The type of staple food in our country is very rich. In addition to rice, steamed bread, noodles, rice noodles, etc. are all popular foods. Among them, the noodles are popular among the general public because of their delicious taste and convenient storage. Nowadays, the degree of industrialization of noodle making is increasing, and heat pump drying technology is a good helper for making noodles.
The production of noodles has a long history. In traditional hand-made, the noodles are usually made by drying or drying. However, this method is greatly affected by natural factors and the production efficiency is also very low. In modern times, the production of noodles has gradually abandoned natural drying and began to use heat pump dryers.
Unlike open forms that are naturally dry, dried noodles that are dried using a heat pump dryer are typically placed in a sealed drying room. The sealed drying room reduces the interference of the external environment on the drying process, which not only improves the production efficiency of the noodles, but also reduces the food safety problems caused by the open environment. The heat pump dryer mainly uses hot air to circulate in the room to carry away the evaporation of water in the material to achieve the purpose of drying. Compared with traditional production, heat pump drying is more efficient and produces more.
According to the author's understanding, the drying of the noodles is mainly divided into four stages. The first stage: cold wind shaping. This stage will set the temperature to a lower level, usually around 26 ° C, and the humidity will remain between 55 and 56%. The surface moisture of the noodles is removed mainly by the flow of a large amount of dry air, and the noodles are initially shaped, and the time is about 30 minutes.
The second stage is the stage of moisturizing and sweating. At this time, the temperature in the drying room will be appropriately increased, and the humidity will also be increased. This can increase the internal temperature of the noodles so that the moisture in the noodles is transferred from the inside to the outside. The temperature at this stage will remain at around 35 °C, the humidity will increase to 75% to 85%, and the time will be around 30 minutes.
The third stage is the warming and dehumidifying stage. At this time, the noodles tend to balance due to the internal and external water, so the drying temperature will be further increased, so that the indoor temperature will reach 35 to 45 ° C, and the humidity will be reduced to about 60%. At this time, raising the temperature and lowering the humidity can largely remove the moisture in the noodle.
After the first three stages, most of the moisture in the noodles has been removed. At this point, you can enter the fourth stage - cooling and cooling. The temperature at this time needs to be lowered to 26 to 30 ° C and the humidity is 55%. This stage takes about 90 minutes to achieve the production requirements of the noodles by slowly reducing the internal temperature and humidity of the noodles.
Although the production steps of the noodles look a bit complicated, with the help of the heat pump dryer, these are “small dishesâ€. Because the heat pump dryer has a * temperature and humidity control system, it can adjust the temperature and humidity in the drying room by adjusting the evaporation temperature and condensation temperature to meet the temperature and humidity requirements of each stage. In addition, by adjusting the production data such as temperature and humidity, the heat pump dryer can also realize the production of different types of noodles.
Modern people's life is fast-paced, and convenient and simple foods are becoming more and more popular. Noodles are one of them. With the help of heat pump drying technology, the noodles on the market are not only of high quality but also of many types. It is believed that with the further development of heat pump technology, the quality of the noodles will be further improved, and the type of noodles will be more abundant.
The production of noodles has a long history. In traditional hand-made, the noodles are usually made by drying or drying. However, this method is greatly affected by natural factors and the production efficiency is also very low. In modern times, the production of noodles has gradually abandoned natural drying and began to use heat pump dryers.
Unlike open forms that are naturally dry, dried noodles that are dried using a heat pump dryer are typically placed in a sealed drying room. The sealed drying room reduces the interference of the external environment on the drying process, which not only improves the production efficiency of the noodles, but also reduces the food safety problems caused by the open environment. The heat pump dryer mainly uses hot air to circulate in the room to carry away the evaporation of water in the material to achieve the purpose of drying. Compared with traditional production, heat pump drying is more efficient and produces more.
According to the author's understanding, the drying of the noodles is mainly divided into four stages. The first stage: cold wind shaping. This stage will set the temperature to a lower level, usually around 26 ° C, and the humidity will remain between 55 and 56%. The surface moisture of the noodles is removed mainly by the flow of a large amount of dry air, and the noodles are initially shaped, and the time is about 30 minutes.
The second stage is the stage of moisturizing and sweating. At this time, the temperature in the drying room will be appropriately increased, and the humidity will also be increased. This can increase the internal temperature of the noodles so that the moisture in the noodles is transferred from the inside to the outside. The temperature at this stage will remain at around 35 °C, the humidity will increase to 75% to 85%, and the time will be around 30 minutes.
The third stage is the warming and dehumidifying stage. At this time, the noodles tend to balance due to the internal and external water, so the drying temperature will be further increased, so that the indoor temperature will reach 35 to 45 ° C, and the humidity will be reduced to about 60%. At this time, raising the temperature and lowering the humidity can largely remove the moisture in the noodle.
After the first three stages, most of the moisture in the noodles has been removed. At this point, you can enter the fourth stage - cooling and cooling. The temperature at this time needs to be lowered to 26 to 30 ° C and the humidity is 55%. This stage takes about 90 minutes to achieve the production requirements of the noodles by slowly reducing the internal temperature and humidity of the noodles.
Although the production steps of the noodles look a bit complicated, with the help of the heat pump dryer, these are “small dishesâ€. Because the heat pump dryer has a * temperature and humidity control system, it can adjust the temperature and humidity in the drying room by adjusting the evaporation temperature and condensation temperature to meet the temperature and humidity requirements of each stage. In addition, by adjusting the production data such as temperature and humidity, the heat pump dryer can also realize the production of different types of noodles.
Modern people's life is fast-paced, and convenient and simple foods are becoming more and more popular. Noodles are one of them. With the help of heat pump drying technology, the noodles on the market are not only of high quality but also of many types. It is believed that with the further development of heat pump technology, the quality of the noodles will be further improved, and the type of noodles will be more abundant.
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