Pulsating infrared peanut baking process and equipment

Abstract

The invention provides a pulsating infrared peanut baking process and equipment, which are characterized in that the pulsating infrared peanut baking equipment is adopted; peanuts are baked by using the pulsating infrared peanut baking process; the pulsating infrared peanut baking process is as follows: the infrared radiation intensity is 1-3 kW / m2; the pulsating power supply duration is 8-12 s; the pulsating power-off duration is 8-12 s; the baking temperature is 178-188 DEG C; the baking duration time is 6.8-9.2 min; the interior part of a box body is horizontally divided into a plurality of layers through clapboards; a set of conveying device driven by a transmission device is arranged in each layer; a plurality of small holes are arranged on conveying chain plates; various conveying chain plates are supported on a guide rail to form groove-shaped material channels; far infrared radiation devices are arranged above and below various channels; a guide groove is arranged below the ends of the channels; a plate shifting mechanism is respectively arranged at the reversing positions at the two ends of the conveying device; a feeding hole is arranged on the top of the box body; a fan is installed on the box body; and a discharging hole is arranged at the bottom of the box body. The pulsating infrared peanut baking process and equipment disclosed by the invention have the advantages of being rapid in baking speed, high in thermal efficiency and good in product quality.

Description

technical field [0001] The invention provides a pulsating infrared peanut roasting process and equipment, specifically a process plan and equipment for roasting peanuts and other nuts by using pulsating infrared radiant heat. Background technique [0002] For many agricultural products such as peanuts, hazelnuts, almonds, coffee, cocoa beans, etc., if they can be roasted (>150°C) before further processing, their taste, color and texture will be greatly improved. Peanuts are one of the main sources of vegetable oil and protein. Peanuts must be roasted before extracting peanut oil and producing peanut butter and candy. The roasting time and temperature have a great impact on the quality of roasted products. Traditional baking methods use conduction and convection as the main heat transfer methods, such as drum baking, sandstone baking, fluidized bed baking and spouted bed baking, etc. These baking methods generally have uneven heating, baking Defects such as long time and ...

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Problems solved by technology

However, the main purpose of these studies is to explore the process parameters of the infrared radiation heating process, so the technical solutions of fixed oven, multi-layer tray loading, manual turning, and intermittent heating and baking are all used, which are currently only in the experimental stage. stage, there is no forming baking process and equipment, so it is difficult to use in actual production

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