CN112344675A - Preparation method of dried pepper - Google Patents

Preparation method of dried pepper Download PDF

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Publication number
CN112344675A
CN112344675A CN201910723295.8A CN201910723295A CN112344675A CN 112344675 A CN112344675 A CN 112344675A CN 201910723295 A CN201910723295 A CN 201910723295A CN 112344675 A CN112344675 A CN 112344675A
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China
Prior art keywords
drying
drying chamber
pepper
air
heater
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CN201910723295.8A
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Chinese (zh)
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CN112344675B (en
Inventor
彭程林
肖福洋
周家伟
傅朋飞
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Chongqing Manjike Energy Saving And Environmental Protection Technology Co ltd
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Chongqing Manjike Energy Saving And Environmental Protection Technology Co ltd
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Publication of CN112344675A publication Critical patent/CN112344675A/en
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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
    • F26B9/10—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in the open air; in pans or tables in rooms; Drying stacks of loose material on floors which may be covered, e.g. by a roof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
    • F26B21/002—Drying-air generating units, e.g. movable, independent of drying enclosure heating the drying air indirectly, i.e. using a heat exchanger
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
    • F26B21/02—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure
    • F26B21/04—Circulating air or gases in closed cycles, e.g. wholly within the drying enclosure partly outside the drying enclosure
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
    • F26B25/06—Chambers, containers, or receptacles
    • F26B25/08—Parts thereof
    • F26B25/12—Walls or sides; Doors
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
    • F26B25/06—Chambers, containers, or receptacles
    • F26B25/14—Chambers, containers, receptacles of simple construction
    • F26B25/18—Chambers, containers, receptacles of simple construction mainly open, e.g. dish, tray, pan, rack
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P70/00—Climate change mitigation technologies in the production process for final industrial or consumer products
    • Y02P70/10—Greenhouse gas [GHG] capture, material saving, heat recovery or other energy efficient measures, e.g. motor control, characterised by manufacturing processes, e.g. for rolling metal or metal working

Abstract

The invention provides a preparation method of dried pepper, which comprises the following steps: naturally drying the picked fresh pepper; hot air dehumidification, drying naturally air-dried pricklyash peel in a drying chamber at 32 +/-0.5 ℃ for 2 +/-1 hour, drying in a drying chamber at 35 +/-0.5 ℃ for 3 +/-1 hour, and drying in a drying chamber at 37 +/-0.5 ℃ for 3 +/-1 hour; drying in a drying chamber at 39 + -0.5 deg.C for 8 + -1 hr to allow oleum Zanthoxyli Bungeani to overflow out of the surface; drying at 41 + -0.5 deg.C for 9 + -1 hr; the pepper which finishes the steps is firstly dried for 5 plus or minus 1 hour in a drying chamber at the temperature of 43 +/-0.5 ℃ and then dried for 3 +/-1 hour in a drying chamber at the temperature of 45 +/-0.5 ℃; in the drying process, cold air is heated by a heater and then is introduced into the drying chamber, and the generated hot and humid air is introduced into the heat exchanger to be used as a heat source for preheating the cold air. The invention not only realizes waste heat recovery and greatly reduces power consumption, but also fundamentally stops air emission containing pollutants, and realizes energy conservation and emission reduction of pepper drying.

Description

Preparation method of dried pepper
Technical Field
The invention relates to pepper processing, in particular to a preparation method of dry pepper.
Background
The existing preparation method of the dried pepper mainly comprises two types, one type is to adopt an electric heating drying pepper taking an air heat source pump as a heat source, the other type is to adopt a baking and drying pepper taking combustion heat (such as a heat source generated by burning coal, natural gas, coal gas and the like) as a heat source, and the defects of adopting the baking and drying pepper include large fuel consumption and serious environmental pollution. With the increasingly strict requirements of the country on environmental protection, most regions have strictly limited the use of fire coal, so that the adoption of electric heating for drying the pepper is one of the mainstream trends in the future.
Document CN206709559U discloses a prickly ash drying device, including the drying chamber, the hot-blast furnace, flue gas heat exchanger and air-blower, the integrated structure that drying chamber and hot-blast furnace are separated by the heat conduction wall, be equipped with the swivel mount that is used for placing the material frame in the drying chamber, the swivel mount includes braced frame, pivot and rotating chassis, braced frame fixed connection is on rotating chassis, pivot one end and rotating chassis fixed connection, the rotation motor is connected to the other end, the hot-blast furnace includes combustion chamber and heating chamber, be equipped with flue gas heat exchanger in the heating chamber, the air-out end and the flue gas heat exchanger intercommunication of air-blower, flue gas heat exchanger's hot-blast air-out pipe communicates to in the drying chamber by the pipeline, the drying chamber top is equipped with air. The device uses the log after having burnt and cultivated the domestic fungus and the prickly ash is dried to the straw of crops, adopts the shortcoming of the dry prickly ash of the device preparation can produce a large amount of smog in the stoving process, air pollution, can produce the haze in local area even.
Chinese prickly ash air energy dynamic drying-machine disclosed in document CN108426439A, consists of a feeding hopper, an inclined mesh belt, an air distribution pipe, a drying box, a flat mesh belt, a circulating fan, an air energy heat pump, a hot air inlet valve, and a moisture exhaust valve, wherein the air distribution pipe, the flat mesh belt, the circulating fan, the air energy heat pump, and the hot air inlet valve are located in the drying box, and the feeding hopper and the inclined mesh belt are located outside the drying box. The dryer is typical electric heating drying equipment which takes an air heat source pump as a heat source, and the defect of the adoption of the dryer for preparing the dried pepper is that the power consumption is very large.
Disclosure of Invention
Aiming at the problems in the background art, the invention aims to provide a preparation method of dry pepper, which has the advantages of no environmental pollution and low power consumption.
Specifically, the following description is provided: because the fresh pepper, the straws, the branches and the leaves thereof contain a large amount of moisture, and the dried hot air flows through the pepper, the straws, the branches and the leaves thereof and then can bring out a large amount of moisture, therefore, the wet hot air refers to the hot air with certain humidity obtained in the process of drying the pepper by hot air; the warm air refers to warm air obtained after the cold air is subjected to heat exchange (heating) by the heat exchanger.
In order to achieve the above object, the present invention adopts the following technical solutions.
A preparation method of dried pepper comprises the following steps: the cold air is heated by the heater and then is introduced into the drying chamber to dry the pepper, and the damp and hot air generated in the drying process is led out of the drying chamber to be used as a heat source for preheating the cold air.
In order to further reduce the power consumption, the preparation method of the dry pepper comprises the following steps: introducing cold air into a heat exchanger for heat exchange, introducing warm air obtained by heat exchange into a heater for heating, introducing hot air obtained by heating by the heater into a drying chamber for drying the pepper, and introducing damp and hot air generated in the drying process into the heat exchanger as a heat source for preheating cold air.
In order to further reduce the power consumption, the heater comprises a PTC heating tube and a three-dimensional fin tube, and the PTC heating tube is arranged in the three-dimensional fin tube.
In order to improve the quality of the dry pepper, the preparation method of the dry pepper comprises the following steps:
step 1, natural air drying: naturally drying the picked fresh pepper;
step 2, hot air dehumidification: opening a drying device, and sequentially drying naturally-dried pepper in a drying chamber at 32 +/-0.5 ℃ for 2 +/-1 hours, in a drying chamber at 35 +/-0.5 ℃ for 3 +/-1 hours, and in a drying chamber at 37 +/-0.5 ℃ for 3 +/-1 hours;
step 3, oil yielding and oil receiving: drying in a drying chamber at 39 + -0.5 deg.C for 8 + -1 hr to allow oleum Zanthoxyli Bungeani to overflow out of the surface; drying at 41 + -0.5 deg.C for 9 + -1 hr to allow the prickly ash to absorb the prickly ash oil attached to the surface;
step 4, drying the pepper subjected to the step 3 in a drying chamber at 43 +/-0.5 ℃ for 5 +/-1 hour, and then drying in a drying chamber at 45 +/-0.5 ℃ for 3 +/-1 hour;
the drying equipment comprises a drying chamber and an air box, wherein a heat exchanger, a heater and a fan are arranged in the air box, a warm air outlet of the heat exchanger is connected with an inlet of the heater, a wet hot air inlet of the heat exchanger is communicated with a wet hot air outlet of the drying chamber, the outlet of the heater is connected with a hot air inlet of the drying chamber, the heat exchanger is positioned above the heater, and the fan is positioned between the heater and the hot air inlet of the drying chamber; the cold air is heated by the heater and then is introduced into the drying chamber, and the damp and hot air generated in the drying process is introduced into the heat exchanger to be used as a heat source for preheating the cold air.
In order to further improve the quality of the dried Chinese prickly ash and avoid the Chinese prickly ash from being damaged as much as possible, in the step 1, the fresh Chinese prickly ash which is just picked is firstly placed on a bracket, then the bracket is placed on a supporting table on the side wall of the drying chamber, and the fresh Chinese prickly ash is naturally dried and then is placed into the drying chamber.
Furthermore, the pepper drying equipment also comprises a guide plate for guiding hot air to circulate in the direction, and the guide plate is positioned at the bottom of the drying chamber; preferably, the guide plate passes through the drive of electric actuator, and electric actuator includes the motor, and the motor output end connects connecting rod one, and connecting rod one articulates and connects connecting rod two, two fixed connection pivots of connecting rod, pivot fixed connection guide plate, and the motor drives the reciprocal upset of guide plate through connecting rod and pivot when rotating, and when the guide plate overturns to different angles, can realize the water conservancy diversion to hot-blast, is favorable to hot-blast according to the regional prickly ash of drying of flow direction reservation. Of course, the guide plate can be driven in a manual mode, so that the guide plate is only required to be installed on the rotating shaft, the end part of the rotating shaft is connected with the handle, and the rotating shaft is controlled to rotate through the handle so as to drive the guide plate to turn over.
Further, an observation window is further arranged on the enclosing plate of the drying chamber, so that the condition inside the drying chamber can be observed conveniently.
Further, the heater, the heat exchanger and the fan are arranged in the interlayer air box, the fan is arranged in the bottom layer space of the interlayer air box, the heater is arranged in the middle layer space of the interlayer air box, and the heat exchanger is arranged at the top of the interlayer air box; the hot air inlet of the drying chamber is positioned at the lower part of the side wall of the drying chamber, and the wet hot air outlet of the drying chamber is positioned at the upper part of the side wall of the drying chamber.
In a specific embodiment, the air flow for drying the pepper can blow the pepper through.
Has the advantages that: due to the adoption of the technical scheme, in the process of preparing the dry pepper, cold air is preheated by the heat exchanger to become warm air, the warm air enters the heater to become hot air through heating, the hot air enters the drying chamber to dry the pepper, the hot air dries the pepper to become wet hot air, and the wet hot air enters the heat exchanger to serve as a heat source to preheat cold air, so that the wet hot air is reused, the waste heat recovery is realized, the power consumption of pepper drying equipment is greatly reduced (compared with a drying method adopting the existing common air heat source pump type pepper drying equipment, about 10 degrees of electricity can be saved per hour by adopting the method of the invention), the pepper is dried without adopting combustion heat, the air emission containing pollutants is fundamentally stopped, the energy conservation and emission reduction of the pepper drying are realized, the emission of the wet hot air can be reduced, and the personnel health in an operation area is facilitated; the dry pepper prepared by the method has low cost and can be used as a preferred method for pepper planting and processing enterprises; the method can accurately and stably control the drying temperature, and the dried pepper prepared by the method has good appearance, almost no damage, no condition of blackening the pepper, and the selling price of the dried pepper can be increased by about 6000 yuan per ton.
Drawings
FIG. 1 is a schematic view of a drying apparatus employed in the embodiment;
fig. 2 is a schematic view showing the air flow direction in the drying apparatus employed in the embodiment.
Detailed Description
The present invention will be further described with reference to the accompanying drawings and specific embodiments, but the following embodiments are only used for understanding the principle of the present invention and the core idea thereof, and do not limit the scope of the present invention. It should be noted that modifications to the invention as described herein, which do not depart from the principles of the invention, are intended to be within the scope of the claims which follow.
Example 1
A preparation method of dried pepper comprises the following steps:
step 1, natural air drying: naturally drying the picked fresh pepper, naturally drying the fresh pepper, and then putting the dried fresh pepper into a drying chamber of drying equipment;
step 2, hot air dehumidification: opening drying equipment, sequentially drying naturally air-dried fructus Zanthoxyli in a drying chamber at 32 deg.C for 2 hr, at 35 deg.C for 3 hr, at 37 deg.C for 3 hr,
step 3, oil yielding and oil receiving: drying in a drying chamber at 39 deg.C for 8 hr to obtain oil, and drying in a drying chamber at 41 deg.C for 9 hr to obtain oil;
step 4, drying the pepper subjected to the step 2 in a drying chamber at 43 ℃ for 5 hours, and then drying the pepper in a drying chamber at 45 ℃ for 3 hours;
in the drying process, cold air 2 is introduced into a heat exchanger 3 for heat exchange, warm air 15 obtained by heat exchange is introduced into a heater 4 for heating, hot air 14 obtained by heating by the heater 4 is introduced into a drying chamber 6, and damp and hot air 8 generated in the drying process is introduced into the heat exchanger 3 to be used as a heat source for preheating the cold air 2 (as shown in fig. 2).
Specifically, the drying device comprises a drying chamber 6, a heater 4 and a heat exchanger 3, wherein a warm air outlet of the heat exchanger 3 is communicated with an inlet of the heater 4, a damp and hot air inlet of the heat exchanger 3 is communicated with a damp and hot air outlet of the drying chamber 6, and an outlet of the heater 4 is connected with a hot air inlet of the drying chamber 6, as shown in fig. 1 and 2. The frame body 9 of the drying chamber 6 is made of a stainless steel frame and a stainless steel plate, the heat exchanger 3 is a waste heat recovery heat exchanger, and the heat exchanger 3 is positioned above the heater 4; the heater 4 comprises a heating tube and a three-dimensional ribbed tube, wherein the heating tube is arranged in the three-dimensional ribbed tube, and the heating tube adopts a PTC heating tube. The heater 4, the heat exchanger 3 and the fan 5 are arranged in the interlayer air box 13, the fan 5 is arranged in the bottom layer space of the interlayer air box 13, the heater 4 is arranged in the middle layer space of the interlayer air box 13, and the heat exchanger 3 is arranged at the top of the interlayer air box 13; the hot air inlet of the drying chamber 6 is positioned at the lower part of the side wall of the drying chamber 6, and the wet hot air outlet of the drying chamber 6 is positioned at the upper part of the side wall of the drying chamber 6. Specifically, a partition plate is arranged in the interlayer air box 13, an air vent is arranged on the partition plate, the heater 4 is horizontally arranged at the air vent on the partition plate, and warm air 15 flows through the surface of the heat exchanger and then enters the bottom space of the interlayer air box 13 through the air vent; the top of the interlayer air box 13 is provided with an exhaust duct 1, and the exhaust duct 1 is communicated with the heat exchanger 3, so that the damp and hot air 16 after heat exchange of the heat exchanger 3 can be conveniently exhausted.
Wherein, the inside wall of the drying chamber 6 is provided with a supporting part 10, and a bracket for containing the pepper is placed on the supporting part 10. The fresh peppers with branches which are just picked are directly placed on the bracket, the bracket is placed on the supporting part 10 after the fresh peppers are naturally dried, and compared with a fixed drying rack in the existing drying oven, the fresh peppers do not need to be moved again near drying equipment and thrown onto the fixed drying rack in the drying chamber 6, so that the moving frequency of the peppers is reduced, and the damage to the peppers can be reduced. In this embodiment, the side wall of the frame 9 of the drying chamber 6 is further provided with a door, and the bracket for taking and placing the peppers is put in and out from the door.
In the embodiment, the pepper drying equipment further comprises two fans 5, the air volume of the fans 5 is 16000 cubic/hour, and the fans 5 are arranged between the heater 4 and a hot air inlet of the drying chamber 6; the pepper drying equipment also comprises a guide plate 20 for guiding the hot air 14 to circulate in the direction, and the guide plate 20 is positioned at the bottom of the drying chamber 6. Specifically, the guide plate 20 is provided with two, and one of them guide plate 20 is through the electric actuator drive, and another guide plate 20 is through manual mode drive, and electric actuator includes motor 17, and connecting rod 18 is connected to the motor 17 output, and connecting rod 18 articulates and connects connecting rod two 19, and connecting rod two 19 fixed connection pivot 21, pivot 21 fixed connection guide plate 20, and motor 17 drives the reciprocal upset of guide plate through connecting rod and pivot when rotating. When the guide plate is driven by a manual mode, the guide plate is installed on the rotating shaft, the end part of the rotating shaft is connected with the handle, and the rotating shaft is controlled to rotate through the handle so as to drive the guide plate to overturn.
Wherein, the surrounding side plate of the drying chamber 6 is also provided with an observation window so as to observe the condition in the drying chamber 6; a rolling door 12 and a power system for controlling the rolling door 12 are arranged on the top of the frame 9 of the drying chamber 6.
Example 2
A preparation method of dried pepper comprises the following steps:
step 1, natural air drying: naturally drying the picked fresh pepper, naturally drying the fresh pepper, and then putting the dried fresh pepper into a drying chamber of drying equipment;
step 2, hot air dehumidification: opening a drying device, and sequentially drying the naturally air-dried Chinese prickly ash in a drying chamber at 31.5 ℃ for 3 hours, in a drying chamber at 34.5 ℃ for 3 hours and in a drying chamber at 36.5 ℃ for 4 hours;
step 3, oil yielding and oil receiving: drying in a drying chamber at 38.5 deg.C for 9 hr to allow oleum Zanthoxyli Bungeani to overflow the surface; drying in a drying chamber at 40.5 deg.C for 10 hr to allow fructus Zanthoxyli to absorb oleum Zanthoxyli adhered on surface;
step 4, drying the pepper subjected to the step 3 in a drying chamber at 42.5 ℃ for 6 hours, and then drying in a drying chamber at 44.5 ℃ for 4 hours;
in the drying process, cold air 2 is introduced into a heat exchanger 3 for heat exchange, warm air 15 obtained by heat exchange is introduced into a heater 4 for heating, hot air 14 obtained by heating by the heater 4 is introduced into a drying chamber 6, and damp and hot air 8 generated in the drying process is introduced into the heat exchanger 3 to be used as a heat source for preheating the cold air 2 (as shown in fig. 2).
In this embodiment, the drying apparatus in embodiment 1 is adopted as the drying apparatus.
Example 3
A preparation method of dried pepper comprises the following steps:
step 1, natural air drying: naturally drying the picked fresh pepper, naturally drying the fresh pepper, and then putting the dried fresh pepper into a drying chamber of drying equipment;
step 2, hot air dehumidification: opening a drying device, and sequentially drying the naturally air-dried Chinese prickly ash in a drying chamber at the temperature of 32.5 ℃ for 1 hour, in a drying chamber at the temperature of 35.5 ℃ for 2 hours and in a drying chamber at the temperature of 37.5 ℃ for 2 hours;
step 3, oil yielding and oil receiving: drying in a drying chamber at 39.5 deg.C for 7 hr to allow oleum Zanthoxyli Bungeani to overflow out of the surface; drying in a drying chamber at 41.5 deg.C for 8 hr to allow fructus Zanthoxyli to absorb oleum Zanthoxyli adhered on surface;
step 4, drying the pepper subjected to the step 3 in a drying chamber at 43.5 ℃ for 4 hours, and then drying in a drying chamber at 455 ℃ for 2 hours;
in the drying process, cold air 2 is introduced into a heat exchanger 3 for heat exchange, warm air 15 obtained by heat exchange is introduced into a heater 4 for heating, hot air 14 obtained by heating by the heater 4 is introduced into a drying chamber 6, and damp and hot air 8 generated in the drying process is introduced into the heat exchanger 3 to be used as a heat source for preheating the cold air 2 (as shown in fig. 2).
In this embodiment, the drying apparatus in embodiment 1 is adopted as the drying apparatus.
In addition, the drying equipment further comprises a control system, a temperature sensor is placed in the drying chamber and connected with the control system, the drying time and the drying temperature are controlled by the control system, and the temperature and the drying time in the drying chamber are displayed in real time through a display terminal.
The device and the method in the embodiment are adopted, the damp and hot air for drying the pepper is recycled, the waste heat recovery is realized, the power consumption of the pepper drying device is greatly reduced (compared with the drying method adopting the existing common air heat source pump type pepper drying device, the method can save about 10 degrees of electricity per hour), the pepper is dried without adopting combustion heat, the air emission containing pollutants is fundamentally stopped, the energy conservation and emission reduction of pepper drying are realized, the emission of damp and hot air can be reduced, and the personnel health in an operation area is facilitated; the dry pepper prepared by the method has low cost and can be used as a preferred method for pepper planting and processing enterprises; the method can also accurately and stably control the drying temperature, and the prepared dried pepper has good appearance, almost no damage and no pepper blackening condition, and the selling price of the dried pepper can be increased by about 6000 yuan per ton.

Claims (8)

1. A preparation method of dry pepper is characterized by comprising the following steps: the cold air is heated by the heater and then is introduced into the drying chamber to dry the pepper, and the damp and hot air generated in the drying process is led out of the drying chamber to be used as a heat source for preheating the cold air.
2. The method of claim 1, wherein the steps comprise: introducing cold air into a heat exchanger for heat exchange, introducing warm air obtained by heat exchange into a heater for heating, introducing hot air obtained by heating by the heater into a drying chamber for drying the pepper, and introducing damp and hot air generated in the drying process into the heat exchanger as a heat source for preheating cold air.
3. The method according to claim 1 or 2, characterized in that: the heater comprises a PTC heating tube and a three-dimensional fin tube, and the PTC heating tube is arranged in the three-dimensional fin tube.
4. The method of claim 3, wherein the steps comprise:
step 1, natural air drying: naturally drying the picked fresh pepper;
step 2, hot air dehumidification: opening a drying device, and sequentially drying naturally-dried pepper in a drying chamber at 32 +/-0.5 ℃ for 2 +/-1 hours, in a drying chamber at 35 +/-0.5 ℃ for 3 +/-1 hours, and in a drying chamber at 37 +/-0.5 ℃ for 3 +/-1 hours;
step 3, oil yielding and oil receiving: drying in a drying chamber at 39 + -0.5 deg.C for 8 + -1 hr to allow oleum Zanthoxyli Bungeani to overflow out of the surface; drying at 41 + -0.5 deg.C for 9 + -1 hr to allow the prickly ash to absorb the prickly ash oil attached to the surface;
step 4, drying the pepper subjected to the step 3 in a drying chamber at 43 +/-0.5 ℃ for 5 +/-1 hour, and then drying in a drying chamber at 45 +/-0.5 ℃ for 3 +/-1 hour;
the drying equipment comprises a drying chamber (6) and an air box, wherein a heat exchanger (3), a heater (4) and a fan (5) are arranged in the air box, a warm air outlet of the heat exchanger (3) is connected with an inlet of the heater (4), a wet and hot air inlet of the heat exchanger (3) is communicated with a wet and hot air outlet of the drying chamber (6), an outlet of the heater (4) is connected with a hot air inlet of the drying chamber (6), the heat exchanger (3) is positioned above the heater (4), and the fan (5) is positioned between the heater (4) and the hot air inlet of the drying chamber (6); the cold air (2) is heated by the heater (4) and then is introduced into the drying chamber (6), and the wet hot air (8) generated in the drying process is introduced into the heat exchanger (3) to be used as a heat source for preheating the cold air (2).
5. The method of claim 4, wherein: in the step 1, fresh pepper which is just picked is firstly placed on a bracket, then the bracket is placed on a supporting table (10) on the side wall of the drying chamber (6), and the fresh pepper is naturally dried and then is loaded into the drying chamber (6).
6. The method of claim 5, wherein: the drying equipment also comprises a guide plate (20) used for guiding the hot air (14) to circulate in the direction, and the guide plate (20) is positioned at the bottom of the drying chamber (6).
7. The method of claim 6, wherein: guide plate (20) are driven through electric actuator, electric actuator includes motor (17), connecting rod one (18) is connected to motor (17) output, connecting rod two (19) are connected in connecting rod one (18) are articulated, connecting rod two (19) fixed connection pivot (21), pivot (21) fixed connection guide plate (20), drive guide plate (20) reciprocal upset through connecting rod and pivot (21) when motor (17) rotate.
8. The method of claim 7, wherein: the heater (4), the heat exchanger (3) and the fan (5) are arranged in the interlayer air box (13), the fan (5) is arranged in the bottom layer space of the interlayer air box (13), the heater (4) is arranged in the middle layer space of the interlayer air box (13), and the heat exchanger (3) is arranged at the top of the interlayer air box (13); a hot air inlet of the drying chamber (6) is positioned at the lower part of the side wall of the drying chamber (6), and a wet hot air outlet of the drying chamber (6) is positioned at the upper part of the side wall of the drying chamber (6).
CN201910723295.8A 2019-08-06 2019-08-06 Preparation method of dried pepper Active CN112344675B (en)

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