A segmented vegetable sterilization device

Abstract

This utility model discloses a segmented vegetable sterilization device, including a frame with a water bath and a steam box connected in series on the frame. The water bath contains a horizontal conveyor belt, and the steam box contains an inclined perforated conveyor belt. The two conveyor belts are vertically connected to form a continuous sterilization path. A heating element is connected to the bottom of the water bath via a return water pipe. Its heat exchanger heats external water and pumps it into the water bath to maintain a constant temperature. A steam pipe guides the steam generated by the heating element into a gradient-aperture evenly distributed mesh at the bottom of the steam box. The top cover is opened and closed by a cylinder, and a float valve links a water pump for automatic water replenishment. A condensate recovery system recycles heat energy. This utility model solves the problems of low efficiency, high energy consumption, and vegetable quality damage associated with traditional sterilization processes by combining water bath softening and steam penetration for synergistic sterilization, along with intelligent temperature control and energy-saving circulation design. It is suitable for large-scale, efficient sterilization of pickled vegetables.

Description

Technical Field

[0001] This utility model relates to the field of vegetable pickling and processing equipment, and in particular to a segmented vegetable sterilization device. Background Technology

[0002] In the vegetable pickling process, sterilization is a core step in ensuring product safety and extending shelf life. Traditional sterilization technologies often employ single water bath heating or steam treatment, which have the following drawbacks: Uneven sterilization effect: Water bath treatment is prone to heat transfer obstruction due to vegetable accumulation, resulting in incomplete sterilization in some areas; steam treatment, due to uneven steam distribution, struggles to penetrate the vegetable surface, affecting deep sterilization. Energy consumption and efficiency conflict: Water bath heating requires maintaining a large volume of water at high temperatures, resulting in high energy consumption and slow heating; while steam sterilization provides rapid heating, the condensate is not recycled, leading to resource waste. Low automation: Existing equipment largely relies on manual operation for opening and closing lids, adjusting water levels and steam pressure, limiting production efficiency and posing safety hazards due to high-temperature operation. Damaged vegetable quality: Continuous high-temperature treatment easily leads to softening of vegetable texture and loss of nutrients, especially significantly affecting pickled leafy vegetables.

[0003] For example, Chinese patent CN209314776U proposes a horizontal steam sterilizer. This sterilizer uses a metal mesh box to hold the food, and then a guide rail extends and retracts under the drive of a hydraulic rod. This allows steam to be introduced into the sterilizer through steam nozzles, uniformly and rapidly sterilizing the food inside the metal mesh box. However, continuous high-temperature processing can easily lead to softening of vegetables and loss of nutrients.

[0004] To address the aforementioned issues, there is an urgent need for an integrated sterilization device that can balance sterilization efficiency, energy saving and consumption reduction, and vegetable quality protection. Utility Model Content

[0005] The technical problem to be solved by this utility model is to overcome the defects of the prior art and provide a segmented vegetable sterilization device.

[0006] To solve the above-mentioned technical problems, this utility model provides the following technical solution:

[0007] This utility model discloses a segmented vegetable sterilization device, comprising a frame on which a sterilization chamber is fixed. The sterilization chamber consists of a water bath and a steam chamber connected horizontally and separated by a vertical partition. A flip-up top cover is hinged to the top and sides of the sterilization chamber. The top cover is opened and closed by a cylinder driven by a piston rod connected to the top cover. A horizontal conveyor belt is installed inside the water bath, and an inclined perforated conveyor belt is installed inside the steam chamber. The end of the horizontal conveyor belt is vertically connected to the bottom of the perforated conveyor belt. The bottom of the water bath is connected to the side of a heating component via a return water pipe. The heating component includes a heater and a heat exchanger. The inlet of the heat exchanger is connected to an external water source, and the outlet is connected to the middle of the water bath via a water pump. The heating component is equipped with a steam pipe at the top, which extends to the bottom of the steam tank and connects to the steam distribution network below the porous conveyor belt; the water bath is equipped with a float valve on the side wall, which controls the water replenishment of the water bath by the water level fluctuation.

[0008] As a preferred embodiment of this utility model, the heating assembly further includes a temperature controller, which is electrically connected to the heater and the heat exchanger. The temperature controller is configured to independently adjust the water temperature of the water bath and the steam temperature of the steam box.

[0009] As a preferred technical solution of this utility model, a pressure regulating valve is provided at the outlet of the steam pipe to control the steam injection pressure; the aperture of the steam distribution mesh gradually increases from the center to the edge, with the minimum aperture in the central region being 0.5 mm and the maximum aperture in the edge region being 3 mm.

[0010] As a preferred embodiment of this utility model, the inclination angle of the porous conveyor belt is 5°-30°, and its surface is provided with a hydrophobic coating; the porosity of the porous conveyor belt is 20%-50%, and the pores are staggered along the conveying direction.

[0011] As a preferred technical solution of this utility model, the float valve is linked to the water pump through the float arm. When the water level in the water bath is lower than the preset threshold, the float arm triggers the water pump to start replenishing water.

[0012] As a preferred technical solution of this utility model, the heat exchanger is a shell-and-tube heat exchanger, and a pre-filter is provided between its inlet and the external water source; a one-way valve is provided at the connection between the return water pipe and the heating component, and the opening direction of the one-way valve is from the water bath to the heating component.

[0013] As a preferred embodiment of this utility model, the side of the steam box is provided with a condensate collection tank, which is connected to the water inlet of the heating component through a pipe for circulating condensate to the heat exchanger.

[0014] Compared with the prior art, the beneficial effects of this utility model are as follows:

[0015] 1. Synergistic sterilization enhances the effect: The water bath uses a horizontal conveyor belt to preheat and sterilize the surface of the vegetables, softening the surface tissue; the steam box uses an inclined porous conveyor belt to disperse and tumble the vegetables, and together with the bottom steam distribution net, it achieves high-pressure steam penetration sterilization, thoroughly killing internal microorganisms. The two work together in stages to improve the sterilization efficiency by more than 30%.

[0016] 2. The water bath and steam box share the same heating components. The heat exchanger recovers the waste heat of the steam condensate to preheat the fresh water, reducing the energy consumption of water bath heating. The float valve links the water pump to achieve automatic water level compensation. With the help of the condensate circulation system, the overall water saving rate reaches 40%-50%.

[0017] 3. The cylinder drives the top cover to open and close automatically, avoiding manual contact with high-temperature parts and improving operational safety; the temperature controller independently adjusts the water bath temperature (50-80℃) and steam temperature (100-120℃) to meet the sterilization needs of different vegetable varieties and reduce quality damage. Attached Figure Description

[0018] The accompanying drawings are provided to further illustrate the present invention and form part of the specification. They are used together with the embodiments of the present invention to explain the present invention, but do not constitute a limitation thereof. In the drawings:

[0019] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0020] Figure 2 This is the front view of this utility model;

[0021] Figure 3 This is a side view of the present invention;

[0022] Figure 4 This is a rear view of the present invention;

[0023] Figure 5 This is a schematic diagram of the internal structure of the heating component in this utility model;

[0024] In the diagram: 1. Sterilization chamber; 2. Heating component; 11. Water bath; 12. Steam chamber; 13. Top cover; 14. Cylinder; 21. Heater; 22. Heat exchanger; 23. Water pump; 24. Steam pipe; 25. Temperature controller; 26. Pressure regulating valve; 111. Return water pipe; 112. Horizontal conveyor belt; 113. Float valve; 114. Check valve; 115. Float arm; 121. Perforated conveyor belt; 122. Steam distribution net; 123. Collection tank; 221. Water inlet; 222. Water outlet. Detailed Implementation

[0025] The preferred embodiments of the present invention will be described below with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are for illustration and explanation only and are not intended to limit the present invention.

[0026] In the attached diagram, all identical reference numerals refer to the same components.

[0027] Example 1: As Figure 1-5 As shown, this utility model provides a segmented vegetable sterilization device. The segmented vegetable sterilization device of this embodiment includes a frame, on which a sterilization chamber, consisting of a water bath 11 and a steam chamber 12 separated by a vertical partition and connected laterally, is fixedly installed. The sterilization chamber has a flip-up top cover 13 on its top and sides. The top cover 13 is connected to the frame via hinges and is driven to open and close by a cylinder 14. The cylinder body of the cylinder 14 is fixed to the top of the frame, and the end of the piston rod is hinged to the side of the top cover 13 via a pin.

[0028] Water bath section structure: A high-temperature resistant rubber horizontal conveyor belt 112 is installed horizontally inside the water bath tank 11 to support vegetables and achieve continuous transportation. The bottom of the water bath tank 11 is connected to the side of the heating component 2 through a return water pipe 111. A one-way valve 114 is installed at the outlet end of the return water pipe 111, allowing water to flow only from the water bath tank 11 to the heating component 2. A float valve 113 is installed on the side wall of the water bath tank 11, with its float arm 115 extending to the middle of the water tank. When the liquid level is lower than the preset height, the float arm 115 triggers the water pump 23 to start, heating the external water source through the heat exchanger 22 and pumping it into the water bath tank 11 through the outlet 222.

[0029] Steam section structure: A stainless steel perforated conveyor belt 121 with an inclination angle of 15° is installed inside the steam box 12. Its surface has uniformly distributed circular holes with a diameter of 2mm, resulting in a porosity of 30%. The input end of the perforated conveyor belt 121 receives the end of the horizontal conveyor belt 112, and the two are staggered at 5cm intervals in the vertical direction. A steam distribution mesh 122 is installed at the bottom of the steam box 12. This mesh is a honeycomb-shaped stainless steel mesh with a gradually decreasing aperture from 0.5mm at the center to 3mm at the outer edge. The steam distribution mesh 122 is fixed to the inner wall of the steam box 12 by welding and is connected to the steam outlet at the top of the heating assembly 2 via a flanged steam pipe 24.

[0030] Heating system: The heating assembly 2 includes a heater 21 connected in series and a shell-and-tube heat exchanger 22. The inlet 221 of the heat exchanger 22 is connected to an external water source via a pre-filter, and the outlet 222 is connected to the water bath 11 via a water pump 23. The steam pipe 24 is embedded in the top cavity of the heater 21, and absorbs heat from the heater 21 to convert liquid water into steam, which is then transported to the steam distribution network 122.

[0031] Example 2: Based on Example 1, this example further optimizes the sterilization control function, and the structural improvements are as follows:

[0032] 1. Temperature and Pressure Control: A temperature controller 25 is added to the heating assembly 2. Its input terminal uses thermocouples to detect the temperatures of the water bath 11 and steam bath 12 respectively. Its output terminal is electrically connected to the power regulation module of the heater 21 and the frequency converter of the water pump 23. The temperature controller 25 is configured to control the water bath temperature at 60±5℃ and maintain the steam temperature at 105±3℃. A pressure regulating valve 26 is added to the outlet of the steam pipe 24. The valve core opening is automatically adjusted by the temperature controller 25 based on the pressure sensor signal inside the steam bath 12, maintaining the steam injection pressure at 0.15-0.25MPa.

[0033] 2. Improved conveyor belt: The porous conveyor belt 121 is coated with a hydrophobic polytetrafluoroethylene coating, and its tilt angle is adjusted to 20°. The pores are elliptical openings that are staggered along the conveying direction, with a major axis of 3 mm and a minor axis of 1.5 mm, and the porosity is increased to 40%.

[0034] 3. Condensate recovery: A condensate collection tank 123 is welded to the side of the steam box 12. The collection tank 123 is connected to the inlet 221 of the heat exchanger 22 through a U-shaped pipe, so that the steam condensate is purified twice by the pre-filter and then circulated to the heating system.

[0035] The method of using this utility model is as follows:

[0036] 1. Water bath sterilization stage: Vegetables enter the water bath 11 at a constant speed via the horizontal conveyor belt 112, are soaked in 60℃ hot water to soften the surface and perform preliminary sterilization, and the float valve 113 is linked to the water pump 23 to maintain a constant water level.

[0037] 2. Steam penetration sterilization stage: Vegetables slide from the horizontal conveyor belt 112 to the porous conveyor belt 121, and are conveyed at an incline to allow them to naturally turn and disperse. 105℃ high-pressure steam penetrates the gaps between the vegetables evenly through the steam distribution net 122 to achieve deep sterilization.

[0038] 3. Energy recycling: Wastewater from water bath 11 is returned to heating component 2 via return pipe 111 for reheating, and steam condensate is recovered from collection tank 123 to heat exchanger 22 to preheat new water, reducing heat loss.

[0039] This patent integrates structural innovation and intelligent control to systematically solve the problems of low efficiency, high energy consumption, and significant quality damage in traditional vegetable sterilization equipment. It is particularly suitable for upgrading the sterilization process in large-scale pickled vegetable production lines.

[0040] Finally, it should be noted that the above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Although the utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A segmented vegetable sterilization device, comprising a frame, characterized in that: A sterilization chamber (1) is fixed on the frame. The sterilization chamber (1) is composed of a water bath (11) and a steam chamber (12) connected horizontally and vertically, and the two are separated by a vertical partition. The top and sides of the sterilization chamber (1) are hinged with a flip-up top cover (13). The top cover (13) is opened and closed by a cylinder (14). The cylinder body of the cylinder (14) is fixed to the frame, and the piston rod is connected to the top cover (13). A horizontal conveyor belt (112) is provided inside the water bath (11), and an inclined perforated conveyor belt (121) is provided inside the steam chamber (12). The end of the horizontal conveyor belt (112) is connected to the bottom of the perforated conveyor belt (121) in the vertical direction. 1) The bottom of the heating component (2) is connected to the side of the heating component (2) through the return water pipe (111). The heating component (2) includes a heater (21) and a heat exchanger (22). The inlet (221) of the heat exchanger (22) is connected to an external water source, and the outlet (222) is connected to the middle of the water bath (11) through a water pump (23). The top of the heating component (2) is provided with a steam pipe (24). The steam pipe (24) extends to the bottom of the steam box (12) and is connected to the steam distribution network (122) below the porous conveyor belt (121). The side wall of the water bath (11) is provided with a float valve (113). The float valve (113) controls the water replenishment of the water bath (11) by the water level fluctuation.

2. The segmented vegetable sterilization device according to claim 1, characterized in that, The heating assembly (2) also includes a temperature controller (25), which is electrically connected to the heater (21) and the heat exchanger (22). The temperature controller (25) is configured to independently adjust the water temperature of the water bath (11) and the steam temperature of the steam box (12).

3. The segmented vegetable sterilization device according to claim 1, characterized in that, The steam pipe (24) is provided with a pressure regulating valve (26) at the outlet to control the steam injection pressure; the aperture of the steam distribution net (122) gradually increases from the center to the edge, with the minimum aperture in the central region being 0.5 mm and the maximum aperture in the edge region being 3 mm.

4. The segmented vegetable sterilization device according to claim 1, characterized in that, The inclination angle of the porous conveyor belt (121) is 5°-30°, and its surface is provided with a hydrophobic coating; the porosity of the porous conveyor belt (121) is 20%-50%, and the pores are staggered along the conveying direction.

5. The segmented vegetable sterilization device according to claim 1, characterized in that, The float valve (113) is linked to the water pump (23) via the float arm (115). When the water level in the water bath (11) is lower than the preset threshold, the float arm (115) triggers the water pump (23) to start replenishing water.

6. The segmented vegetable sterilization device according to claim 1, characterized in that, The heat exchanger (22) is a shell-and-tube heat exchanger, and a pre-filter is provided between its inlet (221) and the external water source; a one-way valve (114) is provided at the connection between the return water pipe (111) and the heating component (2), and the opening direction of the one-way valve (114) is from the water bath (11) to the heating component (2).

7. The segmented vegetable sterilization device according to claim 1, characterized in that, The side of the steam box (12) is provided with a condensate collection tank (123), which is connected to the water inlet (221) of the heating component (2) through a pipe to circulate the condensate to the heat exchanger (22).

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