CN110313575B - System with food material cleaning device and food material heat treatment device and method for processing food material - Google Patents
System with food material cleaning device and food material heat treatment device and method for processing food material Download PDFInfo
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- CN110313575B CN110313575B CN201910440715.1A CN201910440715A CN110313575B CN 110313575 B CN110313575 B CN 110313575B CN 201910440715 A CN201910440715 A CN 201910440715A CN 110313575 B CN110313575 B CN 110313575B
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B1/00—Cleaning by methods involving the use of tools
- B08B1/10—Cleaning by methods involving the use of tools characterised by the type of cleaning tool
- B08B1/12—Brushes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B13/00—Accessories or details of general applicability for machines or apparatus for cleaning
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B3/00—Cleaning by methods involving the use or presence of liquid or steam
- B08B3/04—Cleaning involving contact with liquid
- B08B3/10—Cleaning involving contact with liquid with additional treatment of the liquid or of the object being cleaned, e.g. by heat, by electricity or by vibration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention provides a food material processing system and a method for processing food materials, wherein the food material processing system comprises: eat material belt cleaning device and eat material heat treatment device, eat material heat treatment device with eat material belt cleaning device and link to each other, eat material belt cleaning device includes: a cleaning component and a light detection component, the food heat treatment device comprises: the heating device comprises a body, wherein a heating area is formed in the body; wherein the heating section comprises: food material bearing surface, heating part and basin. The system provided by the invention has the advantages of ingenious and reasonable structural design and easiness in implementation, has the advantages of low labor intensity, short processing period, batch processing, strong repeatability and the like when being used for processing food materials, can realize the ecology, modernization, standardization, scale and refinement of a production system, and has great application prospects.
Description
Technical Field
The invention relates to the field of food. In particular, the present invention relates to a system provided with a food cleaning device and a food heat treatment device and a method of processing food.
Background
With the pace of social life getting faster and faster, the instant food is more and more favored by consumers, and the purchased instant food can be eaten after being directly treated for a short time. However, at present, instant foods are westernized, such as french fries, hamburgers, fried chicken wings and instant noodles, but the number of Chinese foods is small, so that the experience of users is poor. Moreover, aiming at high-end consumer groups, not only the problems of food nutrition and quality safety are emphasized, but also the treatment time after purchase is strict, and the food can be eaten by being treated as short as possible.
At present, the industrial production of fast food mostly adopts a rough production mode, the production environment is open, and numerous potential safety hazards exist. Moreover, many of the methods adopt manual operation modes, such as cleaning, blending, baking and the like, so that not only can fine production be realized, but also the appearance, the sense (flavor and taste) and the after-purchase treatment time of the instant food are different. In addition, the labor intensity is high, the labor efficiency is low, the food materials frequently contact with operators, secondary pollution is easily caused to the food materials, and the sanitation reliability is poor. Therefore, the industrialization of Chinese food must depend on standardized, refined, mechanized and intelligent production methods, and can be developed greatly.
However, the current food material processing system still remains to be developed.
Disclosure of Invention
The present invention aims to solve at least to some extent at least one of the technical problems of the prior art.
To this end, in one aspect of the invention, the invention proposes a food material processing system. According to an embodiment of the invention, the food processing system comprises: eat material belt cleaning device, eat material belt cleaning device and include: wash the part, wash the part and be formed with the cavity that can hold edible material and water in, the lateral wall of cavity includes: a first region; and a second region, both the first and second regions being formed of a light-transmissive material; a light detection member provided outside the cleaning member, the light detection member including: a light emitter; and a light receiver, wherein light emitted by the light emitter passes through the first and second regions to be incident on the light receiver; a food material heat treatment device connected to the food material washing device, the food material heat treatment device comprising: the heating device comprises a body, wherein a heating area is formed in the body; wherein the heating section comprises: the food material bearing surface is arranged at the bottom of the heating interval; the heating component is used for heating the food material loaded on the food material loading surface; and the water tank surrounds the food material bearing surface and is of a spiral annular structure from inside to outside.
According to the invention, the light detection component is arranged and the two transparent areas on the side wall of the cavity are combined, so that the light emitted by the light emitter passes through the first area, the water after the food materials are cleaned, the second area and the light receiver, and the aim of detecting the water quality after the food materials are cleaned is achieved based on the light signals received by the light receiver, thereby effectively controlling the cleaning effect. Water in the water tank can be heated together in the process of heating the food materials, and water vapor formed by heating can supplement water lost by heating the food materials in time, so that the phenomenon of dehydration and hardness of the food materials is avoided. The water tank is arranged to be of a spiral annular structure, so that the heating area of water in the water tank is increased, evaporation is accelerated, and control is facilitated. Therefore, the food material processing system provided by the embodiment of the invention is ingenious and reasonable in structural design and easy to realize, has the advantages of low labor intensity, short processing period, batch processing, strong repeatability and the like when being used for processing food materials, can realize the ecology, the modernization, the standardization, the scale and the refinement of a production system, and has a great application prospect.
According to an embodiment of the present invention, the food material processing system further has the following additional technical features:
according to the embodiment of the invention, the shortest distance between the water tank and the outer edge of the food material bearing surface is 1 cm.
According to an embodiment of the present invention, the shortest distance between the water tank and the side wall of the heating region is 1 cm.
According to an embodiment of the invention, the width of the water trough is 1.5 cm.
According to the embodiment of the invention, the distance between two adjacent ring parts of the water tank is 0.5 cm.
According to the embodiment of the invention, the bottom of the water tank is provided with 1 water inlet and 5 water outlets, the water inlets are arranged at the inner end of the water tank, and the water outlets are arranged at the outer end of the water tank.
According to the embodiment of the invention, the water inlet is positioned 0.2 cm inward from the inner end of the water tank along the spiral surrounding direction.
According to the embodiment of the invention, the side wall or the top wall of the heating section is provided with a telescopic part, and the telescopic part is connected with a humidity sensor for measuring the humidity of the preset height on the surface of the food material to be heated.
According to the embodiment of the invention, a distance sensor is connected to the telescopic part so as to control the height of the humidity sensor from the surface of the food material to be heated.
According to the embodiment of the invention, the humidity sensor and the distance sensor are arranged at the height level relative to the surface of the food material to be heated.
According to an embodiment of the invention, the surface of the distance sensor facing the food material to be heated is coated with a waterproof layer.
According to an embodiment of the invention, the waterproof layer is composed of at least: 65 parts by weight of acrylic resin, 10 parts by weight of amino resin, 5 parts by weight of nano graphene, 1 part by weight of antioxidant, 15 parts by weight of transparent quartz glass powder, 0.2 part by weight of neutralizing agent, 0.2 part by weight of defoaming agent, 0.2 part by weight of base material wetting and leveling agent and 0.5 part by weight of surface leveling agent; and 0.2 parts by weight of a thickener.
According to an embodiment of the invention, the contact angle of the surface of the distance sensor towards the food material to be heated is 145 °.
According to an embodiment of the invention, a plurality of atomizing nozzles are arranged on the top wall and/or the side wall of the heating zone.
According to the embodiment of the invention, a plurality of atomizing nozzles are arranged on the top wall and/or the side wall of the heating area; the atomizing nozzle is provided with 4 spray holes with the aperture of 5 mm, and the grain diameter of the formed atomized particles is 30 microns.
According to an embodiment of the present invention, the food material washing apparatus further comprises: a moving member adapted to move food material into or out of the cavity; the water outlet component is arranged at the bottom of the cavity; the water inlet component is arranged at the bottom, the side wall or above the cavity; the food carrying device comprises a carrying part, a handle and a handle, wherein the carrying part is used for containing food materials, and the bottom or the side wall of the carrying part is provided with a hollow structure; the first pressure sensing part is arranged on the outer surface of the bottom of the cavity and generates a first electric signal after the pressure is increased so as to control the water injection amount in the cavity; the second pressure sensing component is arranged on the moving component and generates a second electric signal after the pressure is increased, and the second electric signal is used for measuring the weight of the food material to be cleaned; the first pressure sensing part is in a circle with the circle center coinciding with the center of the cavity, the area of the circle is one fourth of the area of the bottom surface of the cavity, and a waterproof layer made of flexible materials and having the thickness of 50 mu m is formed on the surface in contact with the bottom of the cavity; an ozone generating part; one end of the ozone transmission component is connected with the ozone generation component, and the other end of the ozone transmission component is connected with the bottom or the side wall of the cavity; a vibration generating part disposed on a bottom or a sidewall of the cavity and having a waterproof layer formed on an outer surface thereof; the calculating component is respectively connected with the first pressure sensing component and the second pressure sensing component and is suitable for determining the water injection amount of the cavity based on the first electric signal and the second electric signal; and the control component is respectively connected with the calculation component, the light emitter, the light receiver, the first pressure sensing component, the second pressure sensing component, the water inlet component, the water outlet component, the ozone generation component and the vibration generation component.
According to the embodiment of the invention, the height of the position, from the bottom of the cavity, of the position, where the light rays strike the first area and the second area is 20% of the total height of the cavity; the light-transmitting material is glass; a brush is arranged on the inner wall of the cavity; the inner wall of the cavity is provided with a treating agent accommodating part for accommodating at least one of salt, surfactant, antioxidant and bactericide, and the height from the bottom of the cavity is 80% of the total height of the cavity.
According to an embodiment of the invention, the food material processing system further comprises: one end of the first transmission channel is connected with the outlet of the food material cleaning device; one end of the second transmission channel is connected with the food material heat treatment device; the other end of the first transmission channel is in butt joint with the other end of the second transmission channel or one end of the third transmission channel through a rail transfer device; a buffer device; one end of the fourth transmission channel is connected with the buffering device, and the other end of the fourth transmission channel is connected with the food material heat treatment device or communicated with the second transmission channel; the buffer device includes: a buffer channel; the conveying belt is arranged in the buffer channel and is suitable for conveying the cleaned food materials; and the atomizing nozzle is arranged on the inner wall of the buffer channel and is suitable for spraying reagent to the surface of the food material, and the buffer channel is embedded in the negative pressure bin.
In yet another aspect of the invention, the invention proposes a method for processing food material by using the food material processing system. According to an embodiment of the invention, the method comprises: (1) when cleaning is started, the control part starts the water inlet part, so that the water inlet part is closed after the water level in the cavity reaches a preset height; (2) the control part starts the moving part to clamp the object carrying part containing the food materials and moves the object carrying part into the cavity, so that the food materials are immersed in water, and the moving part stops working; when the food materials enter water, the control part starts the ozone generating part to lead ozone into the cavity, and simultaneously starts the vibration generating part; (3) the control part starts the moving part to clamp the carrying part to take out the carrying part from the water; (4) the control component activates the optical transmitter and the optical receiver, so that light rays pass through the first area and the second area on the side wall of the cavity to be incident into the optical receiver, and an optical signal is obtained; (5) based on the optical signal, the following judgment is made: if the optical signal is within the range of the threshold value plus or minus 20 percent of the threshold value, stopping cleaning; if the signal is not within the range of the threshold value +/-20% of the threshold value, the light receiver transmits a signal for opening the water outlet component to the control component so as to discharge all the liquid in the cavity, and the operations of the steps (1) to (5) are repeated until the light signal is within the range of the threshold value +/-20% of the threshold value. Therefore, the method for processing the food materials has the advantages of low labor intensity, short processing period, batch processing, strong repeatability and the like, can realize the ecology, the modernization, the standardization, the scale and the refinement of a production system, and has great application prospect.
According to the embodiment of the invention, the height from the bottom of the cavity to the position irradiated by the light in the first area and the second area is 25% of the total height of the cavity; the ventilation capacity of the ozone is 8L/min; the speed of the food material entering the water is 10 cm/s; the power of the vibration generating part is 20 Hz; in the step (2), the time for immersing the food material in water is 3min, and the water level is 70% of the total height of the cavity; in the step (3), when the object carrying component does not block the light from passing through the first region and the second region, the operation of the step (4) is performed.
According to an embodiment of the invention, the heat treatment comprises: placing food materials to be heated on the food material bearing surface, and adding water into the water tank; starting the heating part so as to carry out heat treatment on the food material to be heated; the telescopic component is made to stretch and retract to drive the humidity sensor and the distance sensor to move, and when the distance sensor detects that the distance from the surface of the food material to be heated reaches a preset height, the humidity sensor detects the humidity of the height; and determining the water spraying amount of spraying water to the surface of the food material to be heated by the nozzle based on the humidity.
According to the embodiment of the invention, the telescopic component is made to stretch and contract to drive the humidity sensor and the distance sensor to move, and when the distance sensor detects that the height from the surface of the food material to be heated reaches 0.5 cm, the humidity sensor detects the humidity at the height.
According to the embodiment of the invention, when the humidity detected by the humidity sensor is 70-98%, the Nth switch is turned on 1 Opening one water outlet and closing the rest water outlets; when the humidity detected by the humidity sensor is 50-69%, starting the Nth switch 2 The water outlets are closed; when the humidity detected by the humidity sensor is less than 50%, the water outlet farthest away from the water inlet along the spiral surrounding direction of the water tank is opened and the rest water outlets are closed through the cover body control part, wherein N is 1 Is 1, N 2 Is 2 or 3.
According to the embodiment of the invention, when the humidity detected by the humidity sensor is 70-98%, 1 nozzle is opened, and the amount of formed atomized particles is 2-5 mL/min; when the humidity detected by the humidity sensor is 50-69%, opening 2 or 3 nozzles to form atomized particles with the total amount of 8-12 mL/min; and when the humidity detected by the humidity sensor is less than 50%, all the nozzles are opened, and the total amount of the formed atomized particles is 14-18 mL/min.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a perspective view of a food material heat treatment apparatus according to an embodiment of the present invention;
fig. 2 shows a top view of a food material heat treatment apparatus according to an embodiment of the present invention;
FIG. 3 shows an enlarged view of a sink structure according to one embodiment of the present invention;
FIG. 4 shows a schematic view of the rotation angle according to an embodiment of the present invention;
FIG. 5 shows a schematic diagram of a contact angle according to an embodiment of the invention;
FIG. 6 is a schematic structural view of a food material washing device according to an embodiment of the invention;
fig. 7 shows a schematic structural diagram of a food material processing system according to an embodiment of the invention;
FIG. 8 is a schematic view of a buffer according to an embodiment of the present invention;
fig. 9 shows a schematic view of a damping device according to a further embodiment of the invention.
Detailed Description
The following describes embodiments of the present invention in detail. The following examples are illustrative only and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are therefore not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the second feature or the first and second features may be indirectly contacting each other through intervening media. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
The particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
The invention provides a food material processing system and a method for processing food material by using the same, which are respectively described in detail below.
Food material processing system
The invention provides a food material processing system. According to an embodiment of the present invention, the food material processing system comprises: food material cleaning device and food material heat treatment device.
According to an embodiment of the present invention, referring to fig. 1, the food material heat treatment apparatus comprises: the body, this internal heating interval 100 that is formed with, wherein, heating interval 100 includes: a food material bearing surface 110, the food material bearing surface 110 being disposed at the bottom of the heating section 100; a heating part 120 for heating the food material loaded on the food material loading surface 110; and a water tank 130, wherein the water tank 130 surrounds the food material carrying surface 110 and has a spiral ring structure from the inside to the outside.
The food material bearing surface is used for containing food materials to be heated, the water grooves are arranged around the food material bearing surface, water in the water grooves is heated together in the process of heating the food materials, the water in the water grooves is heated to form water vapor, the water lost by heating the food materials is supplemented in time, and the phenomenon that the food materials are dehydrated and hardened is avoided. Furthermore, the water tank is arranged to be of a spiral annular structure, so that the heating area of water in the water tank is increased, volatilization is accelerated, and control is facilitated. Therefore, the food material heat treatment device provided by the embodiment of the invention is ingenious and reasonable in structural design, is easy to realize, and has a great application prospect.
For convenience of understanding, the spiral annular structure of the water tank is divided into a plurality of annular parts, the annular part is marked as an annular part along a path which is rotated by a preset angle along the spiral annular structure by taking an inner side end as a starting point, then an end point of the annular part is used as a starting point of a new annular part, and the like, and when the annular part exceeds an outer side end of the water tank after the spiral annular structure is rotated by the preset angle by the starting point (the rotating direction of the whole spiral annular structure is consistent), the annular structure formed between the starting point and the outer side end is used as a last annular part.
The heating member may be disposed on the upper portion or the side portion of the food carrying surface, as long as the food on the food carrying surface can be heated. The heating means is not limited to a strict heating method, and may be an electric heating method, such as microwave or infrared heating, a gas heating method, a wood or coal heating method, or any other heating method as long as it can heat the food material.
According to an embodiment of the invention, referring to fig. 2, the shortest distance D1 between the water trough and the outer edge of the food carrying surface is 1 cm. Therefore, water in the water tank is heated together in the food heating process, and the water in the water tank can contact food materials as soon as possible after being heated to form water vapor, so that the moisture can be supplemented to the food materials. If the distance is too large, more water vapor is lost in the process of diffusing to the surface of the food material, so that the food material cannot supplement water fully and timely, and the dehydration and hardening phenomena are easy to occur.
According to the embodiment of the present invention, the shortest distance D2 between the water trough 130 and the side wall of the heating region 100 is 1 cm. Therefore, the water vapor formed by heating can be fully diffused to the surface of the heated food material. If D2 is too small, the formed moisture is easily diffused to the surface of the side wall, and condensed into water droplets after cooling, and thus cannot be diffused to the surface of the heated food material.
According to an embodiment of the invention, the distance D4 between two adjacent annuli of the sink is 0.5 cm. Therefore, the water in the water tank can be guaranteed to have a large enough heating area, and the formed water vapor can fully and timely supplement the lost part of the food material heating.
It should be noted that the distance between each ring portion in the water tank may be equal or unequal, the present invention is not strictly limited, and may be flexibly selected according to the actual situation, as long as the distance between two adjacent ring portions is 0.2-0.7 cm.
Fig. 3 shows an enlarged view of the trough in the dashed box of fig. 2, the trough having a width D5 of 1.5 cm, according to an embodiment of the present invention. Therefore, the water in the water tank can be guaranteed to have a large enough heating area, and the formed water vapor can fully and timely supplement the lost part of food material heating.
According to the embodiment of the present invention, the bottom of the water tank is provided with 1 water inlet 10 and 5 water outlets 20, the water inlet 10 is disposed at the inner end of the water tank 130, and the water outlets 20 are disposed at the outer end of the water tank 130. Thus, water is injected into the water tank from the water inlet and is discharged from the water outlet. The water inlet and the delivery port of so design not only can realize circulating water supply for the basin supply water source moreover, avoid the stagnant water to persist in the basin for a long time, cause the pollution (if go mouldy), lead to contaminated water source to form steam and attach to heating and eat the material surface, cause food safety hidden danger. Specifically, L0 in fig. 4 is a ring tangent line at a previous water outlet position, and a ring position where the tangent line rotates clockwise by α degrees (e.g., 270 to 360 °) is set as a subsequent water outlet position.
It should be noted that, as described above, the spiral annular structure of the water tank is divided into a plurality of annular portions, each annular portion may be provided with a water outlet, all the water outlets on the water tank are sequentially denoted as a1 st water outlet, a2 nd water outlet, …, and an nth water outlet from inside to outside along the spiral annular structure, and N is an integer from 1 to N.
According to an embodiment of the present invention, the water inlet 10 is located inward 0.2 cm from the inner end of the water tank 130 in the spiral winding direction. Thereby, the whole water tank with the spiral ring structure is supplied with the water source.
According to an embodiment of the present invention, referring to fig. 1, a retractable part 140 is disposed on a side wall or a top wall of the heating chamber 100, and a humidity sensor 150 is connected to the retractable part 140 for measuring humidity at a predetermined height on the surface of the food material to be heated. The existing food material heat treatment device with the humidifying function is used for detecting the humidity of a heating interval close to a side wall, a top wall or a half space, and the inventor finds that the humidity cannot accurately reflect the water loss condition of food materials to be heated. Furthermore, the inventor finds that the moisture loss condition of the food material to be heated can be accurately evaluated by measuring the humidity at a specific height position on the surface of the food material to be heated, and the moisture content transmitted to the surface of the food material to be heated by the water vapor generated by the water source in the water tank through heating and evaporation can also be accurately measured. From this to through the flow of regulation and control basin normal water, guarantee that its steam that is heated the evaporation and forms is enough to supply the moisture that eats material heating loss, avoid eating the material and appear dehydration dry and hard phenomenon.
According to an embodiment of the present invention, a distance sensor 160 is connected to the telescopic member 140 so as to control the height of the humidity sensor 150 from the surface of the food material to be heated. Through the stretching and the contraction of the telescopic part, the distance between the distance sensor and the surface of the food material to be heated and the distance between the humidity sensor and the surface of the food material to be heated are changed, and when the telescopic part stretches to the preset height position reached by the distance sensor, the humidity sensor can measure the humidity at the position corresponding to the height position.
According to the embodiment of the invention, the humidity sensor and the distance sensor are arranged at the height level relative to the surface of the food material to be heated. Therefore, the distance L detected by the distance sensor is the distance H from the humidity sensor to the surface of the food material, that is, the humidity detected by the humidity sensor is the air humidity at the height H of the surface of the food material.
According to an embodiment of the present invention, the surface of the distance sensor 160 facing the food material to be heated is coated with a waterproof layer. The distance sensor is used for measuring the distance between the distance sensor and the surface of the food material, for example, the height of 0.5 cm, so the distance sensor is usually very close to the surface of the food material, water vapor evaporated from the surface of the food material in the process of heating the food material can be diffused to the distance sensor, particularly, a sensing device for sensing the distance is usually required to face an object to be detected, the water vapor is more easily attached to the object to be detected, the distance detection is inaccurate, and the instrument is easily damaged. Therefore, the surface of the distance sensor facing the food material needs to be subjected to waterproof treatment to form a waterproof layer, so that the purpose of protecting the sensor is achieved, and meanwhile, the accuracy of the detection result is also ensured.
According to an embodiment of the invention, the waterproof layer is composed of at least the following substances: 65 parts by weight of acrylic resin, 10 parts by weight of amino resin, 5 parts by weight of nano graphene, 1 part by weight of antioxidant, 15 parts by weight of transparent quartz glass powder, 0.2 part by weight of neutralizing agent, 0.2 part by weight of defoaming agent, 0.2 part by weight of base material wetting and leveling agent and 0.5 part by weight of surface leveling agent; and 0.2 parts by weight of a thickener. The inventor finds that compounding the acrylic resin with the amino resin can further improve the characteristics of the waterproof layer. Specifically, the acrylic resin provides hydroxyl groups for crosslinking amino resin for a film forming system, so that the molecular weight and the crosslinking density are improved, and the boiling water resistance, the high temperature resistance and the solvent resistance are effectively improved. Meanwhile, the waterproof layer is compounded with other components in a special proportion, so that the formed waterproof layer has the advantages of strong waterproofness, high temperature resistance, solvent resistance, adhesive force, strong scratch resistance, high hardness and fullness, good glossiness, low odor, low VOC content and the like.
According to an embodiment of the invention, referring to fig. 5, the surface contact angle β on the distance sensor towards the food material to be heated is 145 °. Therefore, the surface of the distance sensor facing to the food material to be heated is hydrophobic, namely, liquid (such as water vapor) is not easy to wet the surface of the distance sensor and easily moves on the surface, so that the aim of better blocking and water proofing is fulfilled.
According to the embodiment of the present invention, a plurality of atomizing nozzles 170 having 4 orifices with a diameter of 5 mm are disposed on the top wall and/or the side wall of the heating zone, and the particle size of the atomized particles is 30 μm. Therefore, water can be sprayed to the surface of the food material in the heating process of the food material, so that the water loss of the food material caused by heating is supplemented, and the phenomenon of dehydration and hardness is avoided.
According to an embodiment of the present invention, referring to fig. 6, the food material washing apparatus includes: a cleaning component 100 and a light detection component 200.
According to an embodiment of the present invention, a cavity for receiving food and water is formed in the washing part 100, and a sidewall of the cavity includes: a first region 110 and a second region 120, both of which are formed of a light-transmissive material. Therefore, the light emitted by the light detection component can be emitted to the water after the food materials are washed and enter the light receiver, so that the purpose of detecting the water quality is realized, and whether the qualified washing standard is met or not is determined. If the water quality is cloudy and the impurities are more, the food materials are cleaned for the second time until the water quality reaches the qualified cleaning standard, and the cleaning is stopped.
According to the embodiment of the invention, the light-transmitting material is glass, so that the light-transmitting material can be well prevented from generating chemical reaction with water to influence the light detection result, and the light-transmitting material is good in waterproofness, easy to clean, low in cost and suitable for industrial application.
In addition, the term "cleaning qualification standard" used in the present invention should be understood in a broad sense, and means a reference index determined according to actual conditions, and whether or not a cleaning process is completed is determined by the reference index, and for example, the residual amount of silt, the residual amount of pesticides, the residual amount of microorganisms, and the like can be used as the reference index.
According to an embodiment of the present invention, the light detection section 200 is provided outside the cleaning member 100, and includes: a light emitter 210; and a light receiver 220, wherein light emitted by the light emitter is incident into the light receiver through two regions. Therefore, whether the water quality after the food materials are washed reaches the qualified washing standard or not can be determined by the strength of the optical signal received by the optical receiver. If the water quality is turbid and the impurities are more, the food materials are cleaned for the second time until the water quality reaches the qualified cleaning standard, and then the cleaning process is finished.
It should be noted that the light source in the light emitter is not strictly limited in the present invention, and may be a tungsten lamp or a deuterium lamp.
According to the embodiment of the invention, the height of the position from the bottom of the cavity, where the light rays strike the first area and the second area, is 20% of the total height of the cavity. Generally, the main substances in water after cleaning raw material food materials are silt which is mostly easy to deposit in the middle and the bottom, and whether the water quality of the middle and the lower parts meets the qualified cleaning standard can be accurately determined by detecting the water quality of the middle and the lower parts.
It should be noted that "the height from the bottom of the cavity of the position where the light beam hits the first area and the second area" described in the present invention refers to the height from the bottom of the cavity of the highest point of the aperture formed by the light beam hitting the first area (the second area).
According to an embodiment of the present invention, the food material washing apparatus further comprises: the moving part 300, the water outlet part 400, the water inlet part 500 and the loading part 600.
According to an embodiment of the invention, the moving member 300 is adapted to move food material into or out of the cavity. Therefore, the cleaning purpose is achieved.
According to an embodiment of the invention, the water outlet member 400 is arranged at the bottom of the cavity. Therefore, water after the food materials are cleaned is drained, and the next cleaning effect can be influenced.
According to an embodiment of the present invention, the water inlet part 500 is disposed at the bottom, the sidewall, or above the cavity. Thereby, water is injected into the cavity to a predetermined height.
According to the embodiment of the present invention, the carrying part 600 is used for holding food materials, and the bottom or the side wall of the carrying part has a hollow structure. The food material is placed in the object carrying component, the moving component can be moved conveniently, the food material is prevented from dropping, especially, the leaf vegetables are moved easily and scattered in the water cleaning process if the moving component is directly adopted, the collecting process is additionally increased, and the production efficiency is reduced.
According to an embodiment of the invention, the food material washing device further comprises: a first pressure sensitive member 130 and a second pressure sensitive member 310.
According to an embodiment of the present invention, the first pressure sensing part 130 is disposed on the outer surface of the bottom of the cavity, and the first pressure sensing part generates a first electric signal for controlling the amount of water injected into the cavity after the pressure is increased. According to another embodiment of the present invention, the second pressure sensing member 310 is disposed on the moving member 300, and the second pressure sensing member 310 generates a second electric signal for measuring the weight of the food material to be washed after the pressure is increased. Therefore, the standardization and the refinement of the production system are realized, and the repeatability is strong.
According to an embodiment of the present invention, a waterproof layer is formed on a surface of the first pressure-sensitive member 130 contacting the bottom of the cavity. Therefore, splashing water is prevented from dropping on the first pressure-sensitive component in the food material cleaning process. Of course, the waterproof layer may be formed on the other surface of the first pressure-sensitive member, or the first pressure-sensitive member may be entirely encapsulated in the waterproof material to form a sealed waterproof layer.
According to the embodiment of the invention, the first pressure-sensing part is a circle with the center coinciding with the center of the cavity, the area of the circle is one fourth of the area of the bottom surface of the cavity, and a waterproof layer made of flexible material and having a thickness of 50 μm is formed on the surface contacting with the bottom of the cavity. Therefore, the effects of accurately detecting and prolonging the service life of the instrument can be realized.
According to an embodiment of the present invention, the food material washing apparatus further comprises: ozone generating part 710 and ozone transmission part 720, one end of ozone transmission part 720 is connected with ozone generating part 710, and the other end is connected with the bottom or the side wall of the cavity. Therefore, the ozone is conveniently introduced into the food material cleaning device, so that the food material cleaning device can be cleaned better on the one hand, and can also play a role in disinfection, such as ozone introduction, on the other hand.
According to an embodiment of the present invention, the food material washing apparatus further comprises: the vibration generating member 800 is disposed on a bottom or a sidewall of the cavity, and a waterproof layer is formed on at least a part of an outer surface of the vibration generating member 800. Therefore, through oscillation, dirt on the food materials, such as silt, pesticides, microorganisms and the like, can fully enter water, and the cleaning efficiency is improved.
According to the embodiment of the invention, the inner wall of the cavity is provided with the brush. Thereby, the cleaning efficiency is improved.
According to an embodiment of the present invention, a treating agent containing member containing at least one of common salt, a surfactant, an antioxidant and a bactericide is provided on an inner wall of the cavity, and a height from a bottom of the cavity is 80% of a total height of the cavity. Therefore, the treatment effect of the food materials can be improved as a whole.
According to an embodiment of the present invention, referring to fig. 7, the food material processing system further comprises:
a first transmission channel A100, wherein one end of the first transmission channel A100 is connected with an outlet of the food material cleaning device 2000;
a second transfer passage a200, one end of the second transfer passage a200 being connected to the food material heat treatment apparatus 3000;
the other end of the first transmission channel A100 is in butt joint with the other end of the second transmission channel A200 or one end of the third transmission channel A300 through a transfer device;
a buffer device 4000;
and a fourth transfer passage a400, one end of the fourth transfer passage a400 being connected to the buffering device 4000, and the other end thereof being connected to the food material heat-treating device 3000 or to the second transfer passage a 200.
When the food material heat treatment device breaks down, the washed food material obtained by the food material washing device can be firstly conveyed to the buffer device through the third transmission channel, and when the food material heat treatment device recovers to normal work, the food material in the buffer device is conveyed to the food material heat treatment device through the fourth channel, so that the accumulation of articles can be effectively avoided, and the normal operation of the whole production line is ensured. Furthermore, the rail can be quickly and effectively switched by the arrangement of the rail switching device.
According to an embodiment of the present invention, referring to fig. 8, the buffering device includes: a buffer passage 4100, a conveyor 4110, and an atomizing nozzle 4120. Specifically, the conveyor 4110 is disposed in the buffer passage 4100 and adapted to convey the cleaned food material; the atomizing nozzle 4120 is disposed on the inner wall of the buffer passage 4100 and adapted to spray the agent toward the surface of the food material. In order to avoid the phenomena of color change, water loss, oxidation and the like of food materials in the buffer device, the reagent is sprayed on the surface of the food materials, so that the fresh-keeping effect is achieved, and the food material buffer device is particularly suitable for root vegetables such as potatoes, Chinese yams and the like.
The type of the sprayed reagent is not strictly limited, and the food material fresh-keeping effect can be achieved. In particular, water, antioxidants, preservatives and/or deodorants may be mentioned.
According to the embodiment of the invention, the atomizing nozzles are a group of nozzles which are arranged on two sides of the inner wall of the buffer channel along the advancing direction of the conveyor belt. Therefore, the reagent can be fully and uniformly sprayed on the surface of the food material, and a good fresh-keeping effect is achieved. Preferably, the nozzle is an atomising nozzle.
According to an embodiment of the present invention, referring to fig. 9, the food material processing system further comprises: the negative pressure chamber 4200 and the buffer passage 4100 are embedded in the negative pressure chamber 4200. The setting in negative pressure storehouse can further prevent to eat the material dehydration, by the oxidation to reach better fresh-keeping effect.
Method for processing food material
In yet another aspect of the invention, the invention proposes a method for processing food material by using the food material processing system. According to an embodiment of the invention, the method comprises: cleaning food materials by using a food material cleaning device; and carrying out heat treatment on the cleaned food material by using a food material heat treatment device. Therefore, the method for processing the food materials has the advantages of low labor intensity, short processing period, batch processing, strong repeatability and the like, can realize the ecology, the modernization, the standardization, the scale and the refinement of a production system, and has great application prospect.
According to an embodiment of the present invention, the cleaning process includes: (1) when cleaning is started, the control part starts the water inlet part, so that the water inlet part is closed after the water level in the cavity reaches a preset height; (2) the control part starts the moving part to clamp the carrying part containing the food materials and moves the carrying part into the cavity, so that the food materials are immersed in water, and the moving part stops working; when the food materials enter water, the control part starts the ozone generating part to lead ozone into the cavity, and simultaneously starts the vibration generating part; (3) the control part starts the moving part to clamp the carrying part to take out from the water; (4) the control component activates the optical transmitter and the optical receiver, so that light rays pass through the first area and the second area on the side wall of the cavity to be incident into the optical receiver, and an optical signal is obtained; (5) based on the optical signal, making a determination as follows: if the optical signal is within the range of the threshold value plus or minus 20 percent of the threshold value, stopping cleaning; if the signal is not within the range of the threshold value +/-20% of the threshold value, the optical receiver transmits a signal for opening the water outlet component to the control component, so that all the liquid in the cavity is discharged, and the operations of the steps (1) to (5) are repeated until the optical signal is within the range of the threshold value +/-20% of the threshold value. Therefore, the method for cleaning the food materials has the advantages of low labor intensity, short processing period, batch processing, strong repeatability and the like, can realize the ecology, the modernization, the standardization, the scale and the refinement of a production system, and has great application prospect.
According to an embodiment of the invention, the velocity of the food material entering the water is 10 cm/s. Therefore, the quick cleaning can be realized, the cleaning efficiency is improved, and the phenomenon that water splashes out of the cavity due to the fact that the speed is too high can be avoided.
According to the embodiment of the present invention, the aeration amount of ozone is 8L/min. Therefore, on one hand, the cleaning agent can be cleaned better, and on the other hand, the cleaning agent can also play a role in disinfection.
According to an embodiment of the invention, the power of the vibration generating means is 20 Hz. Therefore, through oscillation, dirt on the food materials, such as silt, pesticides, microorganisms and the like, can fully enter water, and the cleaning efficiency is improved.
According to the embodiment of the invention, the time for immersing the food material in the water is 3 min. Therefore, a better cleaning effect can be achieved.
According to the embodiment of the invention, when the food material is immersed in water, the height of the water level is 70% of the total height of the cavity. Therefore, the purpose of full cleaning can be achieved, and water can be prevented from overflowing the cavity.
According to the embodiment of the present invention, in the step (3), when the carrying component does not block the light from passing through the first region and the second region, the operation of the step (4) is performed. At this time, most of silt, pesticides and the like in the water after the food materials are washed are suspended in the water to form a relatively uniform solution, and the water quality result determined based on the obtained optical signals is more accurate. Otherwise, if the food material is moved out of the water for a long time and then is optically detected, silt, pesticide and the like are precipitated at the bottom, and the middle upper part is clear, so that the detection result is inaccurate.
According to an embodiment of the present invention, the light irradiation positions in the first area 110 and the second area 120 have a height from the bottom of the cavity of 25% of the total height of the cavity. Therefore, the light can penetrate through the water after the food materials are washed, so that the water quality is measured, and whether the washing process is finished or not is determined.
It should be noted that the "threshold" described in the present invention is a specific index value of the "cleaning qualification standard" described above.
According to an embodiment of the invention, the heat treatment comprises: placing food materials to be heated on the food material bearing surface, and adding water into the water tank; starting the heating part so as to carry out heat treatment on the food material to be heated; the telescopic component is made to stretch and retract to drive the humidity sensor and the distance sensor to move, and when the distance sensor detects that the distance from the surface of the food material to be heated reaches a preset height, the humidity sensor detects the humidity of the height; and determining the water spraying amount of spraying water to the surface of the food material to be heated by the nozzle based on the humidity. . Through to the water injection in the basin, heat the water in eating the material in-process at the heating and heat the water in the basin together for water in the basin is heated and is formed steam, and the timely supplementary moisture that heats and eat the material loss of material avoids eating the material and appears the dry and hard phenomenon of dehydration.
According to the embodiment of the invention, the telescopic part is extended to drive the distance sensor and the humidity sensor to move downwards, when the distance sensor detects that the height from the surface of the food material to be heated is 0.5 cm, the extension of the telescopic part is stopped, and the humidity sensor is in an operating state to detect the humidity of the surface of the food material to be heated. The moisture loss condition in the food materials can be accurately evaluated by measuring the humidity of the position with the height of 0.5 cm on the surface of the food materials to be heated, so that the water quantity in the water tank can be effectively controlled, the water in the water tank is heated and evaporated to form water vapor which is diffused to the surface of the food materials, the lost moisture is supplemented, and the phenomenon of dehydration and hardness is avoided.
According to the embodiment of the invention, when the humidity detected by the humidity sensor is 70-98%, the Nth switch is turned on 1 Opening one water outlet and closing the rest water outlets; when the humidity detected by the humidity sensor is 50-69%, the Nth switch is turned on 2 The water outlets are closed; when the humidity detected by the humidity sensor is less than 50%, the water outlet which is farthest from the water inlet along the spiral surrounding direction of the water tank is controlled by the cover body control partOpening and closing the rest water outlets, wherein N 1 Is 1, N 2 Is 2 or 3. Therefore, the position of the opened water outlet can be determined according to the surface humidity of the food material to be heated, so that sufficient water is effectively guaranteed to be heated and evaporated to form water vapor, the water lost by heating the food material is supplemented, and the phenomenon of dehydration and hardness is avoided.
As mentioned before, the spiral ring structure of basin divide into a plurality of ring portions, and every ring portion all can be provided with the delivery port, and all delivery ports on the basin are marked as the 1 st delivery port, the 2 nd delivery port, …, the nth delivery port from inside to outside along spiral ring structure in proper order, and N is the integer of 1~ N.
According to the embodiment of the invention, when the humidity detected by the humidity sensor is 70-98%, 1 nozzle is opened, and the amount of formed atomized particles is 2-5 mL/min;
when the humidity detected by the humidity sensor is 50-69%, opening 2 or 3 nozzles to form atomized particles with the total amount of 8-12 mL/min;
and when the humidity detected by the humidity sensor is less than 50%, all the nozzles are opened, and the total amount of the formed atomized particles is 14-18 mL/min. Therefore, the water lost by heating the food materials is supplemented, and the phenomenon of dehydration and dry and hard is avoided.
It will be appreciated by those skilled in the art that the features and advantages described above for the food material processing system apply equally to this method and will not be described in detail here.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
In this example, potatoes were processed as follows:
firstly, potatoes to be cleaned are put into a raw material bin and then are conveyed into a food material cleaning device for cleaning.
The first area and the second area are through holes formed by glass and having an aperture of 3 cm, the heights of the through holes are consistent, light irradiates the first area and the second area, and the height of the highest point of the formed diaphragm from the bottom of the cavity is 25% of the total height of the cavity. The method comprises the following specific steps:
(1) the water inlet component is controlled so as to inject water into the cavity.
(2) Controlling the moving part to move the potatoes into water at a speed of 10cm/s, starting to enter the water, starting the ozone generating part to introduce ozone into the cavity at a speed of 8L/min, and simultaneously starting the ultrasonic oscillator at a power of 20 Hz. And when the potatoes are completely immersed in the water, keeping the immersion state for 3 min. At this time, the water level height is 70% of the total height of the cavity.
(3) The moving part is controlled so that the potatoes are taken out of the water.
(4) The light emitter tungsten lamp emits light, the light passes through the first area and the second area on the side wall of the cavity and is emitted into the light receiver to obtain a light signal, and therefore the water quality turbidity can be judged based on the intensity of scattered light forming a 90-degree direction with the incident light.
(5) The turbidity of the injected water is used as a threshold value when the water is not cleaned, and the following judgment is carried out based on the optical signal:
if the optical signal is within the range of +/-20% of the threshold value, stopping cleaning;
and (3) if the optical signal is not within the range of the threshold value +/-20%, starting the water outlet component, completely discharging the liquid in the cavity, and repeating the operations of the steps (1) to (5) until the optical signal is within the range of the threshold value +/-20%.
Secondly, the potatoes after being cleaned are transmitted into the first transmission channel, when the food material heat treatment device works normally, the food material heat treatment device sends a signal to the control device to instruct the control device to adjust the transfer device to be in butt joint with the second transmission channel, and then the potatoes after being cleaned enter the food material heat treatment device through the third transmission channel;
when the food material heat treatment device works abnormally, the food material heat treatment device sends a signal to the control device, the control device is instructed to adjust the transfer device to be in butt joint with the third transmission channel, the potatoes after cleaning treatment enter the buffer device through the third transmission channel, and when the food material heat treatment device works normally again, the food material heat treatment device sends a signal to the control device, and the potatoes are instructed to be transmitted to the second transmission channel or the food material heat treatment device through the fourth transmission channel by the buffer device.
Wherein, in the buffer device, the potato on the conveyor belt is sprayed with the antistaling agent and the antioxidant by the nozzle, and simultaneously, the negative pressure bin is set to be in a vacuum state so as to achieve the fresh-keeping effect.
Thirdly, heating the potatoes, and specifically comprising the following steps:
1. the potatoes are put on a glass disc (food material bearing surface), water is injected into a water tank through a water inlet pipeline, the heating time is selected to be 5 minutes through a controller, and a heating button is started.
2. In the heating process, the telescopic rod drives the humidity sensor and the distance sensor to be close to the surface of the rice, when the distance is 0.5 cm, the telescopic rod stops extending, the humidity at the position is measured,
when the humidity detected by the humidity sensor is 70-98%, the 1 st water outlet is opened, and the rest water outlets are closed. At the same time, 1 nozzle was opened and the amount of atomized particles formed was 2 mL/min.
When the humidity detected by the humidity sensor is 50-69%, the 2 nd water outlet is opened, and the rest water outlets are closed. Meanwhile, 2 nozzles were opened and the amount of atomized particles formed was 8 mL/min.
When the humidity detected by the humidity sensor is less than 50%, the water outlet which is farthest from the water inlet along the spiral surrounding direction of the water tank is opened through the cover body control part, and the rest water outlets are closed. At the same time, all nozzles were opened and the total amount of atomized particles formed was 14 mL/min.
Wherein, the shortest distance of basin and glass disc outward flange is 1 centimetre, and the shortest distance of basin and the interval lateral wall of heating is 1 centimetre, and the basin width is 1.5 centimetres, and the distance of two adjacent ring portions in basin is 0.5 centimetres, and the route that 360 degrees passes through of clockwise rotation along spiral ring structure from the water inlet is taken as 1 ring portion, and this basin total is 5 ring portions, 5 delivery ports, 1 water inlet. The contact angle of the surface of the distance sensor facing the food material to be heated is 145 degrees, the atomizing nozzle is provided with 4 spray holes with the aperture of 5 millimeters, and the particle size of the formed atomized particles is 30 micrometers.
The waterproof layer is obtained by:
1. the formula is as follows:
65 parts by weight of an aqueous acrylic resin (acrylic resin 1450 from Jiangsu RiYe), 10 parts by weight of a fully methylated amino resin (from Cyanite), 5 parts by weight of nanographene, 1 part by weight of a phosphite, 15 parts by weight of a transparent quartz glass powder, 0.2 part by weight of dimethylethanolamine, 0.2 part by weight of an antifoaming agent (Tego-902 w from Tego), 15 parts by weight of deionized water, 0.2 part by weight of a substrate wetting leveling agent (an internal hydrophilic hyperbranched surfactant, available from Shanghai Yu chemical engineering Co., Ltd.), 0.5 part by weight of a surface leveling agent (an organosilicon gemini surfactant, available from Nanjing Hanbao Industrial materials Co., Ltd.), and 0.2 part by weight of a thickener (OMG 0620 from OMG Co., Ltd.).
2. The method comprises the following steps:
(1) firstly, mixing acrylic resin, amino resin and dimethylethanolamine, then adding materials except water and thickening agents, and stirring at the speed of 400-500 r/min until the materials are uniformly mixed.
(2) And (2) adding deionized water into the mixture obtained in the step (1), continuously stirring at the speed of 500-600 r/min, and then using a thickening agent to obtain the coating.
(3) And (4) spraying.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it will be understood that the above embodiments are exemplary and not to be construed as limiting the present invention, and that changes, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (12)
1. A food material processing system, comprising:
eat material belt cleaning device, eat material belt cleaning device and include:
the cleaning component is provided with a cavity capable of containing food materials and water, and the side wall of the cavity comprises:
a first region; and
a second region, both the first and second regions being formed of a light-transmissive material;
a light detection member provided outside the cleaning member, the light detection member including:
a light emitter; and
a light receiver for receiving the light emitted from the light source,
wherein light emitted by the light emitter passes through the first and second regions to be incident on the light receiver;
a food material heat treatment device connected to the food material washing device, the food material heat treatment device comprising:
the heating device comprises a body, wherein a heating area is formed in the body;
wherein the heating section comprises:
the food material bearing surface is arranged at the bottom of the heating section;
the heating part is arranged on the inner side wall of the heating section; and
the water tank surrounds the food material bearing surface and is of a spiral annular structure from inside to outside;
the shortest distance between the water tank and the outer edge of the food material bearing surface is 1 cm;
the shortest distance between the water tank and the side wall of the heating area is 1 cm;
the width of the water tank is 1.5 cm;
the distance between two adjacent ring parts of the water tank is 0.5 cm;
the bottom of the water tank is provided with 1 water inlet and 5 water outlets, the water inlets are arranged at the inner end of the water tank, and the water outlets are arranged at the outer end of the water tank;
along the spiral surrounding direction, the water inlet is positioned at a position which is 0.2 cm inward from the inner end of the water tank;
and each water outlet is provided with a cover body and a cover body control part for controlling the opening and closing of the cover body.
2. The food material processing system of claim 1, wherein the heating section is provided with a telescopic member on a side wall or a top wall, and the telescopic member is connected with a humidity sensor for measuring the humidity of a predetermined height on the surface of the food material to be heated;
the telescopic component is connected with a distance sensor and is used for controlling the height of the humidity sensor from the surface of the food material to be heated;
the humidity sensor and the distance sensor are horizontal relative to the surface of the food material to be heated;
the surface of the distance sensor facing the food material to be heated is coated with a waterproof layer;
the waterproof layer at least comprises the following substances:
65 parts by weight of acrylic resin, 10 parts by weight of amino resin, 5 parts by weight of nano graphene, 1 part by weight of antioxidant, 15 parts by weight of transparent quartz glass powder, 0.2 part by weight of neutralizing agent, 0.2 part by weight of defoaming agent, 0.2 part by weight of base material wetting and leveling agent and 0.5 part by weight of surface leveling agent; and 0.2 parts by weight of a thickener;
the contact angle of the surface of the distance sensor, which faces the food material to be heated, is 145 degrees;
a plurality of atomizing nozzles are arranged on the top wall and/or the side wall of the heating area; the atomizing nozzle is provided with 4 spray holes with the aperture of 5 mm, and the particle size of the formed atomized particles is 30 microns.
3. The food material processing system of claim 1, wherein the food material washing device further comprises:
a moving member adapted to move food material into or out of the cavity;
the water outlet component is arranged at the bottom of the cavity;
the water inlet component is arranged at the bottom, the side wall or above the cavity;
the food carrying device comprises a carrying part, a handle and a handle, wherein the carrying part is used for containing food materials, and the bottom or the side wall of the carrying part is provided with a hollow structure;
the first pressure sensing component is arranged on the outer surface of the bottom of the cavity, and generates a first electric signal after the pressure is increased, so as to control the water injection amount in the cavity;
the second pressure sensing component is arranged on the moving component and generates a second electric signal after the pressure is increased, and the second electric signal is used for measuring the weight of the food material to be cleaned;
the first pressure sensing part is in a circle with the circle center coinciding with the center of the cavity, the area of the circle is one fourth of the area of the bottom surface of the cavity, and a waterproof layer made of flexible materials and having the thickness of 50 mu m is formed on the surface in contact with the bottom of the cavity;
an ozone generating part;
one end of the ozone transmission component is connected with the ozone generation component, and the other end of the ozone transmission component is connected with the bottom or the side wall of the cavity;
a vibration generating part disposed on a bottom or a sidewall of the cavity and having a waterproof layer formed on an outer surface thereof;
the calculating component is respectively connected with the first pressure sensing component and the second pressure sensing component and is suitable for determining the water injection amount of the cavity based on the first electric signal and the second electric signal;
and the control component is respectively connected with the calculation component, the light emitter, the light receiver, the first pressure sensing component, the second pressure sensing component, the water inlet component, the water outlet component, the ozone generation component and the vibration generation component.
4. The food material processing system of claim 1, wherein the light is directed to the first and second areas at a height from the bottom of the cavity of 20% of the total height of the cavity;
the light-transmitting material is glass;
a brush is arranged on the inner wall of the cavity;
the inner wall of the cavity is provided with a treating agent accommodating part for accommodating at least one of salt, surfactant, antioxidant and bactericide, and the height from the bottom of the cavity is 80% of the total height of the cavity.
5. The food material processing system of claim 1, further comprising:
one end of the first transmission channel is connected with an outlet of the food material cleaning device;
one end of the second transmission channel is connected with the food material heat treatment device;
the other end of the first transmission channel is in butt joint with the other end of the second transmission channel or one end of the third transmission channel through a rail transfer device;
a buffer device; and
one end of the fourth transmission channel is connected with the buffer device, and the other end of the fourth transmission channel is connected with the food material heat treatment device or communicated with the second transmission channel;
the buffer device includes:
a buffer channel;
the conveying belt is arranged in the buffer channel and is suitable for conveying the cleaned food materials; and
the atomizing nozzle is arranged on the inner wall of the buffer channel and is suitable for spraying reagents to the surface of the food material;
the buffer channel is embedded in the negative pressure bin.
6. A method for processing food material by using the food material processing system as claimed in any one of claims 1 to 5,
cleaning food materials by using the food material cleaning device; and
and carrying out heat treatment on the cleaned food material by using the food material heat treatment device.
7. The method of claim 6, wherein the cleaning process comprises:
(1) when cleaning is started, the control part starts the water inlet part, so that the water inlet part is closed after the water level in the cavity reaches a preset height;
(2) the control part starts the moving part to clamp the carrying part containing the food materials and moves the carrying part into the cavity, so that the food materials are immersed in water, and the moving part stops working;
when the food materials enter water, the control part starts the ozone generating part to lead the ozone to the cavity, and simultaneously starts the vibration generating part;
(3) the control part starts the moving part to clamp the carrying part to take out from the water;
(4) the control component activates the optical transmitter and the optical receiver, so that light rays penetrate through the first area and the second area on the side wall of the cavity and enter the optical receiver, and an optical signal is obtained;
(5) based on the optical signal, the following judgment is made:
if the optical signal is within the range of the threshold value plus or minus 20 percent of the threshold value, stopping cleaning;
if the signal is not within the range of the threshold value +/-20% of the threshold value, the optical receiver transmits a signal for starting the water outlet component to the control component, so that all the liquid in the cavity is discharged, and the operations in the steps (1) to (5) are repeated until the optical signal is within the range of the threshold value +/-20% of the threshold value.
8. The method of claim 7, wherein the light is projected at a position in the first and second regions that is 25% of the total height of the cavity from the bottom of the cavity;
the ventilation capacity of the ozone is 8L/min;
the speed of the food material entering the water is 10 cm/s;
the power of the vibration generating part is 20 Hz;
in the step (2), the time for immersing the food material in water is 3min, and the water level is 70% of the total height of the cavity;
in the step (3), when the carrying part does not block the light from passing through the first area and the second area, the operation of the step (4) is carried out.
9. The method of claim 6, wherein the heat treating comprises:
placing food materials to be heated on the food material bearing surface, and adding water into the water tank;
starting the heating part so as to carry out heat treatment on the food material to be heated;
the telescopic component is made to stretch and retract to drive the humidity sensor and the distance sensor to move, and when the distance sensor detects that the distance from the surface of the food material to be heated reaches a preset height, the humidity sensor detects the humidity at the height; and
determining the water spraying amount of spraying water to the surface of the food material to be heated by the nozzle based on the humidity.
10. The method according to claim 9, wherein the telescopic member is extended and contracted to move the humidity sensor and the distance sensor, and when the distance sensor detects that the height of the distance sensor reaches 0.5 cm from the surface of the food material to be heated, the humidity sensor detects the humidity at the height.
11. The method as claimed in claim 10, wherein the Nth switch is turned on when the humidity detected by the humidity sensor is 70-98% 1 Opening one water outlet and closing the rest water outlets;
when the humidity detected by the humidity sensor is 50-69%, starting the Nth switch 2 The water outlets are closed;
when the humidity detected by the humidity sensor is less than 50%, the water outlet which is farthest away from the water inlet along the spiral surrounding direction of the water tank is opened through the cover body control part, the rest water outlets are closed,
wherein N is 1 Is 1, N 2 Is 2 or 3.
12. The method according to claim 10, wherein when the humidity detected by the humidity sensor is 70-98%, 1 nozzle is opened, and the amount of the atomized particles formed is 2-5 mL/min;
when the humidity detected by the humidity sensor is 50-69%, opening 2 or 3 nozzles to form atomized particles with the total amount of 8-12 mL/min;
and when the humidity detected by the humidity sensor is less than 50%, all the nozzles are opened, and the total amount of the formed atomized particles is 14-18 mL/min.
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| CN201910440715.1A CN110313575B (en) | 2019-05-24 | 2019-05-24 | System with food material cleaning device and food material heat treatment device and method for processing food material |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN205125903U (en) * | 2015-11-13 | 2016-04-06 | 杜长江 | Full -automatic edible material heating device |
| CN107529811A (en) * | 2015-04-16 | 2018-01-02 | 大和房屋工业株式会社 | Food cleaner |
| CN107928390A (en) * | 2017-12-26 | 2018-04-20 | 重庆凡匠科技有限公司 | A kind of food materials cooking equipment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10103359C2 (en) * | 2001-01-25 | 2003-11-27 | Ruediger Thrun | Device and method for cleaning food or means of production |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107529811A (en) * | 2015-04-16 | 2018-01-02 | 大和房屋工业株式会社 | Food cleaner |
| CN205125903U (en) * | 2015-11-13 | 2016-04-06 | 杜长江 | Full -automatic edible material heating device |
| CN107928390A (en) * | 2017-12-26 | 2018-04-20 | 重庆凡匠科技有限公司 | A kind of food materials cooking equipment |
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Effective date of registration: 20200515 Address after: 608-6d, floor 6, building 1, No. 96, banhe Road, Huangpu District, Guangzhou, Guangdong Province Applicant after: Guangzhou Guowei Food Co.,Ltd. Address before: Room 302, Room 3, No. 4760, 4762 Gongji Road, Huinan Town, Pudong New Area, Shanghai, 20139 Applicant before: Shanghai Guowei Food Co.,Ltd. |
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