CN211020781U - Resource zero-loss heat pump type fruit and vegetable drying processing system - Google Patents
Resource zero-loss heat pump type fruit and vegetable drying processing system Download PDFInfo
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- CN211020781U CN211020781U CN201922194522.0U CN201922194522U CN211020781U CN 211020781 U CN211020781 U CN 211020781U CN 201922194522 U CN201922194522 U CN 201922194522U CN 211020781 U CN211020781 U CN 211020781U
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Abstract
The utility model discloses a zero loss of resource's heat pump type fruit vegetables system of processing futilely, include: the inner part of the shell is divided into an air treatment chamber, a main drying chamber and a return air channel which are sequentially communicated end to end by a partition plate; the air processing chamber is communicated with the main drying chamber through a main circulating fan set; the heat pump condenser is arranged in the air processing chamber; the frame body is arranged in the main drying chamber; and the heat pump evaporator is arranged in the return air channel, and a water receiving disc is arranged at the lower end of the heat pump evaporator and is connected with the heat pump condenser.
Description
Technical Field
The utility model relates to a agricultural and sideline products deep-processing technology field, concretely relates to zero resource loss's heat pump type fruit vegetables dry-processing system.
Background
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be taken as an acknowledgement or any form of suggestion that this information constitutes prior art that is already known to a person skilled in the art.
Fruits and vegetables are the most important crops except grains in agricultural production, China is the world's largest country for producing fresh fruits and vegetables, the water content of fresh fruits and vegetables is high and mostly exceeds 80%, if the fruits and vegetables are not properly treated in the processes of collection, transportation, storage and sale, the fruits and vegetables are easy to deteriorate and rot, according to the statistics of Food and Agricultural Organization (FAO) of the United nations, the loss of the fruits and vegetables after being picked in China reaches up to 900 plus 1000 yuan each year, and the national economy is seriously influenced.
For effectively preserving and storing fruits and vegetables, can preservation, frozen preservation and drying are three common processing modes, and drying, namely drying and dehydration, is the most economic method, reduces the moisture content of fruits and vegetables to be below the safe storage moisture content, can effectively prevent the growth of microorganisms, delays and reduces the decay reaction taking the moisture as a medium, prolongs the preservation time, reduces the weight and is convenient for packaging and transportation. At present, the commonly used drying methods mainly include hot air drying based on traditional fossil energy, heating drying or refrigeration drying driven by electric power, multi-energy complementary combined drying technology and the like. The drying of fruits and vegetables is mainly carried out in a conventional hot air drying mode, and the conventional hot air drying mode has a plurality of defects: 1) the apparent color is not good, and the color is easy to change in bad colors such as yellow, brown or black; 2) the nutrition loss is serious, the oxidation is easy, and the vitamin loss is easy; 3) loss due to volatilization of aromatic substances; 4) the high-temperature drying material has large tissue damage and seriously affects the quality and the taste. In the hot air drying, many chemical changes occur, for example, phenolic substances are oxidized under the catalysis of oxidase, vitamins are easily oxidized at high temperature, amino acid and sugar undergo Maillard reaction at high temperature, and the like. The temperature and time of hot air drying are main factors influencing the change of nutrient components in the materials.
Disclosure of Invention
In order to solve the technical problem that exists among the prior art, the utility model aims at providing a zero loss of resource's heat pump type fruit vegetables system of processing futilely.
In order to solve the technical problem, the technical scheme of the utility model is that:
a zero-resource-loss heat pump type fruit and vegetable drying processing system comprises:
the inner part of the shell is divided into an air treatment chamber, a main drying chamber and a return air channel which are sequentially communicated end to end by a partition plate;
the air processing chamber is communicated with the main drying chamber through a main circulating fan set;
the heat pump condenser is arranged in the air processing chamber, and the structure of the condenser can be optimally designed according to the spatial layout of the processing chamber;
the frame body is arranged in the main drying chamber, the structure of the frame body can be flexibly designed according to the appearance of the fruit and vegetable materials and the organization form of the circulating air channel, and the drying uniformity of the fruit and vegetable is improved to the maximum extent;
the heat pump evaporator is arranged in the return air channel, can be optimized according to the specific form of the return air channel, reduces the wind resistance, and is connected with the heat pump condenser, and the water receiving disc is placed at the lower end of the heat pump evaporator.
The fruit and vegetable drying rack is used for placing fruits and vegetables to be dried, hot air passing through a heat pump condenser (hot end) is uniformly distributed into a main drying chamber through a circulating fan, hot air uniformly penetrates through a fruit and vegetable layer at a preset speed, drying moisture-carrying gas enters a return air channel after the drying process is completed, the hot air passes through a heat pump evaporator in the return air channel, the heat of return air is absorbed by the heat pump evaporator, the temperature of the return air is reduced to a dew point, volatile fruit and vegetable cell liquid in the drying process is separated out, and the condensed fruit and vegetable cell liquid is collected in a water receiving tray. The part of the fruit and vegetable cell sap has higher economic value, and is recycled, so that the waste of resources is avoided.
The heat of the drying moisture-carrying gas is simultaneously transmitted to the cold end of the heat pump, the circulating medium in the heat pump is heated, the heat is recycled, the heat waste is avoided, and the energy is saved.
In addition, by adopting the setting mode, the circulating air is continuously heated and condensed, and the nutrition, color and taste of the fruits and vegetables can be kept to a greater degree by controlling different hot air temperatures and humidity at different stages of the fruit and vegetable drying process.
The circulating air is circulated in the drying chamber in a reciprocating way, the oxygen content is extremely low, the fruits and vegetables are not easy to be oxidized, no chemical reaction occurs, and the quality is guaranteed.
In some embodiments, the air conditioner further comprises an auxiliary evaporator, the auxiliary evaporator is arranged in the return air channel and is located at the downstream of the heat pump evaporator, and the auxiliary evaporator is connected with an auxiliary compressor arranged outside the shell.
Through setting up supplementary evaporimeter, can carry out the condensation to the return air and retrieve to improve the rate of recovery of fruit vegetables juice, just, the return air is retrieved the back through the degree of depth, is heated the circulation again and is dried fruit vegetables in main drying chamber, can improve the drying efficiency to the fruit vegetables, and then is favorable to improving economic benefits.
Further, the water pan is placed below the auxiliary evaporator.
Furthermore, the water receiving tray further comprises a liquid storage tank, the liquid storage tank is arranged on the outer side of the shell, and the liquid storage tank is connected with the bottom of the water receiving tray through a pipeline.
The pipeline penetrates through the shell, and condensed cell sap collected in the water pan can be guided to the liquid storage tank in time.
In some embodiments, a fresh air port and an exhaust air port are arranged on the shell between the return air channel and the air treatment chamber, a first fan is arranged in the fresh air port, and a second fan is arranged in the exhaust air port.
Most volatile substances of the fruits and the vegetables are gasified in the drying process of the fruits and the vegetables, condensable substances in the fruits and the vegetables can be condensed and recovered through condensation, but a small amount of non-condensable substances such as pesticide residues are remained in circulating air, and the substances not only influence the drying quality of the fruits and the vegetables, but also are accumulated to a certain extent and possibly condensed and separated out when accumulated in the circulating air, so that the quality of condensed cell sap is influenced. Therefore, the circulating air in the drying device can be updated in time through the fresh air port and the exhaust air port, so that the humidity and the cleanness degree of the circulating air are ensured, and the better fruit and vegetable drying effect and drying quality are achieved.
Furthermore, the fresh air port is positioned at the downstream of the air exhaust port. The part of the circulating air which does not meet the requirement is discharged, and when the fresh air is supplemented, the circulating air is easier to update.
In some embodiments, the main circulating fan set comprises a plurality of circulating fans, and the plurality of circulating fans are vertically arranged at the circulating air inlet of the main drying chamber.
Further, the arrangement height of the circulating fans is larger than or equal to the height of the frame body.
By adopting the arrangement mode, the hot air can be uniformly distributed in the height direction of the main drying chamber, so that each layer of fruits and vegetables can be uniformly dried, and the drying quality of the fruits and vegetables is improved.
In some embodiments, the frame body is a multi-layer structure, and wheels are arranged at the bottom of the frame body. By adopting the movable trolley frame body structure, the fruit and vegetable materials can be conveniently loaded and unloaded.
Further, a door is arranged on the shell.
A resource zero-loss heat pump type fruit and vegetable drying processing method comprises the following steps:
placing the fruits and vegetables to be dried on the frame body in a layered manner;
starting a heat pump, and heating air by using a heat pump condenser in the air processing chamber;
hot air enters the main drying chamber, flows through the fruits and vegetables to be dried, and dries the fruits and vegetables;
the dried wet hot air enters the air return channel and is condensed and recycled when flowing through the heat pump evaporator;
and circulating the cooled and dehumidified air to an air treatment chamber, and performing the next drying process until the fruits and vegetables are dried.
In some embodiments, the method further comprises the step of exhausting a portion of the circulating air and replenishing fresh air.
In some embodiments, when the water content in the fruits and vegetables is higher than 50%, the temperature of the hot air is 40-50 ℃, and the humidity is 60-70%; when the water content of the fruits and vegetables is high, the dehydration speed is not too high, and the drying process is carried out by adopting the process parameters of lower temperature and higher humidity so as to reduce the internal pore collapse of the fruits and vegetables caused by too high drying and influence on the mouthfeel.
When the water content in the fruits and vegetables is lower than 50%, the temperature of the hot air is 55-75 ℃, and the humidity is 35-45%. The water content of the fruits and vegetables can be obtained by sampling and measuring by using a rapid moisture tester.
In some embodiments, the dried wet hot air flows through the heat pump evaporator and then flows through the auxiliary evaporator to recover the materials and heat again.
The utility model has the advantages that:
the hot wind in the traditional hot wind fruit and vegetable drying process is directly discharged, the heat loss is large, the fruit and vegetable drying process of the utility model is completed in a closed system, and basically no heat loss exists;
the drying system adopts an electric drive split type air injection enthalpy-increasing heat pump drying unit, fully absorbs the energy of return air, is not influenced by an external cold and hot environment, and has an annual energy efficiency ratio of more than 10;
the heat pump evaporator and the auxiliary evaporator can reduce the return air to a very low temperature, can realize about 90% recovery rate of fruit and vegetable juice, have remarkable economic benefit and basically realize zero loss of resources;
the heat pump control system adopts the step-by-step adjustment, and controls the process parameters in stages according to the drying temperature and humidity suitable for the fruits and vegetables, so as to maintain the nutrition, color and taste of the fruits and vegetables to the maximum extent;
the two sets of heat pump systems can accurately control the humidity level in the drying room, and effectively avoid the phenomena of too slow or too fast drying, poor color and luster of finished products and the like caused by humidity factors in the common drying process.
Drawings
The accompanying drawings, which form a part of the specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention without unduly limiting the scope of the invention.
Fig. 1 is a schematic structural diagram of a heat pump type fruit and vegetable drying and processing system of the utility model.
In the figure, 1, a drying device, 2, a main drying chamber, 3, a fruit and vegetable tray and trolley, 4, a main circulating fan, 5, a heat pump condenser, 6, an air processing chamber, 7, an air return channel, 8, a heat pump evaporator, 9, an auxiliary evaporator, 10, a first fan, 11, a second fan, 12, a water receiving disc, 13, a main compressor, 14, an auxiliary compressor (condenser and other accessories are integrated), 15, a partition board, 16, a fresh air port, 17 and an exhaust air port.
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the invention. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments in accordance with the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.
As shown in fig. 1, a novel zero-resource-loss fruit and vegetable drying system comprises a drying device 1, a main drying chamber 2, a material tray and trolley 3, a main circulating fan 4, a heat pump condenser 5, an air treatment chamber 6, a return air channel 7, a heat pump evaporator 8, an auxiliary evaporator 9, an exhaust fan 10, a fresh air fan 11, a water receiving tray 12, a main compressor 13, an auxiliary compressor (integrated with a condenser and other accessories) 14, a partition plate 15, an exhaust air port 16 and a fresh air port 17.
Drying device 1 is made by 100mm polyurethane insulation board processing, and the right side tip is equipped with the business turn over door, and drying device is interior to be divided into three main space by the baffle, and the difference is main drying chamber 2, air handling chamber 6 and return air passageway 7, and circulating fan installs on the baffle between air handling chamber 6 and the main drying chamber, should set up 9-12 according to the size of drying chamber and be suitable, fruit vegetables plate rail and dolly 3 are made by food level stainless steel, and the dolly has the universal wheel, and the plate rail bottom is the sieve mesh form, and wind can freely pass through.
Hot air passing through a heat pump condenser (hot end) is uniformly distributed into a main drying chamber through a circulating fan, hot air uniformly penetrates through a material tray and a material layer at a preset speed, a drying moisture-carrying gas enters a return air channel after the drying process is finished, the hot air passes through a heat pump evaporator in the return air channel, the heat pump evaporator absorbs heat of return air, the temperature of the return air is reduced to a dew point, fruit and vegetable cell liquid volatilized in the drying process is separated out, the return air passing through the heat pump evaporator passes through an auxiliary evaporator 9 and is continuously subjected to deep condensation, and condensed cell liquid is collected to a liquid storage device for later use through a water receiving disc 12 and a water conveying pipe; according to the outdoor air temperature and humidity conditions, after the automatic control system calculates and analyzes the set temperature and humidity and the temperature and humidity parameters outside the drying chamber, the exhaust fan 11 is started to exhaust a part of return air, meanwhile, the fresh air fan 10 is started, and fresh air is supplemented to keep the pressure balance in the drying chamber 2, so that the maximum energy-saving degree of the system is achieved.
The auxiliary compressor 14 is disposed outside the drying chamber, and the auxiliary compressor 14 is mainly used for controlling the humidity level in the main drying chamber, playing a role in dehumidification, and taking the humidity parameter as the operation state of the compressor.
The main compressor and the circulating air system adopt staged program control according to the types and the drying stages of the fruit and vegetable materials to be treated, the drying process of the fruit and vegetable is automatically finished according to preset programs, and the auxiliary compressor determines the running state according to the humidity in the main drying chamber and the technological parameters required by the materials.
A resource zero-loss heat pump type fruit and vegetable drying processing method comprises the following steps: placing the fruits and vegetables to be dried on the frame body in a layered manner; starting a heat pump, and heating air by using a heat pump condenser in the air processing chamber; hot air enters the main drying chamber, flows through the fruits and vegetables to be dried, and dries the fruits and vegetables; the dried wet hot air enters the air return channel and is condensed and recycled when flowing through the heat pump evaporator; and circulating the cooled and dehumidified air to an air treatment chamber, and performing the next drying process until the fruits and vegetables are dried.
When the water content in the fruits and vegetables is higher than 50%, adjusting the temperature of hot air to be 40-50 ℃ and the humidity to be 60-70% by discharging part of circulating air and supplementing fresh air; when the water content in the fruits and vegetables is lower than 50%, the temperature of the hot air is adjusted to be 55-75 ℃ and the humidity is adjusted to be 35-45% by discharging part of circulating air and supplementing fresh air. The water content of the fruits and vegetables can be obtained by sampling and measuring by using a rapid moisture tester.
The key of the utility model lies in: the double heat pump systems run in a combined mode, staged program control is preset according to material characteristics, the system achieves maximization of energy conservation, resource loss is small, cell sap of certain fruits, vegetables, flowers or wood recovered has high economic value, and waste heat and waste gas are not discharged in the whole process.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The utility model provides a zero loss of resource's heat pump type fruit vegetables dry-process system which characterized in that: the method comprises the following steps:
the inner part of the shell is divided into an air treatment chamber, a main drying chamber and a return air channel which are sequentially communicated end to end by a partition plate;
the air processing chamber is communicated with the main drying chamber through a main circulating fan set;
the heat pump condenser is arranged in the air processing chamber;
the frame body is arranged in the main drying chamber;
and the heat pump evaporator is arranged in the return air channel, and a water receiving disc is arranged at the lower end of the heat pump evaporator and is connected with the heat pump condenser.
2. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 1, characterized in that: still include auxiliary evaporator, auxiliary evaporator sets up in the return air passageway, and is located heat pump evaporator's low reaches, and auxiliary evaporator is connected with the auxiliary compressor who sets up in the casing outside.
3. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 2, characterized in that: the water receiving tray is arranged below the auxiliary evaporator.
4. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 3, characterized in that: the water receiving plate is characterized by further comprising a liquid storage tank, the liquid storage tank is arranged on the outer side of the shell, and the liquid storage tank is connected with the bottom of the water receiving plate through a pipeline.
5. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 1, characterized in that: a fresh air port and an exhaust air port are arranged on the shell between the return air channel and the air treatment chamber, a first fan is arranged in the fresh air port, and a second fan is arranged in the exhaust air port.
6. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 5, characterized in that: the fresh air port is positioned at the downstream of the air exhaust port.
7. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 1, characterized in that: the main circulating fan set comprises a plurality of circulating fans which are vertically arranged at a circulating air inlet of the main drying chamber.
8. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 7, characterized in that: the arrangement height of the circulating fans is larger than or equal to the height of the frame body.
9. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 1, characterized in that: the frame body is of a multilayer structure, and wheels are arranged at the bottom of the frame body.
10. The zero-resource-loss heat pump type fruit and vegetable drying processing system according to claim 1, characterized in that: a door is arranged on the shell.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201922194522.0U CN211020781U (en) | 2019-12-09 | 2019-12-09 | Resource zero-loss heat pump type fruit and vegetable drying processing system |
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| CN201922194522.0U CN211020781U (en) | 2019-12-09 | 2019-12-09 | Resource zero-loss heat pump type fruit and vegetable drying processing system |
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| CN211020781U true CN211020781U (en) | 2020-07-17 |
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Effective date of registration: 20211102 Address after: 250014 312, office building of Energy Institute, No. 19 Keyuan Road, Lixia District, Jinan City, Shandong Province Patentee after: Shandong Shanke Environmental Resources Co.,Ltd. Address before: 250014 No. 19, ASTRI Road, Ji'nan, Shandong Patentee before: ENERGY Research Institute OF SHANDONG ACADEMY OF SCIENCES |