一种果脯高低温循环烘烤设备
By controlling the temperature and humidity of the high and low temperature circulating baking equipment for dried fruit, the problems of dry outside and wet inside and browning in the traditional dried fruit drying process have been solved, achieving uniform drying and quality improvement of dried fruit.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- YUANMOU JINSHA GREEN FOOD
- Filing Date
- 2025-06-19
- Publication Date
- 2026-07-17
AI Technical Summary
In traditional fruit drying processes, the fruit material is directly placed into a high-temperature zone, resulting in a dry exterior and a wet interior, which affects the taste and quality and increases the probability of phenolic oxidation, leading to browning.
A high-low temperature cycle baking device for dried fruit is designed. Through the coordinated action of a temperature control unit, a humidity management module, and an air circulation system, the dried fruit can be dynamically switched between different temperature ranges, promoting uniform evaporation of moisture, reducing high-temperature exposure time, and lowering the probability of browning.
It achieves uniform drainage of moisture inside the dried fruit, reduces the probability of phenolic oxidation, improves the taste and quality of the dried fruit, simplifies the operation process, and is suitable for large-scale industrial production.
Smart Images
Figure CN224504597U_ABST
Abstract
Claims
1. A high-low temperature cycle baking apparatus for dried fruits, characterized by: The aforementioned high and low temperature circulating baking equipment for dried fruit includes a drying chamber (1), a temperature control unit, an air circulation system, a humidity management module, and a controller (17). The drying chamber (1) is a rectangular closed structure with multiple independent baking chambers (2) arranged longitudinally inside. A tray support frame (3) is fixedly installed inside the baking chamber (2), and a grid-shaped support plate (4) for placing the dried fruit material to be processed is provided on the top of the tray support frame (3). The temperature control unit includes a heating component (5) and a cooling component (6), which are respectively embedded in the middle of the left and right side walls of the baking chamber (2). The air circulation system includes a through-flow baking system. The main air duct (8) at the top of the chamber (2) is equipped with an axial flow fan (9), and the axial flow fan (9) is connected to an annular diversion cavity (10) below it. Multiple diversion holes (11) are evenly opened at the bottom of the annular diversion cavity (10). The humidity management module includes a humidity sensor (12) and a water vapor discharge pipe (13) installed on the inner wall of the baking chamber (2). The water vapor discharge pipe (13) passes through the baking chamber (2) and is connected to an external solenoid valve (14). The controller (17) is installed on the side wall of the drying box (1). The heating component (5), cooling component (6), axial flow fan (9), and solenoid valve (14) are electrically connected to the controller.
2. The high-low temperature cycle baking apparatus for dried fruits according to claim 1, characterized by: The heating component (5) is equipped with a spiral heating wire inside, which is connected to an external power source through a wire. The cooling component (6) is equipped with a semiconductor refrigeration chip inside, with the cold end of the refrigeration chip facing the inside of the baking chamber (2).
3. The high-low temperature cycle baking apparatus for dried fruits according to claim 2, characterized by: The annular flow divider (10) is provided with spiral guide vanes. The guide vanes are fixed to the inner wall of the annular flow divider (10) by welding to guide the airflow along a specific trajectory. The axial flow fan (9) is fixed to the inner wall of the main air duct (8) by bolts. The flow divider holes (11) all face the central area of the baking chamber (2).
4. The candying high-low temperature cycle baking apparatus as claimed in claim 1 or 2, characterized by: The water vapor discharge pipe (13) has a built-in filter screen with a hydrophobic coating on its surface, and the solenoid valve (14) is fixed to the end of the water vapor discharge pipe (13) by threads.
5. The high-low temperature cycle baking apparatus for dried fruits as claimed in claim 4, wherein: Each of the baking chamber (2) has a set of reflective plates (15) on the upper side wall of the interior, and the surface of the reflective plates (15) is coated with a high reflectivity material.
6. The high-low temperature cycle baking apparatus for dried fruits as claimed in claim 5, wherein: The baking chamber (2) has a movable door (16) on its front wall. A transparent observation window is provided on the movable door (16). The inner wall of the transparent observation window is provided with a high-temperature resistant protective layer. The surface of the protective layer is coated with an anti-ultraviolet coating. The inner wall of the transparent observation window is also provided with an anti-fog coating.