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A Brief Discussion on the Posibility of Using Belt Type Dryer to Dry Small Shrimp.

Issuing time:2019-07-24 20:25

Coastal fishermen make a living by fishing at sea. Small fish and shrimps with low value are often treated as feed at low prices. Previously many small shrimp producing areas, including Yangjiang, Zhanjiang, Xiapu, Zhoushan, Qinhuangdao, Liaoning and Dalian, mainly used boilers to dry shrimp. The water content of shrimp was super high. More than 90% of shrimp was water. The heat needed for drying was high, the required drying time was short, and it was easy to be spoiled if the heat supply is not enough in a certain period of time, shrimp will be spoiled and cause waste of raw materials, which will bring endless distress to the enterprises that process shrimp. To know the nutritional value of shrimp is still very rich, the market is also very large. Is there a good way or drying technology to make shrimp no longer wasteful in drying process? Which drying equipment is more suitable for shrimp drying? Let's talk about it today.

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First of all, we know that the penetrable thickness of hot air to shrimp is limited. Hot air with too high temperature can pass through shrimp at a higher temperature, which will cause waste of heat. Secondly, too high temperature will damage shrimp in some drying areas, affecting the quality of finished products. Small shrimps are prone to deterioration, so they need to be dried in a relatively short time. When the shrimp is picked up in water, it will stink if it does not start drying within an hour, or if it does not dry in the assembly line or in the drying room, or if the moisture is not discharged in time in the drying system. Different shrimp, drying difficulty level is different, the thickness laid in the equipment is not the same. Salty shrimp is the thickest and easiest to dry, followed by light shrimp, and fresh salt-free shrimp is the thinnest and hardest to dry. The net belt type automatic shrimp dryer specially improves the drying process according to the above characteristics of shrimp. Its unique air distributor makes the hot air distribute more evenly and ensures the consistency of shrimp quality. With air energy dryer as heat source, the shrimp drying process keeps clean, bright color, original flavor and small. The drying of shrimp, shrimp rice, shrimp shell and shrimp head is more than enough. Upgrading and upgrading of some shrimp equipment in Shipu, Zhoushan, Fujian and Zhangzhou are under way to meet the regulatory requirements of the government.

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In the design of the system, attention should be paid to the recycling of hot air. If the shrimp is paved thick enough to withstand high temperature (such as 100 degrees), it can make full use of the heat contained in the hot air, so that the temperature of the humid air is below 50 degrees and the humidity is saturated, then there is no need to recycle the hot air. If the shrimp must be laid very thin, withstanding temperature only about 60 degrees, and the humidity temperature is more than 50 degrees, then the shrimp can not make full use of the heat contained in the hot air, it must recycle the hot air. Therefore, the unprincipled recycling of hot air is a wrong way to misunderstand material differences, to improve heat utilization and to waste equipment. During the drying process, the moisture evaporated by shrimp increases the temperature of the air in the drying box. The warm air flows through the evaporator of the heat pump, cooling and discharging the condensate water. The refrigerant releases the heat energy of the wet air it previously absorbed in the evaporator at the condenser to heat the dehumidified air. The hot air from the condenser returns to the drying oven to continue drying shrimps.

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The dried shrimp with different moisture content can be obtained by varying the speed of the drying line. The heat generated by heat pump unit of belt type dryer system is heated from bottom to top by the fan set. The working temperature of the pipeline drying equipment is generally about 60-70 Celsius Degree. This is a low-temperature drying technology for shrimp. The journey of shrimp from the inlet to the outlet depends on the dryness of the dried products needed. We can adjust the speed of the belt type drying production line according to the need, generally in about 1-2 hours.


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Through the above working principle diagram, we can clearly see that the net-belt shrimp dryer based on air energy technology uses air energy dryer as heat source, layered drying, temperature control in stages, taking into account the moisture transport characteristics of shrimp and other materials, the ultimate use effect is dehumidification uniformity, fast drying speed and good effect, short and short. In five hours, more than 90,000 kilograms of shrimp have been dried. In addition, the heat pump compressor, condenser, evaporator, chain type material and model, shell material, power of induced draft fan, regulating valve of induced draft fan, motor power, motor speed ratio, number of fans, power of fan, temperature resistance of fan, power of frequency conversion equipment, switch, voltage stabilization equipment and wire specifications are also considered. The above parameters of the heart components.

With the development of heat pump drying technology, it ensures the precise shaping of the color, appearance, taste and nutrients of the dried materials, and ensures the environmental protection, energy saving, safety and intelligence in the drying process, so that the heat pump drying equipment will be more suitable for food processing, agricultural products processing, seafood processing and drying of Chinese medicinal materials. And other areas bring more gospel.


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