; 15. Reversing motor; 16. Reversing shaft. Detailed Implementation

[0019] 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.

[0020] Please see Figure 1-4 This utility model provides a white sugar ripening device, including a ripening chamber 1. A reversing frame 2 is provided on one side of the ripening chamber 1, and the ripening chamber 1 is rotatably connected to the reversing frame 2. A spreading mechanism 5 is provided inside the ripening chamber 1. The spreading mechanism 5 includes a stirring component 6 and a spreading heating component 7. The stirring component 6 is rotatably connected inside the ripening chamber 1, and the spreading heating component 7 is fixed to the inner wall of the ripening chamber 1. When the ripening stage is entered, after the heating plate 11 is powered on, the heat will be conducted to the first heat-conducting disc 12 and the second heat-conducting disc 13. At the same time, the stirring motor 10 drives the stirring shaft 8 and the stirring blades 9 to rotate inside the ripening chamber 1 to mechanically stir the white sugar in the ripening chamber. When the first heat-conducting disc 12 or the second heat-conducting disc 13 is in the upward position, the stirring blades 9 can spread the white sugar on the upward heat-conducting disc. This action can significantly increase the contact area between the white sugar and the heat-conducting disc, so that it can absorb heat more quickly and efficiently, and effectively shorten the ripening cycle.

[0021] Further as Figure 1 , Figure 2 and Figure 3As shown, it is worth noting that the heating assembly 7 includes a heating plate 11, a first heat-conducting frustum 12, and a second heat-conducting frustum 13. The heating plate 11 is fixed on the inner wall of the curing chamber 1, the first heat-conducting frustum 12 is fixed above the heating plate 11, and the second heat-conducting frustum 13 is fixed below the heating plate 11. By switching the upward-facing heat-conducting frustums at regular intervals, the sugar can be prevented from over-curing in certain areas. The sugar at the top of the pile is swept to the drain 14 and falls to the lower layer. Combined with the stirring after flipping, it is spread out again, forming a cycle of "top layer spreading and curing → falling and transferring → flipping and switching → bottom layer spreading and curing again". This allows the sugar to flow in an orderly manner in the curing chamber, rather than being piled up randomly. In this way, the sugar can leave the continuous high temperature point through flow and then re-contact the heat source through circulation. This ensures the total heat required for curing and avoids individual sugar grains staying at the same high temperature point for too long, significantly reducing the probability of burning, discoloration, and flavor deterioration, and maintaining the color, taste, and purity of the sugar.

[0022] Further as Figure 3 As shown, it is worth noting that the heating plate 11, the first heat-conducting frustum 12, and the second heat-conducting frustum 13 are all provided with material discharge ports 14 at the upper edge of their surfaces. The internal space of the maturation chamber 1 is divided into two heating chambers by the material spreading heating component 7. During the flattening process of the stirring blades 9, the white sugar piled on top is swept to the area of ​​the material discharge port 14 and falls into the lower maturation chamber. After the flattened white sugar has been maturing on the upward-facing heat-conducting frustum for 3-5 minutes, the reversing motor 15 is started. The maturation chamber 1 rotates 180 degrees on the reversing frame 2 via the reversing shaft 16, thereby switching the orientation of the first heat-conducting frustum 12 and the second heat-conducting frustum 13. At this time, the stirring blades 9 flatten the upward-facing heat-conducting frustum again.

[0023] Further as Figure 1 , Figure 2 and Figure 4 As shown, it is worth noting that the stirring assembly 6 includes a stirring shaft 8 and stirring blades 9. The stirring shaft 8 is rotatably connected inside the curing chamber 1, and the stirring blades 9 are fixed on the side surface of the stirring shaft 8. A leveling gap is provided between the stirring blades 9 and the material spreading heating assembly 7. A stirring motor 10 is fixed at the center of the upper end face of the curing chamber 1, and the output shaft of the stirring motor 10 is fixed at the upper end of the stirring shaft 8.

[0024] Further as Figure 4As shown, it is worth noting that a directional rotating shaft 16 is fixed to the side surface of the maturation chamber 1. The directional rotating shaft 16 is rotatably connected to the directional rotating frame 2. A directional motor 15 is fixed to one side surface of the directional rotating frame 2. The output shaft of the directional motor 15 is fixed to one end of the directional rotating shaft 16. A discharge port 3 is fixed to the bottom of the maturation chamber 1. A sealing plug 4 is threaded inside the discharge port 3. Before use, since the maturation chamber 1 is rotatably connected to the directional rotating frame 2 through the directional rotating shaft 16, the directional motor 15 controls the maturation chamber 1 to rotate until the discharge port 3 at its bottom faces upward. Then, the sealing plug 4 is unscrewed, and the white sugar to be maturated is added to the maturation chamber of the maturation chamber 1 through the discharge port 3. After the addition is completed, the sealing plug 4 is reset and tightened to the discharge port 3.

[0025] The following working process is described in this solution: Before use, since the maturation chamber 1 is rotatably connected to the rotatable frame 2 via the rotatable shaft 16, the rotatable motor 15 controls the maturation chamber 1 to rotate until the discharge port 3 at the bottom of the maturation chamber 1 is in an upward position. Then, the sealing plug 4 is unscrewed from the discharge port 3, and the white sugar used for maturation is added into the maturation chamber of the maturation chamber 1 from the discharge port 3. After the white sugar is added, the sealing plug 4 is reset to the discharge port 3.

[0026] During the ripening process, the heat generated by the heating plate 11 is conducted to the first heat-conducting frustum 12 and the second heat-conducting frustum 13. During this process, the stirring shaft 8 and the stirring blade 9 rotate inside the ripening chamber 1 under the drive of the stirring motor 10. The stirring shaft 8 and the stirring blade 9 mechanically stir the white sugar in the ripening chamber. When the first heat-conducting frustum 12 or the second heat-conducting frustum 13 is kept facing upward, the stirring of the stirring blade 9 can spread the white sugar on the upward heat-conducting frustum, which can significantly increase the contact area between the white sugar and the heat-conducting frustum, allowing the white sugar to absorb heat more quickly and efficiently, and shortening the ripening cycle.

[0027] During the leveling process by the stirring blades 9, the granulated sugar on top of the pile is swept to the area of ​​the discharge port 14 and falls into the lower maturation chamber. After the leveled material has been maturated for 3-5 minutes, the reversing motor 15 is turned on. The maturation chamber 1 rotates 180 degrees on the reversing frame 2 via the reversing shaft 16, which can switch the orientation of the first heat-conducting frustum 12 and the second heat-conducting frustum 13. At this time, the stirring blades 9 resume the leveling action on the upward-facing heat-conducting frustum. The timed switching of the leveled material on the upward-facing heat-conducting frustum can prevent local over-maturation. The sugar is swept to the discharge port 14 and falls to the lower layer. Combined with the turning and stirring, it is spread out again, forming a cycle of "upper layer spreading and maturation → falling and transferring → turning and switching → lower layer spreading and maturation". This allows the white sugar to flow in an orderly manner in the maturation chamber, rather than being piled up in a disorderly manner. The white sugar leaves the continuous high temperature point through the flow and then comes into contact with the heat source again through the cycle. This not only ensures the total heat required for maturation, but also avoids individual sugar grains staying at the same high temperature point for too long. This significantly reduces the probability of burning, discoloration, and flavor deterioration, and maintains the color, taste and purity of the white sugar.

[0028] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Although embodiments of this utility model have been shown and described, this does not limit the patent scope of this utility model. Any equivalent structural or procedural transformations made based on the description and drawings of this utility model, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of this utility model. Regarding the embodiments of this utility model, those skilled in the art will understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of this utility model. The scope of this utility model is defined by the appended claims and their equivalents.

Claims

1. A sugar ripening device, comprising a ripening chamber (1), characterized in that: A reversing frame (2) is provided on one side of the curing chamber (1). The curing chamber (1) is rotatably connected to the reversing frame (2). A spreading mechanism (5) is provided inside the curing chamber (1). The spreading mechanism (5) includes a stirring component (6) and a spreading heating component (7). The stirring component (6) is rotatably connected inside the curing chamber (1). The spreading heating component (7) is fixed on the inner wall of the curing chamber (1).

2. The white sugar ripening device according to claim 1, characterized in that: The material heating assembly (7) includes a heating plate (11), a first heat-conducting frustum (12), and a second heat-conducting frustum (13). The heating plate (11) is fixed on the inner wall of the curing chamber (1), the first heat-conducting frustum (12) is fixed above the heating plate (11), and the second heat-conducting frustum (13) is fixed below the heating plate (11).

3. The white sugar ripening device according to claim 2, characterized in that: The upper edge of the heating plate (11), the first heat-conducting frustum (12) and the second heat-conducting frustum (13) are all provided with a material leakage port (14), and the internal space of the curing chamber (1) is divided into two heating chambers by the material spreading heating component (7).

4. The white sugar ripening device according to claim 1, characterized in that: The stirring assembly (6) includes a stirring shaft (8) and stirring blades (9). The stirring shaft (8) is rotatably connected inside the curing chamber (1). The stirring blades (9) are fixed on the side surface of the stirring shaft (8). A leveling gap is provided between the stirring blades (9) and the material spreading heating assembly (7). A stirring motor (10) is fixed at the center of the upper end face of the curing chamber (1). The output shaft of the stirring motor (10) is fixed at the upper end of the stirring shaft (8).

5. The white sugar ripening device according to claim 1, characterized in that: A directional shaft (16) is fixed on the side surface of the curing chamber (1). The directional shaft (16) is rotatably connected in the directional frame (2). A directional motor (15) is fixed on one side surface of the directional frame (2). The output shaft of the directional motor (15) is fixed at one end of the directional shaft (16).

6. The white sugar ripening device according to claim 1, characterized in that: The bottom of the curing chamber (1) is fixed with a discharge port (3), and the discharge port (3) is internally threaded with a sealing plug (4).

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