穿流引风式蔬菜脱水机的改进设计与试验

Improvement design and test of the through-draft wind configuration dehydrator for vegetables

目的:针对现有远红外蔬菜脱水机存在的气流与蔬菜接触不够充分,除湿不及时等问题,改进现有供、引风系统,实现穿流供风时的混合加热;方法:采用变截面供风和两端相向供风技术,提高纵、横向供风的均匀性,将现有设备的输送链板改为孔板,满足了双面输送的要求。利用改造后的设备对胡萝卜、甘蓝2种蔬菜做对比试验;结果:干燥胡萝卜时的平均能耗比平流引风节能5.02%,干燥甘蓝时节能3.98%;结论:改进后的设备干燥速度快,能耗低,且干制品品质好。

Objective： In allusion to the available far infrared vegetables dehydrator exist the problems that the airflow touches not enough with vegetables and dehumidify not in time and so on, this investigation improved the available wind supplying and leading system, which achieved the aim of hybrid heating while through-draft wind;Method：Using variable crosssectional area supply wind and opposite of two sides supply wind system technology, vegetables dehydrator improved the uniformity nature of horizontal and vertical supplying wind ; Changing the available transportation chain boards into holes boards, met the requirements of a duplex transmission; Using the improved equipment, the comparative test of carrot and cabbage had been done;Results： The result of the test indicated that the average energy consumption saved by 5.02% than before while drying carrot, for cabbage 3.98% ; Condusion： The improved dehgdrator has high drying rate, low power-loss. The dryed vegetables have good quality.