Changzhou product is drying to overcome the chicken zoom problem

    China Drying Network Jiangsu Changzhou Pinzheng Drying Equipment Co., Ltd. is committed to the research and development of chicken essence production lines for more than a decade. It has boldly improved and innovated key equipment, overcomes the problem of excessively high drying temperature and chicken precision, and adapts it to chicken production process requirements and improves production. Efficiency and product quality.

    Sodium glutamate in the drying temperature of more than 120 degrees will zoom, after eating is harmful to the human body, therefore, when the drying temperature must be controlled at between 95 degrees and 115 degrees, so as to play the nutritional value of chicken essence. The surface moisture of chicken after granulation is relatively high, there is a certain viscosity, easy to stick to the surface of the drying machine to cause drying difficulties. For this reason, the company has made a lot of improvements to conventional vibrating fluidized bed dryers, mainly using four stages of dried chicken essence. The first stage adopts pre-drying with low-temperature and high-air volume to rapidly reduce the surface moisture of the chicken essence and reduce the surface viscosity; the second stage adopts a moderate-temperature and large-volume air drying to further reduce the surface moisture of the chicken essence; the third stage adopts the conventional air volume drying to make Chickens have sufficient residence time in the fluidized bed to obtain effective drying. The fourth stage uses high air volume cooling to enable the chicken to be packaged directly after sieving. At the same time, it is required to standardize the design of the opening rate of the bed surface, the direction of the opening, and the selection of the fan to meet the technical requirements of the chicken in different stages and increase the volume of the fluidized bed boiling chamber. The mainframe adopts a frame structure to improve the fluidization effect of the dried chicken and the reliability of the fluidized bed operation.

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