JP2017023074A - Noodle drying equipment structure - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a non-fried noodle drying equipment structure in which temperature deviation in a drying chamber during noddle drying can be suppressed, temperature control and humidity control of the atmosphere in the drying chamber is relatively easy and crack generation on noodle lines can be prevented as far as possible.SOLUTION: In a non-fried noodle drying equipment A, a drying chamber 11 inside is divided into a predetermined number of noodle carriage housing rooms 17a to d, and the divided parts keep a constant spacing for air flowing, and are provided with many heating pipes arranged. In the vicinities of both side end parts of the drying chamber 11, arranged are air supply fans 19 under a condition of facing to each other, and, at the almost center part of the drying chamber 11, provided is a wind collecting chamber 15 for integrating and collecting warm winds flowing through the spacings of the heating pipes from the air supply fans 19 provided as facing to each other. In the wind collecting chamber 15, arranged is an exhaust 21 communicated with an exhaust pipe 22 for exhausting a part of the warm winds outside of the drying chamber 11 and with returning ducts 14a, b for returning the warm winds to the air supply fans 19 at both side parts of the drying chamber 11.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a noodle drying equipment structure.

  Various noodles that add color to the daily dining table have been widely eaten as one of the ingredients to entertain people's tongue.

  Among them, dry noodles are extremely useful foods because they last longer than raw noodles and can be eaten relatively quickly by being immersed in hot water or boiling water for several minutes.

  In general, when manufacturing noodles, noodle strings are cut out after kneaded and rolled water-mixed flour. In the case of dry noodles, the cut noodle strings are steamed as necessary, and a predetermined amount is assembled to adjust the shape, followed by drying.

  When the drying process is roughly divided, two kinds of methods are adopted in the dry noodle manufacturing process. One is a method in which noodles are put into fried oil at about 140 to 160 ° C. and oiled for 1 to 2 minutes to reduce the water content of 30 to 40% to about 3 to 6%. According to this method, a unique texture and flavor can be imparted to the noodles, but relatively high calorie dry noodles are produced.

  On the other hand, as a drying process which has become relatively mainstream in recent years, there is a method of drying by bringing a heated airflow into contact with noodles (hereinafter also simply referred to as an airflow drying method) without oiling (for example, patents). Reference 1). Dry noodles produced by this method are distributed as so-called non-fried noodles and have a feature that calories are relatively low.

  In particular, non-fried noodles produced by the air-drying method exhibit a texture that is relatively close to that of raw noodles when eaten, and are therefore widely produced in accordance with recent health-consciousness and consumer preferences.

JP-A-01-153055

  By the way, in drying noodles by the airflow drying method, the adjustment of the drying temperature is one of the important factors in stably producing good products.

  Of course, if the drying temperature is too low, the evaporation of moisture is delayed, which is a problem in production efficiency. However, if the drying temperature is too high, cracks will occur on the noodle strings, which is a unique food for non-fried noodles. There is a problem that the feeling is lost.

  For example, when noodles are dried at an overly dry temperature, the moisture on the surface of the noodle strings evaporates quickly, but the moisture near the center of the noodle strings is affected by the low thermal conductivity of the surface of the dried noodle strings. As a result, smooth evaporation of water is not performed.

  Moreover, since the flexibility of the noodle strings surface has already been lost due to drying, when the moisture in the vicinity of the center of the noodle strings evaporates, the noodle string surface is destroyed and cracks are generated.

  In general noodle drying equipment for non-fried noodles, it is usually possible to adjust the temperature inside the equipment to an optimum temperature for drying the noodles. Depending on the arrangement position in the room, it may become overdried, and the noodles may crack.

  The present invention has been made in view of such circumstances, suppresses temperature unevenness in the drying chamber during noodle drying, is relatively easy to manage the temperature and humidity of the drying chamber atmosphere, and is A noodle drying equipment structure capable of preventing the occurrence of cracks as much as possible is provided.

  The present invention also provides dry noodles in which the occurrence of cracks on the noodle strings is suppressed as much as possible.

  In order to solve the above-described conventional problems, in the noodle drying equipment structure according to the present invention, (1) the drying chamber is partitioned into a predetermined number of noodle cart storage chambers, and the partition portion has a certain gap for air circulation. A large number of heating pipes are held side by side, and an air supply fan is disposed in the vicinity of both side end portions of the drying chamber in an opposed state, and is provided facing the substantially central portion of the drying chamber. An air collecting chamber is provided to collect and collect hot air flowing from the air supply fan through the gap between the heating pipes. The air collecting chamber has an exhaust pipe for exhausting a portion of the hot air outside the drying chamber. A communicating exhaust fan was disposed, and a reducing duct for reducing hot air was communicated to the air supply fans on both sides of the drying chamber.

The noodle drying equipment structure according to the present invention is also characterized by the following points.
(2) The heating pipe generates heat by circulating a heat source fluid, and the heating pipes extending in the depth direction of the noodle cart storage chamber are arranged in parallel in a predetermined number of stages in the vertical direction, The end portions are connected in series to form one heating unit, and the partition portion further includes a plurality of heating units arranged in parallel in the vertical direction, and each heating unit is supplied with a heat source fluid. It was formed by connecting to the pipeline in parallel.
(3) The heating pipe is a heat pipe composed of a vacuum pipe enclosing a heat medium fluid and a heat source pipe penetrating close to the inner peripheral surface of the vacuum pipe, and the heat source fluid is supplied to the heat source pipe. Supply and dissipate heat.
(4) A plurality of exhaust fans are disposed in the air collecting chamber, and a part of the plurality of exhaust fans is constantly driven with air volume control for suppressing the rate of increase of humidity in the facility. The remaining exhaust fan is driven back and stopped every predetermined time, and a large-scale exhaust of the air in the equipment is performed at the time of driving to return the humidity in the equipment to a low humidity state. about.
(5) The suppression fan is controlled so that the humidity of the air in the facility increases over time while the increase of the humidity of the air in the facility is suppressed when the return fan is stopped during the drying of the noodles. That.

  Moreover, in the dry noodles which concern on this invention, it was decided to dry with the noodle drying equipment provided with the noodle drying equipment structure in any one of (6) said (1)-(5).

  According to the noodle drying equipment structure according to the present invention, the drying chamber is partitioned into a predetermined number of noodle cart storage chambers, and the partitioning portion maintains a certain gap for air circulation, and a plurality of heating pipes are arranged in parallel. In addition, an air supply fan is disposed in the vicinity of both side ends of the drying chamber in an opposed state, and the air supply fan provided in the substantially central portion of the drying chamber is opposed to the heating pipe through a gap between the heating pipes. An air collecting chamber is provided for collecting and collecting hot air flowing through the air collecting chamber, and an air exhaust fan for communicating an exhaust pipe for exhausting a part of the hot air to the outside of the drying chamber is disposed in the air collecting chamber. Because the reduction duct for reducing hot air is connected to the air supply fans on both sides of the drying chamber, temperature variation in the drying chamber during noodle drying is suppressed, and temperature and humidity management of the drying chamber is relatively easy. Noodles that can prevent cracks on the noodle strings as much as possible It is possible to provide a 燥 equipment structure.

  In addition, the heating pipe generates heat by circulating a heat source fluid, and the heating pipe extending in the depth direction of the noodle cart storage chamber is arranged in parallel in a predetermined number of stages in the vertical direction, and ends of adjacent heating pipes. The units are connected in series to form a single heating unit, and the partition portion further includes a plurality of the heating units arranged in the vertical direction, and each heating unit is connected to a heat source fluid supply pipe. If formed in parallel with the passage, when the wind from the air supply fan is heated through the gap between the heating pipes provided in the section, the temperature difference due to the difference in the vented position is minimized. It is possible to suppress temperature unevenness in the drying chamber.

  The heating pipe is a heat pipe composed of a vacuum pipe filled with a fluid for a heat medium and a heat source pipe that is inserted close to the inner peripheral surface of the vacuum pipe, and supplies the heat source fluid to the heat source pipe. If heat is radiated, the heat generated from the heating pipe can be made substantially uniform, and temperature unevenness in the drying chamber can be further suppressed.

  The air collecting chamber is provided with a plurality of exhaust fans, and some of the plurality of exhaust fans are constantly driven with airflow control for suppressing the rate of increase in humidity in the facility. If it is used as a suppression fan, and the remaining exhaust fan is driven back and stopped every predetermined time, it is a return fan that performs large-scale exhaust of the air in the equipment at the time of driving to restore the humidity in the equipment to a low humidity state The time until the drying chamber becomes a high humidity state unsuitable for drying noodles can be delayed while suppressing an excessive temperature drop in the drying chamber due to exhaust. Moreover, since large-scale exhaust is performed every predetermined time, the humidity in the drying chamber can be sufficiently reduced. Moreover, this large-scale exhaust facilitates moisture transpiration from the noodles by creating a negative pressure in the drying chamber, which can offset the decrease in transpiration efficiency due to heat loss associated with large-scale exhaust, while avoiding humidity equilibrium. Can also efficiently dry noodles.

  Further, the suppression fan is controlled so that the humidity of the air in the facility increases with time while the increase in the humidity of the air in the facility is suppressed when the return fan is stopped during the drying of the noodles. As a result, the whole noodles can be sufficiently dried in a state in which the noodles surface has appropriate flexibility while avoiding premature drying of only the noodles surface.

  In addition, according to the dry noodles dried in the noodle drying equipment having the above-described noodle drying equipment structure, the dry noodles that are sufficiently dried but have very few cracks on the surface of the noodles and make use of the texture of non-fried noodles It can be.

It is an external view of the noodle drying equipment provided with the noodle drying equipment structure concerning this embodiment. It is explanatory drawing which showed the structure of the noodle drying equipment. It is explanatory drawing which showed the structure of the division structure. It is explanatory drawing which showed the structure of the heating pipe. It is explanatory drawing which showed the time-dependent change of the drive timing of each fan, and humidity. It is explanatory drawing shown about the motion and effect | action of an air flow in a drying chamber.

  The present invention divides the drying chamber into a predetermined number of noodle cart storage chambers, and the partition portion is configured by arranging a plurality of heating pipes in parallel with holding a certain gap for air circulation. An air supply fan is disposed in the vicinity of both end portions of the air-conditioning unit, and hot air flowing from the air supply fan provided in the opposite center of the drying chamber through the gap between the heating pipes is collected and collected. An air collecting chamber is provided for air flow, and an exhaust fan is provided in the air collecting chamber for communicating with an exhaust pipe for exhausting a part of the warm air to the outside of the drying chamber. The present invention provides a noodle drying equipment structure characterized in that a reduction duct for reducing hot air is communicated with a fan.

  The drying chamber is not particularly limited as long as it has a room-like structure, but it is preferable to use an internal space of a structure such as an indoor prefab that can be installed in a factory building, for example.

  In addition, since the drying chamber needs to control the temperature, humidity, and airflow, it is desirable that the heat treatment outside and inside the drying chamber is performed as much as possible, or that the airflow outside the drying chamber does not affect the drying chamber. In particular, when the drying chamber is depressurized by a large-scale exhaust to be described later, the drying chamber is dried for a certain amount of time (for example, about 1/4 to 3/4 of the time until the next large-scale exhaust). What has the airtightness of the grade which can be kept in the pressure state (depressurized state) lower than the atmospheric pressure outside is suitable.

  Further, the inside of the drying chamber is partitioned into a predetermined number of noodle cart storage chambers. The noodle cart storage room is a space for carrying in the entire cart on which the noodles are placed when drying the undried noodles. The size and structure of the carriage are not particularly limited, and for example, a structure in which a plurality of salons in which a plurality of undried noodles are arranged can be placed while providing predetermined intervals in multiple stages can be used.

  Moreover, although the number of noodle cart storage rooms is not particularly limited, approximately 4 to 10 noodle cart storage chambers may be provided. Further, as will be described later, in order to provide a wind collecting chamber in the substantially central portion of the drying chamber, it is preferable to provide the noodle cart storage chambers equally on the left and right of the drying chamber with the wind collecting chamber interposed therebetween. The number can also be an even number, for example. In addition, you may make it provide division areas other than a noodle cart storage room and the below-mentioned wind collection room in a drying chamber. When a partitioned area other than the noodle cart storage room or the air collecting chamber is provided, the number of the partitioned areas is preferably an odd number because the air collecting chamber is provided in the approximate center of the drying chamber.

  The partition portion is configured by arranging a plurality of heating pipes in parallel while maintaining a certain gap for air circulation. That is, heat exchange is performed when the airflow passes through the gap provided in the partition portion, and the airflow is heated to be warm air.

  The airflow for passing through the gap is generated by an air supply fan arranged in a state of being opposed to the vicinity of both end portions of the drying chamber. This air supply fan may be configured to control the rotation speed, the operation timing, and the like by a predetermined control device, for example. In addition to the air supply fans, in addition to the vicinity of both ends of the drying chamber, a separate fan chamber is provided between each noodle cart storage room to provide an air supply fan, and an air flow is generated by more air supply fans. Also good.

  An air collecting chamber for collecting and collecting hot air flowing from the air supply fan through the gap between the heating pipes is provided in a substantially central portion of the drying chamber. That is, each air supply fan in one drying chamber and the other air supply fan in the other drying chamber are installed in the direction in which the airflow faces each other across the air collection chamber, and the most downstream of the airflow in the drying chamber The section is configured to be a wind collecting chamber. In other words, the airflow gathered in the air collecting chamber is warm air that has been warmed through the gaps between the heating pipes and has further gathered moisture from the noodles carried into the noodle carriage storage chamber.

  The air collecting chamber is provided with an exhaust fan that communicates an exhaust pipe for exhausting a part of the hot air to the outside of the drying chamber. The number of exhaust fans arranged in the air collecting chamber is not particularly limited, and may be one or more.

  The air collecting chamber is connected to a reducing duct for reducing hot air to an air supply fan provided in the vicinity of both ends of the drying chamber. In other words, the reduction duct transfers the remaining hot air collected in the air collecting chamber to the air supply fan provided near both ends of the drying chamber, which is the most upstream part of the air flow. This is a bypass flow path for returning without passing through the drying chamber.

  According to the configuration described above, the air flow generated by the air supply fan becomes warm air through the partition portion and comes into contact with the noodles to promote drying, while the temperature is kept substantially constant each time it passes through the partition portion. As a result, the noodles are uniformly dried while eliminating temperature unevenness in the drying chamber.

  Also, while the warm air that reaches the air collecting chamber is partially exhausted along with moisture to reduce the total amount of moisture contained in the air inside the drying chamber, the remaining warm air is again sent through the reduction duct to the uppermost stream. It reaches an air fan and can be used for drying noodles again while maintaining the amount of heat.

  Moreover, since the warm air reduced through the reducing duct is an air flow that has once passed through the vicinity of the noodle, it has a higher humidity than the non-reduced air and excessively dries the noodle surface. It is prevented.

  As described above, according to the noodle drying equipment structure according to the present embodiment, since the above-described configuration is provided, the air from the air supply fan passes through the gap between the heating pipes provided in the partition portions and is heated. In this case, the temperature difference due to the difference in the aerated position can be reduced as much as possible, and the temperature unevenness in the drying chamber can be further suppressed.

  The heating pipe described above may be one that generates heat electrically, but may also generate heat by circulating a heat source fluid. In the latter case, the heat source fluid can be, for example, hot water, hot water, steam, or the like.

  The heating pipe has a plurality of heating pipes extending in the depth direction of the noodle cart storage chamber and arranged in parallel in a predetermined number of steps in the vertical direction. In addition to constituting the heating unit, the partition portion may be formed by further arranging a plurality of the heating units in the vertical direction and connecting each of the heating units in parallel to the heat source fluid supply line. .

  By adopting such a configuration, the temperature difference for each heating pipe should be made as small as possible compared to the case where all the heating pipes constituting the partition portion are connected in series and the heat source fluid is circulated. And temperature unevenness in the drying chamber can be further suppressed.

  In addition, the heating pipe is a heat pipe composed of a vacuum pipe enclosing a heat medium fluid and a heat source pipe penetrating close to the inner peripheral surface of the vacuum pipe, and supplying the heat source fluid to the heat source pipe You may make it thermally radiate.

  By using such a heat pipe as the heating pipe, the heat of the heat source fluid is emitted from the pipe surface via the heat medium fluid. Therefore, since the heat generated from the pipe surface is regulated to be substantially constant by the amount of evaporation of the heat medium fluid in the vacuum pipe, the temperature difference between the heating pipes can be made as small as possible. Temperature unevenness can be further suppressed.

  In addition, a plurality of exhaust fans are disposed in the air collecting chamber, and a part of the plurality of exhaust fans is a constant drive suppression fan in which air volume control is performed to suppress the rate of increase in humidity in the facility. In addition, the remaining exhaust fan may be used as a return fan that performs a large-scale exhaust of the air in the equipment during the driving repeatedly and stopped every predetermined time to return the humidity in the equipment to a low humidity state.

  By adopting such a configuration, the suppression fan constantly discharges part of the water evaporated from the noodles together with the exhaust, so that the humidity increase rate in the drying chamber is suppressed compared to the case where there is no suppression fan. be able to.

  In particular, if the fan for control is controlled so that the humidity of the air in the equipment increases over time while the noodle is drying and the return fan is stopped, the humidity of the equipment air is controlled to increase over time. The rate of increase in humidity in the room becomes gradual, and premature drying of only the noodle surface can be prevented while avoiding suppression of moisture evaporation from the noodles due to the humidity equilibrium state.

  Further, the return fan is driven every predetermined time and exhausts a large amount of the drying room air as compared with the exhaust amount of the suppression fan, so that the humidity in the drying room that is approaching humidity equilibrium is lower in humidity. It is a fan for returning to a state.

  Here, the timing for driving the return fan is not particularly limited, but is preferably before the air in the drying chamber reaches humidity equilibrium. Further, it is desirable to discharge the air corresponding to approximately 50 to 70% of the drying chamber volume during the drive time of the return fan. If it is less than 50%, the humidity cannot be lowered sufficiently, and the drying time of the noodles may become longer. On the other hand, if it exceeds 70%, not only will the drying chamber temperature be excessively reduced, the drying time of the noodles will be lengthened, but also the humidity will be excessively reduced, leading to premature drying of the noodle surface.

  Thus, according to the noodle drying equipment structure according to the present embodiment, temperature unevenness in the drying chamber during noodle drying is suppressed, temperature management and humidity management in the drying chamber atmosphere are relatively easy, and on the noodle strings. The generation of cracks can be prevented as much as possible.

  In addition, the dry noodles according to this embodiment are dried in the noodle drying equipment having the above-described noodle drying equipment structure. Therefore, there are very few cracks and the texture similar to the raw noodles unique to non-fried noodles can be fully utilized.

  Hereinafter, the noodle drying equipment structure and dry noodles according to the present embodiment will be specifically described with reference to the drawings.

  FIG. 1 is an explanatory view showing an appearance of a noodle drying facility A having a noodle drying facility structure according to the present embodiment, and FIG. 2 is an explanatory view showing an internal structure of the noodle drying facility A in a front view and a plan view. It is.

  The noodle drying equipment A is composed of indoor prefabs installed in the food factory building, and includes six left and right side walls 1L and 1R, front and rear walls 2F and 2R, and five ceiling walls 3U or bottom wall 3D. A rectangular box-shaped equipment body 10 having a surface is provided.

  In addition, each of these walls has a plywood structure formed by sandwiching a heat insulating material with a cover plate formed of resin or the like, and suppresses the transfer of heat inside and outside the noodle drying equipment A through the wall It is configured to do. Further, the noodle drying equipment A is configured by combining the wall bodies as tightly as possible.

  Moreover, the inside of the equipment main body 10 is a drying chamber 11 that can dry ingredients such as vegetables attached to undried noodles and noodle products.

  As shown in FIG. 1 and FIG. 2A, a plurality of opening / closing doors 12 a to 12 g are disposed on the front wall 2 </ b> F of the equipment body 10, and foodstuffs such as noodles are provided in each partitioned region of the drying chamber 11. It is configured so that people can go in and out for maintenance, etc.

  Moreover, the control part 13 is arrange | positioned between the door 12e and the door 12f of the front wall 2F. The control unit 13 is electrically connected to some or all of the below-described blower fans and exhaust fans provided in the drying chamber 11 so that these fans can be controlled.

  As shown in FIG. 1, a plurality of (two in this embodiment) reduction ducts 14 a and 14 b are arranged on the ceiling wall 3 </ b> U of the equipment body 10 to circulate the air in the drying chamber 11. It is configured as possible.

  As shown in FIG. 2B, the drying chamber 11 is partitioned into a plurality of regions (nine regions in the present embodiment) by a plurality (eight in the present embodiment) of the partition structures 20, and substantially in the center. The area divided by the section is used as the air collecting chamber 15, and in the substantially left half of the drying chamber 11 from the left wall 1 L side toward the air collecting chamber 15, and in the substantially right half, the air collecting is performed from the right wall 1 R side. An airflow is generated toward the wind chamber 15. As will be described in detail later, the partition structure 20 is configured by arranging a large number of columnar heating pipes 23 in parallel while maintaining a certain gap, and the air flow is adjacent to the partition structure 20 via the partition structure 20. It can be ventilated.

  In the left half of the drying chamber 11, from the left side wall 1L of the equipment body 10 to the air collecting chamber 15, an upstream fan chamber 16L, a first noodle cart storage chamber 17a, an intermediate fan chamber 18L, and a second noodle cart. A storage chamber 17b is provided.

  Further, in the right half of the drying chamber 11, from the right side wall 1R of the equipment body 10 to the air collecting chamber 15, an upstream fan chamber 16R, a third noodle cart storage chamber 17c, an intermediate fan chamber 18R, and a fourth fan chamber A noodle cart storage chamber 17d is provided.

  The upstream fan chamber 16L and the upstream fan chamber 16R (hereinafter also collectively referred to as the upstream fan chamber 16) are partitioned areas that are the uppermost stream of the airflow that flows in the drying chamber 11, and the airflow that dries the undried noodles. It is a part for generating. The front wall 2F corresponding to the upstream fan chamber 16L and the upstream fan chamber 16R is provided with an opening / closing door 12a and an opening / closing door 12g, and can enter the room during maintenance or the like.

  The upstream fan chamber 16 is provided with four blower fans 19 each. Specifically, the upstream fan chamber 16L includes a total of four blower fans 19 including two upper units and two lower units along a partition structure 20 that partitions the upstream fan chamber 16L and the first noodle cart storage chamber 17a. Are arranged so as to supply air to the air collecting chamber 15 side (the side from the left to the center of the drawing).

  Similarly, in the upstream fan chamber 16R, a total of four blower fans 19 are provided on the air collection chamber 15 side (right side of the page) along the partition structure 20 that partitions the upstream fan chamber 16R and the third noodle cart storage chamber 17c. It is arrange | positioned so that it may air-feed to the side which goes to the center. In other words, the blower fan 19 disposed in the upstream fan chamber 16L and the blower fan 19 disposed in the upstream fan chamber 16R are disposed so as to face each other so that the supplied airflows merge. Yes.

  The first noodle cart storage chamber 17a to the fourth noodle cart storage chamber 17d (hereinafter collectively referred to as the noodle cart storage chamber 17) are in a state where undried noodles to be dried, other ingredients, etc. are placed on the cart. It is a division area for carrying in.

  The front wall 2F corresponding to each noodle cart storage chamber 17 is provided with an opening / closing door 12b, an opening / closing door 12c, an opening / closing door 12f, and an opening / closing door 12e, on which to-be-dried ingredients such as undried noodles and vegetables are placed. A cart can be entered and exited.

  In each noodle cart storage chamber 17, the airflow flowing through the partition structure 20 disposed on the upstream side of the airflow among the partition structures 20 on both the left and right sides is brought into contact with the undried noodles, so that the moisture contained in the noodles Is dried by feeding it through the partition structure 20 disposed on the downstream side.

  Each noodle cart storage chamber 17 is provided with an ultraviolet lamp (not shown) and the like so that the noodles to be dried can be hygienically dried by ultraviolet rays and ozone emitted from the ultraviolet lamp.

  The intermediate fan chamber 18L and the intermediate fan chamber 18R (hereinafter also referred to as the intermediate fan chamber 18) are sent from the upstream side noodle cart storage chamber 17, that is, the noodle cart storage chamber 17a and the third noodle cart storage chamber 17c. This is a partition area for energizing the air flow and supplying air to the second noodle cart storage chamber 17b and the fourth noodle cart storage chamber 17d, which are adjacent to the downstream side of the noodle cart storage chamber 17, via the partition structure 20. .

  Similar to the upstream fan chamber 16, the intermediate fan chamber 18L includes a total of four units, two upper and two lower, along the partition structure 20 that divides the intermediate fan chamber 18L and the second noodle cart storage chamber 17b. The blower fan 19 is disposed so as to supply air to the air collection chamber 15 side (the side from the left to the center of the drawing). Further, in the intermediate fan chamber 18R, a total of four blower fans 19 are arranged along the partition structure 20 that partitions the intermediate fan chamber 18R and the fourth noodle cart storage chamber 17d (from the right to the center of the drawing). It is arrange | positioned so that it may feed air to the side which goes to.

  The air collecting chamber 15 is a drying chamber in which the airflow that flows through the compartment structure 20 while passing through the noodle cart storage chamber 17 is gathered by the blower fan 19 disposed in the upstream fan chamber 16 and the intermediate fan chamber 18. 11 is a partitioned region located on the most downstream side of the airflow in the interior. The front wall 2F corresponding to the air collecting chamber 15 is provided with an opening / closing door 12d so that it can enter the room for maintenance or the like.

  Three exhaust fans 21 are disposed in the air collecting chamber 15. Each exhaust fan 21 is connected to an exhaust pipe 22 that guides the sucked air to the outside of the drying chamber 11 so that the collected airflow can be exhausted.

  In addition, one of the three exhaust fans 21 provided is a suppression fan 21a that is always driven during drying of the noodles, and the other two exhaust fans 21 are return fans that are driven at a predetermined timing. 21b.

  The suppression fan 21 a is a fan for suppressing the rate of increase in humidity in the drying chamber 11 that rises as noodle drying progresses in the noodle cart storage chamber 17. Although the rotation speed of the suppression fan 21a is controlled by the control unit 13 through a wiring or the like (not shown), the humidity rising speed in the drying chamber 11 is slower than the case where the exhaust fan 21 is not provided. The humidity is adjusted to the rate of gradually increasing.

  The return fan 21b is driven every predetermined time and exhausts a large amount of air in the drying chamber 11 as compared with the amount of exhaust of the suppression fan 21a, so that the air in the drying chamber 11 that is approaching humidity equilibrium. It is a fan for returning the state to a lower humidity state.

  The return fan 21b is also connected to the control unit 13 via a wiring or the like (not shown), and the control unit 13 performs ON / OFF control and rotation speed adjustment.

  Further, as shown in FIG. 1, the ceiling wall 3U of the air collecting chamber 15 is provided with an opening on the base end side of the reduction duct 14a and the reduction duct 14b (hereinafter also collectively referred to as the reduction duct 14). Among the airflows collected in the air collecting chamber 15, the airflow that has not been exhausted by the exhaust fan 21 can be guided into the reduction duct 14.

  Of the two reduction ducts 14, the opening on the front end side of the reduction duct 14a is connected to the ceiling wall 3U of the upstream fan chamber 16L by providing an opening, and the opening on the front end side of the reduction duct 14b is the ceiling wall of the upstream fan chamber 16R. An opening is connected to 3U, and the air flow induced in the reduction duct 14 is reduced to each upstream fan chamber 16 in which blower fans 19 corresponding to both sides of the drying chamber 11 are disposed. doing.

  Next, the configuration of the partition structure 20 will be described with reference to FIGS. 3 and 4. FIG. 3A is an explanatory diagram showing the configuration of the partition structure 20, and specifically shows the partition structure 20 in the XX sectional view shown in FIG. 2B. FIG. 3B is a schematic diagram showing a connection structure of the heating pipes 23 constituting the partition structure 20. FIG. 4 is an explanatory view showing the configuration of the heating pipe 23.

  As shown in FIG. 3A, the partition structure 20 is a member that partitions a space in the drying chamber 11, and a plurality (20 in the present embodiment) of heating pipes 23 are arranged in the depth direction of each chamber (drying). In the state of being extended in the front and rear wall direction of the chamber 11, they are arranged side by side in the vertical direction.

  Further, as shown in a partially enlarged view of FIG. 3A, the heating pipes 23 are arranged side by side while holding a constant gap 24 (5 to 10 cm in the present embodiment). The airflow can be distributed.

  The heating pipe 23 is a straight tubular member configured to allow warm water to flow as a heat source fluid, as shown in FIG. The heating pipe 23 is configured to be able to generate heat using the heat of the hot water, and is configured to be able to circulate the heat source fluid by connecting the heating pipes 23, and the air flow that circulates through the gap 24. Can be heated to generate hot air.

  FIG. 4B shows the configuration of the heating pipe 23. The heating pipe 23 is composed of a vacuum pipe 23a as an outer tube in which a heat medium fluid is sealed in an airtight manner, and a heat source pipe 23b as an inner tube penetrating close to the inner peripheral surface of the vacuum pipe 23a. It has a so-called heat pipe structure.

  In particular, in this embodiment, the heat medium fluid is mainly composed of alcohols, and hot water having a temperature of 40 to 80 ° C. from a hot water supply boiler (not shown) is supplied via a hot water supply pipe (described later) serving as a heat source fluid supply line. By supplying to the pipe 23b, the heating medium fluid heated by the heat source pipe 23b evaporates in the vacuum pipe 23a, and comes into contact with the inner surface of the vacuum pipe 23a to warm the vacuum pipe 23a. And the airflow which passes the clearance gap 24 becomes warm air by contacting this vacuum pipe 23a.

  Thus, since the heating pipe 23 is configured to be heated via the heat medium fluid as described above, even when a plurality of the heating pipes 23 are connected and the flow path of the hot water as the heat source fluid becomes long, The amount of heat generated from the heating pipe 23 is suppressed due to the evaporation amount and heat capacity of the heat medium fluid as a bottleneck, and the amount of heat generated from the upstream side to the downstream side of the heat source fluid among the plurality of connected heating pipes 23 is suppressed. It becomes substantially constant, and the inside of the drying chamber 11 can be heated substantially uniformly without temperature unevenness.

  Further, when such a heating pipe 23 constitutes the partition structure 20, a predetermined number (5 in this embodiment) of adjacent end portions of the heating pipes 23 are connected in series to each other in series. 30.

  That is, as shown in FIG. 3B, the heating unit 30 is configured by connecting the heat source pipes 23 b of the five heating pipes 23 in series using the connecting pipe 33.

  Further, a hot water supply main pipe 31 through which hot water supplied from a hot water supply boiler (not shown) is circulated in the drying chamber 11, and the end of the heating pipe 23 located on one end side of the heating unit 30 is connected to the hot water supply branch. The hot water supply pipe 31 is communicated with the hot water supply pipe 31 through the pipe 31a so that hot water can be supplied to the heat source pipe 23b.

  In addition, a collection main pipe 32 is laid in the drying chamber 11. The recovery main pipe 32 is a pipe for recovering hot water from each heating unit 30 and returning it to the hot water supply boiler. The end of the heating pipe 23 on the other end side of the heating unit 30 is connected via a recovery branch pipe 32a. The recovery main pipe 32 is communicated.

  The partition structure 20 is configured by using a plurality (four in this embodiment) of the heating units 30 and connecting them in parallel between the hot water supply main pipe 31 and the recovery main pipe 32.

  Therefore, compared with the case where all of the 20 heating pipes 23 are connected in series in the present embodiment, the heat distribution of the entire partition structure 20 can be made substantially uniform, and the inside of the drying chamber 11 is further free of temperature unevenness. Heating can be performed substantially uniformly.

  Next, the drive timing of the suppression fan 21a and the return fan 21b and the humidity change in the drying chamber 11 will be described with reference to FIG.

  As described above, the suppression fan 21a is always ON during the drying of the noodles, and always exhausts a part of the airflow collected in the air collecting chamber 15 (see FIG. 5A).

  Further, as shown in FIG. 5B, the return fan 21 b is controlled to be driven at a predetermined timing preset in the control unit 13 by the administrator of the noodle drying facility A.

  Therefore, as shown in FIG. 5C, the humidity in the drying chamber 11 is slightly higher than the amount of moisture evaporated from the noodles while the humidity rising rate is suppressed by the suppression fan 21a and the rate of increase in humidity is suppressed. As a result, the humidity gradually increases.

  Then, the return fan 21b is driven at a timing T1 before the humidity in the drying chamber 11 reaches a humidity equilibrium state where the evaporation of moisture from the noodles is not promoted, so that a large amount of air in the drying chamber 11 is exhausted. Thus, the humidity is drastically decreased and the state returns to the original state (timing T2).

  At this time, the heat escapes with a large amount of exhaust gas, but the inside of the drying chamber 11 is depressurized to promote moisture evaporation from the noodles. Therefore, it is possible to suppress a decrease in evaporation efficiency accompanying a decrease in temperature in the drying chamber 11 (a decrease in the temperature of the airflow), and to prevent a decrease in drying efficiency as much as possible.

  Next, the overall operation and the like in the noodle drying facility A will be described with reference to FIG. FIG. 6 is a schematic front view showing a cross section in the left-right direction of the noodle drying equipment A, and specifically shows a YY cross section in FIG.

  First, in the upstream fan chamber 16, the air in the upstream fan chamber 16 becomes a warm air flow through the partition structure 20 by the blower fan 19, and the first noodle cart storage chamber 17 a and the third noodle cart storage chamber, respectively. It flows into 17c.

  The warm air that reaches the first noodle cart storage chamber 17a and the third noodle cart storage chamber 17c contacts the undried noodles, thereby removing moisture from the noodles and drying the noodles. The warm air containing moisture is heated again through the partition structures 20 on the downstream side of the first noodle cart storage chamber 17a and the third noodle cart storage chamber 17c, and flows into the intermediate fan chamber 18.

  The warm air that has reached the intermediate fan chamber 18 is heated again via the partition structure 20 while being energized by the blower fan 19 again, and reaches the second noodle cart storage chamber 17b and the fourth noodle cart storage chamber 17d, respectively.

  The warm air that reaches the second noodle cart storage chamber 17b and the fourth noodle cart storage chamber 17d contacts the undried noodles, thereby removing moisture from the noodles and drying the noodles. The warm air containing moisture is heated again through the partition structures 20 on the downstream side of the second noodle cart storage chamber 17b and the fourth noodle cart storage chamber 17d, and flows into the air collecting chamber 15.

  Part of the warm air in the air collecting chamber 15 is exhausted by the suppression fan 21a. Further, the remaining warm air is reduced again to the upstream fan chamber 16 through the reduction duct 14, and is circulated in the drying chamber 11 as an air current by the blower fan 19 disposed in the upstream fan chamber 16 again.

  Therefore, the temperature distribution in the drying chamber 11 becomes extremely uniform, and the occurrence of cracks in the noodles can be prevented as much as possible, and dry noodles utilizing the unique texture of non-fried noodles can be produced.

  In the air collecting chamber 15, the return fan 21b is driven at a predetermined timing. Therefore, it is possible to efficiently dry the noodles while avoiding the humidity equilibrium state and covering the decrease in the evaporation efficiency due to the temperature decrease with the negative pressure.

  As described above, according to the noodle drying facility structure according to the present embodiment, the drying chamber (for example, the drying chamber 11) is partitioned into a predetermined number of noodle cart storage chambers (for example, the noodle cart storage chamber 17). The partition portion (for example, the partition structure 20) is configured by arranging a plurality of heating pipes (for example, the heating pipes 23) side by side while maintaining a constant gap (for example, the gap 24) for air flow. An air supply fan (for example, a blower fan 19) is disposed in the vicinity of both ends of the drying chamber in an opposed state, and a gap between the air supply fan and the heating pipe provided in the substantially central portion of the drying chamber. An air collecting chamber (for example, the air collecting chamber 15) for collecting and collecting the warm air circulating through the exhaust air is provided, and an exhaust pipe (for example, an exhaust pipe for exhausting a part of the hot air to the outside of the drying chamber) , An exhaust fan (for example, an exhaust fan) communicating with the exhaust pipe 22 1) and a reduction duct (for example, reduction duct 14) for reducing hot air is communicated with the air supply fans on both sides of the drying chamber, thereby suppressing temperature unevenness in the drying chamber during noodle drying. Further, it is possible to provide a noodle drying equipment structure that is relatively easy to manage the temperature and humidity of the drying room atmosphere and that can prevent cracks on the noodle strings as much as possible.

  Finally, the description of each embodiment described above is an example of the present invention, and the present invention is not limited to the above-described embodiment. For this reason, it is a matter of course that various modifications can be made in accordance with the design and the like as long as they do not depart from the technical idea according to the present invention other than the embodiments described above.

DESCRIPTION OF SYMBOLS 10 Equipment body part 11 Drying room 13 Control part 14 Reduction | restoration duct 15 Air collection room 16 Upstream fan room 17 Noodle cart storage room 18 Intermediate fan room 19 Blower fan 20 Compartment structure 21 Exhaust fan 21a Suppression fan 21b Return fan 22 Exhaust Pipe 23 Heating pipe 23a Vacuum pipe 23b Heat source pipe 24 Gap 30 Heating unit 31 Hot water main pipe 32 Recovery main pipe A Noodle drying equipment

Claims (6)

  The drying chamber is partitioned into a predetermined number of noodle cart storage chambers, and the partitioning portion is configured by arranging a plurality of heating pipes in parallel with maintaining a certain gap for air circulation, and also on both side ends of the drying chamber. An air supply fan is disposed in the vicinity in an opposed state, and the warm air flowing through the gap between the heating pipes from the air supply fan provided in the substantially central portion of the drying chamber is collected and collected. An air collection chamber is provided, and an exhaust fan connected to an exhaust pipe for exhausting a part of the warm air to the outside of the drying chamber is disposed in the air collection chamber, and warm air is supplied to the air supply fans on both sides of the drying chamber. A structure for drying noodles, characterized in that a reduction duct for reducing the temperature is communicated. The heating pipe generates heat by circulating a heat source fluid,
The heating pipe extending in the depth direction of the noodle cart storage chamber is arranged in parallel in a predetermined number of steps in the vertical direction, and the end portions of the adjacent heating pipes are connected in series to form one heating unit, The partition section is formed by further arranging a plurality of the heating units in the vertical direction, and connecting each of the heating units in parallel with a supply pipe for the heat source fluid. Noodle drying equipment structure.   The heating pipe is a heat pipe composed of a vacuum pipe enclosing a heat medium fluid and a heat source pipe penetrating close to the inner peripheral surface of the vacuum pipe, and supplying the heat source fluid to the heat source pipe 3. The noodle drying equipment structure according to claim 1 or 2, wherein heat dissipation is performed.   A plurality of exhaust fans are arranged in the air collecting chamber, and a part of the plurality of exhaust fans is used for suppressing constant driving in which air volume control is performed to suppress the rate of increase in humidity in the facility. As a fan, the remaining exhaust fan is a return fan that returns the humidity in the facility to a low humidity state by performing large-scale exhaust of the air in the facility at the time of driving by repeatedly driving and stopping every predetermined time The noodle drying equipment structure according to any one of claims 1 to 3.   The suppression fan is controlled so that the humidity of the air in the facility increases with time while the humidity of the air in the facility is suppressed when the return fan is stopped during drying of the noodles. The noodle drying equipment structure according to claim 4, wherein   Dry noodles dried by a noodle drying facility comprising the noodle drying facility structure according to any one of claims 1 to 6.

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