High - efficiency low - temperature air - drying device for beef jerky production

Abstract

This utility model discloses a high-efficiency low-temperature air-drying device for beef jerky production, belonging to the technical field of low-temperature air-drying devices. It includes a drying chamber with a fully perforated floor fixedly installed inside. A circulating fan is installed on the drying chamber, and the diversion air vents are connected to the circulating fan via ducts. A return air trench is formed on the fully perforated floor, and an adjustable grille is slidably installed on the inner wall of the return air trench. The adjustable grille has a sliding groove. In this invention, by using a sealed cavity air outlet perpendicularly opposed to the return air trench of the fully perforated floor to form a forced vertical penetrating airflow, combined with the stable negative pressure zone formed by the adjustable grille of the fully perforated floor and the rapid extraction of humid air by the circulating fan, the problems of uneven airflow distribution, poor penetration, and boundary layer effect can be effectively solved. This comprehensively shortens drying time, reduces energy consumption, and significantly improves overall drying efficiency.

Description

Technical Field

[0001] This utility model relates to the technical field of low-temperature air-drying devices, and in particular to a high-efficiency low-temperature air-drying device for beef jerky production. Background Technology

[0002] Air-dried beef is made from beef hind leg meat through typical processes such as tumbling, air-drying, steaming, and roasting. Air-drying is one of the key processes; during air-drying, the muscle proteins in the beef strips break down, and the fat is released, resulting in the distinctive chocolate-colored quality characteristic of air-dried beef. The control of temperature and humidity during the air-drying process directly affects the drying effect; therefore, it is necessary to effectively control these conditions to provide optimal drying conditions and produce a higher quality product.

[0003] In the low-temperature drying process of beef jerky production, existing drying equipment mostly adopts horizontal or side-blowing methods, and lacks efficient airflow circulation and dehumidification structures. In actual production, the following problems often occur: horizontal airflow in the drying room easily forms an uneven phenomenon with strong near-end and weak far-end, resulting in some areas becoming drying dead zones, and significant differences in the degree of dryness of beef jerky. Horizontal airflow is difficult to effectively penetrate vertically through multiple layers of stacked beef jerky, the moisture in the inner layers evaporates slowly, and a stable saturated moisture layer easily forms on the surface of the meat slices, hindering the continuous evaporation of moisture. Utility Model Content

[0004] Technical problems to be solved

[0005] To address the shortcomings of existing technologies, this utility model provides a high-efficiency low-temperature air-drying device for beef jerky production. It solves the problem that existing air-drying devices in the low-temperature air-drying process of beef jerky production mostly employ horizontal or side-blowing methods and lack efficient airflow circulation and dehumidification structures. In actual production, the following problems often occur: horizontal airflow within the drying chamber tends to be uneven, with stronger airflow near the front and weaker airflow at the back, resulting in some areas becoming drying dead zones and significant differences in the degree of dryness of the beef jerky; horizontal airflow is also difficult to effectively penetrate vertically through multiple layers of stacked beef jerky, leading to slow evaporation of moisture from the inner layers and the formation of a stable saturated moisture layer on the surface of the meat slices.

[0006] Technical solution

[0007] To achieve the above objectives, this utility model provides the following technical solution:

[0008] A high-efficiency low-temperature air-drying device for beef jerky production includes a drying chamber with a fully perforated floor fixedly installed inside. A circulating fan is installed on the drying chamber, and a diversion air duct is provided on the drying chamber. The diversion air duct is connected to the circulating fan via an air duct. A return air trench is formed in the fully perforated floor. An adjustable grille is slidably installed on the inner wall of the return air trench, and a sliding groove is formed on the adjustable grille. The return air trench is connected to the circulating fan to draw humid air into the circulating fan for dehumidification.

[0009] Preferably, the diversion air vent is located on the inner wall of the drying chamber, and at least eight sets of airflow jetting mechanisms are provided on both sides of the inner wall of the drying chamber. Each airflow jetting mechanism includes a U-shaped fixed frame, on which a ball bearing is rotatably installed. A stainless steel jet nozzle is fixedly installed inside the ball bearing. The stainless steel jet nozzle in each set of airflow jetting mechanisms is connected to a high-pressure centrifugal fan through a high-pressure air duct.

[0010] Preferably, a sealed cavity is provided through the drying room, and an air outlet is provided at the bottom of the inner wall of the sealed cavity. The diversion air guide is provided at the upper end of the drying room and is connected to the interior of the sealed cavity. The air outlet of the sealed cavity is perpendicular to the return air trench of the fully perforated floor.

[0011] Compared with the prior art, the present invention has the following beneficial effects:

[0012] In this new invention, an airflow jetting mechanism is installed on both sides of the inner wall of the drying chamber. The stainless steel jet nozzles can be adjusted by ball bearings to achieve cross-coverage of multiple jets. A high-pressure centrifugal fan drives the nozzles to generate a high-speed airflow of 15-25 m / s to form an "air knife" to break up the saturated moisture layer on the surface of the meat slices. Alternatively, a forced vertical penetrating airflow is formed by the air outlet of the sealed cavity and the return air trench of the fully perforated floor. Combined with the stable negative pressure zone formed by the adjustable grille of the fully perforated floor and the rapid extraction of humid air by the circulating fan, the problems of uneven airflow distribution, poor penetration and boundary layer effect can be effectively solved. This comprehensively shortens the drying time, reduces energy consumption and greatly improves the overall drying efficiency. Attached Figure Description

[0013] The above description is only an overview of the technical solution of this utility model. In order to better understand the technical means of this utility model and to implement it in accordance with the contents of the specification, the preferred embodiments of this utility model are described in detail below with reference to the accompanying drawings.

[0014] Figure 1 This is a structural diagram of the drying room of this utility model;

[0015] Figure 2 This is a structural diagram of the U-shaped fixing frame of this utility model;

[0016] Figure 3 This is a structural diagram of the stainless steel jet nozzle of this utility model;

[0017] Figure 4 This is a structural diagram of the fully perforated floor of this utility model;

[0018] Figure 5 This is a structural diagram of the sealed cavity of this utility model;

[0019] Figure 6 This is a structural diagram of the air outlet of this utility model.

[0020] Illustration: 1. Drying room; 2. U-shaped fixed frame; 3. Diversion air duct; 4. Circulating fan; 5. Ball bearing; 6. Stainless steel jet nozzle; 7. Fully perforated floor; 8. Return air trench; 9. Adjustable grille; 11. Sealed cavity; 12. Air outlet. Detailed Implementation

[0021] This application provides a high-efficiency low-temperature air-drying device for beef jerky production, effectively solving the problems of existing air-drying devices that mostly use horizontal or side-blowing methods and lack efficient airflow circulation and dehumidification structures in the low-temperature air-drying process of beef jerky production. In actual production, the following problems often occur: horizontal airflow easily forms an uneven phenomenon with strong near-end and weak far-end airflow in the drying chamber, resulting in some areas becoming drying dead zones, leading to significant differences in the degree of dryness of the beef jerky; horizontal airflow is difficult to effectively penetrate vertically through multiple layers of stacked beef jerky, resulting in slow evaporation of moisture from the inner layers and the formation of a stable saturated moisture layer on the surface of the meat slices.

[0022] Example 1

[0023] like Figure 1 , Figure 2 and Figure 4 As shown, the technical solution in this application aims to effectively address the shortcomings of existing air-drying devices in the low-temperature drying process of beef jerky production. These devices often employ horizontal or side-blowing methods and lack efficient airflow circulation and dehumidification structures. In actual production, the following problems frequently arise: horizontal airflow within the drying chamber tends to be uneven, with stronger airflow near the front and weaker airflow at the back, resulting in some areas becoming drying dead zones and significant differences in the degree of dryness of the beef jerky; horizontal airflow struggles to effectively penetrate multiple layers of stacked beef jerky vertically, leading to slow evaporation of moisture from the inner layers and the formation of a stable saturated moisture layer on the surface of the meat slices. The overall approach is as follows:

[0024] To address the problems existing in the prior art, this utility model provides a high-efficiency low-temperature air-drying device for beef jerky production, including a drying chamber 1. A fully perforated floor 7 is fixedly installed inside the drying chamber 1. A circulating fan 4 is installed on the drying chamber 1, and a diversion air vent 3 is installed on the drying chamber 1. The diversion air vent 3 is connected to the circulating fan 4 through air ducts. When the device performs air-drying operation on beef, air can be discharged through the circulating fan 4 and then enter the four diversion air vents 3 through the air ducts, thereby blowing air into the interior of the drying chamber 1 and completing the air-drying of the beef.

[0025] The fully perforated floor 7 has a return air trench 8. An adjustable grille 9 is slidably installed on the inner wall of the return air trench 8. The adjustable grille 9 has a sliding groove for the stainless steel trolley to slide along, and its position can be adjusted according to the width of the trolley. The return air trench 8 of the fully perforated floor 7 is connected to the circulating fan 4, which draws humid air into the circulating fan 4 for dehumidification. The multiple sets of adjustable grilles 9 within the fully perforated floor 7 form a stable negative pressure zone, actively drawing air downwards like a vacuum cleaner.

[0026] Example 2

[0027] Based on Example 1, such as Figure 1 , Figure 2 and Figure 3 As shown, the diversion air vent 3 is set on the inner wall of the drying chamber 1. At least eight sets of airflow injection mechanisms are provided on both sides of the inner wall of the drying chamber 1. The airflow injection mechanism includes a U-shaped fixing frame 2, which is fixedly installed on the inner wall of the drying chamber 1. The spacing between the U-shaped fixing frames 2 in each set of airflow injection mechanisms is determined by CFD simulation (usually 0.8 to 1.2 m).

[0028] A ball bearing 5 is rotatably mounted on the U-shaped fixing frame 2, and a stainless steel jet nozzle 6 is fixedly installed inside the ball bearing 5. The stainless steel jet nozzle 6 can be freely adjusted in angle by the ball bearing 5. Before the stainless steel jet nozzle 6 is used, the user should fix its angle. The ball bearing 5 and the U-shaped fixing frame 2 have a certain friction, so it will not easily rotate after adjustment.

[0029] Each group of airflow jetting mechanisms has a stainless steel jet nozzle 6 connected to a high-pressure air duct, which is also connected to a high-pressure centrifugal fan (fan pressure >800Pa). When the beef is air-dried inside the drying chamber 1, the high-pressure centrifugal fan is started at the same time, so that it impacts the interior of the drying chamber 1 through the high-pressure air duct and the stainless steel jet nozzle 6. The high-pressure airflow is ejected from the nozzle at a high speed of 15-25m / s, forming a "wind knife" effect. Moreover, the change in the nozzle angle causes multiple jets to cross and cover the material area, inducing turbulent mixing. The high-speed airflow significantly increases the evaporation rate of the beef surface (especially in the early stage when the moisture content is high).

[0030] After the high-speed jet impacts the material surface, the humid and cold air naturally sinks due to its increased density. The negative pressure at the bottom can quickly capture and remove this sinking moisture, preventing it from accumulating and forming dead corners. Moreover, the moisture dispersed by the jet nozzle is quickly removed by the negative pressure at the bottom, avoiding humidity rebound that could affect the drying rate.

[0031] Example 3

[0032] Based on Example 1, such as Figure 1 , Figure 5 and Figure 6 As shown, a sealed cavity 11 is provided through the drying room 1. An air outlet 12 is provided at the bottom of the inner wall of the sealed cavity 11. The air outlet 12 can be a hole with uniform openings or a slotted air outlet.

[0033] The diversion air vent 3 is located at the upper end of the drying room 1. The diversion air vent 3 is connected to the inside of the sealed cavity 11. When the circulating fan 4 blows air into the inside of the diversion air vent 3, since there are four diversion air vents 3, it can ensure that the airflow enters the cavity of the sealed cavity 11 evenly.

[0034] The air outlet 12 of the sealed cavity 11 is perpendicular to the return air trench 8 of the fully perforated floor 7, so the airflow can be forced to penetrate each layer of material vertically from top to bottom, breaking the "airflow short circuit" and "dead angle" problems caused by traditional side air supply, and achieving the most efficient heat and mass transfer.

[0035] Finally, it should be noted that the above embodiments are merely examples for clearly illustrating the present invention and are not intended to limit the implementation. Those skilled in the art can make other variations or modifications based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations here. However, obvious variations or modifications derived therefrom are still within the protection scope of this invention.

Claims

1. A high-efficiency low-temperature air-drying device for beef jerky production, comprising a drying room (1), characterized in that: The drying room (1) is fixedly installed with a fully perforated floor (7), the drying room (1) is equipped with a circulating fan (4), the drying room (1) is equipped with a diversion air duct (3), and the diversion air duct (3) is connected to the circulating fan (4) through an air duct. The fully perforated floor (7) has a return air trench (8) and an adjustable grille (9) is slidably installed on the inner wall of the return air trench (8) of the fully perforated floor (7). The adjustable grille (9) has a sliding groove. The return air trench (8) of the fully perforated floor (7) is connected to the circulating fan (4) to draw the air containing moisture into the circulating fan (4) for dehumidification.

2. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 1, characterized in that: The diversion air vent (3) is set on the inner wall of the drying room (1). At least eight sets of airflow injection mechanisms are provided on both sides of the inner wall of the drying room (1). The airflow injection mechanism includes a U-shaped fixing frame (2).

3. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 2, characterized in that: A ball bearing (5) is rotatably mounted on the U-shaped fixing frame (2), and a stainless steel jet nozzle (6) is fixedly mounted inside the ball bearing (5).

4. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 3, characterized in that: Each group of airflow jetting mechanisms has a stainless steel jet nozzle (6) connected to a high-pressure centrifugal fan via a high-pressure air duct.

5. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 1, characterized in that: A sealed cavity (11) is provided through the upper part of the drying room (1).

6. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 5, characterized in that: An air outlet (12) is provided at the bottom of the inner wall of the sealed cavity (11).

7. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 6, characterized in that: The diversion air duct (3) is located at the upper end of the drying room (1), and the diversion air duct (3) is connected to the interior of the sealed cavity (11).

8. The high-efficiency low-temperature air-drying device for beef jerky production according to claim 7, characterized in that: The air outlet (12) of the sealed cavity (11) is perpendicular to the return air trench (8) of the fully perforated floor (7).

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