JP2017225389A - Control method of laver manufacturing system - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a laver manufacturing system capable of manufacturing high quality dried laver.SOLUTION: In a control method of a laver manufacturing system (S), having a drying chamber (12) arranged inside of a building (2) and for drying made laver dough with a heated air; and a heating chamber (13) for supplying the heated air to the drying chamber (12), supplying the drying chamber (12) by heating air suctioned from a suction part of the heating chamber (13) and exhausting the heated air used for drying the laver dough from a suction part (34) of the drying chamber (12), an air intake amount regulation device (36 to 39) for regulating intake amount of air flowing from the exhaust part (34) of the drying chamber (12) to the suction parts (22, 30) of the heating chamber (13) is controlled depending on temperature of inside of the drying chamber (12), and an air exhaust device (45) for exhausting air from the exhaust part (34) of the drying chamber (12) to outside of the building (2) is controlled so that the exhaust amount of air is small at predetermined timing after operation initiation.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a method for controlling a laver production system for producing a dried laver by drying a paper laver dough.

  Conventionally, dried laver used for food is manufactured by drying a laver dough containing a lot of moisture into a rectangular sheet. For the production of this dried seaweed, a laver making machine installed inside the building is widely used.

  This laver making machine is connected to a paper making machine for making a laver dough on a scallop-like seaweed rice cake, and a drying device for drying the seaweed dough is connected continuously. They are handed over to the drying device, and the nori dough made into the laver is dried by the drying device.

  This drying device is provided with a drying chamber for drying the laver dough while conveying a laver made from the laver dough, and a heating chamber for supplying heated air to the drying chamber.

  In the drying apparatus, the air sucked from the intake portion formed in the upper portion of the heating chamber is heated inside the heating chamber, and the supply portion is formed in communication with the lower portion of the heating chamber and the lower portion of the drying chamber. The heated air is supplied from the heating chamber to the drying chamber, the nori dough is dried inside the drying chamber using the heated air, and then the heated air used for drying the nori dough is formed in the upper part of the drying chamber. The air is exhausted from the part (see, for example, Patent Document 1).

JP 2010-45981 A

  However, since the conventional laver production machine is installed inside the building, the heating air used for drying the laver dough is not exhausted to the outside of the building, but is used for drying. After a part of the air is exhausted from the exhaust section of the drying chamber, it is sucked again from the intake section of the heating chamber.

  The heated air used for drying the nori dough contains moisture contained in the nori dough. For this reason, when the amount of heated air heated again in the heating chamber and supplied to the drying chamber is too high, the humidity inside the drying chamber increases and the dried laver becomes cloudy, while the heating chamber is heated again. If the amount of heated air supplied to the drying chamber is too small, the humidity inside the drying chamber becomes low and it causes itchiness in the dried laver, which may impair the commercial value of the dried laver in any case. It was.

  Therefore, in the present invention according to claim 1, the heating chamber is provided with a drying chamber that is installed in the building and dries the paper-dried laver dough with heated air, and a heating chamber that supplies the drying air to the drying chamber. In the control method of the laver production system that heats the air sucked from the air intake section and supplies it to the drying chamber and exhausts the heated air used for drying the laver dough from the exhaust section of the drying chamber, after the start of operation, the drying chamber An air inflow control device for controlling the inflow of air flowing from the exhaust section of the heating chamber to the intake section of the heating chamber is controlled according to the humidity inside the drying chamber and from the exhaust section of the drying chamber to the outside of the building It was decided to control the air discharge device for discharging air to the air discharge amount at a predetermined timing after the start of operation.

  Also, in the present invention according to claim 2, in the present invention according to claim 1, the predetermined timing is that the humidity inside the drying chamber is within a predetermined range even if the air inflow control device is controlled for a predetermined time. It was decided that it would be time to become.

  Moreover, in this invention which concerns on Claim 3, in this invention which concerns on the said Claim 1 or Claim 2, the said predetermined timing is a laver dough all over the conveyance path | route of the laver dough inside a drying chamber after a driving | operation start. Decided to be any time in the state that exists.

  And in this invention, there exists an effect described below.

  That is, in the present invention, there is provided a drying chamber that is installed inside the building and dries the produced laver dough with heated air, and a heating chamber that supplies heated air to the drying chamber. In the control method of the laver production system that heats the heated air and supplies it to the drying chamber and exhausts the heated air used to dry the laver dough from the exhaust of the drying chamber, after the start of operation, the air is heated from the exhaust of the drying chamber An air inflow control device for controlling the amount of air flowing into the air intake of the chamber is controlled according to the humidity inside the drying chamber, and the air is discharged from the exhaust of the drying chamber to the outside of the building. Because it is decided to control the air discharge device to reduce the amount of air discharged at a predetermined timing after the start of operation, the humidity control inside the drying chamber can be performed well in a short time, Dry seaweed water Producing dry nori that is high quality and inexpensive because it can improve the commercial value of dried nori by suppressing the occurrence of cloudiness due to excess and dullness due to lack of moisture, as well as reducing running costs. Can do.

  In particular, when the humidity inside the drying chamber does not fall within the predetermined range even when the air inflow control device is controlled for a predetermined time at a predetermined timing, or after the start of operation of the laver making machine, the laver inside the drying chamber Humidity control inside the drying chamber can be stably performed by setting any time when the laver dough is present in all the dough conveyance paths.

Front sectional drawing which shows a laver production system. The top view which shows a laver production machine. The right side view. The left side view. The flowchart which shows the control method of a laver production system.

  Below, the specific structure of the control method of the nori production system which concerns on this invention is demonstrated, referring drawings.

  As shown in FIG. 1, in the laver production system S, a laver maker 1 is installed inside a building 2, and a dried laver in a rectangular sheet shape is produced by drying a laver dough with the laver maker 1. It is.

  As shown in FIGS. 1 to 4, the laver making machine 1 has a structure in which a paper making device 3 for making a seaweed dough and a drying device 4 for drying the seaweed dough are provided in series.

  The paper making apparatus 3 incorporates an endless transport mechanism 7 for transporting the reed frame 6 in which a plurality of laver reeds 5 are juxtaposed, and along the transport path of the transport mechanism 7, Drying mechanism 8 for making nori dough, suction dehydration mechanism 9 for dehydrating nori dough by suction, pressing dehydration mechanism 10 for dehydrating nori dough by pressing sponge, A peeling mechanism 11 for peeling the seaweed is arranged in order.

  Then, the paper making device 3 makes the seaweed dough into the seaweed rice cake 5 by the paper making mechanism 8 while carrying the seaweed rice cake 5 together with the frame 6 by the conveying mechanism 7, and the suction dewatering mechanism 9 and the pressure dewatering mechanism 10. Then, the laver dough is dehydrated, and then, the whole frame 6 is transferred to the drying device 4, and the frame 6 after being dried by the drying device 4 is received again. It is configured as follows.

  The drying device 4 is provided with a rectangular box-shaped heating chamber 13 extended in the front-rear direction on the right side of a rectangular box-shaped drying chamber 12 extended in the front-rear direction.

  Inside the drying chamber 12, transport mechanisms 14 and 15 for transporting the gutter frame 6 are accommodated vertically. The cocoon frame 6 (nori dough) is delivered from the upper rear end of the transport mechanism 7 of the paper making apparatus 3 at the upper front end of the upper transport mechanism 14, and is passed from the upper front end of the upper transport mechanism 14 to the upper rear end. Is transferred from the lower rear end portion to the lower front end portion, transferred from the upper transfer mechanism 14 to the lower transfer mechanism 15, and from the upper front end portion of the lower transfer mechanism 15 to the upper rear end. After being transported to the end, it is transported from the lower rear end to the lower front end, and is again delivered to the lower rear end of the transport mechanism 7 of the paper making apparatus 3. As a result, a transport path for the cocoon frame 6 (nori dough) is formed inside the drying chamber 12 (a path through which the cocoon frame 6 (nori dough) reciprocates twice inside the drying chamber 12).

  In the heating chamber 13, heating devices 16 and 17 for heating and supplying air to the inside of the drying chamber 12 are arranged in the front and rear.

  The heating devices 16 and 17 have a symmetric structure, and the front heating device 16 will be described. The heating device 16 has a combustion burner 18 attached to the lower part of the outer front end of the heating chamber 13 and the inner side of the heating chamber 13. A cylindrical heating duct 19 and an exhaust duct 20 are mounted vertically with the heating duct 19 facing down, and a combustion burner 18 is connected to the start end of the heating duct 19 at the front end of the heating chamber 13, and the heating chamber The start end of the exhaust duct 20 is connected in communication with the end of the heating duct 19 at the center of 13, the end of the exhaust duct 20 protrudes from the upper front end of the heating chamber 13 to the outside, and the end of the exhaust duct 20 is The base end portion of the exhaust tube 21 extending perpendicularly to the direction is connected in communication.

  The front heating device 16 is formed with three circular opening-like suction ports (intake portions 22) at the front upper portion of the heating chamber 13 with a space in the front and rear, and a suction fan is provided in each intake portion 22. On the other hand, a rectangular opening-shaped supply port (supply unit 24) communicating with the drying chamber 12 is formed in the lower left part of the heating chamber 13, and four rectifying plates 25 are vertically spaced in the supply unit 24. Are installed.

  Similarly, the heating device 17 on the rear side has a combustion burner 26 attached to the lower portion of the outer rear end of the heating chamber 13, and a cylindrical heating duct 27 and an exhaust duct 28 are placed inside the heating chamber 13 and the heating duct 27 is lowered. The combustion burner 26 is connected to the start end of the heating duct 27 at the rear end of the heating chamber 13 and is connected to the end of the heating duct 27 at the center of the heating chamber 13. The end of the exhaust duct 28 protrudes from the upper part of the rear end of the heating chamber 13 to the outside, and the base end of the exhaust tube 29 extending vertically in the vertical direction is connected to the end of the exhaust duct 28. doing.

  The heating device 17 on the rear side is formed with three circular opening-like suction ports (intake units 30) at the rear upper part of the heating chamber 13 with a space in the front and rear, and each intake unit 30 has an intake On the other hand, a rectangular opening supply port (supply unit 32) communicating with the drying chamber 12 is formed in the lower left part of the heating chamber 13, and four rectifying plates 33 are vertically spaced in the supply unit 32 Open and install.

  Then, the drying device 4 heats the outer peripheral portions of the heating ducts 19 and 27 by the combustion burners 18 and 26 in the heating chamber 13, sucks air from the intake portions 22 and 30 by the action of the fans 23 and 31, and heats the inside. Air is heated by the ducts 19 and 27, and the heated air (heated air) is supplied from the supply units 24 and 32 to the drying chamber 12. The heating chamber 13 discharges the exhaust generated by the combustion burners 18 and 26 from the exhaust pipes 21 and 29 to the outside through the heating ducts 19 and 27 and the exhaust ducts 20 and 28.

  In addition, the drying device 4 transports the laver cocoon 5 together with the cocoon frame 6 by the transport mechanisms 14 and 15 in the drying chamber 12 in two reciprocations, and between the lower left portion of the heating chamber 13 and the lower right portion of the drying chamber 12. The seaweed dough produced in the laver cocoon 5 is dried using the heated air supplied from the communicating supply parts 24 and 32. The heated air used for drying the seaweed dough is discharged to the outside of the drying chamber 12 from an exhaust section 34 formed in the drying chamber 12.

  In the laver maker 1 installed in the building 2, a communication path 35 is formed in the building 2 between the exhaust part 34 of the drying chamber 12 and the intake parts 22 and 30 of the heating chamber 13. . The communication passage 35 includes four air inflow amount regulating devices 36 to 39 for restricting the inflow amount of air flowing from the exhaust portion 34 of the drying chamber 12 to the intake portions 22 and 30 of the heating chamber 13. Are arranged side by side. Among these, the two front air inflow regulating devices 36 and 37 are located at positions corresponding to the front heating device 16 (the intake portion 22 of the front heating device 16 relative to the intake portion 30 of the rear heating device 17). The rear two air inflow regulating devices 38 and 39 are arranged at positions close to each other, and the rear side heating device 17 corresponds to the rear side heating device 17 (the rear side heating device 22 of the front side heating device 16). (Position close to 17 intake portions 30).

  Each of the air inflow control devices 36 to 39 includes three horizontally long rectangular plate-like opening / closing fins 41 arranged vertically on a rectangular frame-like frame body 40, and is attached to the opening / closing fins by a drive mechanism such as a motor. By rotating 41, the inflow amount of air flowing from the exhaust section 34 of the drying chamber 12 to the intake sections 22 and 30 of the heating chamber 13 is regulated. Each of the air inflow amount regulating devices 36 to 39 can change the opening area according to the rotation angle of the opening and closing fins 41 to regulate the air inflow amount, and can also shield the air inflow.

  Each air inflow regulating device 36 to 39 is controlled by the controller 42. A sensor 43 for measuring the temperature and humidity inside the drying chamber 12 is connected to the controller 42. Depending on the temperature and humidity measured by the sensor 43, the heating devices 16 and 17 and the air inflow control device 36 are connected. I try to control ~ 39. A plurality of sensors 43 are provided inside the drying chamber 12 so that the temperature and humidity inside the drying chamber 12 can be partially measured, such as the front and rear portions of the drying chamber 12. ing. The controller 42 also controls the operation of each part of the laver making machine 1.

  In the laver production system S, the duct 44 that supplies air from the outside to the building 2, the air exhaust device (exhaust fan) 45 that exhausts the internal air to the outside, and the interior of the building 2 communicate with the duct 44. A partition wall 46 is provided to partition the space that communicates with the space that communicates with the air exhaust device 45. In the air exhaust device 45, a plurality of exhaust fans are arranged in the front and rear at positions corresponding to the air inflow amount regulating devices 36 to 39, and each exhaust fan is controlled by the controller 42.

  In the laver production system S, the air supplied from the duct 44 is heated in the heating chamber 13 and supplied to the drying chamber 12, and the heated air (a part thereof) exhausted from the drying chamber 12 is supplied from the air discharge device 45. Discharge. At that time, a part (remaining) of heated air flows from the drying chamber 12 into the heating chamber 13 via the air inflow amount regulating devices 36 to 39.

  In this seaweed manufacturing system S, as shown in FIG. 5, the controller 42 controls the air inflow control devices 36 to 39 and the air discharge device 45 so that the humidity inside the drying chamber 12 of the seaweed manufacturing machine 1 is predetermined. It is within the range.

  That is, the controller 42 sets a target value for the humidity inside the drying chamber 12. This target value can also be set manually by the operator's input, or can be automatically set by the controller 42 according to the temperature and humidity inside the building 2. The controller 42 performs control so that the humidity inside the drying chamber 12 is within a predetermined range including the target value (within the range having the upper and lower limits before and after the target value).

  Next, the controller 42 initializes the air inflow control devices 36 to 39 and the air discharge device 45. Here, the air inflow amount regulating devices 36 to 39 are all opened (100% open) so that the air inflow amount becomes maximum. Further, the air discharge device 45 is operated at the maximum output (100% operation) so that the air discharge amount becomes maximum. The air inflow restriction devices 36 to 39 may be opened at a predetermined opening (for example, 70% open), or the air discharge device 45 may be operated at a predetermined output (for example, 80% operation). Good.

  Next, the controller 42 starts operation of the laver making machine 1. At that time, the controller 42 can measure the time from the start of operation of the laver making machine 1 using a timer or the like.

  Here, when the operation of the laver making machine 1 is started, the laver dough made into the laver cocoon 5 by the paper making mechanism 8 is dehydrated and sequentially delivered to the inside of the drying chamber 12, and the conveying path inside the drying chamber 12. And then transferred to the peeling mechanism 11. Therefore, immediately after the start of the operation of the laver production machine 1, the laver dough is present only in the upstream side of the transport path inside the drying chamber 12 (initial operation state), and then the drying chamber 12 The seaweed dough is present in all the internal transport paths (normal operation state), and the seaweed dough exists only on the downstream side of the transport path in the drying chamber 12 just before the operation of the laver making machine 1 is completed. It is in a state (final operation state). In the normal operation state, the amount of the laver dough is larger than in the initial operation state and the final operation state, and the amount of water in the drying chamber 12 is increased. Further, in the initial operation state, there is a portion where no laver dough is transported at all, so the amount of water inside the drying chamber 12 is smaller than in the final operation state. Therefore, in the initial operation state, the moisture content inside the drying chamber 12 is the smallest.

  Next, the controller 42 measures the humidity inside the drying chamber 12 with the sensor 43, and measures the elapsed time from the start of operation of the laver maker 1.

  Then, the controller 42 controls the operation of the air discharge device 45 when a predetermined time set in advance has elapsed since the start of the operation of the laver making machine 1. Here, the building 2 is assumed to be in a state in which the air discharge device 45 is operated with an output smaller than the initial setting (for example, 70% operation) when the time for the laver making machine 1 to change from the initial operation state to the normal operation state has elapsed. The amount of air exhausted from the inside to the outside is controlled to be smaller than in the initial operation state. The controller 42 operates the air discharge device 45 at an initial setting or a slightly lower output than the initial setting (for example, 100% operation) when the time when the laver making machine 1 becomes the final operation state from the normal operation state has elapsed. Alternatively, the amount of air discharged from the inside of the building 2 to the outside can be controlled to be larger than that in the normal operation state. In addition, when the controller 42 reduces the output of the air discharge device 45 by reducing the output of the air discharge device 45 during the operation of the laver making machine 1, the humidity control becomes unstable if the operation of the air discharge device 45 is stopped. Therefore, the operation of the air discharge device 45 is not stopped. Further, the controller 42 outputs the output of the air discharge device 45 (exhaust fan) provided at a position corresponding to each air inflow amount regulating device 36 to 39 according to the air inflow amount by the air inflow amount regulating device 36 to 39. You may control separately. For example, the output of the air exhaust device 45 (exhaust fan) corresponding to the air inflow amount regulating devices 36 to 39 having a larger air inflow amount may be further reduced.

  Further, the controller 42 controls the opening and closing of the air inflow amount regulating devices 36 to 39 when the humidity inside the drying chamber 12 is not within the predetermined range. For example, when the sensor 43 detects that the humidity of the front side portion of the drying chamber 12 is higher than a predetermined humidity (target value), the air inflow amount regulating devices 36 and 37 corresponding to the front side heating device 16 are used. Is controlled to reduce the amount of air flowing from the exhaust section 34 of the drying chamber 12 into the intake section 22 on the front side of the heating chamber 13. As a result, air that flows from the exhaust section 34 of the drying chamber 12 to the intake section 22 on the front side of the heating chamber 13, that is, air that is used to dry the laver dough in the drying chamber 12 and contains a large amount of moisture (high humidity). Can be prevented from being heated again in the heating chamber 13 and supplied to the drying chamber 12, and the humidity of the front portion of the drying chamber 12 can be satisfactorily reduced. In this way, by controlling the air inflow control devices 36 to 39 so as to control the inflow of air according to the humidity inside the drying chamber 12, the moisture used for drying the laver dough in the drying chamber 12 can be reduced. Since a large amount of air can be prevented from flowing into the heating chamber 13, the humidity inside the drying chamber 12 can be maintained well.

  Further, when the controller 42 detects that the temperature of the front portion of the drying chamber 12 is lower than the predetermined temperature by the sensor 43, the controller 42 controls the heating device 16 on the front side to control the heating chamber 13 to the drying chamber 12. Increase the amount of hot heated air supplied to the front part. At that time, the air inflow control devices 36 and 37 corresponding to the front heating device 16 are controlled to reduce the amount of air flowing from the exhaust section 34 of the drying chamber 12 to the front intake section 22 of the heating chamber 13. Alternatively, simultaneously or independently, the air inflow control devices 38 and 39 corresponding to the heating device 17 on the rear side are controlled so that the exhaust portion 34 of the drying chamber 12 and the intake portion 22 on the front side of the heating chamber 13 are controlled. You may reduce the quantity of the air which flows in.

  As described above, the laver production system S regulates the inflow amount of air flowing from the exhaust part 34 of the drying chamber 12 to the intake parts 22 and 30 of the heating chamber 13 after the start of the operation of the laver making machine 1. Air inflow control devices 36 to 39 for controlling the air in accordance with the humidity inside the drying chamber 12, and an air discharging device 45 for discharging air from the exhaust section 34 of the drying chamber 12 to the outside of the building 2. Control is performed so that the amount of air discharged is reduced at a predetermined timing after the start of operation.

  Therefore, in the laver production system S configured as described above, the air flows again from the exhaust section 34 of the drying chamber 12 to the intake sections 22 and 30 of the heating chamber 13 as the amount of air discharged from the building 2 to the outside decreases. The amount of flowing air (humidity-adjusted air) increases, the humidity inside the drying chamber 12 can be controlled well in a short time, and the occurrence of cloudiness due to excessive moisture in the dried laver and the occurrence of itchiness due to insufficient moisture It can suppress and improve the commercial value of dried nori. In addition, the operation load of the heating chamber 13 is reduced by increasing the inflow amount of air (temperature-adjusted air) that flows again from the exhaust portion 34 of the drying chamber 12 to the intake portions 22 and 30 of the heating chamber 13. In addition, the operating burden on the air exhaust device 45 (exhaust fan) can be reduced, and the running cost can be reduced. Thereby, in the laver production system S having the above configuration, it is possible to produce dry laver that is high quality and inexpensive.

  The timing at which the amount of air discharged by the air discharge device 45 is reduced is set so that the humidity inside the drying chamber 12 does not fall within the predetermined range even if the air inflow control devices 36 to 39 are controlled for a predetermined time. The control by the air inflow amount regulating devices 36 to 39 is preferentially performed over the discharge device 45 so that the humidity control inside the drying chamber 12 can be stably performed.

  However, the timing of reducing the amount of air discharged by the air discharge device 45 is the state in which the laver dough is present in all the laver dough conveying paths inside the drying chamber 12 after the start of operation of the laver making machine 1 (normal operation) In any state, the humidity control inside the drying chamber 12 can be more stably performed.

S Seaweed production system 1 Seaweed production machine 2 Building 3 Paper making device 4 Drying device 5 Seaweed rice cake 6 Hull frame 7 Transport mechanism 8 Paper making mechanism 9 Suction dehydration mechanism 10 Press dehydration mechanism
11 Peeling mechanism 12 Drying chamber
13 Heating chamber 14,15 Transport mechanism
16,17 Heating device 18,26 Combustion burner
19,27 Heating duct 20,28 Exhaust duct
21,29 Exhaust tube 22,30 Air intake
23,31 Fan 24,32 Supply section
25,33 Rectifier plate 34 Exhaust section
35 Communication path 36-39 Air inflow control device
40 Frame 41 Opening and closing fins
42 Controller 43 Sensor
44 Duct 45 Air exhaust device
46 partition wall

Claims (3)

There is a drying chamber installed inside the building that dries the paper-dried laver dough with heated air, and a heating chamber that supplies heated air to the drying chamber, and heats the air sucked from the intake section of the heating chamber. In the control method of the nori production system that supplies the drying chamber and exhausts the heated air used to dry the nori dough from the exhaust section of the drying chamber,
After starting operation, while controlling the air inflow amount regulating device for regulating the inflow amount of air flowing from the exhaust part of the drying chamber to the intake part of the heating chamber according to the humidity inside the drying chamber,
A method for controlling a laver production system, characterized in that an air discharge device for discharging air from an exhaust section of a drying chamber to the outside of a building is controlled so that an air discharge amount is reduced at a predetermined timing after the start of operation. .   2. The method for controlling a laver production system according to claim 1, wherein the predetermined timing is a time when the humidity inside the drying chamber does not fall within a predetermined range even if the air inflow control device is controlled for a predetermined time. .   The said predetermined timing is any time in the state in which the laver dough exists in all the transport paths of the laver dough inside the drying chamber after the start of operation. The control method of the seaweed manufacturing system as described in 2.

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