A drying apparatus for drying malt

Abstract

The application discloses a drying equipment for drying malt, relates to the technical field of drying equipment, and comprises a steam heat exchanger, a fan and a drying box, the steam heat exchanger is used for heating air flow, the fan is communicated with the drying box and inputs the heated air flow into the drying box, and the drying equipment further comprises a wind guide channel, the wind guide channel is arranged around the inner side wall of the drying box, the wind guide channel is communicated with the fan, a plurality of air guide pipes are arranged on the side of the wind guide channel away from the inner wall of the drying box, and the air guide pipes are communicated with the wind guide channel; the air flow input by the plurality of air guide pipes forms a vortex in the drying box and performs a drying operation on the malt on the top of the drying box. The application has the effects of covering air flow dead angles and improving the uniformity of air flow flow speed in the drying box.

Description

Technical Field

[0001] This application relates to the technical field of drying equipment, and in particular to a drying device for drying malt. Background Technology

[0002] Beer malt is the core raw material for brewing beer. It is made from barley through soaking, germination, and drying processes. The production of beer malt requires control over grading and selection to improve quality. Byproduct malt roots can be recycled for pharmaceutical and feed processing. Malt converts starch into sugar through enzymatic hydrolysis and provides nitrogen and phosphorus nutrients to support yeast fermentation. It is classified into basic malt and roasted malt according to the process. Different flavors and colors are formed through caramelization. Malt needs to be dried during processing to reduce the moisture content to 3-6%.

[0003] In the prior art, malt is dried by using a steam heat exchanger, a fan, and a drying box. The steam heat exchanger is used to heat the airflow to generate hot airflow. The fan sends the hot airflow through the air duct to the drying box. The upper layer of the drying box is equipped with a perforated sieve plate, on which wet malt is laid flat to receive the hot airflow, so that the wet malt is dried.

[0004] Regarding the existing technologies mentioned above, when the fan delivers hot air to the drying chamber, there are dead zones, resulting in uneven drying of the malt; and the hot air flow rate is inconsistent in the drying chamber, so some areas of malt cannot come into contact with enough hot air, making it difficult for moisture to evaporate and forming undried areas; or some areas evaporate too quickly, forming over-dried areas. Utility Model Content

[0005] To address the issues of dead zones in the hot air intake and inconsistent airflow velocity within the drying chamber, this application provides a drying device for drying malt.

[0006] This application provides a drying device for drying malt, which adopts the following technical solution: A drying device for drying malt includes a steam heat exchanger, a fan, and a drying chamber. The steam heat exchanger heats the airflow. The fan is connected to the drying chamber to input the heated airflow into the drying chamber. The device also includes an air guide duct that surrounds the inner wall of the drying chamber and is connected to the fan. Multiple air guide pipes are installed on the side of the air guide duct away from the inner wall of the drying chamber and are connected to the air guide duct. The airflow input through the multiple air guide pipes forms a vortex inside the drying chamber to dry the malt at the top of the drying chamber.

[0007] By adopting the above technical solution, the fan inputs the hot air heated by the steam heat exchanger into the air duct of the drying box. After entering the air duct, the hot air moves within the air duct and passes through multiple air ducts into the drying box. The hot air dries the malt at the top of the drying box. When the hot air enters the drying box through multiple air ducts, multiple airflows converge and collide inside the box, forming a vortex with a circulating motion trajectory. Compared with the traditional unidirectional direct airflow, the vortex airflow can drive the air inside the box to form a continuous circulation through the action of centrifugal force and centripetal force, covering areas that are difficult for traditional airflow to reach, eliminating dead air zones. At the same time, the circulating motion can mix the airflow in different areas of the box, balance the difference in flow velocity, and prevent the problem of excessively high or low local flow velocity, which would result in the malt being too dry or too wet.

[0008] Preferably, the multiple air guide pipes are arranged in multiple layers on the inner side wall of the drying chamber, and the air guide pipes in the same layer have the same cross-sectional dimensions; the air guide pipes in the same layer have the same angle and the same orientation with the air duct, and the air guide pipes in different layers have the same orientation.

[0009] By adopting the above technical solution, when hot air enters the drying chamber through multiple air ducts, the air ducts are arranged in multiple layers on the side wall of the air duct. The air ducts in the same layer have the same cross-sectional size, angle and orientation with the air duct, and different layers have the same orientation. The hot air entering from different layers forms different vortices, resulting in multiple vortices in the drying chamber. This further improves the airflow coverage and prevents airflow dead zones, while also improving drying efficiency. The uniform cross-sectional size, angle and orientation of the air ducts in the same layer ensure that the hot airflow experiences the same pipe resistance and output direction when flowing through the air ducts in the same layer. This ensures that the airflow rate and direction output from the same height layer are the same, avoiding local flow velocity disturbances in the same layer due to differences in air duct parameters. The uniform orientation of the air ducts between different layers prevents relative collisions between two airflows that could cause airflow disturbances in the drying chamber.

[0010] Preferably, the cross-sectional dimensions of the air ducts between different layers are set to decrease progressively from the bottom layer to the top layer.

[0011] By adopting the above technical solution, based on the relationship between pipe cross-section, flow velocity, and static pressure in fluid mechanics, under the premise of stable airflow input pressure, the pipe cross-sectional size is inversely proportional to the airflow velocity and directly proportional to the static pressure; the bottom layer of the air duct has the largest cross-section, and the airflow velocity is the lowest and the static pressure is the highest when it flows through it; the top layer has the smallest cross-section, and the flow velocity is the highest and the static pressure is the lowest; the middle layer is between the two; this difference in static pressure between the layers will form a static pressure gradient, which will cause the gas at the high static pressure to flow naturally to the low static pressure, driving the airflow in the drying box to form a vertical circulation, balancing the difference in flow velocity between the upper and lower layers, and further improving the uniformity of gas flow velocity.

[0012] Preferably, the radial angle between the air duct and the air guide channel in different layers gradually decreases from the bottom layer to the top layer.

[0013] By adopting the above technical solution, the angle between the air duct and the air guide determines the direction of airflow output: the smaller the angle, the more the airflow tends to diffuse obliquely, which can cover the edge area of ​​the drying box; the smaller the radial angle, the more the airflow tends to point vertically towards the center of the box, which can strengthen the airflow coverage of the central area; through the interlayer angle gradient design, the lower layer of oblique airflow covers the edge and the upper layer of vertical airflow covers the center, so that both the inner edge and the central area of ​​the drying box can obtain sufficient airflow; at the same time, the convergence of oblique and vertical airflow can further enhance the integrity of the vortex and reduce the vortex blind zone.

[0014] Preferably, the length of the air duct between different layers increases progressively from the bottom layer to the top layer.

[0015] By adopting the above technical solution, the airflow output from the lower short air duct forms a large-radius vortex, driving the overall airflow circulation; the airflow output from the upper long air duct forms a small-radius vortex, enhancing local airflow disturbance; the nesting of large and small radius vortices can further balance the local and overall airflow circulation in the chamber, improving drying uniformity.

[0016] Preferably, the drying chamber is cylindrical, the air duct is an annular groove opened inside the side wall of the drying chamber, and multiple air ducts are arranged horizontally on the inner side wall of the drying chamber.

[0017] By adopting the above technical solutions, the circular box has no corners at all, and the airflow can smoothly turn and flow along the wall, fundamentally eliminating dead corners caused by the geometric structure; the cylindrical and annular air guide channels ensure that the hot air is evenly distributed in the circumference.

[0018] Preferably, the multiple air guide pipes are arranged in three layers on the inner side wall of the drying chamber. The radial angle between the three layers of air guide pipes and the air duct decreases from the bottom layer to the top layer. The three layers of air guide pipes have the same orientation, the three layers of air guide pipes have the same length, and the cross-sectional dimensions of the three layers of air guide pipes decrease from the bottom layer to the top layer.

[0019] By adopting the above technical solution, the fan inputs the hot air heated by the steam heat exchanger into the air duct of the drying box. After entering the air duct, the hot air moves within the air duct and passes through multiple air ducts to enter the air chamber in the middle of the drying box. After the hot air exits from the air duct, it forms a vortex in the air chamber of the drying box to dry the malt at the top of the drying box. Since the bottom air duct has the largest cross-section, the middle layer is next, and the top layer has the smallest, the bottom air duct has the lowest wind speed and the highest static pressure; the top air duct has the highest wind speed and the lowest static pressure; the wind speed and static pressure of the middle air duct are between the top and bottom layers. A static pressure gradient is formed between the three layers of vortices. The gas at the high static pressure will flow to the low static pressure, that is, the outer layer gas will flow to the inner layer, and the bottom layer gas will flow to the upper layer. Due to the above effects, the uniformity of the flow velocity inside the air chamber will be greatly improved, and the improvement of the uniformity of the flow velocity inside the air chamber will greatly improve the quality of drying the malt.

[0020] In summary, this application includes at least one of the following beneficial technical effects: 1. The fan inputs the hot air heated by the steam heat exchanger into the air duct of the drying chamber. After entering the air duct, the hot air moves within the air duct and passes through multiple air ducts into the drying chamber. The hot air dries the malt at the top of the drying chamber. When the hot air enters the drying chamber through multiple air ducts, multiple airflows converge and collide inside the chamber, forming a vortex with a circulating trajectory. Compared with the traditional unidirectional direct airflow, the vortex airflow can drive the air inside the chamber to form a continuous circulation through the action of centrifugal force and centripetal force, covering areas that are difficult for traditional airflow to reach, eliminating dead air zones. At the same time, the circulating motion can mix the airflow in different areas of the chamber, balance the differences in flow velocity, and prevent the malt from being too dry or too wet due to excessively high or low local flow velocity. 2. The cross-sectional dimensions of the air ducts between different layers decrease progressively from the bottom to the top. Based on the relationship between pipe cross-section, flow velocity, and static pressure in fluid mechanics, under the premise of stable airflow input pressure, the pipe cross-sectional dimensions are inversely proportional to the airflow velocity and directly proportional to the static pressure. The bottom layer has the largest cross-section, resulting in the lowest flow velocity and the highest static pressure when the airflow passes through it; the top layer has the smallest cross-section, resulting in the highest flow velocity and the lowest static pressure; the middle layer is between the two. This difference in static pressure between layers creates a static pressure gradient, causing the gas at high static pressure to flow naturally to low static pressure, driving the airflow in the drying chamber to circulate vertically, balancing the velocity difference between the upper and lower layers, and further improving the uniformity of gas flow velocity. 3. The radial angle of the air duct and air guide channel determines the airflow output direction: the larger the radial angle, the more the airflow is biased towards oblique diffusion, which can cover the edge area of ​​the drying box; the smaller the radial angle, the more the airflow is biased towards the center of the box vertically, which can strengthen the airflow coverage of the central area; through the interlayer angle gradient design, the lower layer of oblique airflow covers the edge and the upper layer of vertical airflow covers the center, so that both the edge and central areas of the drying box can obtain sufficient airflow; at the same time, the intersection of oblique and vertical airflow can further enhance the integrity of the vortex and reduce the vortex blind zone. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the overall structure of an embodiment of this application; Figure 2 This is a schematic diagram of the internal structure of the gas chamber in an embodiment of this application; Figure 3 This is a top view showing the interior of the air chamber in an embodiment of this application.

[0022] Attached reference numerals: 1. Steam heat exchanger; 2. Fan; 3. Drying box; 4. Air duct; 5. Air pipe; 6. Air chamber. Detailed Implementation

[0023] The following is in conjunction with the appendix Figure 1 - Appendix Figure 3 This application will be described in further detail.

[0024] This application discloses a drying apparatus for drying malt.

[0025] refer to Figure 1 and Figure 2 A drying device for drying malt includes a steam heat exchanger 1, a fan 2, a drying chamber 3, an air duct 4, and an air pipe 5. The steam heat exchanger 2 is located between the steam heat exchanger and the drying chamber 3. The steam heat exchanger 1 is used to heat the airflow. The drying chamber 3 is cylindrical, and the air duct 4 is an annular groove opened in the side wall of the drying chamber 3. The fan 2 is connected to the air duct 4. The air pipe 5 is a rectangle with open ends. The air pipe 5 is welded and fixed to the inner side wall of the drying chamber 3 and is connected to the air duct 4. The airflow heated by the steam heat exchanger 1 is input into the air duct 4 through the fan 2, and then enters the air chamber 6 in the middle of the drying chamber 3 through the air pipe 5 to dry the malt at the top.

[0026] refer to Figure 2 and Figure 3 There are multiple air ducts 5, all of which are horizontally arranged. The multiple air ducts 5 are arranged in multiple layers on the inner wall of the drying chamber 3. The airflow input into the air chamber 6 in the middle of the drying chamber 3 by each layer of air ducts 5 forms a vortex.

[0027] The blower 2 inputs the hot air heated by the steam heat exchanger 1 into the air duct 4 of the drying chamber 3. After entering the air duct 4, the hot air moves within the air duct 4 and passes through multiple air ducts 5 to enter the drying chamber 3. The hot air dries the malt at the top of the drying chamber 3. When the hot air enters the drying chamber 3 through the multi-layer air ducts 5, multiple airflows converge and collide inside the chamber, forming multiple vortices with circulating motion trajectories. Compared with the traditional unidirectional direct airflow, the vortex airflow can drive the air inside the chamber to form a continuous circulation through the action of centrifugal force and centripetal force, covering areas that are difficult for traditional airflow to reach, and eliminating dead air zones. At the same time, the circulating motion can mix the airflow in different areas of the chamber, balance the differences in flow velocity, and prevent the problem of excessively high or low local flow velocity, which would result in the malt being too dry or too wet.

[0028] refer to Figure 2 and Figure 3 The cross-sectional dimensions of the air ducts 5 on the same layer are the same; the angles and orientations between the air ducts 5 and the air guide ducts 4 on the same layer are the same, and the orientations of the air ducts 5 on different layers are the same; the cross-sectional dimensions of the air ducts 5 on different layers decrease from the bottom layer to the top layer. According to the relationship between pipe cross-section, flow velocity, and static pressure in fluid mechanics, under the premise of stable airflow input pressure, the pipe cross-sectional dimensions are inversely proportional to the airflow velocity and directly proportional to the static pressure; the bottom layer air duct 5 has the largest cross-section, and the airflow velocity is the lowest and the static pressure is the highest when it flows through it; the top layer has the smallest cross-section, and the flow velocity is the highest and the static pressure is the lowest; the middle layer is between the two; this difference in static pressure between layers will form a static pressure gradient, which will cause the gas at the high static pressure to flow naturally to the low static pressure, driving the airflow in the drying box 3 to form a vertical circulation, balancing the difference in flow velocity between the upper and lower layers, and further improving the uniformity of gas flow velocity.

[0029] refer to Figure 2 and Figure 3 The radial angles of the air ducts 5 and ducts 4 between different layers decrease progressively from the bottom to the top; the lengths of the air ducts 5 between different layers increase progressively from the bottom to the top. The angles of the air ducts 5 and ducts 4 determine the airflow output direction: the larger the radial angle, the more the airflow tends to diffuse obliquely, covering the edge area of ​​the drying chamber 3; the smaller the radial angle, the more the airflow tends to point vertically towards the center of the chamber, strengthening the airflow coverage in the central area. Through the layer angle gradient design, the oblique airflow in the lower layer covers the edge, and the vertical airflow in the upper layer covers the center, ensuring that both the inner edge and central areas of the drying chamber 3 receive sufficient airflow. At the same time, the convergence of oblique and vertical airflows further enhances the integrity of the vortex and reduces the vortex blind zone. The airflow output from the lower short air duct 5 forms a large-radius vortex, driving the overall airflow circulation; the airflow output from the upper long air duct 5 forms a small-radius vortex, strengthening local airflow disturbance; the nesting of large and small radius vortices further balances the local and overall airflow circulation within the chamber, improving drying uniformity.

[0030] In this embodiment, multiple air ducts 5 are arranged in three layers on the inner side wall of the drying oven 3. The radial angle between the three layers of air ducts 5 and the air duct 4 decreases from the bottom layer to the top layer. The three layers of air ducts 5 have the same orientation, the three layers of air ducts 5 have the same length, the cross-sectional dimensions of the three layers of air ducts 5 decrease from the bottom layer to the top layer, and the three layers of air ducts 5 are staggered in the Z-axis direction.

[0031] The implementation principle of this application embodiment is as follows: the fan 2 inputs the hot air heated by the steam heat exchanger 1 into the air duct 4 of the drying box 3. After the hot air enters the air duct 4, it moves in the air duct 4 and passes through multiple air ducts 5 to enter the air chamber 6 in the middle of the drying box 3. After the hot air is output from the air duct 5, it forms a vortex in the air chamber 6 of the drying box 3. Each layer of air duct 5 forms a vortex, which dries the malt at the top of the drying box 3.

[0032] Since the bottommost air duct 5 has the largest cross-section, followed by the middle layer, and the topmost layer has the smallest, the bottommost air duct 5 has the lowest wind speed and the highest static pressure; the topmost air duct 5 has the highest wind speed and the lowest static pressure; the middle layer air duct 5 has wind speed and static pressure between the upper and lower layers; a static pressure gradient is formed between the three layers of vortices, and the gas at the high static pressure will flow to the low static pressure, that is, the outer layer gas will flow to the inner layer, and the bottom layer gas will flow to the upper layer. Affected by the above effects, the uniformity of the flow velocity inside the air chamber 6 will be greatly improved, and the improvement of the uniformity of the flow velocity inside the air chamber 6 will greatly improve the quality of drying wheat.

[0033] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A drying apparatus for drying malt, comprising a steam heat exchanger (1), a fan (2), and a drying chamber (3), wherein the steam heat exchanger (1) is used to heat an airflow, and the fan (2) is connected to the drying chamber (3) to input the heated airflow into the drying chamber (3), characterized in that, It also includes an air guide duct (4), which is arranged around the inner wall of the drying box (3). The air guide duct (4) is connected to the fan (2). Multiple air guide pipes (5) are arranged on the side of the air guide duct (4) away from the inner wall of the drying box (3). The air guide pipes (5) are connected to the air guide duct (4). The airflow input by the multiple air guide pipes (5) forms a vortex in the drying box (3) to dry the malt on the top of the drying box (3).

2. A drying apparatus for drying malt according to claim 1, wherein Multiple air ducts (5) are arranged in multiple layers on the inner side wall of the drying box (3). The air ducts (5) in the same layer have the same cross-sectional dimensions. The air ducts (5) in the same layer have the same angle and the same orientation with the air duct (4). The air ducts (5) in different layers have the same orientation.

3. A drying apparatus for drying malt according to claim 2, wherein The cross-sectional dimensions of the air ducts (5) between different layers are set to decrease layer by layer from the bottom layer to the top layer.

4. A drying apparatus for drying malt according to claim 2, wherein The radial angle between the air duct (5) and the air channel (4) between different layers gradually decreases from the bottom layer to the top layer.

5. A drying apparatus for drying malt according to claim 2, wherein The length of the air duct (5) between different layers increases from the bottom layer to the top layer.

6. A drying apparatus for drying malt according to claim 1, wherein The drying box (3) is cylindrical, and the air duct (4) is an annular groove opened in the side wall of the drying box (3). Multiple air ducts (5) are arranged horizontally on the inner side wall of the drying box (3).

7. A drying apparatus for drying malt according to claim 6, wherein Multiple air ducts (5) are arranged in three layers on the inner side wall of the drying box (3). The radial angle between the three layers of air ducts (5) and the air duct (4) decreases from the bottom layer to the top layer. The three layers of air ducts (5) have the same orientation. The three layers of air ducts (5) have the same length. The cross-sectional dimensions of the three layers of air ducts (5) decrease from the bottom layer to the top layer.

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