Passed the ISO9001 quality system certification and the establishment of industrial drying industry alliance standards under the guidance of the Chinese Standardization Research Institute.
- May 08, 2019 -
The difference between centrifugal fluidized bed and ordinary fluidized bed is that the drying chamber is rotating. Therefore, the material is not in the gravity field, but in the centrifugal force field. The production capacity of this drying method can reach 20t/h, which is 30-40 times higher than that of ordinary fluidized bed drying. When the output is fixed, the size of dryer can be greatly reduced, space can be saved and investment cost can be saved. Centrifugal fluidized bed is widely used. At present, good results have been achieved in the drying of fruits, vegetables, rice and other foods. Krauss-Maffei dryer has been successfully applied to drying of plastics, detergents, pharmaceuticals, food and fine crystalline materials. Centrifugal fluidized bed is especially suitable for materials with small density and fine particle size. In hot-ball drying equipment
2, the dried material is added from the top of the drying chamber through screw conveyor, which can ensure the speed of material addition, but it may also cause some materials to enter the drying chamber directly because of bypass. Hot air is continuously added to the drying chamber. The materials in the drying chamber are directly in contact with the hot balls, which are made of ceramics or other materials with good heat transfer performance. Principle of ultrasonic drying liquid: When ultrasonic wave propagates in liquid, the liquid medium is continuously compressed and stretched. If the liquid can not withstand the tension, it will break and form temporary vacuum-like voids (especially in places containing impurities and bubbles). At the compression stage, these voids collapse. When the cavity collapses, the maximum instantaneous pressure in the cavity can reach tens of thousands of atmospheric pressure. At the same time, local high temperature and discharge phenomena will occur, which is called cavitation. The ultrasonic cavitation causes ultrasonic spray on the liquid surface, which increases the evaporation surface area of the liquid and improves the evaporation intensity and efficiency of the vacuum evaporator. This provides a good way for the concentration and drying of thermosensitive dilute solution materials in food industry. Compared with ordinary heating and airflow drying equipment,
ultrasonic drying equipment has the advantages of fast drying speed, low temperature, low final moisture content, and material will not be damaged or blown away. It is suitable for the drying of food, medicine and biochemical products. Boucher dries sucrose by ultrasonic wave, which can quickly dry to 1.2% moisture content. Then the sucrose was treated under ultrasound for 16 minutes, and all water was removed. Shi Xiudong of Wuxi also quantitatively analyzed the requirement of ultrasonic intensity and frequency for liquid evaporation. In food processing, the drying problem of viscous materials will also be encountered. The advent of ultrasonic sprayers has solved the clogging problem of traditional centrifugal spray heads. It uses the strong vibration of the end face of the ultrasonic horn to make the liquid eject rapidly from the nozzle. In addition, the ultrasonic dehydration drying of food is not only fast, short time and good rehydration, but also the color, aroma, taste and nutritional components of food can be well preserved. This method is also suitable for the preparation of plant specimens.