Good dachshund heat pump dryer option: meat dehydrator
by：IKE Food Machinery2020-02-17
The quality of sausage is mainly determined by the drying process of sausage, besides the ingredient process. In the drying process of sausage, it is not only necessary to remove the moisture in the material to make it reach the standard moisture content of the finished product, but also to affect the color, taste, shape (appearance) and other appearance index requirements of sausage. Ensure that sausage products do not mildew, ferment or deteriorate within the shelf life. Guangzhou Yike developed a professional drying machine for cured meat. The drying time of cured meat is short, and the dried sausage has good color and fragrance, which saves processing cost and improves the quality and grade of products. Working principle of sausage heat pump dryer the sausage heat pump dryer uses the inverse Carnot principle to absorb the free heat in the air and transfer it to the drying warehouse, so as to improve the temperature of the drying room, and to achieve the drying of materials with the corresponding dehumidification and dehumidification equipment. The heat pump dryer is composed of compressor: heat exchanger (internal machine), throttler, heat receiver (external machine), compressor and other devices to form a refrigerant circulation system. The refrigerant circulates in the system under the action of the compressor. It completes the process of gas pressure rise and temperature rise in the compressor (the temperature is as high as 100 ℃). It enters the internal machine and releases high temperature heat to heat the air in the drying room. At the same time, it is cooled and transformed into liquid flow. When it runs to the external machine, the liquid quickly evaporates and absorbs heat and transforms into gas state again, and the temperature drops to - 20 At - 30 ℃, the air around the heat receiver will continuously transfer heat to the refrigerant. The continuous circulation of the refrigerant can carry the heat in the air to the air temperature in the heating room of the drying room to achieve the purpose of drying materials.
Ii. Setting of drying process of sausage dryer:
The drying process of sausage is generally divided into the following stages to set parameters:
1. Preheating stage:
At this stage, the heating temperature of cured meat should be raised to 60 degrees within half an hour and last for about an hour. During this stage, no dehumidification is carried out to allow the meat products to ferment. The whole internal preheating makes it easy for water to come out. .
2. Heating stage:
After the preheating fermentation stage is completed, the dryer equipment needs to set the temperature at 50 to 55 degrees, so that the surface temperature of meat products is lower than the internal temperature, and water is easy to discharge. The humidity is determined according to the specific situation, and the drying time is determined according to different materials.
3. Deceleration and cooling stage:
The system temperature control at 45 to 50 degrees, after another in front of the stage heating and hot processing, internal heat evenly, water easy to come out, the temperature control to this degree, just maintain meat shape and color phase, humidity appropriately according to the site dried meat platoon is wet processing, dry time according to the specific situation to decide.
4. Heating stage of express delivery:
At this point, the moisture in the meat products easy to evaporate and discharge almost all the water, the rest is the knot, at this point to raise the temperature, speed up the solid, do not carry out the wet treatment, time control in a certain range, by observing the changes in meat products, properly stop the dryer equipment operation, until the final product out.
Three, so a good sausage heat pump dryer to choose the right