KR101095389B1 - Preparation method and apparatus for dried persimons using non-circulated air flow - Google Patents

Preparation method and apparatus for dried persimons using non-circulated air flow Download PDF

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Publication number
KR101095389B1
KR101095389B1 KR1020110082774A KR20110082774A KR101095389B1 KR 101095389 B1 KR101095389 B1 KR 101095389B1 KR 1020110082774 A KR1020110082774 A KR 1020110082774A KR 20110082774 A KR20110082774 A KR 20110082774A KR 101095389 B1 KR101095389 B1 KR 101095389B1
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South Korea
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air
drying
drying chamber
heater
heated
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KR1020110082774A
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Korean (ko)
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김길현
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유한회사 유일
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/02Dehydrating; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/005Preserving by heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • FMECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26DRYING
    • F26BDRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00Drying solid materials or objects by processes involving the application of heat
    • F26B3/02Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air

Abstract

The present invention provides a continuous air flow that repeats the heating periodically to the dried persimmon drying chamber, the inlet air is discharged immediately without circulating after passing through the drying chamber, dried persimmon produced by natural drying method without a separate dehumidification and freezer The present invention provides a method and apparatus for producing persimmon that can produce dried persimmons with similar sweetness, flavor and color.

Description

Preparation method and apparatus for dried persimons using non-circulated air flow

The present invention relates to a method and apparatus for manufacturing dried persimmon, providing a continuous air flow that repeats the heating periodically to the dried persimmon drying chamber, the method and apparatus for producing dried persimmon which is immediately discharged without passing through the drying chamber after circulation It is about.

Currently, farming methods for producing dried persimmons begin in mid-November and begin to dry for 45 to 60 days in early January or before New Year's Day. After ripening the harvested persimmons for a certain period, peeling, pinching and sulfur fumigation And dried and packaged by natural drying, and the commerciality of the dried persimmon is determined by the drying process together with the quality of the raw persimmon.

However, such a long time natural drying method was difficult to control sulfur fumigation to prevent discoloration and decay of dried persimmon during drying, and to control the timely shipment due to temperature change and hardening, and to reduce the time required for such natural drying. Mechanical drying methods have been tried.

Korean Patent No. 0584878, "Method and apparatus for manufacturing dried persimmon by reduced pressure cold air drying method", dried under reduced pressure cold air for 2 to 5 days at 5 to 10 ℃, and aged at low temperature for 0 to 5 ℃ for 1 to 2 days, Next, cold-dried under reduced pressure for 2 to 5 days at 5 to 20 ° C., and aged at room temperature for 1 to 2 days. Next, cold-dried for 2 to 5 days under reduced pressure at 5 to 20 ° C., and low temperature for 1 to 2 days at 15 to 20 ° C. By aging, the drying or aging temperature is not high, the drying efficiency is not high, and the air containing moisture taken from the peeled persimmon is circulated inside the drying chamber, so a separate heat exchange type condenser is required for cooling and dehumidification. There was a problem of ascension.

In addition, the invention of "Dried persimmon drying method" of Korean Patent No. 0646578, after drying and aging for 20 to 26 hours at 10 to 50 ℃ in a dry aging room, transfer the persimmon to a low-temperature storage for 20 to 26 hours at 0 to 5 ℃ After repeating the sweating process 4 to 5 times, rapid freeze-drying for 10 minutes from -50 ℃ to-10 ℃, transfer the persimmon from the drying mature room to the low temperature freezer, low temperature freezer to the rapid freeze drying device This is not possible in a cork- or persimmon dried persimmon manufacturing facility. The sweating process at 0 to 5 ° C. is too long, leading to a decrease in drying efficiency and the need for an expensive freeze-dryer. There is a problem that the drying efficiency of the dried persimmon is lowered because it is not circulated inside the closed drying cabinet.

In addition, the invention for the "hot air circulating crop drying device" of Korean Patent No. 0665659, the heated air is circulated through the circulation fan, circulation heat suction pipe, circulation heat pipe, circulation heat ejection pipe inside the drying chamber, the thermal efficiency is high but the peeled persimmon Since the air containing the water is continuously circulated from the take away from the drying efficiency is not enough, the color of the dried persimmon has a limit of long drying time.

In order to shorten the drying period of dried persimmon as described above, mechanical drying methods or apparatuses such as hot air drying or cold air drying have been developed.However, in consideration of energy cost, a separate dehumidifier is used because the drying chamber is operated in a closed manner or a hot air is circulated. As the cost of equipment increases, the drying time increases, and the energy cost of drying increases, and the quality of the dried persimmons is inferior to conventional ones, making them a direct solution for dried persimmon farmers. It is not true.

The present inventors provide a continuous air flow that repeats the heating periodically to the dried persimmon drying chamber, the drying time is shortened through the manufacturing method and apparatus of dried persimmon which is discharged immediately after the inlet air is not circulated through the drying chamber, and thereby No sulfur fumigation treatment is required, and dried persimmons produced by the natural drying method can be manufactured with similar quality, flavor and color, but with excellent quality, and do not need separate dehumidification and freezers. It has been found that the method and apparatus can be configured to complete the present invention.

The object of the present invention is to reduce the drying time compared to the conventional natural drying method, while the quality is similar to the dried persimmon produced by the natural drying method, or to produce a better dried persimmon, without the need for a separate dehumidification and freezer equipment costs To provide a low dried persimmon production method and apparatus.

Method for producing a dried persimmon using the acyclic air flow of the present invention, the drying chamber is formed with a plurality of through holes in the inner wall; An air transfer passage communicating with the through-hole of the inner wall of the drying chamber; A blower fan for transferring air to the air transfer passage; A heater for heating the air transferred to the blower fan; An external air inlet for supplying external air to the heater; An air outlet for communicating with the outside on one surface of the inner wall of the drying chamber for discharging air to the outside, comprising: loading dried persimmon in the drying chamber; Operating a heater for heating the air introduced through the external air inlet to 35 ~ 50 ℃, supplying the air heated through the heater to the drying chamber 2 to 10 times at a flow rate of 5 to 15 times the volume of the drying chamber per unit minute First drying step; A first cooling step of stopping the operation of the heater and continuously operating the blower fan to supply external air to the drying chamber for 30 minutes to 3 hours at an air volume of 5 to 15 times the volume of the drying chamber per unit minute; Performing a first drying cycle of repeating the first drying step and the first cooling step 2 to 8 times; Operating a heater for heating the air introduced through the external air inlet to 30 ~ 45 ℃, supplying the air heated through the heater to the drying chamber 2 to 6 hours at a flow rate of 1 to 8 times the volume of the drying chamber per unit minute Second drying step; A second cooling step of stopping the operation of the heater and continuously operating the blower fan to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per unit minute; Performing a second drying cycle of repeating the second drying step and the second cooling step 4 to 10 times; Operating a heater for heating the air introduced through the external air inlet to 25 to 40 ° C., and supplying the air heated through the heater to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume of the drying chamber per second. 3 drying steps; A third cooling step of stopping the operation of the heater and continuously operating the blower fan to supply external air to the drying chamber for 30 minutes to 3 hours at an air volume of 1 to 8 times the volume of the drying chamber per unit minute; And performing a third drying cycle of repeating the third drying step and the third cooling step 4 to 10 times.

In the manufacturing method of dried persimmon using the acyclic air flow of the present invention, the first first drying step of performing the first drying cycle is characterized in that for supplying warm air for drying the dried persimmon surface for 5 to 10 hours do.

In the method for producing dried persimmon using the acyclic air flow of the present invention, the air temperature of the drying step of the second drying cycle in the first to third drying cycles is 2 compared to the air temperature of the drying step of the first drying cycle ˜8 ° C., the air temperature of the drying step of the third drying cycle is 2 to 8 ° C. lower than the air temperature of the drying step of the second drying cycle.

In the method for producing dried persimmon using the acyclic air flow of the present invention, the air introduced through the external air inlet in the first drying step is heated to 42 ~ 48 ℃, the second drying step inlet through the external air inlet It is characterized in that the air is heated to 37 ~ 43 ℃, the air introduced through the external air inlet in the third drying step is heated to 32 ~ 38 ℃.

In the manufacturing method of dried persimmon using the acyclic air flow of the present invention, the outside air temperature is characterized in that -10 ℃ to 10 ℃.

In the method for producing dried persimmon using the acyclic air flow of the present invention, after passing through the third drying cycle performing step, the air introduced through the external air inlet to the heater 2 ~ 8 ℃ than the air temperature of the third drying step A fourth drying step of heating to a low temperature and then supplying the air to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume of the drying chamber per unit minute; A fourth cooling step of stopping the operation of the heater and continuously operating the blower fan to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per unit minute; And performing a fourth drying cycle of repeating the fourth drying step and the fourth cooling step 4 to 10 times.

In the method for producing dried persimmon using the non-circulating air flow of the present invention, after passing through the fourth drying cycle, the air introduced through the external air inlet is 2 to 8 ° C. than the air temperature of the fourth drying step using a heater. A fifth drying step of heating to a low temperature and supplying the air to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume of the drying chamber per unit minute; A fifth cooling step of stopping the operation of the heater and continuously operating the blower fan to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per unit minute; And performing a fifth drying cycle of repeating the fifth drying step and the fifth cooling step 4 to 10 times.

In the method for producing dried persimmon using the acyclic air flow of the present invention, each drying cycle is characterized in that it is carried out for 18 to 48 hours.

In the manufacturing method of dried persimmon using the acyclic air flow of the present invention, it is characterized in that it takes 2 to 7 days until the dried persimmon is loaded in the drying chamber.

Apparatus for producing dried persimmon using the acyclic air flow of the present invention, the drying chamber is formed with a plurality of through holes in the inner wall; An air transfer passage communicating with the through-hole of the inner wall of the drying chamber; A blower fan for transferring air to the air transfer passage; A heater for heating the air transferred to the blower fan; An external air inlet for supplying external air to the heater; And an air outlet communicating with the outside on one surface of the inner wall of the drying chamber to discharge the air to the outside, wherein the upper part of the drying chamber is provided with an external air inlet, a heater and a blower fan communicating with the inlet. A plurality of through holes are formed on the left and right side walls of the drying chamber so that any one or more of the number of through holes and the size of the through holes increases from the upper side to the lower side of the drying chamber. An air transport passage is formed to communicate air to the drying chamber through a plurality of through holes, a door for opening and closing the drying chamber is formed on the front of the drying chamber, heated air introduced into the drying chamber on the rear wall of the drying chamber. Characterized in that the air outlet that can be discharged is installed.

The device for producing dried persimmon using the acyclic air flow of the present invention is characterized in that it further comprises a filter provided in any one or more of the external air inlet and the air outlet.

The device for producing dried persimmon using the acyclic air flow of the present invention is characterized in that the air outlet further comprises a flow rate control.

The device for producing dried persimmon using the acyclic air flow of the present invention is characterized in that it further comprises a protrusion that can be installed on the left and right sidewalls of the drying chamber is installed in the peeled persimmon.

Apparatus for producing dried persimmon using the acyclic air flow of the present invention, any one method selected from the manufacturing method of dried persimmon using the acyclic air flow is further provided with a control unit for controlling the operation of the heater and the blower fan. It features.

The present invention reduces the drying time by about five times compared to the conventional natural drying method, and thus eliminates the need for sulfur fumigation treatment, and can produce dried persimmons, sugars, flavors and colors similar to those produced by the natural drying method. At the same time, there is no need to provide a separate dehumidification and freezer, thereby providing a method and apparatus for producing persimmon with low installation cost.

1 is a view of the dried persimmon manufacturing apparatus according to an embodiment of the present invention from above.
Figure 2 is a cross-sectional view showing the air flow of the dried persimmon manufacturing apparatus according to an embodiment of the present invention.
Figure 3 (a) is a plurality of through holes formed in the inner wall of the drying chamber of the dried persimmon manufacturing apparatus according to an embodiment of the present invention, showing the appearance of the number of through holes from the upper to the lower drying chamber, Figure 3 (b) Is a plurality of through-holes formed on the inner wall of the drying chamber of the dried persimmon manufacturing apparatus according to another embodiment, the size of the through hole from the top of the drying chamber toward the bottom shows the appearance.

Dried persimmon production method and apparatus of the present invention provides a continuous air flow that repeats the heating periodically to dry persimmon drying chamber, the inlet air is discharged immediately without circulating after passing through the drying chamber, even without a separate dehumidification and freezer Dried persimmon produced by the drying process and sweetness and color similar to the sweetness and color can be produced with excellent quality persimmon.

Varieties of persimmons used in the production of dried persimmon of the present invention is mainly persimmon persimmon, dongsi, occasional, new year, Gojong, Danseong, eat persimmon, Seojo, wheat, Daebongsi and the like can be used.

The size and weight of the raw persimmons used in the production of dried persimmon of the present invention do not need to be particularly limited, but the conventional natural drying method or other mechanical drying method takes a long time to dry, and the weight of the falling fruit is 250 g to 350 g. It is also applicable to this heavy peak.

In the present invention, raw persimmon may be used immediately after harvesting, but is preferably used after low temperature aging or desorption.

Loading of the peeled persimmon in the present invention can use a conventional skein method, or it is also possible to use a coal mining method. It is preferable to use a dumping method that is easy to transport and load while reducing the occurrence of falling fruits.

Hereinafter, the present invention will be described in more detail with reference to FIGS. 1 to 3. Drying apparatus used for producing dried persimmon of the present invention comprises a drying chamber 10 formed with a plurality of through-holes 12 on the inner wall; An air transfer passage 20 communicating with the through-hole of the inner wall of the drying chamber; A blowing fan (30) for transferring air to the air conveying passage; A heater 40 for heating the air transferred to the blower fan; An external air inlet unit 50 for supplying external air to the heater; And an air outlet 60 communicating with the outside on one surface of the inner wall of the drying chamber to discharge the air to the outside.

The dried persimmon manufacturing apparatus of the present invention, while the drying is in progress, the heater 40 repeats the operation and interruption for a predetermined time at a predetermined temperature, the blowing fan 30 is continuously operated, the drying chamber in the drying room to remove the moisture of the dried persimmon The taken air is continuously discharged to the air outlet (60).

In FIG. 1, an external air inlet 50, a heater 40, and a blower fan 30 connected to the inlet unit are installed in the upper part of the drying chamber 10, and the left and right side walls of the drying chamber are contacted by the blower fan 30 in the upper part of the drying chamber. It extends down to form an air transfer path 20.

In FIG. 2, the air transport passage 20 connected to the air blower 30 is extended downwardly in contact with the left and right sidewalls 11 of the drying chamber 10 and the heated air passes through the plurality of through holes 12 to the drying chamber 10. It is formed to communicate so as to be introduced, an air outlet 60 is installed in the upper portion of the rear wall of the drying chamber 10 through which heated air introduced into the drying chamber may be discharged.

The external air inlet 50 may be provided with a filter 51 that can block the inflow of foreign matter, such as dust or insects.

In addition, since air is continuously discharged to the outside of the air outlet 60, foreign substances such as dust and insects are hardly introduced from the outside, but the filter 62 is also used in the air outlet 60 in case of stopping power of the dried persimmon production device or having a low wind speed. ) Can be installed. The air outlet 60 is preferably installed at a size of 0.2 to 0.6 times, preferably 0.3 to 0.5 times the cross-sectional area of the external air inlet 50 so that air passing through the drying chamber is not disturbed. If the cross-sectional area of the air outlet 60 is too large, the drying efficiency is lowered, and uniform drying of the upper and lower portions is difficult. If the cross-sectional area is too small, the moisture-containing air stays in the drying chamber for a long time, thereby decreasing the drying efficiency. In the drying process, the surface of the persimmons may fall off and rot.

In addition, the air outlet 60 may be provided with a flow rate control port 62 for adjusting the amount of air discharged.

In addition, the left and right side walls of the drying chamber may be formed with a protrusion 81 to install the channel 80. Since the tray 80 is stacked in the drying chamber 10 in multiple layers, a plurality of through holes are formed in the tray 80 so that resistance to the upward flow of air in the drying chamber should be reduced. In addition, the protruding portion 81 may be manufactured by bending a plate in a “b” shape or by extruding a metal, a synthetic resin, and the like so that the tray 80 may be stacked one by one and slidingly coupled and separated.

In addition, the plurality of through-holes 12 of the left and right sidewalls 11 of the drying chamber 10 have a large amount of air having a high wind speed flowing into the upper part of the drying chamber due to a decrease in wind speed due to resistance as air heated in the heater is transferred through the air transfer passage. In order to correct the inflow of a small amount of slow wind speed into the lower part of the drying chamber so that the upper and lower parts of the drying chamber can be uniformly dried, as shown in FIG. As shown in 3 (b), the size of the through hole may be increased from the upper part to the lower part of the drying chamber.

In addition, it may be provided with a control unit for controlling the operation of the heater, blower fan for a predetermined time at a predetermined temperature and air volume.

Using the persimmon manufacturing apparatus of the present invention without the separate dehumidification and freezer provides a continuous air flow that repeats the heating periodically to the dry persimmon drying chamber, the inlet air is discharged immediately without circulating after passing through the drying chamber, A good quality dried persimmon can be produced by the following method.

First, the peeled persimmon is loaded into a drying chamber. In order to load the persimmon into the drying chamber, a hook may be formed on the upper surface of the inner wall of the drying chamber, a protrusion may be formed on the left and right side walls of the drying chamber inner wall, and the protrusion or the tray may be loaded on the bogie. Any method for transferring into the drying chamber can be used. Preferably, it is loaded in such a way that sliding and disengagement is carried out in a manner of sliding coupling and detachment of the table to the protrusions so as to easily produce dried persimmons without disturbing the air flow through the plurality of through-holes previously formed in the interior wall of the drying chamber.

Next, drying of the persimmon is performed by performing a first drying cycle, a second drying cycle, and a third drying cycle.

In each drying cycle, the blowing fan that introduces outside air is always operated, but each drying cycle is completed through several iterations of the drying cycle and the cooling stage as drying cycles through the operation and interruption of the heater.

First, the blowing fan is always operated during the manufacturing process of the dried persimmon of the present invention, and in the first drying cycle, air is supplied to the drying chamber at a flow rate of 5 to 15 times the volume of the drying chamber per minute, and moisture-containing air passing through the drying chamber is discharged to the air outlet. In the drying cycle from the second drying cycle onwards, the air volume is reduced to supply air to the drying chamber at an air volume of 1 to 8 times the volume of the drying chamber per unit minute. For example, in a drying apparatus in which the volume of the drying chamber is 1.5 m 3 , the air volume in the first drying cycle is about 7.5 to 22.5 m 3 / min, and the air volume in the second drying cycle is about 1.5 to 12 m 3 / min. to be. In addition, the cross-sectional area of the external air inlet may be about 0.03 m 2, and the cross-sectional area of the air outlet may be about 0.01 m 2 in a drying apparatus having a volume of 1.5 m 3 of the drying chamber. Thus, the wind speed of the outside air inlet in the first drying cycle may be about 4 to 12.5 m / s, and the wind speed of the outside air inlet in the second drying cycle may be about 0.8 to 6.8 m / s.

When the operation of the blow fan is stopped, the blow fan is always operated during the manufacturing process of persimmon in the present invention because the air containing moisture taken from the persimmon inside the drying chamber is stagnant and the drying efficiency of the persimmon is reduced.

In the first drying cycle, the air volume is 5 to 15 times, preferably 6 to 12 times, more preferably 7 to 10 times the volume of the drying chamber per unit minute, and when the upper limit is exceeded, the dried persimmon surface dries too rapidly A thick film may be formed that inhibits the drying of the dried persimmon, and below the lower limit, the surface of the dried persimmon may be insufficient to dry the dried persimmon while the dried persimmon surface may burst, resulting in deterioration of the mercury.

In addition, the amount of air supplied in the first drying cycle is higher than that of the remaining drying cycles. The reason is that the persimmon peeled at the beginning of drying first has a high moisture content, so the supply of dried air should be sufficient to dry the dried persimmon surface without falling off. From the second drying cycle, the air volume is 1 to 8 times, preferably 2 to 6 times, more preferably 3 to 4 times the volume of the drying chamber per unit minute. Crumpled wrinkles are deeply formed, and only the surface is dried, so that the persimmon becomes harder, and the moisture drying inside the persimmon becomes rather difficult, thereby lowering the air volume.

Next, the temperature and the running time of the heater are dried at different drying cycles.

In the first drying cycle, a heater is heated to 35 to 50 ° C., preferably 42 to 48 ° C., for 2 to 10 hours to carry out the first drying step by performing a first drying step. The first cooling step is performed by supplying external air for 30 minutes to 3 hours, and the first drying step and the first cooling step are repeated 2 to 8 times.

When the temperature of the first drying cycle exceeds the upper limit, the dried persimmon surface is rapidly hardened, and the drying efficiency is lowered, and the dryness of the dried persimmon is lowered. There is a problem that bursts or changes like hongsi.

In addition, the operating time of the heater is 5 to 10 hours, preferably 6 to 8 hours for the first first drying step of the first drying cycle, and 2 to 6 hours for the second first drying step, preferably 2 to 4 hours. To dry. The reason why the length of the first first drying step is long is that it takes a long time to raise the internal temperature of the persimmon because the temperature of persimmon harvested and peeled in winter is low from -10 ° C to 10 ° C. If less than 5 hours, the surface of the dried persimmon is not sufficiently dried, the surface is receded, dried during the drying process, the persimmon is deteriorated, the marketability is reduced. From the second drying step, even if the cooling step is performed by the external air, the temperature inside the dried persimmon does not drop in the same manner as the external air, so that the drying time can be relatively shortened.

In the first cooling stage between the first drying stages, outside air is introduced into the drying chamber by a blower during the winter when the heater is stopped. Natural drying of the dried persimmon is made in the winter in a cool place with good ventilation blocked by the sun, the outside air of the place where the drying apparatus of the present invention is also changed at -10 ℃ to 10 ℃ level, stop the operation of the heater In one condition, it is naturally cooled by outside air in winter. Since the apparatus of the present invention does not have a separate cooler, the temperature of the outside air is different from day to night, so the cooling temperature at the time of cooling by the outside air can not be arbitrarily adjusted, but the cooling time of the cooling step at night in the drying cycle It is 30 minutes to 1 hour, the cooling efficiency can be sufficiently adjusted by adjusting the cooling time of the cooling step made in the day to 1 to 3 hours, there is no increase in the equipment cost due to the provision of the cooler.

The first drying step and the first cooling step are performed 2 to 8 times, preferably 4 to 6 times to complete the first drying cycle, the first drying cycle is 18 to 48 hours, preferably 20 to 36 hours More preferably 22 to 26 hours.

In the second drying cycle, a heater for heating air introduced through the external air inlet to 30 to 45 ° C., preferably 37 to 43 ° C. is supplied to the drying chamber for 2 to 6 hours, preferably 3 to 4 hours. After performing the two drying steps, the second cooling step is performed by supplying outside air for 30 minutes to 3 hours, and the second drying step and the second cooling step are repeated 4 to 10 times, preferably 5 to 8 times. do.

In the second drying cycle, a heater for heating the air introduced through the external air inlet to 30 to 45 ° C., preferably 37 to 43 ° C., is operated to be 2 to 8 ° C. lower than the drying temperature of the first drying cycle. desirable. The reason why the drying temperature of the second drying cycle is lowered is that if the drying is continued at the temperature of the first drying cycle, the drying speed of the dried persimmon surface is faster than the moisture evaporation rate inside the dried persimmon, so that only the surface is dried, resulting in a hard persimmon and a low drying efficiency. Because it becomes.

The third drying cycle is to operate a heater that heats the air introduced through the external air inlet to 25 to 40 ℃, preferably 32 to 38 ℃ to perform 2 to 8 ℃ lower than the drying temperature of the second drying cycle desirable. The reason why the drying temperature of the third drying cycle is lowered is that if the drying is continued at the temperature of the second drying cycle, the drying speed of the dried persimmon surface is faster than the moisture evaporation rate inside the dried persimmon, so that only the surface is dried, resulting in a hardened persimmon and lowering drying efficiency. Because it becomes.

Dried persimmon can be roughly divided into half time to remove 20 to 35% by weight of fresh persimmon, half dry to remove 40 to 60% by weight of fresh persimmon, and dry to remove 70 to 80% by weight of fresh persimmon. Depending on the moisture content of the dried persimmon to be prepared or the weight or size of the raw persimmon can be performed only up to the third drying cycle, it is possible to add the fourth to eighth drying cycle as needed.

The production of dried persimmon through the dried persimmon production method of the present invention does not need to be particularly limited, but may be prepared in about 2 to 7 days, the desired dried persimmon, half an hour 2 to 3 days, semi dry 3 to 4 days, dry time Takes about 5 to 6 days.

Claims (14)

  1. A drying chamber in which a plurality of through holes are formed in the inner wall; An air transfer passage communicating with the through-hole of the inner wall of the drying chamber; A blower fan for transferring air to the air transfer passage; A heater for heating the air transferred to the blower fan; An external air inlet for supplying external air to the heater; And an air outlet communicating with one outside of an inner wall of the drying chamber and discharging air to the outside.
    An upper air inlet unit, a heater and a blower fan communicating with the inlet unit are installed at an upper portion of the drying chamber; A plurality of through holes are formed in left and right sidewalls of the drying chamber; An air conveyance passage is formed in contact with the left and right sidewalls of the drying chamber at an air blower in the upper part of the drying chamber so as to communicate with each other so that heated air can flow into the drying chamber through a plurality of through holes; In the manufacturing method of the dried persimmon using a drying apparatus is installed in the upper portion of the rear wall of the drying chamber is an air outlet for discharging the heated air introduced into the drying chamber,
    Loading the peeled persimmon into the drying chamber;
    Operate a heater for heating the air introduced through the external air inlet to 35 ~ 50 ℃, supplying the air heated through the heater to the drying chamber for 2 to 10 hours at a flow rate of 5 to 15 times the volume of the drying chamber per minute A first drying step of discharging the heated air supplied to the drying chamber to an air outlet without being circulated;
    The heater is stopped and the blower is continuously operated to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 5 to 15 times the volume of the drying chamber per unit minute, and the external air supplied to the drying chamber is not circulated without air. A first cooling step discharged to the discharge port;
    Performing a first drying cycle of repeating the first drying step and the first cooling step 2 to 8 times;
    Operate a heater for heating the air introduced through the external air inlet to 30 ~ 45 ℃, supplying the air heated through the heater to the drying chamber 2 to 6 hours at a flow rate of 1 to 8 times the volume of the drying chamber per unit minute A second drying step of discharging the heated air supplied to the drying chamber to an air outlet without being circulated;
    The heater is stopped and the blower is continuously operated to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per minute, and the external air supplied to the drying chamber is not circulated without air. A second cooling step discharged to the discharge port;
    Performing a second drying cycle of repeating the second drying step and the second cooling step 4 to 10 times;
    Operating a heater for heating the air introduced through the external air inlet to 25 to 40 ° C., supplying the air heated through the heater to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume of the drying chamber per second, A third drying step in which the heated air supplied to the drying chamber is discharged to an air outlet without being circulated;
    The heater is stopped and the blower is continuously operated to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per minute, and the external air supplied to the drying chamber is not circulated without air. A third cooling step discharged to the discharge port; And
    Method for producing dried persimmon using a non-cyclic air flow comprising a; performing a third drying cycle of repeating the third drying step and the third cooling step 4 to 10 times.
  2. The method of claim 1, wherein the first drying step of the first drying cycle performing step of the dried persimmon using a non-cyclic air flow, characterized in that for supplying warm air for drying the dried persimmon surface for 5 to 10 hours Manufacturing method.
  3. The method of claim 1, wherein the air temperature of the drying step of the second drying cycle in the first to third drying cycles is 2 to 8 ℃ lower than the air temperature of the drying step of the first drying cycle, the third drying cycle The air temperature of the drying step of the dried persimmon using a non-cyclic air flow, characterized in that 2 to 8 ℃ lower than the air temperature of the drying step of the second drying cycle.
  4. The method of claim 3, wherein the air introduced through the external air inlet in the first drying step is heated to 42 ~ 48 ℃, the air introduced through the external air inlet in the second drying step is heated to 37 ~ 43 ℃ And drying the air introduced through the external air inlet in the third drying step to 32 to 38 ° C. The dried persimmon using the acyclic air flow.
  5. The method of claim 4, wherein the external air temperature is-10 ° C to 10 ° C.
  6. The drying chamber of claim 1, wherein after the third drying cycle is performed, the air introduced through the external air inlet is heated to a temperature of 2 to 8 ° C. lower than the air temperature of the third drying step with a heater. A fourth drying step of supplying air to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume, and discharging the heated air to the drying chamber without being circulated; The heater is stopped and the blower is continuously operated to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per minute, and the external air supplied to the drying chamber is not circulated without air. A fourth cooling step discharged to the discharge port; And performing a fourth drying cycle of repeating the fourth drying step and the fourth cooling step 4 to 10 times.
  7. The drying chamber of claim 6, wherein after the fourth drying cycle is performed, the air introduced through the external air inlet is heated to a temperature of 2 to 8 ° C. lower than the air temperature of the fourth drying step with a heater. A fifth drying step of supplying air to the drying chamber for 2 to 6 hours at an air volume of 1 to 8 times the volume, and discharging the heated air to the drying chamber without being circulated; The heater is stopped and the blower is continuously operated to supply external air to the drying chamber for 30 minutes to 3 hours at a flow rate of 1 to 8 times the volume of the drying chamber per minute, and the external air supplied to the drying chamber is not circulated without air. A fifth cooling step discharged to the discharge port; And performing a fifth drying cycle of repeating the fifth drying step and the fifth cooling step 4 to 10 times.
  8. 8. The method of claim 1, wherein each drying cycle is performed for 18 to 48 hours. 9.
  9. 10. The method of claim 8, wherein the dried persimmon is loaded into the drying chamber and it takes 2 to 7 days to produce dried persimmons.
  10. A drying chamber in which a plurality of through holes are formed in the inner wall; An air transfer passage communicating with the through-hole of the inner wall of the drying chamber; A blower fan for transferring air to the air transfer passage; A heater for heating the air transferred to the blower fan; An external air inlet for supplying external air to the heater; And an air outlet communicating with the outside on one surface of the inner wall of the drying chamber and discharging the air to the outside.
    The upper part of the drying chamber is provided with an external air inlet, a heater and a blower fan communicating with the inlet.
    A plurality of through holes are formed on the left and right side walls of the drying room so that any one or more of the number of through holes and the size of the through holes increases from the upper side to the lower side of the drying chamber.
    The air transport passage is formed in contact with the left and right side walls of the drying chamber in the air blowing fan of the upper drying chamber to communicate with the heated air to enter the drying chamber through a plurality of through holes,
    A door for opening and closing the drying chamber is formed on the front of the drying chamber,
    Dry persimmon manufacturing apparatus using an acyclic air flow, characterized in that the air outlet for discharging the heated air introduced into the drying chamber in the upper part of the rear wall of the drying chamber.
  11. The apparatus of claim 10, further comprising a filter installed at at least one of the external air inlet and the air outlet.
  12. The apparatus of claim 11, wherein the air discharge port further comprises a flow rate control port.
  13. The method of claim 10, wherein the dried persimmon production apparatus using a non-cyclic air flow characterized in that it further comprises a projection that can be installed on the left and right sidewalls of the drying chamber peeled persimmon.
  14. 14. A method according to any one of claims 10 to 13, characterized in that it further comprises a control section for controlling any operation of the heater and the blower fan, wherein any one of the methods selected from claims 1 to 7 is programmed. Apparatus for producing dried persimmons using acyclic airflow.
KR1020110082774A 2011-08-19 2011-08-19 Preparation method and apparatus for dried persimons using non-circulated air flow KR101095389B1 (en)

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KR101187088B1 (en) * 2012-03-14 2012-09-28 송낙호 Persimmon drying machine
KR101350810B1 (en) * 2012-01-10 2014-01-13 백도웅 Forward/reverse direction circulation type agricultural products drying apparatus
KR101815087B1 (en) 2016-12-05 2018-01-04 주식회사 부성기연 After-ripening room

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CN103954101B (en) * 2014-02-19 2016-09-28 农业部南京农业机械化研究所 The throughcirculation dryer of a kind of recyclable waste heat and control method thereof

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KR100665659B1 (en) 2006-03-16 2007-01-09 유한회사 유일 Apparatus for grain drying by using hot aircirculation
KR101029007B1 (en) 2010-05-11 2011-04-14 전종일 A producing method and a producing device for semi-dry persimmons

Cited By (3)

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Publication number Priority date Publication date Assignee Title
KR101350810B1 (en) * 2012-01-10 2014-01-13 백도웅 Forward/reverse direction circulation type agricultural products drying apparatus
KR101187088B1 (en) * 2012-03-14 2012-09-28 송낙호 Persimmon drying machine
KR101815087B1 (en) 2016-12-05 2018-01-04 주식회사 부성기연 After-ripening room

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JP5430637B2 (en) 2014-03-05

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