Fruit And Vegetable Combination Drying Experiment Research And Equipment Optimization

Combined drying technology as a new type of drying technology is developed in recent years, in different stages of drying with different drying technology, compared to the past single drying technology, combined drying technology has the advantage of high drying efficiency, dry products with high quality and low energy consumption. This paper on the basis of the original lab experiment equipment to process and energy consumption experiment of common fruits and vegetables, for the combination of drying equipment upgrading to provide theoretical and technical basis, in order to design a high efficiency, low consumption, high product quality, high degree of automation equipment.Through the drying experiment research of five materials of green peppers, cowpea, kiwi fruit, apples, and carrots, and with the help of the data processing softwares of Excel, Design-Expert, SPSS, MATLAB, to analysis of experiment results. For the combination drying equipment modular design to provide theoretical support. Where in the single factor experiment of green pepper was conducted to analyze the influence of factors on the evaluation index, through the Excel, the Design-Expert software to analyze the results, the influence degree of factors on the experiment results and the optimal drying parameters were obtained. Through software SPSS22.0 analyzing the experiment results of cowpea and carrots, the influence degree of significance for the influence of factors on the evaluation index is obtained and the mathematical regression model and linear regression equation are establised, then the comprehensive optimization of the drying processes of material is conducted for determining the drying process paramters of cowpea and carrots respectively by using MATLAB software. For kiwi and apple slices experiment results, range analysis and variance analysis is conducted by using visual analysis method and SPSS22.0 software respectively, and the best drying processing plan is obtained through the analysis of significance of factors on experiment results by using Duncan multiplicity analysis.With apple and carrot drying as an example to experiment analysis of energy consumption equipment. Among them, apple slices drying experimental study on the energy consumption is conducted by using three different drying methods of hot air drying, vacuum drying, hot-air vacuum combination drying, and the drying curve and energy consumption curve are obtained. Through the comparison analysis of different factors corresponding to the rate of drying and drying energy consumption, the influence law and the influence degree of various experimental factors on energy consumption of drying is concluded. Through the experiment of the energy consumption of combined drying of carrot The range analysis and variance analysis of energy consumption of the carrot orthogonal experiment is conducted through MATLAB software, then the primary and secondary order of different experimental factors on drying time and energy consumption, the significance degree, and the optimal value of each factor are obtained.These provide theoretical basis for structural design of devices.Through these fruits and vegetables combination drying technology experiment and analysis of energy consumption experiment, find out the existing problems of drying equipment:uneven drying, high energy consumption, air exhaust cannot effectively use the shortages of equipment control and put forward the corresponding improvement measures. In te first place, to solve the uneven drying phenomenon appeared in material drying processes for the current structure of the convectional hot-air drying oven, a new combination of hot air vacuum drying oven put forward in this study, making the distribution of temperature and humidity of hot air evenly on each layer materials, achieving a uniform material drying. Aiming at the condition of large heat loss of the hot blast pipe wall, a 160 mm layer of glass wool is installed in the hot air pipe wall to reduce the heat dissipation. For the use of hot waste gas, air air-source heat pump with an evaporator to absorb the heat of the exhaust gas program is developed, and a complete set of improvement measures of providing the heat for the hot-air drying processes by using heat pump is put forward, and according to the existing equipment and device characteristics calculation, the model of the heat pump is selected, finally the process control of the moisture content of the overall system is designed, making the moisture content of material in drying process real-time on-line monitoring. This research provided a technical basis for the dried fruit and vegetable processing and related equipment design.