JP2010119330A - Heating and drying apparatus for dried small sardine dried small sardine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a heating and drying apparatus intended for solving such problems that when heating and drying a dried small sardine material boiled up in a boiling pot, using microwaves, steam evaporating from the dried small sardine material becomes an obstacle to heating and when completely removing steam in order to avoid the situation, the surface of a fish body is dried and moisture remains inside a fish body to require much time to dry and also degrade a production quality. <P>SOLUTION: The heating and drying apparatus is such that the upper surface of a conveyor passage of a belt conveyor is covered with a drying chamber, the drying chamber is formed by a plurality of independent heating chambers which are divided with a partition wall and have a microwave heating means on the upper part, and each of the heating chambers communicates with an inlet hole whose upper part is opened to atmosphere, and an inlet box whose lower part leads to the inlet side of a blower and which is common to each of the heating chambers. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a drying apparatus used for drying small fish, which is a material of dried fish boiled in a boiled kettle, and more particularly to an apparatus for heating and drying using microwaves.

  In general, a microwave oven that heats a food material containing water with a microwave is known (see Patent Document 1). As shown in FIG. 6, the oven has a stirrer fan 86 provided below by opening the other end of a waveguide 84 leading to a microwave oscillator 82 on the top plate of a substantially cubic housing 80 serving as a drying chamber. So that the microwaves are uniformly diffused to the inner surface of the casing 80 and guided downward to heat the food W such as meat buns and dumplings conveyed by the belt conveyor 88 disposed at the bottom of the casing 80. (See Non-Patent Document 1).

  On the other hand, in order to heat and dry the boiled material with microwaves to achieve uniform quality, it is essential that the boiled fish be transported in a thin and uniform thickness on a belt conveyor so that the boiled fish do not overlap. It is said that. Therefore, in order to dry while transporting a large amount of dried material of 1 to 2 tons per hour, it is necessary to enlarge the width of the conveyor belt and move the conveyor belt at a relatively high speed, and to perform sufficient drying. Needs to continue heating over a long distance.

  However, since the size and shape of the casing constituting the drying chamber are determined by the wavelength of the microwave used (about 20 mm), if the casing is enlarged without change or the shape is arbitrarily changed, the micro-structure inside the casing In order to prevent the wave from proceeding, on the contrary, the heating efficiency is lowered, the heating of the dried material is not sufficient, and the quality may be lowered.

In addition, the boiled material generates a large amount of water vapor by heating, and if this fills the inside of the housing, it prevents the microwave from proceeding. Therefore, it is necessary to appropriately remove the generated water vapor. However, if the steam is simply removed by the blower, the surface of the dried material is excessively cooled by the cool air sent, or the surface of the fish is dried and the water vapor is trapped inside, preventing the divergence. However, the production efficiency declines due to a delay, and the dried material is cooled unevenly by the cooling air, resulting in unstable quality.
JP 2006-6110 A "Microwave application equipment" issued by Shibaura Mechatronics Co., Ltd. 03081K-202R (issue date unknown)

  The problem to be solved is that microwaves traveling from the opening provided in the top plate of the housing to the inside of the housing are blocked by the water vapor generated from the dried material on the conveyor belt and attenuated. If ventilation is performed to eliminate this water vapor, only the surface of the dried material will be dried, or the fish body may be cooled, preventing the evaporation of moisture and reducing the quality of the dried food. It was.

  In order to eliminate the above problems, the present invention is configured by covering the upper surface of the conveyor path of the belt conveyor with a drying chamber, and the drying chamber is partitioned by a partition wall and includes a plurality of independent heating chambers provided with microwave heating means on the upper portion. A suction hole that opens to the atmosphere at the upper part of each heating chamber and a suction box that is common to the heating chambers that lead to the suction side of the blower are communicated with the respective heating chambers.

  The drying apparatus for heating and drying according to the present invention is configured by partitioning the interior of the drying chamber in the flow direction of the conveyor belt by partition walls or arranging a plurality of heating chambers. By adjusting the length of the drying chamber, the length of the drying chamber can be easily expanded and contracted according to the type and size of the dried material, and the installation of the apparatus and the adjustment of the drying capacity can be easily performed.

  In addition, since the drying chamber is composed of a plurality of independent heating chambers, even if the drying chamber is large in the conveyor transfer direction, the size of each heating chamber can be reduced by reducing the size of each heating chamber. The wave can be prevented from proceeding, and efficient drying can be performed.

  Furthermore, the dried material is conveyed by a conveyor belt and heated while sequentially passing through a plurality of heating chambers, so that each heating chamber can be heated for a long time even if it is not large, and the speed of the conveyor can be increased. Even if it increases, a drying defect does not arise, and a large quantity of dried material can be dried efficiently.

  Hereinafter, an embodiment of the device of the present invention will be described. In the figure, reference numeral 10 denotes a boiled drying apparatus. The heating and drying apparatus 10 for boiled and dried is a drying apparatus that receives a supply of boiled material that has been raised in a bowl of about 2 tons per hour from a pot (not shown) via an input conveyor 12 and heats and dries it to produce dried boiled food. is there.

  The drying chamber 15 which is a main part of the heating and drying apparatus 10 is composed of seven casings 17 and 17 which are placed in a straight line on a frame 16 made by welding and assembling stainless steel shapes. Yes. The casings 17 and 17 are made of a stainless steel plate, and as shown in FIG. 4, the front shape is substantially square and the planar shape is rectangular. Thus, the inside of the housing 17 becomes a heating chamber forming a part of the drying chamber 15, and seven heating chambers are arranged on the frame 16.

  Two pairs of microwave heating means are supported on the top plate 17 a of the casings 17 and 17. The microwave heating means is provided below the opening 22 and the oscillator 18 connected to the opening 22 provided in the top plate 17a via the waveguide 19, and proceeds from the opening 22 into the room. A stirrer fan 20 for diffusing microwaves is included. The oscillator 18, the waveguide 19, and the stirrer fan 20 are commercially available products and are used according to their usage.

  Therefore, as shown in FIGS. 2, 3, and 4, the microwave oscillated by the oscillator 18 proceeds to the opening 22 without being attenuated through the waveguide 19, and is agitated by the stirrer fan 20 to be a casing 17. A standing wave is generated inside the housing 17 and proceeds toward the conveyor belt 32 using the housing 17 as a waveguide.

  Each of the members constituting the microwave heating means is provided with two pairs arranged on a rectangular top plate 17a symmetrically in the longitudinal center line. Therefore, the microwaves are uniformly diffused without interfering with each other into the rectangular heating chamber 17 in plan view, and uniformly heat the boiled material spread over the entire wide width of the conveyor belt 32 described later. dry.

  The opening shape of the waveguide 19 is substantially rectangular, and as shown in FIGS. 1 and 4, the opening shape of the waveguide 19 is composed of two pieces 22 and 23 extending in a perpendicular direction across the rotation shaft 21 of the stirrer fan 20. The two pieces 23 and 23 extending in the longitudinal direction of the casing 17 are arranged slightly apart from the rotary shaft 21 as compared with the other. Thereby, the microwaves emitted from the two pairs of openings 22, 22 and 23, 23 travel downward without interfering with the inside of the housing 17.

  30 is a belt conveyor for conveying the dried material. Reference numeral 32 denotes a conveyor belt of the conveyor, which is made by rounding a synthetic resin plate material or net material provided with innumerable ventilation holes into a ring shape, and includes a drive pulley 33, a feed pulley 34, and a lower return pulley 35. , 36. Thus, when the drive pulley 33 is driven by the electric motor, the conveyor belt 32 rotates and moves in the direction indicated by the arrow in FIG.

The bottoms of the casings 17 and 17 are largely open inside the lower suction box 25, and the inside of the suction box 25 is kept in a negative pressure state by the air being discharged by the suction fan 27. Therefore, the air inside the casings 17 and 17 is sucked downward and eliminated, while a small amount of air is drawn from the chimney-shaped suction pipe 26 provided above and the conveyor belt hole 29 through which the conveyor belt 32 is inserted. The air is sucked and the outside air flows from above to below. The suction pipe 26 is curved upward after being pulled out from the side walls of the casings 17 and 17 in order to prevent the microwave from leaking outside.
In some cases, heated air is supplied to the suction pipe 26 to promote drying.

  Reference numeral 28 denotes a support rod for preventing the conveyor belt 32 from hanging down. The support rod 28 is formed of a stainless steel square tube having a side of about 30 mm. As shown in FIG. 5, four support rods 28 are bridged by welding between the side walls of the casings 17 and 17, with one surface being horizontal. Note that the two corners connected to the upper surface are rounded to the outside in an arc shape so that the progress of the conveyor belt 32 is not hindered. In addition, each support rod 28, 28 is set such that the four intervals a in the central portion are wider than the two intervals b on both sides close to the side wall.

  An inspection port 17c is provided in the center of the front part of the casings 17 and 17, and the inspection port 17c is normally closed by an open / close door 17b that opens to the outside, and is only for internal inspection and cleaning. be opened.

  Since this embodiment is configured as described above, when the heating / drying apparatus 10 is operated, the dried material to be fed from the loading conveyor 12 is formed on the conveyor belt 32 so that the individual fish bodies do not overlap each other. It is sprayed thinly and with a uniform thickness and is transferred together with the conveyor belt 32 into a housing 17 that forms part of the drying chamber 15.

  In the housing 17, the microwaves emitted from the openings 22 and 23 are stirred by the stirrer fan 20, guided by the surrounding wall surface, and projected onto the dried material. Air is sucked downward.

  When the dried dried material is heated by microwaves, moisture evaporates from the surface and water vapor rises. Therefore, the steam is configured so as not to move upward from the vicinity of the material to be dried using an airflow flowing from the suction pipe 26 toward the suction box 25.

  When the water vapor fills the inside of the housing 17, the microwave operation becomes defective. On the other hand, when the water vapor is completely eliminated, the surface of the dried material is dried and the inside of the fish body which is the dried material. Water is trapped in the water, and it takes a long time to dry or avoids the possibility of deteriorating the quality of the boiled product.

  Thus, since the dried material is quickly released into the housing 17 without drying the surface, the dried material with high quality can be dried in large quantities and efficiently. .

  In this embodiment, each of the heating chambers constituting the drying chamber is provided with the independent casings 17 and 17 adjacent to each other. However, this structure is not an essential requirement in the configuration of the invention, and for example, a relatively large heating chamber is used. The invention is also included in the present invention when the interior is partitioned into a number of heating chambers by a single partition plate.

It is a front view of the heat drying apparatus which showed one implementation method of this invention. It is a top view which fractures | ruptures and shows a part. It is III-III sectional drawing in FIG. The details of the housing are shown, in which (a) is a plan view, (b) is a side view, and (c) is a front view. It is a partial front view which expands and shows a part of FIG. It is a partial front view which shows the example of a common microwave oven.

Explanation of symbols

DESCRIPTION OF SYMBOLS 10 Heating and drying apparatus 12 Loading conveyor 15 Drying room 16 Frame 17 Housing | casing 17a Top plate 17b Opening door 17c Inspection port 18 Oscillator 19 Waveguide 20 Stirrer fan 21 Rotating shaft 22, 23 Opening part 25 Suction box 26 Suction pipe 27 Suction fan 28 Support rod 29 Conveyor belt hole 30 Conveyor belt 32 Conveyor belt 33 Drive pulley 34 Feed pulley 35, 36 Return pulley

Claims (5)

  The upper surface of the conveyor path of the belt conveyor is covered with a drying chamber, and the drying chamber is defined by a plurality of independent heating chambers partitioned by a partition and provided with microwave heating means on the upper portion. A heating and drying apparatus for boiled drying in which a suction hole that opens to the atmosphere and a lower part communicate with a suction box common to each heating chamber that leads to the suction side of the blower.   The drying chamber that covers the upper surface of the conveyor path of the belt conveyor is composed of a plurality of mutually independent casings, and microwave heating means is provided at the top of each casing, and the top of each casing is aired by a suction pipe. A boiled heating and drying device in which the inside and the bottom communicate with a suction box that leads to the suction side of the blower.   3. The drying apparatus for heating and drying according to claim 1, wherein the microwave heating means includes an opening that opens in a top plate of a heating chamber and a rotatable diffusion blade provided below the opening.   4. The belt support bar according to claim 1, wherein a plurality of belt support bars constituting the belt path are arranged in a direction perpendicular to the belt traveling direction at the bottom of the side wall constituting the drying chamber. The belt support bar is a heating and drying device for boiled sardine, which is composed of a square stainless steel tube whose upper corners are rounded.   3. The drying apparatus for heating and drying according to claim 1, wherein a conveyor belt hole constituting the belt passage is formed in a bottom portion of a side wall constituting the drying chamber.

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