The Optimization Of Hybrid Solar Drying Equipment And Research On Drying Process Of Chinese Wolfberry

In order to achieve sustainable development, get access to production and livingenvironment. Which aims at “blue sky, green land, clear water,” the planing of“Twelve-Five” spelled out that they will support strongly in the industries and technologyon energy saving and environmental protection the conservation of energy resources,developing circular economy, Zhongning county, Ningxia is rich in Chinese wolfberry,Chinese wolfberry is another saying of wolfberry, which matured as well as flowering, butfresh Chinese wolfberry is difficult to store, it must be store after dried, currently most ofycium barbarum in zhongning used sun drying, there are many defects of it, such as longdrying cycle, poor sanitation, and serious losses, among other issues. This study useshybrid solar drying equipment to have a test of drying Chinese wolfberry, I have analysisthe data of temperature, humidity, to improve the equipment’s ability. For the classic solardrying equipment, the temperature of hot air varied with the changes of solar radiation.While to obtain high quality of Chinese wolfberry, the drying process requires at least threetemperature stages, from low to high. To achieve this condition and have a suitabletemperature and climate, I modified the control module by the help of intelligenttemperature-humidity controller and increasing the power of fan and heater. Here are theresults:1.With the help of wolfberry Drying experiment, found the problems through dryingby hybrid solar drying equipment. During the daytime the Heat-collecterheat collector heatcollector heat collector can makes drying room temperature increased to70℃, during night,by the use of electric heating, drying room temperature can increase to30-40℃; the drycycle is52h (sunny days), eventually containing water rate12.1%, the dry cycle is60h(rainy days), eventually containing water rate21.3%; By the analysis of temperature、humidity and the dry curve, found that the lack is: temperature fluctuations is large, and itcauses too much of times during night drying, and different drying cycle exist in differentlayer, the water rate of wolfberry is too high during the drying test of rainy days.2. In response to these shortcomings, I have retrofitting the solar equipment. Imodified the control module by the help of intelligent temperature-humidity controller. Idivided the drying process into several stages; each stage has a different temperature. Acold-air valves are used to reduce the air temperature and a air-heater is used to stabilize the temperature. Humidity controller is used to control the outflow air volume. A dryinginstrument is used to test the quality and the lasting period of the Chinese wolfberry fromusing the modified equipment. I set up the drying cycle to be5stages, and a suitablehumidity environment is ensured.(Result), To compare with the traditional sun-dryingprocess, in the sunny days, the modified equipment can shorten the drying cycle of from52hours to30hours. Compared with actual temperature, the average temperature’s differencerate reduce to±3.5℃, shortening drying period of the lower layer on gap into about2h.Optimized drying temperature reach to55-65℃at night, sunny drying cycle takes30h,and the final water rate is12.9%, rainy days drying cycle takes36h, and the final water rateis13.4%.3.Comparison of Chinese wolfberry content extracted by5different pre-processingmethods. Analysis dry time and the quality effects among5species pre-processingtechnology on medlar. Find the solution of KOH (50%KOH+50%of distilled water),vegetable oil, alcohol in10%,20%,70%weight proportion of saponification liquid in20℃environment. Waiting for4min, the saponification solution with K2CO3and distilledwater by2%,4%,94%weight ratio of mixed, put he Chinese wolfberry into the temputereof35℃-38℃, stirring for10min. This scheme is suitable for Lycium drying, analyzed andoptimized the process in response to the surface. The best pretreatment conditions were:pre-treatment temperature39℃, pre-treatment time12min, ratio of K2CO3andsaponification solution is1:2, the drying time is21.5h.4.Quality research. Physical and chemical indicators, microbial indicators of Lyciumbarbarum were determined, and nutrition. Wolfberry fruit moisture content10.56g/100g,4.01g/100g, ash content, protein content10.69g/100g, fat content0.89g/100g, up toGB/T18672-2002of medlar special quality standard. Total sugar content39.14g/100g, andthe special quality standard deviation of0.66g/100g. The total amino acid reached51.60mg/g, health indicators have reached the national standard.