Microwave variable-temperature differential-pressure puffing dryer

Abstract

The invention discloses a microwave variable-temperature differential-pressure puffing dryer. The puffing dryer comprises a pressure tank device with a pressure tank and a vacuum system, a rotary drying device, a softening device and a microwave heating system, the rotary drying device is provided with a drying cylinder which is arranged in the pressure tank, a hollow rotating shaft of which the one end is connected to a connector and the other end penetrates through the pressure tank in a sealed mode and then is connected to the drying cylinder, and a power mechanism which can drive the hollow rotating shaft and the drying cylinder to rotate, the outer wall of the drying cylinder is coated with a heat exchange jacket, and the hollow rotating shaft is communicated with the connector and the heat exchange jacket to form a medium passage; the softening device is provided with a steam pipeline of which one end is communicated with an external heat supply device and the other end is hermetically inserted into the drying cylinder; and the microwave heating system is provided with a microwave source, a waveguide type radiation heater installed in the drying cylinder and a sealing isolation assembly which is separately connected to the microwave source and a waveguide radiation heater. The puffing dryer not only can ensure the uniform heating of processed materials and the consistentpuffing and drying degrees, but also improves the production efficiency.

Description

technical field [0001] The invention relates to the technical field of vacuum dryers, and specifically provides a microwave variable temperature and pressure difference puffing dryer. Background technique [0002] Fruit and vegetable crisps are a high-end snack food that is popular in the world today. It is deeply loved by consumers for its natural color, crisp taste, rich nutrition and taste. [0003] Throughout the current market, there are three main production processes for fruit and vegetable chips: [0004] The first type: frying or vacuum low-temperature frying process; this process relies on frying to puff and dehydrate fruits and vegetables, but it loses a lot of nutrients and contains residual oil. [0005] The second type: vacuum freeze-drying processing technology (abbreviated as freeze-drying); although the fruit and vegetable crisps produced by this method retain the nutritional components and taste of the original fruits and vegetables to the greatest extent,...

AI Technical Summary

Problems solved by technology

[0004] The first type: frying or vacuum low-temperature frying process; this process relies on frying to puff and dehydrate fruits and vegetables, but it loses a lot of nutrients and contains residual oil. The product is not resistant to storage, and it is not healthy for regular consumption

[0005] The second type: vacuum freeze-drying processing technology (abbreviated as freeze-drying); although the fruit and vegetable crisps produced by this method retain the nutritional components and taste of the original fruits and vegetables to the greatest extent, but because of its complicated production process, expensive equipment, time-consuming production, and energy High consumption, resulting in high cost of freeze-dried products, affecting its large-scale promotion in the agricultural product processing industry

Due to the static drying, the materials cannot be turned over, and there will be uneven drying in each layer of material trays in the same expansion tank, and even the materials in the same material tray, often some have not yet reached the final drying requirements, and some have been dried too much, and the quality is difficult to control

In order to achieve uniform drying, the heating plate can only be controlled at a lower temperature to ensure that the dried material does not exceed the maximum allowable temperature (the temperature that will not be scorched or denatured), and continue to heat and dry the undried material, which will inevitably prolong the life of the whole tank. Drying time reduces productivity

②The operation means is entirely dependent on manpower; the existing puffing dryer relies on manpower to spread the fruit and vegetable raw materials in the metal material tray. In order to ensure that the final product is dried evenly, workers are required to spread the material as close as possible to the material plate, and the material layer is uniform in thickness and density. Evenly, and then put the trays in the expansion tank for puffing and drying, and then take out the trays to clear the trays when discharging. The process is entirely manual operation, which is not only labor-intensive, but also unable to maintain the stability of the process and the consistency of product quality.

③ The equipment lacks versatility; not all fruits and vegetables in the existing puffing dryer can be puffed and dried with variable temperature and pressure difference. At present, most of the fruit raw materials that are easy to puff and dry, such as apples, are used to produce crisp chips, and a large number of fruit and vegetable raw materials that are difficult to dehydrate and puff, such as High-starch fruit and vegetable chips such as bananas, sweet potatoes, and potatoes are seldom seen

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