Spiral conveying device for production of seasoning sauce based on temperature control sterilization

Abstract

This utility model discloses a spiral conveying device for seasoning sauce production based on temperature-controlled sterilization, comprising: a conveying cylinder, horizontally arranged with U-shaped heating elements embedded in the outer wall in sections, each U-shaped heating element being connected to a temperature control device; and a spiral conveying mechanism penetrating the conveying cylinder, including a main shaft and spiral blades for spirally conveying the seasoning sauce, with a gap between the outer edge of the blades and the inner wall of the cylinder. By dividing the U-shaped heating elements outside the conveying cylinder into heating and constant temperature zones along the conveying direction, a closed-loop temperature control system is formed in conjunction with an inner wall temperature sensor and a PLC controller. The heating power of each zone can be dynamically adjusted according to the conveying speed of the seasoning sauce, achieving gradient temperature control of the sauce according to a preset temperature rise curve during the conveying process, avoiding the problems of local overheating or insufficient sterilization temperature caused by traditional single heating elements. At the same time, the synergistic effect of ultraviolet light on the lifting cover plate destroying the DNA structure of microorganisms and thermal sterilization significantly improves sterilization efficiency and uniformity.

Description

Technical Field

[0001] This utility model belongs to the field of condiment production technology, specifically relating to a spiral conveyor device for condiment production based on temperature-controlled sterilization. Background Technology

[0002] In the industrial production of condiments (such as bean paste, noodle sauce, and chili sauce), the screw conveyor, as a core transport device, directly impacts product quality and safety due to its integrated sterilization function. Existing technologies often suffer from insufficient temperature control precision and a single sterilization method in traditional conveying systems. On the one hand, a single heating element struggles to control the temperature gradient during transport, resulting in an inaccurate match between the heating rate in the heating zone and the sterilization time in the constant temperature zone. This can easily lead to localized overheating that damages flavor or insufficient sterilization temperature that leaves residual microorganisms. On the other hand, conventional sterilization equipment relies solely on a single thermal sterilization method, lacking synergistic effects from combined sterilization technologies. Furthermore, the unreasonable layout of temperature monitoring points prevents real-time feedback on the material's sterilization status, resulting in energy waste and sterilization blind spots. Utility Model Content

[0003] The purpose of this invention is to provide a spiral conveyor device for the production of seasoning sauces based on temperature-controlled sterilization, so as to solve the problems mentioned in the background art.

[0004] To achieve the above objectives, this utility model provides the following technical solution: a spiral conveyor device for the production of seasoning sauces based on temperature-controlled sterilization, comprising:

[0005] The feeding cylinder is horizontally set and its outer wall is segmented with U-shaped heating elements, each of which is connected to a temperature control device.

[0006] The spiral conveyor mechanism runs through the conveyor cylinder and includes a main shaft and spiral blades for spiral conveying the seasoning sauce. A gap is left between the outer edge of the blades and the inner wall of the cylinder.

[0007] The lifting cover plate is horizontally lifted and lowered at the upper end of the conveying cylinder using a lifting pneumatic component. The lower end face of the lifting cover plate is equidistantly provided with ultraviolet lamps that work with the U-shaped heating kit to simultaneously heat and sterilize the seasoning sauce during conveying and are located at the vertical upper end of the conveying cylinder.

[0008] The upper surface of the lifting cover plate is equipped with a cleaning mechanism for high-pressure spray cleaning of the inside of the conveying cylinder.

[0009] Preferably, the U-shaped heating kit is divided into two zones along the conveying direction: a heating zone and a constant temperature zone. A temperature sensor is provided on one side of the upper end of the inner wall of each zone, and the temperature sensor is connected to the bottom of the PLC controller outside the conveying cylinder.

[0010] Preferably, a servo motor is provided on one side of the outer side of the conveying cylinder, and the rotating shaft of the servo motor is connected through a drive to one end of the main shaft in the screw conveying mechanism, and the other end of the main shaft is rotatably connected to a vertical plate provided at one end of the inner side of the conveying cylinder.

[0011] Preferably, the end of the conveying cylinder is provided with a cleaning and sealing groove, and the lifting cover plate is lifted and closed on the cleaning and sealing groove. Lifting cylinders are provided at both ends of the cleaning and sealing groove port.

[0012] Preferably, both ends of the lifting cover are provided with L-shaped linkage plates, and the upper end of the linkage plate extends to one side and is fixed to the top of the piston rod of the lifting cylinder.

[0013] Preferably, the cleaning mechanism includes two straight pipes, each with a water spray nozzle at its bottom that extends to the lower end of the lifting cover and faces the inside of the conveying cylinder for high-pressure cleaning, and a water distribution pipe connected to the middle of the upper end of the two straight pipes.

[0014] Preferably, the water distribution pipe is connected to a high-pressure pump body via a pipe with a control valve, and the high-pressure pump body is connected to a water supply tank located on one side of the surface of the lifting cover via a pipe.

[0015] Preferably, the discharge end of the conveying cylinder is connected to a sauce outlet pipe, and the other end of the conveying cylinder is inclined to pass through a feed pipe with a material valve, and the lower end face of the conveying cylinder is provided with a cylinder support.

[0016] Preferably, the water distribution pipe is installed between the ultraviolet lamps on the bottom surface of the lifting cover plate, and a sterilization temperature sensor for temperature monitoring during sterilization is provided in the cavity between the ultraviolet lamps.

[0017] Compared with the prior art, the technical effects and advantages of this utility model are as follows:

[0018] By dividing the external U-shaped heating element of the conveying cylinder into heating and constant-temperature zones along the conveying direction, and combining it with an internal wall temperature sensor and PLC controller to form a closed-loop temperature control system, the heating power of each zone can be dynamically adjusted according to the conveying speed of the sauce. This achieves gradient temperature control of the sauce according to a preset temperature rise curve during the conveying process, avoiding the problems of localized overheating or insufficient sterilization temperature caused by traditional single heating elements. Simultaneously, the ultraviolet lamp on the lower end of the lifting cover plate, together with the U-shaped heating element, forms a combined sterilization mode of thermal and ultraviolet sterilization. Utilizing the synergistic effect of ultraviolet light destroying the DNA structure of microorganisms and thermal sterilization, the sterilization efficiency and uniformity are significantly improved.

[0019] Temperature sensors are strategically placed in the heating zone, constant temperature zone, and ultraviolet sterilization zone to collect real-time temperature data during the sauce conveying process and feed it back to the PLC controller, enabling precise adjustment of the temperature control components in the U-shaped heating kit. This design overcomes the limitations of traditional equipment, such as unreasonable temperature monitoring point layout and inability to provide real-time feedback on the material sterilization status. Especially addressing the issue of varying heat conduction efficiency in sauces due to viscosity changes, dynamic data feedback achieves intelligent matching of heating power and conveying speed, ensuring sterilization effectiveness while avoiding energy waste and improving production efficiency.

[0020] The cleaning mechanism integrated on the upper surface of the lifting cover plate forms a closed-loop high-pressure spray system through a high-pressure pump body, water distribution pipe, and water spray head. When cleaning is required, the lifting cylinder drives the cover plate to rise and expose the inside of the conveying cylinder. The water spray head can perform high-pressure rinsing of the inner wall of the cylinder and the gap between the outer edges of the spiral blades without dead angles. This solves the problem of the difficulty in thoroughly cleaning residual sauce in traditional conveying devices, and avoids the growth of bacteria due to residual sauce affecting product quality. Moreover, the cleaning mechanism and sterilization components are integrated into the same lifting cover plate, realizing the function of simultaneous "sterilization-conveyance-cleaning". Attached Figure Description

[0021] Figure 1 This is a front view of the screw conveyor device of this utility model;

[0022] Figure 2 This is a diagram showing the opening of the lifting cover plate of the screw conveyor of this utility model;

[0023] Figure 3 This is a top view of the conveyor cylinder of this utility model;

[0024] Figure 4 This is a side view of the conveyor cylinder of this utility model;

[0025] Figure 5 This is the external front view of the screw conveyor device of this utility model;

[0026] Figure 6 This is a bottom view of the lifting cover plate of this utility model;

[0027] Figure 7 This is a top view of the lifting cover plate of this utility model.

[0028] In the diagram: 1. Feeding cylinder; 2. U-shaped heating kit; 3. Screw conveyor mechanism; 4. Main shaft; 5. Lifting cover plate; 6. Ultraviolet lamp tube; 7. Cleaning mechanism; 8. Temperature sensor; 9. PLC controller; 10. Servo motor; 11. Cleaning sealing groove; 12. Lifting cylinder; 13. Linkage plate; 14. Straight pipe; 15. Water spray head; 16. Water distribution pipe; 17. High-pressure pump body; 18. Water supply tank; 19. Sauce outlet pipe; 20. Feed pipe; 21. Sterilization temperature sensor; 22. Spiral blade. Detailed Implementation

[0029] 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.

[0030] Please see Figure 1-7 This utility model provides a technical solution: a spiral conveyor device for the production of seasoning sauces based on temperature-controlled sterilization, comprising:

[0031] The feeding cylinder 1 is integrally formed from food-grade 304 stainless steel. The inner wall is mirror polished (roughness Ra≤0.8μm). It is horizontally set and the outer wall is segmented with U-shaped heating elements 2. Each U-shaped heating element 2 uses nickel-chromium alloy heating wire as the heating element and is wrapped with a ceramic insulation layer. It is connected to a high-precision PID temperature control device (accuracy ±0.5℃).

[0032] The spiral conveying mechanism 3 penetrates the conveying cylinder 1 and includes a hollow main shaft 4 (made of 316L stainless steel) with a diameter of 40mm and a spiral blade 22 with a gradually changing pitch (the blade is 3mm thick and has a uniform gap of 2-5mm between its outer edge and the inner wall of the cylinder). The spiral blade 22 is fixed to the outer surface of the main shaft 4 by welding and is used to spirally convey the seasoning sauce from the feeding end to the discharging end.

[0033] The lifting cover plate 5 is made of aluminum alloy and anodized. It is horizontally lifted and installed on the upper end of the conveying cylinder 1. It is driven to lift by the lifting pneumatic components on both sides (specifically, the Airtac SC63×100 type lifting cylinder 12). The lower end surface of the lifting cover plate 5 is horizontally provided with 4 sets of ultraviolet lamp tubes 6 (model UV-C 30W, wavelength 253.7nm) at equal intervals of 200mm. The ultraviolet lamp tubes 6 are fixed to the bottom surface of the cover plate by stainless steel brackets and are located directly above the vertical upper end of the conveying cylinder 1. They are used to work with the U-shaped heating kit 2 to simultaneously irradiate and sterilize the seasoning sauce during the conveying process with ultraviolet light.

[0034] The upper end face of the lifting cover plate 5 integrates a cleaning mechanism 7, which includes two parallel stainless steel straight pipes 14. Each straight pipe 14 has five fan-shaped water spray nozzles 15 (spray angle 60°, orifice diameter 0.8mm) evenly arranged at a 100mm interval at its bottom. The water spray nozzles 15 extend to the lower end face of the lifting cover plate 5. The middle of the upper end of the two straight pipes 14 is connected to a water distribution pipe 16 through a T-fitting.

[0035] The U-shaped heating kit 2 is divided into two zones along the conveying direction (the heating zone occupies the front 1 / 3 of the cylinder and the constant temperature zone occupies the rear 2 / 3 of the cylinder). Temperature sensors 8 (model K thermocouple, temperature measurement range 0-150℃) are fixed on one side of the upper end of the inner wall of each zone by clamps. The temperature sensors 8 are connected to the PLC controller 9 (Siemens S7-200 series) outside the conveying cylinder 1 by shielded cables.

[0036] The servo motor 10 (power 1.5kW, speed adjustable from 0-50r / min) is fixed to one side of the outside of the conveying cylinder 1 via a flange. The rotating shaft of the servo motor 10 is connected to one end of the main shaft 4 in the screw conveying mechanism 3 via a flexible coupling. The other end of the main shaft 4 is rotatably connected to the vertical plate provided at one end of the inside of the conveying cylinder 1 via a deep groove ball bearing.

[0037] The top of the conveying cylinder 1 is provided with a cleaning and sealing groove 11 of the same length as the cylinder, and the silicone sealing strip embedded in the bottom surface of the lifting cover plate 5 can be lifted and closed on the cleaning and sealing groove 11. The lifting cylinder 12 is fixed at both ends of the cleaning and sealing groove 11 by bolts.

[0038] The lifting cover plate 5 has L-shaped linkage plates 13 welded to both ends of its surface, and the upper end of the linkage plate 13 extends to one side and is fixed to the top of the piston rod of the lifting cylinder 12 by a pin, forming a rigid transmission structure.

[0039] The water distribution pipe 16 is connected to a pipe with an electromagnetically controlled water valve via a quick-connect fitting. The other end of the pipe is connected to a high-pressure pump body 17 (model GRUNDFOS CR2-12, head 80m, flow rate 12L / min). The high-pressure pump body 17 is connected to a water supply tank 18 located on one side of the surface of the lifting cover plate 5 via a hose.

[0040] The discharge end of the conveying cylinder 1 is connected to the sauce outlet pipe 19 through a flange, and the other end of the conveying cylinder 1 is inclined at 45° and has a feed pipe 20 with a pneumatic material valve passing through it. The lower end face of the conveying cylinder 1 is fixed with a triangular cylinder support by bolts.

[0041] The water distribution pipe 16 passes through the ultraviolet lamps 6 on the bottom surface of the lifting cover plate 5, and a sterilization temperature sensor 21, model PT100, with an accuracy of ±0.2℃, is installed in the cavity between the ultraviolet lamps 6 via threads. This sensor is used to monitor the surface temperature of the sauce in real time during the sterilization process.

[0042] Specifically, in use, the principle of seasoning sauce conveying and gradient temperature control sterilization is as follows: servo motor 10 drives the main shaft 4 to rotate, which in turn drives the spiral blades 22 to push the seasoning sauce from the feed pipe 20 along the conveying cylinder 1 to the sauce outlet pipe 19. The gap design between the outer edge of the blades and the inner wall of the cylinder ensures conveying efficiency while avoiding wear caused by rigid contact between the blades and the cylinder. When heating of the slurry is required, the front section of the U-shaped heating kit 2 is rapidly heated by a temperature control device. In conjunction with the real-time monitoring by the inner wall temperature sensor 8, the PLC controller 9 dynamically adjusts the heating power so that the sauce is heated to the sterilization temperature (e.g., 60-80℃) at a preset rate during the conveying process.

[0043] Subsequently, the U-shaped heating element 2 in the rear section of the constant temperature zone is used to maintain a constant sterilization temperature, ensuring that the sauce reaches the effective sterilization time (e.g., 30 minutes) within the time it stays in this zone. The temperature sensor 8 continuously feeds back data to the PLC, forming a closed-loop control to avoid local overheating or insufficient sterilization.

[0044] By means that the ultraviolet lamp 6 at the lower end of the lifting cover plate 5 works synchronously with the U-shaped heating kit 2, the ultraviolet light shines directly on the surface of the sauce, destroying the DNA structure of microorganisms. Combined with the protein denaturation effect of heat sterilization, it achieves dual sterilization of "thermal effect + ultraviolet radiation", covering the sterilization blind spots of the inner wall of the cylinder and the gap between the spiral blades 22.

[0045] The principle of automated cleaning process: When cleaning is required, the lifting cylinder 12 drives the lifting cover plate 5 to rise through the linkage plate 13, exposing the cleaning sealing groove 11 at the top of the conveying cylinder 1, so that the inner wall of the cylinder and the spiral blades 22 are fully exposed; after cleaning is completed, the cover plate lowers to seal the groove, ensuring the sealing of the conveying process.

[0046] The cleaning water in the water supply tank 18 is pressurized by the high-pressure pump body 17 and then distributed to two straight pipes 14 through the water distribution pipe 16. High-pressure water (pressure ≥ 0.5 MPa) is sprayed onto the inner wall of the cylinder and the gap between the outer edge of the spiral blades through the bottom spray nozzle 15 to rinse away residual sauce. The water distribution pipe 16 is located in the gap between the ultraviolet lamp tubes 6, and the installation spacing of the sterilization temperature sensor 21 is used to form a spray dead angle compensation to ensure that there are no blind spots in cleaning, especially for the gap between the blades and the inner wall of the cylinder.

[0047] Finally, the cleaning mechanism 7 and the sterilization component (ultraviolet lamp 6) are integrated into the same lifting cover 5. The PLC control realizes the automated process of "conveying sterilization - lifting cover - high pressure cleaning", which eliminates the need for manual disassembly and assembly of parts and shortens the cleaning time by more than 50% compared with traditional equipment.

[0048] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present 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 the present utility model should be included within the protection scope of the present utility model.

Claims

1. A screw conveyor device for the production of seasoning sauces based on temperature-controlled sterilization, characterized in that, include: The material conveying cylinder (1) is horizontally set and its outer wall is segmented with U-shaped heating elements (2), and each U-shaped heating element (2) is connected to a temperature control device. The spiral conveying mechanism (3) penetrates the conveying cylinder (1) and includes a main shaft (4) and spiral blades (22) for spiral conveying the seasoning sauce. The outer edge of the blades has a gap with the inner wall of the cylinder. The lifting cover plate (5) is horizontally lifted and lowered at the upper end of the conveying cylinder (1) by lifting pneumatic components. The lower end face of the lifting cover plate (5) is equidistantly provided with ultraviolet lamp tubes (6) that work with the U-shaped heating kit (2) to simultaneously heat and sterilize the seasoning sauce during conveying and are located at the vertical upper end of the conveying cylinder (1). The upper end face of the lifting cover plate (5) is provided with a cleaning mechanism (7) for high-pressure spray cleaning of the inside of the conveying cylinder (1).

2. The screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: The U-shaped heating kit (2) is divided into two zones along the conveying direction, namely the heating zone and the constant temperature zone. A temperature sensor (8) is provided on one side of the upper end of the inner wall of each zone, and the temperature sensor (8) is connected to the PLC controller (9) located outside the conveying cylinder (1).

3. The screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: A servo motor (10) is provided on one side of the outside of the conveying cylinder (1), and the rotating shaft of the servo motor (10) is connected to one end of the main shaft (4) in the screw conveying mechanism (3) through transmission. The other end of the main shaft (4) is rotatably connected to a vertical plate provided at one end inside the conveying cylinder (1).

4. The screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: The end of the conveying cylinder (1) is provided with a cleaning and sealing groove (11), and the lifting cover plate (5) is lifted and closed on the cleaning and sealing groove (11). Lifting cylinders (12) are provided at both ends of the cleaning and sealing groove (11).

5. A screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: Both ends of the lifting cover plate (5) are provided with a linkage plate (13) with an L-shaped structure, and the upper end of the linkage plate (13) extends to one side and is fixed to the top of the piston rod of the lifting cylinder (12).

6. The screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: The cleaning mechanism (7) includes two straight pipes (14). Each straight pipe (14) has a water spray nozzle (15) that extends through the lower end of the lifting cover plate (5) to the inside of the conveying cylinder (1) for high-pressure cleaning. The two straight pipes (14) are connected to a water distribution pipe (16) at the middle of their upper ends.

7. A screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 6, characterized in that: The water distribution pipe (16) is connected to a high-pressure pump body (17) via a pipe with a control water valve, and the high-pressure pump body (17) is connected to a water supply tank (18) located on one side of the surface of the lifting cover plate (5) via a pipe.

8. A screw conveyor for condiment production based on temperature-controlled sterilization according to claim 1, characterized in that: The discharge end of the conveying cylinder (1) is connected to a sauce outlet pipe (19), and the other end of the conveying cylinder (1) is inclined to pass through a feed pipe (20) with a material valve. The lower end face of the conveying cylinder (1) is provided with a cylinder support.

9. A screw conveyor device for condiment production based on temperature-controlled sterilization according to claim 6, characterized in that: The water distribution pipe (16) is installed between the ultraviolet lamps (6) on the bottom surface of the lifting cover plate (5), and a sterilization temperature sensor (21) for temperature monitoring during sterilization is provided in the gap cavity between the ultraviolet lamps (6).

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