CN102150927B - Microwave blanching multi-stage tandem rolling fruit and vegetable pulping machine - Google Patents
Microwave blanching multi-stage tandem rolling fruit and vegetable pulping machine Download PDFInfo
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention provides a microwave blanching multi-stage tandem rolling fruit and vegetable pulping machine. The machine comprises a microwave and optical-wave vaporization blanching chamber, a rotary arranging knife slicing machine, a continuous rolling unit and a storage bin, wherein a microwave and optical-wave transmitter, a temperature sensor, a sprinkler, a glass-ceramic sliding plate, a polytetrafluoroethylene (PTFE) sliding plate, a PTFE sliding hydrophobic grid, a water collecting plate and a water collecting groove are arranged on the upper part of the microwave and optical-wave blanching chamber; quick blanching of original fruits is realized under the composite action of microwave, optical-wave and steam; the blanched original fruits are sliced into flakes in the rotating arranging knife slicing machine; the flake materials fall into a continuous rolling unit, are squeezed into pulp through a two-stage trapezoidal gear roller and a primary elastic body roller; the pulp is collected in the storage bin, and the complete machine applies MCU for automatic control. By utilizing the machine, the problems that the conventional fruit and vegetable blanching and pulping process has high-carbon emission, nutrition loss is serious, and skin and seed chips are massively mixed in the pulp to influence the quality are completely solved; and the effects of environmental friendliness, energy conservation, emission reduction and high-quality high-efficiency blanching and pulping are realized. The machine can be widely applied to fruit and vegetable juice and pulp preparing processes.
Description
(1), technical field:
The present invention relates to food industry fruit juice, jam processing equipment field, for all fruits and vegetables class magma reparation technologies such as tomato, apple, strawberry, mango, hawthorn, peach, Lee, jujube, apricot, plums.
(2), background technology:
1, similar products kind
At present, there is not yet the report of blanching, slurrying all-in-one both at home and abroad.
Usually, the fruits and vegetables blanching adopts steam, hot water or is undertaken by three kinds of modes such as steam bubble heat hot water, type have combined type blanching machine (as shown in Figure 2), the spiral unit of precooking of P4, etc. type.And the fruit and vegetable pulping machine, according to its crumbling method difference, has the different types of machines such as serrated knife formula beater (as shown in Figure 3), fish scale hole cutter formula beater.
2, technological process
As shown in Figure 2 and Figure 3, blanching and making beating are two groups of series complete set of equipments.Its technological process is: former fruit 26 falls into hot-tub 27 by feeding web, blanching some minutes is (depending on the fruit kind, size and water temperature are just determined) after, through turning over, really taking turns 28 is delivered to roller conveyer belt 29, be provided with cold water spraying box 30 above the roller conveyer belt, by blanching heat fruit, force cooling, then send into beater hopper 42 through conveyer belt 35, screw feeder 43 feeds serrated knife formula disintegrating machine by fruit and carries out fragmentation, again through rotating shaft 39, clamper 45, scraper plate 38 etc., pulp is separated with seed skin slag, pulp preserves in hopper 44, send into next procedure from lower port.
3, know-why
Hot water or steam blanching, be mainly to utilize thermal convection current and heat exchange pattern, transfers heat to fruits and vegetables, makes it reach preset temperature, realizes the purpose of sterilization, sterilization and enzyme-deactivating; Beater is to utilize helicla flute to force to extrude, and will expect that fruit feeds enforcement fragmentation in serrated knife or fish scale hole cutter disintegrating machine, then enters the scraper plate barrel sieving machine and takes off slag slurrying.
4, existing problems:
From the close examination of modern science and technology and low-carbon economy angle, problem highlights, and is mainly manifested in the following aspects to adopt the blanching in century more than one and beating process " less, slowly, poor, take ":
(1), carbon emission is serious, pollutes large.
Fig. 3 hot water blanching technique of take is example, owing to will keeping hot water constant temperature, must uninterruptedly use hot water circuit or steam input bubbling, so boiler is necessary equipment.By daily output jam 80 tons (processing approximately 500 tons of former fruits), calculate, this blanching one procedure only, a year carbon emission amount just reaches nearly 1000t/n; C0
2Discharge quality 3230.9t/n, volume reaches 1816.0 myriametres
3/ n; Carbon and other dust emissions 88.1t/n; SO
2Discharge 97.2t/n; NOX (nitrogen oxide) discharges 48.6t/n.Simultaneously, due to blanching water Reusability, the sugar penetrated in fruits and vegetables, mineral matter, vitamin etc. raise the concentration of water, must regularly change, and as not treated discharge, will cause the pollution of rivers and lakes oxygen enrichment.
(2), energy consumption is high.
The heat energy absorbed in the blanching process due to fruits and vegetables must pass through boiler-hot water, twice conversion of hot water-fruits and vegetables, semi-open hot-tub and pipe network loss in addition, total utilization efficiency of heat energy less than 50%, this is one of major reason of fruit juice, jam production highly energy-consuming.
(3), nutrition leak is serious.
The hot water blanching must directly be dipped into fruits and vegetables in 88～99 ℃ of hot water, soak time does not wait (determining depending on different cultivars) from 7,8 minutes to 10 a few minutes, be equivalent to boil, the meetings such as the multiple sugar part in former fruit, mineral matter, vitamin are infiltrated in hot water because of concentration difference, cause nutrient loss.According to people's experimental studies such as German Helmar professors Schubert, hot water blanching process nutrient loss amount reaches more than 30%.
(4), pulp poor quality.
In beater, the former fruit after blanching must be smashed through rotation serrated knife or fish scale hole cutter.This process is that skin, seed, meat are broken together, unavoidably have in screening operation subsequently that part skin, seed chip are difficult to remove and in having stayed fruit juice, jam, thereby product quality, color and luster, mouthfeel are caused to harmful effect, even can easily form precipitation.
(3), summary of the invention:
Purpose of the present invention, be in order to overcome the high carbon emission of existing blanching pulping process, pollute the hard nut to cracks such as large, that energy consumption is high, poor quality, nutrition leak are serious, with a kind of new non-carbon-emitting, pollution-free, low energy consumption, high-quality intelligent machine, replaces.
1, concrete scheme of the present invention is:
Microwave blanching multistage continuous pressing fruits and vegetables pulper, it is characterized in that: top arranges microwave, light wave vaporization blanching chamber, it comprises anti-leak stainless steel outer casing, microwave, light wave transmitter, water sprinkler, devitrified glass slips flitch, and multilayer PTFE slips flitch, PTFE and slips the hydrophobic grid of material and water collection sheet, groove, water sprinkler to devitrified glass slip flitch watering produce steam and prevent panel and material overheated, former fruit on multilayer PTFE slips flitch in the rolling dropping process by microwave, light wave, the quick blanching of steam; Middle part arranges rotary rowed cutter slicer; Bottom arranges tandem rolling unit and storage bin; At indoor temperature sensor T1, the T2 of establishing of vaporization blanching; Complete machine is controlled by MCU is unified, and the blanching indoor temperature of guaranteeing to vaporize is controlled in 100 ± 3 ℃ of scopes, thereby realizes that fruits and vegetables blanching, section, slurrying are integrated, automation.
Microwave blanching multistage continuous pressing fruits and vegetables pulper overall structure as shown in Figure 1.
In microwave, light wave vaporization bottom, blanching chamber, rotary rowed cutter slicer is installed, 8 the blade cuttves of arranging on a radial cut face, in axial blade cutter spacing, be 10～12mm, blade adopts 165 ° of nick cutting edges, determine at striker plate, under the shear action of sword and the moving sword of rotation, former fruit to be thinly sliced, be convenient to roll and " eat " advance and be easy to realize that skin, seed, meat separate.
Stainless steel feeding funnel is installed below slicer, and to the milling train feeding, the milling train unit consists of three grades, six roller, and the I and II roll forming of the roll is identical, is isosceles trapezoid tooth roll, and the third level is elastomer plastic cement roll, and three grades of roller spacings are all fine-tuning.
Storage bin is installed below milling train.
2, the present invention has two technological innovations, and its principle is:
(1), microwave, light wave fruits and vegetables vaporization blanching technology.
Utilize heating using microwave fruits and vegetables major advantage to be: A, microwave irradiation make in fruits and vegetables the aqueous polar molecule with per second 2.45 * 10
9Speed changes sequence, and itself becomes heater fruits and vegetables, and microwave energy is converted into the heat content of water, with hot water, steam, conducts heat and compares, and energy loss is little, energy-conservation; B, microwave penetration power are extremely strong, can make material inside and outside, Free water, in conjunction with instant water, heat up together, and its firing rate is 10～100 times (referring to ISBN978-7-5019-5746-0) of hot water, steam heat exchange process; C, heating using microwave are without any waste discharge, safety and environmental protection.
Light wave and microwave are slightly had any different, and at first it acts on material is that surface temperature is raise, and then by the conduction and convection mode, internal temperature is raise; It acts on microcrystal glass plate, can make its surface temperature up to 560 ℃, and the water of the plate face that can make to flow through is vaporized rapidly.
The present invention has utilized the These characteristics of microwave, light wave just, innovative design microwave, light wave vaporization blanching chamber, as shown in Figure 4.Be provided with microwave, light wave generator 1 at top, the microwave 47 of generation, the light wave former fruit 50 of 48 direct irradiation and devitrified glass slip flitch 5, and control devitrified glass and slip flitch and rise to 110～130 ℃ of high temperature; Water sprinkler 4 slips the flitch uniform sprinkling from top to devitrified glass, water on the microcrystal glass plate face, vaporized rapidly and prevent panel and material overheated; Steam 49 slips with material the passage that flitch 6 and the material grid 7 that slips form and fills the air whole vaporizer; Devitrified glass slips flitch 5, polytetrafluoroethylene (PTFE) and slips flitch (PTFE) 6, PTFE to slip the hydrophobic grid 7 of material be all not absorb microwave and can be by the material of microwave penetration, in the sealing multimode reflector consisted of stainless steel casing 18 and stainless steel water collection sheet 9, striker plate 10,53 etc., microwave is with 2.45 * 10
9The speed reflected refraction, omnibearing stereo heating fruits and vegetables; According to experimental verification, microwave can make water temperature rise to 84 ℃ from 20 ℃ within 1 second; Former fruit enters vaporizer by feed hopper 3 sequence, microwave, light wave, steam act on simultaneously and compound action under, realize fast blanching; The remaining water and steam condensate water 51 of part is collected through stainless steel water collection sheet 9 and water leg 52, by discharge outlet 8, is discharged; In vaporizer, excess steam is discharged by gland steam exhauster 17; Vaporization indoor temperature transmitter T1, T2 and microwave, the unification of light wave generator are controlled by MCU, guarantee that temperature is controlled in 100 ± 3 ℃ of scopes.
(2), multistage roll tandem rolling fruits and vegetables pulping technique.
What tradition fruits and vegetables pulping process adopted is to pulverize or smashing principle, and the present invention adopts UHMWPE roll " soft " the squeezing principle of high abrasion, high impact-resistant, high resistance to bond.I and II roll 13,14 adopts the stepped tooth structure, and its advantage is: the rolling force F 1 that A, material are subject at terraced loin and F2 (as shown in Figure 6) are decomposed into F1-a, F1-b, F2-a, F2-b; F1-b, F2-b are radial load, and material is radially being squeezed; F1-a, F2-a are axial force, and opposite direction, make material axially be subject to stretching, tear; B, I and II roll, the tooth position layout that staggers, trapezoidal tooth depth, Design of Tooth Width of Right Shaft are 1/3 of former fruit average diameter, can guarantee that the fruits and vegetables section is under the double action of radial load and axial force, and inner texture is by effective roll off, and juice is effectively squeezed out; C, stepped tooth roll have enlarged rolling surface, are conducive to material and " eat "; D, stepped tooth roll are stressed evenly, are conducive to finely tune the spacing engagement, improve service life.The third level adopts elastomer plastic cement roll 15, under the certain pressure of the close engagement of roll, from sheet material, moisture content and soluble solid squeezing is extruded.Milling train is driven by the stepless and synchronous speed regulation motor through belt pulley 20,21,22, through MCU (Single sheet machine) control and slicer, charging motor, mates; Due to three grades of roll shop building distances and pressure all fine-tuning, so rolling do not damage skin, seed, and can realize the separation fully of skin, seed, meat.
3, the present invention has following characteristics:
(1), non-carbon-emitting.
Tradition hot water, steam blanching technique must arrange boiler, thereby discharge a large amount of SO
2, CO
2, CO, NOX, dust, cinder etc.; It is how high no matter the present invention designs output, all without any pollutant, produces, real " 0 " carbon emission that realizes.
(2), realize that skin, seed not damaged separate, the complete feed utilization.
The great advantage that adopts the multi-stage tandem rolling technology is to realize fruits and vegetables skin, seed, the harmless separation of meat.Take tomato as example, pericarp is mainly broken up from separate living tissue by lithocyte and cell membrane is thickeied and forms, when pericarp is heated to more than 80 ℃ while carrying out blanching, lithocyte wherein will lignifying (sclerosis), become much tough and tensile when not heating, thereby can keep relatively intact in continuous rolling process subsequently, in screening skin, meat and seed fully not damaged separate; Pericarp is for the production of lycopene, and seed is for the rolling tomato seed oil, and pulp, for fruit juice processed, jam or fruity sauce, realizes that complete feed takes full advantage of, and working depth is thorough.
(3), good energy-conserving effect.
Use traditional hot water, steam blanching equipment and process, 1 ton of fruits and vegetables magma of every production needs the about 26kg of quota of expenditure coal; Initial estimate, 1 ton of fruits and vegetables magma of the every production of this patent product only needs the about 12kg of quota of expenditure coal; Energy-conservation more than 50%.
(4), the pulp nutritional quality is good.
Owing to having adopted microwave, light wave vaporization blanching technology, blanching room temperature intelligent control, error only has ± 3 ℃, can guarantee effectively heating and not overheated, under the prerequisite of taking into account sterilization, sterilization, inactive enzyme, make again the nutritional labelings such as multivitamin, fructose, pectin, organic acid keep better; Simultaneously, owing to adopting multistage " soft " roll Technology in Pressing, realize that skin, seed, meat not damaged separate, do not have skin, seed chip to enter pulp, so pulp quality, color and luster, mouthfeel are good.
(5), reduced investment, instant effect.
Compare with legacy equipment technique, adopt the present invention not need to build boiler and steam, hot water pipe net, technological process is shortened greatly, and number of devices also greatly reduces, and at least saves gross investment more than 50%; Shorten the construction period 3/4; Save the precious resources such as a large amount of human and material resources and soil simultaneously.Because realizing fruits and vegetables skin, seed, meat not damaged, the present invention separates simultaneously, deep processing, and the complete feed utilization, can greatly improve added value of product, and overall economic efficiency improves greatly than traditional handicraft.
4, important technological parameters:
(1), input supply voltage U:380 ± 10%V (Three-phase five-wire)
(2), input apparent energy S :≤110kW
(3), microwave, light wave power output P:80kW (power is adjustable)
(4), microwave output frequency F:2450 ± 50MHz
(5), temperature control precision C: ± 3 ℃
(6), microwave, light wave vaporization blanching chamber dischargeable capacity L:2.6M
3(1.2 * 1.2 * 1.8m)
(7), roll tip diameter ∮: 300mm
(8), microwave leakage mW/cm
2:≤1mW (execution national safety standard)
(9), Single machine daily output 12t/D
(10), Single machine designed annual production capacity 3500t/
(4), accompanying drawing explanation:
Fig. 1 is that microwave blanching multistage continuous pressing fruits and vegetables pulper structure is faced, schematic side view
Fig. 2 is hot water blanching equipment and process schematic flow sheet
Fig. 3 is that rotation serrated knife formula beater structural representation is carried in the helicla flute extruding
Fig. 4 is microwave, light wave vaporization blanching cell structure, principle schematic
Fig. 5 is stepped tooth tandem rolling roller roll forming structural representation
Fig. 6 is fruits and vegetables section stressed decomposing schematic representation when rolling
In above-mentioned Fig. 1～6 respectively number sequentially: 1, light wave, microwave generator; 2, charging aperture metal composite door curtain; 3, charging aperture; 4, water sprinkler; 5, glass-ceramics heating plate, 6, PTFE slips flitch; 7, PTFE slips the material grid; 8, water storage tank and discharge opening; 9, PTFE water collection sheet; 10, PTFE striker plate; 11, rotating vane row cutter; 12, stainless steel striker plate; 13, the trapezoidal roll of one-level; 14, the trapezoidal roll of secondary; 15, three grades of elastomer plastic cement rolls: 16, slurry preserves storehouse and outlet; 17, remaining vapor outlet; 18, complete machine stainless steel case; 19, rotating vane cutter belt pulley; 20, the trapezoidal roll belt pulley of one-level; 21, the trapezoidal roll belt pulley of secondary; 22, three grades of plastic cement roll belt pulleys; 23, frame; T1, T2: temperature sensor; 24, feeding web; 25, roller conveyor; 26, circular fruits and vegetables; 27, hot-tub; 28, turn over the fruit wheel; 29, roller conveyor; 30, cold water spray thrower; 31, circulating hot water outlet; 32 circulating hot water imports; 33, Sprayer Circulation cooling water outlet; 34 cooling ponds; 35, conveyer belt; 36, powered pulley; 37, bearing; 38, scraper plate; 39, axle; 40 casings; 41, rotation serrated knife; 42, hopper; 43, helicla flute conveyer; 44, slurries preserve bucket; 45, clamper; 46, frame; 47, light wave; 48, microwave; 49, steam; 50, circular fruits and vegetables; 51, condensing drip; 52, hot well; 53, stainless steel slips flitch; 54, the trapezoidal roll field of conjugate action; 55, ladder top; 56, the ladder end; 57, terraced waist; 58 circle fruit sections; F: terraced end face is subject to force vector; F1: terraced left waist is subject to force vector; F2: terraced right waist is subject to force vector; F1-a, F1-b are respectively F1 in minute solution vector axially and radially; F2-a, F2-b are respectively F2 in minute solution vector axially and radially.
(5), the specific embodiment
Referring to Figure of description 1～6.Microwave blanching multistage continuous pressing fruits and vegetables pulper of the present invention, main body is the cubic cylinder with 18 sealings of stainless steel case, top is equipped with 4 20KW microwaves, light wave generator; Below microwave, light wave generator, be vaporization blanching chamber, ground floor is installed devitrified glass and is slipped flitch 5, and water sprinkler 4 evenly is sprinkled upon the globule on 5, and under microwave 47, light wave 48 irradiate, the globule is by instant vaporization, and steam fills the air whole blanching chamber; Former fruit 50 is entered on vaporization blanching chamber 5 by charging aperture 3 sequence, then slipping flitch 6, PTFE through PTFE, to slip material grid 7 descending, under microwave, light wave and steam triple role, heated rapidly, realizes sterilization, sterilization, inactive enzyme and pericarp lignifying; The indoor remaining water of blanching, through slipping the hydrophobic grid 7 of material, is collected into water leg 52 by stainless steel water collection sheet 9, through drainpipe 8, discharges; The indoor remaining vapour of blanching is discharged through extraction steam pipe 17; Former fruit continues descending, through stainless steel striker plate 53 and 10, enters rotating vane row cutter and is cut into 10～12mm disk; Stainless steel feed plate 12 is installed below slicer, to the milling train feeding; First and second grade of milling train 13,14 adopts the compound roll surface of ultra-high molecular weight polyethylene isosceles trapezoid, the stepped tooth rolling of staggering between two-stage, and gap is fine-tuning, not damaging skin, seed is advisable; Third level roll 15 adopts the circular compound roll surface of elastomer plastic cement, and juice is thoroughly squeezed out from skin, seed; Slicer and milling train are driven by the stepless and synchronous speed regulation motor through belt pulley 19,20,21,22, through MCU (Single sheet machine), control and charging motor coupling; Mixed slurry after tandem rolling enters slip and preserves storehouse, by outlet 16, enters lower road screening operation.
Claims (3)
1. microwave blanching multistage continuous pressing fruits and vegetables pulper, it is characterized in that: top arranges microwave, light wave vaporization blanching chamber, it comprises anti-leak stainless steel outer casing, microwave, light wave transmitter, water sprinkler, devitrified glass slips flitch, and multilayer PTFE slips flitch, PTFE and slips the hydrophobic grid of material and water collection sheet, groove, water sprinkler to devitrified glass slip flitch watering produce steam and prevent panel and material overheated, former fruit on multilayer PTFE slips flitch in the rolling dropping process by microwave, light wave, the quick blanching of steam; Middle part arranges rotary rowed cutter slicer; Bottom arranges tandem rolling unit and storage bin; At indoor temperature sensor T1, the T2 of establishing of vaporization blanching; Complete machine is controlled by MCU is unified, and the blanching indoor temperature of guaranteeing to vaporize is controlled in 100 ± 3 ℃ of scopes, thereby realizes that fruits and vegetables blanching, section, slurrying are integrated, automation.
2. microwave blanching multistage continuous pressing fruits and vegetables pulper according to claim 1, it is characterized in that: described rotary rowed cutter slicer, 8 the blade cuttves of arranging on a radial cut face, in axial blade cutter spacing, be 10～12mm, blade adopts 165 ° of nick cutting edges, be provided with on striker plate and determine sword, rotation is moved sword and is determined sword by former fruit sliding cutting slabbing material, and rotary rowed cutter slicer is driven by motor through belt pulley.
3. microwave blanching multistage continuous pressing fruits and vegetables pulper according to claim 1, it is characterized in that: described tandem rolling unit, by three grades, six roller, formed, first, the secondary roll forming of the roll is identical, be isosceles trapezoid tooth roll, a tooth position layout up and down staggers, trapezoidal tooth depth, Design of Tooth Width of Right Shaft is 1/3 of former fruit average diameter, roll adopts the manufacture of high strength superhigh molecular weight polyethylene material, the third level adopts elastomer plastic cement roll, under the comprehensive rolling of three grades of tandem mills, from the material that is cut into sheet, moisture content and soluble solid squeezing are extruded, three grades of rolls are established spacing and pressure micro-adjusting mechanism, through belt pulley, by the synchronous variable-speed motor, driven.
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| CN201110059594XA CN102150927B (en) | 2011-05-19 | 2011-05-19 | Microwave blanching multi-stage tandem rolling fruit and vegetable pulping machine |
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| CN201110059594XA CN102150927B (en) | 2011-05-19 | 2011-05-19 | Microwave blanching multi-stage tandem rolling fruit and vegetable pulping machine |
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| CN102150927B true CN102150927B (en) | 2013-12-04 |
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| CN102805318B (en) * | 2012-08-22 | 2013-09-25 | 广州南联实业有限公司 | Push-type constant-pressure steaming-ironing and vacuum processing equipment and method for fruit and vegetable |
| CN103584075B (en) * | 2013-11-22 | 2015-07-22 | 昆明理工大学 | Preparation method of gyromitra esculenta can |
| CN104831001B (en) * | 2015-04-27 | 2018-03-23 | 广西大学 | A kind of cane sugar factory extraction of the juice production line |
| CN107319430B (en) * | 2017-07-31 | 2021-02-26 | 江苏省农业科学院 | Method for improving quality of puffed taro crisp chips through microwave blanching combined freeze-thaw pretreatment |
| CN114521658B (en) * | 2020-11-26 | 2023-09-22 | 于同仁 | Fruit juicer adopting variable frequency speed regulation and use method |
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| RU2083653C1 (en) * | 1994-09-27 | 1997-07-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности | Plant for microwave extraction of fruit and berry marc with nonpolar extracting agents |
| CN1294498A (en) * | 1999-02-11 | 2001-05-09 | 布克-盖耶股份公司 | Device for grinding organic substances |
| CN201821866U (en) * | 2010-10-19 | 2011-05-11 | 东北农业大学 | Berry beating and foaming machine |
| CN202184107U (en) * | 2011-07-25 | 2012-04-11 | 邓海波 | Microwave blanching multistage continuous pressing pulping machine for fruits and vegetables |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| RU2083653C1 (en) * | 1994-09-27 | 1997-07-10 | Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности | Plant for microwave extraction of fruit and berry marc with nonpolar extracting agents |
| CN1294498A (en) * | 1999-02-11 | 2001-05-09 | 布克-盖耶股份公司 | Device for grinding organic substances |
| CN201821866U (en) * | 2010-10-19 | 2011-05-11 | 东北农业大学 | Berry beating and foaming machine |
| CN202184107U (en) * | 2011-07-25 | 2012-04-11 | 邓海波 | Microwave blanching multistage continuous pressing pulping machine for fruits and vegetables |
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