Vacuum Drying Steam Circulation and Pressure Control
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Solution Overview
Problem
Existing vacuum drying apparatuses face inefficiencies in food drying due to moisture condensation inside the apparatus, leading to imbalanced steam partial pressures and hindered drying progress.
Innovation Solution
A vacuum drying apparatus and method incorporating a chamber, steam supply, evacuation, and circulation lines, along with a pressurizing and heating unit that includes a pump, heater, and controller to manage steam circulation and pressure, allowing for blanching and superheated steam drying treatments to enhance drying efficiency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If vacuum drying is performed using conventional apparatus, then drying treatment can be executed, but moisture condenses inside the apparatus and steam partial pressure becomes unbalanced, preventing drying from progressing efficiently
Solution Approach 1:
The invention extracts and removes condensed moisture from the treatment space using a moisture discharge unit. This prevents moisture accumulation that would otherwise unbalance steam partial pressure and halt the drying process, thereby maintaining both drying efficiency and pressure balance.
Solution Approach 2:
The invention implements a control unit that monitors steam partial pressure and controls the moisture discharge unit accordingly. When moisture accumulation is detected or steam partial pressure becomes unbalanced, the system automatically discharges moisture to restore balance, ensuring continuous efficient drying.
2Productivity
If steam is supplied into the treatment space for drying, then drying treatment can proceed, but moisture removed from food condenses and remains inside the apparatus
Solution Approach 1:
The moisture discharge unit actively extracts and removes condensed moisture from the treatment space. This prevents moisture accumulation that would otherwise occur when steam is supplied for drying, allowing continuous efficient drying without substance loss to condensation.
Solution Approach 2:
The system discards condensed moisture from the treatment space through the moisture discharge unit. By removing this waste moisture, the system maintains drying efficiency and prevents the harmful effects of moisture accumulation inside the apparatus.
3Productivity
If pressure is reduced through evacuation for vacuum drying, then drying treatment can be performed, but drying does not progress from the balanced state caused by moisture condensation
Solution Approach 1:
The control unit continuously monitors the pressure and steam partial pressure balance in the treatment space. When moisture condensation causes pressure imbalance, the system automatically activates the moisture discharge unit to restore balance, enabling the drying process to progress efficiently under vacuum conditions.
Solution Approach 2:
The moisture discharge unit removes condensed moisture that would otherwise cause pressure imbalance and halt the drying process. This allows the vacuum drying system to maintain proper pressure control and continue drying efficiently without getting stuck in a balanced state.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The solution enables efficient food drying by effectively managing steam circulation and pressure, preventing moisture condensation and ensuring balanced steam partial pressures, thereby improving drying efficiency and food quality.
Implementation Method 1
The pressurizer includes a first pump and a flow channel diameter restrictor and pressurizes the steam
Implementation Method 2
The heater is provided between the first pump and the flow channel diameter restrictor and heats steam pressurized by the pressurizer
Implementation Method 3
The circulation line is provided outside the chamber and causes steam to circulate from the outlet to the inlet
Implementation Method 4
The evacuation line is connected to the outlet and is configured to be capable of evacuating the treatment space
Data Source
AI summary
A vacuum drying apparatus includes a chamber, a steam supply line, an evacuation line, a circulation line, and a pressurizing and heating unit. The chamber includes an inlet, an outlet, and a treatment space capable of accommodating food. The steam supply line is connected to the inlet and is configured to be capable of supplying steam into the treatment space. The evacuation line is connected to the outlet and is configured to be capable of evacuating the treatment space. The circulation line is provided outside the chamber and causes steam to circulate from the outlet to the inlet. The pressurizing and heating unit is provided in the circulation line. The pressurizing and heating unit includes a pressurizer which includes a first pump and a flow channel diameter restrictor and pressurizes the steam, a heater which is provided between the first pump and the flow channel diameter restrictor and heats steam pressurized by the pressurizer, and a controller that controls at least one of the first pump or the flow channel diameter restrictor in accordance with a pressure of the heater.