The noodles are different from the flat surface of the flat surface, and the noodles need to be hung and dried. The drying process is also different. In the process of drying the noodles, if the traditional sun exposure is used, it is not easy to be environmentally friendly, and the yield is not coming up. Some use some electric drying method, and it is easy to have the problem of broken surface.
The current drying process for noodles is generally divided into three categories:
1. High-temperature rapid drying method: This method is a traditional process in China. The drying temperature is about 50 ° C, the distance is 25 to 30 meters, and the time is about 2 to 2.5 hours. It has the advantages of small investment and fast drying. Disadvantages are that temperature and humidity are difficult to control, product quality is unstable, and easy to produce crispy surface, etc., has gradually been replaced by other methods.
2. Low-temperature slow-drying method: It is a noodle drying method introduced from Japan in the 1980s. The drying temperature does not exceed 35 °C, the distance is about 400 meters, and the time is as long as 7 to 8 hours. The method is characterized by natural drying, stable production and reliable product quality. The shortcomings are large investment, high drying cost, troublesome maintenance, etc., which are only suitable for some large and medium-sized factories.
3, medium-temperature medium-speed drying method: for the advantages and disadvantages of high-temperature fast method and low-temperature slow-speed method, using the conserved heat pump drying and dehumidifying machine, can control the drying temperature and humidity more accurately, the dried noodles will not produce crisp Noodles, boiled water will not be turbid, practical and strong. It fully simulates natural drying, and has the characteristics of less investment, low drying cost, high production efficiency and good product quality. It has been widely applied and promoted in many domestic food enterprises.
The new noodle dryer thoroughly perfects the noodle drying strategy. The new noodle dryer completely perfects the principle of the noodle drying strategy heat pump dryer:
Heat pump dryer principle The heat pump dryer uses the inverse Carnot principle to absorb the heat of the air and transfer it to the room to improve the temperature of the drying room and to cope with the corresponding equipment to achieve material drying. The heat pump dryer consists of a compressor-heat exchanger (internal unit)-throttle-heat absorber (outer unit)-compressor and other devices to form a circulation system (host + drying room). The refrigerant circulates in the system under the action of the compressor. It completes the gaseous boosting process in the compressor (temperature up to 115 ° C), it enters the internal machine to release high temperature heat to heat the air in the drying room, while being cooled and converted into a liquid liquid, when it runs to the outside machine After that, the liquid rapidly absorbs the heat and evaporates again into a gaseous state, and the temperature drops to minus 20 ° C - 30 ° C, at which time the air around the heat sink will continuously transfer heat to the refrigerant. The continuous circulation of the refrigerant realizes the transfer of the heat in the air to the temperature of the air in the heating room in the drying room.
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