混合加热式蔬菜脱水机供风装置试验研究

Experimental Study for Supply Wind Configuration of Combination Heat up Vegetables Dehydrator

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和除湿效果差等问题,将现有设备的输送链板改为鱼鳞孔板,同时还采用了变截面送风等技术,对现有设备的供风系统进行了改进,在实施热风与远红外混合加热的同时,实现了供风与引风系统的"并流"。改进后的设备采用穿流供风干燥工艺,即干燥箱中的气流由下往上穿过物料层,与物料接触充分,改善了干燥效果。对胡萝卜和甘蓝两种蔬菜进行对比试验。结果表明:干燥时间比平流干燥缩短10.35%,平均能耗分别比平流干燥降低5.02%和3.98%。

In allusion to the available far infrared vegetables dehydrator exist the problems that the airflow touches not enough with vegetables and the dehumidification effect not good and so on, change transportation chain boards into scale holes boards, and used changed section technique of send - off wind, and made alteration about supply wind system, realized parallel - flow of supply wind system and lead wind. Improved equipment adopted used through - draft supply wind dehydrate craftwork, namely the flow manner in the dryness box is through draft the materiel layer from above to below, and plenitude touch with the materiel improved the effect of dehydrate. The result of the test about carrot and cabbage indicate that the time of dehydrate reduced to 260min from about 290min and average power requirement depress to 6.62MJ/kg and 6.75MJ/kg from 6.97 MJ/kg and 7.03MJ/kg of plane - draft dehydrate.