Shuliy’s automatic cocoa bean belt dryer can dry fresh cocoa beans efficiently. It provides high-efficiency, uniform, and continuous drying, suitable for medium to large cocoa processing plants and export-oriented businesses.
Drying is a crucial step in cocoa processing. Freshly fermented cocoa beans usually have a moisture content of 55%–60%, which must be reduced below 7% to meet the requirements for shelling, grinding, and storage. Traditional sun drying is greatly affected by weather and can cause mold, uneven drying, and unstable quality.
工作原理
可可豆由可可豆带式干燥机的喂料器均匀铺在不锈钢网带上。当带子缓慢移动到干燥室时，热空气从上到下或从下到上通过豆子，快速去除水分。潮湿的空气由排气风扇排出，允许连续循环干燥。
干燥温度可以控制在(50–120 °C)，气流和带速可以根据豆子的水分、品种和干燥要求进行调整，确保每颗豆子均匀加热。
如何使用网带干燥机干燥可可豆？
1. Raw Material Preparation
After fermentation, cocoa beans need to be screened and cleaned to remove moldy beans, husks, and other impurities. Then spread the beans evenly on the stainless steel mesh belt. A layer thickness of 2–6 cm is recommended to ensure hot air can fully penetrate the bean layer.
2. Preheating Stage (50–70 °C)
Slowly heat the beans at a low temperature to gradually evaporate surface moisture. This prevents the surface from drying too quickly and forming a hard shell, which can affect further dehydration.
3. Main Drying Stage (80–100 °C)
Hot air passes through the mesh belt from top to bottom or in a circulating manner, accelerating moisture diffusion and evaporation inside the beans. This stage is key to rapidly reducing the beans’ moisture content.
4. Equalizing Drying Stage (60–70 °C)
Lower the temperature to allow internal and external moisture to balance, ensuring even drying and consistent color.
5. Cooling and Discharge
After drying, beans enter the cooling section or cool naturally. Once the temperature drops below 40 °C, the beans are discharged. Cooled beans can go directly to packaging or storage.
6. Testing and Storage
Check moisture content with a moisture meter, keeping it below 7%. After cooling to room temperature, store the dried cocoa beans in sealed containers to prevent moisture absorption or rewetting.
可可豆的推荐干燥参数
| 物品 | 参数范围 | 说明 |
|---|---|---|
| 干燥温度 | 50–120 °C | 低温保护 可可香气 |
| 干燥时间 | 4–8小时 | 根据初始湿度调整 |
| 热源 | 电、热空气、生物质 | 可定制 |
| 最终湿度 | ≤7% | 符合出口标准 |
| 带材 | 304不锈钢 | 食品级，耐腐蚀和 耐热 |
| 网孔大小 | 3 mm | 防止豆子掉落， 确保通风 |
| 层数 | 可选2–5层 | 可以满足不同的生产能力 |
解决方案的优点
Continuous Automatic Drying
可以24小时不间断运行，节省劳动力。
Uniform Drying and Consistent Color
多层热空气渗透确保豆子内部和外部均匀脱水。
节能
热空气循环设计使能耗比传统干燥机降低超过30%。
卫生安全
所有不锈钢接触表面均符合食品级标准。
Intelligent Control System
自动温湿度控制确保每批干燥一致。
Customizable Production Line
可以根据工厂规模、产量和能源要求灵活设计。
可可豆干燥生产线配置清单
| 设备名称 | 功能 |
|---|---|
| 发酵罐 / 发酵箱 | 发酵可可豆以发展所需的风味 |
| 振动筛 / 筛选机 | 去除破损的豆子和杂质 |
| 空气分离器 / 除尘器 | 去除轻微杂质和灰尘 |
| 喂料输送机 | 将可可豆均匀铺在干燥带上 |
| 多层连续带式干燥机 | 核心干燥设备具有分级温控和热空气循环 |
| 热风炉 / 热源系统 | 提供热空气进行干燥 |
| 排气风扇系统 | 去除干燥过程中产生的水分 |
| 冷却部分 / 冷却输送机 | 冷却干燥的可可豆 |
| 排出输送机 | 将干燥的可可豆转移到收集或包装处 |
| 湿度计 | 测量可可豆的水分含量 |
| 包装接口 / 收集系统 | 连接到包装或存储系统 |
| 电气控制系统 | PLC集中控制温度、带速、气流和干燥时间 |
Notes: The above standard list is for reference only. The specific configuration should be adjusted according to the customer’s production plan. If you have any requirements, please contact our staff via the pop-up window or WhatsApp.
与Shuliy合作
Shuliy’s cocoa bean belt drying machine, with its energy-saving, efficient, automated, and food-grade hygienic design, has become the ideal choice for many cocoa processing companies.
如果您想提高干燥质量，降低能耗，并实现标准化生产，请联系我们以获取定制解决方案。
