When I was producing dried noodles, there was too much water on the ground in the second area of the drying room. Ask the teacher for help.

The problem of water accumulation in the drying room is that the water is in two States: 1, there is water on the ground and wall skirt, and 2, the water droplets at the top of the drying room condense. Especially, the condensation of water droplets at the top of the drying chamber has the greatest influence on dried noodles. When the top of the drying chamber reaches a certain amount, water drops drop on the noodles, so that the noodles stick together. According to the requirements of moisturizing and drying process, under normal control, the wall, floor and top of the drying room are wet due to the high air humidity in the cold air belt setting area, moisturizing area and high temperature area, but there should be no water accumulation on the ground and no water drops on the top. The following three solutions. (1) Insufficient moisture emission in the drying room. Solution: Adjust the air door or increase the fan displacement. (2) The air circulation in the stagnant water in the drying room is not smooth, resulting in a local vacuum area, and hot and humid air cannot be discharged, especially in winter. Solution: Ensure that the air in the drying room is replenished and circulated smoothly, leaving no dead ends. (3) The drying room has poor thermal insulation, especially in winter, and the large temperature difference causes water accumulation or water drops. Effective heat preservation measures must be taken to meet the requirements of drying process.