CN203776071U - Spiral food heating/cooling/drying device - Google Patents

Abstract

The utility model discloses a spiral food heating, cooling or drying device, which comprises a thermal insulation storehouse and a single screw conveying device, and the single screw conveying device includes a cross bar, a rotating hub, a spiral tower, a temperature sensor, and a conveying mesh belt. , a tensioning wheel and a drainage groove, characterized in that it also includes a fluid pipeline main pipe, a fluid pipeline branch pipe, an arc cover plate, a condensed water deflector, a condensed water deflector bracket and an exhaust fan. The medium in the fluid pipeline is constant temperature air, including steam, cold air and hot air, which can meet the processing requirements of various food such as cooking, cooling and drying. The medium is directly sprayed onto the surface of the material through the branch pipe of the fluid pipeline to make it fully contact with the material, which can effectively improve the heat conduction efficiency of the medium; the arc-shaped cover plate and the condensate deflector can effectively dredge the condensed water to ensure that the quality of the product is not affected. The influence of condensed water; the exhaust fan on the thermal insulation storage body is used for dehumidification during the drying process to improve the drying efficiency.

Description

A spiral food heating, cooling or drying device

technical field

The utility model belongs to the technical field of food processing, in particular to a food heating, cooling or drying device. the

Background technique

At present, most of the continuous cooking devices used in food processing are tunnel-type structures, such as the paper published by Xu Wenqi et al. (Research on a continuous cooking process and equipment for fresh and live sea cucumbers[J]. Food Science and Technology, 2011 ), a tunnel-type continuous cooking equipment is introduced, which is composed of a feeding mechanism, a cooking tank, a foam removal device, ancillary equipment, and an electric control box. The food conveying path of the tunnel cooking machine is a straight line. In order to meet the requirements of food processing technology and unit output, it is necessary to ensure that the tunnel has a sufficient length. Therefore, the equipment occupies a large area and is not suitable for use in limited space. Existing food processing equipment has also applied a kind of spiral structure, and this spiral structure is mainly used in food continuous quick-freezing processing technology, discloses a kind of single-spiral quick-freezing device as the patent document that the patent number is ZL 93244211.0, and this device is provided by the library Body, rotating hub, chain network and cooling fan. The single-screw device uses a suction-type cooling fan connected to the evaporator to form radial blowing on the rotating hub, and drives the air in the warehouse to flow to form an internal circulating cold air path, and realizes the cooling between the processed material and the evaporator through the cold air. Heat exchange, so as to complete the freezing process of the material. This spiral structure makes full use of the space height, and has a compact structure, which can effectively reduce the equipment footprint. However, this spiral device mainly has a single function, that is, it is designed for quick-frozen food processing, and its air path only circulates in the storage body. As a result, the device cannot be directly used in other food processing techniques, such as constant temperature air treatment processes such as heating or drying, so that its application is limited. the

And the processing of some existing special processed foods such as rice cakes, noodle nests, rice cakes, water chestnut cakes, steamed meat with flour, steamed fish with flour, steamed buns, steamed lotus root with flour and other steamed vegetables and fruits with flour requires special food processing equipment or Device processing, this aspect is still a blank. the

Utility model content

The purpose of the utility model is to overcome the defects of the prior art and provide a spiral food heating, cooling or drying device. The utility model adopts the spiral structure and the design of the fluid pipeline, which can not only effectively improve the The area utilization rate can also meet the needs of different processing techniques. The medium is directly sprayed onto the surface of the material through the branch pipe of the fluid pipeline to make it fully contact with the material, which can effectively improve the heat transfer efficiency of the medium. The device is also equipped with an arc-shaped cover plate and a condensate deflector, which can effectively guide the condensate. Ensure that the quality of the product is not affected by condensation. The exhaust fan installed on the thermal insulation storage body is used for dehumidification during the drying process to improve the drying efficiency. The medium in the fluid pipeline is constant temperature air, including steam, cold air and hot air, which can meet the processing requirements of various food such as cooking, cooling and drying. the

The utility model is realized through the following technical solutions:

A spiral food heating, cooling or drying device and its application, it includes a thermal insulation storage body 10 and a single screw conveying device, the single screw conveying device includes a cross bar 40, a rotating hub 50, a spiral tower 60, and a temperature sensor 70 , conveying mesh belt 100, tensioning wheel 110 and drainage groove 120, it also includes fluid pipeline main pipe 20, fluid pipeline branch pipe 21, arc cover plate 30, condensed water deflector 80, condensed water deflector bracket 90 and exhaust fan 113; the fluid pipeline main pipe 20 is provided with an interface communicating with the external medium, and the fluid pipeline main pipe 20 and the fluid pipeline branch pipe 21 are laterally rigidly connected; the fluid pipeline branch pipe 21 is evenly distributed with gas injection holes; the horizontal The rod 40 is rigidly connected with the main pipe 20 of the fluid pipeline to form a support frame; the angle between the conveying mesh belt 100 and the horizontal plane is 2-8°, and it is distributed on the branch pipe 21 of the fluid pipeline in a spiral shape; the arc-shaped cover The plate 30 is installed below the cross bar 40; the condensed water deflector bracket 90 is rigidly connected to the fluid pipeline branch pipe 21, and the condensed water deflector 80 is movably installed on the condensed water deflector bracket 90; the exhaust fan 113 is installed On the insulation storehouse body 10. the

The above medium is constant temperature air, including steam, cold air and hot air. the

The device of the utility model can be used in food heating, cooling or drying process. the

In order to meet different processing needs, the utility model device can be equipped with some temperature control systems with common functions, including temperature sensors, electronic flow meters, flow control valves and controllers. These outsourced devices or parts can be obtained from commercial channels. Thereby, constant temperature control can be realized (temperature sensing, temperature control, and medium flow control are all conventional technologies in this field, and those skilled in the art can easily implement the utility model through existing manuals and documents). the

The device of the utility model can be applied in the heating, cooling or drying process of food. the

The above-mentioned foods include rice cakes, noodle nests, rice cakes, water chestnut cakes, steamed meat with flour, steamed fish with flour, steamed buns, steamed lotus root with flour, steamed sweet potatoes with flour or/and steamed yam with flour. the

The beneficial effects of the utility model are:

(1) The device of the utility model adopts a spiral structure and a fluid pipeline design, which not only enables the equipment to occupy a small area and has a high utilization rate of the plant, but also realizes cooking, cooling and drying different foods by changing the medium in the fluid pipeline. Processing technology requirements. The branch pipe of the fluid pipeline of the utility model can directly spray the medium onto the surface of the material to make it fully contact with the material, thereby greatly improving the heat conduction efficiency of the medium and effectively reducing the energy consumption of the product. the

(2) The arc-shaped cover plate and the condensed water guide plate of the utility model can effectively guide the condensed water to be discharged, and ensure that the quality of the product is not affected by the condensed water. The movable installation structure of the condensed water deflector and the condensed water deflector bracket of the utility model can facilitate the cleaning and maintenance of the equipment, and the heat insulation and sealing structure of the spiral tower can effectively protect the rotating hub from being affected by the medium, thereby prolonging its life. service life. the

(3) The exhaust fan installed on the thermal insulation storehouse body of the present invention can effectively discharge the moisture in the drying process and improve the drying efficiency. the

Description of drawings

Fig. 1: is the front view of the overall structure schematic diagram of the utility model. I in the figure includes the main pipe of the fluid pipeline, the branch pipe of the fluid pipeline, the deflector of the condensed water, the support of the deflector of the condensed water and the conveying mesh belt. the

Fig. 2: is the top view of the overall structure schematic diagram of the utility model. the

Figure 3: It is a partially enlarged view of part I of Figure 1. the

Figure 4: Diagram of several jet holes on a fluid piping branch. the

Figure 5: Schematic diagram of tensioner application.

The reference signs are as follows:

10-Insulation storage body, 20-Fluid pipeline supervisor, 21-Fluid pipeline branch pipe, 30-Curved cover plate, 40-Horizontal bar, 50-Rotating hub, 60-Spiral tower, 70-Temperature sensor, 80-Condensed water guide Flow plate, 90-condensed water deflector bracket; 100-conveyor mesh belt, 110-tension wheel, 113-exhaust fan, 120-drainage tank. the

Detailed ways

Embodiment 1 Device preparation (design) embodiment

As shown in Fig. 1 and Fig. 2, a spiral food heating, cooling or drying device includes a thermal insulation storage body 10 (the thermal insulation storage body can be externally connected to a cold air system or an adjustable hot air system) and a single screw conveying device. The single screw conveying device includes a cross bar 40, a rotating hub 50, a spiral tower 60, a temperature sensor 70, a conveying mesh belt 100, a tension wheel 110 and a drainage groove 120, and is characterized in that it also includes a fluid pipeline main pipe 20, a fluid pipeline branch pipe 21. Arc-shaped cover plate 30 , condensed water deflector 80 , condensed water deflector bracket 90 and exhaust fan 113 . The rotating hub 50 is connected with external power, and the spiral tower 60 is rigidly connected with the rotating hub 50; the fluid pipeline main pipe 20 is provided with an interface communicating with the external medium, and the fluid pipeline main pipe 20 and the fluid pipeline branch pipe 21 are laterally rigidly connected; the fluid pipe branch pipe 21 There are jet holes evenly distributed on the top; the cross bar 40 is rigidly connected with the main pipe 20 of the fluid pipeline to form a support frame; the angle between the conveying mesh belt 100 and the horizontal plane is 2-8°, and it is distributed on the branch pipe 21 of the fluid pipeline in a spiral shape. The wheel 110 forms a cycle and can run continuously; the arc-shaped cover plate 30 is installed under the cross bar 40; the condensate deflector bracket 90 is rigidly connected to the branch pipe 21 of the fluid pipeline, and the condensate deflector 80 is movably installed on the condensate deflector On the plate support 90; the exhaust fan 113 is installed on the thermal insulation storage body 10; the drainage groove 120 is arranged in the lower part of the thermal insulation storage body 10, and communicates with the outside of the thermal insulation storage body 10; the spiral tower 60 is a hollow cylindrical heat-insulating sealing structure. the

In order to adapt to different processing needs, the utility model device can be equipped with a temperature control system, including temperature sensors, electronic flow meters, flow control valves and controllers. The above-mentioned devices and parts can be purchased from the market. the

The device of the utility model can process foods such as rice, rice noodles, rice cakes, steamed buns, rice cakes, steamed fish, steamed meat with flour, sweet potatoes, yams, and lotus root. the

Embodiment 2 Application example 1 (the application of the device of the present invention in the heating and steaming process in rice cake processing)

When the spiral food heating device constructed in Example 1 is used for steaming rice cakes with a yield of 625Kg/h, the medium is saturated steam at 120±5°C, and the heat supply is about 1.95×10 ⁵ KJ/h. The rotating hub 50 is driven by an external motor, and the rotating hub 50 drives the spiral tower 60 to perform a rotating motion, and the spiral tower 60 drives the conveying mesh belt 100 to perform a spiral motion through friction transmission. Saturated steam with a temperature of 120±5°C is passed into the main pipe 20 of the fluid pipeline, and the flow rate is about 90Kg/h. The steam is sprayed directly onto the rice cake from the evenly distributed pores on the branch pipe 21 of the fluid pipeline to ensure uniform contact between the steam and the material. Temperature control device, the temperature inside the thermal insulation storage body 10 is maintained at 100±2°C, tested by a multi-channel temperature tester, the temperature value of the 8 probes is 100±2°C, that is, the temperature distribution in the thermal insulation storage body 10 is even, reaching Cooking process requirements for rice cakes. The rice cake fermented slurry is injected into the tray, the initial temperature is 15±2°C, and the weight of each unit is about 20g, and then it is fed into the device through the feeding port, and is conveyed with the conveyor mesh belt 100 spirals. After about 20 minutes, it comes out of the device. The material port is output and enters the next process. The rice cake is steamed by high-temperature steam during this conveying process. After tasting, the rice cake steamed by this device tastes similar to the rice cake steamed by ordinary cooking methods. During the whole steaming process, the arc-shaped cover plate 30 and the condensed water deflector 80 can dredge the condensed water and collect it in the drainage tank 120 for discharge, effectively preventing the condensed water from dripping on the material and affecting the product quality. The rice cake to be steamed is continuously input from the feed port of the device, and is continuously output from the discharge port after being transported and synchronously steamed, and enters the next process, forming a continuous working cycle. If the ordinary continuous tunnel cooking machine is used to complete this process, its floor area is about 42m ² , while the utility model device is used, its floor area is only 24m ² , so as to achieve continuous processing requirements.

Embodiment 3 Application example 2 (application of the cooling process of the device of the present utility model in rice cake processing)

When the spiral food cooling device constructed in Example 1 is used for cooling rice cakes with a yield of 625Kg/h, the medium is cold air at 10±2°C, and the cooling capacity is about 1.6×10 ⁵ KJ/h. The rotating hub 50 is driven by an external motor, and the rotating hub 50 drives the spiral tower 60 to perform a rotating motion, and the spiral tower 60 drives the conveying mesh belt 100 to perform a spiral motion through friction transmission. The cold air with a temperature of 10±2°C is passed into the main pipe 20 of the fluid pipeline, and the cold air is directly sprayed onto the rice cake from the evenly distributed air holes on the branch pipe 21 of the fluid pipeline to ensure that the cold air is in uniform contact with the material. The temperature is maintained at (10±2)°C, tested by a multi-channel temperature tester, the temperature value of the 8 probes is (10±2)°C, that is, the temperature distribution in the heat preservation storehouse 10 is uniform, and the cooling process of the rice cake is achieved Require. The steamed rice cake is fed into the tray along with the feeding port of the device. The initial temperature is 100°C, and the weight of each is about 20g. It is conveyed with a 100 screw conveying mesh belt. After about 15 minutes, it is output from the device’s discharging port and enters the next process. . The rice cake is cooled by air-conditioning during this conveying process, and the center temperature drops to (15±5)°C. The rice cake to be cooled is continuously input from the feed port of the device, and is continuously output from the discharge port after being transported and synchronously cooled, and enters the next process, forming a continuous working cycle to meet the requirements of continuous processing.

Embodiment 4 Application example 3 (application of the drying process of the device of the present utility model in rice flour processing)

Adopt the screw type food drying device that embodiment 1 builds, when being used for the rice flour drying process of 650Kg/h in output, the rice flour to be dried is carried out two stages of drying by two screw type food drying devices successively, the medium that feeds in the device is respectively Hot air with a temperature of 60°C and a humidity of 40% and hot air with a temperature of 45°C and a humidity of 27%. The rotating hub 50 is driven by an external motor, and the rotating hub 50 drives the spiral tower 60 to perform a rotating motion, and the spiral tower 60 drives the conveying mesh belt 100 to perform a spiral motion through friction transmission. In the first stage, hot air with a temperature of 60°C, a humidity of 40%, and a heat supply of about 5.60×10 ⁶ KJ/h is passed into the main pipe 20 of the fluid pipeline. Spray on the rice cake to ensure that the hot air is in uniform contact with the material. Through the temperature control device, the temperature in the heat preservation storehouse 10 is maintained at (60±2)°C. Tested by a multi-channel temperature tester, the temperature of the 8 probes is (60±2)°C, that is, the temperature distribution in the thermal insulation storehouse 10 is even, which meets the drying process requirements for rice noodles. The moisture in the drying process is discharged by the exhaust fan 113 at a wind speed of 40m ³ /min. The rice noodles to be dried are sent in from the feed port of the first device along with the tray. The initial temperature is about 20°C, the water content is about 56.4%, and the diameter of a single rice noodle is about 2mm. After about 120 minutes, the rice noodles are dried by hot air, and the water content drops to 24.7%, and then they are output from the outlet of the device and sent to the next screw-type food drying device. In the second stage of drying, the temperature of the fluid pipeline main pipe 20 is 45°C, the humidity is 27%, and the heat supply is about 1.85×10 ⁵ KJ/h. The drying process is the same as that of the first stage. After about 120 minutes, the The device is output from the discharge port and enters the next process. The rice noodles to be dried are continuously input from the feed port of the first device, and are continuously output from the discharge port of the second device after two stages of drying, forming a continuous working cycle to meet the requirements of continuous processing.

Example 5 List of application examples

The spiral food heating, cooling or drying device constructed in Example 1 can also be applied to the processing of other foods, as follows:

(1) Examples of suitable processed products of the utility model

1. Steamed buns

(1) Raw materials: flour, sugar, water, yeast, baking powder

(2) Process:

A. Mix flour, water, baking powder and sugar in proportion to form a dough, and leave it to ferment;

B. The steamed buns are formed, put on a plate, and proofed in the proofing box for about 30 minutes;

C. Steam at 100°C for about 15 minutes. the

2. Tamaled pork

(1) Raw materials: pork belly, rice noodles, appropriate amount of cooking wine, soy sauce, sugar, salt, pepper, ginger, rock sugar, monosodium glutamate

(2) Process:

A. Wash the pork belly and slice it;

B. Mix the cooking wine, sugar, light soy sauce, salt, and ginger in proportion and marinate the meat for about 20 minutes to make the pork belly fully tasty;

C. After the meat is marinated, pour in steamed meat powder and stir evenly, then put it on a plate and sprinkle with minced green onion;

D. Steam at 100°C for about 30 minutes. the

3. Steamed Wuchang Fish

(1) Raw materials: Wuchang fish, onion, ginger, steamed fish soy sauce, salt, white wine, Chinese prickly ash, chopped pepper, cooking oil

(2) Process:

A. Remove the scales of Wuchang fish, remove the viscera, gills, and clean up;

B. Mix green onion, ginger and fish in proportion, sprinkle with cooking wine and marinate for about 30 minutes, and blanch the marinated Wuchang fish;

C. Put on a plate and steam at 100°C for about 15 minutes. the

4. Steamed sweet potatoes

(1) Raw material: sweet potato

(2) Process:

A. Wash and peel the sweet potatoes, slice or obliquely cut into blocks;

B. Pack into bags, seal, and steam at 100°C for about 30 minutes. the

5. Steamed lotus root

(1) Raw materials: lotus root, rice noodles, minced ginger, white paste pepper powder, chopped pepper, shallot, white vinegar

(2) Process:

A. Peel the lotus root and cut into strips of the same thickness (width and thickness are about 1cm);

B. Dilute the white vinegar in proportion, soak and wash the lotus root with the diluent;

C. Drain the lotus root, add salt, white paste pepper powder, chopped pepper, rice noodles, shallots, and mix well so that the lotus root can be evenly coated with the seasoning;

D. Pack into bags, seal, and steam at 100°C for about 30 minutes. the

6. Steamed rice

(1) Raw materials: rice, water (mass ratio of rice to water = 1:1.2)

(2) Process:

A. Wash the rice;

B. Rice water is mixed according to the mass ratio of 1:1.2;

C. Put on a plate and steam at 100°C for about 30 minutes. the

(2) The technical requirements of the product category and application of the utility model

Table Product Types and Application Process Requirements

Note: The above retort boxes and retort bags are all made of PVDC. the

Claims (1)

1. A spiral food heating, cooling or drying device, comprising a thermal insulation storage body (10) and a single screw conveying device, the single screw conveying device includes a cross bar (40), a rotating hub (50), a screw Tower (60), temperature sensor (70), conveying mesh belt (100), tension pulley (110) and drainage groove (120), it is characterized in that, it also comprises fluid pipeline main pipe (20), fluid pipeline branch pipe (21 ), arc-shaped cover plate (30), condensed water deflector (80), condensed water deflector bracket (90) and exhaust fan (113), the fluid pipeline main pipe (20) is provided with external media The interface of the fluid pipeline main pipe (20) and the fluid pipeline branch pipe (21) are laterally rigidly connected; the fluid pipe branch pipe (21) is evenly distributed with air injection holes; Connect and form a support frame; the included angle between the conveying mesh belt (100) and the horizontal plane is 2-8°, and the conveying mesh belt (100) is spirally distributed on the fluid pipeline branch pipe (21); the described The arc-shaped cover plate (30) is installed under the crossbar (40); the condensed water deflector bracket (90) is rigidly connected to the fluid pipe branch (21), and the condensed water deflector (80) It is movable installed on the condensate deflector bracket (90); the exhaust fan (113) is installed on the thermal insulation storage body (10); the medium is constant temperature air, including steam, cold air and hot air.