A heating device for processing and molding tsampa

Abstract

The utility model discloses a kind of heating devices for processing and forming with roasted barley flour, including drying cabinet, controller, humidity sensor and heating device, further including circulating hot air pipe and atomization box.The utility model, by integrating the active humidification module based on venturi effect, can accurately, uniformly supplement the wet air without liquid water to drying cabinet according to process requirement, effectively avoid the surface hardening and cracking caused by too dry environment during low-temperature shaping stage of roasted barley flour, simultaneously prevent product pollution or deterioration caused by uneven humidification or water droplet, so as to significantly improve the yield of shaped roasted barley flour block and edible taste.

Description

Technical Field

[0001] This utility model relates to the field of tsampa processing technology, and in particular to a heating device for tsampa processing and shaping. Background Technology

[0002] In the modern processing of tsampa, drying and shaping is a crucial step, the core of which lies in the precise control of temperature and humidity. Traditional tsampa production relies heavily on natural sun-drying or simple drying rooms, which suffers from low efficiency, difficulty in ensuring hygiene, and highly inconsistent quality. With advancements in food industry technology, hot air circulation drying equipment using electric or steam heating is gradually being applied to tsampa processing. This type of equipment raises the air temperature through internal heating devices and uses fans to circulate the hot air within the chamber, achieving uniform dehydration and drying of the material. This significantly improves production efficiency and hygiene levels, representing the mainstream development direction for this type of product.

[0003] However, existing hot air circulating drying equipment has gradually revealed its inherent limitations when applied to the processing of tsampa, a specific product. Tsampa, a food made from a mixture of roasted barley flour and ghee, is particularly sensitive to humid and hot environments during its shaping process. If the environment is too dry, the surface moisture evaporates rapidly, causing the ghee to harden and form a crust before it has fully integrated with the barley flour. This not only easily leads to product cracking but also results in a dry, hard texture and poor flavor. Conversely, providing a suitable humidity environment in the early stages of drying can effectively slow down the rapid loss of surface moisture, allowing the ghee to bind more tightly with the barley flour in a moderately softened state, thus ensuring a neat shape and a soft internal structure in the finished product. Unfortunately, existing conventional drying equipment is limited in function, generally only possessing heating and dehumidification capabilities, and cannot actively and precisely replenish humidity when needed. The few devices that attempt to introduce humidification functions mostly use simple steam direct injection or centrifugal atomization methods, which not only result in poor humidification uniformity and slow control response, but also easily contaminate the product surface due to the generation of liquid water droplets or local over-humidification, and even cause localized gelatinization or mold growth in tsampa blocks, with unsatisfactory results.

[0004] Therefore, given the significant shortcomings of existing heating devices for tsampa processing in humidity control, particularly their inability to provide uniform, controllable, and liquid-water-free humidification during the low-temperature drying stage, which hinders the production of high-quality tsampa products, it is urgently necessary to conduct in-depth improvements and optimizations to their structure. We urgently need to develop a highly integrated, precisely controlled humidification solution that can seamlessly integrate with existing drying processes. This aims to fundamentally solve the key problems of uneven humidification, low efficiency, and negative impacts on product quality in existing technologies, and to meet the high standards of precision and product stability required by modern food processing. Utility Model Content

[0005] The purpose of this invention is to address the shortcomings of existing technologies by proposing a heating device for processing and shaping tsampa.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: a heating device for processing and shaping tsampa, comprising a drying box, a controller, a humidity sensor and a heating device, and further comprising a circulating hot air pipe and an atomizing box;

[0007] A hot air branch pipe is fixedly connected to the side wall of the circulating hot air pipe. An electric control valve is provided on the outer wall of the hot air branch pipe. A venturi tube arranged vertically is fixedly connected to the end of the hot air branch pipe away from the circulating hot air pipe.

[0008] The Venturi tube is composed of a first expansion section, a reduction section and a second expansion section connected sequentially from bottom to top;

[0009] The outlet of the second enlarged section of the Venturi tube is connected to the inside of the drying chamber via a humidifying pipe.

[0010] The upper wall of the atomizing box is provided with a top cover, and the lower inner wall is provided with multiple sets of ultrasonic atomizing modules arranged in a rectangular array. The inner wall near the upper end is provided with a perforated plate.

[0011] The top of the upper cover is fixedly connected to a mist inlet pipe. The end of the mist inlet pipe away from the upper cover is fixedly connected to the reduced diameter section of the venturi tube, and the connection point is located at the end of the reduced diameter section near the first expanded diameter section.

[0012] As a further description of the above technical solution:

[0013] The angle between the centerline of the mist inlet pipe and the centerline of the reduced diameter section is 15-20 degrees.

[0014] As a further description of the above technical solution:

[0015] The atomizing box is equipped with a water supply connector on its side wall for replenishing water, and a water level sensor on its front wall for detecting water level.

[0016] As a further description of the above technical solution:

[0017] The outer walls of both the hot air branch pipe and the humidification pipe are covered with an insulation layer.

[0018] As a further description of the above technical solution: the number of ultrasonic atomizing modules is four.

[0019] As a further description of the above technical solution:

[0020] The humidity sensor is installed inside the drying chamber, and the controller is electrically connected to the humidity sensor, the electric control valve, and the ultrasonic atomization module.

[0021] As a further description of the above technical solution:

[0022] The controller is also electrically connected to a water level sensor.

[0023] This utility model has the following beneficial effects:

[0024] Compared with existing technologies, this heating device for tsampa processing and shaping integrates an active humidification module based on the Venturi effect. It can accurately and evenly replenish the drying chamber with humid air free of liquid water according to process requirements. This effectively avoids surface hardening and cracking of tsampa due to excessive dryness during the low-temperature shaping stage. At the same time, it prevents product contamination or spoilage caused by uneven humidification or the appearance of water droplets, thereby significantly improving the yield and taste of the shaped tsampa blocks. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the overall structure of a heating device for processing and shaping tsampa (roasted barley flour) according to this utility model.

[0026] Figure 2 This is a schematic diagram of the atomizing box structure of a heating device for processing and shaping tsampa proposed in this utility model;

[0027] Figure 3 This is a cross-sectional view of the internal structure of the atomizing box of a heating device for processing and shaping tsampa, as proposed in this utility model.

[0028] Legend:

[0029] 1. Circulating hot air duct; 2. Hot air branch duct; 3. Electrically controlled valve; 4. Venturi tube; 401. First diameter expansion section; 402. Diameter reduction section; 403. Second diameter expansion section; 5. Humidification duct; 6. Atomizing box; 7. Top cover; 8. Mist inlet duct; 9. Water supply connector; 10. Water level sensor; 11. Ultrasonic atomization module; 12. Perforated plate. Detailed Implementation

[0030] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0031] Reference Figures 1 to 3 The present invention provides a heating device for processing and shaping tsampa, the specific implementation of which is as follows:

[0032] To achieve precise and controllable humidification, this device, in addition to the drying chamber, controller, humidity sensor, and heating device, incorporates a humidification system centered on a circulating hot air duct 1 and an atomizing chamber 6. A hot air branch pipe 2 is fixedly connected to the side wall of the circulating hot air duct 1. An electrically controlled valve 3 is installed on the outer wall of the hot air branch pipe 2. A vertically arranged Venturi tube 4 is fixedly connected to the end of the hot air branch pipe 2 away from the circulating hot air duct 1. The Venturi tube 4 consists of a first expansion section 401, a reduction section 402, and a second expansion section 403 connected sequentially from bottom to top. The outlet of the second expansion section 403 of the Venturi tube 4 is connected to the interior of the drying chamber via a humidification pipe 5. Through this structure, the device can divert a portion of the dry hot air from the main circulating air as power and utilize the Venturi effect to achieve water mist delivery without an additional power source, providing a simple and efficient humidification method for the drying chamber.

[0033] To generate a uniform and fine water mist and ensure its stable supply, this device is equipped with a dedicated atomizing box 6. The upper wall of the atomizing box 6 is fitted with a top cover 7, and its inner lower wall is fitted with multiple sets of ultrasonic atomizing modules 11 arranged in a rectangular array. Near the top of its inner wall, a perforated plate 12 is positioned. Through this structure, the multiple ultrasonic atomizing modules work together to generate a large amount of fine water mist, and the perforated plate further homogenizes this mist, forming a uniform "fog curtain." This effectively prevents uneven distribution of water mist or localized over-humidification within the box, providing a high-quality mist source for subsequent precise humidification.

[0034] To achieve efficient mixing and stable delivery of water mist and hot air, a mist inlet pipe 8 is fixedly connected to the top of the upper cover 7. The end of the mist inlet pipe 8 furthest from the upper cover 7 is fixedly connected to the reduced-diameter section 402 of the Venturi tube 4, with the connection point located at the end of the reduced-diameter section 402 near the first expanded-diameter section 401. The angle between the centerline of the mist inlet pipe 8 and the centerline of the reduced-diameter section 402 is 15-20 degrees. With this structure, when a high-speed airflow passes through the reduced-diameter section of the Venturi tube, it generates the strongest negative pressure at its starting end, smoothly "drawing" the water mist into the main airflow at the optimal angle, ensuring suction efficiency. Simultaneously, the inclined design allows the water mist to flow smoothly in, avoiding condensation that may occur due to vertical impact on the tube wall, ensuring that a uniform "dry mist" is delivered.

[0035] To maintain the continuous and stable operation of the humidification system and prevent energy loss, the side wall of the atomizing box 6 is equipped with a water supply connector 9 for replenishing water, and its front wall is equipped with a water level sensor 10 for detecting the water level. Meanwhile, the outer walls of the hot air branch pipe 2 and the humidification pipe 5 are both wrapped with an insulation layer. Through this structure, the cooperation between the water level sensor and the water supply connector enables automatic water replenishment, preventing damage to the atomizing module due to dry burning. The insulation layer minimizes heat loss and surface condensation in the pipes, ensuring humidification efficiency while preventing condensate from dripping into the drying chamber and contaminating the products.

[0036] To achieve automated and intelligent control of the entire device, the humidity sensor is installed inside the drying chamber, and the controller is electrically connected to the humidity sensor, the electric control valve 3, and the ultrasonic atomization module 11. The controller is also electrically connected to the water level sensor 10. Through this structure, the controller can monitor the humidity changes in the drying chamber and the water level in the atomization chamber in real time, and accurately control the opening of the electric control valve and the start and stop of the ultrasonic atomization module accordingly, thus forming a complete closed-loop control circuit and automatically maintaining the humidity inside the chamber within the optimal process range required for tsampa forming.

[0037] Working principle

[0038] The working principle of this invention is as follows: During the drying and shaping process of tsampa, the controller, based on a preset program and feedback from the humidity sensor, opens the electronic control valve 3 and activates the ultrasonic atomization module 11 when humidification is required. Dry hot air enters the vertically positioned Venturi tube 4 from the circulating hot air pipe 1 via the hot air branch pipe 2. After the airflow initially stabilizes in the first expansion section 401, its velocity increases sharply upon entering the contraction section 402, generating a strong negative pressure at the interface of the mist inlet pipe 8. This negative pressure draws the uniform water mist generated by the ultrasonic atomization module 11 and homogenized by the perforated plate 12 within the atomization box 6 through the top cover 7, and then smoothly into the Venturi tube 4 via the mist inlet pipe 8. The drawn-in water mist and high-speed dry hot air are thoroughly and uniformly mixed at the end of the contraction section 402 and within the second expansion section 403, forming stable, humidified hot air. The carefully prepared humidified air is ultimately returned to the main circulating air duct of the drying chamber through the humidification pipe 5, thereby precisely increasing the humidity inside the chamber to meet the process requirements of the humidified environment for tsampa during the low-temperature drying stage. This effectively prevents the product surface from hardening and cracking, improving the quality of the finished product. Throughout the process, the water level sensor 10 continuously monitors the water level and automatically maintains the water level through the water supply connector 9, ensuring the continuous and stable operation of the system.

[0039] Finally, it should be noted that the above description is only a preferred embodiment of the present utility model and is not intended to limit the present utility model. Although the present utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present utility model should be included within the protection scope of the present utility model.

Claims

1. A heating device for processing and shaping tsampa (roasted barley flour), comprising a drying oven, a controller, a humidity sensor, and a heating device, characterized in that, It also includes a circulating hot air duct (1) and an atomizing box (6); A hot air branch pipe (2) is fixedly connected to the side wall of the circulating hot air pipe (1). An electric control valve (3) is provided on the outer wall of the hot air branch pipe (2). A venturi tube (4) is fixedly connected to the end of the hot air branch pipe (2) away from the circulating hot air pipe (1). The Venturi tube (4) consists of a first expansion section (401), a reduction section (402), and a second expansion section (403) connected sequentially from bottom to top; The outlet of the second enlarged section (403) of the Venturi tube (4) is connected to the inside of the drying chamber through the humidifying pipe (5); The upper wall of the atomizing box (6) is provided with a top cover (7), and the lower inner wall is provided with multiple sets of ultrasonic atomizing modules (11) arranged in a rectangular array. The inner wall near the upper end is provided with a perforated plate (12). The top of the upper cover (7) is fixedly connected to a mist inlet pipe (8). The end of the mist inlet pipe (8) away from the upper cover (7) is fixedly connected to the reduced diameter section (402) of the venturi tube (4), and the connection point is located at the end of the reduced diameter section (402) near the first expanded diameter section (401).

2. The heating device for processing and shaping tsampa according to claim 1, characterized in that, The angle between the centerline of the mist inlet pipe (8) and the centerline of the reduced diameter section (402) is 15-20 degrees.

3. The heating device for processing and shaping tsampa according to claim 1, characterized in that, The side wall of the atomizing box (6) is provided with a water supply connector (9) for water replenishment, and the front wall is provided with a water level sensor (10) for detecting water level.

4. The heating device for processing and shaping tsampa according to claim 1, characterized in that, The outer walls of the hot air branch pipe (2) and the humidification pipe (5) are both wrapped with a heat insulation layer.

5. The heating device for processing and shaping tsampa according to claim 1, characterized in that, The number of ultrasonic atomizing modules (11) is four.

6. The heating device for processing and shaping tsampa according to claim 1, characterized in that, The humidity sensor is installed inside the drying oven, and the controller is electrically connected to the humidity sensor, the electric control valve (3), and the ultrasonic atomization module (11).

7. A heating device for processing and shaping tsampa according to claim 3, characterized in that, The controller is also electrically connected to the water level sensor (10).

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