The fried dough block has a higher temperature after the frying process, when it is transported to the cooler, the temperature is usually about 80 ~ 100 ° C. If these cubes are not cooled and packed directly, they will not be able to withstand storage. If the cooling can not reach the predetermined standard, it will also cause moisture in the package and cause hygroscopicity mildew deterioration, so it is necessary to cool the product. The main factors affecting the effectiveness of the cooling device of the instant noodle production line are:
1.Cooling time
Other parameters must be, the longer the cooling time, the better the cooling effect, conversely, the shorter the cooling time, the worse the cooling effect. As the cooling process progresses, the temperature difference between the dough and the cooling medium is gradually reduced. Extending the cooling time without limit will make the cooling equipment huge, or reduce the production capacity, because there are two ways to extend the cooling time, one is to reduce transmission speed, the other is to extend the length of the cooling tunnel.
2. Cooling speed and volume
The cooling air speed and volume is one of the main factors that affect the cooling effect. The larger the volume of air, the greater the energy exchange between inside and outside the cooler, which is beneficial to the rapid cooling, because the temperature difference between the cooling medium and the surface increases. Large wind speed requires large wind pressure, wind pressure on the cooling block is beneficial, because only to ensure a certain wind pressure, can blow through the block, its energy away.
3. The walking speed of the mesh belt
The walking speed and cooling time of the mesh belt affect each other. The faster the walking speed of the mesh belt, the shorter the cooling time, and the worse the cooling effect. Conversely, the slower the walking speed of the mesh belt, and the longer the cooling time, the better the cooling effect, but it will reduce production. The walking speed of the mesh belt can be adjusted with a speed range of 3 ~ 9 m/min.
4. The nature of the blocks
The temperature of dough block is the main factor affecting the cooling effect. If the hot air drying instant noodles, its low temperature, cooling is easy. If the fried instant noodles, its high temperature, cooling is difficult. In addition, the diameter of noodle, the density of dough pattern and the stacking of dough all affect the cooling effect.
Zhengzhou Dongfang Naomu Food Machinery Co., Ltd.specializing in the development and production of automatic fried instant noodles production line, bag fried instant noodles production line, bowl noodles production line, we use the best quality service, the most professional technology to return the majority of customers and society.