JP2021167680A - Hot-air drier, and persimmon-producing system using hot-air drier - Google Patents

Abstract

To solve the following problem: although conventional and prior documents disclose forming an excessively-dried film on a dried persimmon and circulatingly using hot air while blowing the hot air sideways are, there is room for improvement in 1) days required for producing the dried persimmon, 2) rubbing the persimmon by hand, and conditions and steps for performing the rubbing, and 3) conditions for circulatingly using the hot air while blowing the hot air sideways.SOLUTION: A hot-air drier is configured such that: return air that passes through a return air passage provided in the hot-air drier can return to a hot air-generating part, thereby reusing the air; the return air passages are each arranged in a corresponding ceiling part of a 1st chamber (the first chamber) to an n-th chamber (the last chamber), and returns the return air into the chamber in the hot-air drier, thereby achieving waste heat utilization and/or usage for auxiliary heating for each chamber; and the return air that passes through a feed air passage installed while penetrating from the first chamber to the last chamber can flow toward a feed direction to each of the chambers arranged in a continuous direction thereof.SELECTED DRAWING: Figure 2

Description

The present invention relates to a hot air dryer and a persimmon manufacturing system using this hot air dryer, and more specifically, to an anpo-gaki (Koro persimmon, etc., broadly, dried persimmon) manufacturing system.

Conventionally, regarding the method for producing anpo-gaki (including rolled persimmon and dried persimmon), Japanese Patent Application Laid-Open No. 2013-17475 states that the room is kept at a room temperature of 35 to 50 ° C. under reduced pressure and higher than the outside temperature. It consists of a heating and drying step and a residual heat removing step in which the holding time under the same reduced pressure as the heating and drying step is shorter, and the surface is dried to form an overdried film on the surface of the dried persimmon. It is characterized by.

Further, as the horizontal blowing drying, Japanese Patent Application Laid-Open No. 8-247648 describes a structure in which the room is kept under reduced pressure and dried by using hot air irradiation with a far-infrared heater, and the hot air is circulated by horizontal blowing. It is characterized by that.
Japanese Unexamined Patent Publication No. 2013-17475 Japanese Unexamined Patent Publication No. 8-247648

Therefore, it is disclosed that an overdrying film is formed on the surface of a dried persimmon, or that hot air is blown and circulated sideways.

However, there is room for improvement in terms of 1) the number of days the Anpo-gaki is finished, 2) the hand kneading and the conditions for carrying out this hand kneading, and 3) the conditions for the use of horizontal blowing circulation.

1) For example, in the document (1), it is intended to be about 4 to 8 days, but in the present invention, the experimental result is about 70 hours, and the finish can be completed in 3 to 6 days. It is shown in FIGS. 7 (a) and 7 (b).

2) For example, in document (1), there is no disclosure regarding the process of performing hand kneading. In the present invention, the practice of hand kneading is shown in FIGS. 10 (a) to 10 (d).

3) For example, in the documents (1) and (2), the side-blown circulation of hot air is not used in the drying chamber. In the present invention, the lateral blowing circulation utilization of hot air is shown in FIG.

As described above, the problem was solved by explaining with each figure shown in 1) to 3).

In claim 1,
A first room equipped with a burner with a fan, a heat exchange cylinder, and a hot air generator equipped with a fan that controls air / hot air flow, and a suction port with a damper.
The second room, which is connected to the first room (horizontally installed) and has a shackle for shrimp, to the nth room with a shackle for shrimp and an exhaust port with a damper.
Equipped with a feed air passage for hot air that communicates between the 1st room and the nth room,
With a return air passage from room n to room 1,
It ’s a hot air dryer,
The return air flowing through the return air passage can be returned to the hot air generator to reuse the air.
A return air passage is provided on the ceiling of the nth room to the first room, the return air is returned to the room of the hot air dryer, waste heat is used, and / or the auxiliary heating of the nth room to the second room is provided. Available to
The feed air flowing through the feed air passage is provided by a hot air dryer capable of transporting the feed air in a continuous feed direction.

In claim 2,
The hot air dryer is a hot air dryer configured to be used for producing anpo-gaki (including dried persimmons in general, such as Koro persimmon).

In claim 3,
It is a provision of a hot air dryer having a structure capable of lateral blow drying by a series of lateral hot air flows from the first room to the nth room by a series.

In claim 4,
Anpo-gaki manufacturing system using the hot air dryer according to claim 1.
Using the horizontal blowing drying according to claim 3,
It is a standard program consisting of the following 1 to 5 steps, and in principle, it is a provision of an Anpo-gaki manufacturing system in which all steps are completed after drying for 70 hours.
1 step) Start at 70 ° C., dry for 0.5 hours, and slow down the fan.
2 steps) The temperature is lowered to 42 ° C., the drying time is 19.5 hours, and the fan speed is high. Check the surface condition on the way.
3 steps) The temperature is lowered to 40 ° C., the drying time is 10 hours, and the fan is slow.
4 steps) Keep the temperature at 40 ° C, dry for 20 hours, and slow down the fan.
5 steps) Lower the temperature to 38 ° C., dry for 20 hours, and slow down the fan. On the way, check the condition of the core twice.

In claim 5,
This is an anpo-gaki manufacturing system that dries the shrimp with the peeled persimmons on the bottom.

In claim 6,
This is an provision of an Anpo-gaki manufacturing system that is configured to perform hand-kneading several times in the process of drying peeled persimmons.

In claim 7,
In the process of drying peeled persimmons, we provide an anpo-gaki manufacturing system that raises the initial temperature when hand-kneading.

In claim 8,
In the process of drying the peeled persimmon, when the hand-kneading is performed, at least the second day or the third day from the start of the drying process is provided to provide an anpo-gaki manufacturing system.

In claim 9,
We provide a hot air dryer that checks the condition of the core five hours before the unloading of Anpo-gaki and changes the air volume of the fan as follows.
B) If the dry finish is poor, set the frequency to 50-40 Hz.
B) If the dry finish is good, set the frequency to 20 to 30 Hz.

Perspective view of the hot air dryer of the present invention Front view of the main part of FIG. 1 in cross section A schematic view showing a bird's-eye view of FIG. 2 and a feed dry air and a return dry air for hot air. (A) is a chart showing the characteristics of horizontal blowing drying of Anpo-gaki, and (b) is a diagram showing a schematic diagram of horizontal blowing drying of Anpo-gaki and conventional top blowing drying, (b). C) is a diagram showing the characteristics of horizontal blowing drying of Anpo-gaki. It is a report of the drying test of Anpo-gaki at a certain farm, (a) is a chart showing the test conditions, and (b) is a chart showing the temperature table before drying. The number of persimmons arranged and the like related to FIG. 5 are shown. (A) is an array diagram and (B) is a table. Each process suitable for drying Anpo-gaki by horizontal blowing drying and its program are shown. (A) is a chart, and (B) is a chart of the graph. In (a), the drying process is, for example, the first step or the nth step, and a chart showing the progress of temperature / humidity adjustment, damper opening, etc., and (b) an enlarged view of the dried persimmon with the calyx down. figure In the drying process shown in FIG. 8, it was added to the conditions for hand-kneading. (A) and (B) were after 24 hours, and (C) and (D) were after 48 hours. In addition, (e) and (he) are data management charts that can be expected to have a finish similar to that of Anpo-gaki.

Hereinafter, the configuration relating to one embodiment of the present invention will be described in order, but it is a preferable example, and it is not limited to this description or the drawings, and those in which the idea of the present invention and the concept match are within the scope of the present invention. ..

In FIGS. 1 to 3, in the first room 100 (the first room in the hot air generation room) which is the hot air dryer 1, a burner 2 with a fan, a heat exchange cylinder 3, and a fan controlling air / hot air flow are installed. The hot air generating unit 4 is provided, and a first suction port 5 with a damper is provided near the bottom portion, and a second suction port 5a for returning air is provided at the upper portion. It is also possible that a third suction port 5b for introducing outside air is attached to the outer ceiling of the outer shell body 8 described later. Then, the third suction port 5b is controlled by a computer, and while operating when necessary (via automatic control), mixing and securing the amount required for the present device are secured in consideration of the suction amount from the first suction port 5. Try. This control is effective for the quality of Anpo-gaki and the efficiency of production / harvest.

In the figure, 6 is a drying room, and in this example, the drying room 6 is composed of a second room 101 (a drying room, the first drying room) to an nth room 100n (a terminal drying room, the final drying room). Has been done. The increase or decrease in the number of rooms will be adjusted as appropriate, and will be determined in consideration of the production volume of raw persimmon h1 (anpo-gaki base) and demand.

In the figure, 7 is a return air passage, and this return air passage 7 is a gap formed by the inner ceiling 6a of the drying chamber 6 and the outer ceiling 8a of the outer shell 8, and is penetrated in the lateral blowing (cross flow) direction. , It becomes a passage for sending the finished air (return air) from the exhaust port 9 of the nth room 100n. Although not shown, the return air is sterilized by passing it through a dust remover and using sunlight.

In the figure, 10 is a large number of persimmons (shelf materials) provided in the vertical direction and the horizontal blowing direction inside the second room 101 to the nth room 100n (each drying room), and the space between the persimmons 10 is , Raw persimmon h1, Anpo-gaki h, etc. are placed on the shrimp (not shown). Then, a feed air passage 11 (hot air passage) for sending the hot air generated in the first room 100 in the same direction is formed by utilizing the gap between the 棧 10 and the horizontal blow formed between the shrimp. NS.

The outside air from the first suction port 5 of the hot air dryer 1 is sent to the hot air generation unit 4, and the hot air from the hot air generation unit 4 goes from left to right in FIG. 2 via the feed air passage 11. , Side blowing, and this flow is shown in (a) in the figure. Using this hot air flow and / or control, the raw persimmon h1 is dried and / or the anpo-gaki h is produced through a hand-kneading operation.

On the other hand, the finished air exhausted from the exhaust port 9 of the nth room 100n becomes return air, returns to the first room 100 via the return air passage 7, and is reused. This flow is shown in the figure (b).

In FIGS. 4 (a) to (c), (a) shows the passage of time in the horizontal blowing drying of Anpo-gaki h and the change in weight due to the change in water content, such as surface change or raw. It shows the dryness of the core of persimmon h1. The vertical axis is the weight and the horizontal axis is the drying time. (B) is a comparison between the horizontal blowing drying and the conventional top blowing drying, and the horizontal blowing drying is not an immediate drying but a well-balanced drying, and the drying time can be shortened. In addition, (c) shows the advantage of horizontal blowing drying.

FIGS. 5 (a) and 5 (b) are reports of the drying test of Anpo-gaki h at a certain farm, and (a) is a table describing the test conditions, and the test item, the brand of raw persimmon h1. , An example of a dryer or disclosure regarding the drying result, (b) shows the temperature table before drying, the conditions shown in the left column, and the drying data. In addition, the following matters should be considered according to the customer's request.
1. 1. The customer's request is Anpo-gaki h rather than the base. However, in view of the desire to make persimmons, the following method was adopted in consideration of the traditional production of dried persimmons.
2. If it is overripe, the flesh of raw persimmon h1 will drip and stick to the shrimp, so I want to dry it at a low temperature.
3. 3. One of the reasons for performing the hand kneading work is that the initial temperature is high and the user wants to dry.
4. Knead by hand on the 2nd or 3rd day. The reason is to ensure the stability of quality as well as the advantage that the astringency is removed by kneading. In consideration of efficiently removing astringency, it is also considered to use CO2. For example, the use of dry ice.

In addition, FIG. 6 shows the number of persimmon arrangements related to the drying test of FIG. 5, (a) is a photograph of the arrangement diagram in the test, and (b) is a table of (a). Even if the number of stages of the persimmon 10 is different as shown in the figure, there is no effect on the quality.

Then, FIG. 7 shows each step suitable for testing Anpo-gaki h by horizontal blowing drying and its program, (a) is a table, (b) is a graph, and the following conditions are met. I gave a purpose.

The points of drying in FIG. 7 (b) will be described in detail.
1. 1. Check the condition of the persimmon epidermis.
For example, the epidermis of raw persimmon h1 is dried and dried. In particular, if the climate in the first half of October or the room temperature is high, the number of ignitions of the burner 2 will decrease and drying will not proceed, so raise the temperature by about 1 ° C from the set temperature.
2. Check the condition of the core.
Since the astringency of hard cores is not removed, use the core removal function (core removal work) for items with strong astringency and items that are difficult to remove astringency, such as hiratane persimmons.
3. 3. Check the condition of the core again.
Check the condition of the core 5 hours before unloading, and if it is bad, set the fan to 50-40Hz (arbitrary operation and / or automatic control. The same shall apply hereinafter). On the contrary, when the drying is finished, the fan is lowered to 30 Hz to dry.

熱風乾燥機１の構造では、例えば、他社の上吹き乾燥機と違い、温度設定が２〜３℃低くなっている。
上吹き乾燥機と同じ温度にした場合、あんぽ柿ｈの変色の恐れがあるので、注意が必要である。（乾燥室６内の温度は、例えば、他社の上吹き乾燥機と同等の温度にしている。）
温度の調整に関しては、十分な注意が必要である。 How to adjust the fan 1. Turn on the adjustment switch.
2. Press "Next" on the left side of the temperature table screen.
3. 3. Since the fan can be adjusted in steps 1 to 5, select any of high speed, medium speed, low speed, and arbitrary. Control panel and / or dial adjustment, etc.

In the structure of the hot air dryer 1, for example, unlike the top blow dryers of other companies, the temperature setting is lowered by 2 to 3 ° C.
If the temperature is the same as that of the top blow dryer, there is a risk of discoloration of Anpo-gaki h, so care must be taken. (For example, the temperature inside the drying chamber 6 is set to the same temperature as that of other companies' top-blown dryers.)
Great care should be taken when adjusting the temperature.

FIG. 8 is a configuration for explaining claim 4, and is the first step to the fifth step. The chart shown in FIG. 8 (a) shows each step suitable for drying the anpo-gaki h by horizontal blowing drying and its program, and the chart starts from 100% of the water content of the raw persimmon h1. do. This is a comparison when three types of hot air dryers are used. SC34 corresponds to the hot air dryer 1. The vertical axis is humidity and the horizontal axis is drying time. The results, concrete examples, and improvements are as follows.
1. 1. In summary, the color does not fade and the weight ratio is 34%.
2. After the drying was completed, the hands were not rubbed, the astringency of the large balls did not come off at all, and the small balls had astringency and no astringency, and the quality was different.
3. 3. For example, for a large persimmon such as Fuji persimmon, it is necessary to provide a drying method for 72 hours or more or for proceeding with hand kneading.

As an evaluation of the customer with this drying,
1. 1. The dry finish was as expected.
2. Drying with calyx down against shrimp was good (better than other companies' top blow dryers)
We were able to provide our customers with this temperature table and a temperature table that can be kneaded by hand in 24 to 48 hours.
1. 1. Hand-rubbed 24-hour temperature table 2. Hand-rubbed 48 hours temperature table 3. Anpo-gaki h temperature table for Fuji persimmon We provide two types of temperature tables, each with a different air volume, for a total of six types.
From now on, it can be understood that it is desirable to perform drying using the above six types of temperature charts.

In addition, FIG. 8 (b) is a figure of a dried persimmon with a calyx down, which proves that the drying with the calyx down was good for 2 shrimp in the above-mentioned customer evaluation. It is a figure.

FIG. 9 shows the above-mentioned six types of temperature tables, and (a) and (b) are examples of performing hand kneading after 24 hours, and each condition is attached. Similarly, (c) and (d) are examples of performing hand kneading after 48 hours, and each condition is attached. According to the manufacturing method under the conditions disclosed here, the finish of Anpo-gaki h was good. In the future, it is expected that manufacturing under these conditions will become widespread. However, without being satisfied with this, by improving the control of the first suction port 5 and the third suction port 5b and effectively using the return air, the quality and production can be further improved, and the treasure Anpo-gaki It will open the way to the provision of h. In addition, (e) and (f) are examples of manufacturing Anpo-gaki h, which is preferred by the customer base, and each condition is attached. Under the conditions disclosed here, it is considered that the finish of Anpo-gaki h can be expected. In the future, it is expected that manufacturing under these conditions will become widespread.

The present invention is not limited to the embodiments, and various modifications can be made within the scope shown in each claim. That is, an embodiment obtained by combining technical means appropriately modified within the scope shown in each claim is also included in the technical scope of the present invention.

1 Hot air dryer 100 1st room 101-100n 2nd room to nth room 2 Burner 3 Heat exchange cylinder 4 Hot air generator 5 1st suction port 5a 2nd suction port 5b 3rd suction port 6 Drying room 6a Inner ceiling 7 Return air passage 8 Outer body 8a Outer ceiling 9 Exhaust port 10 Ki 11 Feed air passage h Anpo-gaki h1 Raw persimmon (Anpo-gaki base)

Claims (9)

A first room equipped with a burner with a fan, a heat exchange cylinder, and a hot air generator equipped with a fan that controls air / hot air flow, and a suction port with a damper.
The second room, which is connected to the first room (horizontally installed) and has a shackle for shrimp, to the nth room equipped with a shackle for shrimp and an exhaust port with a damper.
A feed air passage for hot air communicating between the first room and the nth room is provided.
With a return air passage from this nth room to this first room,
It ’s a hot air dryer,
The return air flowing through the return air passage can be returned to the hot air generating section to reuse the air.
The return air passage is provided in the ceiling of the nth room to the first room, the return air is returned to the room of the hot air dryer, waste heat is used, and / or the nth room to the first room. It can be used for auxiliary heating of 2 rooms.
A hot air dryer characterized in that the feed air flowing through the feed air passage can be conveyed in the continuous feed direction. The hot air dryer according to claim 1, wherein the hot air dryer is configured to be used for producing persimmons. The hot air dryer according to claim 1, wherein the series enables horizontal blow drying by a series of horizontal hot air flows from the first room to the nth room. A persimmon manufacturing system using the hot air dryer according to claim 1.
Using the horizontal blowing drying according to claim 3,
A persimmon manufacturing system that is a standard program consisting of the following 1 to 5 steps, and in principle, all steps are completed after drying for 70 hours.
1 step) Start at 70 ° C., dry for 0.5 hours, and slow down the fan.
2 steps) The temperature is lowered to 42 ° C., the drying time is 19.5 hours, and the fan is fast. Check the surface condition on the way.
3 steps) The temperature is lowered to 40 ° C., the drying time is 10 hours, and the fan is slow.
4 steps) The temperature is maintained at 40 ° C., the drying time is 20 hours, and the fan is slow.
5 steps) The temperature is lowered to 38 ° C., the drying time is 20 hours, and the fan is slow. On the way, check the condition of the core twice. The persimmon manufacturing system according to claim 4, wherein the persimmon is loaded on the shrimp with the calyx of the peeled persimmon facing down and dried. The persimmon manufacturing system according to claim 4, wherein in the peeling persimmon drying step, hand kneading is performed several times. The persimmon manufacturing system according to claim 6, wherein the initial temperature is raised when the hand-kneading is performed in the drying step of the peeled persimmon. The production of the persimmon according to claim 6, wherein in the drying step of the peeled persimmon, when the hand kneading is carried out, the persimmon is carried out at least on the second day or the third day from the start of the drying step. system. The hot air dryer according to claim 2, wherein the state of the core five hours before the persimmon is taken out is confirmed, and the air volume of the fan is changed as follows.
B) If the dry finish is poor, set the frequency to 50-40 Hz.
B) If the dry finish is good, set the frequency to 20 to 30 Hz.

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