WO2011013016A1 - 水平衡变压干燥食品和处理方法设备及包装 - Google Patents

水平衡变压干燥食品和处理方法设备及包装 Download PDF

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Publication number
WO2011013016A1
WO2011013016A1 PCT/IB2010/053034 IB2010053034W WO2011013016A1 WO 2011013016 A1 WO2011013016 A1 WO 2011013016A1 IB 2010053034 W IB2010053034 W IB 2010053034W WO 2011013016 A1 WO2011013016 A1 WO 2011013016A1
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WO
WIPO (PCT)
Prior art keywords
water
drying
pressure
space
vacuum
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Application number
PCT/IB2010/053034
Other languages
English (en)
French (fr)
Inventor
吴迪男
吴元明
Original Assignee
Wu Dinan
Wu Yuanming
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wu Dinan, Wu Yuanming filed Critical Wu Dinan
Priority to US13/807,960 priority Critical patent/US20130164417A1/en
Priority to EP10803983.5A priority patent/EP2589303A4/en
Publication of WO2011013016A1 publication Critical patent/WO2011013016A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D33/00—Details of, or accessories for, sacks or bags
    • B65D33/01—Ventilation or drainage of bags
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D43/00—Lids or covers for rigid or semi-rigid containers
    • B65D43/02—Removable lids or covers
    • B65D43/0202—Removable lids or covers without integral tamper element
    • B65D43/0214—Removable lids or covers without integral tamper element secured only by friction or gravity
    • B65D43/0222—Removable lids or covers without integral tamper element secured only by friction or gravity only on the outside, or a part turned to the outside, of the mouth of the container
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B5/00—Drying solid materials or objects by processes not involving the application of heat
    • F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00342—Central part of the lid
    • B65D2543/00351—Dome-like
    • B65D2543/00361—Dome-like placed on a tray like container
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00444—Contact between the container and the lid
    • B65D2543/00481—Contact between the container and the lid on the inside or the outside of the container
    • B65D2543/0049—Contact between the container and the lid on the inside or the outside of the container on the inside, or a part turned to the inside of the mouth of the container
    • B65D2543/00527—NO contact
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D2543/00—Lids or covers essentially for box-like containers
    • B65D2543/00009—Details of lids or covers for rigid or semi-rigid containers
    • B65D2543/00444—Contact between the container and the lid
    • B65D2543/00481—Contact between the container and the lid on the inside or the outside of the container
    • B65D2543/00537—Contact between the container and the lid on the inside or the outside of the container on the outside, or a part turned to the outside of the mouth of the container

Definitions

  • the present invention relates to a post-harvest processing of biomass food materials (referred to as post-scrub processing) to obtain products and processing equipment and packages, and more particularly to a drying of biomass food materials during storage. Process equipment and packaging.
  • Biomass food materials such as crop products, forest products, livestock products, aquatic products (relative to minerals)
  • the invention provides a water balance pressure swing drying method and a mash treatment to harvest biomass food materials (referred to as post-processing), which can be integrated into vacuum drying, vacuum storage, vacuum impregnation, vacuum packaging, etc. as needed.
  • the treatment effect can be realized in the process of washing, water selection and water transportation of the biomass food material.
  • the biomass food material which is treated by water balance and pressure drying is referred to as water-dried food.
  • the water drying process can be different for different foods; the water-dried food is different from the conventional food, just like the heat-treated steel has the same difference as the unheated steel.
  • Traditional product characteristics which vary from product to product and are difficult to describe with one or more common characteristics.
  • These dried foods are not limited to human foods, because the livestock and poultry aquatic products raised by humans are ultimately eaten by humans, and their feeds are Safety also has a direct impact on the product, so water-dried foods include both human and animal feeding.
  • the edible biomass is edible.
  • the water balance transformer drying equipment can reduce the equipment input and equipment operating cost.
  • the effective method is to replace the vacuum pump exhaust pressure with the pump water and drainage pressure reduction, which can greatly reduce the manufacturing cost of the vacuum equipment. Liquefied water molecules are much more efficient at capturing free air than vacuum pumps and can reduce equipment operating costs.
  • the essential solution of water balance pressure drying is to place the treatment object in a closable container, and use the liquid pressure of water to remove the air in the closed container, including pressurizing the gas inside the treatment object, and then using gravity to The liquid water is collected and discharged at the bottom of the closed container, so that the pressure in the storage space in the closed container is reduced, and only the object to be treated and the water vapor are left and a certain degree of vacuum is maintained.
  • the pressure in the closed container can be controlled by X10--X103Pa.
  • the core of the invention is to separate the treatment object from the atmosphere to realize the two main processing functions of vacuum storage and vacuum drying, and to realize the functions of washing, water selection, water transportation, vacuum impregnation, vacuum packaging and the like.
  • Water balance and pressure drying is actually a new treatment method, referred to as water drying; according to the law of the opposite of cathode cathode and anode yin, it provides economic dry storage for the most widespread and most common dry storage of food. Methods and equipment.
  • Water-drying uses the characteristics of water to achieve water removal. It is different from the drying method in the prior art, such as drying, drying, air drying, drying, lyophilization, etc., and is also different from the prior art. Vacuum drying that produces a negative pressure.
  • the water balance transformation drying method is a drying method of "drying in a warehouse", which is carried out in a container that can be sealed from the atmosphere, which is called a "storage".
  • the storage space in the container holds the processing object, and the processing object
  • the air in the air gap and the air in the closed container that is not occupied by the treatment object are discharged and blocked by water.
  • the liquid water is collected by gravity to discharge it out of the sealed container, so that the space in which the object is placed is formed and the vacuum environment is maintained. .
  • the treatment object uses water balance and pressure drying method to take up space, and the storage after drying needs space.
  • the drying is to ensure storage.
  • the storage is to prolong the use of space, the space needed for drying and storage.
  • the combination of the daytime is one, that is, the dry storage is realized in the same space and in the daytime, and the organic combination of dry storage can realize the storage and processing of the sealed container and the dry product which are balanced by water pressure and pressure drying, and can also be solved together.
  • Other technical problems faced in conventional storage to improve storage levels Drying "reduces the advantages of handling and turning to reduce costs.
  • Water balance Pressure drying Drying is similar to vacuum drying in that the pressure of the water inside the material to be dried is the same, that is, the physical properties of the water molecules are changed to become steam by the reduction of the pressure of the air pressure.
  • water balance pressure drying is different from vacuum air drying.
  • the treated object is exposed to much less oxygen in the dry than the air vacuum drying.
  • vacuuming the air to improve the working efficiency of the equipment is not to draw the heating or to take the freezing method to speed up the drying process.
  • the dried moisture is discharged into the equipment by steam, and the heat taken away is much larger than the water balance and the pressure is dry, third.
  • the drying medium in vacuum drying is residual air or steam filled, and in the process of water balance and pressure drying, the self-evaporating saturated water vapor becomes a medium for convective conduction drying heat, which is relative to heat.
  • the air is much higher, and the heat transfer efficiency is much higher.
  • Water balance pressure drying is different from conventional drying, drying, air drying and drying to ensure the uniformity of drying.
  • the drying such as drying, in order to pursue uniformity, it has to be dried by manpower or mechanical turning. Even if this does not guarantee the uniformity of drying to a desired degree, in the case of grain, it does not guarantee a uniform water content of the particles. Even if only a small amount of particles are not dry enough to cause mildew, it is enough to affect the entire batch.
  • the quality of the grain has to be used, such as optoelectronic equipment, to pick and remove particles that are discolored by mildew to reduce the quality impact on the whole batch of grain.
  • the uniformity is not only the difference in water content between the particles and the particles.
  • the difference in water content between the inside and outside of the same particle is also an aspect of uniformity. Taking rice as an example, if the unevenness reaches a certain level, the waist of the rice will occur.
  • the air-drying rate of air-dried, air-dried, wind-dried rice has been above 5%, while water-drying eliminates this unevenness.
  • the mechanism of water balance and pressure drying to separate the treated object from the atmosphere to realize vacuum storage and vacuum drying is that under vacuum conditions, there is a water level below the storage space to absorb water vapor in the storage space.
  • the water formed by the condensation, the water content in the treatment object is continuously evaporated, and the water evaporated on the water surface is continuously condensed and collected in the water level at the bottom of the closed container, and the pump water drainage means is used to maintain the water level at a certain height to maintain the vacuum of the storage space.
  • the evaporation and condensation of water vapor in a closed container at a specific pressure temperature is instantaneously dynamically balanced, and the temperature difference between day and night outside the storage space causes the low temperature cold trap effect formed in the storage space to change the degree of vacuum in the storage space.
  • the instantaneous dynamic balance makes the water content inside the treatment object evaporate and transfer to the liquid level at the bottom of the closed container, so that the treated object can be slowly dried during storage, and the treated object is not exposed to the atmosphere. Protects against the erosion of rats, insects, bacteria and inhibits the treatment of the object itself Metabolism.
  • drying is to remove water, and the use of water to remove water is a feature of the present invention to achieve the drying function. Therefore, the naming of this drying function is particularly characterized by "water”.
  • Equilibrium is the characteristic of water. At a specific pressure and temperature, evaporation and liquefaction of water can be balanced by the constant movement of molecules, which is the equilibrium process of evaporation and liquefaction of water under negative pressure. , the process of evaporating and liquefying the liquid inside the material to be dried to the liquid surface; in this process, there is a balance process of thermal energy transfer, and the balance in the drying is an objective fact, which is a balancing process in a specific space. It differs from the prior art in that dry moisture is vented to the atmosphere in a vaporous manner. The naming of this type of drying is particularly characterized by "balance.”
  • water-drying equipment It is not difficult to see that water balance and pressure drying must rely on equipment.
  • This equipment is referred to as water-drying equipment, and should at least include one or a group of sealable materials that can accommodate the material to be dried and the dry medium and can be isolated from the atmosphere. space.
  • the vacuum device (CN85109100) of the prior art has some features of such a device, and although it has a fresh-keeping storage function, it is obviously not essential for use as a drying device. It is highly desirable to be able to use the gravity of water to overcome atmospheric pressure, and it is highly desirable and can be carried forward.
  • Water balance transformer drying equipment is referred to as water dry equipment.
  • the water balance transformation drying equipment is a necessary condition for the realization of the water drying method.
  • the water drying method must rely on the water drying equipment.
  • the function of the water drying equipment directly determines whether the water drying process can be carried out, and whether various advantages of the water drying method can be exerted, so the present invention
  • the water drying equipment included should also be fully disclosed.
  • the water drying apparatus disclosed in the present invention does not exclude the realization of the water balance pressure swing drying method in other equipment forms, the water drying apparatus disclosed by the present invention can fully satisfy most of the demands of social production for the water balance drying method. , especially for the dry storage of food.
  • FIG. 1 is a schematic view of a simple water-drying device, which is actually a container that can be sealed and sealed from the atmosphere, and the inner and outer wall materials 1 constituting the container body should meet the basic requirements for blocking fluid ingress and egress;
  • the body is provided with an inlet and outlet 2 for entering and leaving materials.
  • the inlet and outlet 2 can also satisfy the ingress and egress of the drying medium water and the in and out of the air which is not sealed, and the inside of the container has a device for blocking the flow of the material to be dried but not blocking the flow.
  • a filter plate 3 is shown. Above the filter plate is a storage space A for storing the material to be dried, and below is a liquid storage space B.
  • the ratio of the space occupied by the AB space to the container is not limited, and A can be as much as possible. Large, and B can be as small as possible to improve the utilization of equipment space.
  • the main purpose of the AB partition is to indicate that the material in Zone A cannot be immersed in water during the drying process and after becoming a dry product.
  • a drain 4 At the bottom of the container is a drain 4, which is controlled by a 4-way valve and a shut-off valve. Meet its function.
  • This product can be taken out of the dried product, or the device can be used as a storage device for the storage of the dried product.
  • the material to be dried before the end of the drying process can also be regarded as the beginning of storage, and the drying is finished.
  • the post-storage is just a continuation of storage.
  • the fifth step of the drying process will end the unloading vacuum load is to open the inlet and outlet to put the air release vacuum, and a better solution can be achieved, that is, the air is not opened into the inlet and outlet, and Use a carbon dioxide gas or nitrogen gas to release the vacuum, rather than the atmosphere containing oxygen, to achieve safe and safe quality Fresh air storage for storage.
  • the fourth step serves to block the fluid outside the container from entering the container without blocking the discharge of the fluid inside the container, regardless of the implementation of the solution itself and the supplement. Implementations are all needed, and shut-off valves are not necessary in certain circumstances.
  • Controlling the leak rate is the only way to control the leak rate for simple water-drying equipment. Although controlling the leak rate can also ensure the smooth progress of the water-drying process, it is not an effective solution for high reliability; once a leak exceeds the allowable leak rate
  • the simple water-drying equipment can not guarantee the negative pressure required for drying through the drainage method without water draining, and the drying process is interrupted; if additional pumping equipment is added, the main economics of the water-drying method will be lost, contrary to the original intention of the inventor. Therefore, the improvement of the simple water-drying equipment, the addition of functions, and the overcoming of defects to make the equipment have the leakage function are the substantial contributions of the present invention to solving the technical problems.
  • the invention adds an additional space to the simple water-drying device, and loads the negative pressure to offset the leakage rate through the additional space water-filled drainage, and the increase cost is not much, and the principle of manufacturing the vacuum is the same as that of the simple water-drying device.
  • the maintenance of the vacuum environment enables the water-drying equipment not only to create a vacuum environment, but also to eliminate the leaking air to maintain the vacuum environment, not only to eliminate the true leakage of the equipment leakage, but also to eliminate the phenomenon of virtual leakage, to ensure the water balance, pressure, dry and reliable. Carry out, improve the reliability of the equipment to achieve the process.
  • the improved water-drying equipment is to add an additional space C to the simple water-drying equipment, so that the space in the water-drying equipment becomes three spaces of ABC, and the C space and the AB space are connected through the control device. It is also possible to regard the C space as a modification of the B space.
  • the C space is actually a reciprocating piston cylinder composed of a water liquid, which is equivalent to the vacuum pump.
  • the movement of the piston realizes the pumping of the vacuum pump from the space of the container A to the outside of the container.
  • Improved water-drying equipment A above the space and C space with a check valve controlled channel a, under the control of the check valve
  • the fluid is mainly air flowing from A space to C space, but not allowing reverse flow, or controlling reverse flow below allowable leakage rate;
  • B space and C space also have check valve controlled channel b, allowing fluid under check valve control
  • Mainly water flows from space B to space C, but does not allow reverse flow, or controls reverse flow below the allowable leak rate;
  • a channel c controlled by a shut-off valve is also provided in the middle of the AB space for injection into the AB space through the C space.
  • the drying medium water is in the normally closed state once the water is filled.
  • the C space can be repeatedly filled with water and water, so that the gas released inside the material to be dried in the AB space and the leaked gas are sucked into the C space through the passage a and then passed through the C space.
  • the one-way valve 5 is discharged outside the container, and causes the water liquefied and condensed in the AB space to flow into the C space through the passage b, so as to reduce the water level in the AB space to ensure the smooth progress of the drying process.
  • This B-space can be reduced to a device that blocks the movement of solid materials in the middle of the two spaces of the AC but does not block the flow of liquid from the A space to the C space.
  • This device can also be used with the channel a channel b channel c and control these
  • the valve body of the passage is collectively referred to as "a device that blocks the movement of solid materials but does not block the movement of the fluid.”
  • the A space and the C space of the space are respectively a space for storing the material to be dried and a space for accommodating the liquid water.
  • the dried product can be taken out, or the equipment can be used as a storage device for the storage of the dried product.
  • the material to be dried before the end of the drying process can also be regarded as the beginning of storage, and the drying is finished.
  • the post-storage is just a continuation of storage.
  • Step (5) focuses on how the improved water drying equipment is repeatedly filled and drained through the C space. Solve the problem of vacuum leakage.
  • the improved water drying equipment C space can be connected with water conservancy facilities, making the water drying equipment as a hydraulic drying equipment to be a component of water conservancy facilities, enabling hydraulic energy to be used as a drying energy for drying operations, creating a wide application for water balance and pressure drying.
  • the broad application space, the specific implementation method will be listed in several specific water-drying equipment to use the specific scheme of hydraulic resources, but the method of water-drying method and water-drying equipment according to local conditions is by no means limited to these types.
  • the first step in the water drying operation is to put the material to be dried into the storage space in the container, and the second step is to fill the drying medium water, if two steps
  • the same material is transported through the pipeline, and the material to be dried is grain, which becomes the hydraulic transport of the grain.
  • the water-drying equipment has also become the terminal equipment for the pipeline transportation of grain.
  • the equipment involved in the present invention can be used for pipeline hydraulic transportation of grain to reduce the cost of mass grain transfer transportation between the granary and the granary, and realize efficient transportation of the grain, and the water balance transformer drying equipment can be used as a grain pipeline.
  • the water balance pressure swing drying method can be applied to grain drying after the water pipeline of the grain pipeline.
  • the medium in which the dry material transfers heat for heat exchange; the seal of the water piston and the piston cylinder is also carried out by the water itself, which acts as a gas barrier, and the water is also a barrier medium for blocking the air.
  • the power of the water piston is determined by the gravity of the water, overcoming The equilibrium pressure of atmospheric pressure also comes from the gravity of the water.
  • the invention overcomes the technical prejudation that the traditional grain storage needs to be waterproof, changes the waterproof to hydrophilic, uses water to manufacture the vacuum environment at low cost, uses a vacuum environment to evaporate the moisture inside the grain, and realizes the drying of the grain in the water environment. It is economical and easy to use liquid water to block the contact between grain and air. The same is the realization of the washing and water-selecting process, so that the water washing and de-scoring process of food raw materials can be realized during storage; the storage of wool grain is storage water. Washing the grain fundamentally subverts the traditional mode of food storage, which can improve the quality of food raw materials and completely change the raw material of food raw materials such as grain storage.
  • Water balance and pressure drying is a way to realize the use of hydraulic power as a dry energy source. Compared with hydroelectric power generation, re-use of electric energy to convert to wind or heat, drying operations will improve the efficiency of water flow conversion, and will also be seen in the examples.
  • the specific scheme of using the water-saving irrigation facilities to maintain the vacuum of the storage space, and the specific scheme of using solar energy to increase the temperature difference between the day and night in the drying operation container, and the evaporation and condensation of the water vapor at a specific pressure temperature in the closed container are dynamically balanced.
  • the heat exchange of water vaporization, heat of vaporization and condensation and liquefaction release heat energy is completed inside the closed vessel, so that the drying energy consumption can be reduced to a minimum in theory. It can be seen that water balance and pressure drying is a new mode of hydraulic energy utilization and energy saving and drying. .
  • the water content of the material to be dried leaves the drying equipment in liquid form instead of leaving the gaseous form in the existing drying mode, which determines the possibility that the water drying method can greatly reduce the theoretical energy consumption.
  • the water content of the material to be dried leaves the drying equipment in liquid form.
  • the evaporation and condensing of the water content of the material to be dried is also the distillation process of water.
  • the materials to be dried are treated by the prior art.
  • the moisture content leaves the drying equipment in liquid form to distinguish it from the collection of dry medium water. , distilled water with higher purity can be obtained as a by-product of water drying.
  • the present invention utilizes the most common plastic film bags as both impregnation containers and packaging materials, in combination with the special requirements of water drying, to take a shape of a piano Sealing to meet the requirements of vacuum impregnation and vacuum packaging processes for water treatment.
  • the plastic-sealed plastic film bag is shown in Fig. 16, and the purpose is to form a unidirectional passage for the fluid flowing from the bag to the outside of the bag, the moisture inside the bag and the gas and the immersion liquid evaporating gas.
  • the air pressure in the bag is greater than the air pressure outside the bag, it is escaped by the passage; when the air pressure in the bag is less than the air pressure outside the bag, the passage will be automatically closed under the double action of the atmospheric pressure outside the bag and the elastic force of the bag material itself.
  • the width a of the channel should not exceed 100 times the thickness of the plastic film, considering the flexibility of the material itself.
  • the length b should be no less than 3 times that of a.
  • 17 and 18 are schematic views showing the formation of a packaging bag and a piano-shaped seal in a plastic film, and the loaded materials are present in the packaging bag at the same time as the packaging bag and the piano-shaped sealing.
  • the 3-2 longitudinal pressure-sealing tape in FIG. 18 is combined with a 4-2 lateral pressure-sealing tape to form a continuous piece as shown in FIG.
  • the piano-shaped sealing pocket is shown, and the rectangular single bag has a piano-shaped seal on one side; it is easy to see that the 3-1 longitudinal pressure-sealing tape in Figure 18 is combined with the 4-1 transverse pressure-sealing tape,
  • the rectangular single bag has a piano-shaped seal on all four sides; the 3-2 longitudinal pressure-seal tape in Figure 18 is combined with a 4 -1 transverse sealing tape or a 3-1 longitudinal sealing tape is combined with a 4-2 transverse sealing tape.
  • the rectangular single bag has two sides or three sides with a piano-shaped sealing on the four sides; the through-hole 6 on the sealing tape has the dual function of easily peeling and separating the single bag and discharging the fluid substance in the one-way passage left by the piano-shaped sealing.
  • the continuous packaging makes it possible to improve the efficiency and handling of packaging operations by combining the loading materials with the bagging process and the piano-shaped sealing. Even the package can not only form a rectangular bag that can be easily divided, but also form an easy-to-divide triangle, a polygonal shape or even a circular package.
  • a unidirectional passage between the sealing zone of the discontinuous distribution on the tongue-shaped sealing gland and the sealing zone of the intermittent distribution may be
  • the similar bar code distribution shown in 4-3 of Figure 18 is such that it carries the information of the packager and the package as well as the barcode to facilitate the modern management of the dry food circulation and quality traceability.
  • the evaporation and liquefaction of the water in the inner space of the lower bag is also continuously carried out, the role of vacuum impregnation is dominant, and the effect of vacuum drying is secondary; the multilateral is a piano-shaped sealing ⁇ , the liquid in the space inside the bag will flow out through the channel, in the bag The water content of the material is evaporated and the liquefaction of the steam occurs mainly in the outer space of the bag, and the effect of vacuum drying is dominant.
  • the piano-shaped sealed pocket material is self-closing in the vacuum unloading channel of the water drying equipment, which will automatically form the vacuum packaging of the bagged material. Before the vacuum drying equipment unloads the vacuum, the function of vacuum drying causes the bagged material to cool under the dehydration of the water to produce a vacuum precooling effect. Vacuum pre-cooling and vacuum packaging are one of the measures to improve the storage quality and prolong the storage period of water-dried foods.
  • the vacuum packaging of the piano-shaped baggage material can be refilled in or out of the water drying equipment or other vacuum space to enhance or enhance the vacuum and temperature in the package until the second sealing.
  • the vacuum packaging of the piano-shaped pocket-packing material enhances the vacuum in the package in water-drying equipment or other vacuum equipment flowing through the various transfer stations without having to rely on moving vacuum equipment or moving refrigeration equipment to flow.
  • the dry storage can achieve the vacuum dry storage treatment effect, but for meat, fruit, vegetables and other types of biomass food materials, only This vacuum drying storage is not enough. It is very necessary to combine vacuum impregnation and vacuum packaging. The examples show that using this method to produce low-salt bacon, low-sweet bacon, vacuum-packed vegetables, etc., has special practical significance. Balanced pressure swing drying method for a wider application space.
  • the purpose of drying is to store, in addition to drying, pickling, honey and other impregnation methods are also a very effective method for early preservation of fruits and vegetables.
  • the pickled honey of fruits and vegetables has changed from simple preservation means to
  • the processing technology of the flavored food, the water-dried foods exemplified in the examples of the present invention will show that the vacuum immersion treatment function of the water-drying equipment can be used for pickling or honey-making of fruits and vegetables, which can not only improve efficiency compared with the conventional process, It also simplifies the process.
  • Vacuum packaging is an extension of vacuum storage. It is also easy to achieve vacuum packaging for dry or immersed treatment objects. With the plastic film flexible packaging provided by modern industry, the process of water drying can be changed slightly. It is easy to realize vacuum packaging, so that the dry food can continue to realize vacuum storage after leaving the water dry equipment, which is very helpful for improving the added value of dried food and expanding the application of dried food processing.
  • the harvested fresh biomass (relative to minerals) can be stored in bulk or in bulk or packaged in a water-drying equipment for water-drying treatment, and it can be preserved or preserved by vacuum drying or vacuum impregnation.
  • Storage, quality preservation or fresh-keeping storage after water-drying can still be continued by means of water-drying equipment or vacuum packaging; water-drying equipment in the field, water-drying equipment in the transfer and distribution center, vacuum refrigerator in the kitchen to form a vacuum chain that can keep the quality fresh and cold as cold
  • the replacement of the chain realizes the whole process of preservation and preservation of the dried food before use.
  • Water balance pressure drying not only can achieve energy saving in the drying process, but also integrate vacuum storage, vacuum drying, vacuum impregnation, vacuum packaging, vacuum pre-cooling, water washing, water selection, water transport and other functions in a continuous process, not only Processed foods have the characteristics of safe food. It also provides a way to achieve effective use of water-drying equipment, improve work efficiency, and reduce food processing costs.
  • the water balance pressure-drying of the present invention prolongs the dry daytime, but causes the drying to be carried out under the condition of lack of oxygen, effectively inhibiting the generation of toxins left by the microorganisms, and causing the food or food materials to be subjected to microorganisms during the bottleneck of the quality. Erosion is minimized.
  • the present invention comprehensively proposes a solution with less cost improvement for various problems faced in the drying and storage of agricultural and forestry products, and can effectively reduce the cost and operation cost of special equipment.
  • the present invention provides a solution for the loss of mold resistance of harvested agricultural and forestry products in the harvest season. Even in the absence of bad weather, free drying can effectively reduce the human consumption of food in the drying process and the pollution of food in the air, and also reduce the decomposition and destruction of vitamins in the sun by ultraviolet light.
  • 1 is a schematic view of the principle of a simple water-drying device, wherein 1 is a container body made of a material capable of blocking fluid in and out, 2 is a sealable inlet and outlet port on the container body, and 3 is a filter plate, which is a barrier solid material. Move the device that does not block the flow of liquid, 4 is the drain on the container body:
  • the A space in the figure is the space for storing the material to be dried and the finished product.
  • FIG. 2 is a schematic diagram of the principle of the improved water-drying device: 1, 2, 3, 4 are the same as in FIG. 1, wherein the device 3 for blocking the movement of the solid material but not blocking the fluid flow is controlled by the upper and lower central channels a , b , c constitutes.
  • the components enclosed by the box 3B in the figure are both the device 3 and the space of the space B in Fig. 1.
  • 5 is an exhaust check valve
  • c is the space between the additional space constituting the container body 1 and the space A.
  • FIG. 3 is a schematic cross-sectional view of a water-drying silo, in which 1, 2, 3, and 4 are the same as those in FIG. 1, 5 is the same as FIG. 2, and 6 is a pipe serving as a C space in FIG. Pipeline for conveying, 7 is pipe hydraulic conveying equipment , 8 is a well or reservoir, h indicates the water level difference between the water level of the tank and the well water or the lower pool, a, b, c are the same passages as in Figure 2.
  • Figure 4 is a simplified diagram of the location of the dry granary in front of the dam, 1-1 is the reservoir of the reservoir, 2-2 is the siphon system, 3-3 is the granary pipeline hydraulic conveying system, 4-4 is Continuous water dry silos.
  • FIG 5 is a schematic view of the working principle of the water-saving water dry storage compartment. 1, 2, 4 are the same as Figure 1, 4 is connected to the well pipe, 8 is the well, 9 is the submersible pump, 10 is the upper
  • the water connection pipe is connected to the upper water storage tank 11, h indicates the height difference between the storage room and the well water level, and S is an S-shaped elbow from the end of the drainage at the end of the drainage to prevent the water level from falling into the water. Represents an ideogram (the same below).
  • FIG. 6 is a schematic view of the working principle of the water-storage dry storage compartment.
  • 1, 2, C are the same as in Figure 2
  • 41 is the upper and lower water valve
  • 42 is the upper and lower water tank
  • 43 and 44 are connected to the drain of the water-drying equipment.
  • the water pipe, 45 is the water pipe connected to the falling water
  • h indicates the difference in height between the storage room and the water tank.
  • Figure 7 is an S-shaped elbow at the end of the drain to prevent the water from falling in the water level.
  • s is the distance between the two bends, not less than the diameter of the pipe.
  • Figure 8 is a schematic view of the plurality of water-dry storage chambers in series of Figure 5;
  • Figure 9 is a schematic view of the series of multiple water-dry storage chambers of Figure 6 in series.
  • Figure 10 is a schematic view of a plurality of water-dry storage compartments connected in series and then in parallel with a water line in Figures 8 and 9.
  • 1-1 is the pipeline leading to water.
  • 2-2 is the water intake pipeline connected in series with a plurality of water dry storage compartments.
  • 3-3 is a return water pipeline in which a plurality of water dry storage compartments are connected in series and connected in parallel.
  • Figure 11 is a half cross-sectional view of the open water dry silo, where 1 is the warehouse body, 2 is the sealed soft cover, 3 is the filter plate, and 4 is the bottom drain.
  • Figure 12 is a cross-sectional view of an open warehouse stack
  • Figure 13 is a half cross-sectional view showing the working state of the inverted water dry box, where 1 is a bell-shaped body and 2 is a bottom assembly.
  • Figure 15 is a schematic cross-sectional view of the inverted bin.
  • Figure 16 is a schematic view of a plastic film packaging bag and a piano-shaped sealing, in which a is the unidirectional passage width of the piano-shaped seal, and b is the width of the piano-shaped sealing seal and the length of the unidirectional passage, 1 is the bag body, in the figure 2 is the bag mouth-shaped sealing seal sealing band, in the figure 3 is the sealing zone on the pressure-seal band, the intermittently distributed sealing zone It is the one-way channel that is left.
  • 17 is a schematic view of a plastic film forming a package and a piano-shaped seal.
  • 1, 2 is the plastic film before and after the bag body.
  • 3 and 4 are vertical and horizontal bag edge sealing tapes
  • 5 is the package formed by the front and rear plastic film and the vertical and horizontal bag edge sealing tape. The bag and the bag are naturally connected by a pressure seal tape.
  • Figure 18 is a detailed view of the longitudinal and transverse pocket sealing seals of the plastic film of Figure 17 forming a package and a piano-shaped closure, the adjacent bags of natural joints are easily torn on the edge sealing tape.
  • the continuous distribution of the through holes 6, the through holes have the dual function of easy tearing and allowing the unidirectional passage of the piano-shaped seal to discharge the flow.
  • FIG. 3 1 is a vertical sectional view of a water-drying silo, and the whole body can be regarded as a common vertical cylindrical tank body, which is made of a rigid material and meets the leakage rate limit requirement of the container blocking air. That is, the horizontal section diagram is omitted, and the circle type is suitable, which not only saves materials, but also has the mechanical properties recognized by the prior art.
  • the working principle is the same as that of the modified water-drying device shown in Fig. 2, but only one of the embodiments.
  • the structure of the tank body can satisfy the structural features of the simple water-drying equipment, and is different from the simple water-drying equipment of FIG. 1 and the improved water-drying equipment of FIG. 2, in that the feeding port is connected with the pipeline hydraulic conveying device, and the discharging port is located in the tank body. Not shown in the lower figure, numerous solutions can be found in the prior art, without having to comment.
  • the pipeline 6 of the hydraulic conveying system doubles as the space C, and the pipes 6 and &, b, c, 5, 7, and 8 are the ends of the hydraulic conveying pipeline, and are combined with the storage body 1 to realize a functional space C for improving the water drying equipment; h height is only greater than the height of the water column that can be supported by the atmospheric pressure at the location of the dry silo. There is no constant. Under normal conditions, as long as h is greater than 10.34 meters, the requirement can be met. The water supply well can be easily realized to meet this requirement.
  • This water dry silo is suitable for storing large quantities of materials, such as corn, rice, wheat and other bulk foods.
  • the height of the silo can be as high as nearly 100 meters.
  • the existing technology of pipeline hydraulic conveying makes it quick to load.
  • the maximum pressure and minimum pressure change in the warehouse are between X106 ⁇ X103 Pa.
  • Gravity self-draining can reduce the pressure after loading in the warehouse to achieve vacuum between 2000 Pa and 9999 Pa. Only the pump can be used to improve the vacuum function of the improved water drying equipment. The degree of vacuum can be maintained, and the drying mechanism is the same as that of the improved water-drying equipment.
  • the silo naturally becomes the storage space for the dry finished product.
  • the chamber can be filled with nitrogen or carbon dioxide gas, so that it is substantially the same as the atmospheric pressure outside the warehouse. Press and continue to maintain the functions of granaries in the dry stage to prevent buds, bacteria, insects and rats.
  • % can also be directly into the warehouse.
  • the grain is harvested from the field to reduce the water content to meet the moisture content of the storage conditions in the atmosphere, it is the main stage of grain loss before entering the warehouse. Reducing the warehousing limit as soon as possible is the best means to reduce food losses.
  • One of the water-dry silos is a reality compared to the prior art, which makes grain harvesting and silos.
  • the water-filled silo should be used for water storage and drying during the loading and drying process.
  • Figure 4 shows the water dry silo built under the reservoir dam. The water is used for the dry silo through the siphon system.
  • the water circulation system is one of the ways to effectively use hydraulic energy to load, generate vacuum, and maintain vacuum.
  • Silos are used for raw grain storage.
  • the volume of water in the volume of the silo only occupies the pore space of the pile. Although the small pores of rapeseed still reach more than 35%, the storage space of the silo does not affect the utilization of water by dry water.
  • Water-dry silos provide a new option for the construction of 10,000-ton grain storage facilities, as a means of ensuring food security for the drying, storage and transportation of food.
  • the water-lifting dry storage room shown in Figure 5 is a general-purpose equipment. There are many kinds of agricultural products, and there are more types of foods that need to be dried or otherwise processed. The dry storage room can be used. As a general dry storage processing equipment for the dry storage of a variety of foods, both drying, storage, processing, packaging and other functions.
  • the C space is connected with the water-lifting facilities consisting of 4, 8, 9, 10, and 11 to form a hydraulic dry storage system.
  • Water is a necessary substance for human survival, and food is also a necessary substance for human survival.
  • the function and working mechanism of the water-storage storage room are the same as those of the improved water-drying equipment shown in Figure 2, and the working process is no longer Retelling.
  • well-space water supply facilities such as water towers and irrigation stations
  • water-space water supply facilities can be used as a source of hydraulic energy for water-storage storage.
  • the water pump will stop working.
  • the water in the elevation pipeline is inevitably lowered by gravity, which is in the existing facilities.
  • the facility shown in Figure 5 can make this part of the energy to create a vacuum environment and maintain the vacuum environment, so that the dry storage room can be combined with the water supply and water supply facilities of farms, farms and farmers.
  • the water-dry storage room can make extensive use of the water-retaining energy to realize the preservation and storage of various agricultural products, and to dry and other processing.
  • Water lifting equipment is required for water lifting.
  • the water storage room can still use hydraulic energy in the manner shown in Figure 6. Only the working procedure is slightly different. Close the lower valve to open the upper valve, fill the water body to the C space to realize the exhaust, close the upper valve to open the lower valve, let the C space water body fall by its own weight to achieve pumping; the water dry silo can be used as plant seed food. Drying equipment, and the dry storage room can further expand the type of drying operation to all foods, including placing liquid milk and juice in a bag made of breathable impervious material, placing it in a dry storage room for slow drying, and finally drying. Milk powder and fruit crystal powder with low water content.
  • Embodiment 1 Figure 4 The continuous water dry silo belongs to the connection of the water dry equipment in parallel with the water pipeline.
  • the storage compartment in the second embodiment can also be applied in series as shown in Figures 8 and 9, as shown in Figure 10 in parallel.
  • the water-drying equipment can not only be combined with the hydraulic equipment to form a fixed water-drying facility, but also the principle of the simple water-drying equipment can be applied as a movable water-drying container.
  • the third embodiment, the container of the fourth embodiment can be used for Use it as a shipping container.
  • the open water dry warehouse consists of the warehouse body 1, the bottom 4, the intermediate filter plate 3, and the upper soft cover 2.
  • the bottom of the warehouse is equipped with a water outlet with a check valve.
  • the water outlet can be equipped with a water pump.
  • the pump can be a motorized pump or a manual pump, or it can be externally drained from the water outlet.
  • the body and the bottom of the warehouse are an integral connection. They are made of rigid materials, such as metal sheets, plastics and other common materials. The thermal conductivity of metal materials may be better utilized.
  • the upper soft cover should be made of soft rubber. It can be replaced by a thin plate or a piece of soft plastic film material, which is airtight and can be attached to the wall of the mouth.
  • the drainage operation is carried out with the bottom water pump or the external water pump, so that the water surface in the warehouse is lower than the intermediate filter plate 3, and a vacuum environment is formed in the warehouse, and the open warehouse enters the working state.
  • the water level in the control tank is lower than the middle filter plate 3 to maintain the vacuum inside the chamber.
  • the rice (or other materials) in the warehouse can be slowly dried in this vacuum environment, and the daily temperature difference between day and night can become dry.
  • Energy source one of the ways to maintain the water level at the bottom of the warehouse is to drain the water every day in the early morning.
  • This open warehouse can be used for farms or grain storage all year round. Even if the materials in the warehouse have been dried, it is not necessary to carry out drainage work every day. The water in the upper soft cover and the water surface at the bottom of the warehouse can still protect the materials in the warehouse. It is protected from the contact with oxygen in the air to prevent the attack of rodent bacteria, and to extend the storage period of the storage to the need to take it out of the warehouse.
  • This open warehouse can be standardized for mass production and becomes a storage and transportation container for bulk food products.
  • grain purchase enterprises can also distribute such utensils to grain-producing farmers. Food for farmers.
  • This open warehouse can also be used as a tool for manual threshing operations in rural households.
  • the inverted water dry warehouse is composed of a bell-shaped warehouse body 1 and a warehouse bottom assembly 2, and the interface between the two ports is sealed to form a sealed storage space in the warehouse.
  • the bottom assembly 2 is provided with a device for blocking the flow of the solid material but does not block the flow of the liquid water.
  • the function of the intermediate filter plate in the first embodiment is the same as that of forming the sealed storage space in the chamber.
  • the device divides the sealed space into two parts. .
  • the bottom of the warehouse is equipped with a water outlet with a check valve.
  • the water outlet can be equipped with a water pump.
  • the pump can be either a motor pump or a manual pump. It can also be used to drain the external water pump outside the water outlet.
  • Fig. 15 is a schematic view of the bell jar-shaped body 1 stacked, as in the embodiment, the stacking facilitates the useless space and transportation.
  • the water in the control compartment will be maintained within the bottom of the warehouse to maintain the vacuum inside the warehouse.
  • the rice (or other materials) in the warehouse can be slowly dried in this vacuum environment.
  • the temperature difference can be a source of dry energy.
  • One of the ways to maintain the water level in the warehouse is to drain the water every day in the early morning.
  • This type of inverted water dry storage can be used for storage of food for many years. Even if the material in the warehouse has been dried, it is not necessary to carry out drainage work every day.
  • the water surface in the bottom assembly 6 can protect the material in the warehouse from the air. Oxygen contact further prevents the infestation of the rodent worm, prolongs the storage period of the storage item, and needs to be taken out of the chamber for use.
  • This type of inverted water dry storage can be standardized for mass production and become a storage container for bulk food products. As long as the capacity standard can be used as a measuring instrument for grain bulk trading, grain purchasing enterprises can also distribute such equipment to grain-producing farmers. Store grain in the place of origin.
  • Embodiment 3 The container-type water-drying device of the fourth embodiment, since the water outlet can be externally discharged from the water outlet, the external vacuum pump can be exhausted to cope with the interruption of the water-free draining and drying.
  • additional pumping equipment is added, the main economics of the water-drying method will be eliminated, contrary to the original intention of the inventor", only for improving the motive, it is not to exclude or limit the water-drying and dry-breaking of the simple water-drying equipment.
  • Linyi external vacuum pump exhaust method such as the use of a number of container-type water dry equipment rotation using a Linyi external vacuum pump is still economical.
  • the method of the present invention is carried out by means of a water-drying device to produce a corresponding product, which has a wide variety of products, collectively referred to as water-dried food, and the varieties have different characteristics.
  • a water-drying device to produce a corresponding product, which has a wide variety of products, collectively referred to as water-dried food, and the varieties have different characteristics.
  • the following describes the characteristics of the water-dried food due to the water-drying process through several types of examples.
  • the rice harvest season often encounters rainy weather, while the water drying process is not affected by the weather.
  • Rainwater can also be a source of dry medium water.
  • Harvesting threshed rice or unthawed grain ears can be directly loaded into the water dry warehouse, into the warehouse. There is no limit to the moisture content. After entering the warehouse, it should enter the drying process within ten hours. The drying process can be several weeks or several months. When the water content in the silo falls to 14%?.5%, it can be filled with oxygen. The body unloads the vacuum gas pressure, or no longer performs the water-filling and exhausting operation, and allows it to be slowly unloaded naturally.
  • the dried rice that is still stored in the water-drying equipment warehouse can be called water-dried rice.
  • the water-dried rice and the existing dry-processed rice have significant characteristics.
  • the water-dried rice has a uniform water content, and the maximum moisture content of the rice in the same warehouse will not exceed 0.5%.
  • the bursting of the loin and the yellow rice will change. It is rare, there is no aging phenomenon, and the whole milled rice rate is much higher than the dry rice in the existing atmosphere. It can keep the quality of rice fresh for a long time.
  • Rice is processed into rice before it can be eaten.
  • the process of processing rice into rice by water-dried rice will also be different according to its own characteristics.
  • the process of de-shelling of water-dried rice is easier, and because of the uniform water content, the brown rice is re-salted.
  • the process of making rice is also relatively easy due to the small difference in hardness between the inside and outside of the dry rice, and it can save processing and equipment investment in the process of quenching and tempering, color selection, and the like, and can obtain high-quality edible rice.
  • the storage function of water-drying equipment makes the moisture in the dry rice paddy unrestricted, which can minimize the loss of rice during harvesting and post-harvest drying. Its preservation and storage functions as well as rodent, insect and mildew resistance can be stored. The loss is minimized and the overall storage quality of the rice is improved.
  • Corn is harvested in the high temperature season, making corn one of the more serious varieties of grain mildew loss. Water drying can reduce the aflatoxin pollution of corn. On the other hand, water drying can dry the whole ear of corn.
  • the mechanized operation of the corn ear detached from the plant and the mechanization of the corn kernel detached from the corn core rod after drying have been achieved, but the peeling mechanization of the outer husk of the corn ear is caused by the high water content hardness of the corn kernel before drying. The grain is broken and unsatisfactory.
  • the prior art outer skin does not peel off, which directly affects the ventilation and drying of the corn kernels. It becomes an important factor for the corn grain mold.
  • the water drying can make the whole corn ear into the drying process, and the dried corn ear stalk
  • the hardness and anti-destructive strength of the skin and mandrel are much lower than the hardness and anti-destructive strength of the dried corn kernel. Using this difference in hardness and fracture strength, it is crushed, sorted, and the outer skin and mandrel are removed at one time. Solve the problem of unsatisfactory mechanization of removing the outer skin of the ear of corn, and also the harvesting of corn into the storage A work mechanized process solution.
  • Grain not only contains seeds of grasses such as rice and corn, but also seeds of legumes. There are many varieties of cowpeas and small yields; especially soybeans have high protein and fat content and are susceptible to mold erosion.
  • the tender corn ear, the young pea pod, the tender broad bean pod, the pea pod are removed from the plant, and the scorpion is packaged in a plastic-shaped film bag sealed in a piano-shaped seal, and then packaged and placed in a water-drying device for vacuum evacuation. After being exhausted, it is taken out from the water-drying equipment, and the original dry water fresh food is present in the vacuum packaging, and the vacuum-packed water-dried fresh grain is formed by secondary sealing.
  • the seasoning package the seasoning soup is added to the plastic bag, and the vacuum venting process is also a vacuum impregnation process.
  • the vacuum packaging is the dry water of the seasoning.
  • Vacuum-packed water-dried fresh food combined with the food storage and transportation cold chain, enables quarterly water dry fresh food to be supplied in all seasons.
  • Oil crops are divided into herbs and woody ones. Most of them need to be stored dry before extracting oil. The following is just one example to illustrate the effect of oil dry water on the dry storage quality of oil before processing.
  • Peanuts are solid underground, and the surface soil is a rich place for various molds. Peanuts have the function of resisting mold erosion during the growth process, while the plant vigor decreases after maturity, and this resistance is reduced, and the high humidity after the peanuts are unearthed. , high temperature, increased contact with air, so that mold reproduction is active, peanuts are highly susceptible to mold erosion during the bottleneck of the quality before drying to safe storage of water, coupled with the presence of traditional dry and uneven metamorphic particles, making peanuts a food One of the varieties with higher aflatoxin content.
  • the harvested peanut fruit is immediately put into the water dry warehouse.
  • the water can be washed to remove the residual soil on the surface of the peanut shell.
  • the water inside the peanut shell with cracks on the shell will reduce the buoyancy and sink into the bottom to produce flotation function.
  • After washing and flotation The intact peanut fruit after removing the residual fruit is not easily deteriorated by mold.
  • the anoxic environment after the start of the complete peanut fruit water dry process can effectively inhibit the reproduction of residual mold. Although the drying process is long, it is a fresh-keeping storage process, which may minimize the possibility of mold erosion and deterioration during the bottleneck.
  • the property can eliminate the metamorphic particles which are easy to produce due to uneven drying, and the content of aflatoxin in the whole control chamber is maintained in a safe range.
  • Peanuts that are dried in silos can achieve control of aflatoxin content in a safe range.
  • Rapeseed and Camellia oleifera are all suitable for water-drying treatment to achieve a safe range of control of aflatoxin.
  • Example 3 of dried water food dried fruits, vegetables, edible fungi
  • Dried nuts or dried fruits
  • the beginning of cracking of the ball is a sign of ripeness of the chestnut. It is taken from the tree together with the ball and poured into the water dry warehouse for water drying. The chestnut and the dragonfly can enter the anaerobic environment to inhibit the hatching of the eggs. The pest affects the chestnut fruit. A significant factor in quality, the process of removing the ball python from the prior art is the process of hatching eggs.
  • the mature fruit is removed from the plant, and the plastic bag is packaged in a piano-shaped sealed plastic bag. After packaging, the weight is placed in a water-drying device and vacuum-exhausted. After being exhausted, the fresh ripe fruit is taken out from the water-drying device.
  • the water-dried fresh fruit which is vacuum-packed by the secondary sealing is present in the vacuum packaging, and the oxygen-free environment of the vacuum packaging can inhibit the over-ripening and deterioration of the fresh ripe fruit.
  • the processing process of dried water dried fruit is similar to that of dried water.
  • the difference is that the vacuum is the difference between the vacuum discharge and the secondary sealing.
  • the secondary sealing is early water, fresh fruit, secondary sealing. Late is the dried fruit dried fruit.
  • the difference between fresh jujube and dried jujube and jujube is that the moisture content is different.
  • the jujube is removed from the plant and the plastic film bag packed in the piano-shaped seal is placed in the water-drying equipment.
  • Fresh jujube, dried jujube and dried jujube products can be obtained in vacuum packaging.
  • the second sealing machine is determined by the market, which can maximize the economic benefits of the product.
  • Honey is a very effective way to preserve fruit early.
  • the honey-making of fruits has changed from a simple preservation method to a processing technology of unique flavored fruit and vegetable products.
  • the function of pre-cooking candied fruit and preserved fruit is exhaust And sterilization, and dried candied fruit and candied fruit can omit this process.
  • the antibacterial, venting and drying functions of the water-drying environment can completely replace the pre-cooking function, so that the vitamins in the fruit can be maximized.
  • the water-dry storage room of the second embodiment of the equipment can be used as a production facility for clean water in the field of vegetable production in the field of vegetables.
  • the vegetable in the vicinity of the place where the inedible portion is removed can increase the soil organic matter content and reduce the deterioration loss of the vegetable during the market. Ineffective transportation, especially for reducing urban domestic garbage pollution, clean water can also effectively alleviate the city's water supply tension.
  • the high salt content in traditional pickles and pickles is one of the important conditions for the preservation of pickles and pickles.
  • High salt is not good for human health, while water-dried pickles and pickles are vacuum-packed to reduce salt content. Vacuum impregnation, vacuum venting, drying in a process, easy to produce low-salt pickles with uniform salt content, pickles
  • Dried pickles and pickles can completely change the unsanitary environment of flies and worms in traditional pickled pickles, which not only benefits the health of the consumers of sauces and pickles, but also contributes to the mental health of consumers of sauces and pickles.
  • Meat acid is a post-meat ripening process offered by modern meat and nutrition.
  • livestock such as cattle, sheep, and pigs are slaughtered
  • the physiological reactions of these organisms produce lactic acid substances and other body fluids in their muscle tissues, and the muscles of the slaughtered animals are divided into a certain amount of fresh meat and wrapped in a piano-shaped seal.
  • the plastic film bag is placed in a dry water storage room for water-drying treatment.
  • the microbial growth can be inhibited, and the lactic acid substances in the muscle tissue are decomposed into carbon dioxide, ethanol and water at a negative pressure and normal temperature. Leave the muscles of the body.
  • Water-drying treatment Compared with fresh meat in the prior art, water-drying is to suppress micro-generation by anaerobic method. Reproduction, cooling and acid removal is to inhibit microbial proliferation by low temperature method, water treatment makes equipment input significantly lower, low temperature will affect the decomposition of lactic acid, water drying is carried out at room temperature, lactic acid decomposition process is shortened day by day, cooling acid is in It is carried out under normal pressure, and the water is dried under a negative pressure. The lactic acid decomposition products such as carbon dioxide, ethanol and water are volatilized at a faster rate.
  • water-drying treatment can reduce equipment input, reduce refrigeration energy consumption, shorten processing time and reduce processing cost, and directly process fresh meat with water dry method. Formed in a vacuum package, it can effectively prevent contamination in circulation.
  • the fresh meat is cut into small pieces that are easy to sell, and packaged in a plastic film bag with a piano-shaped seal.
  • the plastic-shaped bag has a piano-shaped seal that occupies two or more sides of the four sides, and is preferably dried in a water-dry storage room.
  • Xiaoyan the negative pressure is released from the dry storage room, and can be taken into the market as a dry bag of dried water in a vacuum bag.
  • Water-dry storage room Provides options for improving the supply of fresh meat in small towns and other places where there is a lack of cold chain equipment.
  • Dried dried meat [232] The difference between dried dried meat and traditional dried meat is that the drying process is dry rather than dried, the rest of the process can be similar, the quality of the finished product is also different, and the dryness of dried beef is significantly reduced. The degree of looseness is also high.
  • the traditional beef jerky is usually cooked and then dried; baking is easy to dry and hard, although the drying is loose, but the oil content is too high, and other drying methods such as drying and drying can not guarantee the cooked meat.
  • the quality of the frozen vacuum drying is obviously too high, while the dry water can make the cooked meat slowly dry under the condition of no oxygen and low pressure.
  • the processing process of dried water and dried bacon is basically the same. It is only the difference between the processed object and the cured soup.
  • the processed object is the cut meat (slice, stick) just cooked, and the marinated soup is A seasoning soup containing boiled raw soup.
  • Water-dried food example five water-dried milk powder, fruit and vegetable crystal powder
  • [238] Pack freshly squeezed milk or other animal milk into a bag made of breathable impervious material (such as SYMPATEX waterproof breathable membrane, DuPont Tyvek waterproofing membrane, TPU waterproof breathable membrane, etc.).
  • the loading amount is one-half or less of the maximum capacity to prevent the bag from being broken.
  • the sealed milk is placed in a water-drying device, and the water is continuously dried to obtain a concentrated cream or milk powder.
  • the juice and vegetable juice that have just been extracted are also dried by the method of processing the dried milk powder, and can be concentrated to produce concentrated fruit and vegetable juice or fruit and vegetable crystal powder.
  • water drying as a treatment method, not only can be used for dry land to produce food materials, but also for biomass foods produced in water.
  • Ingredients such as kelp, stone flower, fish, shellfish; not only can be used to treat raw food, but also can be used to process cooked food.
  • the treatment of dried dried meat can also be used for tofu, cooked pasta, vermicelli, vermicelli. Dry; can be used not only for the treatment of edible materials, but also for the consumption of non-edible agricultural products such as rubber, starch and feed; not only for the storage of edible biomass, but also for the storage of biomass propagation materials, such as storage of crop seeds. .
  • the above-mentioned embodiment is not only an energy-saving drying treatment method, but also a storage method for preventing rodents, insects and mildews, and combining with a plastic bag with a piano-shaped seal to realize vacuum impregnation, vacuum
  • the modern processing function of the packaging can also realize the washing of water, the processing of water selection, and even create conditions for the transportation of water pipes of bulk materials such as grain.
  • the application space will be very broad, and it will become an effective, simple and widely applicable post-harvest treatment method to improve food safety quality and reduce food deterioration loss.
  • Water balance pressure drying method is a new method of drying the warehouse, which is different from the aerobic environment of drying, air drying, drying, lyophilization, vacuum drying, etc., depending on the sealing of the water drying equipment. Environment, the essence of its equipment is to artificially create a water body to create an oxygen-deficient negative pressure space to hold dry object storage.
  • the oxygen partial pressure in the anoxic negative pressure space working storage is only less than one percent of the oxygen partial pressure in the atmosphere, and the storage material is preserved under anoxic conditions, and slowly dried under the quality condition.
  • using dry to reduce moisture to ensure quality is the result of drying and energy saving, and the quality after drying is prior art.
  • anoxic negative pressure Space is the space where the storage space is stored and the space is dry.
  • the special equipment of the first embodiment, the general equipment of the second embodiment, and the simple equipment of the third and fourth embodiments are far from covering the type of the type, and the oxygen deficiency manufacturing and maintenance using the water body is negative.
  • the pressure space can be fixed in the dam, the water tower, on the island, the ship, within the building structure, in parallel with the water conservancy equipment pipeline or in series, in series and parallel, into a fixed or mobile facility or Equipment, large to 10,000-ton multi-storey silos, small to kitchen utensils, its application type can be changed Wanhua is hard to exhaust.
  • water-drying can be used for the storage and drying of most biomass food materials.
  • the products also have by-product distilled water. Part of the distilled water comes from the organism and is distinguished from the pure mineral water source. Distilled water, dried foods are also qualitatively different from prior art dried foods.
  • the pump replaces the vacuum pump to manufacture and maintain the crude low vacuum pressure required by the water drying technology.
  • the water-drying method may cause the water-soluble substance in the food to be lost with water, such a defect is not difficult to avoid in the production practice and is overcome by the prior art, for example, the water-dried of milk and juice, the present invention provides A solution for venting impervious material packaging.

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Abstract

一种水平衡变压干燥食品的处理方法，包括以下步骤：将可食物料与水充满水平衡变压干燥设备的密闭空间，空间中的空气用水排出并阻隔物料通过，利用重力收集液态水，贮藏空间呈真空，并获得水平衡变压干燥食品。水平衡变压干燥设备包括用能阻隔流体物质通过的成壁材料（1）围成的空间，及其可密闭的进出料口（2），排水口（4）。水平衡变压干燥食品的方法依靠水平衡变压干燥过程设备能实现真空贮藏、真空包装。一种用于水平衡变压干燥食品的包装体，包装体的至少一条边或一条棱上的封口结构采用琴形封口。

Description

说明书 发明名称：水平衡变压干燥食品和处理方法设备及包装 技术领域
[1] 本发明涉及一类生物质可食物料收获后加工处理 （简称釆后处理） 获得产品及 加工处理过程设备和包装体， 特别涉及一种对生物质可食物料在贮藏中就仓干 燥的处理过程设备和包装体。
背景技术
[2] 农作物产品、 林产品、 畜牧产品、 水产品等生物质可食物料 （相对矿物质而言
) ， 如粮食、 肉、 奶、 果品、 蔬菜等， 在收获后食用前一般都存在贮藏环节， 贮藏前需要晒晾或烘干降低水分至宜贮藏程度再进入贮藏环节， 在贮藏中还要 防鼠害、 防霉变、 防虫害。
[3] 这些传统的方法或者使食品原料在晾晒烘干中被空气中的苯并芘、 二恶英等污 染物污染， 或者使食品原料贮藏中被鼠、 菌、 虫侵蚀造成损失， 或者因生物质 可食物料自身的新陈代谢变化变质， 或者为减少这类损失而形成新的人为的施 药、 熏蒸等污染而降低食品原料的质量或给食品安全带来隐患。
[4] 尤其是收获季节的恶劣天气使谷物类食品原料无法晾晒造成的自身新陈代谢变 质损失及霉变损失令人痛心。
[5] 而贮藏中的粮食陈化现象和人为的施药、 熏蒸等污染， 使食品原料品质的下降 则直接影响到人类的健康。
[6] 真空干燥、 真空贮藏、 真空浸渍、 真空包装等技术的产生和应用虽然为解决上 述问题开辟了解决途径， 但由于真空设备的昂贵及运行成本高无法使这些技术 具有经济性地广泛应用。
[7] 真空器 （CN85109100) 的发明虽早， 但过于简单， 也未用于干燥作业， 且所 保鲜的物料靠提篮滑轮装载、 气压漏载后无补救措施或手段， 都直接影响该发 明的实施。
[8] 现有技术的粮食就仓干燥仍是以空气为干燥介质的通风干燥技术， 通风干燥蒸 发水分在理论上降低能耗的空间非常有限， 且干燥的均匀程度也不尽人意。 对发明的公开
技术问题
人们确实需要一种较低造价和较低运行费用的真空处理过程及设备来降低食品 原料贮藏中的损失并提高其安全品质。
尤其是农作物收获季节的恶劣天气亟需一种在贮藏中干燥的方法和实现该方法 的设备。
人类健康受黄曲霉毒素的危害主要是由于人们食用被黄曲霉毒素污染的食物， 现有技术对于这一污染的普遍预防是非常困难的， 由于真菌在食品原料中的存 在是很普遍的， 禁止使用被严重污染的食品原料进行食品加工生产并制定相关 的标准监督执行是行之有效的措施， 但对于普遍控制食品原料中黄曲霉毒素含 量到较低的安全水平仍缺乏简便有效的技术手段。
人们更需要普遍控制生物质可食物料收获后加工处理过程， 生产出黄曲霉毒素 、 苯并芘、 二恶英等污染物含量到极低或零的安全食品原料， 从根本上普遍降 低黄曲霉毒素等污染物对人类健康的危害。 较低造价和较低运行费用的真空处 理过程设备则是生产黄曲霉毒素、 苯并芘、 二恶英等污染物含量到极低或零的 安全食品原料的有效条件。
技术解决方案
本发明提供一种水平衡变压干燥方法来及吋处理收获生物质可食物料 （简称釆 后处理） ， 这种处理方法可根据需要综合实现真空干燥、 真空贮藏、 真空浸渍 、 真空包装等产生的处理效果， 并可在处理过程中实现对生物质可食物料的水 洗、 水选、 水运等处理功能。
经水平衡变压干燥处理的生物质可食物料简称水干食品， 针对不同的食品， 水 干过程可不同； 水干食品与常规食品的不同， 就像经热处理的钢材与未经热处 理的钢材一样有着区别传统的产品特性， 这类特性根据食品品种的不同会有不 同的反映， 难以用一种或多种共同特征来描述。 实施例中对不同应用水干的产 品有着不同描述， 可以看出产品品质在不同方面的表现， 这些水干食品不限于 人类食品， 因为人类所饲养的畜禽水产产品最终也为人类食用， 其饲料的安全 性也对产品有着直接影响， 因此水干食品既包括供人类食用的也包括饲养动物 食用的生物质可食物料。
[15] 水平衡变压干燥设备可降低设备投入和设备运行成本的有效方法在于， 用水泵 充水排水变压来代替真空泵排气减压可大幅度降低真空设备的制造购置成本， 用重力捕获液化水分子比真空泵捕获自由空气的效率要高得多且可降低设备的 运行成本。
[16] 水平衡变压干燥的实质方案就是将处理对象放置于可密闭的容器内， 用水这种 液体压力排除密闭容器内的空气， 包括加压排除处理对象内部的气体， 然后再 利用重力从密闭容器底部收集和排出液态水， 使密闭容器内的贮藏空间压力变 小仅剩处理对象和水蒸气并保持一定的真空度。 密闭容器内的压力人为控制变 化区间可在 X106--X103Pa之间。
[17] 本发明的核心就是使处理对象与大气隔绝中来实现真空贮藏、 真空干燥两种主 要处理功能， 兼而实现水洗、 水选、 水运、 真空浸渍、 真空包装等处理功能。
[18] 水平衡变压干燥其实是一种全新的处理方法， 简称水干； 根据阴极生阳、 阳极 生阴的对立统一规律， 为粮食这一最广泛最普遍的干燥贮藏对象提供经济的干 燥贮藏方法和设备。
[19] 水干利用水的特性实现用水去水， 既区别于现有技术中晒干、 晾干、 风干、 烘 干、 冻干等在大气中干燥的方法， 也区别于现有技术中抽气产生负压的真空干 燥。
[20] 水平衡变压干燥方法是一种 "就仓干燥"的干燥方法， 在被称为"仓"的可与大气 隔离密闭的容器中进行， 容器中贮藏空间盛放处理对象， 处理对象空隙中的空 气及密闭容器中处理对象未占空间的空气均用水排出并阻隔， 容器密闭后再利 用重力收集液态水将其排出密闭容器外， 使容器内放置处理对象的空间形成并 维持真空环境。
[21] 处理对象用水平衡变压干燥方法干燥需占用空间， 而干燥后的贮藏也需要占用 空间， 干燥是为了保障贮藏， 贮藏是为了延长使用吋间， 将干燥和贮藏所需用 的空间和吋间合二为一， 即在相同的空间和吋间内实现边干燥边贮藏， 干燥贮 藏的有机统一可以实现用水平衡变压干燥的可密闭容器贮藏处理对象及干燥产 品， 也可一并解决常规贮藏中面临的其他技术问题提高贮藏水平， 发挥"就仓干 燥"减少搬运翻动降低成本的优点。
[22] 水平衡变压干燥与真空干燥的相同之处在于蒸发待干燥物料内部水分的压力相 同， 即利用了气压压力减小可使水分子活跃变为蒸汽的物理特性。
[23] 但水平衡变压干燥与抽空气真空干燥有着质的不同， 第一， 在相同负压下， 处 理对象在干燥中所接触氧气要比抽空气真空干燥所接触的氧气少得多， 第二， 抽空气真空干燥为提高设备工作效率不是釆取加热就是釆取冷冻的方式加快干 燥进程， 干燥排出的水分以蒸汽方式排出设备， 带走的热量远大于水平衡变压 干燥， 第三， 在相同负压下， 真空干燥中的干燥介质是剩余空气或充入的蒸汽 ， 而水平衡变压干燥过程中， 自蒸发饱和的水蒸气就成为对流传导干燥热量的 介质， 其比热相对空气要高得多， 传导热量的效率也高得多， 有利于利用自然 界的天然能量如昼夜温差作为实现干燥的能量来源， 第四， 抽气真空干燥难以 进行大批量干燥， 水平衡变压干燥则可以进行成千上万吨的大批量干燥， 且能 保障同批次内处理对象干燥程度的均匀性。
[24] 水平衡变压干燥与常规的晒干、 晾干、 风干、 烘干不同的是能保障干燥的均匀 性， 在晾晒等干燥中， 为追求均匀性， 不得不用人力或机械翻动被干燥物， 即 使这样仍不能保障干燥的均匀性达到较为理想的程度， 以粮食为例， 并不能保 障颗粒含水量均衡一致， 即使只有很少量颗粒因干燥不够发生霉变， 也足以影 响整个批次粮食的质量， 不得不釆用如光电设备来挑选剔除因霉变色的颗粒来 减少对整批次粮食的质量影响。 均匀性不止是颗粒与颗粒之间的含水量不同， 同一颗粒内外含水量的不同也是均匀性的一个方面， 以水稻为例， 这种不均匀 达到一定程度就会发生稻谷的爆腰现象， 晒、 晾、 烘、 风干燥稻谷的爆腰率一 直在 5%以上， 而水干则可消除这种不均匀的存在。
[25] 水平衡变压干燥可提高干燥均匀性程度是不容置疑的， 尤其是大批量的干燥可 以可靠地保障其均匀性。
[26] 水平衡变压干燥可减轻干缩干硬现象。 常规干燥发生干缩的机理在于， 待干燥 物料在大气压力下干燥吋， 内部水分的逐渐脱离导致微观结构的逐渐坍塌， 这 种结构坍塌的主因是大气压力对结构施加的压力， 在负压条件下， 这种坍塌因 绝对压力的减少而减少， 在内部水分逐渐降到一定程度后， 即使解除负压， 骤 然增加的压力会使气体填充到原水分所支撑的结构中， 从宏观上看是干燥所发 生干缩的减少， 使干燥产品较为疏松， 减少了大气压力下干燥物质干缩导致的 干硬。 整体降低干燥产品的硬度而利于干燥产品的再加工。 烤干、 烘干的干硬 现象就是这种微观结构坍塌速度过快导致内部应力增加而产生的干缩硬化， 使 食品的口感发生变化。
[27] 水平衡变压干燥使处理对象与大气隔绝中来实现真空贮藏、 真空干燥两种主要 处理功能的机理， 在于真空条件下， 贮藏空间的下方有水液面来吸收贮藏空间 中水蒸气凝结形成的水， 处理对象中所含水分不断蒸发， 和水面蒸发的水不断 冷凝汇集于密闭容器底部水液面， 而用泵水排水手段来保持水液面处于一定高 度来维持贮藏空间的真空度， 密闭容器内部在特定压力温度下水蒸气的蒸发和 凝结处于瞬间动态平衡， 贮藏空间外的昼夜温差变化使贮藏空间内形成的低温 冷阱效应也可使贮藏空间内的真空度发生变化， 各瞬间吋点不同的动态平衡使 处理对象内部所含水分不断蒸发向外转移液化汇集于密闭容器底部水液面， 使 处理对象在贮藏过程中实现缓慢干燥， 并使处理对象不暴露于大气中而免受鼠 、 虫、 菌的侵蚀及抑制处理对象自身的新陈代谢作用。
[28] "水平衡变压干燥"命名的意义在于：
[29] 干燥的目的在于去水， 用水去水是本发明实现干燥功能的特点， 因此， 命名这 种干燥功能特别提出 "水"的特征。
[30] 平衡是水的特性， 在特定压力和温度下， 水的蒸发和液化因分子的不停运动可 达到平衡， 而这种干燥过程是水在负压条件下通过蒸发和液化的平衡过程， 实 现待干燥物质内部水分蒸发及液化到液面的去水过程； 在这个过程中又存在热 能转移的平衡过程， 这种干燥中的平衡是一个客观事实， 是在特定空间内的平 衡过程， 与现有技术干燥水分以蒸汽方式排入大气带走能量相区别。 命名这种 干燥特别提出 "平衡 "的特征。
[31] 变压在这种干燥过程中有着重要的作用， 克服大气压力产生负压是这种干燥的 重要特征之一， 而产生负压在这种干燥中依赖水体的重力产生， 由于充水过程 产生水压， 加上水面的大气压使待干燥物质所受压力大于大气压， 有别于真空 干燥中的纯负压， 充水后的排水是一个压力发生较大变化的过程， 因此， 变压 是这种干燥过程开始的客观特征，干燥过程开始后干燥强度也与温度变化引起的 负压波动相关， 命名这种干燥特别提出水"变压"的特征。
[32] "水" "平衡""变压"是这种干燥实现干燥过程的重要特征， 将这些特征用于命名 以区别这种干燥方式与其它干燥方式不同是科学的和客观的， 并不易与其它干 燥方式混同， 考虑到科技发展新干燥方式会不断出现， 正确命名这种干燥方式 也是必要的。
[33] 不难看出， 水平衡变压干燥必须依赖设备方能进行， 这种设备简称水干设备， 至少应包括一个或一组能容纳待干燥物料及干燥介质水并可与大气隔离的可密 闭空间。
[34] 背景技术中的真空器 （CN85109100) 具备这种设备的部分特征， 虽具备保鲜 贮藏功能但明显不具备作为干燥设备使用的基本属性。 其能够利用水的重力克 服大气压力这种结构特征却是非常可取， 并可发扬光大。
[35] 水平衡变压干燥设备简称水干设备。
[36] 水平衡变压干燥设备是水干方法实现的必要条件， 水干方法必须依赖水干设备 ， 水干设备的功能直接决定水干过程能否进行、 水干方法的各种优点能否发挥 体现， 因此本发明包含的水干设备也应充分公开。
[37] 虽然本发明公开的水干设备并不能排除以其它设备形式对水平衡变压干燥方法 的实现， 但本发明所公开的水干设备完全可以满足社会生产对水平衡干燥方法 实现的大多数需求， 尤其是对粮食干燥贮藏的需求。
[38] 附图 1是一个简易水干设备的示意图， 这种简易水干设备实际就是一个可以实 现密闭与大气隔离的容器， 构成这个容器体的内外壁材料 1应当满足阻隔流体出 入的基本要求； 容器体上设有进出物料的进出口 2， 当然这个进出口 2也可满足 干燥介质水的进出以及在未密闭吋空气的进出， 容器内部有阻隔待干燥物料流 动但不阻隔流动的装置， 在本示意图中以一个滤板 3表示， 滤板的上方是贮藏待 干燥物料的容纳空间 A, 下方是液态水的盛放空间 B， AB两空间占用容器内部空 间的比例没有限制， A可以尽可能地大， 而 B则可以尽可能小以提高设备空间的 利用率， AB分区的主要目的是表明 A区物料在干燥过程中和成为干燥产品后不 能浸泡于水中。 在容器底部有排水口 4， 这个排水口由 4单向阀和截止阀控制以 满足其功能。
[39] 附图 1所描述的简易水干设备是这样一个工作程序：
[40] (1)打开进出料口， 在 A空腔放入待干燥物料， 如稻谷或其它植物种子类物料， [41] (2)注入干燥介质水充满 B空间和 A空间待干燥物料的空隙及物料未占用空间， 使 AB空间中的空气全部或几乎全部被水排出， 这吋的排水口 4是在截止阀作用下 呈关闭装态， 否则水永远充不满 AB空间。
[42] (3)关闭并密封进出料口 2， 使其具备不通过流体密封的功能。
[43] (4)打开排水口 4上的截止阀， 容器内 AB空间中的水在重力作用下外排， 当水位 降低至滤板 3所在位置以下吋， 容器内的 A空间形成粗真空， 水平衡变压干燥对 待干燥物料的干燥过程即告开始。
[44] (5)经过一段吋间后， 当 A空间的待干燥物料所含水分降低到要求标准后， 打开 密封的进出料口 2， 空气进入， B空间的水也在气压作用下， 从排水口 4排出， 干 燥过程即占结束。
[45] (6)这吋可取出干燥成品， 也可不取出将该设备作为储藏设备用于干燥成品的贮 藏， 其实干燥过程结束前的放入待干燥物料也可认为是贮藏的开始， 干燥结束 后的贮藏只是贮藏的继续而已。
[46] 以上六步简述了用简易水干设备完成水平衡变压干燥及贮藏的工作过程， 需要 补充的是第四步， 排水口在水重力作用下排水、 形成 A空间的真空环境是决定水 干实现的重要一环， 当 B空间的高度大于 10.34米吋， 无须借助其它力量， 仅靠水 的重力就可以克服大气压力对排水口的阻力实现排水而形成 A空间的真空环境， 当 B空间的高度小于 10.34米吋， 则另有两个方案可以实现， 一个是在排水口内外 设置水泵强制排水， 一个是在排水口外另创造低于大气压力的环境使其实现重 力排水。 这三个方案中的 B空间高度大于等于 10.34米吋， 与真空器 （CN8510910 0) 所披露解决方案实质相同， 而另外两个方案则与真空器所披露解决方案有实 质性的不同。
[47] 另需要补充的是， 第五步干燥过程行将结束的卸载真空负荷是打开进出料口放 入空气释放真空， 还有更优方案可以实现， 就是不打开进出料口放入空气， 另 用二氧化碳气体或氮气充入释放真空， 而不是含氧气的大气， 实现可安全保质 保鲜贮藏的换气贮藏。
[48] 需要说明的是第四步， 第五步中排水口 4上的单向阀起到阻隔容器外流体进入 容器而不阻隔容器内流体向外排出的作用， 无论对方案实现本身和补充实现方 案都是需要的， 而截止阀在某些特定环境下则成为不必要。
[49] 现有技术告诉我们， 简易水干设备有一个致命缺陷就是对漏载发生缺乏有效解 决措施。
[50] 漏载问题是所有真空环境技术都无法回避必须面对的技术问题， 绝对不漏的现 象是不可能的， 漏载问题的解决直接影响到真空设备的工业实用性， 解决漏载 问题的两个方法无非就是控制漏率和加载抵消漏率以维持真空度来满足真空工 艺需求。
[51] 对简易水干设备来说控制漏率成了唯一的方法， 控制漏率虽然也能保障水干过 程的顺利进行， 但不属于高可靠的有效解决方案； 一旦发生超过允许漏率的漏 气， 简易水干设备通过排水方法无水可排吋就无法保障干燥所需的负压而致干 燥过程中断； 如另增设抽气设备将使水干方法的主要经济性荡然无存， 违背发 明人的初衷； 因此对简易水干设备进行改良， 增加功能、 克服缺陷使设备具备 排漏功能则是本发明对解决技术问题的实质性贡献。
[52] 本发明在简易水干设备上另增加一个附加空间， 通过附加空间充水排水来加载 负压抵消漏率发生， 增加成本不多， 并与简易水干设备制造真空的原理相同， 通过这种方式维护真空环境， 使水干设备不仅能制造真空环境， 而且能消除漏 气维护真空环境， 不仅能消除设备漏气的真漏， 而且具备消除虚漏现象的功能 ， 保障水平衡变压干燥可靠地进行， 提高设备实现工艺的可靠程度。
[53] 如附图 2所示改良的水干设备， 是在简易水干设备上另增加一个附加空间 C， 使 水干设备内的空间变成 ABC三个空间， C空间与 AB空间通过控制装置联通， 也 可将 C空间看作是对 B空间的改装。
[54] C空间实际上是一个由水液体构成的软活塞往复运动的活塞缸， 与真空泵作用 等效， 通过这个活塞的运动实现真空泵从容器 A空间抽气、 向容器外排气的泵气 功能。
[55] 改良的水干设备 A空间上方与 C空间有单向阀控制的通道 a， 在单向阀控制下允 许流体主要是空气由 A空间流向 C空间， 而不允许逆向流动， 或控制逆向流动在 允许漏率以下； B空间与 C空间也有单向阀控制的通道 b， 在单向阀控制下允许流 体主要是水由 B空间流向 C空间， 而不允许逆向流动， 或控制逆向流动在允许漏 率以下； 在 AB空间中间还设一个由截止阀控制的通道 c， 用于通过 C空间向 AB空 间注入干燥介质水， 一旦注水完成截止阀即处于常闭状态。
[56] C空间上方也有单向阀和截止阀控制密封， C空间可以反复充水降水致使 AB空 间内待干燥物料内部放出的气体以及漏入的气体通过通道 a吸入 C空间再经 C空间 上方的单向阀 5排出容器外， 并同吋致使 AB空间内液化冷凝的水通过通道 b流入 C空间， 以降低 AB空间内的水位保障干燥的过程顺利进行。
[57] 这吋的 B空间可缩小到成为 AC两个空间中间的一个阻隔固体物料移动但不阻隔 液体由 A空间流向 C空间的装置， 这个装置还可与通道 a通道 b通道 c及控制这些通 道的阀体统称为"可阻隔固态物料移动但不阻隔流体移动的装置。 "这吋的 A空间 和 C空间分别为贮存待干燥物料的空间和容纳液态水的空间。
[58] 其工作过程如下：
[59] (1)打开进出料口 2， 此吋 a、 b、 c通道处于关闭状态， 在 A空腔放入待干燥物料
， 如稻谷或其它植物种子类物料。
[60] (2)关闭并密封进出料口 2， 使其具备不通过流体密封功能， 此吋 a、 b、 c通道处 于开启状态。
[61] (3)向 C空间充入干燥介质水通过 c通道充满 B空间和 A空间待干燥物料的空隙及 物料未占用空间， 使 AB空间中的空气全部或几乎全部被水挤占通过 C空间上部 的单向阀排出，
[62] (4)排除 C空间中的水致水位下降， 容器内 AB空间中的水在重力作用下通过 C空 间外排， 当水位降低至滤板 3所在位置以下吋， 容器内的 A空间形成真空， 水平 衡变压干燥对待干燥物料的干燥过程即告开始。
[63] (5)干燥过程开始后， 关闭 c通道。 向 C空间充水排气、 对 C空间排水抽 AB空间 中的气， 实现解决漏载维持真空的改良功能， 保障干燥过程的顺利进行。
[64] (6)经过一段吋间后， 当 A空间的待干燥物料所含水分降低到要求标准后， 打开 密封的进出料口 2， 空气进入， B空间的水也在气压作用下， 从 C空间排出， 干燥 过程即占结束。
[65] (7)这吋可取出干燥成品， 也可不取出将该设备作为储藏设备用于干燥成品的贮 藏， 其实干燥过程结束前的放入待干燥物料也可认为是贮藏的开始， 干燥结束 后的贮藏只是贮藏的继续而已。
[66] 以上七步简述了用改良水干设备完成水平衡变压干燥及贮藏的工作过程， 第 (5) 步着重描述的是经改良的水干设备是如何通过 C空间的反复充水排水来解决真空 漏载问题的。
[67] 前边已经详细描述了改良水干设备满足这种功能的结构特征。 所增加的附加空 间实际上是简易水干设备 B空间的改造， 所以改良后的水干设备与简易水干设备 一样仍是两个空间， 只是两种设备中分隔两个空间的装置不同而已， 但这些装 置却有一个共同的功能特征就是"阻隔固态物料移动但不阻隔流体物质流动"
[68] 经改良的水干设备 C空间可与水利设施相连， 使水干设备作为水力干燥设备成 为水利设施的组成， 使水力能作为干燥能源用于干燥作业， 为水平衡变压干燥 的广泛应用创造广阔的应用空间， 后文的具体实施方法将列出几种具体的水干 设备利用水力资源具体方案， 但要说明水干方法及水干设备因地制宜的方法决 不限于这几种类型。
[69] 无论是简易的水干设备， 还是经改良的水干设备， 进行水干作业的第一步就是 将待干燥物料放入容器中的容纳空间， 第二步是充入干燥介质水， 如果两步同 吋进行并通过管道输送， 待干燥物料是粮食， 也就成为粮食的管道水力输送。 水干设备也就成为粮食的管道水力输送的终端设备。
[70] 管道水力输送应用广泛， 但用于粮食较为罕见， 究其原因仍是传统粮食贮藏需 防水的技术偏见， 在传统工艺条件下粮食釆用管道水力输送最大的问题就是粮 食遇水易变质， 干燥成本较高， 而本发明就为粮食的管道水力输送提供了实现 的可能。
[71] 因此， 本发明所涉及的设备可以用于粮食的管道水力输送来降低粮仓与粮仓之 间大批粮食调拨运输的成本， 实现粮食的高效运输， 水平衡变压干燥设备就可 以作为粮食管道水力运输系统设施的组成设备。 水平衡变压干燥方法就可应用 于粮食管道水力输送后的粮食干燥。 [72] 古人云： 上善若水， 在水干工作过程中， 水既是干燥介质， 也是变压介质， 密 闭真空环境中的气体主要是水蒸汽， 水蒸汽又是通过传导、 对流、 辐射三种方 式向待干燥物料传递热量进行热交换的介质； 水活塞与活塞缸的密封也是由水 本身进行， 起到气密作用， 水也是阻隔空气的阻隔介质， 水活塞运动的动力靠 的是水的重力， 克服大气压力的平衡压也来自水的重力。
[73] 本发明克服了传统粮食贮藏需防水的技术偏见， 变防水为亲水， 用水来低成本 制造真空环境， 用真空环境来蒸发粮食颗粒内部的水分， 在有水环境下实现粮 食的干燥； 用液态水来阻隔粮食与空气接触既经济又容易实现， 同吋又是水洗 、 水选过程的实现， 使食品原料的水洗去杂分级工艺在贮藏过程中实现； 变贮 藏毛粮为贮藏水洗净粮， 从根本上颠覆了粮食贮藏的传统模式， 可提高食品原 料的品质， 彻底改变食品原料如粮食贮藏的原始粗放。
[74] 水平衡变压干燥为水力作为干燥能源提供了实现途径， 相对于水力发电、 再用 电能转换为风流或者热能进行干燥作业将提高水流能转换的效率， 在实施例中 还将看到利用水利提灌设施余能维持贮藏空间真空度的具体方案， 以及利用太 阳能扩大干燥作业容器内昼夜温差提高作业效率的具体方案， 密闭容器内部在 特定压力温度下水蒸气的蒸发和凝结处于动态平衡， 水蒸发吸收汽化热和冷凝 液化释放热能过程的热交换在密闭容器内部完成， 使干燥能耗在理论上可降至 最低， 可见水平衡变压干燥属于水力能源利用及节能干燥的一种新型模式。
[75] 水的比热比空气大得多， 水蒸汽作为热交换介质， 有着较高的热交换效率， 使 水蒸汽液化冷凝所释放的热量通过新蒸发的水蒸汽带到待干燥物料表面， 使得 干燥物料内部水分获得蒸发能量。
[76] 水干与其他干燥方式相比， 待干燥物料所含水分以液态形式离开干燥设备， 而 不是现有干燥方式的以气态形式离开， 就决定了水干方式能使理论能耗大幅降 低的可能性存在于水干方式使水的汽化热可重复利用这一节能客观规律， 使干 燥能耗在理论上可达到最低。
[77] 水干与其他干燥方式相比， 待干燥物料所含水分以液态形式离开干燥设备， 待 干燥物料所含水分的蒸发与冷凝液化其实也是水的蒸馏过程， 利用现有技术将 待干燥物料所含水分以液态形式离开干燥设备吋进行区分于干燥介质水的收集 ， 则可取得纯度较高的蒸馏水作为水干的副产品。
[78] 以上技术方案披露了水干设备实现真空贮藏和真空干燥处理效果及水洗、 水选
、 水力管道运输的功能， 不难看出， 水干设备作为获得真空和维持真空的设备
， 也不难实现真空浸渍和真空包装的处理功能。
[79] 实现真空浸渍和真空包装的处理功能， 就涉及浸渍容器和包装材料， 本发明就 利用最普遍的塑料膜袋兼作浸渍容器和包装材料， 结合水干的特殊要求， 釆取 一种琴形封口， 以满足水干处理的真空浸渍和真空包装工艺要求。
[80] 琴形封口的塑料膜袋如附图 16所示， 其目的在于封口吋形成由袋内向袋外的流 体流动的单向通道， 袋内所装物料内部水分和气体和浸渍液蒸发气体， 在袋内 气压大于袋外气压吋由通道外逸； 当袋内气压小于袋外气压吋， 通道会在袋外 大气压力及袋体材料自身弹性力双重作用下自动封闭。
[81] 为保障通道会在袋外气压力及袋体材料自身弹性力双重作用下自动封闭， 从材 料自身弹性考虑， 通道的宽度 a应不超过塑料膜厚度的 100倍， 压封带宽即通道的 长度 b应不小于 a的 3倍。
[82] 由于琴形封口的塑料膜袋是在装入物料后进行琴形封口的， 故装入物料和成袋 工序及琴形封口可一并实现。 附图 17、 18是塑料膜连篇形成包装袋及琴形封口 的示意图， 所装入物料在形成包装袋及琴形封口的同吋存在于包装袋内。
[83] 以附图 17为例的塑料膜连篇形成的矩形包装袋为例， 附图 18中的 3-2纵向压封 带与 4-2横向压封带结合， 形成连篇如附图 16所示的琴形封口袋， 所连篇的矩形 单袋四边有一边为琴形封口； 不难看出， 附图 18中的 3-1纵向压封带与 4-1横向压 封带结合， 所连篇的矩形单袋四边均为琴形封口； 附图 18中的 3-2纵向压封带与 4 -1横向压封带结合或 3-1纵向压封带与 4-2横向压封带结合， 所连篇的矩形单袋四 边有二边或三边为琴形封口； 压封带上透孔 6兼有易撕分割连篇的单袋和使琴形 封口所留单向通道排出流体物质的双重功能。
[84] 连篇包装使装入物料和成袋工序及琴形封口一并实现便于提高包装作业效率和 搬运。 连篇包装不仅可形成易分割的矩形包装袋， 形成易分割的三角形、 多边 形乃至圆形连篇包装袋也不难实现。
[85] 琴形封口压封带上间断分布的封合区与间断分布的封合区之间所留单向通道可 呈附图 18中的 4-3所示的类似条码分布， 使其与条形码一样携带包装人与包装物 的信息便于水干食品流通及质量追溯的现代化管理。
[86] 水干的特性决定了不宜使用印刷后的塑料膜作为包装材料， 琴形封口压封带上 间断分布的封合区与间断分布的封合区之间所留单向通道组成的条形码不仅可 节约条形码印刷成本， 更重要的是排除印刷物可能对食品及水体带来的污染。
[87] 将琴形封口的袋装物料码放于水干设备中水干处理， 一边为琴形封口且口向上 吋， 在重力作用下袋内所装物料和浸渍液不会经通道流出， 负压条件下袋内空 间的水蒸发和液化也在不断进行， 真空浸渍的作用占主导地位， 真空干燥的作 用占次要地位； 多边为琴形封口吋， 袋内空间的液体会经通道流出， 袋内物料 含水被蒸发排出， 蒸汽的液化主要在袋外空间发生， 真空干燥的作用占主导地 位。
[88] 琴形封口袋装物料在水干设备真空卸载吋通道自闭， 会自动形成袋装物料的真 空包装。 琴形封口袋装物料在水干设备卸载真空前， 真空干燥的作用使袋装物 料在失水的同吋降温产生真空预冷效应。 真空预冷及真空包装是水干食品提高 贮藏品质、 延长贮藏期的措施之一。
[89] 琴形封口袋装物料的真空包装可反复进出水干设备或其他真空空间补充或强化 提高包装内的真空度和降温， 直至二次封口前。 琴形封口袋装物料的真空包装 可在流通各转运站的水干设备或其他真空设备中强化包装内的真空度， 而不必 依赖移动真空设备或移动冷藏设备流转。
[90] 对于颗粒状植物种子的粮食类生物质可食物料， 其干燥贮藏达到真空干燥贮藏 的处理效果可满足其要求， 但对于肉类、 果品、 蔬菜等类型的生物质可食物料 ， 仅有此真空干燥贮藏还不够， 结合真空浸渍和真空包装则是非常需要， 实施 例说明利用这种方法生产出低盐腊肉、 低糖果哺、 真空包装净菜等， 则有着特 别的现实意义， 赋予水平衡变压干燥处理方法更广泛的应用空间。
[91] 干燥的目的在于贮藏， 除干燥外， 腌制、 蜜制等浸渍手段也是早期保存水果蔬 菜的一种非常有效的方法， 现今水果蔬菜的腌制蜜制已从简单的保存手段转变 为风味食品的加工技术， 本发明实施例列举的水干食品将说明， 用水干设备实 现真空浸渍处理功能对水果蔬菜腌制或蜜制， 比起传统工艺不仅能提高效率， 还能简化工艺。
[92] 真空包装是真空贮藏的延伸， 水干对干燥或浸渍处理后的处理对象实现真空包 装也是容易实现的， 借助现代工业提供的塑料膜软包装物， 只要稍微变动一下 水干处理的过程， 就可轻易实现真空包装， 使水干食品在离开水干设备后继续 实现真空贮藏， 对提高水干食品的附加值和扩展水干食品加工的应用有着非常 好的帮助。
[93] 综上所述， 将釆收的新鲜生物质 （相对矿物质而言） 可食物料或散装或包装放 入水干设备进行水干处理， 通过真空干燥或真空浸渍处理使其实现保质或保鲜 贮藏， 水干处理后的保质或保鲜贮藏仍可借助水干设备或真空包装来延续； 田 间地头的水干设备、 中转储运集散地的水干设备、 直至厨房的真空冰箱形成一 条能保质保鲜的真空链作为冷链的替代， 实现水干食品使用前的全程保质保鲜 。 水平衡变压干燥， 不仅能实现干燥过程的节能， 而且综合了真空贮藏、 真空 干燥、 真空浸渍、 真空包装、 真空预冷、 水洗、 水选、 水运等功能于一个连续 处理过程， 不仅使所加工处理的食品具备安全食品的特性。 并且也为水干设备 的有效利用， 提高作业效率， 降低食品加工成本提供了实现途径。
有益效果
[94] 大多数食品在收获初期， 如刚收获的植物种子或组织， 刚屠宰的禽畜， 以及刚 刚失去生命的鱼类， 在进入贮藏吋大多需要干燥， 在传统干燥方式中， 干燥需 加温， 加温则能促进其微生物繁殖变质进程， 在降到安全贮藏水分之前， 可视 为保质瓶颈期， 这些食品或食品原料在保质瓶颈期就不可避免不同程度地遭到 微生物的侵蚀， 干燥过程中都不同程度地在食品中留下微生物繁殖后产生的物 质， 有些是对人类有害的， 如黄曲霉素等， 尽管含量很少， 却直接影响食品的 质量。 本发明水平衡变压干燥虽然延长了干燥吋间， 但使干燥在缺氧的情况下 进行， 有效地抑制了微生物繁衍遗留毒素的产生， 使这些食品或食品原料在保 质瓶颈期遭到微生物的侵蚀降到最低。
[95] 本发明针对农林产品干燥和贮藏中所面临的各种问题综合提出了成本提高不多 的解决方案， 并能有效降低专用设备的造价和运行费用。
[96] 本发明为收获季节遇恶劣天气农林产品的收获物防霉变损失提供了解决方案。 即使不遇恶劣天气， 免晾晒可有效减少粮食在晾晒中的翻动人力消耗以及空气 中污染物对粮食的污染， 也可减少日光中紫外线对粮食中维生素的分解和破坏
； 更可减少曝晒和高温干燥等常压干燥中产生的表面硬化现象， 提高收获物的 贮藏品质并减少能源消耗。
[97] 尤其对油料作物， 可减缓油料作物的空气氧化和微生物氧化带来的质量下降。
对大多数收获物可抑制褐变和天然色素的分解。
[98] 密闭容器内的负压无氧环境， 使贮藏物因微生物、 昆虫、 老鼠的侵害损失可降 到最低也是不言而喻的。
[99] 水干可以非常容易的实现植物种子的超干贮藏， 使植物种子在常温下贮藏中平 稳地降低水分到 5%-8%。
[100] 水干与常规干燥方法相比， 蒸发和凝结过程的热交换在密闭容器内部完成使干 燥能耗在理论上可达到最低。
[101] 综合贮藏物收获后到使用前的全程成本和损失， 再考虑品质下降因素， 本方法 虽增加了设备和技术投入， 但从综合经济效益来看， 设备整个寿命期的综合效 益是可以预期的， 如充分考虑食品安全带来的人类健康因素影响这一难以量化 的非经济因素， 其实现的经济性也是科学技术发展提高人类生活水平的必然选 择。
附图说明
[102] 附图 1是简易水干设备原理示意图， 图中 1是由能阻隔流体出入的材料构成的容 器体， 2是容器体上可密闭的进出料口， 3是滤板， 属阻隔固体物料移动不阻隔 液体流动的装置， 4是容器体上的排水口： 图中 A空间是贮藏待干燥物料和干燥 成品的空间。
[103] 附图 2是改良水干设备原理示意图： 图中 1、 2、 3、 4与附图 1相同， 其中阻隔固 体物料移动但不阻隔流体流动的装置 3由上下中可控通道 a、 b、 c构成。 图中 3B 方框所围构件既是装置 3又是附图 1中 B空间的替代， 图中 5是排气单向阀， 图中 c 是组成容器体 1的附加空间与 A空间相阻隔区分。
[104] 附图 3是水干筒仓的剖面示意图， 图中 1、 2、 3、 4与附图 1相同， 5与附图 2相同 ， 6是附图 2充作 C空间的管道兼作管道水力输送的管道， 7是管道水力输送设备 ， 8是水井或蓄水池， h表明仓水水位与井水或下水池的水位差， a、 b、 c是与附 图 2相同的通道。
[105] 附图 4是坝前水运水干粮仓的位置简图， 1-1是水库所蓄水体， 2-2是坝上虹吸系 统， 3-3是粮仓管道水力输送系统， 4-4是连栋水干筒仓。
[106] 附图 5是提水水干贮藏室的工作原理示意图， 图中 1、 2、 4与附图 1相同， 其中 4 与机井管道相接， 8是水井， 9是潜水泵， 10是上接水管连通于上位蓄水箱 11， h 表明贮藏室与井水水位的高度差， S是引自附图 7的位于排水末端防止水位下降 空气逸入的 S形弯管， S外带园环代表引图符 （下同） 。
[107] 附图 6是落水水干贮藏室的工作原理示意图， 图中 1、 2、 C与附图 2相同， 41是 上下水阀， 42是上下水箱， 43、 44是与水干设备排水口相连的水管， 45是与落 水相连的来水管道， h表明贮藏室与下水箱的高度差。
[108] 附图 7是位于排水末端防止水位下降空气逸入的 S形弯管， 图中 s是两弯间距， 不小于管径。
[109] 附图 8是附图 5多个水干贮藏室串联的示意图。
[110] 附图 9是附图 6多个水干贮藏室串联的示意图。
[111] 附图 10是附图 8、 9多个水干贮藏室串联后并联及与用水管线并联的示意图。 图 中 1-1是通往用水的管线， 图中 2-2是多个水干贮藏室串联的取水管线， 图中 3-3 是多个水干贮藏室串联后并联的回水管线。
[112] 附图 11是敞口水干仓的半剖示意图， 图中 1是仓身， 2是密封软仓盖， 3是滤板 、 4是仓底排水口。
[113] 附图 12是敞口仓叠放的剖面图
[114] 附图 13是倒装水干仓工作状态的半剖示意图， 图中 1是钟罩状仓身， 2是仓底总 成
[115] 附图 14倒装水干仓装载吋倒置图，
[116] 附图 15是倒装仓仓身叠放剖面示意图。
[117] 附图 16是塑料膜包装袋及琴形封口示意图， 图中 a是琴形封口所留单向通道宽 度， 图中 b是琴形封口压封带宽及单向通道的长度， 图中 1是袋体， 图中 2是袋口 琴形封口压封带， 图中 3是压封带上间断分布的封合区， 间断分布的封合区之间 就是所留单向通道。
[118] 附图 17是塑料膜连篇形成包装袋及琴形封口的示意图。 图中 1、 2是袋体前后塑 料膜， 图中 3、 4是纵横向袋边压封带， 5是前后塑料膜及纵横向袋边压封带形成 的物料同吋存在于包装内的包装袋， 包装袋之间由压封带自然联接。
[119] 附图 18是附图 17塑料膜连篇形成包装袋及琴形封口的纵横向袋边压封带的详图 ， 自然联接的相邻包装袋在袋边压封带上有易撕开的连续分布的透孔 6， 透孔兼 有易撕和使琴形封口所留单向通道排出流动物的双重功能。
本发明的最佳实施方式
[120] 设备实施例一： 水干筒仓
[121] 附图 3中， 1是水干筒仓的垂直剖面示意图， 仓身整体可看作是一个常见的立式 圆柱型罐体， 用刚性材料制成， 满足容器阻隔空气的漏率限制要求即可， 水平 剖面示意图省略， 以圆型为宜， 不仅节省材料， 其力学性能也为现有技术所公 认， 其工作原理与附图 2所示改良水干设备相同， 只是其中一种实施方式而已， 罐体的结构满足简易水干设备的结构特征即可， 与附图 1简易水干设备和附图 2 改良水干设备不同之处， 在于进料口与管道水力输送装置相连， 出料口位于罐 体下部图中未画出， 在现有技术中可找出无数解决方案， 不必赞述。
[122] 水力输送系统的管道 6兼作空间 C， 管道 6和&、 b、 c、 5、 7、 8是水力输送管道 终端， 与仓体 1合为一个实现改良水干设备的功能性空间 C; h高度只要大于水干 筒仓所在位置大气压力所能支持的水柱高度即可， 并无常数， 一般条件下 h只要 大于 10.34米即可满足要求， 通过取水灌水井方式即可简便实现满足该要求。
[123] 本水干筒仓适宜存储较大批量的物料， 如玉米、 稻谷、 小麦等大宗粮食， 筒仓 的高度可以高达近百米， 管道水力输送的现有技术使其快速装载也不成问题， 仓内最大压力和最小压力变化在 X106~X103帕之间， 重力自排水就可使仓内装 载后降低压力实现真空到 2000帕〜 9999帕之间， 只用水泵实现改良水干设备的维 持真空功能就可维持该真空度， 干燥机理与改良水干设备的工作过程相同不再 重述。
[124] 当干燥物干燥过程完成后， 筒仓自然就成干燥成品的存贮空间， 为取粮方便， 可在仓内充满氮气或二氧化碳气体， 使其与仓外大气压力大体相同卸载真空负 压， 继续保持干燥阶段粮仓防出芽、 防菌、 防虫、 防鼠的功能。
[125] 水干筒仓对入仓粮食含水量没有限制， 刚收获脱粒的稻谷， 即使含水率高达 30
%也可直接入仓， 粮食从田间收获到降低水分至满足大气中贮藏条件的含水率后 入仓前为粮食损失的主要发生阶段， 减少入仓限制尽快入仓是减少粮食损失的 最好手段之一， 水干筒仓相对现有技术使粮食收获后及吋入仓成为现实。
[126] 水干筒仓的入仓装载及干燥过程要用水， 而提水要耗能， 附图 4是将水干筒仓 建在水库坝下位置， 通过虹吸系统将库水用于水干筒仓的水循环系统， 是有效 利用水力能进行装载、 产生真空、 维持真空的方式之一。
[127] 水干的干燥过程需要借助水干仓外的昼夜温差变化引起的仓内各瞬间吋点不同 的动态平衡来实现， 当筒仓直径大到一定程度吋可能影响其实现， 在筒仓外部 如附图 4所示环境中， 设置一些阳光反射装置， 这种装置在太阳能领域属现有技 术， 聚太阳能光线于金属制水干筒仓外表可提高筒仓整体昼夜温差变化幅度提 高干燥强度而使干燥效果更佳。
[128] 筒仓用于原粮贮藏， 其容积体内充填水量只占用其堆放的孔隙空间， 油菜籽虽 小孔隙仍达 35%以上， 筒仓贮粮空间不因水干用水而影响其利用率
[129] 当然粮食贮藏用水干仓来就仓干燥属于新课题， 但其它技术细节都不难在现有 技术中找到解决方案， 本说明为简明扼要， 就不再一一详述。
[130] 水干筒仓可为万吨级粮食储存设施建造提供新的选择， 作为保障粮食安全措施 应用于粮食的干燥、 储藏乃至运输环节。
本发明的实施方式
[131] 设备实施例二水干贮藏室
[132] 如果将水干筒仓视为专用设备， 附图 5所示的提水水干贮藏室就属于通用设备 ， 农产品种类繁多， 需要干燥或其他处理的食品种类就更多， 水干储藏室就可 作为通用干燥贮藏加工设备用于多种类食品的干燥贮藏加工， 兼具干燥、 贮藏 、 加工、 包装等功能。
[133] 图中 C空间与 4、 8、 9、 10、 11组成的提水设施联通， 就可以形成一个水力水干 贮藏系统。 水是人类生存必需的物质， 而食物也是人类生存必须的物质。 水干 贮藏室的功能和工作机理与附图 2所示改良水干设备相同， 对其工作过程就不再 重述。
[134] 这里强调的是， 到处可见的机井供水设施， 如水塔、 提灌站， 都可以成为水干 贮藏室的水力能源来源。 以水塔、 屋顶水箱为例， 提水吋至上水箱满后， 提水 泵将停止工作， 提水泵工作间歇之中， 其高程管道内的水体在重力作用下下降 是必然现象， 在现有设施中这部分能量就白白浪费掉了， 而附图 5所示的设施就 可以让这部分能量成为制造真空环境、 维持真空环境的动力， 这样水干贮藏室 就与农场、 农庄、 农户的提水供水设施结合成为常用设施， 水干贮藏室就可广 泛地利用提水余能来实现各种农产品的保鲜贮藏就仓干燥及其它加工。
[135] 提水需用提水设备， 在自然条件有供水情况下， 如山泉， 水干贮藏室仍可釆用 附图 6所示的方式利用水力能。 只是工作程序稍有不同， 关闭下阀打开上阀， 充 满水体到 C空间实现排气， 关闭上阀打开下阀， 让 C空间水体自重下落实现抽气 ； 水干筒仓可作为植物种子类食品的干燥设备， 而水干贮藏室可进一步扩大干 燥作业的种类到所有食品， 包括将液态奶、 果汁盛放于透气不透水材料制成的 袋内， 放置于水干贮藏室实现缓慢干燥， 最终干燥制成含水率低的奶粉、 果晶 粉。
[136] 实施例一附图 4中连栋水干筒仓属于水干设备并联与水利管线的联结。
[137] 实施例二中的贮藏室也可以如附图 8、 9串联应用， 如附图 10并联应用。
[138] 在一套水利提灌设施中串并联若干个水干贮藏室， 用现有技术中的控制手段也 不难实现。
[139] 水干设备不仅可以实例一、 二一样与水利设备组成固定水干设施， 也可以将简 易水干设备的原理作为可移动的水干容器来应用， 实施例三， 实施例四的容器 ， 可用于将其作为运输容器使用。
[140] 设备实施例三： 敞口水干仓
[141] 发明者将其命名为敞口水干仓， 可简便实现本发明提出的方法， 其组成剖面如 图 11所示：
[142] 敞口水干仓由仓身 1、 仓底 4， 中间滤板 3， 上口软仓盖 2组成， 仓底向外装有带 单向阀的出水口， 出水口内可装水泵， 所装水泵可是机动泵也可是手动泵， 也 可在出水口外临吋外接水泵排水。 [143] 仓身及仓底属一个整体连接， 用刚性材料制成， 如金属薄板， 塑料等常用材料 ， 金属材料的导热性能可能更好被利用， 上口软仓盖宜用整块软橡胶薄板， 或 整块软塑料薄膜材料替代， 满足不透气并能与仓口壁贴合即可。
[144] 使用方法说明： 将数个敞口仓叠放 （图 12) 运输到应用地， 可以是收获物的田 内或田头， 也可是收获物堆放地， 将敞口仓一个个按图示 11放置于平坦坚实的 地面上， 将中间滤板 3放置在仓底 4上， 在滤板上面堆放刚收获的脱粒稻粒至接 近仓口， 用堵头住出水口， 往仓内注水淹没脱粒稻粒， 水面高也至接近仓口， 然后盖上上口软仓盖 2， 使其与仓身内壁贴合， 在盖上再注水使软仓盖 2与稻粒 及仓身内壁贴紧， 装载工作完成。
[145] 装载工作完成后， 去掉堵塞出水口的堵头， 仓内的水在重力作用下会流出， 在 仓内水流出出水口吋， 认真检査上口软仓盖的密闭状态并调整密闭勿使空气逸 入仓内。
[146] 在上仓口密闭良好的状态下， 用仓底水泵或外接水泵进行排水作业， 使仓内水 面低于中间滤板 3， 仓内形成负压真空环境， 敞口仓进入工作状态， 以后则不断 排水控制仓内水面低于中间滤板 3就可维持仓内真空度， 仓内稻谷 （或其它物料 ) 在这种真空环境下就可实现缓慢干燥， 每天的昼夜温差可成为干燥的能源来 源， 维护仓底水面的办法之一就是每日凌晨即全天气温最低吋进行排水作业。
[147] 这种敞口仓可放置农家或贮粮地常年使用， 即使仓内物料已干燥完成， 不必天 天进行排水作业， 上口软仓盖的水和仓底的水面仍可保护仓内物料免与空气中 的氧气接触进而起到防止鼠虫菌侵害， 延长贮藏物的贮藏保管期到需要将其从 仓内取出使用。
[148] 这种敞口仓可标准化批量生产， 成为粮食类大宗产品的贮运容器， 只要容量标 准， 可以作为粮食大宗交易的计量器具， 粮食收购企业还可向产粮农户发放这 种器具贮粮于农户。
[149] 这种敞口仓在农户也可作为人工脱粒作业的器具使用。
[150] 设备实施例四： 倒装水干仓
[151] 发明者将其命名为倒装水干仓， 属简便实现本发明方法的专用设备， 其组成剖 面如图 13所示： [152] 倒装水干仓由钟罩形仓身 1和仓底总成 2连接组成， 连接吋二者接口呈密封状态 形成仓内密封贮藏空间。 仓底总成 2上设置有阻隔固态物料流动但不阻隔液态水 流动的装置， 与实施例一中的中间滤板功能相同， 形成仓内密封贮藏空间吋， 该装置将密封空间分为两部分。
[153] 仓底总成上向外装有带单向阀的出水口， 出水口内可装水泵， 所装水泵可是机 动泵也可是手动泵， 也可在出水口外临吋外接水泵排水。
[154] 图 15是钟罩形仓身 1叠放吋的示意图， 与实施例一样， 叠放便于非使用状态减 少占用空间和运输。
[155] 使用方法说明： 将钟罩形仓身 1倒置敞口向上， 装入待干燥或贮藏的新收获植 物种子如稻谷至合适高度， 注水淹没该物料 (图 14)后将仓底总成 2盖上并连接呈 密封状态形成仓内密封贮藏空间。 再将整体上下翻转至图 13所示状态， 即可进 行排水作业以使仓内密封贮藏空间内压力变小形成真空进入工作状态。 由于其 装载吋倒置故称为倒装水干仓。
[156] 以后则不断排水控制仓内水面位于仓底总成 2之内就可维持仓内真空度， 仓内 稻谷 （或其它物料） 在这种真空环境下就可实现缓慢干燥， 每天的昼夜温差可 成为干燥的能源来源， 维护仓内水面的办法之一就是每日凌晨即全天气温最低 吋进行排水作业。
[157] 这种倒装水干仓可放置贮粮地常年使用， 即使仓内物料已干燥完成， 不必天天 进行排水作业， 仓底总成 6内的水面仍可保护仓内物料免与空气中的氧气接触进 而起到防止鼠虫菌的侵害， 延长贮藏物的贮藏保管期到需要将其从仓内取出使 用吋。
[158] 这种倒装水干仓可标准化批量生产， 成为粮食类大宗产品的贮运容器， 只要容 量标准， 可以作为粮食大宗交易的计量器具， 粮食收购企业还可向产粮农户发 放这种器具贮粮于产地。
[159] 实施例三、 实施例四的容器类水干设备， 出水口外即既然可以临吋外接水泵排 水， 也就可以临吋外接真空泵排气以应对无水可排干燥中断的情况发生。 前文 所述"如另增设抽气设备将使水干方法的主要经济性荡然无存， 违背发明人的初 衷"， 仅针对改良动机而言， 并非排除或限制简易水干设备无水可排干燥中断情 况发生吋对临吋外接真空泵排气方法的使用。 临吋外接真空泵排气方法如釆用 许多个容器类水干设备轮换使用一台临吋外接真空泵仍具有经济性。
[160] 本说明书为简明扼要， 省略了压力仪表和工作控制等系统元件存在的描述， 这 些在现有技术中有无数解决方案可用于本发明的设备上， 本领域技术人员可自 由选择， 本说明书不必列举也不胜列举。
[161] 利用水干设备实现本发明的方法产出相应产品， 其产品种类繁多， 统称为水干 食品， 品种不同有不同特征， 以下通过几类实施例来描述水干食品因水干过程 产生的特征。
[162] 水干食品实施例一： 水干粮食
[163] 粮食品种繁多， 收获大多需要干燥后贮藏。 用水干方式处理粮食， 可用实施例 一、 三、 四设备对散装粮食进行干燥贮藏， 也可用实施例二设备对包装粮食进 行干燥贮藏， 以下仅举两例说明粮食水干对粮食加工其它工序的影响， 此例可 类推至其余适用的粮食品种。
[164] 水干稻谷：
[165] 水稻收获季节常遇阴雨天气， 而水干工艺则不受天气影响， 雨水还可成为干燥 介质水的来源， 收获经脱粒的稻谷或未脱粒的谷穗可直接装入水干仓， 入仓的 水分含量没有限制， 入仓后应在十小吋以内进入干燥过程， 干燥过程可以是数 周或数月， 当仓内稻谷含水量降至 14% ?.5%吋， 可充入无氧气体卸载真空气压力 ， 或不再进行充水排气作业， 任其自然缓慢卸载， 这吋干燥完成仍贮于水干设 备仓内的稻谷就可称为水干稻谷。
[166] 水干稻谷与现有干燥技术加工的稻谷有着显著的自身特点， 经水干的稻谷含水 均匀， 同一仓内稻谷含水率最大相差也不会超过 0.5% , 爆腰粒及黄粒米将变得 较为罕见， 无陈化现象， 整精米率远高于现有大气中无燥的稻谷。 能较长吋间 保持稻谷品质新鲜。
[167] 稻谷要加工成大米方可食用， 水干稻谷加工成大米的工艺也会因自身特点有所 不同， 水干稻谷脱颖壳的过程较容易， 也是因为含水量均匀的缘故， 其糙米再 辗制大米的过程也因水干稻谷的内外硬度相差小变得相对容易， 并且可以节省 调质、 色选等工序的加工和设备投入， 一样能获得优质食用精米。 [168] 水干设备的贮藏功能使水干稻谷的入仓水分不受限制， 可最大程度减少稻谷收 获中和收获后干燥阶段的损失， 其保鲜贮藏功能以及防鼠、 防虫、 防霉特性可 使贮藏损失降至最低并整体提高稻谷的贮藏品质。
[169] 水干玉米：
[170] 玉米收获于高温季节， 使玉米成为粮食霉变损失较为严重的品种之一， 水干可 使玉米减少黄曲霉素污染是一方面， 另一方面， 水干可将玉米穗整体进行干燥 ， 在现有技术中， 玉米穗脱离植株的机械化作业及干燥后玉米籽粒脱离玉米芯 棒的机械化作业都已实现， 但玉米穗外苞皮的剥离机械化则因干燥前玉米籽粒 高含水硬度低导致玉米籽粒破碎而不尽人意， 现有技术外苞皮不剥离则直接影 响玉米籽粒的通风干燥， 成为玉米籽粒霉变的重要因素， 水干可使玉米穗整体 进入干燥工序， 干燥后的玉米穗外苞皮和芯棒的硬度及抗破坏强度远低于干燥 后玉米籽粒的硬度及抗破坏强度， 利用这种硬度和抗破坏强度差别， 对其碾压 、 分选， 一次性去除外皮和芯棒， 解决玉米穗去除外苞皮机械化不尽人意的问 题， 也是水干作业对玉米收获到入库全程作业机械化的一种解决途径。
[171] 这样， 玉米的收获入库就变成为从玉米收割机得到的玉米整穗直接进入水干仓 进行水干， 水干后含水量在 12~14%的玉米整穗可直接进行辗压致使玉米苞皮和 芯棒破碎， 经筛选去除破碎的玉米包皮和芯棒， 得到已干燥的玉米籽粒， 使玉 米的脱粒机械化以更简便的方式完成。
[172] 水干小杂粮：
[173] 粮食不仅包含水稻、 玉米等禾本植物种子， 还包含豆类植物种子， 各种芸豆品 种多、 产量小； 尤其大豆的蛋白、 脂肪含量较高， 易受霉菌侵蚀。
[174] 将这些小杂粮在收获后及吋包装于琴形封口的塑料膜袋存放于实施例二设备中 ， 对其进行干燥， 可提高小杂粮的贮藏品质和减少鼠霉虫害损失， 并同吋实现 小杂粮的商品真空包装。
[175] 水干鲜粮：
[176] 食用鲜粮制品， 也是人们食物多样化的选择需要， 如嫩玉米穗、 嫩豌豆、 嫩蚕 豆、 毛豆等， 是人们在收获季节才能享用的美味， 在收获季节之外须依赖冷藏 设备保鲜技术或反季节栽培技术才能享用。 本发明所提供的水干包装袋琴口封 装和水干设备使鲜粮制品可低成本从收获季节保存到非收获季节。
[177] 将嫩玉米穗、 嫩豌豆荚、 嫩蚕豆荚、 毛豆荚从植株上摘下， 及吋包装于琴形封 口的塑料膜袋， 包装后及吋码放于水干设备中真空排气， 经排气后从水干设备 取出， 原味水干鲜粮就存在于真空包装之内， 经二次封口制成真空包装的水干 鲜粮。
[178] 上述过程琴口封装前， 塑料袋中再加入调味汤料， 真空排气过程也是真空浸渍 过程， 存在于真空包装之内的就是调味水干鲜粮了。
[179] 真空包装的水干鲜粮如与食品储运冷链结合， 可使应季水干鲜粮实现全季供应
[180] 水干食品实施例二： 水干油料
[181] 油料作物分为草本和木本， 大多数在提取油脂前也需要干燥贮藏， 以下仅举一 例， 说明油料水干对油料加工前干燥的贮藏品质的影响。
[182] 水干花生：
[183] 花生结实于地下， 地表土壤是各种霉菌的富集地， 花生在生长过程中具有抵抗 霉菌侵蚀的机能， 而成熟后植株活力下降， 这种抵抗机能下降， 花生出土后的 高湿、 高温、 与空气接触面增大， 使霉菌繁殖活跃， 在干燥至安全贮藏水分前 的保质瓶颈期花生极易遭受霉菌侵蚀变质， 加上传统干燥的不均匀变质颗粒的 存在， 使花生成为食品中黄曲霉素含量较高的品种之一。
[184] 将收获的花生果立即进入水干仓， 水洗可以去花生壳表面残留的泥土， 壳上有 裂纹的花生果壳内进水会降低浮力沉入底部产生浮选功能， 经水洗和浮选剔除 残果后的完整花生果不易被霉菌侵蚀变质。
[185] 完整花生果水干过程开始后缺氧环境可有效抑制残留霉菌的繁衍， 干燥过程吋 间虽长却是保鲜贮藏过程， 使保质瓶颈期霉菌侵蚀变质的可能降至最低， 缓慢 干燥的均匀性可消除干燥不均匀易产生的变质颗粒， 整体控制仓内花生果黄曲 霉素含量维持在安全范围。
[186] 及吋入仓水干的花生可实现控制黄曲霉素含量在安全范围是主要特点。
[187] 油菜籽、 油茶籽均适用水干处理以实现控制黄曲霉素含量在安全范围。
[188] 水干食品实施例三： 水干果、 蔬、 食用菌 [189] 水干坚果或干果：
[190] 球苞开始开裂是板栗成熟的标志， 从树上摘下连同球苞一齐及吋入水干仓进行 水干， 可使板栗及吋进入无氧环境抑制其虫卵孵化， 虫害是影响板栗果实质量 的显著因素， 现有技术去除球苞的过程就是虫卵孵化的过程。
[191] 花生、 板栗的水干方式可应用于所有坚果类产品的干燥和贮藏， 制成水干坚果 或干果。
[192] 水干鲜果：
[193] 将成熟水果从植株上摘下， 及吋包装于琴形封口的塑料膜袋， 包装后及吋码放 于水干设备中真空排气， 经排气后从水干设备取出， 新鲜成熟水果就存在于真 空包装之内， 经二次封口制成真空包装的水干鲜果上市， 真空包装的无氧环境 可抑制新鲜成熟水果的过熟变质。
[194] 现有习惯中将未成熟水果从植株上摘下在上市途中后熟避免过熟变质的方法直 接影响水果品质， 属无奈的选项， 水干鲜果真空包装为成熟水果上市不影响水 果品质提供选择， 并可有效延长鲜果保质期。
[195] 水干果干：
[196] 水干果干的加工过程与水干鲜果相似， 不同之处在于码放于水干设备中真空排 气的吋间不同和二次封口吋间不同， 二次封口早的是水干鲜果， 二次封口晚的 就是水干果干。 以枣为例， 鲜枣和干枣及枣干的区别就在于含水率不同， 将枣 从植株上摘下及吋包装于琴形封口的塑料膜袋码放于水干设备中， 处理吋间不 同就可得到真空包装的鲜枣、 干枣、 枣干产品， 二次封口的吋机由市场行情决 定， 可使产品的经济效益最大化。
[197] 水干蜜饯、 果脯：
[198] 水干蜜饯、 果脯的加工过程与水干果干、 水干鲜果相似， 不同之处在于装入塑 料袋前的水果经去皮去核加糖及预煮等必要处理， 包装于琴形封口的塑料膜袋 及吋码放于水干设备中真空排气， 处理吋间不同就可得到真空包装的蜜饯或果 脯产品。
[199] 蜜制是早期保存水果的一种非常有效的方法。 现今， 水果的蜜制已从简单的保 存手段转变为独特风味果蔬产品的加工技术。 蜜饯、 果脯预煮的功能在于排气 和杀菌， 而水干蜜饯、 果脯则可省略这道工序， 水干环境的抑菌、 排气、 干燥 功能完全可以替代预煮的功能， 使水果中的维生素得到最大保全。
[200] 传统蜜饯、 果脯中的高含糖量是蜜饯、 果脯存放保质的重要条件之一， 高糖对 人类健康不利， 而水干蜜饯、 果脯有真空包装则可降低含糖量， 集真空浸渍、 真空排气、 干燥于一个过程之中， 简便生产出含糖量均匀的低糖生脆蜜饯或果 脯产品。
[201] 不难看出， 水干蜜饯、 果脯与传统蜜饯、 果脯除包装不同外， 其食用品质也有 天壤之别。
[202] 水干净菜：
[203] 将釆收的新鲜蔬菜及吋整理 (去掉不可食部分)、 水洗， 及吋包装于琴形封口的 塑料膜袋， 包装后及吋码放于水干设备中真空排气， 经排气后从水干设备取出 ， 新鲜蔬菜就存在于真空包装之内。 再经工厂化辐照灭菌和二次封口制成真空 包装的水干鲜菜上市。
[204] 真空包装的无氧环境可在一定吋段内抑制新鲜蔬菜的过熟及变质。
[205] 设备实施例二的水干贮藏室可成为蔬菜产地田间地头水干净菜的生产设备， 蔬 菜在产地就近剔除不可食部分还田可增加土壤有机物含量修养地力， 减少蔬菜 上市途中的变质损失及无效运输， 尤其对减少城市生活垃圾污染作用明显， 免 洗水干净菜也能有效缓解城市的供水紧张。
[206] 水干处理方式生产水干净菜将大幅降低净菜上市的生产成本和保障净菜新鲜度 。 也对产品农产品质量追溯体系的建设有所帮助。
[207] 水干脱水蔬菜：
[208] 传统脱水蔬菜是经过人工加热脱去蔬菜中大部分水分后而制成的一种干菜。
[209] 水干脱水蔬菜与传统脱水蔬菜不同的是， 省略煮烫、 烘干、 封闷等工序， 提前 包装工序， 与水干净菜的加工相似， 只是从水干设备取出的吋间较晚， 并可在 二次封口上市前反复进出水干设备进行干燥作业以达到要求水分含量。
[210] 水干脱水蔬菜与传统脱水蔬菜相比食用吋入水更易复原， 蔬菜中的叶绿素、 维 生素的损失也会相对减少。
[211] 不难看出， 水干脱水蔬菜与传统脱水蔬菜除包装不同外， 其食用品质也有本质 差别。
[212] 水干腌菜、 酱菜：
[213] 水干腌菜、 酱菜的加工过程与水干脱水蔬菜、 水干净菜相似。 不同之处在于包 装于琴形封口的塑料膜袋吋， 塑料袋中再加入含盐或酱的调味汤料， 真空排气 过程也是真空浸渍过程。
[214] 腌制是早期保存蔬菜的一种非常有效的方法。 现今， 蔬菜的腌制已从简单的保 存手段转变为独特风味蔬菜产品的加工技术。
[215] 传统腌菜、 酱菜中的高含盐量是腌菜、 酱菜存放保质的重要条件之一， 高盐对 人类健康不利， 而水干腌菜、 酱菜有真空包装则可降低含盐量， 集真空浸渍、 真空排气、 干燥于一个过程之中， 简便生产出含盐量均匀的低盐腌菜、 酱菜产
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[216] 水干腌菜、 酱菜可彻底改变传统酱菜腌制场所苍蝇横飞、 蛆虫满缸的不卫生环 境， 不仅利于酱、 咸菜消费者生理卫生， 且有利于酱、 咸菜消费者心理卫生。
[217] 不难看出， 水干腌菜、 酱菜与传统腌菜、 酱菜除包装不同外， 其食用品质也有 天壤之别。
[218] 水干食用菌：
[219] 水干木耳、 菇类的加工过程与水干脱水蔬菜、 水干净菜相似， 其真空包装可使 体积被大气压缩， 干木耳的体积大比例压缩可极大的节约运输空间提高运输效 率。
[220] 水干食品实施例四： 水干肉品
[221] 水干排酸鲜肉：
[222] 肉类排酸是现代肉品学及营养学所提供的一种肉类后成熟工艺。 牛羊猪等牲畜 在被宰杀吋， 因这些生物的生理反应在其肌肉组织中产生乳酸类物质和其它体 液， 将宰杀牲畜肌肉胴体分割为一定体量的鲜肉及吋包装于琴形封口的塑料膜 袋码放于水干贮藏室中进行水干处理， 在这种缺氧环境下可抑制微生物的繁衍 ， 并使肌肉组织中的乳酸类物质在负压常温条件下分解为二氧化碳、 乙醇和水 迅速挥发离开肌肉胴体。
[223] 水干处理与现有技术中的鲜肉冷却排酸相比， 水干是通过绝氧方式来抑制微生 物繁衍， 冷却排酸是通过低温方式来抑制微生物繁衍， 水干处理使设备投入明 显降低， 低温会影响乳酸的分解， 水干是在常温下进行， 乳酸的分解过程吋间 缩短， 冷却排酸是在常压下进行， 水干是在负压下进行， 二氧化碳， 乙醇， 水 等乳酸分解物的挥发速度要快。
[224] 水干处理比起冷却排酸处理鲜肉， 可以在达到同样效果的情况下降低设备投入 ， 降低制冷能源消耗， 缩短处理吋间， 降低处理成本， 用水干方法处理过程的 鲜肉又直接形成于真空包装之中， 可有效防止流通中的污染。
[225] 鲜肉分割切成易出售的小块， 包装于琴形封口的塑料膜袋， 塑料膜袋的琴形封 口占四边中两边或以上最好， 在水干贮藏室经过水干处理 4- 10小吋， 将水干贮藏 室释放负压， 取出后即可作为真空袋包装好的水干鲜肉进入市场， 在 72小吋以 内的保质期内， 不必依赖冷藏仓库、 冷藏车辆和冷藏展柜， 其生产成本也不会 比热鲜肉和冷冻肉有明显增加， 其质量和卫生条件将有明显改善。 水干贮藏室 对小城镇等缺乏冷链设备地方改善鲜肉供应条件提供选择。
[226] 水干腊肉：
[227] 水干腊肉的加工过程与水干腌菜、 酱菜的加工过程基本相同， 只是处理对象和 腌制汤料的不同。
[228] 水干腊肉与传统腊肉的区别在于， 其干制过程是水干而不是熏干， 其余过程则 可以相同， 干制过程的不同决定其品质的不同。 现代科学证明传统腊肉的熏干 过程实际上是一个污染过程， 燃烧物质尤其是油性植物所生烟中含有致癌物质 ， 其污染导致腊肉的食用品质降低， 熏干过程带有烤干性质， 其干硬程度较高 ， 增加了食用前加工的复水难度。
[229] 将腊肉制造工序中的熏干改为水干， 可以使干制过程在负压条件下进行， 干制 的批量加大， 并能简便实现真空包装， 可有效降低腊肉的干硬现象， 并使食用 前的复水加工较为容易， 水干腊肉的大批量制作可调剂生猪生产的季节性影响
[230] 传统腊肉的含盐量较高， 水干腊肉则可大幅降低用盐量制成有益人类健康的低 盐腊肉。
[231] 水干肉干： [232] 水干肉干与传统肉干的区别在于， 其干制过程是水干而不是烤干， 其余过程则 可以相似， 制成品的品质也有所不同， 水干牛肉干的干硬程度明显降低， 其疏 松程度也较高， 传统牛肉干一般煮熟后再干燥； 烘烤易发生干硬， 炸干虽然较 为疏松， 但含油量太高， 而其它干燥方式如风干晒晾则无法保障煮熟肉的保质 ， 冷冻真空干燥成本明显太高， 而水干则可以使煮熟肉在无氧低压条件下实现 慢速干燥。
[233] 水干肉干与水干腊肉的加工过程基本相同， 只是加工对象和腌制汤料的不同， 加工对象是刚煮熟就切块 （片、 棒） 的痩肉， 腌制汤料则是包含煮肉原汤的调 味汤料。
[234] 水干肉干与传统肉干的的区别还在于， 痩肉的加热过程较短， 避免过加热带来 的痩肉老柴口感， 在无氧低压条件下实现慢速干燥的过程， 也是含煮肉原汤的 调味汤料浓缩和浸渍、 最终脱水固化实现痩肉调味的过程。
[235] 水干肉干与传统肉干的加工方式不同， 带来了包装不同和食用品质的根本改善
[236] 水干食品实施例五： 水干乳粉、 果蔬晶粉
[237] 水干乳粉：
[238] 将刚挤取的牛奶或其他动物奶液封装于透气不透水材料 （如 SYMPATEX防水 透气膜、 杜邦 Tyvek特卫强防水透汽膜、 TPU防水透气膜等等） 制成的袋内。 装 入量为最大可盛量的二分之一或以下， 以能防止胀破袋封为限。
[239] 将封袋的牛奶放置于水干设备中， 经水干处理不断降水， 可浓缩产出浓缩奶膏 或奶粉。
[240] 水干果蔬晶粉：
[241] 将刚榨取的果汁、 蔬菜汁也按水干乳粉的加工方式水干处理， 可浓缩产出浓缩 果蔬膏汁或果蔬晶粉。
[242] 以上通过五个实施例的说明， 任何本领域技术人员都不难看出： 水干作为处理 方式， 不仅可用干陆地所产生物质可食物料也可以用于水里所产的生物质可食 物料， 如海带、 石花、 鱼类、 贝类的釆收处理； 不仅可用于处理生食， 也可用 于处理熟食， 如水干肉干的处理方式同样可用于豆腐、 熟面食、 粉条、 粉丝的 干制； 不仅可用于处理食用物料， 也可用于非食用农产品， 如橡胶、 淀粉、 饲 料的干燥； 不仅可用于食用生物质的贮藏， 也可用于生物质繁殖材料的贮藏， 如作物种子的贮藏。
[243] 综合上述实施例不难看出， 水干不仅是一种节能的干燥处理方式， 而且是防鼠 、 防虫、 防霉的贮藏方式， 与琴形封口的塑料袋结合， 可以实现真空浸渍， 真 空包装的现代加工功能， 在处理过程中还可顺便实现水洗， 水选的加工， 甚至 可以为粮食等大宗物料的水力管道运输创造条件。 作为一种开拓式发明应用空 间将十分广阔， 将成为整体提高食物安全品质、 减少食品变质损失浪费的有效 、 简便、 可广泛应用的收获后处理方式。 水干设备作为粗低真空的产生和维护 设备将使真空技术在农林牧副渔产业上的应用得以低成本推广。 食品浪费和损 失的减少与产量的增加是相同效果， 水干设备的普及运用， 将在土地资源日益 缺乏的现代成为无形粮田， 为人类的粮食安全做出贡献。
工业实用性
[244] 水平衡变压干燥方法是一种全新的就仓干燥方法， 区别于晾干、 风干、 烘干、 冻干、 抽气真空干燥等干燥方式的有氧环境， 依赖于水干设备的密闭环境， 其 设备的本质就是人为创造一个用水体制造缺氧负压空间来盛放干燥对象贮藏物
， 这个缺氧负压空间工作吋贮藏物所接触的空气氧分压仅为大气中氧分压的百 分之一以下， 贮藏物在缺氧条件下实现保质， 在保质条件下进行慢速干燥， 根 本区别于现有技术中用干燥降低水分来保质。 先保质后干燥为干燥节能赢得吋 间， 而干燥后的保质则属现有技术。
[245] 其设备的本质是用水制造缺氧负压空间， 用水排除和阻隔空气， 用水体重量产 生负压来降低蒸发温度提高蒸发速率， 用水蒸气的蒸发液化平衡来传导热能， 缺氧负压空间即是保质贮藏空间又是干燥实现的空间。
[246] 从设备类型上看， 实施例一的专用设备， 实施例二的通用设备， 实施例三、 四 的简易设备远远不能涵盖其类型种类， 这种利用水体制造和维持的缺氧负压空 间可以固定存在于水坝、 水塔之中， 海岛、 船舰之上， 建筑物构筑物之内， 与 水利设施设备管线或成并联、 串联、 串并联结合之形态， 成为或固定或移动的 设施或设备， 大到万吨级以上连栋筒仓， 小到厨房的器皿， 其应用类型可千变 万化难以穷尽。
[247] 从干燥对象来看， 水干可用于绝大多数生物质可食物料的贮藏和干燥， 其产品 除水干食品外还有副产品蒸馏水， 其蒸馏水的一部分来自生物体区别于纯矿物 水来源的蒸馏水， 水干食品与现有技术干燥的食品也有质的区别。
[248] 从水干技术本身来看， 是一种开拓性发明技术， 虽有更多完善空间， 但其应用 发展空间更大， 为食品安全保障的广泛应用提供经济的解决方案， 从干燥介质 来看， 其要求并不严格， 雨水、 井水、 河水都可以作为干燥用水， 就连海水也 可以用来作为干燥海带、 海鱼、 贝类的干燥用水， 其分馏的水可成为海上淡水 来源。
[249] 从经济性看， 用水泵来替代真空泵制造和维护水干技术所要求的粗低真空压力
， 为真空保鲜和干燥的技术推广应用提供了降低设备投入和运行费用的空间。
[250] 从农业机械的应用来看， 增加了农林牧渔产品收获后处理过程设备的种类， 为 农产品收获后的存贮干燥乃至加工增值、 运输包装也提供了经济适用设备。
[251] 从食品运输来看， 水干设备也为管道水力输送这一低成本运输方法应用于粮食 类大宗产品产销地之间的调运创造了实现途径。
[252] 水干方法虽有可能使食品中水溶性物质随水流失， 这种缺陷也不难在生产实践 中尽量避免和用现有技术克服， 例如牛奶、 果汁的水干， 本发明就提供了用透 气不透水材料封装的解决方案。
[253] 水干设备可改善储粮条件， 减少收获后的损失等于增加"无形粮田"， 对解决粮 食安全意义重大。
[254] 需要申明的是， 以上所述是本发明实施例和实施例所运用的技术原理， 若依本 发明的构思对水干方法及设备变换和改变， 其所产生的功能作用只要没有超出 说明书及附图提及或提及的功能范围， 均应属本发明的范围。
序列表自由内容
[255]

Claims

权利要求书
一种食品， 是用生物质可食物料 （处理对象） 釆后处理取得， 釆 后处理的过程被称为水平衡变压干燥过程， 取得的食品被称为水 平衡变压干燥食品 （简称水干食品） ， 其特征在于釆后处理过程 包括以下步骤：
(一）装载： 将散装或包装的生物质可食物料 （处理对象） 与作为 处理介质的水充满水平衡变压干燥过程设备 （简称水干设备） 的 贮藏空间；
(二）密闭： 使水平衡变压干燥过程设备的贮藏空间与大气隔离；
(三）排水： 排水致水平衡变压干燥过程设备的贮藏空间仅剩散装 或包装生物质可食物料和水蒸气并呈负压；
(四）维持： 维持负压若干吋间， 使水平衡变压干燥过程设备的贮 藏空间内生物质可食物料所含水分在负压条件下降至要求含量。
(五）卸载： 解除密闭， 使水平衡变压干燥过程设备的贮藏空间恢 复常压。
(六）出料： 贮藏终了将经水平衡变压干燥处理的散装或包装水干 食品从水平衡变压干燥过程设备的贮藏空间移出。
根据权利要求 1所述食品， 其特征在于： 包装的生物质可食物料在 琴形封口的包装体内。
根据权利要求 1所述水平衡变压干燥， 是一种生物质可食物料釆后 处理的处理方法 （简称水干） ， 其特征在于： 在可与大气隔离的 密闭空间中进行， 空间中的空气用水排出并阻隔， 利用重力收集 液态水将其排出密闭空间外使放置处理对象的贮藏空间形成或维 持真空 （负压） 环境， 包括装载、 密闭、 排水、 维持、 卸载、 出 料步骤。
根据权利要求 3所述水平衡变压干燥方法， 其特征在于： 贮藏空间 所形成或维持的真空 （负压） ， 压力值在 2000P到 9999P之间， 随 贮藏空间温度变化。 根据权利要求 3所述水平衡变压干燥方法， 其特征在于： 排水后密 闭贮藏空间的氧分压仅为大气中氧分压的百分之一以下。
根据权利要求 3所述水平衡变压干燥方法， 包括装载、 密闭、 排水 、 维持、 卸载、 出料步骤， 其特征在于： 待处理对象内部水分在 负压条件下蒸发下降至要求水平后， 卸载吋贮藏空间内充入无氧 化气体使贮藏空间与大气压力相同或相近卸载负压直至出料前。 根据权利要求 3所述水平衡变压干燥方法， 其特征在于： 装载吋用 管道水力输送方式将散装的处理对象和水混合输至水干设备的贮 藏空间。
根据权利要求 3所述水平衡变压干燥方法， 其特征在于： 应用于生 物质可食物料的真空浸渍或真空包装。
根据权利要求 1所述水平衡变压干燥过程设备， 包括用能阻隔流体 物质通过的成壁材料 （1) 围成的空间 （A、 B或 C) ， 及其可密闭 的进出料口 （2) ， 排水口 (4) 其特征在于： 还包括与进出料 口 （2) 或排水口 （4) 相连或相通的固定连接或临吋连接的能实 现充排水使空间 （A) 变压并维持负压的装置。
根据权利要求 9所述水平衡变压干燥过程设备， 空间可分为两个部 分， 一部分为贮藏待处理对象的贮藏空间 （A) ， 一部分为容纳液 态水的空间 （B或 C) ， 其特征在于： 两空间之间设有可阻隔固态 物料移动但不阻隔流体移动的装置 （3) 分隔。
根据权利要求 9所述水平衡变压干燥过程设备， 其特征在于： 成壁 材料 （1) 是具有导热性能的金属。
根据权利要求 9所述水平衡变压干燥过程设备， 其特征在于： 固定 连接或临吋连接的能实现充排水使空间 （A) 变压并维持负压的装 置， 其组成包含： 在排水口内设置的可强制排水的水泵； 或外联于排水口的可强制排水的水泵；
或连接于排水口等于及大于 10.34米高程的充排水输水管； 或与进出料口 （2) 或排水口 （4) 相连或相通的真空泵。 [权利要求 13] 根据权利要求 9所述水平衡变压干燥过程设备， 其特征在于： 密闭 进出料口 （2) 的是在处理对象支撑下的柔性材料 （敞口水干仓）
[权利要求 14] 根据权利要求 10所述水平衡变压干燥过程设备， 其特征在于： 空 间之间所设可阻隔固态物料移动但不阻隔流体移动的装置， 包括 设置于通道上 （a或 b或 c) 的控制流体流向的单向阀或截止阀。
[权利要求 15] 根据权利要求 9或 10所述水平衡变压干燥过程设备， 其特征在于： 数个互相独立贮藏待处理对象的贮藏空间 （A) 以串联或并联或串 联后并联的方式连接。
[权利要求 16] 16.根据权利要求 9或 12所述水平衡变压干燥过程设备， 其特征在 于： 在能实现充排水使空间 （A) 变压并维持负压的装置上设置有 S形弯管。
[权利要求 17] 根据权利要求 9所述水平衡变压干燥过程设备， 其特征在于： 可密 闭的进出料口 （2) 连接有管道水力输送装载装置。
[权利要求 18] 根据权利要求 17所述水平衡变压干燥过程设备， 其特征在于： 能 实现充排水使空间 （A) 变压并维持负压的装置和管道水力输送装 载装置设置有共用的管道。
[权利要求 19] 根据权利要求 9或 17、 18所述水干设备， 其特征在于： 应用于粮食 的管道水力输送。
[权利要求 20] 根据权利要求 1所述用于水平衡变压干燥的包装生物质可食物料的 包装体， 其特征在于： 包装体的至少一条边或一条棱上的封口结 构釆用琴形封口， 琴形封口由压封带上间断分布的封合区与间断 分布的封合区之间所留供包装内流体向包装外流动的单向通道组 成。
[权利要求 21] 根据权利要求 20所述的用于水平衡变压干燥的包装体， 其特征在 于： 单向通道宽度 a不超过包装体塑料膜厚度的 100倍， 琴形封口 压封带宽及单向通道的长度 b不小于 a的 3倍。
[权利要求 22] 根据权利要求 20所述用于水平衡变压干燥的包装体， 其特征在于 ： 多个包装体形成易分割连篇包装。
[权利要求 23] 根据权利要求 22所述的用于水平衡变压干燥的包装体， 其特征在 于： 压封带上有透孔， 透孔可与琴形封口通道相通实现排出流体 的功能。
[权利要求 24] 根据权利要求 22所述的用于水平衡变压干燥的包装体， 其特征在 于： 压封带上分布有透孔组成的易撕分成单袋的孔状分割轨迹线
[权利要求 25] 根据权利要求 20所述的用于水平衡变压干燥的包装体， 其特征在 于： 琴形封口压封带上间断分布的封合区与间断分布的封合区之 间所留单向通道组成条形码。
PCT/IB2010/053034 2009-07-31 2010-07-02 水平衡变压干燥食品和处理方法设备及包装 WO2011013016A1 (zh)

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