Black garlic fermentating and drying device

Abstract

The invention discloses a black garlic fermenting and drying device. With the adoption of the black garlic fermenting and drying device, the uniformity of a flow field in a fermentation chamber can be realized, and the energy consumption during fermentation and drying is reduced. An air supply static pressure box is arranged at an air supply outlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through air supply grilles. A return air static pressure box is arranged at a return air inlet of the fermentation chamber and is communicated with the inside of the fermentation chamber through return air grilles. An air outlet of an air supply fan is connected with the air supply outlet of the fermentation chamber through an air supply pipe, and the return air inlet of the fermentation chamber is connected with a return air pipe. The return air pipe is divided into two paths, wherein one path is connected with an outlet of a heater in parallel and then communicated with a return airway, and the other path is connected with a hot air inlet of a heat regenerator. A fresh air inlet of the heat regenerator is communicated with the outside through a fresh air valve and a fresh air filter, and a fresh air outlet of the heat regenerator is connected with an inlet of the heater through a fresh air pipe. In the black garlic fermenting and drying device, air is supplied and returned by adopting static pressure, so that the uniformity of the flow field in the chamber is high; in addition, the return air heat is adopted, and the fresh air is heated by utilizing exhaust air heat, so that the comprehensive efficiency is high.

Description

technical field [0001] The invention relates to a black garlic fermentation and drying device, more specifically, to a fermentation and drying device that can use the heat of the exhaust air to heat the fresh air, so as to reduce the energy consumption in the black garlic production process and improve the overall benefit Background technique [0002] Black garlic, also known as fermented black garlic, is a food made from fresh raw garlic with its skin fermented in a fermentation box for 60-90 days. Black garlic has a high content of trace elements, tastes sweet and sour, and has no garlic smell. It has anti-oxidation and anti-acidification effects. With the strengthening of people's awareness of health care, black garlic is gradually being recognized and recognized by people due to its super high nutritional value and "sweet, soft, waxy" taste. [0003] During the fermentation and drying process of garlic, a relatively high temperature and a certain humidity need to be mai...

AI Technical Summary

Problems solved by technology

The return air regulating valve cooperates with the exhaust valve to adjust the exhaust air ratio

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