Analysis of Development Status and Trend of Food Drying Machinery in China
A rotor is plalced eccentrically toward the cylinder in the space enclosed with the cylinder and the side paltes,and each component is precisely sdjusted and cconstructed with minimum clearance.
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Since the 1950s, China has developed and manufactured many drying machines for foods and grains through the introduction and self-research. It has achieved certain results, but development has been repeated and development has been slow. In the early 50's, China imported food series dryers and drying towers (rooms) from the former Soviet Union. Through mapping, localized design and manufacturing were carried out. Although there are many forms, the basic structure is generally the same, and the main body is usually dried. Heating, ventilation, dehumidification and loading facilities, etc. Combine firewood as a heat source, and dry heat is generated by hot-air heat transfer through ventilation or blasting. Its products can basically be used for production, but there is uneven heating and baking. Long time, labor intensity and other shortcomings. Its performance and equipment support are also not perfect. It can be said that before the 1980s, food drying in China was largely dependent on natural drying (such as air drying, drying, and drying), and drying equipment in convenience foods, brewing, sugar production, and dairy products was basically in place. blank.
In the 1980s, along with the reform of the rural economic system and the development of township and village enterprises, China's food industry has achieved rapid development and has also promoted the development of food drying machinery. However, the production of food drying machinery is basically a small scale, it cannot form large batches, the technical content is low, there are not many mature models, and the drying process, production capacity, energy types and measurement and control technologies are still relatively backward. The main method is to dry the food by traditional heating method, that is, rely on heat to heat the material through conduction, heat convection and heat radiation. This drying process from the surface to the inside prolongs the drying time of the food and leads to the loss of food nutrients. , and destroyed the original natural taste of food.
In the 1990s, people’s demand for high-grade foods increased, plus the investment and breadth of foreign investment in the food industry in China increased, advanced foreign food drying machinery was continuously introduced into the country, and the development and innovation of food science and technology personnel in China emerged one after another. Many types of food drying machinery, such as air convection drying equipment, drum drying equipment, vacuum drying equipment, pressurized drying equipment and electromagnetic radiation drying equipment. In the late 1990s, China's food drying machinery workers conducted a lot of research on electromagnetic radiation drying equipment. For example, the Tianjin Packaging Food Machinery Research Institute absorbed the most advanced foreign technology and developed the WTJ series of microwave energy drying equipment with a drying speed. Fast, high thermal efficiency, uniform heating, no pollution, and no damage to the nutritional components of foods, can be widely used in food drying. In addition, there is far-infrared radiation from the far-infrared radiating elements into heat energy to dry foods. The equipment is simple, energy-saving, and fast drying speed. Especially suitable for the drying of fruits and vegetables; according to the principle of positive energy can be converted into heat energy The series of solar energy drying equipment developed and developed for drying fruits and vegetables and other agricultural and sideline products. At present, the most advanced cryogenic sublimation drying technology in food drying methods, especially the cryogenic sublimation drying equipment that uses the inexpensive steam jet Vacuum Pump system in China, has also started to be used in food drying in China, such as in meat and seafood. Fruits, vegetables, beverages, condiments and flavors and fragrances are dried, but there are few mature models, and further improvements are needed in terms of advanced structure, superior performance, high-efficiency and energy saving, and cost.
With centrifugal effect created when the rotor turns,the vanes inserted in cuts of the rotor continuously slide on the inner wall of the cylinder.
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