JPH08196202A - Drying apparatus and drying method for soft meat agricultural and marine products - Google Patents

Abstract

(57) [Summary] [Purpose] The objective is to achieve mass production of dry air and to satisfy the conditions for natural drying. The present invention relates to a drying method and a drying apparatus for soft-cooked agricultural and marine products, which are naturally dehydrated by the weight of water contained in the material to be dried and dried by ventilation of dry air.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a drying method and a drying apparatus for soft meat agricultural and marine products. In particular, the present invention, by making the optimum state of natural drying, apples, tomatoes, strawberries, which are soft meat foods in agricultural and marine products,
Peach, apricot, radish, pumpkin, evening glory, shiitake mushrooms, ginseng, beef, squid, cod roe, oysters, tuna, salmon, mussels, etc. are partially destroyed by heat, and the taste and aroma are lost. To preserve the ingredients, tastes, and aromas of foods used to improve the hygienic eating habits of modern people who prefer natural foods. In addition, it prevents the loss of raw material resources, prevents the energy loss generated by conventional transportation methods such as transportation of living organisms and hot air, and wastes resources and induces pollution caused by storage means such as bottling and canning. Equipment that is suitable for the amount of dry matter to be dried while satisfying both the mass production of dry air and the conditions of natural drying, for the purpose of helping to develop the dry field that is the basis for preventing and developing dry stored food. The present invention relates to a food drying method and a drying apparatus capable of controlling foodstuffs, arbitrarily adjusting a drying method suitable for an item, and sanitary control.

[0002]

2. Description of the Related Art Conventional food drying methods include hot-air drying in which moisture contained in an object to be dried is removed by evaporation with hot air, and drying is performed by circulating air in a drying chamber. There is a dehumidifying drying method in which air having water content is removed and an object to be dried is dried at a low temperature.

[0003]

However, hot-air drying has the drawback that the components contained in the material to be dried are destroyed and the taste and aroma are lost by drying the material to be dried from the initial stage of drying with hot air. is there. Dehumidification drying is a method of removing moisture in the air and drying the air while allowing the air having a reduced humidity to pass through an object to be dried having a relatively high humidity, and is a relatively preferable method. . However, this method is a drying method that does not consider the conditions of natural drying, that is, there is no means for controlling the temperature change, wind speed, air volume, etc. However, due to the limit of dehumidification equipment, a large amount of capital investment is required to prepare a mass production system, and it is impossible to control the wind speed, air volume and temperature introduced into the drying chamber. Is a drawback.

[0004]

SUMMARY OF THE INVENTION The present invention eliminates the above drawbacks,
In particular, in order to optimize the current state of drying in the natural world, the main drying process is the process of naturally dehydrating the water contained in the material to be dried by weight and the process of promoting the evaporation of water by the ventilation of dry air. In order to dry with air, an air drying device that considers the temperature, wind speed, and air volume, and a heating device that adjusts the temperature of the dried air are provided. Provided are a drying device and a drying method for soft meat-based agricultural and marine products that accelerate natural dehydration.

[0005]

DETAILED DESCRIPTION OF THE INVENTION The present invention will be described below with reference to the accompanying drawings. 1 and 2 are schematic views of the drying apparatus of the present invention. Air flows into the air inlet 1. The temperature of the air flowing into the drying device is within and outside the temperature of 25 ° C. When the temperature is high, the air having the atmospheric temperature is flowed in as it is, and when the temperature is lower than the above temperature, it is heated. A large number of dew condensation pipes 2 are provided in front of the air inflow port 1, and the air contacting the surface of the dew condensation pipes 2 is kept at 0 ° C to 4 ° C to promote dew condensation.
The ratio of the total area of the blower port 15 of the blower 9 that blows air to the drying chamber and the total area of the air inflow passage 12 that passes through the dew condensation pipe 2 is 1 :.
Inside and outside of 10.

The wind speed of the blower 9 flowing into the drying chamber is set to 2.5.
At the time of m / sec to 5 m / sec, the air inflow path 12
The flow velocity of the inflowing air passing through is 25 cm / sec to 50 cm / sec.
Maintain sufficient dew condensation while maintaining a low speed of cm / sec. At this time, water generated by the flow of dew generated on the surface of the dew condensation pipe 2 is discharged to the outside through the dew separation plate 3.

The air from which water has been removed from the surface of the dew condensation tube 2 passes through the air inflow passage 12 and is cooled inside and outside at −10 ° C. by the cooler 5 provided in the air cooling chamber 4 to be cooled. The air cools the surface of the condensation pipe 2 while passing through the inside of the condensation pipe 2. A cooling pipe is provided inside the condensation pipe 2, and when the outside air temperature is high, the cooling pipe is operated to adjust the surface temperature of the condensation pipe 2 to 0 ° C. to 4 ° C. The temperature of the air passing through can be adjusted to be within or outside 4 ° C.

The dry air generated inside and outside at 4 ° C. passes through the humidification chamber 8 via the air guide paths 6 and 7, and thereafter,
It passes through the air guide tube 14 via the air passage 13 of the drying chamber. Further, the air is blown to the material to be dried by the blower 9 via the blower port 15. The air passed while drying the material to be dried is discharged through the air discharge port 10, and is discharged to the outside when the temperature of the discharged air is lower than the atmospheric temperature, and when it is higher than the atmospheric temperature. , Is guided to the air inlet 1 through the air passage 16 and is reused.

In the initial stage of drying, the specific gravity of the water contained in the material to be dried is increased and the removal of the water is promoted by the dehydration effect of gravity, so the temperature of the air is kept at 4 ° C. and outside, and the blower 9 in the drying chamber is used. The wind speed is accelerated to the inside and outside of 5 m / sec, and the removed water passes through the water pipe 11 and is discharged to the outside.

When the dehydration effect due to gravity is stopped, the wind velocity of the blower 9 in the drying chamber is reduced from 2 m to 3 m / sec, so that the flow velocity of the air flowing into the air inflow passage 12 via the condensation pipe 2 is reduced. To be 20 cm to 60 cm / sec so that sufficient dew condensation can be achieved. Further, the humidity of the inflowing air is reduced to the maximum, and the temperature of the air is raised to 25 ° C. in the warming greenhouse 8 to flow into the drying chamber. When the moisture content of the material to be dried becomes 20% to 30%, the final drying is carried out by adjusting the temperature of the air to 35%.

Next, an experimental example based on the above embodiment will be described. Equipment specifications A condensation tube, a drying stand, and a blower were installed in a room with a height of 2 m, a width of 3 m, and a length of 6 m. Condensation tube: Two condensation tubes with a height of 1.5 m, a width of 2 m and a thickness of 10 cm are installed. Drying stand: Height is 1.5m, vertical and horizontal sides are 1m each, and two three-stage drying stands are installed. Chiller / freezer: One 3 hp refrigerator is installed. Air inlet: 6m ² (2m x 3m) Blower: Two blowers with a diameter of 30cm are installed. Wind speed of intake air: 0.3m / sec to 0.5m / se
c Velocity of blast air: 2.5 m / sec to 5 m / sec Air volume of blast air: 0.5 m ³ / sec to 1 m ³ / se
c Drying chamber temperature: stepwise increase of 3 ° C. to 40 ° C. While circulating indoor air, low temperature dry air was generated and circulated, and heated and adjusted by heat generated by the refrigerator.

Item to be tested Item: 300 apples (75 kg) Treatment method: Cut into 1 cm ² pieces, soak them in 3% saline for 10 minutes, put them in a drying table, humidity 65%, Dry-cooled air with a temperature of 4 ° C is blown at a wind speed of 5 m / s, and the initial 2
After drying for an hour, the wind speed is reduced to gradually warm the temperature and drying is performed for 6 hours. Result: Apples are dried from 75 kg to 15 kg. In addition, it retains the scent of apples, lowers acidity and higher sugar.

Item: Oyster Quantity 100kg Treatment method: Wash the oysters, spread them on a drying table and put them in, and treat them like apples. Result: The water dropped was 30 kg, and the weight of dried oysters was 18 kg, maintaining the original oyster aroma.

Item: 200 bandits (30 kg) Treatment method: Wash the bandits, place them on a drying table, and dry like apples. Result: Same as dry squid condition on the day, with a soft feeling when chewed.

Item: 200% cod roe (45 kg) Treatment method: Cut the head of the cod roe, put it in a drying table, and treat it like an apple. Result: The meat is soft and the taste is fresh.

[0016]

EFFECTS OF THE INVENTION According to the drying apparatus and the drying method of the present invention configured as described above, the components, tastes and aromas produced at the growth temperature of 0 ° C. to 40 ° C. are grown. Since it is dried within the temperature range, the original components, taste, and aroma of the material to be dried are maintained. Further, it is possible to continuously produce a large amount of dried air, and it is possible to create an optimum state of natural drying while adjusting the temperature and the wind speed for each drying stage. Furthermore, the temperature of the air is 4 ° C at the initial stage of drying.
Since it is kept at a low temperature inside and outside, it has an effect of suppressing the growth of various microorganisms contained in the material to be dried or killing it, and suppressing the oxidation of the material to be dried.

[Brief description of drawings]

FIG. 1 is a vertical sectional view schematically showing a drying device of the present invention.

FIG. 2 is a cross-sectional view schematically showing a drying device of the present invention.

[Explanation of symbols]

 1 Air Inlet 2 Condensation Pipe 3 Dew Separating Plate 4 Air Cooling Room 5 Cooling Machine 6 Air Induction Path 7 Air Induction Path 8 Heating Room 9 Blower 10 Air Outlet 11 Drain Pipe 12 Air Inflow Path 13 Air Passage 14 Air Induction Tube 15 Blower 16 Air passage

Claims (3)

[Claims] 1. A condensing pipe provided in front of an air inlet port dries the air, and the dried air is cooled to −10 ° C. inside and outside by an air cooling chamber provided in a cooler. The temperature of the air passing through the inside of the dew condensation pipe is adjusted to 4 ° C inside or outside so that the air of around 25 ° C that flows through the air inflow passage contacts the outer surface of the dew condensation pipe. To produce dry air, and the dry air passes through a warming room provided to control the temperature during the drying step, and is sent to the material to be dried by the blower in the drying room to remove the moisture. Food drying device for drying dried objects 2. The method according to claim 1, wherein the temperature of the outer surface of the condensation tube is lowered to around 0 ° C. to 4 ° C. when the temperature of the air flowing in through the air inlet is high. , A food drying device in which a cooling pipe is provided inside the dew condensation pipe and is operated as necessary. 3. In the drying step, the temperature of the air exhausted from the blower is set to the inside or outside of 4 ° C. in the initial stage of drying to increase the specific gravity of the water contained in the material to be dried, thereby smoothing the dehydration by gravity. In order to accelerate, the air blower in the drying chamber is exhausted in a descending manner, and moisture is removed by low temperature dry air,
When the growth of microorganisms contained in the material to be dried is suppressed or killed, the oxidation of the material to be dried is suppressed, and the current state of dehydration due to gravity is stopped, the temperature of the air flowing into the drying chamber as the latter stage is reduced. A drying method comprising a process of removing moisture by heating by heating at 25 ° C to 35 ° C.