JPS58170445A - Easily controllable method and apparatus for drying noodle, capable of preventing breakage of noodle and keeping its activity - Google Patents

Abstract

PURPOSE:To keep the temperature and humidity in each drying chamber at respective specific values, to prevent the breakage of noodles in the drying of fresh noodles, and to save the energy consumption in the drying process, by recycling the air in each drying chamber to the chamber through an air conditioner. CONSTITUTION:Fresh noodles M1 are transferred by the conveyor L through the first drying chamber DR1. The chamber DR1 is furnished with exhaust ducts 8a and 8b. At the initial stage of drying, the hot air is exhausted from the duct 8a. At the latter stage, the air in the first drying chamber DR1 is supplied through the duct 8b to the air conditioner 5a, and returned to the drying chamber DR1. The air conditioner has built-in cooler and heater, and controls the atmosphere in the chamber DR1 at 20-22 deg.C and <=52% RH regardless of the season. Thereafter, the fresh noodles are passed through the second, the third and the fourth drying chambers. The air in each chamber is controlled to definite temperature and humidity by each air conditioner, and recycled to the chamber.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to the production of dried noodles, particularly to prevent the dropping of noodles with a large amount of water added,
The present invention relates to a method and device for drying noodles that saves energy, maintains activity, and facilitates manufacturing control.

The conventional general dry noodle production process can be roughly divided into a noodle production process, (B) a drying process, and (C') a packaging process.

Normally, dried noodles are made by adding salt water to flour, mixing it, rolling it into noodle strips with rolls, cutting it into thin noodle strips with a cutting machine, and drying it using an appropriate drying method. be.

Conventional common drying methods include drying the noodles in the shade for a while after being coated with a noodle string machine, and then drying them outdoors in the sun, or by raising the temperature of the drying room using hot air or steam piping. .

However, if you dry the noodles too quickly in the sun, they may become brittle and break easily, causing vertical cracks or drying in the center may be insufficient, so avoid strong sunlight and do not dry the noodles temporarily. It is necessary to dry the product in the shade from time to time to even out the moisture content, and sufficient consideration was required.

As described above, solar drying is susceptible to irregular weather conditions and not only results in a loss of time, but also has the disadvantage that it is not suitable for mass production of homogeneous dried noodles.

In addition, although the hot air or steam drying methods described above have made some progress, they still rely on workers' mere intuition.
Since the drying operation relies on a simple thermohygrometer, there is a drawback that mistakes are easily made.

In addition, in the case of rapid drying, vertical cracks may occur and a sun-drenched odor may occur, while on the other hand, in the case of insufficient drying, a musty odor is likely to occur.

Moreover, according to the current Japanese Agricultural Standards (JAS), strict standards have been established for dried noodles, and definitions have been established for each of dried soge, dried udon, dried flat noodles, etc., and dried soba and dried udon have ash content of the raw flour used. are specified, the maximum moisture content of such products is specified, and the appearance,
The taste, weight, etc. when boiled in hot water are determined.

In meeting and satisfying these dry noodle standards (JAS), the most technically difficult step is the drying process, which I have already mentioned. This will determine whether the standard (JAS) is passed or not.

However, despite being so important, the drying method is still being practiced in an outdated manner, and currently suffers from the problems described above.

Therefore, once the above-mentioned complaint incident occurs, if the product is mass-produced, it is a serious problem that the product becomes defective, and a fundamental solution has been strongly desired.

As a result of many years of research, the inventor has succeeded in inventing a method and device for drying noodles that solves the above-mentioned difficulties, prevents dropped noodles, maintains activity, and facilitates manufacturing control, which provides the benefits described below.

The present invention replaces the conventional drying means such as solar drying, hot air or steam drying, and is based on the method disclosed in Japanese Patent Publication No. 56-42255 (Sustained active drying method and its method) previously disclosed by the inventor. Device.

Hereinafter referred to as related prior art. ) research results related to improvements brought about as a result of research and development, the gist of which is to adopt a drying method using an air conditioning device and perform air control under special and innovative conditions. By this method, the first noodle string made of noodle dough with a high water content is not dropped, and the noodle dough is stably dried while remaining active in order to save energy, and there is no vertical cracking, mold odor, etc., and the taste is good. In addition to obtaining dried noodles of uniform quality and excellent quality,
The object of the present invention is to provide a drying method and device that can prevent noodles from falling in the drying process and maintain their activity.

In the present invention, in the first drying chamber, four stages of heating, temperature reduction, dehumidification, and partial exhaust are continuously and automatically controlled,
In addition, in the second drying room and below, humidification, humidification, temperature reduction,
By setting an environment under special conditions using a circulating recycling air conditioning device that continuously dehumidifies silk in four stages, it prevents noodles from falling, and creates a flavor without vertical cracking or drying defects. It is possible to obtain good "living dried noodles".

First, the noodle drying apparatus of the present invention will be explained with reference to the drawings.

The drawings schematically show the layout of equipment and equipment in a dry noodle factory, which is an example of implementation. The second drying room, Figure 2 is the 3rd drying room. 4th drying chamber, FIG. 3 is a plan view of each finishing chamber, FIG. 4 is a sectional view taken along line A-A in FIGS. 1 to 3, and FIG.
Figure 6 (a) is a sectional view taken along the line B-B in the figure, and Figure 6 (a) is a sectional view of the main part of the first drying chamber, in which four stages of heating, temperature reduction, dehumidification, and partial exhaust are successively combined. Figure 6(b) is a partial cross-sectional view of the main parts of the second to fourth drying chambers, and shows a circulating air conditioning system that combines the four functions of heating, humidification, temperature reduction, and dehumidification. This shows a drying method using a conditioning device.

The illustrated example is noodle making room 1 and 1st room. Second drying room DR1゜DR2
on the 3rd floor, 3rd floor. The fourth drying room DR,, DR, is on the second floor.
This is an example of a device in which a finishing room/packaging room 2 is provided on the first floor, and G1 is a descending guide device for moving dry noodles M2 from the second drying room DR2 to the third drying room DR, while in a suspended state. G2 is a descending guide device leading from the fourth drying chamber DRII to the packaging chamber 2.

3 is a ceiling fan installed in each drying room DR□, DR2, DR,, DR, 4a+4b is an exhaust blower, 5a is an air conditioner, 5b, 5c, 5d, 5e are packaged air conditioners, 5f are chilled water devices, 6a, 6b,
6c, 6d, and 6e are air supply ducts, and 7 is an outlet thereof. 8a and 8b are exhaust ducts, and 9 is an inlet thereof. 1
0 is dry air, and 11 is temperature and humidity controlled temperature and humid air. 12 is an electric damper.

In the figure, L refers to a transfer device, Ml refers to raw noodles, M2 refers to dried noodles in the drying process, and El refers to the transfer from the second drying room DR2 to the third drying room DR while suspended from the rod material (such as Shinotake) 14. , E2 is the fourth drying chamber DR.
, + indicates a descending exit for transitioning to the packaging chamber 2, and 15 indicates the entrance and exit of each chamber. In addition, 13 is bare glass, 16 is a dew point temperature detector, 1T is an indicating controller, 18 is an insertion type temperature controller (proportional type), 19 is an electric valve for steam, 2
0 is an indoor temperature controller (proportional type), 21 is an air filter, 22 is a modutrol motor, F is a blower, H is a steam heater, CC is a cold water cooling coil, SS is a steam spray set humidifier, and Dx is a direct humidifier. An expansion cooler, Co indicates a compressor, C indicates cooling water, P indicates a circulation pump, and W indicates a drain discharged outdoors.

Next, the present invention will be explained based on examples and with reference to the drawings.
1 is suspended on a number of bars 14, and the first
Enter drying room DR1.

The raw noodles M1 are transferred from the first drying room DR1 to the second drying room by a transfer device such as a chain or a set of hangers installed in the drying room.
Drying room DR Third drying room DR on the 22nd floor.

From there, the noodles go to the fourth drying room DR1, where they become dried noodles.
Move to packaging room 2 on the first floor.

An appropriate number of known ceiling fans 3 are installed under the ceiling of each drying chamber to agitate the air in each drying chamber and promote the drying effect.

In the first drying room DR1, dry air is supplied to the first drying room DR1 by an air conditioning device 5a equipped with a steam automatic that works with a temperature controller, a steam heater HC having a valve, an automatic control device B, and a chilled water coil connected to a chilled water device 5f. 10 is supply air sag) 6 a%
Air is blown from the ceiling of the drying room DR1 from the ceiling blow-off lower.

Further, the first drying room DR1 is provided with exhaust droops 8a and 8b having suction ports 9 on the floor, and exhaust blowers 4a + 4b are installed in each of them. Exhaust sag) 8
b is branched and connected to the air conditioner 5a and the blower 4b via electric dampers 12 which are respectively linked to temperature regulators (FIG. 6a). 50 ~ of the air in the first drying room DR1
70 is exhausted outside from the exhaust sag) 8a, and the air on the exit end side of the first drying chamber is passed through the exhaust sag) 8bl to the electric damper 1.
A part of the air is supplied to the air conditioning device under the regulation of step 2, and the remaining part is discharged outdoors by the blower 4b.

The air conditioner 5a mixes the outside air and the discharged air in an appropriate ratio and supplies the first drying room with the temperature and humidity controlled to a room temperature of 20.
Maintained at ~22°C and relative humidity of 50-52°C. By circulating a partially adjusted amount of the above-mentioned indoor air, predetermined conditions can be easily maintained even if the temperature and humidity of the outside air fluctuate, and the load on the air conditioner 5a is reduced, resulting in savings in required energy. It will be done.

By the way, since the drying conditions of the first drying chamber described in the related prior art (Japanese Patent Publication No. 56-42255) previously disclosed by the inventor are a room temperature of 30 to 35°C and a relative humidity of 70 degrees or less, When the raw noodles enter the first drying stage and have the highest moisture content (sometimes with a water addition rate of 50%), the noodles become soft and weak under such high temperature conditions, which corresponds to the temperature of midsummer. , elongates and causes so-called sag (looseness),
It had the drawback of easily causing falling noodles.

However, according to the present invention, the room temperature of the first drying chamber is
Because the temperature was lowered to 22℃, the relative humidity was also 52℃.
% or less, the above-mentioned elongation of the noodles is prevented and the effect of preventing the noodles from falling is great.

This improves the productivity and yield of dry noodle production, and contributes to mass production of dry noodles.

More specific details regarding the above matters are as follows. That is, when comparing the external weather conditions and the corresponding effect of preventing dropped noodles in the first drying chamber of the present invention with that of the drying method of the first drying chamber described in the related prior art, there is a large difference. It is bringing about this.

Therefore, as described in the related prior art, "In the first drying room, heated drying air is generated so that the room temperature is 30 to 35 degrees Celsius and the relative humidity is 70% or less. The method according to the present invention is suitable under any weather conditions and can prevent sagging of water-added noodle dough, that is, falling noodles due to elongation of noodle strings. The operating principle of the device will be explained, and the effects of the first drying chamber, which is revolutionary in contributing to energy saving, will be explained step by step.

First, regarding the operating principle of the device adopted as the device of the present invention, how the device operates depending on external weather conditions will be explained with reference to FIG. 5 and FIG. 6 Φ).

In the case of outside air conditions of 35 degrees Celsius and 70% humidity in summer.

The outside air introduced by the air conditioner 5a through the air filter 21 is filtered by the air filter 21, and is reduced in temperature and humidity by the dew point temperature detector 16, the chilled water device 5f, the circulation pump P, and the chilled water cooling coil CC. (supply air sag) 68% is discharged into the room from the blowout hole T.

Fresh noodles introduced from the noodle-making room 1 shown in FIG. 1 have their moisture released by this conditioned air, and the humid air is exhausted outdoors by an exhaust duct 9a and a blower 4a as shown in FIG. be done.

Next, as the drying progresses, the air in the final part of the first drying chamber becomes lower in temperature and humidity than the air in the initial part.
This air passes through the indoor temperature controller (exhaust sag) 8b.
It is automatically opened and closed by an electric damper 12 that is linked with a proportional type) 20 (operated by a modutrol motor 22),
A part of the air is returned to the air conditioner 5a, and the remaining air is discharged outdoors by the blower 4b.

The air conditioner 5a in the first drying room mixes outside air and indoor air as appropriate, and sends the mixture under temperature and humidity control to keep the room temperature at 20-22°C and the humidity at 50-52°C. This will help prevent falling noodles.

In the above case, by recirculating a part of the indoor air, even if the temperature and humidity conditions of the outside air fluctuate, the indoor air condition does not change significantly, and the air conditioner 5
The load on the heating coil HC of a is reduced, resulting in energy savings.

(B) In the case of outside air conditions in winter with an outside temperature of 3°C and humidity of 25%.

The outside air introduced by the fan f from the inlet of the air conditioner 5a is filtered by the air filter 21, heated, humidified by the heating coil HC contained in the air conditioner 5a, and then sent to the air supply duct. 6a, it is discharged into the room from the air outlet T.

Note that the amount of steam flowing into the heating coil HC is determined by the insertion type temperature controller 18 built into the intake duct 6a,
It is automatically adjusted by the electric steam valve 19 that is linked to this.

The raw noodles M1 introduced from the noodle making room 1 have their moisture released by the adjusted air, and the humid air is passed through the exhaust duct aa.
It is discharged outdoors by the blower 4a.

Next, as the drying process progresses, the air in the final part of the first drying chamber becomes higher and lower in temperature than the air in the initial part, so this air is connected to the indoor temperature controller 20 after passing through 8 tl of exhaust air. It is automatically opened and closed by the electric damper 12, and part of the air is returned to the air conditioner 5a, and the remaining air is discharged outdoors by the blower 4b.

In addition, in winter, the heating coil of the air conditioner 5a)
(By maintaining sufficient capacity of CC, the necessary indoor conditions can be maintained appropriately. Furthermore, since it is winter, the chilled water coil CC is not operated much, so power consumption can be reduced.

(Q In the case of spring or autumn season.

The outside air conditions are the required temperature of the first drying room: 20 to 22°C;
Since the humidity is close to the condition of 50 to 52, the operation order is the same as the above-mentioned summer and winter seasons, but the water chiller 5
f, circulation pump P1 cold water coil CC and heating coil HC
The operating rate is lower than in the summer and winter, so the reduction in energy consumption is the greatest, and of all the four seasons, the greatest energy savings can be achieved during this period. This point is a feature that is significantly different from known high-temperature drying and constant drying methods.

Next, the second drying room DR2, the third drying room DR, and the fourth drying room DR1 are provided with air conditioning devices 5b, 5c, and 5d having heating, humidifying, temperature reducing, and dehumidifying functions, respectively, and are set on the ceiling. 6b, 6c.

Adjusted temperature and humidity air 11 is discharged from a plurality of blowing lowers 6d. A known temperature controller and humidity controller are respectively installed in the center of the drying room, and the supplied air
Inside the drying room DR2, the room temperature is 27-30℃, and the relative humidity is 72-7.
Section 5, 3rd drying room DR.

Inside, the room temperature is 25-28°C, and the relative humidity is 68-72%.

4th drying room DR, inside room temperature 25-26℃, relative humidity 65
Temperature and humidity conditions are adjusted to between 70 and 70.

Second. Third. Air conditioning device 5b of the fourth drying room.

5c and 5d are packaged air conditioners that incorporate a water heater, a steam spray humidifier, etc., and automatically control heating, humidification, temperature reduction, and dehumidification.

The packaging room 2 is equipped with an air conditioning device 5e and an air supply duct 6e, and is air-controlled to a room temperature of 22 to 27°C and a relative humidity of 55 to 65%.

According to the present invention, the raw noodles M1 produced by the noodle making device and suspended on the bar 14 are moved within the drying chamber by the transfer device,
In the first step, the inside of the first drying room RD0 from which temperature- and humidity-controlled air is blown out from the ceiling blowing lower so as to maintain the room temperature at 20-22℃ and relative humidity at 50℃ or less is connected to the noodle line (
During the drying process, the noodles pass through the VIST, which refers to the area directly below the area where the noodles pass, which is a zone clearly separated from the walking path of workers, etc.) to evaporate moisture, and dry the noodles with a moisture content of about 40% to about 30%. , resulting in medium-raw noodles.

According to various experiments conducted by the present inventor, the drying of the noodles does not cause the above-mentioned vertical cracks and cracks until the moisture content in the first drying is about 30%, and the above-mentioned drying conditions allow the noodles to quickly stop and grow. This method has the feature of preventing noodles from falling because it prevents the noodles from elongating and finishes the first drying.

In the second step, the semi-dry and semi-raw noodles obtained by the quick stopping are heated at a room temperature of 27-30°C and a relative humidity of 72-75%.
A second drying step is carried out in the second drying chamber DR2 to obtain dry material without vertical cracks or cracks.

This step requires fine-grained drying, and the noodles M2 are circulated through the second drying chamber, which is constantly controlled at 27-30°C and relative humidity 72-75 by the package-type air control (air conditioning device) 5b. , second drying room D
From about 30% moisture in the R2 population to moisture 2 at the outlet
It decreases to about 2.5%.

In the third step, the first step. Noodles M2 that have passed through the second process
The noodles are dried to about 16% moisture in the third drying room DR, which is adjusted to a room temperature of 25 to 26° C. and a relative humidity of 65 to 70% by an air conditioning device 5C similar to the second drying room DR2.

In the fourth step, the first step. Second. The noodles M2 that have passed through the third step are transferred to the fourth drying room DR, where the room temperature is adjusted to 25-26°C and the relative humidity is 65-70% using the same air conditioning device 5d as in the second drying room DR2.

Inside, the noodles are dried to about 13% moisture.

The noodles M2 leaving the fourth drying room DR11 are transferred to the packaging room 2 which also serves as a finishing room, where the temperature is 20-25°C and the relative humidity is 60-68°C.
The noodles are finished and dried under dry conditions, and finished as the final product, dried noodles, in the desired shape using an appropriate packaging material.

Preferred conditions for the apparatus of the present invention and an outline of its equipment are shown in Table 1 below.

Next, the third invention will be explained. The present invention is characterized in that the partition wall of each drying chamber is equipped with a pair of glasses formed by enclosing dry air, and is installed at a required location,
The partition wall device for the drying room will be explained below.

As mentioned above, the drying method for dried noodles is similar to the drying room used for other general products, and unless the drying process is carried out gradually in a relatively high humidity environment, vertical cracks and cracks may occur on the surface of the noodles. It becomes a defective product. Furthermore, in a general dried noodle factory, each drying room has different temperature and humidity conditions, so it is natural that each drying room must be provided with a partition wall.

Therefore, in a conventional dry noodle factory, each drying room is equipped with, for example, a hanging partition wall made of vinyl, plywood board or other rough materials, and in more advanced factories, urethane resin or glass fiber is installed. It is known to provide a partition for each drying chamber with a clamped insulating partition.

However, as mentioned above, the drying method for dried noodles is different from the drying method for other products, as the drying method is in a relatively high humidity environment, so the vinyl banners mentioned above have no insulation effect and are prone to condensation on the surface of the banners. Scraped plywood boards tend to absorb moisture in the drying room, which can easily lead to the growth of mold. In the case of partition walls made of urethane or glass fiber, which have a heat insulating effect, it is impossible to see each drying room.

Therefore, the inventor developed the first drying chamber and the second drying chamber of the present invention by using a pair of glass windows (two glass windows filled with dry air) that are installed in houses in cold or noisy areas or in Shinkansen vehicle windows. By installing the above-mentioned double glass in the required places between the drying rooms, between the central control room and the drying rooms, between the observation passage and each drying room, and between the third and fourth drying rooms, each drying room The visibility between the drying areas is really good, and since it has a heat insulating effect, there is no problem with condensation as described above, and it is now possible to monitor and inspect each drying state. The idea of adopting double glass in a dry noodle factory is completely unprecedented, and its practical effects are tremendous, especially in the manufacturing method of the first invention and the second invention. In implementing the device, the contribution to further enhancing its effectiveness and making it more effective is significant.

As detailed above, according to the present invention, high-quality dried noodles can be mass-produced continuously and easily through the first to fourth drying steps. Moreover, the most important effect of the present invention is that by introducing a drying method using a near conditioner and setting unique conditions that have never been seen before, it is possible to obtain dry noodles with stable quality and no complaints. The reason for this is that the temperature and humidity are completely controlled, and the drying is performed automatically, without being affected by irregular weather conditions or relying on intuition, under constant temperature and humidity conditions. The reason is that the noodle dough can be dried stably without falling noodles while keeping it active.

Therefore, with the present invention, for the first time, it is possible to stably produce so-called "alive" dried noodles, dried noodles with fresh flavor, and the third
The invention offers the advantage of easier manufacturing control and monitoring.

[Brief explanation of the drawing]

The drawings show that the present invention prevents dropped noodles and maintains its activity.
FIG. The second drying room, Figure 2 is the 3rd drying room.
4th drying room, Figure 3 is a plan view of each finishing room, Figure 4 is the 1st
5 is a sectional view taken along the line B-B in FIGS. 1 to 3, and FIG. 6(a) is a partial sectional view of the main part of the first drying chamber. Indicates an air conditioning system that continuously combines four stages of heating, temperature reduction, dehumidification, and partial exhaust.
Figure 6(b) is a partial cross-sectional view of the main parts of the second to fourth drying chambers, and shows a drying method using a circulation type recycle air conditioner that combines the four functions of heating, humidification, temperature reduction, and dehumidification. It shows. 1... Noodle making room, 2... Packaging room, 3... Ceiling fan, 4a
. 4b...Exhaust blower, 5a...Air conditioner, 5b
・5c, 5. d, 5e...Packaged air conditioner, 5 f-...Chilled water device, 6a, 6b, 13c
, 6d, 5e...Air supply duct, 7...Blowout outlet, 8a
, 8b...Exhaust duct, 9...Suction port, 10...
Dry air, 11... Warm, humid air, 12... Electric damper, 13... Pair glass, 14... Bar material (Shinotake)
, 15... Entrance/exit, 16... Dew point temperature detector, 17
... Indicating controller, 18... Insertion type temperature controller (proportional type), 19... Steam electric valve, 20... Indoor temperature controller (proportional type), 21... Air filter , 22
...Modutrol motor-1DR1, DR2, DR
,,DRl...first drying chamber, second drying chamber, third drying chamber, fourth drying chamber, L...transition device, G1, G2...guiding device, Ml...raw noodles, M2 ...Dried noodles, C...Cooling water, F...Blower, CC...Cooling coil for cold water,
HC...Steam heater, SS...Steam spray set humidifier, Dx...Direct expansion cooler, CO...Compressor,
P...Circulation pump, W...Outdoor discharge drain. Procedural amendment (voluntary) May 28, 1972 [1 Haruki Shimada, Commissioner of the Patent Office, '1. =I 1'1 Indication 1981 Patent Application No. 54028/Lf
Relationship with 'l Patent applicant 4, agent 102 Higashi 1;
(FF4゜Z of Detailed Description of the Invention in the Attached Specification) Regarding the present invention, the word "humidified" in line 17 of page 16 of the specification is deleted.

Claims (3)

[Claims] (1) Divide the drying room for dried noodles into 3 or 4 rooms, especially the 1st room.
The drying method in the drying room is to keep the room temperature at 20 to 22 degrees Celsius and the relative humidity below 52% by using a heating mechanism in the winter and a cooling device in the high-temperature summer months to use outside air or partially returned air. Conditioned air is generated to meet the above conditions, and the first air is evaporated from the raw noodles and becomes highly humid.
The initial air in the drying chamber is discharged outdoors (50 to 70% of the air volume in the first drying chamber), and the latter part of the first drying chamber, which is relatively dry, has a lower humidity than the air discharged outdoors. The returned air is returned to the air conditioner using a return mechanism, which saves energy. Specifically, the air is continuously combined in four stages: heating, cooling, dehumidification, and partial exhaust. The inside of the first drying chamber, which is controlled by controlled air, is lowered in temperature and humidity compared to known high-temperature drying methods by sequentially moving raw noodles produced by a conventional method under a ceiling fan while suspending them on sticks. In order to prevent the initial raw noodles with a high moisture content from elongating and falling due to sag (looseness), and to save energy, we proceed with the drying process, which includes heating, cooling, dehumidification, and partial drying. The first drying chamber is characterized by continuous and automatic control of four stages of exhaust; the subsequent second to fourth drying chambers (
(Installing a fourth drying room as necessary)
~30°C, relative humidity 72-75%; in the third drying room, room temperature 25-28°C, relative humidity 68-72%, and if fourth drying is required, room temperature 25-26°C, relative humidity 6
The inside of these drying chambers is controlled using recycled air that is continuously combined in four stages: heating, humidification, temperature reduction, and dehumidification, to achieve conditions of 5 to 70%. The dried raw noodles are suspended on rods and transferred under the ceiling fan in each of the drying chambers, and after passing through the third or fourth drying chamber, the noodles are kept at a room temperature of 20 to 25 degrees Celsius and a relative humidity of 60 degrees Celsius.
A method for drying noodles that prevents dropped noodles, maintains activity, and facilitates manufacturing control, characterized by drying after a finishing step under conditions of ~68 cm. (2) The drying chamber is divided into first to third drying chambers, and if necessary, a fourth drying chamber.In particular, in the first drying chamber, in order to prevent the raw noodles from falling due to sag, 50 to 70 cm of the air containing more evaporated water is discharged outside, and a partially adjusted amount of air in the indoor area on the outlet end side of the first drying chamber and the outside air are sent after controlling the temperature and humidity to reach room temperature. 20-22℃, relative humidity 50
It is characterized by installing an air conditioning device with cooling, dehumidifying and heating functions that can be adjusted to ~52%, and in the second drying stage and below, indoor air is not discharged to the outside.
The second drying room has a room temperature of 28-30℃ and a relative humidity of 68-75℃.
%, the third drying room has a room temperature of 25-28℃ and a relative humidity of 68-28℃.
For the 72nd section, if you need the trench or the 4th drying, Muroho 5-2
Conditioned recycled air is obtained by continuously combining heating, humidification, temperature reduction, and reduction in each drying room in four stages to achieve conditions of 6℃ and relative humidity of 65 to 70%. In addition to installing a control (air conditioning device) and a known ceiling fan, the communication section between each drying room is divided by an air curtain or a passage hole through which only the noodle strings can pass, and the room temperature is 20 to 25 degrees Celsius. , relative humidity 60~
A finishing chamber (packaging chamber) with air control at 65% is connected to the third or fourth drying chamber.Noodles that prevent dropped noodles, maintain activity, and are easy to manage in production. drying equipment. (3) Attach the partition walls at required locations to the partition wall between the first drying room and the third or fourth drying room, and the partition wall between the drying room and the observation passage using pair of glasses that contain dry air. A noodle drying device that prevents dropped noodles, maintains activity, and facilitates manufacturing control.