A cocoa bean drying device that reduces flavor loss

Abstract

This utility model discloses a cocoa bean drying device to reduce flavor loss, including a drying chamber with a door, a handle, and an observation window. A heating module, electrically connected to an external power source, is located inside the drying chamber. The heating module includes a heating element and a blower, with the blower located to one side of the heating element. The blower's output end has an air outlet that penetrates the inner wall of the drying chamber. A first placement slot is provided inside the drying chamber, with a placement plate slidably connected to it. A spray device with a water valve connected to an external high-pressure water source is located above the placement plate. The air outlet is located below the placement plate. This utility model solves the problem of excessive flavor loss in cocoa beans during the drying process in existing technologies.

Description

Technical Field

[0001] This utility model relates to the field of cocoa bean processing technology, and in particular to a cocoa bean drying device that reduces flavor loss. Background Technology

[0002] Cocoa is one of the world's three major beverage plants. Its fruit, the cocoa bean, is rich in nutrients, containing various proteins, fats, starches, vitamin B, and a small amount of theobromine. It has stimulating, nourishing, and cognitive-enhancing effects, regulates heart function, dilates renal blood vessels, and has a diuretic effect. It is also the main raw material for making chocolate and can be used to make beverages, pastries, and ice cream. The application of cocoa beans requires multiple processes such as fermentation, drying, and roasting to bring out their inherent flavor. In the cocoa bean drying process, the beans are dehydrated to facilitate storage and transportation. Current technologies mostly involve natural sun-drying or using hot air pipes for drying. During this process, the evaporated moisture carries away the original flavor of the cocoa beans, resulting in a reduction in flavor, which is then diminished during further processing such as roasting.

[0003] To address the aforementioned issues, existing technologies reduce the loss of cocoa bean flavor by controlling the drying temperature. However, the components and moisture content of cocoa beans vary during fermentation, making it difficult to control the drying temperature and thus relatively challenging to solve the problem of cocoa bean flavor loss. Utility Model Content

[0004] The purpose of this invention is to solve the problem of excessive flavor loss in cocoa beans during the drying process in the prior art.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A cocoa bean drying device for reducing flavor loss includes a drying chamber with a door, a handle, and an observation window. A heating module is installed inside the drying chamber and electrically connected to an external power source. The heating module includes a heating element and a blower. The blower is located to one side of the heating element and has an air outlet at its output end, which penetrates the inner wall of the drying chamber. A first placement slot is provided inside the drying chamber, and a placement plate is mounted on the first placement slot. The placement plate is slidably connected to the first placement slot. A spray device is located above the placement plate, and the spray device has a water valve connected to an external high-pressure water source. The air outlet is located below the placement plate.

[0007] Preferably, the spraying device includes a support frame located inside the drying chamber. The support frame is provided with a plurality of nozzles, and a water pipe is provided on the water inlet end of each nozzle. The water pipe is located on the support frame, and the water inlet end of the water pipe is connected to the water outlet end of the water valve.

[0008] Preferably, the bracket is H-shaped or H-shaped.

[0009] Preferably, the drying oven is provided with a second placement slot, which is slidably connected to the support, and a pin structure is provided between the support and the second placement slot.

[0010] Preferably, the heating module includes a sensing module, which includes a temperature sensor and a humidity sensor. The temperature sensor is located on the inner wall of the drying chamber, and the humidity sensor is located on the inner wall of the drying chamber. The heating module includes a PLC, which is electrically connected to the temperature sensor and the humidity sensor, the water valve, the heating element, and the blower.

[0011] Preferably, the placement plate is provided with a sieve plate, the sieve plate is provided with a plurality of air holes, and ventilation holes are provided on both sides of the sieve plate, the ventilation holes being located on the placement plate.

[0012] The beneficial effects proposed by this utility model are as follows:

[0013] The operator first places the cocoa beans on the placement plate, then connects them to the first placement slot and installs them inside the drying chamber. The chamber door is then closed to seal the drying chamber. Next, the heating module is powered on, causing the heating element and the blower to operate. The heat generated by the heating element combines with the air generated by the blower to form hot air, which is then output to the drying area through the air outlet. Since the air outlet is located below the placement plate, the hot air flows from bottom to top. As the hot air passes through the placement plate, it carries away moisture from the cocoa beans, causing it to evaporate upwards, thus improving drying efficiency. Simultaneously, the spraying device sprays liquid onto the cocoa beans during the drying process, spraying liquid towards the placement plate to increase the humidity inside the drying chamber. During this process, the moisture combines with the hot air to form steam, putting the drying chamber in a steaming state. Since steam is relatively heavy, it gradually accumulates inside the drying chamber and moves downwards, gradually contacting the cocoa beans. Subsequently, the high temperature of the steam and the cocoa bean flavor attached to the water vapor smoke the cocoa beans, achieving the smoking of the cocoa beans and replenishing their flavor. At the same time, steam condensation can also alleviate excessive moisture loss during drying, retaining as much cocoa bean flavor-containing water vapor as possible inside the drying chamber, thereby reducing the degree of flavor loss from the cocoa beans. Attached Figure Description

[0014] Figure 1 This is a perspective view of a cocoa bean drying device for reducing flavor loss according to the present invention.

[0015] Figure 2 This is a side sectional view of a cocoa bean drying device for reducing flavor loss according to the present invention.

[0016] Figure 3 This is a front view of a cocoa bean drying device for reducing flavor loss according to the present invention.

[0017] Figure 4 A perspective view of the spray device of a cocoa bean drying apparatus for reducing flavor loss proposed in this utility model;

[0018] Figure 5 This is a perspective view of the placement plate of a cocoa bean drying device for reducing flavor loss according to the present invention.

[0019] In the diagram: 1. Drying oven; 2. Door; 3. Handle; 4. Observation window; 5. Heating element; 6. Hair dryer; 7. Air outlet; 8. First placement slot; 9. Placement plate; 10. Water valve; 11. Bracket; 12. Second placement slot; 13. Nozzle; 14. Water pipe; 15. Temperature sensor; 16. PLC; 17. Sieve plate; 18. Vent hole; 19. Air vent; 20. Fixing pin; 21. Through hole; 22. Humidity sensor. Detailed Implementation

[0020] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments.

[0021] Reference Figures 1 to 5A cocoa bean drying device for reducing flavor loss includes a drying chamber 1, a door 2 with a handle 3 and an observation window 4. A heating module is installed inside the drying chamber 1 and electrically connected to an external power source. The heating module includes a heating element 5 and a blower 6. The blower 6 is located to one side of the heating element 5, and its output end has an air outlet 7 that penetrates the inner wall of the drying chamber 1. A first placement slot 8 is provided inside the drying chamber 1, and a placement plate 9 is provided on the first placement slot 8. The placement plate 9 is slidably connected to the first placement slot 8. A spray device is provided above the placement plate 9, and a water valve 10 is provided on the spray device. The water valve 10 is connected to an external high-pressure water source. The air outlet 7 is located below the placement plate 9. Specifically, the operator first places the cocoa beans on the placement plate 9, then connects them to the first placement slot 8 and installs them inside the drying chamber 1. Next, the chamber door 2 is closed, placing the drying chamber 1 in a sealed state. Then, the heating module is powered on, causing the heating tube 5 and the blower 6 to operate. At this time, the heat generated by the heating tube 5 combines with the air generated by the blower 6 to form hot air. The hot air is output to the drying work area through the air outlet 7. Since the air outlet 7 is located below the placement plate 9, the hot air flows from bottom to top. When the hot air passes through the placement plate 9, it carries away the moisture in the cocoa beans, causing it to evaporate upwards, thus improving drying efficiency. Simultaneously, the spraying device sprays liquid onto the cocoa beans during the drying process, spraying liquid towards the placement plate 9 to increase the humidity inside the drying chamber 1. During this process, the moisture combines with the hot air to form steam, putting the drying chamber 1 in a steaming state. Since the steam is relatively heavy, it gradually accumulates inside the drying chamber 1 and moves downwards, gradually contacting the cocoa beans. Subsequently, the high temperature of the steam and the cocoa bean flavor attached to the water vapor smoke the cocoa beans, achieving the smoking of the cocoa beans and replenishing their flavor. At the same time, the steam condensation can also alleviate excessive moisture loss during drying, retaining as much of the cocoa bean flavor-containing water vapor as possible inside the drying chamber 1, thereby reducing the degree of flavor loss from the cocoa beans.

[0022] Specifically, the spraying device includes a support 11 located inside the drying chamber 1. The support 11 has several nozzles 13, and each nozzle 13 has a water pipe 14 connected to its inlet end. The water pipe 14 is located on the support 11, and its inlet end is connected to the outlet end of a water valve 10. During spraying, the water valve 10 controls the water flow. When activated, the water valve 10 opens, allowing water to be output to the nozzles 13 through the water pipe 14. The nozzles 13 are all located on the support 11, which helps to improve the spray coverage and reduce dead zones during spraying, thus preventing uneven drying of the cocoa beans.

[0023] Specifically, the support 11 is H-shaped or H-shaped. When the support 11 is H-shaped or H-shaped, it facilitates the installation of the nozzle 13, ensuring it covers the placement plate 9 as completely as possible and reducing blind spots during the cocoa bean spraying process. Simultaneously, the H-shaped or H-shaped support 11 increases the perforated area, improving the efficiency of hot air flow and enhancing the drying effect.

[0024] Specifically, the drying chamber 1 is provided with a second placement slot 12, which is slidably connected to the bracket 11. A pin structure is provided between the bracket 11 and the second placement slot 12. The slidable connection between the bracket 11 and the second placement slot 12 facilitates the operator's maintenance and disassembly of the nozzle 13 and related components. The pin structure includes a through hole 21 and a fixing pin 20. The through hole 21 passes through the bracket 11 and the second placement slot 12. When fixed, the fixing pin 20 passes through the through hole 21 to fix the bracket 11 and the second placement slot 12, realizing quick disassembly and assembly of the spray device. It should be further noted that before the bracket 11 is removed from the second placement slot 12, the water pipe 14 must first be disconnected from the water valve 10, separating the water inlet end of the water pipe 14 from the water outlet end of the water valve 10 to avoid tearing the water pipe 14 when removing the bracket 11.

[0025] Specifically, the heating module includes a sensing module comprising a temperature sensor 15 and a humidity sensor 22. The temperature sensor 15 and humidity sensor 22 are located on the inner wall of the drying chamber 1. The heating module also includes a PLC 16, which is electrically connected to the temperature sensor 15, the humidity sensor 22, the water valve 10, the heating element 5, and the blower 6. During the drying process, the heating element 5 and the blower 6 provide hot air for drying. Since the drying temperature needs to be monitored and controlled, the temperature sensor 15 is installed in the drying chamber 1 to monitor the drying temperature. The electrical signal generated by the PLC 16 is output, and the temperature is controlled by adjusting the heating level of the heating element 5. Similarly, the spray device is controlled to start and stop by the water valve 10, and this start / stop signal is provided by the humidity sensor 22. The above functions enable automatic control of temperature and humidity during the drying process, providing a precise control system for the steaming and smoking process of cocoa beans within the drying chamber 1. The working principles of the PLC 16 regarding sensor control and electrical signal transmission are common techniques used by those skilled in the art and will not be described in detail here. The PLC 16 is preferably a Siemens S7-200 Smart, the temperature sensor 15 is preferably a TEPSON NTC / PT100 / 1000 platinum resistance thermometer series, and the humidity sensor 22 is preferably an AHS01IB from Auson Electronics.

[0026] Specifically, the placement plate 9 is equipped with a sieve plate 17, which has several ventilation holes 18. Ventilation holes 19 are located on both sides of the sieve plate 17. The sieve plate 17 is used to hold cocoa beans, and the ventilation holes 18 allow hot air to pass upwards, improving the drying effect. The ventilation holes 19 allow steam to flow downwards. When the steam flows back to the bottom of the placement plate 9, it combines with the hot air and passes through the placement plate 9 again, smoking the cocoa beans. The ventilation holes 19 create airflow circulation within the drying chamber 1, improving the smoking effect and further reducing the loss of cocoa bean flavor.

[0027] The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. A cocoa bean drying apparatus that reduces flavor loss, comprising a drying cabinet, a cabinet door is arranged on the drying cabinet, a handle is arranged on the cabinet door, and an observation window is arranged on the cabinet door, characterized in that: The drying chamber is equipped with a heating module that is electrically connected to an external power source. The heating module includes a heating element and a blower. The blower is located on one side of the heating element and has an air outlet at its output end. The air outlet penetrates the inner wall of the drying chamber. The drying chamber is equipped with a first placement slot and a placement plate on the first placement slot. The placement plate is slidably connected to the first placement slot. A spray device is located above the placement plate and has a water valve on it. The water valve is connected to an external high-pressure water source. The air outlet is located below the placement plate.

2. A cocoa bean drying apparatus for reducing flavour loss as claimed in claim 1, wherein: The spraying device includes a support frame located inside the drying chamber. The support frame is equipped with a plurality of nozzles, and a water pipe is provided at the water inlet end of each nozzle. The water pipe is located on the support frame, and the water inlet end of the water pipe is connected to the water outlet end of the water valve.

3. A cocoa bean drying apparatus for reducing flavour loss as claimed in claim 2, wherein: The bracket is H-shaped or H-shaped.

4. A cocoa bean drying apparatus for reducing flavour loss as claimed in claim 2, wherein: The drying oven is provided with a second placement slot, which is slidably connected to the support, and a pin structure is provided between the support and the second placement slot.

5. A cocoa bean drying apparatus for reducing flavor loss as claimed in claim 1, wherein: The heating module is equipped with a sensing module, which includes a temperature sensor and a humidity sensor. The temperature sensor is located on the inner wall of the drying chamber, and the humidity sensor is located on the inner wall of the drying chamber. The heating module is equipped with a PLC, which is electrically connected to the temperature sensor and the humidity sensor, the water valve, the heating element, and the blower.

6. A cocoa bean drying apparatus for reducing flavor loss as claimed in claim 1, wherein: The placement plate is provided with a sieve plate, the sieve plate is provided with a number of ventilation holes, and ventilation holes are provided on both sides of the sieve plate. The ventilation holes are located on the placement plate.

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