Fruit/vegetable hot air drying room

Abstract

The invention discloses a fruit / vegetable hot air drying room which comprises a room body, wherein the room body is internally partitioned into a drying room, a negative pressure air return room and a positive pressure heating air supply room through a partition; a dehumidifying window is arranged at one end part of the drying room of the room body; a first circulation fan is arranged in the negative pressure air return room; the negative pressure air return room is communicated with the positive pressure heating air supply room through the first circulation fan; the negative pressure air return room is communicated with the drying room through an upper air hole formed in the partition; an air supplementary electronic valve is arranged in the negative pressure air return room; an air heating device is arranged in the positive pressure heating air supply room; the positive pressure heating air supply room is communicated with the drying room through a lower air hole formed in the partition. By adoption of the fruit / vegetable hot air drying room disclosed by the invention, temperature and humidity difference of a hot air area of the drying room is eliminated, the hot air temperature and humidity control precision of the drying room can be improved, the labor is saved, and the drying cost can be lowered.

Description

technical field [0001] The invention relates to the field of fruit and vegetable drying equipment, in particular to a fruit and vegetable hot air drying room. Background technique [0002] Fruit and vegetable drying, also known as fruit and vegetable drying or fruit and vegetable dehydration, is the process of evaporating the water inside fruits and vegetables to the outside under artificial control conditions, so that it reaches a specific moisture content, and finally processed into primary commodities, such as dried fruits or vegetables. The role of fruit and vegetable drying mainly has three aspects: one is to reduce the water content of fruits and vegetables and increase the concentration of soluble substances, making it difficult for microorganisms to use and the products are not easy to rot; the other is to inhibit the activity of enzymes contained in fruits and vegetables, so that the products can be preserved for a long time; Make the products retain the original nu...

AI Technical Summary

Problems solved by technology

If the moisture on the surface of the material evaporates too fast, the external diffusion rate exceeds the internal diffusion rate too much, which will easily cause the surface of some materials to form a hard shell, thereby delaying the drying rate; at the same time, due to the high internal moisture content and high vapor pressure, it is easy to make some materials The material is deformed and cracked, reducing its drying quality

If the moisture on the surface of the material evaporates too slowly, it will be difficult for the moisture inside the material to diffuse outward, which will easily cause the drying rate of the material to be too low, and even cause the material to mature and mildew

[0005] However, the main air flow mode of the existing hot air drying room is: the air is sent into the drying chamber from the lower air outlet of the positive pressure heating air supply chamber, and the air flow flows from bottom to top along the drying chamber to heat and remove the materials. Humid, and then the hot air enters the return air chamber through the upper part of the return air chamber, which completes a cycle process. The air supply and return air outlet adopts a simple rectangular air supply and return air outlet, which has no function of adjusting and limiting the direction and range of the hot air. This simple air supply The return air method has many defects in the air flow organization method, which leads to large temperature and humidity differences in the baking room, which has many negative effects on the quality of the baked materials; at the same time, there will be a large The eddy current, the air temperature and humidity in these eddy current areas are very different from the air temperature and humidity in most of the baking chambers, and the quality difference of the materials in the eddy current area is relatively large in the same baking time, so During the drying process, it is necessary to open the sealed door of the baking chamber frequently, and the baking tray entering the drying chamber is transposed up, down, left, and right (commonly known as inverting), which increases the labor intensity of the workers, and at the same time, it will cause a lot of energy after opening the door. waste

Labor costs and energy costs are high, and consumption costs are difficult to control

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