3D Printing (3DP) is a kind of Rapid Prototyping technology, which is a kind of technology to construct objects by layer-by-layer printing based on digital model files by using powdery metal or plastic and other adhesive materials.
3D printing is usually realized by digital technology material printer.It is often used in mold manufacturing, industrial design and other fields to make models, and then gradually used in the direct manufacturing of some products. There are already parts printed by this technology.The technology is used in jewelry, footwear, industrial design, architecture, engineering and construction (AEC), automotive, aerospace, dental and medical industries, education, geographic information systems, civil engineering, firearms and other fields.
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The drying operation in the food industry is a basic unit operation, such as the drying of fruits and vegetables, the manufacture of powdered milk and egg yolk powder, the baking of bread biscuits, and the manufacture of starch. In addition, fermented foods, monosodium glutamate, citric acid, enzyme preparations, etc., malt drying in beer production, sugar drying in sugar production, and the like. The purpose of food drying is to remove the moisture in the material, reduce its volume and weight, facilitate the storage and transportation of the product, and prevent microorganisms from multiplying in the finished product.
An important trend in food processing technology is to maximize the maintenance of food nutrition and color and flavor, and the choice of drying process and equipment has a great influence on the nutrition, color and flavor of food products. Dry food has many characteristics associated with food, it is different from the drying of chemical products, the former need to consider food hygiene, nutritional loss, color and flavor changes, etc., have strict restrictions on drying temperature and time; food drying is different from pharmaceutical products Drying, because the food is often a low value-added product, while the drug is generally a high value-added product, the former must consider the economics of the drying process.
Around the "quality and economy", in recent years, food drying technology and equipment have made a lot of progress, and the combination of vacuum and other drying methods or heating technology has given the new meaning and vitality of the drying industry.
Vacuum drying has the advantages of low drying temperature and relatively low oxygen in the drying room, avoiding fat oxidation, pigment browning and other advantages. It is suitable for the drying of heat-sensitive food materials. In addition, the equipment cost and drying cost are relatively low. Vacuum drying The dry food midpoint has an important position.
The saturated vapor pressure of water is closely related to the temperature. In the vacuum state, the boiling point of water is reduced, that is, operating under vacuum, that is, operating at a low temperature, so as to avoid destruction of nutrients such as vitamins at high temperatures, and at the same time, increase the drying speed. In addition, in the vacuum system, the content of air in the unit volume is lower than that in the atmosphere. Drying the food in this relatively oxygen-deficient environment can reduce or even avoid the opportunity of oxidation of the fat in the food, pigment browning or other oxidative deterioration, Therefore, vacuum drying is used to obtain better food quality.
Vacuum drying has a wide range of applications in the food, pharmaceutical, chemical and other industries. Domestically, various vacuum drying equipments have also been developed and introduced. Its structural forms are various. Commonly used forms in the food industry include box-type, double-cone vacuum dryers, and belt-type vacuum dryers. These conventional vacuum drying devices are mainly heated by hot air, steam or electricity, and use heat conduction, convection or radiation principles to transfer heat from the outside to the interior of the material.
Vacuum drying is combined with microwave heating technology or other drying methods, and many new types of vacuum drying devices have appeared, which promote the development of vacuum drying. Vacuum microwave drying absorbs the advantages of both microwave heating and vacuum drying. It is a promising drying technology. China Food Machinery and Equipment Network recommends that China speed up the research and development of vacuum microwave drying equipment.
Vacuum drying equipment is a high-tech product. Through the efforts of the past two decades, the development and production level of vacuum drying equipment in China has been greatly improved. The design has become more reasonable, the quality has been improved, the cost has been gradually reduced, and the degree of automation and after-sales service have been improved. In the future, the demand for vacuum drying equipment will accelerate.
Vacuum drying equipment gives new vitality to the food industry
Drying is usually the last step in the food production process and therefore has an important relationship with food quality and final product. If the drying process is not well controlled, the product will be deteriorated and lost. Foods are mostly heat-sensitive materials. If they are badly controlled during the drying process, they will deteriorate, destroy their color, fragrance and taste, and affect the product quality. The selection of drying methods and drying equipment should be based on the product characteristics, yield, and economics.