CN113142518A - Crisp fruit and vegetable slice processing method and three-stage belt type infrared dryer adapting to method - Google Patents
Crisp fruit and vegetable slice processing method and three-stage belt type infrared dryer adapting to method Download PDFInfo
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 6
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Drying Of Solid Materials (AREA)
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Abstract
A processing method of crisp fruit and vegetable slices is characterized in that: the method comprises the following steps: a, cleaning and screening materials; b, removing kernels, peels and tips of the materials; c, slicing materials and protecting color; d, drying and sterilizing materials: the drying process is divided into three stages, namely intensified drying, intermittent drying and cooling drying; e, packaging materials: packaging by filling nitrogen; the invention aims to provide a processing method of fruit and vegetable slices which are nutritional and healthy, have crisp mouthfeel, small color change and long shelf life. Compared with the prior art, the mode of tertiary drying can combine the drying process of difference, and the energy saving reduces the pollution when improving dry quality, and the product can directly be packed after tertiary drying, need not to set up extra cooling sterilization link, shortens processing cycle, and the fruit vegetables are dried after the section, can improve drying efficiency and dry goods quality.
Description
Technical Field
The invention relates to a processing method of agricultural products, in particular to a processing method of crisp fruit and vegetable slices.
Background
With the improvement of living standard, the requirements of people on functionality and nutrition of food are increasingly improved, the fruit and vegetable crisp chips occupy certain markets due to the unique taste and the convenient characteristic and are favored by consumers, the traditional fruit and vegetable crisp chips are generally manufactured by a hot air drying or frying method, for example, Chinese patent CN110367330A discloses a fruit and vegetable drying device, Chinese patent No. CN200720034390.X discloses a multilayer belt type dryer, the materials are dried by hot air, although the device structure is simple, the traditional hot air drying effect is poor, and the drying period is long; chinese patent No. CN112137045A discloses a preparation method of a day lily fruit and vegetable crisp chip, which has the advantages of high fiber and good taste, but the nutrition of the fruit and vegetable can be damaged due to high temperature in the frying process, and various harmful substances such as unsaturated fatty acid and lipid peroxide are easy to generate; the existing infrared drying technology is widely researched and applied as an agricultural product drying technology, the temperature rise is fast, the preheating time required by drying facilities is effectively shortened, the drying efficiency is high, and the investment and the occupied area of equipment can be effectively saved; chinese patent No. CN104296513A discloses an infrared dryer, which adopts combined drying of infrared drying and hot air drying, and chinese patent No. CN110822836 discloses an external heating temperature control structure of a mesh belt dryer, the invention can adjust the drying temperature in each mesh belt conveyor through an air adjusting valve, can select proper drying temperature according to the drying characteristics of different materials, but both do not adopt a mode of combining staged drying and different drying processes, and do not adopt an intermittent drying technology, and can not provide time for moisture migration in the materials, so that a crusting phenomenon is easily generated in the drying process, no cooling sterilization device is provided, and the production period of the product is longer.
Chinese patent No. CN111280245A discloses a method for drying apple slices in two stages of hot air and pulse spraying microwave vacuum, the method is short in drying time, uniform in drying quality and good in product crispness, and is a novel processing method of apple slices.
Disclosure of Invention
The invention aims to solve the technical problems of poor quality, serious browning, low energy utilization rate of drying equipment and poor environmental protection of dried fruit and vegetable slices in the traditional mode, and provides a processing method of crisp fruit and vegetable slices, which is characterized by comprising the following steps of: the method comprises the following steps:
the processing method of the crisp fruit and vegetable slices is characterized by comprising the following steps: the method comprises the following steps:
a. cleaning and screening materials: selecting fresh fruits and vegetables which are mature, have no diseases, insect pests, mildew and rot and have no obvious physical damage on the appearance, cleaning the fruits and vegetables by adopting a three-dimensional dark flow mode, introducing 8mg/L ozone into water, washing off impurities such as soil and the like, reducing the damage to the skins of the fruits and vegetables, removing most of pesticide residues by using the ozone, keeping the freshness of the fruits and vegetables, and draining the materials for later use after cleaning;
b. removing kernels, peels and tips of roots of the materials: carrying out seed kernel removing treatment on the cleaned fruits and vegetables, and skipping the step if the seed kernel removing is not needed; peeling is divided into three types, the skin thickness of the material is less than 1mm, power ultrasonic auxiliary peeling is selected, the skin thickness is 1-5 mm, blanching peeling is selected, and mechanical peeling is adopted when the skin thickness is more than 5mm; cutting off root tips of the peeled rhizome materials by a mechanical method, and spraying an antioxidant solvent; different peeling modes are selected according to different conditions to improve the peeling efficiency and quality, the antioxidant solvent can effectively prevent the oxidation browning reaction of the materials in the tissue removing process, the original color and freshness of the materials are kept, and the processing quality of the product is improved;
c. material slicing and color protection: the material is soaked in the micro-acid electrolyzed water for slicing, the slicing can effectively isolate oxygen in a liquid environment, the browning reaction of the material is avoided, the respiration is inhibited, the micro-acid electrolyzed water is used as a soaking solution, the color protection effect can be achieved, the safety and the pollution are realized, and harmful residues are not generated;
d. drying and sterilizing materials: the material drying is divided into three stages, wherein the first stage is intensified continuous drying, a batch period is not set, the material is subjected to continuous infrared radiation, the infrared radiation power is 400-500W, the drying time is 0.5-1.5 h, the second stage is intermittent drying, the batch ratio is 1.2-1.8, the infrared radiation power is 200-400W, the drying time is 1-3 h, the third stage is cooling drying, the material is rapidly cooled by starting a cooling fan, meanwhile, the material is sterilized by the irradiation of an ultraviolet lamp, and the sterilization time is 30-60 s.
The batch ratio is defined as R =
（1）
e. Material packaging: after drying, cooling and sterilizing, filling nitrogen into the materials and packaging;
in the step d, red date drying is carried out by using the following drying equipment:
a three-level belt type infrared dryer with a cooling and sterilizing device mainly comprises a feeding hole (5), a discharging hole (1), a drying chamber, a heating system, a conveying system, a ventilation system, a cooling and sterilizing system and a control system, wherein the drying chamber comprises a drying chamber I (9), a drying chamber II (20) and a drying chamber III (21), the heating system comprises a heating system I, a heating system II and a heating system III which are respectively arranged at the top of each level of drying chamber and comprise a plurality of infrared heaters, the conveying system is arranged at the bottom of the drying chamber and comprises a conveying belt (13), a motor (16) and a material guide groove (12); the ventilation system is arranged on the side wall of the drying chamber, has the same wind direction as the material flowing direction and comprises an axial flow fan (2) and an outer cover (4); the cooling and sterilizing system is arranged at the top of the grade III drying chamber (9) and comprises a cooling fan (11), an air inlet (3) and an ultraviolet lamp (10); the control system comprises a control box (8) and a control panel (7).
Drawings
FIG. 1 is a shaft side view of a three-stage belt type infrared dryer equipped with a cooling and sterilizing device
FIG. 2 is a sectional view of a three-stage belt type infrared dryer equipped with a cooling and sterilizing device
FIG. 3 is a partial cross-sectional view of a left side view of a three-stage belt type infrared dryer equipped with a cooling and sterilizing device
FIG. 4 is a schematic view of a drying zone and a buffer zone
FIG. 5 is a top view of an infrared heater
FIG. 6 is a front view of the cooling sterilizer
FIG. 7 is a plan view of the cooling and sterilizing apparatus
Fig. 8 is a side partial sectional view of the cooling sterilization device.
1-discharge port shown in the figure; 2-an axial flow fan; 3-an air inlet; 4-outer cover; 5-a feed inlet; 6-observation window; 7-a control panel; 8-a control box; 9-drying chamber I; 10-an ultraviolet lamp; 11-a cooling fan; 12-a material guide groove; 13-a conveyor belt; 14-an infrared radiation plate; 15-heating the tube; 16-an electric machine; 17-roller supporting seats; 18-a roller; 19-a frame; 20-drying chamber II; 21-drying chamber III; 22-a fan guard; 23-a drying zone; 24-buffer.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
In order to better illustrate the invention, the following examples are given by way of further illustration.
Example 1
The embodiment of the invention provides a preparation method of carrot crisp chips, which comprises the following steps:
a. cleaning and screening materials: selecting a plurality of red and dark carrots without obvious physical damage in appearance, putting the red and dark carrots into a three-dimensional dark flow type cleaning device, introducing 8mg/L ozone into water, and draining the carrots for later use after cleaning;
b. removing kernels, peels and tips of roots of the materials: the carrot is not required to be denucleated, the step is skipped, power ultrasonic-assisted peeling is adopted, the conditions are that hot water at 95 ℃ is combined with ultrasonic treatment at 40kHz and 270W/L for 60s, the carrot root tips are mechanically removed, and meanwhile, an antioxidant solvent is sprayed;
c. material slicing and color protection: soaking the carrot with root removed in slightly acidic electrolyzed water with pH of 6.0, effective chlorine content of 10ppm and slice thickness of 5mm for slicing, and soaking in slightly acidic electrolyzed water for 8 min;
d. drying and sterilizing materials: the material drying is divided into three stages, one stage is intensified drying, no intermission period is set, the material is subjected to continuous infrared radiation, the infrared radiation power is 450W, the drying time is 0.5h, the second stage is intermittent drying, the intermission ratio is set to be 1.3, the infrared radiation power is 200W, the drying time is 1.5h, the third stage is cooling drying, the rotating speed of a fan is set to be 700r/min, the material is rapidly cooled, the material sterilization and the material cooling are carried out simultaneously, the material is subjected to ultraviolet sterilization treatment through the irradiation of an ultraviolet lamp, and the sterilization time is 40 s.
e. Material packaging: after drying, cooling and sterilizing, filling nitrogen into the carrot slices and packaging;
example 2
The embodiment of the invention provides a preparation method of jujube crisp chips, which comprises the following steps:
a. cleaning and screening materials: selecting a plurality of Xinjiang Hami jujubes without obvious physical damage on appearance, putting the Xinjiang Hami jujubes into a three-dimensional dark flow type cleaning device, introducing 8mg/L ozone into water, cleaning, and draining the jujubes for later use;
b. removing kernels, peels and tips of roots of the materials: the jujube is subjected to denucleation treatment, and the surface and root tip do not need to be removed in the preparation of the jujube crisp chips, so that the step is skipped;
c. material slicing and color protection: soaking peeled fructus Jujubae in slightly acidic electrolyzed water with pH of 6.0, effective chlorine content of 15ppm and slice thickness of 7mm for slicing, and soaking in slightly acidic electrolyzed water for 5 min;
d. drying and sterilizing materials: the material drying divide into the tertiary, the one-level is for strengthening the drying, do not set up the intermission period, the material receives continuous infrared radiation, infrared radiation power is 500W, drying time is 1h, the second grade is intermittent type drying, the intermission ratio is set up to 1.5, infrared radiation power is 300W, drying time is 1.5h, the tertiary cooling and drying that is, the fan rotational speed is set up to tertiary 1000r/min, carry out rapid cooling to the material, material sterilization and material cooling go on simultaneously, through the irradiation of ultraviolet lamp, carry out ultraviolet sterilization to the material, the sterilization time is 50 s.
e. Material packaging: drying, cooling and sterilizing, and then filling nitrogen into the Chinese date slices for packaging;
example 3
The embodiment of the invention provides a preparation method of apple slices, which comprises the following steps:
a. cleaning and screening materials: selecting a plurality of Shandong red Fuji apples without obvious physical damage in appearance, putting the Shandong red Fuji apples into a three-dimensional dark flow type cleaning device, introducing 8mg/L ozone into water, cleaning, and draining the apples for later use;
b. removing kernels, peels and tips of roots of the materials: the apple crisp chips are produced by blanching, peeling and then denucleating, and the root tips do not need to be removed, so that the step is skipped;
c. material slicing and color protection: soaking peeled and denucleated apples in micro-acid electrolytic water for slicing treatment, wherein the pH value of the electrolytic water is 6.0, the effective chlorine content is 8ppm, and the slice thickness is 5mm;
d. drying and sterilizing materials: the material drying is divided into three levels, one level is intensified drying, no intermission period is set, the material is subjected to continuous infrared radiation, the infrared radiation power is 500W, the drying time is 0.8h, the second level is intermittent drying, the intermission ratio is set to be 1.5, the infrared radiation power is 300W, the drying time is 1.8h, the third level is cooling drying, the rotating speed of a fan is set to be 1000r/min, the material is rapidly cooled and dried, the material sterilization and the material cooling are carried out simultaneously, the material is subjected to ultraviolet sterilization treatment through the irradiation of an ultraviolet lamp, and the sterilization time is 45 s.
e. Material packaging: drying, cooling and sterilizing, and then filling nitrogen into the apple slices for packaging;
the above description is only exemplary of the invention, and any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention should be considered within the scope of the present invention.
In actual use
The utility model provides a be equipped with cooling sterilization device's tertiary belt infrared drying machine, the convenient loading material of feed inlet, the drying chamber provides dry space for the material, drying process and drying effect can be observed to the observation window, heating system provides the dry required energy of material, thereby conveying system drives the material and advances and realize continuous drying, unnecessary vapor of drying chamber is got rid of to ventilation system, the material of being convenient for is to the absorption of radiant energy, cooling sterilization system cools off the material after the drying and disinfects, the discharge gate is carried the dry good material that disinfects the cooling to the drying machine outside, control system can controlgear open and close, the functioning speed and the baffle box angle of every conveyer belt, axial fan and cooling blower rotational speed etc..
When the device is running
The drying machine is firstly opened, corresponding drying parameters are set on a control panel, such as power of an infrared heater, belt speed of a conveyor belt and the like, then materials are put in from a feeding hole, the drying condition of the materials is observed through an observation window, a heating system starts to work to dry the materials, the materials are gradually conveyed downwards from a drying chamber at the uppermost layer by a conveying system, the materials are guided into a drying chamber at the next layer by a guide chute, water vapor generated in the process is discharged out of the machine body through a ventilation system, cooling sterilization is carried out by a cooling sterilization system after the materials are dried, and then the materials are conveyed out of the machine body through a discharging hole.
Claims (6)
1. A processing method of crisp fruit and vegetable slices is characterized by comprising the following steps: the method comprises the following steps:
a. cleaning and screening materials: selecting fresh fruits and vegetables which are mature, have no diseases, insect pests, mildew and rot and have no obvious physical damage on the appearance, cleaning the fruits and vegetables by adopting a three-dimensional dark flow mode, introducing 8mg/L ozone into water, washing off impurities such as soil and the like, reducing the damage to the skins of the fruits and vegetables, removing most of pesticide residues by using the ozone, keeping the freshness of the fruits and vegetables, and draining the materials for later use after cleaning;
b. removing kernels, peels and tips of roots of the materials: carrying out seed kernel removing treatment on the cleaned fruits and vegetables, and skipping the step if the seed kernel removing is not needed; peeling is divided into three types, the skin thickness of the material is less than 1mm, power ultrasonic auxiliary peeling is selected, the skin thickness is 1-5 mm, blanching peeling is selected, and mechanical peeling is adopted when the skin thickness is more than 5mm; cutting off root tips of the peeled rhizome materials by a mechanical method, and spraying an antioxidant solvent; different peeling modes are selected according to different conditions to improve the peeling efficiency and quality, the antioxidant solvent can effectively prevent the oxidation browning reaction of the materials in the tissue removing process, the original color and freshness of the materials are kept, and the processing quality of the product is improved;
c. material slicing and color protection: the material is soaked in the micro-acid electrolyzed water for slicing, the slicing can effectively isolate oxygen in a liquid environment, the browning reaction of the material is avoided, the respiration is inhibited, the micro-acid electrolyzed water is used as a soaking solution, the color protection effect can be achieved, the safety and the pollution are realized, and harmful residues are not generated;
d. drying and sterilizing materials: the material drying is divided into three stages, wherein the first stage is intensified continuous drying, a batch period is not set, the material is subjected to continuous infrared radiation, the infrared radiation power is 400-500W, the drying time is 0.5-1.5 h, the second stage is intermittent drying, the batch ratio is 1.2-1.8, the infrared radiation power is 200-400W, the drying time is 1-3 h, the third stage is cooling drying, the material is rapidly cooled by starting a cooling fan, meanwhile, the material is sterilized by the irradiation of an ultraviolet lamp, and the sterilization time is 30-60 s;
the batch ratio is defined as R =
（1）
e. Material packaging: after drying, cooling and sterilizing, filling nitrogen into the materials and packaging;
in the step d, red date drying is carried out by using the following drying equipment:
a three-level belt type infrared dryer with a cooling and sterilizing device mainly comprises a feeding hole (5), a discharging hole (1), a drying chamber, a heating system, a conveying system, a ventilation system, a cooling and sterilizing system and a control system, wherein the drying chamber comprises a drying chamber I (9), a drying chamber II (20) and a drying chamber III (21), the heating system comprises a heating system I, a heating system II and a heating system III which are respectively arranged at the top of each level of drying chamber and comprise a plurality of infrared heaters, the conveying system is arranged at the bottom of the drying chamber and comprises a conveying belt (13), a motor (16) and a material guide groove (12); the ventilation system is arranged on the side wall of the drying chamber, has the same wind direction as the material flowing direction and comprises an axial flow fan (2) and an outer cover (4); the cooling and sterilizing system is arranged at the top of the grade III drying chamber (9) and comprises a cooling fan (11), an air inlet (3) and an ultraviolet lamp (10); the control system comprises a control box (8) and a control panel (7).
2. The method for processing the crispy fruit and vegetable slices as claimed in claim 1, wherein the method comprises the following steps: the drying chamber is internally provided with a drying area (23) and a buffer area (24) on a conveyor belt, wherein the single drying area (23) has a length a on the conveyor belt and can receive uniform energy radiation of the infrared heater, the single buffer area (24) has a length b on the conveyor belt and cannot receive the energy radiation, 80cm in the drying chamber I is more than or equal to 50cm and b =0, 75cm in the drying chamber II is more than or equal to 45cm and 20cm in the drying chamber II is more than or equal to 10cm, 70cm in the drying chamber III is more than or equal to 40cm and 30cm in the drying chamber III is more than or equal to 20cm, the single infrared heater in the heating system I has the power of 400-fold and 500-fold, the single infrared heater in the heating system II has the power of 300-fold and 400-fold and the single infrared heater in the heating system III has the power of 200-fold and 300-fold, and the distance and the number of the infrared heaters can be configured according to the requirements of different drying stages, thereby providing proper conditions and intermittent periods for the continuous drying of the materials and improving the drying effect and quality of the materials.
3. The method for processing the crispy fruit and vegetable slices as claimed in claim 1, wherein the method comprises the following steps: the angle between the material guide groove (12) and the horizontal direction is alpha, the alpha range is 30-75 degrees, so that the material guide groove can adapt to the friction angle of different materials to avoid material accumulation, and the material guide groove is matched with the belt speed to control the drying time of the materials and the production rate.
4. The method for processing the crispy fruit and vegetable slices as claimed in claim 1, wherein the method comprises the following steps: the ventilation system comprises an axial flow fan (2) and an outer cover (4), the axial flow fan is arranged on the side wall of the drying chamber, the wind direction of the axial flow fan is the same as the material flow direction, and water vapor generated in the drying process can be discharged out of the machine body, so that the influence of the water vapor on the absorption of the material on infrared radiation energy is prevented.
5. The method for processing the crispy fruit and vegetable slices as claimed in claim 1, wherein the method comprises the following steps: the cooling sterilization system is arranged at the top of the drying chamber III and comprises a cooling fan (11) and ultraviolet lamps (10), the number of the cooling fan and the number of the ultraviolet lamps can be configured along with actual production requirements, and dried materials can be cooled and subjected to ultraviolet sterilization so as to be directly packaged and sealed, production steps are reduced, the production period of products is shortened, and the efficiency is improved.
6. The method for processing the crispy fruit and vegetable slices as claimed in claim 1, wherein the method comprises the following steps: the control system comprises a control box (8) and a control panel (7), can control the opening and closing of equipment and a cooling sterilization system, can control the power independently or by using a plurality of infrared heaters as a group, can respectively control the speed of a conveyor belt, has a control range of 0-0.15 m/s, can respectively control the angle alpha of a material guide groove, has an alpha control range of 30-75 degrees, can realize three-level control of the rotating speed of the axial flow fan, has a first level of 500r/min, a second level of 1000r/min and a third level of 1500r/min, can realize three-level control of the rotating speed of the cooling fan, has a first level of 400 r/min, a second level of 700r/min and a third level of 1000 r/min.
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| CN115644381A (en) * | 2022-09-30 | 2023-01-31 | 新疆农垦科学院 | Sugar-free red date crisp chips and preparation method thereof |
| CN115519700A (en) * | 2022-11-29 | 2022-12-27 | 云南瀚辰经贸有限公司 | Preparation equipment and preparation method of TSR20 modified rubber |
| CN115519700B (en) * | 2022-11-29 | 2023-02-10 | 云南瀚辰经贸有限公司 | Preparation equipment and preparation method of TSR20 modified rubber |
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