CN212911475U

CN212911475U - Vacuum fruit drying device

Info

Publication number: CN212911475U
Application number: CN202021804780.2U
Authority: CN
Inventors: 张川; 李晶; 张龙
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2020-08-25
Filing date: 2020-08-25
Publication date: 2021-04-09
Anticipated expiration: 2030-08-25

Abstract

The utility model belongs to the technical field of kitchen appliance, concretely relates to dry fruit device in vacuum, this dry fruit device in vacuum includes the box, the hot air drying subassembly, vacuum generation subassembly and control assembly, be provided with the drying chamber in the box, the drying chamber sets to hold and eats the material, the hot air drying subassembly sets up between box and drying chamber, the hot air drying subassembly sets to dry edible material, vacuum generation subassembly sets up in the box, vacuum generation subassembly sets to make the drying chamber be vacuum state and every interval a period changes the pressure in the drying chamber, control assembly sets up in the box, hot air drying subassembly and vacuum generation subassembly are connected with the control assembly electricity respectively. According to the utility model discloses dry fruit device in vacuum, the vacuum takes place the subassembly and changes the pressure in the drying chamber at an interval a period, has broken the balance of edible material surface vapor partial pressure and drying chamber vapor partial pressure among the drying process, has increased mass transfer power, has improved drying efficiency.

Description

Vacuum fruit drying device

Technical Field

The utility model belongs to the technical field of kitchen appliance, concretely relates to fruit device is dried in vacuum.

Background

This section provides background information related to the present disclosure only and is not necessarily prior art.

Drying is an important link of agricultural product processing, and the hot air and vacuum combined drying technology is a technology of respectively adopting hot air drying and vacuum drying combination in different drying stages. The prior hot air vacuum combined drying technology has the following defects: the hot air circulation mode is unreasonable, and the drying uniformity of food materials at different positions is poor by adopting the airflow circulation mode of bottom-in and top-out; in the vacuum drying stage, a pressure operation mode of constant-pressure vacuum or intermittent vacuum is adopted, so that the surface pressure of the food material and the pressure of the drying chamber reach a balanced state, the dehydration of the food material is inhibited, and the drying efficiency is low.

SUMMERY OF THE UTILITY MODEL

The utility model aims at solving the problem that the pressure operation mode of adopting constant pressure vacuum or intermittent vacuum leads to low drying efficiency in the prior art at least. The purpose is realized by the following technical scheme:

the utility model provides a fruit device is done in vacuum, include:

the food drying device comprises a box body, a drying chamber and a food storage tank, wherein the box body is internally provided with the drying chamber which is used for containing food materials;

a hot air drying assembly disposed between the box body and the drying chamber, the hot air drying assembly being configured to dry food material;

a vacuum generating assembly disposed within the cabinet, the vacuum generating assembly configured to place the drying chamber in a vacuum state and to change a pressure within the drying chamber at intervals of time;

the control assembly is arranged in the box body, the hot air drying assembly and the vacuum generating assembly are respectively electrically connected with the control assembly, and the control assembly is arranged to control the drying process of food materials.

According to the utility model discloses dry fruit device in vacuum, hot air drying subassembly, vacuum take place the subassembly and control assembly all sets up in the box, has improved the degree of integrating of dry fruit device in vacuum, has reduced the volume of dry fruit device in vacuum, has reduced the cost of transportation. The temperature in the drying cavity is increased through the hot air drying assembly, so that the temperature of the food materials is increased, and the evaporation of water in the food materials is accelerated. The drying chamber is in a vacuum state through the vacuum generating assembly, the pressure in the drying chamber is changed at intervals, and compared with vacuum drying, due to the fact that the pressure in the drying chamber is changed alternately at intervals and intervals, the balance between the surface water vapor partial pressure of the food materials and the water vapor partial pressure of the drying chamber in the drying process is timely broken, mass transfer power is increased, microchannels of the food materials are favorably expanded, the path of water transfer of the food materials in the drying process is widened, drying efficiency is effectively improved, drying time is shortened, drying energy consumption is reduced, and rehydration performance of dried products is improved. Realize eating dry automated processing of material through the control assembly, reduce the manual operation, improve the quality of the edible material after the drying, guarantee the homogeneity of quality.

In some embodiments of the present invention, the vacuum generating assembly comprises:

the vacuum pump is arranged in the box body and periodically changes the pressure in the drying chamber, and an air outlet of the vacuum pump is communicated with the external environment;

the vacuum pump is communicated with the drying chamber through the vacuum pipeline and is arranged to pump the air in the drying chamber to the external environment so as to enable the drying chamber to be in a vacuum state.

In some embodiments of the present invention, the vacuum generating assembly further comprises:

a control valve disposed on the vacuum conduit, the control valve configured to restrict a flow of air in the vacuum conduit.

In some embodiments of the present invention, the control assembly comprises:

the temperature and humidity sensor is arranged on the box body and is used for detecting the temperature and the humidity in the drying chamber;

a pressure sensor disposed on the cabinet, the pressure sensor being configured to detect a pressure value within the drying chamber;

the exhaust valve is arranged on the box body and is used for controlling the drying chamber to be communicated with the external environment;

the hot air drying assembly, the vacuum generation assembly, the temperature and humidity sensor, the pressure sensor and the exhaust valve are respectively and electrically connected with the controller.

In some embodiments of the present invention, the temperature and humidity sensor and the pressure sensor are disposed above the drying chamber.

In some embodiments of the invention, the controller adjusts the vacuum pump based on the signal of the pressure sensor.

In some embodiments of the present invention, the box body is provided with at least one air inlet, and the drying chamber is communicated with the air inlet;

the hot air drying assembly includes a heater disposed between the cabinet and the drying chamber, the heater being configured to heat air.

In some embodiments of the present invention, the hot air drying assembly further comprises a blower, and the blower is disposed between the heater and the box body.

In some embodiments of the present invention, the vacuum fruit drying device further comprises at least one drying rack, and the drying rack is disposed in the drying chamber.

In some embodiments of the present invention, a heat insulating layer is disposed between the box body and the drying chamber.

Drawings

Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:

fig. 1 is a schematic perspective view of a vacuum fruit drying device according to an embodiment of the present invention;

FIG. 2 is a schematic perspective view of FIG. 1 in another direction;

FIG. 3 is a schematic view of the internal structure of the vacuum fruit drying device shown in FIG. 1;

fig. 4 is a schematic diagram of the connection of the vacuum pump, the heater and the control assembly according to the embodiment of the present invention.

The reference symbols in the drawings denote the following:

1. a box body; 11. a main body; 12. a box door; 13. a drying chamber; 111. an air inlet; 131. an air inlet channel; 132. a drying rack;

2. a hot air drying component; 21. a fan; 22. a heater;

3. a vacuum generating assembly; 31. a vacuum pump; 32. a vacuum line; 33. a control valve;

4. a control component; 41. a temperature and humidity sensor; 42. a pressure sensor; 43. an exhaust valve; 44. and a controller.

Detailed Description

Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

It is to be understood that the terminology used herein is for the purpose of describing particular example embodiments only, and is not intended to be limiting. As used herein, the singular forms "a", "an" and "the" may be intended to include the plural forms as well, unless the context clearly indicates otherwise. The terms "comprises," "comprising," "including," and "having" are inclusive and therefore specify the presence of stated features, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, steps, operations, elements, components, and/or groups thereof.

Although the terms first, second, third, etc. may be used herein to describe various elements, components, regions, layers and/or sections, these elements, components, regions, layers and/or sections should not be limited by these terms. These terms may be only used to distinguish one element, component, region, layer or section from another region, layer or section. Terms such as "first," "second," and other numerical terms when used herein do not imply a sequence or order unless clearly indicated by the context. Thus, a first element, component, region, layer or section discussed below could be termed a second element, component, region, layer or section without departing from the teachings of the example embodiments.

For convenience of description, spatially relative terms, such as "inner", "outer", "lower", "below", "upper", "above", and the like, may be used herein to describe one element or feature's relationship to another element or feature as illustrated in the figures. Such spatially relative terms are intended to encompass different orientations of the device in use or operation in addition to the orientation depicted in the figures. For example, if the device in the figures is turned over, elements described as "below" or "beneath" other elements or features would then be oriented "above" or "over" the other elements or features. Thus, the example term "below … …" can include both an orientation of above and below. The device may be otherwise oriented (rotated 90 degrees or at other orientations) and the spatially relative descriptors used herein interpreted accordingly.

As shown in fig. 1 to 4, a vacuum fruit drying device according to an embodiment of the present invention includes:

the food drying box comprises a box body 1, wherein a drying chamber 13 is arranged in the box body 1, and the drying chamber 13 is used for containing food materials;

the hot air drying component 2 is arranged between the box body 1 and the drying chamber 13, and the hot air drying component 2 is used for drying food materials;

a vacuum generating assembly 3, the vacuum generating assembly 3 is arranged in the box body 1, the vacuum generating assembly 3 is arranged to enable the drying chamber 13 to be in a vacuum state and change the pressure in the drying chamber 13 at intervals;

control assembly 4, control assembly 4 set up in box 1, and hot air drying subassembly 2 and vacuum generation subassembly 3 are connected with control assembly 4 electricity respectively, and control assembly 4 sets to the drying process of control edible material.

According to the utility model discloses dry fruit device in vacuum, hot air drying subassembly 2, vacuum take place subassembly 3 and control assembly 4 all set up in box 1, have improved the degree of integrating of dry fruit device in vacuum, have reduced the volume of dry fruit device in vacuum, have reduced the cost of transportation. The temperature in the drying cavity is increased through the hot air drying component 2, so that the temperature of the food materials is increased, and the evaporation of water in the food materials is accelerated. The drying chamber 13 is vacuumed by the vacuum generating assembly 3 and the pressure inside the drying chamber 13, that is, the degree of vacuum of the drying chamber 13, is changed at intervals. Compared with vacuum drying, the balance between the surface water vapor partial pressure of the food materials and the water vapor partial pressure of the drying chamber 13 in the drying process is timely broken due to the alternate change of the pressure of the drying chamber 13 at intervals of a period of time, so that the mass transfer power is increased, the microchannel of the food materials is favorably expanded, the path for transferring the water of the food materials in the drying process is widened, the drying efficiency is effectively improved, the drying time is shortened, the drying energy consumption is reduced, and the rehydration of a dried product is improved. Realize eating dry automated processing of material through control assembly 4, reduce manual operation, improve the quality of the edible material after the drying, guarantee the homogeneity of quality.

It should be noted that the vacuum generating assembly makes the drying chamber 13 in a vacuum state and changes the pressure in the drying chamber 13 at intervals of time have two conditions: firstly, when the pressure value in the drying cavity is A, the pressure value in the drying cavity is adjusted to be B after the interval of t1 time, and after the interval of t2 time, the pressure value in the drying cavity is adjusted to be C, wherein A is not equal to B not equal to C, t1 is not equal to t2, and the like; secondly, when the pressure value in the drying cavity is A, the pressure value in the drying cavity is adjusted to be B after the interval of t1 time, and after the interval of t2 time, the pressure value in the drying cavity is adjusted to be C, wherein A is not equal to B not equal to C, t1 is equal to t2, and the like. In the following, the second case will be taken as an example, i.e. the pressure in the drying chamber is periodically changed according to a certain law.

The vacuum fruit drying device in the embodiment is suitable for drying agricultural crops such as medlar, bananas, grapes and American ginseng.

In some embodiments of the present invention, the box body 1 may be in a top-open type, or in a side-open type, and the application describes the box body 1 as an example in a side-open type. As shown in fig. 1 to 3, the cabinet 1 includes a body and a door 12, the door 12 is rotatably connected to the body, and the body is recessed to form a drying chamber. In order to ensure the tightness of the drying chamber during the drying process, a sealing strip is arranged between the box door 12 and the body. In order to further enhance the reliability of the closed box 1, a buckle or a magnet can be arranged between the box door 12 and the body to enhance the reliability of the closed box 1. In order to facilitate the user to visually see the drying process of the food material, a visual window is further disposed on the door 12, and the drying chamber 13 can be seen through the visual window.

The utility model discloses an in some embodiments, this application adopts hot-blast and pulsation vacuum to combine to eat the material and dry, and pulsation vacuum makes drying chamber 13 pressure change according to certain law periodicity on vacuum basis. As shown in fig. 3, the vacuum generating assembly 3 includes a vacuum pump 31 and a vacuum pipeline 32, the vacuum pump 31 is disposed in the box 1, an air outlet of the vacuum pump 31 is communicated with the external environment, the vacuum pump 31 is communicated with the drying chamber 13 through the vacuum pipeline 32, and the vacuum pump 31 is configured to pump air in the drying chamber 13 to the external environment so as to make the drying chamber 13 in a vacuum state. After the user puts the food material into the drying chamber 13, the hot air drying assembly 2 and the vacuum generating assembly 3 are started according to the preset program, and the vacuum pump 31 pumps the air in the drying chamber 13 to the external environment to make the inside of the drying chamber 13 in a vacuum state, that is, to make the pressure in the drying chamber 13 in a state lower than a standard atmospheric pressure. The vacuum generation assembly 3 is arranged at the bottom of the vacuum fruit drying device, so that the gravity center position of the vacuum fruit drying device is reduced, and the stability of the vacuum fruit drying device is improved.

Wherein vacuum refers to a gas state in a given space at a pressure of less than 101325 pascal, i.e., about 101KPa below a standard atmospheric pressure. The pressure in the drying chamber 13 periodically changes according to a certain rule and can be expressed by a vacuum degree, which is a degree of rareness of the gas in a vacuum state. The vacuum degree value is a value representing that the actual value of the system pressure is lower than the atmospheric pressure, and the vacuum degree is the atmospheric pressure-absolute pressure.

In some embodiments of the present invention, the vacuum pump 31 pumps air in the drying chamber 13 to the external environment, so that the pressure in the drying chamber 13 can be kept after being in a vacuum state, and the communication between the external environment and the drying chamber 13 needs to be cut off. The vacuum generating assembly 3 further comprises a control valve 33, as shown in fig. 3, the control valve 33 being arranged on the vacuum duct 32, the control valve 33 being arranged to restrict the flow of air in the drying chamber 13. When the pressure in the drying chamber 13 reaches a preset value, the control valve 33 cuts off the vacuum pipe 32, so that air cannot enter the external environment through the vacuum pipe 32 and air in the external environment enters the drying chamber 13.

Wherein, the control valve 33 can be a solenoid valve, when the control valve 33 is a solenoid valve, a pressure sensor 42 is required to be provided, and when the pressure sensor detects that the pressure of the drying chamber 13 reaches a preset value, the vacuum pump 31 is turned off, and the solenoid valve closes the vacuum pipeline 32. The control valve 33 can also be a one-way valve, when the control valve 33 is a one-way valve, the pressure sensor 42 is also needed, the pressure sensor detects that the pressure of the drying chamber 13 reaches a preset value, the vacuum pump 31 is closed, air is not circulated any more, and the one-way valve closes the vacuum pipeline 32 under the action of the self-spring. In one embodiment, the control valve 33 is a check valve.

The utility model discloses an in some embodiments, heat the intensification to drying chamber 13 through hot air drying subassembly 2, and then make the temperature that is located edible material in drying chamber 13 rise, eat the evaporation of moisture in the material with higher speed, the heat transfer mode has three kinds: conduction, convection and radiation, the present application illustrates convection by way of example. As shown in fig. 2 to 3, at least one air inlet 111 is disposed on the box 1, the drying chamber 13 is communicated with the air inlet 111, and the hot air drying assembly 2 heats the air entering from the air inlet 111 and transfers the air into the drying chamber 13 to exchange heat with the food material, so as to evaporate water. Hot air drying subassembly 2 can set up the top surface, bottom surface or the side at drying chamber 13, because the air heated volume will expand, and air density is little, and light in weight, hot-air rises, and hot air drying subassembly 2 sets up the poor problem of the drying homogeneity of the edible material that different positions can appear in top surface or bottom surface, consequently, sets up hot air drying subassembly 2 in the side of drying chamber 13, can be left side, right side or rear side. The hot air drying assembly 2 comprises a heater 22, the heater 22 is arranged between the drying chamber 13 and the box body 1, and after air entering from the air inlet 111 is heated, the air entering the drying chamber 13 is hot air, so that food materials can be directly heated, the drying time is shortened, and the drying efficiency is improved. The hot air can enter the drying chamber 13, that is, the drying chamber 13 is not a completely sealed chamber, an air inlet channel 131 is provided on the drying chamber 13, and the air inlet 111 is communicated with the air inlet channel 131.

The heater 22 may be a heating wire, a heating pipe, or a heating net. The diameter of the air inlet 111 and the diameter of the air inlet channel 131 may be the same or different. In one embodiment, the diameter of the air inlet 111 is larger than that of the air inlet channel 131, and the diameter difference can accelerate the flow of hot air, shorten the drying time and improve the drying efficiency.

In some embodiments of the present invention, in order to further shorten the drying time, the hot air drying assembly 2 further includes a blower 21, as shown in fig. 3, the blower 21 is disposed between the box body 1 and the heater 22, and the blower 21 is configured to guide air to enter the drying chamber 13 through the air inlet 111, the blower 21, the heater 22 and the air inlet channel 131. The flow of air is accelerated by the fan 21, and the heat transfer between the hot air and the food material is accelerated.

Wherein, the air inlet 111, the fan 21 and the heater 22 are all at least one, when the air inlet 111, the fan 21 and the heater 22 are all one, the air inlet 111, the fan 21 and the heater 22 are arranged at the left side, the right side or the rear side of the drying chamber 13. When the air inlet 111, the fan 21 and the heater 22 are two, one air inlet 111, one fan 21 and one heater 22 are provided in one group, and two groups are respectively provided on opposite sides of the drying chamber 13, for example, on the left side and the right side of the drying chamber 13, and the hot air is supplied into the drying chamber 13 from opposite directions. When the number of the air inlets 111, the number of the fans 21 and the number of the heaters 22 are three, three groups of the air inlets are evenly arranged on the side surface of the drying chamber 13 at intervals, and hot air is conveyed into the drying chamber 13 from different directions, so that the drying time is shortened. The fan 21 may be a centrifugal, axial, diagonal, and cross flow fan, and in one embodiment, the fan 21 is a centrifugal fan 21. As shown in fig. 3, in one embodiment, each of the intake port 111, the fan 21, and the heater 22 is one, and the intake port 111, the fan 21, and the heater 22 are disposed at a rear side of the drying chamber 13.

Wherein, there is the difference also to the required drying temperature of different food materials, and drying temperature's difference can be controlled through the heating area, power size and the live time of heater 22, for more accurate control drying temperature, still need heater 22 cooperation temperature sensor, when temperature sensor detects that drying chamber 13 temperature reaches the preset value, heater 22 and fan 21 cut off the power supply, stop heating.

In some embodiments of the present invention, the start and stop of the heater 22 and the vacuum pump 31 can be realized by the cooperation of the temperature sensor and the pressure sensor 42 according to the above description. As shown in fig. 3 to 4, the control assembly 4 includes a temperature and humidity sensor 41, a pressure sensor 42, an exhaust valve 43, and a controller 44. Temperature and humidity sensor 41 is disposed on cabinet 1, and temperature and humidity sensor 41 is used for detecting the temperature and humidity in drying chamber 13, that is, it is necessary to ensure that the detecting portion of temperature and humidity sensor 41 can contact with the air in drying chamber 13 or be located in drying chamber 13. The hot air drying component 2 heats air, the hot air enters the drying chamber 13 through the air inlet channel 131, moisture contained in food materials is evaporated, the water is mixed with the hot air in the drying chamber 13 after the food materials are separated from the water, and the temperature of the hot air and the content of water vapor in the hot air can affect the drying process of the food materials, so that the temperature and the humidity in the drying chamber 13 need to be detected by the temperature and humidity sensor 41, when the temperature and/or the humidity are/is smaller than a set value, the hot air drying component 2 needs to continue to operate, when the temperature and/or the humidity are/is larger than the set value, the drying chamber 13 in the current state is not beneficial to drying the food materials, the hot air and the water vapor in the drying chamber 13 need to be discharged, and new hot air is introduced into the drying chamber 13 to continue to be circularly. The temperature and humidity in the drying chamber 13 can be measured by a temperature sensor and a humidity sensor respectively, which can also achieve the above-mentioned effects. A pressure sensor 42 is provided on the cabinet 1, and the pressure sensor 42 is used to detect the pressure value in the drying chamber 13, that is, it is necessary to ensure that the detection portion of the pressure sensor 42 can be in contact with the air in the drying chamber 13 or be located in the drying chamber 13. The vacuum generating assembly 3 makes the inside of the drying chamber 13 in a vacuum state and periodically changes according to a certain rule, the change value of the pressure and the duration time of a certain pressure value need to be detected by the pressure sensor 42, when the pressure is smaller than a set value, the vacuum generating assembly 3 needs to continuously operate, when the pressure is larger than the set value, the drying chamber 13 in the current state is unfavorable for drying food materials, the drying chamber 13 in the vacuum state needs to be restored to a standard atmospheric pressure state, namely, the pressure needs to be unloaded, and after the unloading is completed, the vacuum pump 31 pumps the air in the drying chamber 13 to the external environment, so that the inside of the drying chamber 13 is in the vacuum state again and continuously and circularly dries. As described above, since it is necessary to discharge the hot air and the steam in the drying chamber 13 when the temperature and/or the humidity is greater than the set value, and it is necessary to restore the drying chamber 13 in the vacuum state to a normal atmospheric pressure state when the pressure is greater than the set value, the cabinet 1 is further provided with the exhaust valve 43, and the open condition of the exhaust valve 43 is that the pressure, the temperature, and/or the humidity is greater than the set value. When the exhaust valve 43 is opened, the drying chamber 13 is communicated with the external environment, the hot air and the steam enter the external environment through the exhaust valve 43, and the pressure in the drying chamber 13 is reduced to a standard atmospheric pressure. The hot air drying assembly 2, the vacuum generating assembly 3, the temperature and humidity sensor 41, the pressure sensor 42 and the exhaust valve 43 are electrically connected with the controller 44 respectively. Specifically, the controller 44 receives the temperature and humidity detected by the temperature and humidity sensor 41, controls whether the fan 21 and the heater 22 of the hot air drying assembly 2 continue to operate according to the temperature and humidity, and the controller 44 receives the pressure detected by the pressure sensor 42, controls whether the vacuum generating assembly 3 continues to operate according to the pressure, and controls whether the exhaust valve 43 is opened according to the pressure, the temperature and the humidity.

In order to enable a user to visually see the data detected by the temperature and humidity sensor 41 and the pressure sensor 42 and the man-machine interaction, the control assembly further comprises a man-machine interaction interface, the numerical values detected by the sensors are displayed on the man-machine interaction interface, and the user can also control the drying process of the vacuum fruit drying device on the man-machine interaction interface.

In some embodiments of the present invention, as shown in fig. 3, the vacuum fruit drying device further comprises at least one drying rack 132, and the drying rack 132 is disposed in the drying chamber 13. At least one sliding groove is arranged in the drying chamber 13, and the drying rack 132 is slidably connected to the sliding groove, so that a user can take the drying rack conveniently. In one embodiment, the drying shelves 132 are provided in three, the three drying shelves 132 are sequentially provided from top to bottom, and the spacing between the three drying shelves 132 is equal to the spacing between the drying shelves 132 and the drying chamber 13. In order to enhance the flow of the hot air between the drying shelves 132, the three drying shelves 132 are hollow out to facilitate the flow of the hot air.

The drying rack 132 may be made of food-grade material, such as PET (Polyethylene terephthalate), HDPE (High Density Polyethylene), LDPE (Low Density Polyethylene), PP (polypropylene), or PS (Polystyrene), so as to improve the cleanness and sanitation of the food material after drying. The drying rack 132 may be made of stainless steel.

In some embodiments of the present invention, the hot air drying assembly 2 is disposed at the rear side of the drying chamber 13, that is, the hot air enters from the rear side of the drying chamber 13 and flows to the three drying shelves 132, and the air inlet channel 131 may correspond to the three drying shelves 132 and may only correspond to one or two of the drying shelves 132. Because the heated volume of the air expands, the air density is small, the weight is light, and the hot air rises, therefore, the air inlet 111, the fan 21, the heater 22, and the air inlet channel 131 are set to correspond to the middle-lower area of the drying chamber 13, it can also be considered that the air inlet 111, the fan 21, the heater 22, and the air inlet channel 131 correspond to the lowermost drying rack 132 or correspond to the lowermost drying rack 132 and the middle drying rack 132, after the hot air enters the drying chamber 13, the lowermost drying rack 132 or correspond to the lowermost drying rack 132 and the middle drying rack 132 is heated first, and then the upper drying rack 132 is heated along with the flow of the air, so as to improve the uniformity of drying.

In some embodiments of the present invention, according to the above, since the heated volume of the air will expand, the hot air rises, that is, the hot air flows and finally collects between the upper drying rack 132 and the drying chamber 13, therefore, the temperature and humidity sensor 41 and the pressure sensor 42 are disposed above the box body 1, and the accuracy of the detected temperature, humidity and pressure can be improved. The temperature of the drying chamber 13 is in the range of 0 to 100 deg.C (centigrade), the temperature accuracy is + -1.5 deg.C, the Humidity range is 0 to 100% RH (Relative Humidity), the Humidity error is + -8% RH, the vacuum degree range is 0 to 100Kpa (kilopascal), and the error is + -2 Kpa.

The utility model discloses an in some embodiments, in order to avoid the heat of hot-air to scatter and disappear in to external environment, the dry fruit device in vacuum still is provided with the heat preservation, and the heat preservation can set up in the outside of box 1, also can set up in the inside of box 1, and in an embodiment, the heat preservation sets up in the inside of box 1. The main body 11 and the box door 12 are both of an inner-outer double-layer structure, and heat insulation materials are filled between the inner layer and the outer layer, so that the heat insulation effect of the drying chamber 13 is achieved, the formation of condensed water is reduced, and the probability of moisture absorption of food materials is reduced.

Wherein the heat insulating material can be polyurethane foam, polystyrene board, phenolic foam, glass wool, rock wool and the like.

The utility model discloses an in some embodiments, to the edible material drying required time difference of difference, utilize the time to judge whether dry completion needs preset, but the judged result of this kind of mode is not accurate enough, and the error is great, consequently, can choose for use quality around the drying to change as the signal of judging whether dry completion. The drying rack 132 is provided with a weighing sensor, the weighing sensor is used for weighing real-time mass before and during the drying process of the material, if the mass change is smaller than a set value in every minute, the drying is judged to be finished, the fan 21, the heater 22, the vacuum pump 31, the one-way valve, the temperature and humidity sensor 41 and the pressure sensor 42 are all closed, the exhaust valve 43 is opened, and the user opens the box door 12 to take out the food material.

The working process of the vacuum fruit drying device is described in detail as follows:

placing the food material on the drying rack 132, and placing the drying rack 132 on the corresponding chute of the drying chamber 13;

before the drying is started, the fan 21, the heater 22, the vacuum pump 31, the one-way valve, the temperature and humidity sensor 41, the pressure sensor 42 and the exhaust valve 43 are all closed;

the controller 44 controls the heater 22 and the fan 21 to start, so that air in the external environment enters through the air inlet 111 and is heated by the heater 22 to become hot air, and the hot air enters the drying chamber 13 to be heated by convection with the food materials;

the controller 44 controls the vacuum pump 31 to start, and pumps part of the hot air in the drying chamber 13 to the external environment, so that the drying chamber 13 is in a vacuum state;

the controller 44 obtains the detection values of the temperature and humidity sensor 41 and the pressure sensor 42, controls the heater 22, the fan 21 and the vacuum pump 31 to continue to operate when the pressure, the temperature and/or the humidity are less than preset values, and controls the heater 22, the fan 21 and the vacuum pump 31 to stop operating and open the exhaust valve 43 when the pressure, the temperature and/or the humidity are greater than the preset values, so that hot air and steam are exhausted, and the interior of the drying chamber 13 is recovered to a standard atmospheric pressure;

the above process is repeated.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention should be covered by the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A vacuum fruit drying device, comprising:

2. The vacuum fruit drying apparatus of claim 1, wherein the vacuum generating assembly comprises:

3. The vacuum fruit drying apparatus of claim 2, wherein the vacuum generating assembly further comprises:

4. The vacuum fruit drying apparatus of claim 2, wherein the control assembly comprises:

5. The vacuum fruit drying device of claim 4, wherein the temperature and humidity sensor and the pressure sensor are disposed above the drying chamber.

6. The vacuum fruit drying apparatus of claim 4, wherein the controller regulates the vacuum pump based on a signal from the pressure sensor.

7. The vacuum fruit drying device of claim 1, wherein the box body is provided with at least one air inlet, and the drying chamber is communicated with the air inlet;

8. The vacuum fruit drying apparatus of claim 7, wherein the hot air drying assembly further comprises a fan disposed between the heater and the housing.

9. The vacuum fruit drying apparatus of claim 1, further comprising at least one drying rack disposed within the drying chamber.

10. The vacuum fruit drying device of claim 1, wherein an insulating layer is disposed between the box body and the drying chamber.