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 07, 2019 -
Areca catechu is one of the four southern medicines in China. It is hot and humid and mainly produced in southern China. The traditional betel nut dryer has some shortcomings in drying betel nut more or less. For example, the drying cycle is long, the color is not uniform, the energy consumption is large, and the drying quality is not guaranteed. betel nut dryer adopts full automatic betel nut drying control system, zero pollution, zero emissions than similar products more time-saving, more labor-saving, larger drying capacity, scientific and rational system design, stable and reliable equipment, high efficiency, energy saving, green environmental protection!
Areca nut drying equipment is a new type of energy-saving dryer with high efficiency. Its working principle is that according to the principle of reverse Carnot cycle, a small amount of electric energy is used to evaporate the working substance into gaseous state in the evaporator after passing through the expansion valve, and a large amount of heat energy is absorbed in the air. The gaseous working substance is compressed into high-temperature and high-pressure gas by the compressor, and then heated by the condenser. The drying medium can be heated to 40 ~85 ~C by heating the drying medium continuously and circularly. No coal burning, no wood burning, no charcoal burning, no boilers, no steam. The areca nut dryer only needs a small amount of electric power to drive the compressor to obtain the required high temperature heat. The areca nut dryer is safe, sanitary, environmentally friendly, pollution-free and emission-free.
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< 1, areca nut drying equipment | structure: < / P > 1, heat pump heating device. 2. Insulation box structure. 3. Hot air circulation device. 4. Automatic dehumidifier. 5. Intelligent control device.
1, heat pump heating device.
2. Insulation box structure.
3. Hot air circulation device.
4. Automatic dehumidifier.
5. Intelligent control device.p>6.Ground thermal insulation system. The characteristics of
areca nut dryer are as follows: 1. High degree of automation, automatic temperature and humidity control during drying process, no need to turn over the oven, and automatic stopping of drying, which greatly reduces the labor cost, which can not be achieved by traditional drying methods. 2. Fruit quality is good, drying process using uniform hot air circulation, drying betel nut shrinkage uniform pedicle, more beautiful lines and no odor. 3. It has a wide range of applications and can be used in one machine for many purposes. Besides betel nut drying, the equipment can also be used in other food drying, such as cured, fruits and vegetables, seafood, tobacco, etc. It can greatly reduce the idle time of the equipment and improve the efficiency of the equipment. 4. Zero pollution, zero emission, government support, lower price. 5. Safety and reliability. There is no danger of harming people in the drying process. 6. The energy consumption of the drying process is low and the operation cost is effectively reduced. The cost of green fruit drying is 0.11 yuan/kg through effective experiments, which is 0.40-0.45 yuan more than that of traditional firewood burning and saves a lot of costs.
areca nut dryer technological process: 1. When the fruit is fresh into the oven, because the moisture content is still high, the first step is to use the dryer to gradually raise temperature, maintain 20-24 hours, so that water evaporates gradually, temperature regulation automatically drains moisture, lasts for 1-2 days, so that most of the water is discharged. 2. Screening with spade, in order to ensure the uniform drying speed of areca nut, the areca nut was screened, and the large and small fruits were selected, and the large fruits were placed at the bottom of the drying room. 3. The temperature of the oven is gradually increased, so that water evaporates and humidity is adjusted automatically to drain moisture, so that water vapor can be discharged for 20-24 hours, so that most of the water can be discharged. 4. Cooling down to 55-60 C and baking for two days, the weight of the fruit will be reduced to 25-30% of the fresh fruit weight, and the fruit will be dried.
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