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Cold air dryers, I guess everyone is familiar with it. The filter equipment manufacturer tells you that many of our food and vegetables in our lives are processed and dried by air. The following filter equipment manufacturers will introduce the principle and application scope of cold air dryers!
The filter equipment manufacturer tells you that cold air drying is a process in which low-temperature and low-humidity air is forced to circulate between foods to gradually reduce the water content to achieve drying. The low-temperature and low-humidity air continuously absorbs the moisture on the food surface in the forced circulation; the saturated air passes through the evaporator. Due to the evaporation of the refrigerant in the evaporator, the surface temperature of the evaporator drops below the air dew point temperature, and the air is cooled after passing through the evaporator And precipitate moisture, and the separated moisture is discharged from the reservoir body by the water collector; the low-temperature and low-humidity air then enters the condenser. Since the high-temperature gaseous refrigerant from the compressor flows in the condenser, the air is heated to form dry air; then it is saturated Air is mixed to produce low temperature and low humidity air repeatedly circulating
The filter equipment manufacturer tells you that the cold air dryer uses a high-efficiency fan for forced circulation in a heat-preserving and airtight warehouse to form strong convection and negative pressure. Under the uninterrupted work of the high-efficiency refrigerator and high-quality control system, the warehouse The hot and cold alternate rapidly. When the hot air circulates and convection, the surface temperature of the item rises, and the water in the body continuously leaks out, causing "sweat". Then it is quickly blown by the cold wind, which quickly takes away the moisture on the surface, and forms the condensed water through the cold row and drains it out of the storage.
The filter equipment manufacturer tells you that the principle of the cold air dryer to dry food is: forcedly circulate low temperature (5℃～15℃) air on the surface of the object to be dried, and the filter equipment manufacturer tells you that the surface of the processed food material is water vapor The partial pressure is different from that of the low-temperature and low-humidity air, which causes the moisture of the material to be dried to evaporate continuously, so that the low-humidity air reaches saturation, and after dehumidification by the evaporator, it becomes sub-zero low-temperature humid air. After being heated to 5-15 degrees low temperature and low humidity, the air is circulated repeatedly to achieve the purpose of drying.

The filter equipment manufacturer tells you that the cold air dryer has a low operating temperature and protects the color, fragrance, taste, individual shape and effective nutrients of the dried material more effectively than any traditional equipment; the filter equipment manufacturer tells you that it is widely used in aquatic products and various Dehydration and drying of agricultural products, such as the drying and processing of fish, seafood, high-protein foods, dried fruits, medicinal materials, various seeds, special wood, etc.