Abstract
[Objective] To address key issues in conventional soy sauce residue drying processes, including high energy consumption, severe equipment corrosion, and the susceptibility of heat-sensitive nutrients to degradation, a novel integrated drying system was designed and developed to achieve high efficiency, energy savings, and reliable product quality. [Methods] The system integrates key technologies such as spiral air-duct drying and two-stage dust removal. Based on the reverse Carnot cycle principle of a heat pump, a low-temperature drying environment of 40~75 ℃ was established, with the aim of reducing energy consumption while maximizing the retention of the material’s original quality. [Results] The system achieved a processing capacity of 130 t/d (initial moisture content of 32%) and was able to consistently reduce the moisture content of soy sauce residue to below 15%. The specific moisture extraction rate reached 3.3 kg/(kW·h), demonstrating significant energy-saving performance. Physicochemical analysis confirmed that the retention rate of key nutrients, such as crude protein, exceeded 95% after drying. The dried residue exhibited stable properties, met food-grade standards, and could be directly used for subsequent resource utilization. [Conclusion] The integrated low-temperature heat pump belt drying system developed in this study effectively resolves the conflict between energy efficiency and product quality in soy sauce residue drying. It provides a reliable technical solution for the efficient and high-value utilization of high-salt, high-moisture, and heat-sensitive by-products.
Publication Date
7-25-2026
First Page
186
Last Page
193
DOI
10.13652/j.spjx.1003.5788.2025.80479
Recommended Citation
Shumo, Liu; Liangliang, Wang; Yan, Qi; Zhiqiang, Luo; and Lei, Cao
(2026)
"Design and application of low-temperature heat pump belt drying technology in soy sauce residue drying process,"
Food and Machinery: Vol. 42:
Iss.
7, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2025.80479
Available at:
https://www.ifoodmm.cn/journal/vol42/iss7/23
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