DE1742269U - DEVICE FOR THE TREATMENT OF FOOD. - Google Patents

Description

Method and device for Treatment of food. . The invention relates to an apparatus for treating Food in damp l poor South fruits or fruits from Uvsee countries, such as Bananas and the like are known to be harvested unripe with them they transport and time to the final consumer survive better. Ripe fruits would be on this long Spoil ways. The transport ships also have facilities services, such as cooling systems and the like. To the progressive Maturity & delay. However, as soon as the fruit arrives at the importer or wholesaler have arrived, they must be developed as quickly as possible so that they can be sold to retailers and distributors when they are ripe can be delivered to consumers.

Since it is mainly fruits from tropical countries, this ripening process is quickest and most complete if the fruits are adapted to the climatic conditions of their home countries. So far, isolation rooms have been built for this, in which water was sprayed and gas heating was in operation. Bs becomes a kind of "tropical 0 air "aimed at around 85 humidity at around 20-25 °. However, since the open gas flame in the room consumes the oxygen in the room, but on the other hand the ripening process requires oxygen and thereby releases carbonic acid, ripening in such rooms was unsatisfactory and uneven. In addition, mold easily developed in this air-conditioned atmosphere and numerous fruits were spoiled by rotting, etc. There was also the risk that entering these low-oxygen rooms would be harmful to the health of the operating personnel.

Also by temporarily extinguishing the gas flame due to lack of oxygen there was also a risk of explosion.

The invention now relates to a ripening chamber for performing this Procedure. According to the invention, the air conditioning rooms are provided with a ventilation system System supplied, which is set up outside the actual climate room. This system consists of an exhaustor that draws in air at three points, and although: l) return air on the ceiling of the air-conditioned room, 2) through a fresh air connection outside the climatic room and 3) from a heating and humidifying cone.

In this heating cone there is a gas burner controlled independently which heats a water tank and a part of the contents constantly to evaporate brings. Because the burner cone is connected directly to the suction side of the Kxhaustor the hot gases and steam are sucked in together with the fresh air and mixed with the fresh and recirculated air in the exhaustor. This humid-warm air mixture is distributed by pressure probes on the floor of the climate chamber and the suspended Banana tufts or fruit containers continuously fed.

The gas heating is automatically controlled thermally. The evaporation the humidification source also starts automatically when the gas burner is on If the temperature falls, it starts again. The generated heat is therefore fully automatic again Moisture-laden, instead of gas burners, naturally everyone can other heat sources can be used, be it electric heating, be it steam heating.

The oxygen required for ripening is also fully automatic sucked in, so that the necessary oxygen supply of the climatic area is secured is.

The air-conditioned room has an exhaust duct on the ceiling to remove the excess and allows exhausted ripening air to be drawn off. By constantly having fresh air in the Air flow is metered in and conveyed into the Elima-Ileiferaum, one achieves one constant small overpressure within the room.

This has made this room largely independent of the outside air.

The ripening air is kept in a constant cycle, in the burner cone heated, humidified and enriched with oxygen according to the desired temperatures, mixed in the exhaustor and the fruits inside the room from bottom to top fed. Because most of this air is on the ceiling of the climatic chamber is sucked back again, a uniform air circulation is created within the room of the brought in fruits, namely in the vertical direction.

In such ripening rooms, the fruits become faster and healthier ripe, also have significantly lower weight losses and. the fructose content will be raised. There are no molds and signs of rot. The attachment is absolutely fire-and. explosion-proof and does not pose a risk to operating personnel. Experience has shown that the gas heating source also promotes with its heating gas components ripening and itself brings some of the necessary moisture from the combustion with.

In the drawing is a ripening chamber according to the new invention in an exemplary embodiment shown. In Figure 1, 1 denotes the burner cone, 2 the fresh air nozzle, 3 the circulating air nozzle, 4 the exhaustor, 5 the Rüoksaugkanal, 6 the compressed air duct and 7 the motor. in FIG. 2 is an enlarged scale for example, the embodiment of the burner cone 1 of FIG. 1 is shown. It mean 11 the burner cone, 12 the water inlet, 13 the evaporation tank, 14 the slide, 15 the water drainage tap (overflow) and 16 the basburner.

The new facility ensures fast and healthy ripening, prevents Mold growth and rot, ensures low workload and low operating costs, constantly supplies the ripening rooms with evenly moving warmth and more oxygen Fresh air.

Claims (1)

Schutzanapruch: treatment chamber for air-conditioned treatment of food, especially for the ripening of bananas and tropical fruits, thereby characterized in that a compressed air channel (6) and on at the bottom of the treatment chamber the ceiling is provided with a backflow channel (5) which is outside the treatment chamber Via the circulation nozzle (3), into which a fresh air nozzle (2) opens, connected are, in which the circulating air connection (3) is still used to move the circulating gases Exhaustor (4) and a burner cone (1) for heating are arranged.