A quick cooling device for egg yolk cake production

Abstract

The utility model discloses a quick cooling device for egg yolk crisp production, including linear type cooling tunnel, conveyer belt and control system, the cooling tunnel is in the sound wave pretreatment area, capillary condensation main cold area and balance sterilization area that are provided in proper order, the top of sound wave pretreatment area is equipped with ultrasonic transducer array, and the cooling efficiency is promoted through sound wave pretreatment, the bottom of capillary condensation main cold area is configured porous ceramic cooling plate, and its inside is embedded with 0.3 0.8mm micro -channel network, and the closed -loop cooling system is formed to the connection outside refrigerating unit, and the balance sterilization area is integrated ultraviolet germicidal lamp and inclined type condensate water collecting groove, the device innovativeness uses sound wave - capillary composite cooling technology, and the infrared thermal imager real -time monitoring is cooperated, can in 3 minutes with egg yolk crisp from 85 DEG C cooling to 25 DEG C, and the cooling efficiency is improved 40% compared with traditional mode, and realizes condensate water recovery and product sterilization function simultaneously, is applicable to the baking food industrialization production line.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment, and in particular to a rapid cooling device for the production of egg yolk pastries. Background Technology

[0002] Traditionally, egg yolk pastries use lard, but now butter is more commonly used, which eliminates the hassle of rendering lard and enhances the flavor, giving the egg yolk pastries a milky aroma. In the production process of salted egg yolk pastries, the baked pastries need to be cooled. The current pain points in the production of egg yolk pastries are low cooling efficiency, poor uniformity, mechanical damage to the pastry, and uncontrolled moisture migration. The existing patent number CN202322632146.5 proposes a dustproof cooling chamber for salted egg yolk pastry, but the cooling uniformity is poor and the wind speed is >5m / s, which causes the pastry to dehydrate and crack. Utility Model Content

[0003] The purpose of this utility model is to provide a rapid cooling device for the production of egg yolk pastries in order to solve the above-mentioned technical problems.

[0004] To achieve the above objectives, this utility model specifically adopts the following technical solution: This invention proposes a rapid cooling device for egg yolk pastry production, comprising a linear cooling tunnel, a conveyor belt running through the tunnel, and a control system; the cooling tunnel is divided into an acoustic pretreatment zone, a capillary condensation main cooling zone, and a balanced sterilization zone along the conveying direction; an ultrasonic transducer array is installed at the top of the tunnel in the acoustic pretreatment zone to emit sound waves downwards; a porous ceramic cooling plate is installed at the bottom of the tunnel in the capillary condensation main cooling zone; an ultraviolet germicidal lamp is installed at the top of the tunnel in the balanced sterilization zone, and an inclined condensate collection tank is installed at the bottom.

[0005] As a preferred embodiment of this utility model, the porous ceramic cooling plate is embedded with a microchannel network, the microchannel diameter being 0.3-0.8mm; the microchannel network is connected to an external refrigeration unit and a condenser recovery unit through a circulation pipeline to form a closed-loop coolant circulation system.

[0006] As a preferred technical solution of this utility model, an infrared thermal imager is installed on the tunnel sidewall at the junction of the acoustic pretreatment zone and the capillary condensation main cooling zone, and its field of view covers the full width of the conveyor belt.

[0007] As a preferred technical solution of this utility model, an ultraviolet germicidal lamp is installed at the top of the balanced sterilization zone, and an inclined condensate collection tank is provided at the bottom. The inclination angle of the collection tank is 5°-8° and it is connected to the drain pipe.

[0008] As a preferred technical solution of this utility model, the conveyor belt is a continuous straight hollow mesh belt that runs through the acoustic pretreatment zone, the capillary condensation main cooling zone, and the balanced sterilization zone; the porous ceramic cooling plate is located directly below the conveyor belt, and an adjustable air gap of 3-5mm is formed between the two.

[0009] The beneficial effects of this utility model are as follows: 1. Rapid cooling: the temperature can be reduced from 180℃ to 35℃ in 105 seconds, which is 14 times more efficient than traditional processes.

[0010] 2. Precise temperature control: infrared feedback dynamically adjusts sound waves and coolant, ensuring a temperature difference of ≤0.9℃ between the pastry and filling, thus solving the problem of "gold wrapping silver".

[0011] 3. Zero damage to the puff pastry, non-contact cooling (3-5mm air gap) combined with sonic pulse switching, crispness retention rate ≥98%. Attached Figure Description

[0012] Figure 1 This is a schematic diagram of the structure of this utility model; Figure 2 This is a structural cross-sectional view of the present invention; Figure 3 This is a logic diagram of the present invention.

[0013] Reference numerals: 1. Tunnel; 2. Conveyor belt; 3. Control system; 11. Acoustic pretreatment zone; 12. Capillary condensation main cooling zone; 13. Balanced sterilization zone; 111. Ultrasonic transducer; 121. Porous ceramic cooling plate; 122. Microchannel network; 123. Refrigeration unit; 124. Condensation recovery unit; 131. Ultraviolet germicidal lamp; 132. Collection tank. Detailed Implementation Example 1

[0014] Taking a production line with a daily output of 100,000 egg yolk pastries as an example: the conveyor belt transports the products at a speed of 0.8 m / min, and they enter the sound wave zone to be subjected to a 28 kHz pulse wave for 30 seconds; then they move to the condensation zone, where a -8℃ propylene glycol solution flows through the microchannel at a flow rate of 2 L / min·m², vaporizing and absorbing heat in the micropores of the pastry for 60 seconds; the distance between the cooling plate and the product is adjusted to 4 mm, and the flow rate of the cooling liquid is dynamically controlled by an infrared thermal imager ±20%; finally, the product is sterilized in the UV zone for 3 seconds and output, reaching 35℃ in 105 seconds throughout the process, with the moisture content of the pastry remaining stable at 7.2% ±0.3%.

[0015] like Figures 1 to 3As shown, this utility model proposes a rapid cooling device for egg yolk pastry production, comprising a linear cooling tunnel, a conveyor belt running through the tunnel, and a control system; the cooling tunnel is divided into an acoustic pretreatment zone, a capillary condensation main cooling zone, and a balanced sterilization zone along the conveying direction; an ultrasonic transducer array is provided at the top of the tunnel in the acoustic pretreatment zone to emit sound waves downwards; a porous ceramic cooling plate is provided at the bottom of the tunnel in the capillary condensation main cooling zone; an ultraviolet germicidal lamp is installed at the top of the tunnel in the balanced sterilization zone, and an inclined condensate collection tank is provided at the bottom.

[0016] The porous ceramic cooling plate has a microchannel network embedded inside, with a microchannel diameter of 0.3-0.8 mm. The microchannel network is connected to an external refrigeration unit and a condenser recovery unit through a circulation pipeline to form a closed-loop coolant circulation system.

[0017] In particular, at the junction of the acoustic pretreatment zone and the capillary condensation main cooling zone, an infrared thermal imager is installed on the tunnel sidewall, whose field of view covers the entire width of the conveyor belt.

[0018] The balanced sterilization zone is equipped with an ultraviolet germicidal lamp at the top and an inclined condensate collection tank at the bottom. The inclined angle of the collection tank is 5°-8° and it is connected to the drain pipe.

[0019] The conveyor belt is a continuous straight-line hollow mesh belt that runs through the acoustic pretreatment zone, the capillary condensation main cooling zone, and the balanced sterilization zone; the porous ceramic cooling plate is located directly below the conveyor belt, with an adjustable air gap of 3-5mm between them.

[0020] Working principle: This device achieves efficient cooling through a synergistic mechanism of acoustic wave-capillary condensation: The acoustic pretreatment zone emits 28kHz pulse waves, which expand the micropores of the puff pastry to 45%, increasing the heat conduction area. In the main cooling zone of capillary condensation, the -8℃ coolant rapidly vaporizes in the micropores (latent heat 2400kJ / kg), deeply absorbing the heat of the filling. Infrared thermal imagers monitor the temperature field in real time and dynamically switch 40kHz sound waves to drive moisture to gather in the filling, thus inhibiting the puff pastry from absorbing moisture. Steam recovers heat through a condenser to preheat new coolant, forming an energy-saving closed loop, and is finally sterilized and discharged through a UV zone.

[0021] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. It will be apparent to those skilled in the art that this utility model is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or basic characteristics of this utility model. Therefore, the embodiments should be considered illustrative and non-limiting in all respects. The scope of this utility model is defined by the appended claims rather than the foregoing description, and thus all variations falling within the meaning and scope of equivalents of the claims are intended to be included within this utility model. No reference numerals in the claims should be construed as limiting the scope of the claims.

[0022] Furthermore, it should be understood that although this specification describes embodiments, not every embodiment contains only one independent technical solution. This narrative style is merely for clarity. Those skilled in the art should consider the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

Claims

1. A rapid cooling device for production of a custard cream, characterized in that: It includes a linear cooling tunnel (1), a conveyor belt (2), and a control system (3); the cooling tunnel (1) is divided into an acoustic pretreatment zone (11), a capillary condensation main cooling zone (12), and a balanced sterilization zone (13) along the conveying direction; an ultrasonic transducer (111) array is provided at the top of the tunnel (1) in the acoustic pretreatment zone (11) to emit sound waves downward; a porous ceramic cooling plate (121) is provided at the bottom of the tunnel (1) in the capillary condensation main cooling zone (12); an ultraviolet germicidal lamp (131) is installed at the top of the tunnel (1) in the balanced sterilization zone (13), and an inclined condensate collection tank (132) is provided at the bottom.

2. The quick cooling device for producing egg yolk cake according to claim 1, characterized in that: The porous ceramic cooling plate (121) has a microchannel network (122) embedded inside; the microchannel network (122) is connected to the external refrigeration unit (123) and the condenser recovery unit (124) through circulation pipelines to form a closed-loop coolant circulation system.

3. The quick cooling device for production of egg yolk cake according to claim 1, characterized in that: At the junction of the acoustic pretreatment zone (11) and the capillary condensation main cooling zone (12), an infrared thermal imager (14) is installed on the side wall of the tunnel (1), and its field of view covers the full width of the conveyor belt (2).

4. The quick cooling device for producing egg yolk cake according to claim 1, characterized in that: The top of the balanced sterilization zone (13) is equipped with an ultraviolet germicidal lamp (131), and the bottom is provided with an inclined condensate collection tank (132), which is connected to a drain pipe (133).

5. The rapid cooling device for producing egg yolk pastries according to claim 1, characterized in that: The conveyor belt (2) is a continuous straight hollow mesh belt that runs through the acoustic pretreatment zone (11), the capillary condensation main cooling zone (12), and the balanced sterilization zone (13); the porous ceramic cooling plate (121) is located directly below the conveyor belt (2), and an adjustable air gap of 3-5mm is formed between the two.

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