Abstract
Objective: In order to solve the practical problem of uneven temperature distribution in the tunnel and easy adhesion of sandwich seaweed to the conveyor belt. Methods: The structure of tunnel baking equipment for sandwich seaweed and the software and hardware of fuzzy PID temperature control system were designed in this study, the baking device model was established based on the boundary conditions set in the actual production environment, after that, the CFD simulation optimization experiments was performed on the temperature field inside the tunnel. Results: The simulation experiment showed that the parameter combination of evenly arranged heating tubes, 30 heating tubes, 220 mm spacing, and 1 000 mm heating length was the most suitable for the baking of sandwich seaweed. It could be concluded from the prototype test that the optimized sandwich seaweed baking equipment had a uniform temperature distribution in the tunnel, a pasting frequency of ≤ 2 times/hour, a production efficiency of ≥ 1 000 pieces/hour, and a product quality consistency error of ≤ 2.1%, which met the actual production requirements of sandwich seaweed baking. Conclusion: The use of this device can effectively solve the problem of uneven temperature distribution inside the tunnel of traditional sandwich seaweed tunnel baking equipment, and meet the actual production requirements of sandwich seaweed baking.
Publication Date
7-22-2024
First Page
96
Last Page
100,179
DOI
10.13652/j.spjx.1003.5788.2023.80671
Recommended Citation
Chao, YU; Shufa, CHEN; Shuoshuo, NIU; Yang, LIU; Hengyang, QI; and Zhaoya, ZHAN
(2024)
"Optimization design and experimental research of sandwich seaweed tunnel baking equipment,"
Food and Machinery: Vol. 40:
Iss.
5, Article 14.
DOI: 10.13652/j.spjx.1003.5788.2023.80671
Available at:
https://www.ifoodmm.cn/journal/vol40/iss5/14
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