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Design principles for temperature distribution in stick noodle drying room

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The distribution pattern of temperature and humidity in the drying channel of the stick noodle production line. During the drying process, noodles go through three major stages: the preparatory drying stage, the main drying stage, and the final drying stage. The drying temperature and humidity also differ.

The preparatory drying stage requires air medium with lower temperature and higher humidity; The internal evaporation stage in the main drying stage requires an air medium with low, medium temperature and slightly higher humidity; The full evaporation stage requires air with medium to high temperatures and low humidity; The temperature and humidity in the final drying stage gradually transition from the temperature and humidity in the full evaporation stage to the indoor temperature and humidity. The temperature gradually decreases from medium temperature to low temperature, and the humidity gradually rises from low humidity to relatively humid values.

There are two situations in the distribution of heat and humidity on a certain cross-section of the drying oven: in the width direction of the drying oven, the temperature and humidity values at a certain location are equal and cannot have any difference, that is, the temperature and humidity values in the width direction of a certain cross-section of the drying oven are constant, and their values are equal to the temperature and humidity values corresponding to the length direction of the drying oven. The distribution of heat and humidity in a certain height direction of the drying passage is that the heated air has a higher temperature and lower humidity. Under the diffusion effect of convection fans, the stick noodles absorb some heat, and the flat wall of the drying passage absorbs heat dissipation. The air temperature gradually decreases, but when it reaches a certain position (such as near the end of the hanging noodles), its temperature tends to be consistent. According to this distribution pattern, in order to prevent the phenomenon of warping at the end of the dried noodles, it is more appropriate to arrange the dehumidification holes in the high position corresponding to the middle of the stick noodles in the drying process.

Our stick noodle production line equipment at Dongfang Naomu Food Machinery Co., Ltd. has a reasonable structural design, strong adaptability to use, and is easy to operate in installation, use, maintenance, and other aspects. We will actively communicate with new and old customers. We are dedicated to providing comprehensive system services and professional technical support to new and old customers, from initial consultation to plan setting, equipment manufacturing, and later on-site installation and personnel training.