A shrimp drying device for a shrimp processing vessel

Abstract

This invention provides a shrimp drying device for a shrimp processing vessel, comprising a baking oven, a multi-layer conveyor belt, a steam generator, a radiator, steam pipes, a dehumidification duct, a blower, and a suction fan. The baking oven has a raw material inlet, a finished product outlet, an air inlet, and an air outlet. The radiator is located inside the baking oven below the air inlet, and its steam channel is connected to the steam generator. The multi-layer conveyor belt is arranged end-to-end inside the baking oven, below the radiator. The steam pipe is located between any two adjacent conveyor belt layers and connected to the steam generator. The blower is located at the air inlet, blowing the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt. The suction fan is located at the air outlet, drawing air from the bottom of the baking oven into the dehumidification duct for discharge outside the vessel. This invention offers high drying efficiency, low energy consumption, consistent drying effect, and small space occupation, making it suitable for installation in limited spaces on processing vessels.

Description

[Technical Field]

[0001] This utility model relates to a shrimp processing vessel, specifically a shrimp drying device for a shrimp processing vessel, which is particularly suitable for shrimp drying operations in large-scale continuous production. [Background Technology]

[0002] In the aquatic product processing industry, shrimp drying is a crucial step in ensuring product quality. Traditional shrimp drying methods mostly rely on natural sun-drying or simple drying equipment, which suffer from low efficiency, high susceptibility to weather conditions, and difficulty in controlling hygiene. With the development of the aquatic product processing industry, the requirements for the quality and efficiency of shrimp drying are increasing, necessitating a more efficient and controllable drying device to meet production demands. In recent years, mechanized drying equipment has gradually become more widespread, but it generally suffers from technical bottlenecks such as high energy consumption, inaccurate temperature control, and uneven drying.

[0003] Currently, common shrimp drying technologies mainly include three methods: hot air drying, steam drying, and microwave drying. Hot air drying uses electric or gas heating to generate hot air for drying. Its advantages are simple equipment, but its disadvantages include high energy consumption and uneven temperature distribution. Steam drying uses steam generated by a boiler as a heat source. Its advantages are high thermal efficiency, but its disadvantages include complex equipment and a large footprint. Microwave drying uses microwaves to directly act on the interior of the material. Its advantages are high speed, but its disadvantages include expensive equipment and a tendency to cause localized overheating. Furthermore, existing conveyor belt drying equipment is mostly single-layer or double-layered, resulting in limited drying efficiency and making it difficult to meet the needs of large-scale continuous production.

[0004] The main drawbacks of existing technology are:

[0005] 1) The drying efficiency is low, making it difficult to meet the needs of large-scale continuous production;

[0006] 2) High energy consumption and persistently high operating costs;

[0007] 3) Inaccurate temperature control can easily lead to uneven drying;

[0008] 4) The equipment occupies a large area, which is not conducive to its arrangement in the limited space of the processing ship;

[0009] 5) The lack of an effective air circulation system leads to unstable drying results. [Utility Model Content]

[0010] Therefore, the technical problem to be solved by this utility model is to provide a shrimp drying device for a shrimp processing vessel, which solves the problems of low efficiency, inability to meet the needs of large-scale continuous production, high energy consumption, and inconsistent drying effect of traditional shrimp drying devices, and optimizes the space utilization of the equipment to meet the installation requirements of limited space on the processing vessel.

[0011] To achieve the aforementioned novel objective, the technical solution adopted in this utility model embodiment is: a shrimp drying device for a shrimp processing boat, comprising a baking oven, a multi-layer conveyor belt, a steam generator, a radiator, a steam pipe, a dehumidification duct, a blower, and a suction fan;

[0012] The baking oven has a raw material inlet at the feeding end and a finished product outlet at the discharging end, and also has an air inlet at the top and an air outlet at the bottom.

[0013] The radiator is connected to a steam generator. The radiator is located inside the baking oven and below the air inlet. The radiator has a hollow steam channel, which is connected to the steam generator.

[0014] The multi-layer conveyor belts are arranged end to end inside the baking oven and located below the heat sink. The uppermost conveyor belt extends into the raw material inlet, and the bottommost conveyor belt extends out from the finished product outlet.

[0015] The steam pipe is located between any two adjacent conveyor belt layers and is connected to the steam generator;

[0016] The blower is located at the air inlet and blows the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt.

[0017] The dehumidification duct is located outside the baking oven, with one end connected to the air outlet and the other end connected to an exhaust vent.

[0018] The suction fan is located at the air outlet and draws air from the bottom of the baking oven into the dehumidification duct.

[0019] Furthermore, the multi-layer conveyor belt is a five-layer conveyor belt arranged in a Z-shape.

[0020] Furthermore, the baking oven is 30 meters long and is composed of 6 sections connected together. Each section has an air inlet at the top and an air outlet at the bottom. There are 6 heat exchangers, which are arranged below each air inlet in a corresponding manner. Each air outlet is connected to the dehumidification duct, and each air outlet is equipped with a suction fan.

[0021] Furthermore, this utility model also includes a main control cabinet, which has the function of setting baking temperature and baking time.

[0022] Furthermore, the present invention also includes a preheating air duct and a preheating cavity. The preheating air duct is located inside the preheating cavity and is connected to the external air and the air inlet. The preheating cavity is connected to the dehumidification air duct. The humid air in the dehumidification air duct heats the pipe wall of the preheating air duct, thereby preheating the air inside the preheating air duct.

[0023] Furthermore, the present invention also includes a water collector, which is located at the bottom of the dehumidification duct.

[0024] The advantages of this utility model are:

[0025] 1) High-temperature steam is generated by a steam generator and radiates heat through a radiator and steam pipes. Combined with a blower and a suction fan, the airflow is enhanced. The multi-layer conveyor belt also drives the airflow back and forth during operation, creating a more stable three-dimensional air circulation system. This makes the shrimp more evenly heated, effectively improving the qualification rate of the finished product. The quality of the finished product is extremely stable between batches (the difference is less than 5%).

[0026] 2) By using the preheating air duct, the hot and humid air in the exhaust air duct exchanges heat with the air newly introduced into the baking oven, thereby preheating the intake air, greatly improving the heating efficiency of the radiator, greatly reducing energy consumption (about 30%), and also facilitating the condensation of water droplets in the hot and humid air in the exhaust air duct, so that the cooled and dehumidified air can be discharged from the hull through the exhaust port.

[0027] 3) The design of multi-layer conveyor belts (at least three layers, five layers are preferred) is suitable for continuous production of production lines, significantly improving drying efficiency (the conveyor belts are distributed in a Z-shape and require at least three layers to increase the throughput per unit time by at least 3 times), and greatly reducing the equipment footprint, making it suitable for processing ships with limited space.

[0028] 4) The main control cabinet enables precise control of baking temperature and baking time, improving drying uniformity and greatly increasing product qualification rate. [Attached Image Description]

[0029] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0030] Figure 1 This is a schematic diagram of the overall side view structure of this utility model.

[0031] Figure 2 This is a schematic diagram of the preheating air duct of this utility model.

Detailed Implementation Methods

[0032] To better understand the above technical solutions, the following will provide a detailed explanation of the technical solutions in conjunction with the accompanying drawings and specific implementation methods.

[0033] Please see Figure 1 As shown, the present invention provides a shrimp drying device for a shrimp processing boat, comprising a baking oven 1, a multi-layer conveyor belt 2, a steam generator 3, a radiator 4, a steam pipe 5, a dehumidification duct 6, a blower 7, and a suction fan 8.

[0034] The baking oven 1 has a raw material inlet 11 at the feeding end and a finished product outlet 12 at the discharging end, and is equipped with an air inlet 13 at the top and an air outlet 14 at the bottom.

[0035] The radiator 4 is connected to the steam generator 3. The radiator 4 is located inside the baking oven 1 and below the air inlet 13. The radiator 4 has a hollow steam channel, which is connected to the steam generator 3.

[0036] The multi-layer conveyor belt 2 is arranged end to end in the baking oven 1 and is located below the heat sink 4. The uppermost conveyor belt extends from the raw material inlet 11 and the bottommost conveyor belt extends from the finished product outlet 12.

[0037] The steam pipe 5 is installed between any two adjacent conveyor belts and connected to the steam generator 3, mainly for directly heating the space between adjacent conveyor belts. Multiple steam pipes 5 can be installed side-by-side to improve heating efficiency and ensure more uniform heating.

[0038] The blower 7 is located at the air inlet 13, and blows the heat radiated outward from the steam channel of the radiator 4 from top to bottom to the multi-layer conveyor belt 2.

[0039] The dehumidification duct 6 is located outside the baking oven 1, with one end connected to the air outlet 14 and the other end connected to an air outlet 62.

[0040] The suction fan 8 is located at the air outlet 14, which draws air from the bottom of the baking oven 1 into the dehumidification duct 6, causing the air inside the baking oven 1 to circulate up and down.

[0041] Furthermore, the multi-layer conveyor belt 2 consists of five layers arranged in a Z-shape, meaning that the tail end of the upper layer conveyor belt is located above the head end of the lower layer conveyor belt, so as to smoothly transport the shrimp to the lower layer conveyor belt. The operation modes of adjacent two layers of conveyor belts are opposite, which can promote the back-and-forth circulation of air.

[0042] The air inside the baking oven 1 can circulate both vertically and horizontally, thus establishing a stable three-dimensional air circulation system, which makes the shrimp more evenly heated and effectively improves the pass rate of the finished product.

[0043] The baking oven 1 is 30 meters long and consists of 6 connected sections. Each section has an air inlet 13 at the top and an air outlet 14 at the bottom. Six radiators 4 are arranged below each air inlet 13, and each air outlet 14 is connected to a dehumidification duct 6 and equipped with a suction fan 8. This segmented design provides sufficient length to extend the heating time of the shrimp, allowing the baking temperature to be maintained between 110-125 degrees Celsius, thus ensuring shrimp quality. It also greatly facilitates the installation and maintenance of the baking oven.

[0044] Furthermore, such as Figure 2 As shown, this utility model also includes a preheating air duct 91 and a preheating chamber 92. The preheating air duct 91 is located inside the preheating chamber 92 and connects to the external air and the air inlet 13. The preheating chamber 92 is connected to the exhaust air duct 6. The humid air in the exhaust air duct 6 heats the wall of the preheating air duct 91, preheating the air inside the preheating air duct 91. The preheating air duct exchanges heat between the humid air in the exhaust air duct and the air newly introduced into the baking oven 1, achieving intake preheating, which greatly improves the heating efficiency of the radiator 4, greatly reduces energy consumption, and also facilitates the condensation of water droplets in the humid air in the exhaust air duct 6. These droplets are collected by the water collector 93 at the bottom of the exhaust air duct 6 and finally discharged from the hull through the exhaust port after cooling and dehumidification.

[0045] This utility model also includes a main control cabinet, which has the function of setting baking temperature and baking time. The baking temperature and baking time can be precisely controlled through the main control cabinet, the drying uniformity is improved, and the product qualification rate is greatly improved.

[0046] The working principle and process of this utility model are as follows:

[0047] 1. The shrimp processing vessel sails to the shrimp fishing area, and the production line can be started after the fishing begins;

[0048] 2. Fresh shrimp are immediately sent to shrimp processing ships after being caught. After being washed in seawater, they are fed into a cooking device by a material conveyor belt and then sent to a freshwater washing device for a second washing. Finally, they are sent to the drying equipment by a material conveyor belt for pre-drying.

[0049] 3. After pre-drying, the raw materials are sent to the drying oven through the raw material inlet 11 for further drying: the steam generator 3 generates high-temperature steam and sends it to the radiator 4 and steam pipe 5. The blower 7 blows the heat radiated outward from the radiator 4 and steam pipe 5 downward to each layer of conveyor belts to heat and dry the shrimp. The suction fan 7 creates a negative pressure at the bottom of the drying oven 1 to exhaust the hot and humid air, forming a top-down hot air circulation.

[0050] While specific embodiments of the present invention have been described above, those skilled in the art should understand that the specific embodiments described are merely illustrative and not intended to limit the scope of the present invention. Equivalent modifications and variations made by those skilled in the art in accordance with the spirit of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A shrimp body drying device of a small-sized shrimp processing vessel, characterized by: Includes baking oven, multi-layer conveyor belt, steam generator, radiator, steam pipe, dehumidification duct, blower and suction fan; The baking oven has a raw material inlet at the feeding end and a finished product outlet at the discharging end, and also has an air inlet at the top and an air outlet at the bottom. The radiator is connected to a steam generator. The radiator is located inside the baking oven and below the air inlet. The radiator has a hollow steam channel, which is connected to the steam generator. The multi-layer conveyor belts are arranged end to end inside the baking oven and located below the heat sink. The uppermost conveyor belt extends into the raw material inlet, and the bottommost conveyor belt extends out from the finished product outlet. The steam pipe is located between any two adjacent conveyor belt layers and is connected to the steam generator; The blower is located at the air inlet and blows the heat radiated outward from the radiator and steam channel from top to bottom onto the multi-layer conveyor belt. The dehumidification duct is located outside the baking oven, with one end connected to the air outlet and the other end connected to an exhaust vent. The suction fan is located at the air outlet and draws air from the bottom of the baking oven into the dehumidification duct.

2. A shrimp drying apparatus for a shrimp processing vessel as claimed in claim 1, wherein: The multi-layer conveyor belt consists of five layers arranged in a Z-shape.

3. A shrimp drying device for a shrimp processing vessel as claimed in claim 1, characterized in that: The baking oven is 30 meters long and is composed of 6 sections connected together. Each section has an air inlet at the top and an air outlet at the bottom. There are 6 radiators, which are arranged below each air inlet. Each air outlet is connected to the dehumidification duct and each air outlet is equipped with a suction fan.

4. A shrimp drying apparatus for a small shrimp processing vessel as claimed in claim 1, wherein: It also includes a main control cabinet, which has the function of setting baking temperature and baking time.

5. A shrimp drying apparatus for a small shrimp processing vessel as claimed in claim 1, wherein: It also includes a preheating air duct and a preheating chamber. The preheating air duct is located inside the preheating chamber and is connected to the external air and the air inlet. The preheating chamber is connected to the dehumidification air duct. The humid air in the dehumidification air duct heats the pipe wall of the preheating air duct, thereby preheating the air inside the preheating air duct.

6. The shrimp drying device for a shrimp processing vessel according to claim 5, characterized in that: It also includes a water collector located at the bottom of the exhaust duct.

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