A multi-chamber processing apparatus for a dense instant rice porridge

Abstract

The utility model discloses a kind of multi-chamber processing devices of soft and dense instant rice gruel, including pre-adjusting quality chamber, variable-diameter spiral cooking chamber and homogenizing chamber sequentially intercommunication;The pre-adjusting quality chamber is inclinedly arranged in horizontal cylinder structure, and the bottom of the pre-adjusting quality chamber is arranged with several ultrasonic transducers in array, and top is equipped with at least one air extraction pipe;The variable-diameter spiral cooking chamber has spiral main shaft and spiral blade, the pitch of the spiral blade decreases along material advancing direction, and the gap between the spiral blade and the inner wall of the variable-diameter spiral cooking chamber gradually narrows along material advancing direction.The utility model improves moisture penetration rate, so that rice can be fully water-absorbed, and rice kernel is soft and nuclear, through pitch gradient compression and taper gap, extrusion effect gradually strengthens, which is helpful for the full mixing and ripening of material, provides soft and dense taste for instant rice gruel, and homogenizing chamber further refines rice kernel particle, and rice gruel is more soft and dense and uniform.

Description

Technical Field

[0001] This utility model relates to the technical field of instant rice porridge processing equipment, specifically to a multi-chamber processing device for a smooth and creamy instant rice porridge. Background Technology

[0002] Instant rice porridge, a convenient food, is increasingly popular among consumers. However, existing instant rice porridge processing equipment suffers from numerous problems during production, making it difficult to achieve ideal product quality. For example, in the soaking stage, traditional soaking methods result in low water penetration, typically <30%, which prevents the rice from fully absorbing water, affecting subsequent cooking. During cooking, insufficient mixing of rice and water, along with imprecise control of cooking temperature and pressure, leads to uneven heating of the porridge, with some rice grains not fully gelatinized, resulting in an inability to achieve a consistently smooth and creamy texture. Utility Model Content

[0003] The purpose of this utility model is to provide a multi-chamber processing device for making smooth and nutritious instant rice porridge, so as to solve one or more technical problems existing in the prior art, and at least provide a beneficial option or create conditions.

[0004] To solve the above-mentioned technical problems, the technical solution adopted by this utility model is as follows:

[0005] This utility model provides a multi-chamber processing device for smooth and flaky instant rice porridge, including a pre-conditioning chamber, a variable diameter spiral cooking chamber, and a homogenizing chamber connected in sequence.

[0006] The pre-conditioning cavity has a horizontal cylindrical structure and is inclined. Several ultrasonic transducers are arranged in an array at the bottom of the pre-conditioning cavity, and at least one air extraction pipe is provided at the top. The air extraction pipe is connected to an external vacuum pump.

[0007] The variable diameter spiral cooking chamber has a conical cylindrical structure, with the inner diameter of the cylinder gradually expanding from the inlet end to the outlet end. The inlet end is connected to the pre-conditioning chamber through a vacuum rotary valve. The variable diameter spiral cooking chamber has a spiral main shaft and spiral blades arranged on the spiral main shaft. The pitch of the spiral blades decreases along the material travel direction, and the gap between the spiral blades and the inner wall of the variable diameter spiral cooking chamber gradually narrows along the material travel direction.

[0008] The homogenizing chamber is connected to the outlet end of the variable diameter spiral cooking chamber. The homogenizing chamber has a homogenizing motor, a three-stage staggered rotor that is driven by the homogenizing motor, and an online viscometer installed at the inlet. The signal output end of the online viscometer is connected to the frequency converter of the homogenizing motor.

[0009] In this technical solution, the pre-conditioning chamber adopts a composite design of built-in ultrasonic oscillation and negative pressure osmosis to improve water permeability, allowing the rice to fully absorb water and soften the rice grains. This creates favorable conditions for starch gelatinization during subsequent cooking, contributing to a smooth and creamy texture in instant rice porridge. The variable-diameter spiral cooking chamber features a rationally designed spiral shaft, pitch, and gap. Through gradient pitch compression and gradually narrowing gaps, the material is subjected to progressively stronger extrusion, facilitating thorough mixing and cooking, thus providing a smooth and creamy texture for the instant rice porridge. Within the homogenizing chamber, the material undergoes intense shearing, extrusion, and grinding, further refining the rice grains and resulting in a smoother and more uniform porridge texture.

[0010] As an extension of the above solution: the air extraction pipe is distributed along the axial direction of the pre-conditioning chamber and is located near the inlet of the pre-conditioning chamber. A vacuum pump extracts air from the chamber, creating a negative pressure environment of -0.05 MPa. Under this environment, the air inside the rice is expelled, and when the soaking liquid is added, it can penetrate the rice more quickly and deeply under the influence of atmospheric pressure.

[0011] As an extension of the above scheme, the pre-conditioning chamber has an inclination angle of 3°-5°, and the inclination direction is downward in the material travel direction. The inclination setting facilitates the material to move naturally towards the outlet end under the action of gravity, and at the same time, with the cooperation of subsequent related operations, it can make the movement of the material in the chamber smoother.

[0012] As an extension of the above solution: the vacuum rotary valve is a two-stage vacuum lock rotary valve. The first stage de-vacuums to atmospheric pressure, and the second stage pressurizes to 0.1 MPa and connects to the inlet of the variable-diameter spiral cooking chamber. In this extended solution, the soaked material enters the two-stage vacuum lock rotary valve. The first-stage rotary valve gradually transfers the material from the -0.05 MPa pre-conditioning chamber to an atmospheric pressure environment. The second-stage rotary valve pressurizes the material to 0.1 MPa via steam, and then smoothly delivers it to the inlet of the variable-diameter spiral cooking chamber. This avoids sudden pressure drops during material transfer between chambers, which could cause rice grains to burst and result in a rough texture.

[0013] As an extension of the above solution: the variable-diameter spiral cooking chamber is provided with a water absorption section, a gelatinization section, and a cooking section along the material travel direction. These sections are separated by annular flow-limiting plates. The length of the water absorption section is 30% of the total length of the variable-diameter spiral cooking chamber, the length of the gelatinization section is 50% of the total length, and the length of the cooking section is 20% of the total length. The annular flow-limiting plates divide the variable-diameter spiral cooking chamber into water absorption, gelatinization, and cooking sections, enabling pressure control in different sections through steam injection control and pressure monitoring feedback. The pressure gradient inhibits rice grain bursting, improves gelatinization, and ensures a smooth and creamy texture for the rice porridge. Simultaneously, the clear functional zoning and synergistic effects of each stage guarantee stable product quality.

[0014] As an extension of the above solution: the water absorption section is provided with a heat-conducting jacket, the heat-conducting jacket has a circulation inlet pipe and a circulation outlet pipe, the circulation inlet pipe and the circulation outlet pipe are respectively connected to an external hot water circulation mechanism, and a first pressure sensor and a first temperature sensor are provided in the water absorption section.

[0015] As an extension of the above scheme: the gelatinization section is equipped with several annularly distributed steam nozzles, which are connected to an external steam supply mechanism. A second pressure sensor and a second temperature sensor are installed within the gelatinization section. The pressure sensor is linked to the external steam supply mechanism. When the pressure in the water absorption section exceeds 0.1 MPa, the external steam supply mechanism reduces the amount of steam injected into the gelatinization section or appropriately opens a small pressure relief valve to ensure stable pressure in the water absorption section. When the pressure in the gelatinization section does not reach the set range, the steam injection rate is increased to ensure the formation and stability of the pressure gradient.

[0016] As an extension of the above solution: a coil is embedded in the inner wall of the cooking section, with a gap between the coil and the spiral blades. The cooking section is equipped with a steam replenishment pipe connected to an external steam supply mechanism. A third pressure sensor and a third temperature sensor are installed within the cooking section. The embedded coil design of the cooking section avoids interference with the spiral blades, and combined with precise temperature and pressure control, it enables thorough cooking of the materials.

[0017] As an extension of the above solution, the steam replenishment pipeline is equipped with a constant pressure valve. Through PID temperature control of the embedded coil and adjustment by the constant pressure valve, an environment of 105±1℃ and 0.28MPa is maintained, allowing the material to fully mature under high pressure, achieving a gelatinization degree of over 92%. The pressure gradient inhibits rice grains from bursting, ensuring a smooth and creamy texture for the rice porridge.

[0018] As an extension of the above solution, a spring-loaded safety valve is installed at the top of the variable-diameter spiral cooking chamber. When the pressure inside the chamber exceeds a safety threshold, such as 0.35 MPa, the safety valve automatically opens to release pressure, ensuring equipment and production safety. Attached Figure Description

[0019] The present invention will be further described below with reference to the accompanying drawings and embodiments;

[0020] Figure 1 This is a schematic diagram of the processing apparatus in the embodiment;

[0021] In the attached diagram: 100: Pre-conditioning chamber; 110: Ultrasonic transducer; 120: Evacuation pipe; 130: Vacuum pump; 140: Vacuum rotary valve; 200: Variable diameter spiral cooking chamber; 210: Inlet end; 220: Outlet end; 230: Spiral spindle; 240: Spiral blade; 250: Water absorption section; 251: Heat-conducting jacket; 252: Circulation inlet pipe; 253: Circulation outlet pipe; 260: Gelatinization section; 261: Steam nozzle; 270: Cooking section; 271: Coil; 272: Steam replenishment pipe; 273: Constant pressure valve; 274: Spring-loaded safety valve; 280: Annular flow restrictor; 300: Homogenization chamber; 310: Online viscometer; 320: Homogenizing motor; 330: Three-stage staggered rotor. Detailed Implementation

[0022] This section will describe in detail the specific embodiments of the present utility model. The preferred embodiments of the present utility model are shown in the accompanying drawings. The purpose of the drawings is to supplement the textual description with graphics, so that people can intuitively and vividly understand each technical feature and the overall technical solution of the present utility model, but they should not be construed as limiting the scope of protection of the present utility model.

[0023] In the description of this utility model, it should be understood that the directional descriptions, such as up, down, front, back, left, right, etc., indicate the directional or positional relationship based on the directional or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0024] In the description of this utility model, if there are words such as "several", they mean one or more, "multiple" means two or more, "greater than", "less than", "exceeding" etc. are understood to exclude the number itself, and "above", "below", "within" etc. are understood to include the number itself.

[0025] In the description of this utility model, unless otherwise explicitly defined, terms such as "setting," "installation," and "connection" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this utility model in conjunction with the specific content of the technical solution.

[0026] Reference Figure 1The following are several embodiments of a multi-chamber processing device for a smooth and ready-to-eat rice porridge according to the present invention.

[0027] In some embodiments, such as Figure 1 As shown, this utility model provides a multi-chamber processing device for smooth and flaky instant rice porridge, including a pre-conditioning chamber 100, a variable diameter spiral cooking chamber 200 and a homogenizing chamber 300 connected in sequence.

[0028] The pre-conditioning cavity 100 has a horizontal cylindrical structure and is inclined. Several ultrasonic transducers 110 are arranged in an array at the bottom of the pre-conditioning cavity 100, and at least one air extraction pipe 120 is provided at the top. The air extraction pipe 120 is connected to an external vacuum pump 130.

[0029] The variable diameter spiral cooking chamber 200 has a conical cylindrical structure, with the inner diameter of the cylinder gradually expanding from the inlet end 210 to the outlet end 220. The inlet end 210 is connected to the pre-conditioning chamber 100 through a vacuum rotary valve 140. The variable diameter spiral cooking chamber 200 has a spiral spindle 230 and spiral blades 240 disposed on the spiral spindle 230. The pitch of the spiral blades 240 decreases along the material travel direction, and the gap between the spiral blades 240 and the inner wall of the variable diameter spiral cooking chamber 200 gradually narrows along the material travel direction.

[0030] The homogenizing chamber 300 is connected to the outlet end 220 of the variable diameter spiral cooking chamber 200. The homogenizing chamber 300 has a homogenizing motor 320, a three-stage staggered rotor 330 that is driven by the homogenizing motor 320, and an online viscometer 310 installed at the inlet. The signal output end of the online viscometer 310 is connected to the frequency converter of the homogenizing motor 320.

[0031] The pre-conditioning chamber is used to soak rice. In some preferred embodiments, the pre-conditioning chamber is tilted at an angle of 3°-5° and tilted downwards in the direction of material movement. This tilt setting is conducive to the material moving naturally towards the outlet under the action of gravity. At the same time, in conjunction with subsequent related operations, it can make the movement of material in the chamber smoother.

[0032] The ultrasonic transducer uses ultrasonic vibrations at a frequency of 28kHz±2kHz and a power density of 50W / L to generate high-frequency oscillations in the soaking liquid within the chamber, forming tiny bubbles. The impact force generated when the bubbles burst can loosen the structure of the rice surface, facilitating water penetration. In some preferred embodiments, the distance between the ultrasonic transducer and the liquid surface is set to 30-50mm, which achieves the optimal cavitation effect.

[0033] The pre-conditioning chamber is equipped with at least one suction pipe at its top, which is connected to an external vacuum pump to form a negative pressure permeation system. In some preferred embodiments, the suction pipes are distributed along the axial direction of the pre-conditioning chamber and positioned near the inlet of the chamber. The vacuum pump extracts air from the chamber, creating a negative pressure environment of -0.05 MPa. Under this environment, the air inside the rice is expelled, and when the soaking liquid is added, it penetrates the rice more quickly and deeply under the influence of atmospheric pressure.

[0034] During operation, rice raw materials enter the pre-conditioning chamber. After the chamber is closed, a negative pressure environment of -0.05MPa is first created within the chamber using a vacuum pump and extraction pipe to expel air from the rice. Then, an appropriate amount of soaking liquid is added. Under the combined action of atmospheric pressure and negative pressure, the liquid quickly covers the rice. Next, an ultrasonic oscillator is activated, vibrating at a frequency of 28kHz. This high-frequency oscillation of the liquid loosens the surface structure of the rice, accelerating water penetration and ensuring thorough soaking. The water permeability is effectively increased. Under the influence of gravity and the inclined structure, the soaked material gradually moves towards the outlet. Traditional soaking methods rely solely on natural permeation, resulting in a water permeability typically <30%. However, the pre-conditioning chamber in this embodiment employs a composite negative pressure and ultrasonic design. Ultrasonic waves loosen the surface structure of the rice, and the negative pressure environment facilitates rapid liquid entry, increasing the water permeability to over 60%. This allows the rice to fully absorb water, laying a good foundation for starch gelatinization in the subsequent cooking process and improving the smooth texture of the instant rice porridge.

[0035] Pre-conditioned rice enters the variable-diameter spiral cooking chamber through a two-stage vacuum lock rotary valve. Inside the chamber, the spiral spindle's diameter gradually increases from the inlet to the outlet. The spindle is driven by a motor (not shown in the figure, but using a conventional motor). The material moves from the inlet to the outlet under the pressure of the spiral blades. In this embodiment, the length of the variable-diameter spiral cooking chamber is set to 2000 mm. The outer diameter of the spiral blades near the inlet is 190 mm, gradually increasing from the inlet to the outlet, with a diameter of 240 mm near the outlet. The conical cylindrical structure of the variable-diameter spiral cooking chamber has an inlet diameter of 210 mm and an outlet diameter of 250 mm, ensuring uniform pushing and squeezing of the material. The pitch of the spiral blades decreases along the material's direction of travel. For example, the pitch at the inlet is 150mm, gradually decreasing to 50mm at the outlet. As the pitch decreases, the residence time of the material within the chamber gradually increases, allowing for sufficient processing at each stage. Furthermore, the gap between the spiral blades and the inner wall of the variable-diameter spiral cooking chamber gradually decreases along the material's direction of travel. That is, the outer diameter of the spiral blades and the inner diameter of the variable-diameter spiral cooking chamber gradually change in the same direction, causing the gap to decrease from 10mm at the inlet to 3-6mm at the outlet. For example, the gap between the outer diameter of the spiral blades and the inner wall at the inlet gradually narrows from 10mm to 3-6mm at the outlet. This gradually narrowing gap design gradually enhances the compressive force on the material, promoting thorough mixing and maturation. Those skilled in the art will understand that the non-linear change in gap can prevent material blockage; for example, the gap may be slightly increased in the middle section.

[0036] After cooking, the material enters the homogenization chamber. To address the issue of sudden pressure drops during material transfer between chambers (e.g., 0.28 MPa in the cooking chamber and atmospheric pressure in the homogenization chamber, which would cause rice grains to burst and result in a rough texture), a multi-stage pressure-reducing transition chamber is installed between the variable-diameter spiral cooking chamber and the homogenization chamber. This transition chamber consists of three connected chambers, each with a volume of 5L, connected by a 50mm diameter connecting pipe equipped with an adjustable throttle valve. The first-stage transition chamber is connected to the outlet of the cooking chamber and maintains a pressure of 0.2 MPa through a pressure regulating device. The second-stage transition chamber maintains a pressure of 0.1 MPa. The third-stage transition chamber reduces the pressure to 0.05 MPa, ultimately connecting to the atmospheric pressure of the homogenization chamber. Pressure regulation in each chamber is achieved through closed-loop control using pressure relief valves and pressure sensors installed within the chambers, keeping pressure fluctuations within ±0.01 MPa. After cooking, the material first enters the first-stage transition chamber, stays for 3-4 seconds, then passes through a throttling valve into the second-stage transition chamber, stays for another 2-3 seconds, and then enters the third-stage transition chamber, finally entering the homogenization chamber. The entire decompression process takes 8-10 seconds, achieving a smooth pressure reduction from 0.28 MPa to atmospheric pressure.

[0037] An online viscometer at the inlet of the homogenizing chamber monitors the material viscosity in real time. When the viscosity reaches 2500 cP, the frequency converter of the homogenizing motor receives the viscosity signal from the viscometer and drives the homogenizing motor to start, causing the three-stage staggered rotor to rotate at 3000 rpm. The material undergoes intense shearing, compression, and grinding between the rotor and the stator screen, further refining the rice grains and making the rice porridge more dense and uniform. Based on the real-time monitored viscosity signal, the online viscometer adjusts the speed of the homogenizing motor via the frequency converter, achieving precise control of the homogenization process and ensuring consistent product quality. It should be noted that the homogenizing motor, the three-stage staggered rotor, and the stator screen in the homogenizing chamber utilize existing homogenizing devices, which will not be elaborated upon here.

[0038] This embodiment demonstrates excellent soaking results. The pre-conditioning chamber employs a composite design of built-in ultrasonic oscillation and negative pressure osmosis, enhancing water permeability and allowing the rice to fully absorb water, softening the rice grains. This creates favorable conditions for starch gelatinization during subsequent steaming, contributing to a smooth and creamy texture in the instant rice porridge. Furthermore, the steaming effect is superior. The variable-diameter spiral steaming chamber features a rationally designed spiral shaft, pitch, and gap. Gradual compression through the pitch gradient and gradually narrowing gap enhances the squeezing effect on the materials, promoting thorough mixing and cooking, and providing a smooth and creamy texture for the instant rice porridge.

[0039] In some embodiments, the vacuum rotary valve is a two-stage vacuum lock rotary valve. The first stage de-vacuums to atmospheric pressure, and the second stage pressurizes to 0.1 MPa and connects to the inlet of the variable-diameter spiral cooking chamber. The two-stage vacuum lock rotary valve mainly consists of two rotary valve chambers connected in series, a drive motor, a sealing assembly, and a pressure monitoring module. Each rotary valve chamber has radially distributed blades, and a dynamic seal is achieved between the blades and the chamber wall using food-grade fluororubber seals. The compression of the seals is controlled at 0.5-1 mm to ensure no gas leakage during rotation.

[0040] In this embodiment, the soaked material enters a two-stage vacuum lock rotary valve. The first-stage rotary valve gradually transfers the material from the -0.05MPa pre-conditioning chamber to an atmospheric pressure environment. The second-stage rotary valve pressurizes the material with steam to 0.1MPa, and then smoothly conveys it to the inlet of the variable-diameter spiral cooking chamber. This embodiment can avoid the rice grains bursting and cracking and the resulting rough texture caused by a sudden pressure drop during material transfer between chambers.

[0041] In some embodiments, such as Figure 1As shown, the variable-diameter spiral cooking chamber 200 is provided with a water absorption section 250, a gelatinization section 260, and a cooking section 270 along the material travel direction. The water absorption section 250, gelatinization section 260, and cooking section 270 are separated by an annular flow-limiting plate 280. The length of the water absorption section 250 is 30% of the total length of the variable-diameter spiral cooking chamber 200, the length of the gelatinization section 260 is 50% of the total length of the variable-diameter spiral cooking chamber 200, and the length of the cooking section 270 is 20% of the total length of the variable-diameter spiral cooking chamber 200. The inner diameter of the annular flow-limiting plate 280 is slightly smaller than the outer diameter of the corresponding spiral blade 240, allowing material to flow only through a narrow gap. This creates a certain obstruction to the material, making it difficult for the pressure in the gelatinization section 260 to diffuse to the water absorption section 250, thus creating conditions for a pressure difference between the two sections.

[0042] In this embodiment, the variable diameter spiral cooking chamber is divided into a water absorption section, a gelatinization section, and a cooking section by an annular flow limiting plate. This allows for pressure control in different sections through steam injection control and pressure monitoring feedback. The pressure gradient inhibits rice grain bursting, improves gelatinization, and ensures a smooth and creamy texture for the rice porridge. At the same time, the functional zones are clearly defined, and the synergistic effect of each stage ensures stable product quality.

[0043] Specifically, in some preferred embodiments, such as Figure 1 As shown, the water absorption section 250 is equipped with a heat-conducting jacket 251, which has a circulation inlet pipe 252 and a circulation outlet pipe 253. The circulation inlet pipe 252 and the circulation outlet pipe 253 are respectively connected to an external hot water circulation mechanism. A first pressure sensor and a first temperature sensor are installed inside the water absorption section 250. In the water absorption section, the temperature is controlled by the hot water jacket, maintaining a temperature of 65±2℃ and a slight positive pressure of 0.1MPa. This section accounts for 30% of the length, allowing the pre-conditioned material to further absorb moisture, preparing it for subsequent gelatinization.

[0044] Specifically, in some preferred embodiments, such as Figure 1As shown, the gelatinization section 260 is equipped with several annularly distributed steam nozzles 261, which are connected to an external steam supply mechanism. A second pressure sensor and a second temperature sensor are installed within the gelatinization section 260. When the material enters the gelatinization section through the annular flow restrictor, the pressure inside the chamber gradually increases with the continuous injection of steam, the temperature rises from 65℃ to 115℃, and the pressure rises from 0.1MPa to 0.25MPa, causing the starch to gelatinize rapidly. Meanwhile, the water absorption section maintains a slight positive pressure of 0.1MPa through initial pressure control without additional steam injection, thus forming a pressure gradient. A first pressure sensor and a second pressure sensor are installed in the water absorption section and the gelatinization section, respectively, to monitor the pressure values ​​of each section in real time. The pressure sensor is linked to the external steam supply mechanism. When the pressure in the suction section exceeds 0.1 MPa, the external steam supply mechanism will reduce the amount of steam injected into the gelatinization section or open the micro-pressure relief valve appropriately to ensure the pressure in the suction section is stable. When the pressure in the gelatinization section does not reach the set range, the amount of steam injected will be increased to ensure the formation and stability of the pressure gradient.

[0045] Specifically, in some preferred embodiments, such as Figure 1 As shown, the inner wall of the curing section 270 is embedded with a coil 271, and there is a gap between the coil 271 and the spiral blade 240, so that the coil 271 and the spiral blade 240 do not interfere with each other; the curing section 270 is provided with a steam replenishment pipe 272, which is connected to an external steam supply mechanism; and a third pressure sensor and a third temperature sensor are provided inside the curing section 270.

[0046] In some preferred embodiments, such as Figure 1 As shown, the steam replenishment pipeline 272 is equipped with a constant pressure valve 273.

[0047] Upon entering the cooking section, the environment is maintained at 105±1℃ and 0.28MPa through PID temperature control and constant pressure valve regulation of the embedded coil. The material is fully cooked under high pressure, achieving a gelatinization degree of over 92%. The pressure gradient inhibits rice grain breakage, ensuring a smooth and creamy texture for the porridge. The embedded coil design in the cooking section avoids interference with the spiral blades, and combined with precise temperature and pressure control, ensures thorough cooking of the material.

[0048] In some embodiments, such as Figure 1 As shown, a spring-loaded safety valve 274 is installed at the top of the variable-diameter spiral cooking chamber 270. When the pressure inside the chamber exceeds a safety threshold, such as 0.35 MPa, the safety valve automatically opens to release pressure, ensuring equipment and production safety.

[0049] The preferred embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. Those skilled in the art can make various equivalent modifications or substitutions without departing from the spirit of the present invention, and these equivalent modifications or substitutions are all included within the scope defined by the claims of this application.

Claims

1. A multi-chamber processing device for smooth, ready-to-eat rice porridge, characterized in that, It includes a pre-conditioning chamber (100), a variable diameter spiral cooking chamber (200), and a homogenizing chamber (300) that are connected in sequence. The pre-conditioning cavity (100) has a horizontal cylindrical structure and is inclined. Several ultrasonic transducers (110) are arranged in an array at the bottom of the pre-conditioning cavity (100), and at least one air extraction pipe (120) is provided at the top. The air extraction pipe (120) is connected to an external vacuum pump (130). The variable diameter spiral cooking chamber (200) has a conical cylindrical structure, and the inner diameter of the cylinder gradually expands from the inlet end (210) to the outlet end (220). The inlet end (210) is connected to the preconditioning chamber (100) through a vacuum rotary valve (140). The variable diameter spiral cooking chamber (200) has a spiral main shaft (230) and spiral blades (240) arranged on the spiral main shaft (230). The pitch of the spiral blades (240) decreases along the material travel direction, and the gap between the spiral blades (240) and the inner wall of the variable diameter spiral cooking chamber (200) gradually narrows along the material travel direction. The homogenizing chamber (300) is connected to the outlet end (220) of the variable diameter spiral cooking chamber (200). The homogenizing chamber (300) has a homogenizing motor (320), a three-stage staggered rotor (330) that is driven by the homogenizing motor (320), and an online viscometer (310) installed at the inlet. The signal output end of the online viscometer (310) is connected to the frequency converter of the homogenizing motor (320).

2. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 1, characterized in that: The extraction pipe (120) is arranged along the axial direction of the pre-conditioning chamber (100) and is located near the inlet of the pre-conditioning chamber (100).

3. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 1, characterized in that: The tilt angle of the pre-conditioning chamber (100) is 3°-5°, and the tilt direction is downward in the direction of material movement.

4. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 1, characterized in that: The vacuum rotary valve (140) is a two-stage vacuum lock rotary valve. The first stage releases the vacuum to atmospheric pressure, and the second stage pressurizes it to 0.1 MPa and connects to the inlet end (210) of the variable diameter spiral cooking chamber (200).

5. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 1, characterized in that: The variable diameter spiral cooking chamber (200) is provided with a water absorption section (250), a gelatinization section (260), and a cooking section (270) along the material travel direction. The water absorption section (250), the gelatinization section (260), and the cooking section (270) are separated by an annular flow limiting plate (280). The length range of the water absorption section (250) is 30% of the total length of the variable diameter spiral cooking chamber (200), the length range of the gelatinization section (260) is 50% of the total length of the variable diameter spiral cooking chamber (200), and the length range of the cooking section (270) is 20% of the total length of the variable diameter spiral cooking chamber (200).

6. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 5, characterized in that: The water absorption section (250) is provided with a heat-conducting jacket (251), which has a circulation inlet pipe (252) and a circulation outlet pipe (253). The circulation inlet pipe (252) and the circulation outlet pipe (253) are respectively connected to an external hot water circulation mechanism. The water absorption section (250) is provided with a first pressure sensor and a first temperature sensor.

7. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 5, characterized in that: The gelatinization section (260) is provided with a plurality of annularly distributed steam nozzles (261), the steam nozzles (261) being connected to an external steam supply mechanism, and a second pressure sensor and a second temperature sensor being provided inside the gelatinization section (260).

8. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 5, characterized in that: The inner wall of the curing section (270) is embedded with a coil (271), and there is a gap between the coil (271) and the spiral blade (240). The curing section (270) is provided with a steam replenishment pipe (272), which is connected to an external steam supply mechanism. The curing section (270) is provided with a third pressure sensor and a third temperature sensor.

9. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 8, characterized in that: The steam replenishment pipeline (272) is equipped with a constant pressure valve (273).

10. The multi-chamber processing device for a smooth, ready-to-eat rice porridge according to claim 9, characterized in that: The variable diameter spiral cooking chamber (200) is equipped with a spring-loaded safety valve (274) at the top.

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