A potato chip deoiling device based on oil droplet curling-peeling effect

Abstract

The application discloses a potato chip oil removal device based on oil droplet curling-peeling effect, which comprises a conveying belt, a hot air curling module and a cold air peeling module, and is used for blowing the curled oil droplets away from the surface of potato chips as a whole; a vacuum suction system comprises a negative pressure curling suction cavity which is correspondingly arranged below the hot air curling module and the cold air peeling module, the top of the negative pressure curling suction cavity is provided with a flow guide structure, and the flow guide structure is used for guiding the curled oil droplets peeled off to enter the cavity; and an oil droplet separator is in communication with the negative pressure curling suction cavity; the negative pressure curling suction cavity generates an air flow downward from the conveying belt, and the separated oil droplets are sucked to the oil droplet separator. The potato chip oil removal device based on the oil droplet curling-peeling effect can effectively solve the problems of incomplete peeling of oil droplets and high risk of secondary pollution in the prior art through the synergistic effect of hot air curling, cold air peeling and vacuum suction. The device can not only significantly improve the oil removal efficiency of potato chips, but also can avoid the re-attachment or formation of aerosols of oil droplets, and ensure the clean production environment.

Description

Technical Field

[0001] This utility model particularly relates to a French fry degreasing device based on the oil droplet curling-peeling effect. Background Technology

[0002] In the field of fried food processing, products such as French fries have a large amount of oil adhering to their surface after frying, which not only affects the taste but also reduces the health benefits of the product. Currently, common degreasing technologies mainly include centrifugal degreasing, static draining, and hot / cold air purging. However, these technologies all have certain drawbacks. Although centrifugal degreasing is highly efficient, it can easily damage the structure of the French fries and has high energy consumption; static draining relies on gravity to drip naturally, resulting in low degreasing efficiency (requiring 10-15 minutes) and a high residual oil content (>15%); while hot / cold air purging can reduce the viscosity of the oil and blow away oil droplets, simple blowing is difficult to completely remove adhering oil droplets and can easily cause oil mist diffusion, polluting the environment. These existing technologies have core problems such as incomplete oil droplet removal (especially oil droplets on the surface of French fries are difficult to completely detach due to their high viscosity of about 1200 cP) and the risk of secondary pollution (the removed oil droplets may re-adhere or form aerosols). Utility Model Content

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a French fry degreasing device based on the oil droplet curling-peeling effect.

[0004] To solve the aforementioned technical problems, this utility model adopts the following technical solution:

[0005] A French fry degreasing device based on the oil droplet curling-peeling effect, comprising:

[0006] The conveyor belt has micropores evenly distributed on its surface, and the maximum diameter of the micropores is smaller than the minimum cross-sectional dimension of the French fries.

[0007] The hot air curling module is inclined above the conveyor belt and is used to generate an oblique shearing airflow to cause the oil droplets on the surface of the French fries to curl and deform.

[0008] The cold air stripping module is located downstream of the hot air curling module along the conveyor belt direction, and its air outlet direction is perpendicular to the conveyor belt. It is used to blow the curled oil droplets off the surface of the French fries as a whole.

[0009] Vacuum suction system, including:

[0010] The negative pressure suction chamber is located below the hot air curling module and the cold air stripping module. Its top is equipped with a guide structure to guide the stripped curled oil droplets into the chamber.

[0011] The oil droplet separator is connected to the negative pressure suction chamber; the negative pressure suction chamber generates an airflow downward from the conveyor belt, which draws the detached oil droplets into the oil droplet separator.

[0012] Preferably, the hot air curling module includes a hot air generator and an airflow accelerating nozzle, wherein the longitudinal section of the airflow accelerating nozzle is a Venturi tube structure.

[0013] Preferably, it also includes an air guide hood, which covers the working section of the conveyor belt and has downwardly extending side plates on both sides. The air outlets of the hot air curling module and the cold air stripping module extend into the internal space of the air guide hood. The side plates and the air guide hood together form an airflow guiding channel to guide the airflow to the surface of the fries.

[0014] Preferably, the surface of the flow guiding structure is provided with an oleophobic coating.

[0015] Preferably, the flow guiding structure includes:

[0016] Hollow cavity, with a refrigerant circulation channel inside;

[0017] The flow-guiding surface is provided with a regularly arranged array of oleophobic bumps;

[0018] The inlet and outlet of the refrigerant circulation channel are respectively connected to an external refrigeration system.

[0019] Preferably, it also includes a high-voltage electrode, which is located downstream of the air outlet of the hot air curling module.

[0020] The beneficial effects of this utility model are:

[0021] This invention provides a French fry degreasing device based on the oil droplet curling-peeling effect. Through the synergistic effect of hot air curling, cold air peeling, and vacuum suction, it effectively solves the problems of incomplete oil droplet removal and high risk of secondary contamination in existing technologies. This device not only significantly improves the degreasing efficiency of French fries but also prevents oil droplets from re-adhering or forming aerosols, ensuring a clean production environment. Attached Figure Description

[0022] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which:

[0023] Figure 1 A schematic diagram of the use of a French fry degreasing device based on the oil droplet curling-peeling effect. Figure 1 ;

[0024] Figure 2 A schematic diagram of the use of a French fry degreasing device based on the oil droplet curling-peeling effect. Figure 2 ;

[0025] Figure 3 For the purposes of this application Figure 2 A magnified view of a portion of the image. Detailed Implementation

[0026] The embodiments of this utility model are described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout.

[0027] The orientation shown in the accompanying drawings should not be construed as limiting the specific protection scope of this utility model, but is only for reference and understanding of preferred embodiments. The product components shown in the drawings can be changed in position, increased in number, or simplified in structure.

[0028] The “connection” described in the specification and the “connection” relationship between the components shown in the accompanying drawings can be understood as a fixed connection, a detachable connection, or a connection that forms an integral unit; it can be a direct connection or a connection through an intermediate medium. Those skilled in the art can understand the connection relationship according to the specific circumstances and can derive different implementation methods such as screwing, riveting, soldering, snap-fitting, or embedding to suitably replace the connection.

[0029] The directional terms such as up, down, left, right, top, and bottom mentioned in the instruction manual and the directions shown in the attached drawings indicate that the components can directly contact each other or contact each other through other features; for example, "up" can mean directly above or diagonally above, or it simply means above other objects; other directions can be understood by analogy.

[0030] The materials used to manufacture solid-shaped parts as shown in the specification and drawings may be metallic, non-metallic, or other synthetic materials. The machining processes used for solid-shaped parts may include stamping, forging, casting, wire cutting, laser cutting, injection molding, CNC milling, 3D printing, machining, etc. Those skilled in the art may adapt or combine the above materials and manufacturing processes according to different processing conditions, costs, and precision requirements.

[0031] A French fry degreasing device based on the oil droplet curling-peeling effect, referring to Figures 1-3 ,include:

[0032] The conveyor belt 1 has micropores 11 evenly distributed on its surface. The maximum diameter of the micropores 11 is smaller than the minimum cross-sectional dimension of the French fries.

[0033] The hot air curling module 21 is inclinedly positioned above the conveyor belt 1 to generate an oblique shearing airflow that causes the oil droplets on the surface of the French fries to curl and deform.

[0034] The cold air stripping module 22 is located downstream of the hot air curling module 21 along the conveying direction of the conveyor belt 1, and its air outlet direction is perpendicular to the conveyor belt. It is used to blow the curled oil droplets off the surface of the French fries as a whole.

[0035] Vacuum suction system 3 includes:

[0036] The negative pressure suction chamber 31 is located below the hot air curling module 21 and the cold air stripping module 22. Its top is provided with a guide structure to guide the stripped curled oil droplets into the chamber.

[0037] The oil droplet separator 32 is connected to the negative pressure suction chamber 31; the negative pressure suction chamber 31 generates an airflow downward from the conveyor belt 1, which draws the detached oil droplets to the oil droplet separator 32.

[0038] Furthermore, the hot air curling module 21 includes a hot air generator 211 and an airflow acceleration nozzle 212, wherein the longitudinal section of the airflow acceleration nozzle 212 is a Venturi tube structure.

[0039] Furthermore, it also includes an air guide hood 4, which covers the working section of the conveyor belt 1 and has downwardly extending side plates 41 on both sides. The air outlets of the hot air curling module 21 and the cold air stripping module 22 extend into the internal space of the air guide hood 4. The side plates 41 and the air guide hood 4 together form an airflow guiding channel to guide the airflow to the surface of the fries.

[0040] Furthermore, the surface of the flow guiding structure is provided with an oleophobic coating.

[0041] Furthermore, the flow guiding structure includes:

[0042] The hollow cavity has a refrigerant circulation channel 311a inside.

[0043] The flow guiding surface 311c is provided with a regularly arranged array of oleophobic bumps 311d;

[0044] The inlet and outlet of the refrigerant circulation channel 311a are respectively connected to an external refrigeration system.

[0045] Furthermore, it also includes a high-voltage electrode, which is located downstream of the air outlet of the hot air curling module 21.

[0046] Example 1

[0047] A French fry degreasing device based on the oil droplet curling-peeling effect mainly comprises a conveyor belt 1, a hot air curling module 21, a cold air peeling module 22, and a vacuum suction system 3.

[0048] The conveyor belt 1 is made of food-grade high-temperature resistant material, and micropores 11 are evenly arranged on its surface. The conveyor belt 1 is used to carry and transport French fries.

[0049] The hot air curling module 21 is installed at an angle directly above the conveyor belt 1, with its air outlet forming a 40° angle with the plane of the conveyor belt 1. The module is equipped with a hot air generator 211, which uses electric heating to stably control the hot air temperature at 60-80°C. The connected airflow acceleration nozzle 212 is designed as a venturi tube structure, which increases the airflow velocity. The high-speed airflow generates stronger shear force, causing the oil droplets to curl at the edges.

[0050] The cold air peeling module 22 is positioned downstream of the hot air curling module 21 along the conveyor belt 1, with its outlet direction perpendicular to the conveyor belt 1, ensuring sufficient force to peel the curled oil droplets from the surface of the French fries. The outlet temperature of the cold air peeling module 22 is 15-25℃.

[0051] The negative pressure suction chamber 31 in the vacuum suction system 3 is positioned directly below the hot air curling module 21 and the cold air stripping module 22. A flow guide structure, an arc-shaped guide plate coated with a Teflon oleophobic coating, is installed on top of the negative pressure suction chamber 31. The oil droplet separator 32 connected to the negative pressure suction chamber 31 is a cyclone separator, which effectively separates and collects oil droplets.

[0052] In actual operation, freshly fried French fries are placed on a conveyor belt. As the conveyor belt moves, the hot air curling module 21 starts working, generating an oblique shearing airflow that acts on the oil droplets on the surface of the French fries (the viscosity of the oil droplets on the surface of the French fries decreases at high temperatures, but they still need to overcome surface tension and adhesion. The oblique airflow forms a velocity gradient on the surface of the oil droplets, generating shear stress and causing the edges of the oil droplets to curl; moreover, the oblique airflow applies an asymmetric force to the oil droplets, causing one side to be stretched and the other side to be compressed, forming a curling deformation). Therefore, under the impact of the airflow, the oil droplets undergo curling deformation. Immediately afterwards, the cold air peeling module 22 starts, and the vertically blown airflow blows these curled oil droplets off the surface of the French fries as a whole. At the same time, the vacuum suction system is also in operation. The negative pressure suction chamber 31 generates an airflow downward from the conveyor belt. The airflow smoothly sucks up the detached oil droplets, causing them to fall from the micropores to the oil droplet separator 32 for collection and processing. French fries treated with this device have significantly reduced surface oil droplet residue. Tests show that compared to traditional degreasing methods, the surface of the fries remains undamaged, and the taste and quality are significantly improved.

[0053] Example 2

[0054] Based on Example 1, this example adds an air guide shroud 4. The air guide shroud 4 is made of aluminum alloy and is designed to cover the conveyor belt 1. Its main function is to optimize the distribution and direction of airflow, allowing it to be more precisely directed towards the fries on the conveyor belt. Guided by the air guide shroud 4, the airflow generated by the hot air curling module 21 and the cold air stripping module 22 is confined to the area where the fries are located, preventing disordered airflow diffusion and energy loss. This results in a more significant oil droplet stripping effect and a superior oil removal effect.

[0055] Example 3

[0056] Based on the design of Embodiment 2, this embodiment optimizes and improves the flow guiding structure. The flow guiding structure is designed as a hollow cavity, with a refrigerant circulation channel 311a inside. Refrigerant R134a is placed inside the refrigerant circulation channel 311a, and the refrigerant flows continuously within the channel through a circulation system. An oleophobic bump array 311d is formed on the inner surface of the flow guiding structure. These bumps are conical in shape and spaced 100 nm apart. When oil droplets are drawn into the hollow cavity of the flow guiding structure by the vacuum suction system, the refrigerant instantly solidifies the oil droplets, effectively preventing secondary vaporization. The oleophobic bump array 311d reduces the adhesion between the oil droplets and the flow guiding structure, allowing the oil droplets to slide off automatically, maintaining the unobstructed flow of the flow guiding structure without manual intervention. Compared with traditional flow guides, this design achieves 48 hours of continuous operation without blockage, greatly improving production efficiency, reducing manual maintenance costs and downtime, and is more suitable for large-scale continuous food processing environments.

[0057] Example 4

[0058] Based on Example 3, this example adds a high-voltage electrode. The high-voltage electrode is positioned 20cm downstream of the air outlet of the hot air curling module 21 and generates a pulsed electric field of 6kV / cm. When oil droplets pass through the electric field region with the airflow, the charges on the surface of the oil droplets rearrange under the influence of the electric field. This redistribution of charges makes the oil droplets more easily detached from the surface of the French fries by the airflow. Compared to the case without the high-voltage electrode, the peeling energy consumption is reduced by 35%, thus reducing energy consumption while achieving the same degreasing effect.

[0059] This invention provides a French fry degreasing device based on the oil droplet curling-peeling effect. Through the synergistic effect of hot air curling, cold air peeling, and vacuum suction, it effectively solves the problems of incomplete oil droplet removal and high risk of secondary contamination in existing technologies. This device not only significantly improves the degreasing efficiency of French fries but also prevents oil droplets from re-adhering or forming aerosols, ensuring a clean production environment.

[0060] Although the present invention has been described in detail with reference to the above embodiments, it will be apparent to those skilled in the art that various changes or modifications can be made to the present invention without departing from the principles and spirit of the present invention as defined by the claims. Therefore, the detailed description of the embodiments in this disclosure is for explanation only and not for limiting the present invention, but rather the scope of protection is defined by the content of the claims.

Claims

1. A French fry degreasing device based on the oil droplet curling-peeling effect, characterized in that, include: The conveyor belt (1) has micropores (11) evenly distributed on its surface. The maximum diameter of the micropores (11) is smaller than the minimum cross-sectional dimension of the French fries. The hot air curling module (21) is inclined above the conveyor belt (1) and is used to generate oblique shear airflow to cause the oil droplets on the surface of the French fries to curl and deform. The cold air stripping module (22) is located downstream of the hot air curling module (21) along the conveying direction of the conveyor belt (1), and its air outlet direction is perpendicular to the conveyor belt. It is used to blow the curled oil droplets off the surface of the French fries as a whole. Vacuum suction system (3), comprising: The negative pressure suction chamber (31) is located below the hot air curling module (21) and the cold air stripping module (22), and its top is provided with a guide structure to guide the stripped curled oil droplets into the chamber. The oil droplet separator (32) is connected to the negative pressure suction chamber (31); the negative pressure suction chamber (31) generates an airflow downward from the conveyor belt (1) to draw the detached oil droplets to the oil droplet separator (32).

2. The French fry degreasing device based on the oil droplet curling-peeling effect according to claim 1, characterized in that, The hot air curling module (21) includes a hot air generator (211) and an airflow acceleration nozzle (212), the longitudinal section of which is a Venturi tube structure.

3. The French fry degreasing device based on the oil droplet curling-peeling effect according to claim 1, characterized in that, It also includes an air guide hood (4), which covers the working section of the conveyor belt (1) and has downwardly extending side plates (41) on both sides. The air outlets of the hot air curling module (21) and the cold air stripping module (22) extend into the internal space of the air guide hood (4). The side plates (41) and the air guide hood (4) together form an airflow guiding channel to guide the airflow to the surface of the fries.

4. The French fry degreasing device based on the oil droplet curling-peeling effect according to claim 1, characterized in that, The surface of the flow guiding structure is provided with an oleophobic coating.

5. The French fry degreasing device based on the oil droplet curling-peeling effect according to claim 1, characterized in that, The flow guiding structure includes: Hollow cavity, with a refrigerant circulation channel (311a) inside; The flow guiding surface (311c) is provided with a regularly arranged array of oleophobic bumps (311d); The inlet and outlet of the refrigerant circulation channel (311a) are respectively connected to an external refrigeration system.

6. The French fry degreasing device based on the oil droplet curling-peeling effect according to claim 1, characterized in that, It also includes a high-voltage electrode, which is located downstream of the air outlet of the hot air curling module (21).

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