Vegetable, tea, bean drying room, dehumidification and moisture removal air heat exchanger

Efficient dehumidification and dehumidification systems are required during the drying process of agricultural products such as vegetables, tea, and beans to ensure the quality and efficiency of the drying process. The gas heat exchanger plays a crucial role in this process. The following is a detailed introduction to the dehumidification and dehumidification system of vegetable, tea, and bean drying rooms.

Dehumidification process:
The humid and hot air in the drying room is drawn out by the exhaust fan and exchanges heat with the incoming dry air when passing through the air air heat exchanger.
After passing through the heat exchanger, the temperature of the discharged humid and hot air decreases, and the water vapor condenses into liquid water and is discharged.
The incoming dry air is preheated by a heat exchanger and enters the drying room, improving the drying efficiency.

Application scenarios
Vegetable drying: such as chili peppers, carrots, cabbage, etc., by controlling temperature and humidity, the color and nutrition of the dried vegetables are not destroyed.
Tea drying: For green tea, black tea, oolong tea, etc., the aroma and quality of the tea are maintained through appropriate temperature and humidity control.
Legumes drying: such as soybeans, mung beans, red beans, etc., are dried evenly with hot air to ensure the dryness and storage quality of the beans.

The application of gas air heat exchangers in vegetable, tea, and bean drying rooms has improved the energy efficiency and product quality of the drying process through efficient dehumidification and dehumidification functions. Reasonable design and use can significantly reduce energy consumption and operating costs, while being environmentally friendly, making it an indispensable part of modern drying technology.