ES2786449B2 - New peeled chestnut manufacturing system, with integral use - Google Patents

Description

DESCRIPTION

NEW MANUFACTURING SYSTEM FOR PEELED CHESTNUTS, WITH INTEGRAL USE

TECHNICAL SECTORS

The invention belongs to the Forestry sector due to the origin of the chestnuts and to the Food sector due to the destination of its products:

BACKGROUND OF THE INVENTION

The chestnut is one of the oldest foods of Humanity. Since the Paleolithic, man took advantage of and fed on chestnuts and acorns. The chestnut tree is native to Sardis, one of the seven churches in Asia Minor mentioned in the book of Revelation. This fruit accompanies the history of European man, in his Christian-Western civilization and it is even known that it accompanied the great migrations in the glacial period. Isaiah and later Homer already cite the chestnut and in the Celtic religion, the chestnut must have been venerated by their druids, in the company of the oak, which with the laurel and yew formed the pre-Roman totemic forest.

The chestnut was the bread tree of our Hispanic tribes. The chestnuts were used to roast, or to produce flour when they were dry and to be fed throughout the year. The Roman legionnaire was fed with buns made of chestnut flour, kneaded. A reference is found in the Gallic War, in which we are told that the Roman legions ascend through the French Ardeche region, under a grove of "arbus panis".

There are chestnuts in China, Korea, Japan, the United States, Chile, and throughout Europe. Until a few years ago, they were the staple food of their population, in the form of fresh, dried fruit without their skins, or ground into flour. In the 16th century, potatoes and corn arrived from America and competition was established, losing prominence in the peasant diet. Later, the noble trees were attacked by the pests "canker" and "ink". In recent years, thanks to research carried out in centers such as the one in Lourizán (Pontevedra), varieties and hybrids resistant to these diseases have been achieved, hence no decrease in the disease production in trees.

The chestnut tree does not only produce chestnuts. It gives us a magnificent shade in summer and firewood in winter. In symbiosis, it produces wonderful mushrooms, culinary companions in the most delicate dishes. It beautifies the landscape, protects and improves the human ecosystem, so preyed upon by rapid productions of a man who is in an ever greater hurry. The chestnut provides considerable benefits both for the real value of exports and for the number of kilos traded directly or through derived products, especially candied chestnuts. The natives of the mountain areas of the provinces of Lugo (Quiroga, Caurel, for example) and Ourense (Verín, Viana do Bolo, O Barco, A Rúa, Celanova and Cartelle) know of the profitability of chestnut.

Chestnuts persist in the memory of all the traditional good dishes of the old cuisine based on chestnuts, and as a basic food, they become precious gastronomy. Still today in some remote Portuguese, Greek or Turkish villages, the plate of chestnuts is daily on the peasant tables, and in some others, the animals are kept with the smallest fruits, attacked by insects or malformed. A respectful greeting, we have to make the most exquisite of our hams, the Jabugo, raised with acorns and chestnuts in the foothills of the Sierra de Aracena in the Sierra Morena. If what is taken is raised, the raw material is as good as the finished product.

We have the obligation to dignify our Earth, plant trees and noble species and recover one of our oldest signs of identity. And with cooking and gastronomy the same thing happens, because it will not be with hamburgers that our species will be improved. Our constitution is made of chestnuts, as we have been incorporating this fruit into our body for thousands of years. Everything configures, influences, conditions, modifies and builds the human species. Not only the climate, latitude or altitude, that is why the saying "you are not from where you are born, but where you peace from" is right.

Chestnuts are produced in autumn and at the exact moment to taste the new wine, harvested in September, as well as on the days when the slaughtered pig is accompanied, as a regulation, on Saint Martin's Day, November 11, in areas like the Galician ones. Cities grow and traditions fade, but still In villages, towns and cities, men remember ancient traditional dishes that were eaten at their grandmothers' house, made or accompanied by chestnuts.

And it is here where the problem of the use of chestnuts for gastronomic use and the objective of this patent is observed. Humans do not have teeth or a digestive system prepared to feed on chestnuts with their skins and therefore, we must eliminate them.

In the traditional art of the system, for the preparation of the cooked chestnuts, the manual peeling of the first skin was carried out, more consistent, to proceed to cook the chestnut with the second skin for its elimination as it was eaten. In a slow and manual procedure that limited consumption and intake.

For the preparation of roasted chestnuts, the chestnuts are subjected to direct contact, supported by perforated metal sheets, with firewood or incandescent charcoal at temperatures close to 400 ° C, thus achieving the burning of the outer skin and a roast of the inner fruit. of the chestnut and the outer skins (pericarp and episperm or integument). The outer skin was perforated to prevent its explosion by the formation of internal water vapor.

As a result of the assembly of a chestnut peeling plant in Orense, as a result of the management of the engineer José Domingo Posada González with the Japanese company Marubeni, the first plant to be built in Spain, several production plants are developed in the vicinity, creating targeted investments about the technology developed there.

Technology is also being radiated to the north and center of Portugal, with better or worse luck, without making significant advances in the technology developed at the Orense plant.

Industrial art, which arrived in Spain in the 70s of the last century, technically carried out in Spain by the owner of the patent application, there are several basic problems due to the use of imperfect methods for its treatment.

The use of a perforated steel plate cylinder screen for size classification, mistreats the fruits and does not remove the dirt that comes from the field, but rather He distributes it over the whole of the chestnuts. The fruits of greater diameter, of greater gastronomic value and price, pass through a rotating perforated cylinder that, due to having a treatment of longer duration than necessary, mistreat the fruits. There is no pre-sorting or cleaning on arrival from the field.

Since that time, remaining until today, two peeling systems coexist.

FIRE METHOD:

The first is the use of fire with the combustion of propane gas. The pericarp or external surface of chestnuts, formed by the two skins (the hard shell and the thin skin or integument), is subjected to contact with metal surfaces at very high temperatures, close to cherry red (815 ° C) or close to orange (940 ° C).

To achieve these temperatures and the contact of the chestnuts with the incandescent surfaces, there are insulated rotary kilns, tubular or cylindrical, through which the chestnuts are passed. Inside there are retention helixes that, when rotating about their main axis, produce a displacement in the direction of the longitudinal axis of the cylinder. The chestnuts come out of the ovens with the shell and the integument or inner skin, burned by the process. A rubbing on a surface composed of a mesh of wires, separates the shells and skins, damaged by fire, from the peeled fruits, nuts or endocarps.

STEAM METHOD:

The steam peeling method begins with the practice of making superficial cuts of the two skins in a random way. A special machine is used equipped with cylinders on the surface of which razor blades that protrude a few millimeters are housed. The chestnuts thus processed are passed to a steam chamber at atmospheric pressure to attack the skins and weaken the union with the seed or the endocarp. The chestnuts thus treated are passed to a roller separating machine that drags the skins by means of a rain of hot water at 60 ° C.

Both methods present a series of problems that:

1) They damage the quality of peeled chestnuts by:

The fire burns the surface of the fruit, reducing the weight.

The surface of the chestnut loses porosity.

The lack of uniformity of the size of chestnuts

2) Losses of raw materials occur due to:

Incomplete peeling.

The breaking of chestnuts during peeling.

3) Inability to use types of chestnuts:

Only some varieties admit peeling.

4) High production costs:

On fire, very high gas consumption.

In steam, very high fuel consumption to generate steam.

In steam, very high consumption of drinking water.

5) Generation of high useless waste:

In the peeling processes, waste is generated without use.

Damp peels and skins in the steam method.

Ashes and shells and skins unburned in the fire method.

Peeling and cleaning waters.

The energy costs of fire-based peeling are not very high. Another thing is steam peeling that uses a large boiler. As an example, in fire peeling there is a consumption of propane gas of the order of 140 g of gas per 100 kgs of peeled chestnut. In steam peeling, about 60 liters / hour of diesel is consumed. The quality of steam peeling is much higher than that of fire peeling.

The fire peeling method is considered obsolete and unsuitable for the food use of chestnuts due to quality and productivity problems: 1) Loss of surface quality and 2) Loss of weight. Various types are established for individualized application according to their importance.

The sale prices of the existing factories, both in Spain and Portugal are very high in relation to the cost of the raw material. With a system in which chestnuts are better used, without generating so much waste, sales prices could be reduced, increasing consumption in the markets and eliminating a large part of the waste generated. The cost of the raw material represents 20% of the sale price, although it could improve this relationship.

Most of the Spanish chestnuts, from Asturian, Cantabrian, Basque, Catalan, Aragonese, Valencian, Murcian, Castilian, Extremaduran, Andalusian, etc. they cannot be peeled by the procedures described. The potential for the use of these areas is very high and is wasted. The reforestation of chestnut trees with the use of chestnuts would be very important for the enhancement of forest agriculture, increasing the value of agricultural production, increasing the value of forest land and the yield of crops in general.

From the legislative point of view, it is worth noting the immediate transposition of the Community Directives (EU) 2018/850, 2018/851 and 2018/852 that update the legislation on the landfill of waste 1999/31 / EC, of waste 2008 / 98 / CE and packaging and packaging waste 94/62 / CE, which continues the path undertaken for the implementation of the Circular Economy.

The new Waste Directive updates its object in Article 1, with which it directly attacks the generation of waste, and not only its impacts, and expressly incorporates the obligation to make a transition towards a circular economy.

With the aim of collaborating with our society and in order to remedy the aforementioned problems, achieving the elimination of deficiencies and improving both production and investment yields and maintenance costs, there is a system widely studied by the patent applicant, called: NEW MANUFACTURING SYSTEM FOR PEELED CHESTNUTS, WITH INTEGRAL USE, which is described below.

EXPLANATION OF THE INVENTION

The method of manufacturing peeled chestnuts starts from the selection of the most appropriate varieties for industrialization and the determination of the degree of maturity and the humidity of the raw material.

That is why the purchase of chestnuts at the moment that the chestnuts meet the optimal conditions for the process, determines the starting point of a rational manufacture.

The conservation treatment must be immediate, upon the arrival of the chestnuts to the production plant.

The first treatment to be carried out is the immersion of the chestnuts in a water bath to separate the floating chestnuts from the whole or healthy ones. Among the floating chestnuts, the hazelnut or flabby ones will be separated as well as those that are attacked by the larvae of the chestnut weevil or Curculio elephas Gyll (Balaninus elephas) and Carpocapsa sp. (Cydia Splendana). Both rejections will be removed from the transformation process to be processed properly and prevent the spread of pests.

The chestnuts that sink in the water bath will be drained from the water and subjected to classification by diameter by means of a vibrating screen with mobile panels. Chestnuts with a larger diameter or smaller quantity of UPK (units per kilo), (<60UPK) will remain in the upper mesh and will discharge into a channel belt. The rest of the chestnuts (> 60 UPK) are considered normal. The belt will immediately discharge into prismatic containers with lower discharge hopper and slide gate opening and closing valve. They will be separated into five gauges or diameters so that their processing is uniform.

The stockpiles in the containers will be moved with the gradual unloading procedure to prevent the formation and reproduction of molds. The prismatic containers will be stacked in 4 heights so that, by means of a forklift, they can be moved easily. The unloading operation will be performed by substituting the filled lower container for an empty one by moving the three upper containers to the upper position of an empty container. The discharge operation is carried out by opening the lower sliding gates.

The upper container will discharge into the lower one, moving all the chestnuts through the containers, aerating to allow their conservation over time. The quality of the chestnuts in storage will be constantly observed for its control and treatment if necessary.

CHESTNUT PEELING PROCESS

Depending on the characteristics of the chestnuts, the most suitable peeling method will be selected in application of the techniques described below, adapting the conditions of temperatures, flows, pressures and treatment times. The fire peeling method is considered inappropriate for the foregoing.

BIG SIZE CLASSIC SHAPED CHESTNUTS

CUT: The initial operation will be to carry out a perimeter superficial cut. The cutter will be individual treatment at high speed and carried out by mechanical means. The chestnuts will be positioned so that the cuts coincide with the equatorial part of the fruit.

BATH: The superficially cut chestnuts will be subjected to a water bath at 60 ° C, with certain additives to dissolve the mucilages from the skin, for a time of several seconds, sufficient to achieve the desired effect. For certain cases of very adherent skin, the treatment will be by water under pressure and alternative vacuum, with the use of ultrasound.

SISP: The next step is carried out in the Integral Skin Separation System with four consecutive processes:

1) Microwave irradiation.

2) Treatment with water / steam jets.

3) Extraction of the skin with water and steam under pressure on the

prehensile rods.

4) Selection and separation of chestnuts and residues.

It is the main subject system of the patent that determines the great performance and the great improvement of the quality of the peeled fruits. The sale price of this type of chestnut will be much higher than the rest due to its usefulness in the manufacture of the most exquisite sweet in history, the "Marron Glacé", which fetches a price in France of € 1.90 / unit. The destination will be the sale to the confectionery manufacturers, or the own manufacture starting from frozen.

CHESTNUTS WITH IRREGULAR SHAPE AND VARIOUS SIZES

The process will be carried out after classifying the sizes and shapes for a uniform treatment. In other words, chestnuts should be treated with the same procedure depending on the size, only then will some processes corresponding to each size be achieved.

CUT: The initial operation will be making superficial cuts randomly. The cutter will be of general treatment carried out by mechanical means.

BATH: The superficially cut chestnuts will be subjected to a water bath at 60 ° C, with certain additives to dissolve the mucilages from the skin, for a time of several seconds, sufficient to achieve the desired effect. For certain cases of very adherent skins, the treatment will be by water / steam under pressure and alternative vacuum, with the use of ultrasound.

SISP: The next step is carried out in the Integral Skin Separation System with four continuous processes:

1) Microwave irradiation.

2) Treatment with water / steam jets.

3) Extraction of the skin with water and steam under pressure on the table of prehensile rods.

4) Selection and separation of chestnuts and residues.

It is the method that is the main object of the patent, which determines the great performance of the system and the great improvement in the quality of the peeled fruits for sale to national or international manufacturers at prices in line with the quality obtained.

MICROWAVE IRRADIATION:

The chestnuts are subjected to shock irradiation to produce a heating separation of the mucilages or polyphenols for their weakening and enhancement of the subsequent vaporization action. The humidity received during the previous immersion is activated to dissolve these.

VAPORIZATION:

It is the treatment by hot water or steam at high temperature (90-110 ° C), to achieve penetration into the interstitium of the seed and the second skin or episperm.

PRENSILE ROD PEELER:

By means of 14 mm diameter rods arranged in parallel, rotating in pairs with opposite directions of rotation, the fastening and dragging of the skins that have been lifted from the endocarp by the previous operations is achieved.

The upper and lower water and steam jets facilitate gripping and displacement operations, eliminating mucilages or polyphenols that can make the operation slide.

SELECTION AND SEPARATION:

It is carried out on the chestnut conveyor belt, located at the exit of the peeler of prehensile rods. Six people will be employed on both sides of the band.

The divisions of the band allow the manual separation of the badly peeled chestnuts for their reincorporation to the most suitable stage of the process. The perforations in the bands of the belts allow the defective chestnuts to be sent to the collection and use area for crushing, fermentation, production of liquor and animal feed pellets.

CHESTNUT FREEZING PROCESS

IQF: Individual Quick Freezing Method acronym for the international English name: "Individually Quick-Frozen". The freezing will be carried out by means of exchange with hollow metal plates where the evaporation of R717, (Ammonia, NH3) is carried out, acting as a refrigerating evaporator, at a temperature of - 60 ° C. The Japanese CAS system will be used, "Cells Alive System" or system of living cells, which allows the maintenance of the original plant structure over time, with a surprising recovery of the original properties after thawing. The system allows a freezing process in a time of 4 hours with a loading system using an auxiliary hopper and semi-automatic unloading with the mechanical operation of a worm located in its lower part.

CALIBERS TO BE PRODUCED

For peeled chestnuts, the qualities are determined by the number of fruits that go into each kilogram:

<120 chestnuts per kilo

120/150 chestnuts per kilo

150/180 chestnuts per kilo

180/210 chestnuts per kilo

> 210 chestnuts per kilo

and chopped chestnuts

INTEGRAL USE OF CHESTNUTS

Various waste and by-products are generated in the manufacturing processes, independent of the main production, which is peeled chestnuts. Its uses are described below:

CHESTNUTS FOFAS, AGUSANADAS AND MANUFACTURING RESIDUES

The flabby chestnuts (with a reduced fruit not adjusted to the shell) and wormy or bitten by the insects, are separated by flotation in the first cleaning operation in the machine n ° 1. As the production of chestnuts, in general, is ecological and it is not treated with insecticides, there is a variable amount of this type of residue. There are chestnuts attacked by insects that are detected during the selection process and have not been separated in the flotation system. During the peeling and selection process, they will be separated and incorporated into these residual chestnuts.

This waste will be used with a treatment of:

1 °) Crushing of chestnut residues.

2 °) Cooking of the crushed waste.

3 °) Inoculation of yeast in the sterilized waste.

4 °) Fermentation of the sugars contained in the residues.

5 °) Distillation of the brandy resulting from fermentation.

6 °) Extrusion or pelletization of the distillation residues.

7 °) Dehydration of the pellets for use as animal feed.

In this way, there will be a comprehensive use of waste, as part of the comprehensive use of chestnuts. A "delicatessen" or "gourmet" product such as chestnut brandy will be introduced to the national market. In this way, the pigs reared with chestnuts of extraordinary demand in the eastern markets will be fed.

The results of the operations will be:

A) Chestnut brandy

B) Chestnut pellets

CHESTNUT SKINS

The chestnut skins or peels, extracted in the peeling process, both those generated in the surface cutting process and those obtained in the peeling, will be conditioned for their use as fuel in a burner without smoke, with the production of energy necessary for the various phases of the processes.

The energy to generate hot water and steam will be obtained by heating thermal oils to maximum temperatures of 300 ° C and their exchange with water to produce temperatures of 24 ° C (cleaning), 60 ° C (pasteurization and use of mucilages and polyphenols) and 90-110 ° C (vaporized for peeling). The crushed mixture of flabby and wormy chestnuts will also be sterilized for fermentation and the distillate for the use of the brandy produced. The distillation residues will also be dehydrated for the production of extruded mixtures for livestock feed.

Electric energy will be generated based on an ORC turbine, Organic Rankine Cycle, with low pressures and temperatures, which will achieve energy self-sufficiency in the processes of:

1 Cleaning Bath 1.50 kW

1 fresh chestnut sieve 3.00 kW

1 Large chestnut slicer 0.50 kW

1 General cutter 3.00 kW

1 Anti-mucus bath 60 ° C 1.00 kW

1 Microwave tunnel 1.00 kW

1 Vaporization 1.50 kW

1 Skinning 1.75 kW

1 Inspection band 1.31 kW

1 Freezing-Absorption Cabinet 2.5 kW 55.00 kW 1 Frozen chestnut sieve 3.00 kW

1 Waste shredder 1.30 kW

3 Cooker, fermenter mixer and still 6.00 kW

1 Manufacture of extruded chestnut pellets 2.00 kW

The energy necessary for freezing can be obtained from the combustion of chestnut shells and skins in the application of refrigeration absorption technology, instead of compression of refrigerant or refrigerant fluids, through the use of mechanical compressors.

DESCRIPTION OF THE PARTS

1 - Initial classification water bath.

2 - Green chestnut classification sieve.

3 - Prismatic storage containers.

4 - Superficial slicer for chestnuts with a caliber <60 units / kilo.

5 - Random superficial slicer of chestnuts of caliber> 60 units / kilo.

6 - Antimucilage bath.

7 - Microwave irradiation.

8 - Chestnut steamer.

9 - Separation of skins-fruits, on a table with prehensile rollers.

10 - Selection tape.

11 - Freezing by hollow metal plates.

12 - CAS Freezing System, Cell Alive System

13 - Peeled chestnut classification sieve.

14 - Waste shredder

15 - Reactor for cooking, fermentation, distillation process.

16 - Manufacture of dehydrated pellets

17 - Energies demanded, energies consumed

PREFERRED EMBODIMENT OF THE INVENTION

INITIAL RATING WATER BATH

As can be seen in figures (1), (2) and (3), a container is formed in the form of an inclined tub and a horizontal water bath surface. It will be made of 316 AISI stainless steel sheets and profiles. It will be equipped with a tank with a substantially triangular plant and an inverted pyramidal shape, with a top load on both sides. An endless screw at the bottom, with an upward position, will allow the extraction of chestnuts that have been submerged.

The chopped and flabby chestnuts and other residues will be separated by floating in the water. A surface water spillway will separate the chestnuts and various floaters towards a reversible conveyor separator mesh, for the loading of suitable receiving containers located at both ends. The canisters will be charged and replaced alternately. The water from the spill will be introduced into a filtering system, which will extract the solids that have not been retained by the selective mesh. The filtered water will be injected with a pump through the lower part of the container, stirring the bottom and facilitating the cleaning of the chestnuts stored there, at the same time that it drags them towards the lifting screw. The filtered water will be renewed permanently, with a flow rate dependent on the quantities of chestnuts treated. The residues retained in the filtration will be incorporated into the fuels for their energy use

In the bath water, a product that prevents the formation of molds may be included in safe quantities for later treatment.

DRAINAGE SCREEN AND SIZE CLASSIFICATION

As can be seen in figures (4), (5) and (6), there will be a sorting sieve by sizes or diameters of the fruits. It will be equipped with 5 vibrating panels, made of steel mesh with different spacings between the wires, flat, slightly inclined to promote the movement of the chestnuts along the length and width of the panels. In the lower part there will be panel 6 without sieving mesh, to collect the chestnuts that have passed through the mesh of the sieve panel 5

To achieve a faster surface drying, it will be equipped with ventilation fans.

The five vibrant panels will separate the chestnuts of the different calibers in units per kilo:

Panel 1 - They do not pass through the mesh, class <50 units / kilo

Panel 2 - Do not pass through the mesh, class 50 - 60 units / kilo

Panel 3 - Do not pass through the mesh, class 60 - 70 units / kilo

Panel 4 - Do not pass through the mesh, class 70 - 80 units / kilo

Panel 5 - Do not pass through the mesh, class 80 - 90 units / kilo

Panel 6 - collection of the output of panel 5, class> 90 units / kilo

PRISMATIC STORAGE CONTAINERS

To achieve adequate storage for the peeling process, with the chestnuts being preserved for the required time, some prismatic stacking containers will be built, in the shape of cages, as can be seen in figures (7), (8) and (9). The volume of the container will be 1,022 liters. The approximate weight of the content depends on the caliber and the average net weight is 850 kgs.

The structure will be made of painted steel angles, with adequate perforations for fastening wooden sheets screwed to the vertical angles. The chestnuts will only be in contact with the wood and not with any other material. To carry out the falling movement that prevents the formation of molds and fermentations, at the base of the prismatic container, a truncated pyramidal hopper with a sliding closing gate will be arranged. To move the chestnuts, the stacked containers will be arranged so that, by opening and closing the gates, periodic movements can be carried out. By this procedure, the chestnut storage capacity on the surface of the warehouse is multiplied dramatically, with reference to the existing situation of 0.4 m3 / m2, going to 4.0 m3 / m2, that is, ten times more and its conservation is guaranteed. The entry into the process is controlled by the movement of the containers, with their individual weight and controlled quality.

CHESTNUT SURFACE CUTTER CALIBER <60 UNITS / KILO

The machine necessary to generate the perimeter cut to large chestnuts (<60 UPK) can be seen in figure (10). These must be processed independently, due to the differential value they have in the international market. The manufacture of the famous sweet of French origin "Marron Glacé" requires the use of large chestnuts (<60 UPK) with a very high price.

The machine makes a superficial and perimeter cut in the outer shell that opens the access for the separation of the skin from the endocarp. To do this, an immersion will be made for the necessary time in the antimucilage bath. Subsequently, microwave radiation will be applied and treated with steam and hot water under pressure to displace the skin and drag with prehensile rollers for total extraction.

CHESTNUT RANDOM SURFACE CUTTER CALIBER> 60 UNITS / KILO

As can be seen in figures (11), (12) and (13), the surface cutting machine in a global and random way, is composed of cylindrical cutter rollers that hold cutting blades that protrude superficially, about 5 mm from the surface of the main roller. Each roller is attached to another in the shape of a cylindrical brush that cleans the cutting blades. They are united in a group with circular anchoring, which forms a cylinder closed by brushes and cutting rollers, through which chestnuts circulate, displaced by an endless screw. The rotation speed will be variable to give more or less cuts to the hides. The rotation of the displacement worm screw can also be regulated so that the treatment is more or less prolonged.

During the passage of chestnuts through the interior of the device, multiple cuts will be produced on the superficial or pericarp and internal or episperm skins. This will be followed by an immersion for the necessary time in the antimucilage bath. Subsequently, microwave radiation will be applied and treated with steam and hot water under pressure to move the pieces of hides and the following clamping and dragging with the prehensile rollers, for total separation.

ANTIMUCILAGE BATH

As can be seen in figures (14), (15) and (16), it is an endless screw located inside a closed pipe, 400 mm in diameter, to receive the chestnuts and house them during the time of desired treatment. The machine will be built with AISI 316 stainless steel and the rotation speed will be controlled by a reducer motor equipped with a speed variator. The outer piping will be insulated with rock wool panels lined with bandage or similar insulation. The placement will be inclined with an angle of 15 ° sexagesimal.

The duration of the treatment will be between 30 "and 60", although, depending on the variety of chestnut, it could be modified. The speed will be controlled by a reducer coupled to a speed variator that will regulate the number of revolutions of the gearmotor output, which will be coupled to the worm shaft and will be from 20 to 40 rpm. The water temperature will be 60 ° C which, in addition to weakening the adherence of mucilages or polyphenols and tannins, will pasteurize the fruits. The treatment water will have its appropriate composition according to the investigations carried out and to be carried out. The process will be improved by the incorporation of ultrasound generators.

The water, with the dissolved mucilage content, will be passed through a separator filter with an initial cooling (recovering the heat) to reach the solidification point of the mucilage. In the filtration panels the mucilage periodically or automatically separated with a self-cleaning filter. Subsequent heating before being returned to the main container is produced by a heat exchanger that raises the temperature to 60 ° C. The cooling-heating circuit will be a refrigeration cycle with the evaporator serving as a cooler for solidifying the mucilage and the condenser serving as a heater for the filtered fluid.

The recycling of the water by means of the pump and the filter, as well as the heat exchanger allows to partially eliminate the consumption of water, as well as the use of soluble materials, such as tannins and mucilages, starting from the dissolution with greater or lower concentration.

MICROWAVE IRRADIATION

Figures (17) and (18) show the microwave irradiation tunnel. The radiation will be emitted by a low-power commercial magnetron. In order to produce a uniform temperature rise in all the fruits, including the skins, external and internal, the chestnuts are subjected to microwave radiation of a frequency of 2,450 MHz. The flow of the microwaves on the external, moistened peel By the cleaning water treatment as well as the mucilage removal bath, you will receive the radiation will produce a strengthening of the skin structure. This treatment will also generate an opening and weakening of the union between the episperm or inner skin and the fruit to allow the improvement of the subsequent separation.

VAPORIZING AND TREATMENT WITH HOT WATER AND STEAM

The humid steam treatment chamber is based on a 400 mm diameter stainless steel cylinder (19), (20), (21), (22) and (23) with the outer surface insulated to prevent losses of hot. An endless screw located inside the cylinder with a perforated tubular shaft that injects hot water and steam onto the chestnuts, at the same time that they rotate and move. Through its treatment in this chamber with low pressure humid steam, the water in the liquid and vapor states will be introduced into the interstices of the inner skin or episperm to eliminate the remains of mucilage that act as adherent. Its constant movement will produce the detachment of the remains of the inner skin.

The water and steam will condense due to the transfer of heat to the chestnuts and the corresponding loss of energy.

The condensed water vapor output will be recycled by filtering the cold condensate for the recovery of mucilages and tannins and heating prior to the reincorporation of the fluid to the tubular shaft that distributes the water vapor spray over the chestnuts located inside the endless treatment. The mucilages and tannins retained in the filter are periodically removed from the system. The water losses are compensated by the incorporation of water from the losses of the antimucilage bath.

SKIN-FRUIT SEPARATION ON SOCKET ROLLER TABLE

As can be seen in the machine shown in Figures (24) and (25), a relatively flat area is created based on pairs of surface-marked metal rods that rotate in the opposite direction. This arrangement produces the grip of the chestnut skins and their separation from the fruit, at the same time that it moves them towards the lower part of the equipment. In order to improve trapping, the mucilage residues that may remain in the chestnut will be eliminated by means of jets of hot water / steam under pressure on the fruits located on the area formed by the prehensile rollers that will eliminate the peeled skins or in the process of being detachment. Towards the bottom of the roller table, pressurized hot water / steam jets will also be applied to clean the rollers to improve their grip qualities.

The chestnuts, once peeled, will be unloaded on the selection conveyor belt.

The extracted hides separated by the rollers will be discharged towards a reception and separation area and pressed to recover the separation water. The hides will be transported to a conditioning tunnel for subsequent combustion.

The process water will be recycled for the recovery of mucilage and tannins by filtering it, as well as its subsequent use with a rise in temperature necessary for its reuse.

FINAL CLASSIFICATION OF FRUITS

The peeled chestnuts will be selected in a quality sorting band (26), (27), (28) and (29) by means of a conveyor belt and specialized operators. Chestnuts that meet the quality criteria will be separated from those that do not meet them. Of the latter, those that are recoverable from the residual or irrecoverable will be separated.

The chestnuts of acceptable quality, as well as the pieces of chestnuts will be taken to the previous stabilization storage system in a bath to prevent oxidation or rancidity of the surface, with a prior cooling to temperatures close to 5 ° C. Later they will be incorporated into the IQF freezing system by hollow metal plates.

Chestnuts that do not comply with the quality due to the presence of chestnut skins will be incorporated back into the process in the most suitable place for reprocessing.

The fruits that present irreparable defects due to the presence of externally imperceptible interior wormy, fungal attack, etc., will be eliminated towards the recycling area for their incorporation into the integral use area, together with the flabby chestnuts, chopped etc. for your consequent process.

FREEZING CHESTNUTS

The freezing of the peeled chestnuts will be produced by means of a static system of hollow metal plates that can be seen in figure (30). The contact of the chestnuts directly with them, in 16 holes of 60 mm wide, and a unit volume of 271 liters, will allow the reduction of temperature by conduction between the hollow metal plates and the chestnuts. It can be stated that the freezing will be done individually at high speed with an IQF result, "Individually Quick Frozen".

The system will be closed with accessible cupboard-type panels and doors, with an upper loading opening and a lower discharge hopper.

The upper loading will be carried out by means of the auxiliary hopper of figure (31) with outlet openings that will coincide with the upper entrances of the gaps between hollow metal plates. The hopper will be located in the upper part of the set of hollow metal plates, with a volume equivalent to the capacity of the freezing zones between the hollow metal plates, that is, about 4.34 m3. This will allow for uniform loading and distribution in a reduced time. The hopper will be equipped with a vibrator that will create a fluid state in the chestnuts in the hopper for their entry movement into the holes. In the lower part of the gaps between hollow metal plates, hinged closing sheets will be arranged, which will prevent the chestnuts from leaving during loading and freezing.

The freezing of the chestnuts will be achieved, with a stabilization in the temperature of the product that will reach the temperature of - 20 ° C in the heart of each chestnut, which will be achieved in a time of 3.5 hours of operation of the refrigeration system. The daily freezing capacity will be 21 t / day in 6 periods of 4 hours, including loading and unloading.

Once the freezing cycle is finished, the aforementioned lower closures will open, made up of rotating hinged blades, unloading the chestnuts into the hopper located at the bottom. There will be a discharge worm screw in the hopper of the screening system to allow separation by commercial calibers.

CELL ALIVE SYSTEM, CAS

The system of Japanese origin CAS, "Cell Alive System" or System of Living Cells, will be incorporated to achieve a product quality similar to natural, after thawing, regardless of the duration of the frozen conservation of the product.

CLASSIFICATION SCREEN OF PEELED CHESTNUTS

There will be a sorting screen for sizes or diameters of the frozen fruits. It will be equipped with 5 vibrating panels, made of stainless steel mesh with different spacings between the wires, flat, slightly inclined to promote the movement of the chestnuts along the length and width of the panels.

In the lower part there will be a panel without sieving mesh, to collect the chestnuts that have passed through the mesh of the sieve panel 5.

The differences of this screen with the classification of chestnuts in fresh or with skin of figures (4), (5) and (6), will be the characteristics of the panels and the mesh opening as well as the material used that will be ANSI 316 stainless steel.

The five vibrant panels will separate the chestnuts of the different UPK or units per kilo:

malla, clase < 120 uds/kiloPanel 1 - Do not go through

mesh, class <120 units / kilo

malla, clase 120 - 150 uds/kiloPanel 2 - Do not go through

mesh, class 120 - 150 units / kilo

malla, clase 150 - 180 uds/kiloPanel 3 - Do not go through

mesh, class 150 - 180 units / kilo

malla, clase 180 - 210 uds/kiloPanel 4 - Do not go through

mesh, class 180 - 210 units / kilo

malla, clase > 210 uds/kiloPanel 5 - Do not go through

mesh, class> 210 units / kilo

Panel 6 - collection of the output of panel 5, pieces of chestnuts

The outputs of the classification belts will discharge into the hoppers of the packaging machinery, to allow their packaging in Big-Bags or machinery for filling sacks or bags.

RESIDUAL CHESTNUT CRUSHER

Chestnuts rejected from the flotation system due to being countersunk, bitten by insects or attacked by pests, as well as those eliminated by the manual classification system, because they have internal worms, not detected, will be subjected to fresh crushing to obtain a granular mass. relatively homogeneous.

The crushing will be carried out fresh as they are extracted from the production areas. The discharge will be carried out in the main reactor by vertical loading in the container.

COOKER, MIXER, FERMENTER AND DISTILLER

This is the reactor vessel that can be seen in figures (32), (33) and (34), for carrying out the operations for processing the shredded waste. As the destination is animal feed, the mixture will be pasteurized and sterilized, as well as the inactivation of all enzymes and microorganisms that may harm the activity of the yeasts and bacteria present in the final product.

COOKING THE CRUSHED DOUGH:

The crushed waste mass is introduced into the reactor from its upper part, generating a homogenization with the helix, rotating in both directions alternately.

Once loaded into the 2,160-liter volume of the reactor, the 1,850 kg of shredded waste produced daily in the system, thermal oil is injected into the lower jacket of the reactor, with about 75 liters at a temperature of 110 ° C, recirculating the oil to give the heat to the dough and keep the temperature constant. When closing the lid of the reactor and making the movement of the screw, there is an increase in temperature up to 105-110 ° C and a pressure of 1.2 to 1.4 bar (120 to 140 kPa). The container is kept closed and the pressure is maintained for 1 hour to achieve the sterilization of the dough.

MIXING THE DOUGH:

The movement of the dough, induced by the helicoid, will serve to homogenize it and achieve a suitable result for your process. The crushed shells and skins will produce the effect of providing fiber to the feed, so necessary for the digestion of the animals for which the final product will be destined.

INOCULATION OF THE MASS FOR FERMENTATION:

When the temperature is reduced to 30 ° C, there is an inoculation of yeasts of the type Saccharomyces cerevisiae and lactic bacteria so that the fermentation of the sugars of the chestnut begins, mainly sucrose. The production of alcohols and other aromatic compounds begins.

The fermentation process is controlled by the movement of the dough and its conditioning by means of the injection of fluids in the jacket that surrounds the lower part of the reactor, at different controlled temperatures. The duration of the process can be from two to three days, depending on the composition of the dough and its sugar content.

When the generation of CO2 begins, the amount emitted is controlled and it is expelled to the outside by means of an "Airlock" type valve that prevents the entry of air into the interior of the reactor. The temperature is kept at that studied for the reaction from 17 ° C to 30 ° C. The formation of compounds derived from the action of yeasts and bacteria, stops when the formation of CO2 ends.

DISTILLATION OF THE FERMENTED DOUGH:

The same reactor vessel that has been used to carry out the fermentation will be used for the distillation. For this, in the jacket of the lower zone of the reactor, thermal oil will be introduced so that the temperature of the mass reaches the boiling and vaporization temperatures of the alcohols. The vapors generated will be conducted to a condensation system for the compounds, obtaining a mixture of distilled alcohols.

The most important alcohols and compounds obtained by experimental analysis are: Ethanol (387.3 g / l), Methanol (0.561 g / l), 1 Propanol (0.445 g / l), Isobutanol (0.171 g / l), 2 methyl 1 Butanol, 3 Methyl 1 Butanol, Acetaldehyde (0.197 g / l), Methyl Acetate (0.030 g / l) and Ethyl Acetate (0.163 g / l).

CONTINUOUS DISTILLATION PROCESS

In order to carry out a constant process, there will be 3 reactors with a volume of 2.2 m3 each. This will allow the amount of waste produced daily to be processed independently, making use of all waste, during the 90 days a year of the production campaign. The production of chestnut brandy will be constant, staggering the processes in the three planned reactors, with a permanent one in the distillation process, with figures close to 185 liters per day and a total of 16,625 liters per year in each campaign.

MANUFACTURE OF FOOD PELLETS

The fermentation residues, which have been used for the extraction of the liquor, will be discharged from the reactor through the hole in the lower area of the container by means of the helical screw, introduced into an extruder to manufacture pellets.

The extruded pellets will be introduced into a dryer to reduce the humidity of the dough from 50% to 15%, which would allow its packaging and marketing. In a first approximation, the distillation residues would represent about 150 tons / year that would produce 88 tons / year of dehydrated food with 15% humidity.

ENERGIES DEMANDED - ENERGIES CONSUMED

The energy generation system is based on the use of burners of shells, skins and combustible residues to take advantage of the combustion energy, through the use of smokeless burners and ORC turbine, with an adequate structure for the generation of electrical and thermal energy. following:

SMOKE-FREE BURNERS:

Each burner has a fuel consumption of 63 kg / hour and an approximate power of 189,000 kcal / h (219.81 kW) and a power generation of 408,240,000 kcal (474,783 kWh) during the 90 days / year of the campaign. chestnut processing.

The availability of energy depends on the amount of waste produced in the plant during the work period of 90 days / year and a total of 1,440 hours of production (16 h / day) and 2,160 total hours (24 h / day): Shells and chestnut skins 356,000 kgs / year and other combustible residues 8,750 kgs / year, totaling 364,750 kgs / year. The PCI of these wastes is 3,000 kcal / kg, so the energy availability will be 1,094,250,000 kcal or 1,272,613 kWh.

Taking into account that each burner can produce 408,240,000 kcal (474,783 kWh), with three burners, we would have the possibility of generating 1,224,720,000 kcal (1,424,350 kWh), that is, 10.65% higher, which could be achieved with the contribution of additional waste.

ORC BOILERS AND TURBINE:

The planned system, of an ORC turbine, Organic Rankine Cycle, requires a thermal energy input that is capable of generating an electrical energy production of 15% of the energy supplied, 75% of thermal recovery energy and some losses of 10% of the total thermal energy provided.

POWER AND ENERGY DEMAND:

Of the chestnut shells and other residues, which reach a quantity of 1,094,250,000 kcal, 75%, that is, 820,687,500 kcal in the form of heat (928,632.60 kWh) and 15% in the form of energy are obtained electricity, that is 185,726.52 kWh.

The annual demand for electrical energy in the various processes is as follows:

1 Cleaning bath 1.50 kW 2,160 kWh 1 Fresh chestnut sieve 3.00 kW 4,320 kWh 1 Large chestnut slicer 0.50 kW 720 kWh 1 General slicer 3.00 kW 4,320 kWh 1 Anti-mucus bath 60 ° C 1.00 kW 1,440 kWh 1 Microwave tunnel 1.00 kW 1,440 kWh 1 Vaporization 1.50 kW 2,160 kWh 1 Skin separation 1.75 kW 2,520 kWh 1 Inspection band 1.31 kW 1,886 kWh 1 Freezing-Absorption Cabinet 56.42 kW 121,867 kWh 1 Frozen chestnut sieve 3.00 kW 6,480 kWh 1 Waste crusher 1.30 kW 1,872 kWh 3 Cooker, fermenter mixer and still 6.00 kW 8,640 kWh 1 Manufacture of extruded chestnut pellets 2.00 kW 2,880 kWh

Total power and annual consumption 85.78 kW 168,105 kWh The annual demand for thermal energy in the various processes is as follows:

1 Cleaning bath 20,000 kcal / h 28,800 Mcal 1 Antimucilage bath 60 ° C 16,000 kcal / h 23,040 Mcal 1 Vaporization 40,000 kcal / h 57,600 Mcal 1 Skinning 60,000 kcal / h 86,400 Mcal 3 Cooker, fermenter mixer and still 11,545 kcal / h 24,937 Mcal

1 Manufacture of chestnut extrudates 19,966 kcal / h 43,127 Mcal

Total power and annual consumption 147,511 kcal / h 235,105 Mcal

Electric power Thermal power 85.78 kW 147,511 kcal / h = 253.34 kW Electric energy Thermal energy 168,105 kWh 235,104 Mcal = 441,531 kWh

If the absorption method were chosen for the freezing system, the power and energy demand would have the following distribution:

Electric energy: annual power and consumption 29.36 kW 46,238 kWh Thermal energy: annual power and consumption 193,872 kcal / h 364,044 Mcal

Electric power Thermal power 29.36 kW 193,872 kcal / h = 254.83 kW Electric energy Thermal energy 46,238 kWh 364,045 Mcal = 469,622 kWh

The exposed figures, together with the investments and maintenance and other expenses of each type of technology (compression / absorption) can help us make investment decisions.

In both cases, the energy produced by the combustion of the processed chestnut waste, being a theoretical total of 1,151,250,000 kcal or 1,338,904 kWh, far exceeds the demand in the maximum contemplated case of 403,802,128 kcal or 469,622 kWh. As the calculated energy has a considered period of 90 days of manufacture, during the rest of the year the remaining energy available can be used.

PRODUCT PROCESS DESCRIPTION

In the description of the parts, for descriptive and interpretive purposes, details of the product processes have already been included, therefore, in this description, a more concise and clear summary of the products to be manufactured and sold is carried out.

The figures expressed suppose the estimate for some facilities, with socio-economic data foreseen for the ideal application of the patent.

PEELED CHESTNUTS:

The manufacturing process begins with the selection of chestnuts to be processed with the elimination of unsuitable or useless ones. As these are live products, the quality tends to decline over time. That is why it is necessary to continue with a conservation treatment to have more processing time.

The classification by size seeks an improvement in the processes, which is why it is carried out by means of a suitable sieve to the fruit that separates the different sizes. This uniformity improves chestnut peeling performance.

The vertical storage method with the prismatic stackable containers with a wooden inner lining allows the chestnuts to be preserved with suitable characteristics for peeling.

The objective is summarized in the elimination of the skin with several staggered systems that tend to weaken the union between the inner skin and the fruit or seed and produce the separation in a simple way. Initially, superficial cuts are generated that make the outer shell accessible and separable, as well as the beginning of the attack on the integrity of the mucilages or polyphenols that adhere the inner skin to the fruit.

Access to the interior of the outer shell, through the cuts made, begins with the humidification generated by the treatment, immersion in the antimucilage bath. The temperature of 60 ° C initiates the process of weakening the union of the inner skins to the nut or fruit with the first dissolution of the mucilages or polyphenols in addition to the soluble tannins.

The presence of an ultrasound emission will improve the access of water to the interstitial areas of the inner skin of chestnuts, weakening their union.

The water used for this first bath is recycled in a closed circuit for the separation by filtration of the mucilages and tannins as well as the recovery of the temperature by a heat exchanger.

Following this treatment, the chestnuts are passed through a microwave tunnel so that the radiation acts on the water and the moistened skin to enhance the weakening effects of the mucilage without weakening the skin. The intensity of radiation will be controlled by a speed variator as well as a regulator of the emitting power.

Following microwave treatment, the chestnuts are immersed in a rotating cylinder fitted with a fixed endless screw with a perforated hollow tubular shaft. During the rotation of the cylinder, the chestnuts will be displaced towards the upper part while they are attacked by jets of water and steam driven through the interior of the tube that forms the axis of the endless screw. The inclination of the cylinder produces a movement of the condensates towards the lower part where they are recovered for recycling with the recovery of the mucilage and tannins as well as the heating of the water-steam injection in the cylinder by the tubular axis of the auger .

The chestnuts that come out through the upper part of the cylinder, fall into the hide separator, equipped with cylindrical rods that rotate in a substantially flat and inclined area, forming prehensile pairs due to their rotation in the reverse direction, which trap the now softened leather, moving them toward the bottom of the rod assembly. The jets of water and steam that are projected on the upper part of the assembly improve adherence by eliminating mucilage and tannins. On the lower part of the assembly, jets of cleaning water are also projected from the rotating rods, improving the grip of the system. The water used is recovered for recycling through mucilage and tannin filters as well as reheating through a heat exchanger.

The peeled chestnuts are output on a manual inspection and selection conveyor belt by specialized operators. The chestnuts that have not completed the peeling process are selected on the belt. satisfactory. These are sent to the corresponding area of the system for reprocessing. Chestnuts that present sanitary defects due to being attacked by insects or pests, as well as those that are not recoverable, will be sent to the integral use area for their use.

The chestnuts are removed from the selection area to intermediate storage in 850 kg containers, in water baths at a temperature of 5 ° C. As the peeling is produced for 16 hours and the freezing for 24 hours, this storage in containers will serve as intermediate storage to be able to carry out the freezing process continuously, in batches of 3,400 kilos per 4-hour freezing cycle. The freezing shifts will be 6 and the number of containers for storage will be 24, totaling 20.4 tons per day of production during the 16 hours of daily work.

The freezing will be carried out by means of a set of 17 vertically located hollow metal plates, by introducing the chestnuts in the gap between them. The evaporation of the refrigerant (R717 or NH3, Ammonia) at a reduced pressure, allows to reach very low temperatures in the hollow metal plates. The possibility of using cold absorption systems with the use of thermal energy from the combustion of chestnut skins could be a great advantage.

Once the freezing process has been carried out, the chestnuts will be classified using a stainless steel grader for packaging and cold storage.

CHESTNUT SPIRIT:

To make use of the chestnut waste, a reactor vessel has been designed that will serve for the integral processing of the waste. It comprises a container with a cylindrical base with a jacket or heating chamber lining located in the lower part of the reactor. It will be equipped with a rotating helicoid for the movement of the dough. It will have a tight lid that will withstand working pressures of 1.2 to 1.4 bar (120 to 140 kPa) or 105 ° C to 110 ° C.

The separated residues in the initial cleaning area, consisting of flabby chestnuts, insect worms, attacked by pests, etc. as well as those separated in the Selection processes will be properly shredded for the reactor load. The mixture will be heated at the same time as it moves to ensure uniformity of temperature.

When the temperature is reached 105-110 ° C, it is maintained for about 20 minutes to inactivate the existing microorganisms and others present and wait until the temperature is reduced to 30 ° C. An inoculation of "Saccharomyces cerevisiae" yeasts and milk bacteria will be carried out to initiate the alcoholic fermentation of the sugars. With the heating chamber, the addition of the corresponding energy will be made to keep the fermentation temperature constant.

Once the fermentation is finished, in the closed chamber, the temperature of the dough will be raised to proceed to the formation of vapors from the alcohols present, derived from the decomposition of sugars.

The vapors will be condensed in a distillation heat exchanger and collected in a container for analysis and bottling.

FEED FOR SWINE CATTLE FEED:

There is a well-known brand in the cattle market known as "Chestnut-Fed Pork." The feed would be obtained by processing the residue resulting from the extraction of alcohols. For this, it will be subjected to extrusion in the form of pellets and to its dehydration from the initial 50% water content to the resulting 15%. The properties of the meat of the pig raised with this feed are highly demanded by the Asian market, due to its great organoleptic quality.

BRIEF DESCRIPTION OF THE DRAWINGS

To better complement the description that is being made and in order to help a better understanding of the characteristics of the invention, some drawings are attached as an integral part of said description, in which, with an illustrative and non-limiting nature, it has been represented the next:

Figure 1.- Cleaning System - Wired Side View

You can see the view of the chestnut cleaning container (1-A) with its endless screw (2-A) for extraction of the chestnuts that, due to their density, higher than water, move to the bottom of the container. The water recirculation system with the pump (6-A) that injects the water into the lower part of the container, produces the displacement of the floating chestnuts or supernatants towards the chute (3-A) which, when discharging the water with the chestnuts in the upper part of a separation system with a mesh (4-A), sends the water to a filter of the recirculated water (5-A) that feeds the recirculation pump (6-A). You can see the geared motor (7-A) that rotates the worm screw (2-A).

Figure 2 .- Cleaning system - Right side view

You can see the view of the chestnut cleaning container (1-A) with its endless screw (2-A) for extraction of the chestnuts that, due to their density, higher than water, move to the bottom of the container. The water recirculation system with the pump (6-A) that injects the water into the lower part of the container, produces the displacement of the floating chestnuts or supernatants towards the chute (3-A) which, when discharging the water with the chestnuts in the upper part of a separation system with a mesh (4-A), sends the water to a filter of the recirculated water (5-A) that feeds the recirculation pump (6-A). You can see the geared motor (7-A) that rotates the worm screw (2-A).

Figure 3.- Cleaning system - Left side view

You can see the view of the chestnut cleaning container (1-A) with its endless screw (2-A) for extraction of the chestnuts that, due to their density, higher than water, move to the bottom of the container. The water recirculation system with the pump (6-A) that injects the water into the lower part of the container, produces the displacement of the floating chestnuts or supernatants towards the chute (3-A) which, when discharging the water with the chestnuts in the upper part of a separation system with a mesh (4-A), sends the water to a filter of the recirculated water (5-A) that feeds the recirculation pump (6-A). You can see the geared motor (7-A) that rotates the worm screw (2-A).

Figure 4.- Green chestnut sieve - Schematic lateral view

It is used to classify chestnuts by size. It is made up of several panels (1-B), (2-B), (3-B), (4-B) and (5-B) made up of a frame and a perforated mesh formed by steel wires. The top panels have larger wire gaps than the bottom panels. This staggering produces a retention of chestnuts with a larger diameter in the upper panels, reducing the size to the lower panel (5-B), with a smaller separation. The last panel (6-B) is used to receive the chestnuts that fall from the last panel (5-B). Each panel is inclined towards the discharge on its collection and transport belt (7-B), (8-B), (9-B), (10-B), (11-B) and (12-B) that receives the chestnuts that pass through the holes in the panel. Each of them is equipped with vibrators to move the chestnuts on the panels. The sizes are identified with the sizes or the number of fruits that each kilo has.

Figure 5.- Green chestnut sieve - Right side view

You can see the view of the right side front of the set of the components of the machine in three dimensions, of the sieve panels (1-B), (2-B), (3-B), (4-B) and (5-B), the lower panel (6-B) and the reception and transport conveyor belts for each panel (7-B), (8-B), (9-B), (10-B), ( 11-B) and (12-B).

Figure 6.- Green chestnut sieve - Left side view

You can see the view of the left side front of the set of components of the machine in three dimensions, of the sieve panels (1-B), (2-B), (3-B), (4-B) and (5-B), the lower panel (6-B) and the reception and transport conveyor belts for each panel (7-B), (8-B), (9-B), (10-B), ( 11-B) and (12-B).

Figure 7 .- Chestnut storage container- Top views with closing device

The wireframe views of the prismatic container can be appreciated, without hiding the lines with the details of the closing device of the lower discharge opening of the container. The gate (1-C) and the gate movement lever (2-C) are shown. In the image on the right, the gate is open and in the image on the left, the gate is closed. The support (3-C) serves as a support for turning the lever.

Figure 8 Chestnut Storage Container - Side Views with Closing Device

The wireframe views of the prismatic container can be appreciated, without hiding the lines with the details of the closing device of the lower discharge opening of the container. The gate (1-C) and the gate movement lever (2-C) are shown. In the image on the right, the gate is open and in the image on the left, the gate is closed. The support (3-C) serves as a support for turning the lever.

Figure 9 .- Chestnut storage container- Three-dimensional wireframe views with closing device

You can see the views of the prismatic container, without hiding the lines with the details of the closing device of the lower discharge opening of the container. The gate (1-C) and the gate movement lever (2-C) are shown. In the image on the right, the gate is open and in the image on the left, the gate is closed.

Figure 10.- UPK <60 chestnut sawing system

In the image you can see the three views, right side, front and left side with the chestnut (1-D) arranged in a horizontal position and the toothed disk saw (3-D) mounted on the motor shaft (2-D) that prints the movement of superficial sawing on the chestnut. Through this opening, the fruit is superficially reached with the start, motivated by the special design of the tooth, which barely reaches to touch the fruit or seed.

Figure 11.- UPK> 60 chestnut surface cutting system - Three-dimensional view

In the three-dimensional image you can see the cylinders equipped with cutting blades (1-E), attached to the cylindrical brushes for cleaning the blades (2-E), arranged with their rotation axes (4-E) to perform superficial cuts to chestnuts that are driven by the worm screw (3-E) driven by its axis (5 E).

Figure 12.- UPK> 60 chestnut surface cutting system - Front view

In the front view image you can see the cylinders equipped with cutting blades (1-E), attached to the cylindrical brushes for cleaning the blades (2-E), arranged with their axes of rotation (4-E) to make superficial cuts to chestnuts that are driven by the worm screw (3-E) driven by its shaft (5-E).

Figure 13.- UPK> 60 chestnut surface cutting system - Side view

In the side view image you can see the cylinders equipped with cutting blades (1-E), attached to the cylindrical brushes for cleaning the blades (2-E), arranged with their axes of rotation (4-E) to make superficial cuts to chestnuts that are driven by the worm screw (3-E) driven by its shaft (5-E).

Figure 14.- Mucilage removal system - Three-dimensional wireframe view

In order to weaken the mucilages or polyphenols and soluble tannins, chestnuts, coming from the superficial cutting area, will be introduced through the loading port (1-F) with hot water at 60 ° C in adequate quantity to maintain the water level in the worm cylinder (2-F) so that they remain immersed, moving from a slight initial pressure to the outlet to the ramp (3-F) for draining and recycling the immersion water. The ultrasound emitters (10-F) will enhance the dissolving action of the mucilages.

In the image you can see the system for recovering excess water from the humidification that occurs in the drilled ramp with a collector (4-F) that collects the drained water in the ramp to lead them to the pump (5-F). The system sends the cooling heat exchanger (6-F) that will generate a loss of solubility in water and retention in the separator filter (7-F). The water, once the mucilage is retained, will be passed through the heat exchanger (8-F) where the temperature will rise again to 60 ° C of the process to proceed to the introduction in the lower part of the worm. Both exchangers They will be combined as a heat pump, for the maximum use of energy.

In the lower part of the worm screw, the geared motor to drive the rotation movement of the worm (9-F) will be located

Figure 15 .- Mucilage removal system - Three-dimensional left side view

In the image you can see the parts: (1-F) entrance of superficially cut chestnuts (2-F), draining ramp (3-F), recovered water collector (4-F), water recycling pump ( 5-F), cooling exchanger (6-F), mucilage and tannin retention filter (7-F), heating exchanger (8-F) and auger rotation drive gear motor (9-F). The ultrasound emitters (10-F) will enhance the dissolution of the mucilage.

Figure 16.- Mucilage removal system - Three-dimensional right side view

In the image you can see the parts: (1-F) entrance of superficially cut chestnuts (2-F), draining ramp (3-F), recovered water collector (4-F), water recycling pump ( 5-F), cooling exchanger (6-F), mucilage and tannin retention filter (7-F), heating exchanger (8-F) and auger rotation drive gear motor (9-F). The ultrasound emitters (10-F) will enhance the dissolution of the mucilage.

Figure 17.- Microwave irradiation tunnel - Right view

The irradiation system consists of a conveyor belt (1-G), driven by a gearmotor (4-G), which is the duration-controlled displacement method, inside a chamber (3-G) that is equipped with a microwave generator to irradiate the transported chestnuts. Once subjected to the treatment, the chestnuts have their outlet (2-G) that discharges into the feed of the steaming system.

Figure 18.- Microwave irradiation tunnel - Left view

The irradiation system consists of a conveyor belt (1-G), driven by a gearmotor (4-G), which is the duration-controlled displacement method, inside a chamber (3-G) equipped with a generator microwave to irradiate the transported chestnuts. Once subjected to the treatment, the chestnuts have their outlet (2-G) that discharges into the feed of the steaming system.

Figure 19.- Water-Steam Treatment of chestnuts - Wireframe View

The chestnuts are fed in with a loading hopper (1-H) that feeds a hollow and integral worm (4-H) with a double-layer cylinder (2-H) to isolate the process. The rotation of the cylinder with the worm screw causes the chestnuts to move towards the cylinder outlet where the discharge hopper (3-H) is located. The cylinder rotates by means of an electric motor (11 -H) that drives the drive and support wheels (5-H). Inside the cylinder (2-H) there is a perforated tubular conduit (6-H) that generates a spray of the chestnuts along the screw with hot water and steam. The condensed water is collected in a collector (7-H) to proceed to its recycling by means of the pump (8-H) that sends it to a filter for the recovery of mucilage and tannins (9-H) and to a heat exchanger ( 10-H) that raises the temperature for its contribution to the spray axis (6-H).

Figure 20.- Water-Steam Treatment of chestnuts - Right Side View

The chestnut entry is seen with a loading hopper (1-H) that feeds a hollow endless screw and attached to a double-layer cylinder (2-H) to isolate the process. The rotation of the cylinder with the worm screw causes the chestnuts to move towards the cylinder outlet where the discharge hopper (3-H) is located. The cylinder rotates by means of an electric motor (11-H) that drives the drive and support wheels (5-H). Inside the cylinder (2-H) there is a perforated tubular conduit (6-H) that generates a spray of the chestnuts along the screw with hot water and steam. The condensed water is collected in a collector (7-H) to proceed to its recycling by means of the pump (8-H) that sends it to a filter for the recovery of mucilage and tannins (9-H) and to a heat exchanger ( 10-H) that raises the temperature for its contribution to the spray axis (6-H).

Figure 21.- Water-Steam Treatment of chestnuts - Left Side View

The entry of the chestnuts is seen is carried out with a loading hopper (1-H) that feeds a hollow endless screw and attached to a double-layer cylinder (2-H) to isolate the process. The rotation of the cylinder with the worm screw causes the chestnuts to move towards the cylinder outlet where the discharge hopper (3-H) is located. The cylinder rotates by means of an electric motor (11-H) that drives the drive and support wheels (5-H). Inside the cylinder (2-H) there is a perforated tubular conduit (6-H) that generates a spray of the chestnuts along the screw with hot water and steam. The condensed water is collected in a collector (7-H) to proceed to its recycling by means of the pump (8-H) that sends it to a filter for the recovery of mucilage and tannins (9-H) and to a heat exchanger ( 10-H) that raises the temperature for its contribution to the spray axis (6-H).

Figure 22.- Water-Steam Treatment of chestnuts - Back View

The chestnuts are seen entering with a loading hopper (1-H) that feeds a hollow and integral worm screw (4-H) with a double-layer cylinder (2-H) to isolate the process. The rotation of the cylinder (2-H) with the endless screw (4-H), causes a displacement of the chestnuts towards the outlet of the cylinder where the discharge hopper (3-H) is located. The cylinder rotates by means of an electric motor (11-H) that drives the drive and support wheels (5-H). Inside the cylinder (2-H) there is a perforated tubular conduit that generates a spray of the chestnuts along the screw (4-H) with hot water and steam. The condensed water is collected in a collector (7-H) to proceed to its recycling by means of the pump (8-H) that sends it to a filter for the recovery of mucilage and tannins (9-H) and to a heat exchanger that Raises the temperature for its contribution to the spray axis.

Figure 23.- Water-Steam Treatment of chestnuts - Front View

The chestnuts exit towards the discharge hopper (3-H) fed by a hollow and integral worm screw (4-H) with a double layer cylinder (2-H) to isolate the process can be seen. The rotation of the cylinder (2-H) with the endless screw (4-H), causes a displacement of the chestnuts towards the outlet of the cylinder where the discharge hopper (3-H) is located. The cylinder rotates by means of an electric motor that drives the drive and support wheels. Inside the cylinder (2-H) there is a perforated tubular conduit (6-H) that generates a spray of chestnuts along the endless screw (4-H) with hot water and steam. The condensed water is collected in a collector to proceed to its recycling by means of the pump (8-H) that sends it to a filter for the recovery of mucilage and tannins and to a heat exchanger (10-H) that raises the temperature for its contribution to the spray shaft (6-H).

Figure 24.- Skin separator - General view

The set of 60 rods grouped in pairs of rods to separate the skins can be seen. The area covered is 0.9 m2. The movement of the rods is combined in opposition to generate the gripping phenomenon with the skins that protrude from the surface of the chestnuts.

On the lower and upper part of the set of rods that perform the functions of separating the skins, hot water jets will be applied to eliminate the remains of polyphenols and tannins that induce a sliding effect, reducing grip. These waters will be recovered with a filter to recover dissolved products and raise the temperature.

Figure 25.- Skin separator - Drive detail

The actuation of the rods (1-I) and (2-I) with gears that perform the opposite turn can be seen to generate the trapping effect of the skins that protrude from the surface of the chestnuts.

Figure 26.- Peeled chestnut selection system - SE view

You can see the main conveyor belt (1-J) marked in the loading zone of chestnuts derived from peeling and the secondary ones (2-J) that correspond to chestnuts that meet the appropriate conditions, (3-J) of chestnuts badly peeled that must be processed again and (4-J) of the residual skins and defective chestnuts that the operators will introduce in the perforations of the channels (5-J) to take them to the separation mesh (4-J) . The flow used for transport will be pumped by the pump (6-J) and introduced into the water pipes and manufacturing waste that will be adequately recovered.

The selection operations will be carried out manually and must be suitably illuminated by LED tubes (7-J) of adequate intensity for the identification of the products to be classified.

The motorization of the main conveyor belt (1-J) is achieved by including the drive motor inside the tractor roller (8-J). The reduction motors (9-J) for the movement of the rest of the belts will be applied to their traction rollers.

The tank (10-J) will serve as storage for the recycling waters for the transport of the waste from the selection and cleaning of the belts. The waste will be treated properly for processing as raw material for the manufacture of spirits and animal feed and the unsuitable ones will be subjected to combustion for their energy use.

Figure 27.- Peeled chestnut selection system - NE view

The image corresponds to that of Figure 26, changing the point of view to 135 °. The most notable elements are numbered.

Figure 28.- Peeled chestnut selection system - NO view

The image corresponds to that of Figure 26, changing the point of view to 225 °. The most notable elements are numbered.

Figure 29.- Peeled chestnut selection system - SW view

The image corresponds to that of Figure 26, changing the point of view to 315 °. The most notable elements are numbered.

Figure 30.- Peeled chestnut freezing system - 3D Wireframe View

The image corresponds to a freezer of hollow metal plates (1-K) located vertically, leaving gaps (2-K) between them, which will serve to introduce the chestnuts for their freezing process. At the front and rear, welded closing sheets (3-K) will be arranged that, closing the gaps, will prevent the chestnuts from coming out. In the lower part, in order to facilitate the retention and exit of the chestnuts from the hole, hinged plates (4-K) will be placed that, during the freezing process, will prevent them from falling. In the opening position (4-K ') the exit of the holes will be free and the chestnuts will fall onto the lower hopper (5-K) equipped with an emptying screw (6-K).

The interior of the refrigerating plates is filled with refrigerant (Ammonia, NH3) in a liquid state, subjecting it to a depression that causes the evaporation of the fluid and the absorption of heat from the medium, generating the freezing of the chestnuts.

For the application of the CAS system, "Cell Alive System", suitable radiation emitters will be placed to achieve the very high quality freezing that this technology supposes.

Figure 31.- Loading hopper of the peeled chestnut freezing system - 3D Wireframe View

You can see the walls (1-L) inclined 60 ° of the hopper, with a height of 0.7 m, enough to total a volume of 4.9 m3, for a load of 3,375 kg each 4-hour cycle, assuming a total production of 20,250 kgs / day, equivalent to 1,266 kg / h during 16 hours of manufacture. The lateral edges of the hopper will be reinforced with steel profiles (2-L).

To carry out the loading, the hopper is placed on the set of hollow metal plates, making the openings (3-L) of its base coincide with the upper entrance of the gaps between the hollow metal plates. The angle reinforcement profiles (4-L) will be supported on the upper part of the hollow metal freezing plates. The loading is done in a reduced time with the help of vibratory systems of the hopper and the fluidization of the chestnuts.

Figure 32.- Process of liquor and cattle feed - NE Wire View

Once the crushed waste has been loaded into the container (1-M), it is proceeded to close with the lid (2-M) and inject thermal oil into the heating jacket (3-M) to proceed with cooking under pressure (120 to 140 kPa). The helicoid (4-M), attached to the axis of drive (5-M) moved by the gearmotor (6-M), will serve to homogenize and uniformize the dough.

Once the cooking is finished, we will proceed to wait for the dough to cool down to reach a temperature of 30 ° C. At this temperature, the yeasts "Saccharomyces cerevisiae" and milk bacteria will be added to begin the anaerobic alcoholic fermentation. The duration of the process will be 2 to 3 days or until the production of CO2 ends, which will go out through an "Airlock" valve that allows the exit, preventing the entry of air.

At the end of the fermentation reaction, by means of the contribution of heat with the heating jacket (3-M), the temperature of the dough will be raised to generate alcohol vapors and their extraction through the upper opening of the lid and its introduction in a distillation column for the condensation of the alcohols.

Once the alcohols have been extracted, the process will be stopped and the mass will be extracted through the opening (7-M) through which it will be driven by the part (4'-M) of the helicoid pressing against her.

Figure 33.- Process of liquor and cattle feed - SE Wire View

The image corresponds to that of Figure 32, changing the point of view. The most notable elements are numbered.

Figure 34.- Reactor for the process of liquor and cattle feed - Interior View

The image corresponds to a view of the machine (1-M) with the cover (2-M) raised to be able to see the worm screw (4-M) mounted on the shaft (5-M) driven by the gearmotor (6- M). You can see the heating jacket (3-M) for raising and maintaining the temperature of the dough.

The figures expressed suppose the estimate for some facilities, with socio-economic data foreseen for the ideal application of the patent.

The device described has a preferred embodiment for the manufacture of marketable products. The utility of the system has two main aspects:

1) Manufacture of peeled chestnuts

2) Manufacture of Mucilages and Tannins

3) Distillation of chestnut brandy

4) Manufacture of feed based on chestnuts

The manufacture will be carried out while there is availability of fresh chestnuts in the market, that is, during 90 days / year of the campaign, at a rate of 16 hours / day for manufacturing and 24 hours / day for freezing and fermentation processing, distillation and dehydration with 2,160 hours per year.

The chestnuts for production are of origin close to the installation of each of the 4 manufacturing plants of 2,500 tons / year, totaling 10,000 tons / year. The cost of the development of the technology, to be carried out on the investigations that are the object of the industrial property of this patent, will be distributed among the four plants to be installed.

The objective pursued is the production of peeled chestnuts that can be quantified for the different sizes in units per kilo, with the following quantities and sales prices:

100/120 caliber production 257,250 kg

Production of size 120/150 459,375 kg

Production of size 150/180 477,750 kg

Production of caliber 180/210 496,125 kg

Production of peeled chestnut pieces 140,000 kg

Total 1,837,500 kg

The estimate for obtaining chestnut derivatives such as mucilages and tannins is:

Mucilages 25,000 kg

Tannins 12,500 kg

In the case of waste derived from the selection and processing of the chestnuts, the integral use is pursued, as indicated in the title of the patent. Defective chestnuts separated in the initial float and those separated by the selection system

In the case of chestnut peeling residues, the skins that are estimated at 15% of the weight of the inputs stand out, that is, 375 t / year in addition to 8.75 t / year of fuel residues that total 383.75 t / year available.

The PCI or Lower Calorific Power, by widely studied and cited research in the bibliography, is set at:

Chestnut residues PCI 12,560.0 kJ / kg 3,000 kcal / kg

The fuel consumption of a smokeless burner, Model 04, amounts to 63 kg / hour, so the amount of thermal energy generated is:

Chestnut residues PCI 791,305.2 kJ / h 189,000 kcal / h 219.81 kWh

From which it is deduced that the power of the burner can range between 200 kW and 240 kW with normal fuels and reach 315 kW with commercial "pellets".

The amount of 383.75 t / year available, at a rate of 3,000 kcal / kg or 12,560 kJ / kg, implies an available energy capacity of 1,151,250,000 kcal / year (4,820,053,500 kJ / year and 1,338,904 kWh / year ) with the process capacity of each burner is 408,240,000 kcal / year, the theoretical number of burners is 2.82 units. In other words, with 3 burners, it will be possible to take advantage of the energy available from the combustion of manufacturing waste.

The investments for the construction of the chestnut peeling factory are:

- Control of entrances and exits.

Truck scale

Pallet scale

- Storage and transportation of raw materials.

Chestnut storage containers

Transport and stacking trolley

- Cleaning system.

Cleaning machinery

- Chestnut processing system.

Calibration system

Surface cutting systems

Antimucílagos system

Skin separation system

- Chestnut freezing system.

Hollow metal plate freezer cabinet Absorption refrigeration system

CAS system, "Cell Alive System"

- Calibration of frozen chestnuts.

Stainless steel calibration sieve

- Cooker, Fermenter, Distiller and Feed.

Cooked and sterilized

Fermented

Distilled brandy

Feed extrusion

Dehydrated feed

- Thermal oil burners and boilers.

Smokeless waste burners

Thermal oil boilers

- ORC turbine generating electricity

ORC turbine

Electricity generator

- Packaging machines.

"Big Bags" packaging machine

35 kg bag packaging

10 kg bag packaging

5 kg bag packaging

- Industrial facilities.

Treated drinking water

Residual water

Electricity

Compressed air

Fire protection

Safety

- Assembly and testing labor.

It should be noted the total absence of external energy consumption, both electrical and the use of fuels, since the system is self-sufficient with the combustion of chestnut shells and skins with the smokeless burners and the ORC (Organic Rankine) turbine. Cycle), which transforms thermal energy into electrical energy with a ratio of 15%, subtracting 75% useful for use in manufacturing processes and energy consumption the rest of the year.

The substitution of imported energy for that generated by the waste produced and processed in a natural way, will mean an improvement in the financial situation of our balance of payments abroad. The energy consumed in electric motors and other uses such as microwave radiation, is calculated at 46,238 kWh in the 90 days of production and the availability of electricity is 15% of 1,338,904 kWh, which is the thermal energy available per the combustion of waste.

Taking into account the cost structure, the profitability of the activity is fully demonstrated. Taking into account the absence of smoke in the emissions of the smokeless burner and its renewable origin from plant biomass, the carbon footprint is ZERO.

Therefore, it is considered proven that the burner is of industrial application, both with regard to the manufacture and in the multiple applications mentioned, from the elimination of waste to the use of fuels of renewable origin.

The manufacturing will be carried out with professionals of industrial engineering of various specialties (electrical, mechanical, chemical, energy, electronics, etc.) as well as agricultural and forestry engineers, etc. For the control of emissions, environmental engineers, from the company and in auxiliary companies, as well as scientists and maintenance professionals will participate.

The creation of 68 jobs stands out. Of these, 18 jobs will be permanent with annual dedication and 50 temporary in the three months of manufacture of peeled chestnuts.

Claims (7)

1. System for the manufacture of peeled chestnuts, with integral use, for the use of the inner fruit or endocarp, the mucilages and polyphenols or tannins, as well as the spirits from the fermentation of sugars and the use of the fermentation residues as food animal, using as a source of thermal and electrical energy, the combustion of waste in general and the skins product of the process, with smokeless burners, characterized in that it comprises: • a chestnut cleaning and classification machine with an inverted pyramid-shaped main water bath container and the selection of defective ones by flotation and separation with surface water currents with discharge (3-A) on a separating mesh (4 -A) arranged on a filter unit (5-A). The filtered water is driven by means of a centrifugal pump (6-A), towards the bottom of a main container (1-A), moving the set of water and chestnuts, producing their cleaning and dragging towards an endless screw (2-A) discharge, driven by a gearmotor (7-A). • a chestnut screen for their classification by size by means of 5 vibrating panels (1-B), (2-B), (3-B), (4-B) and (5-B) activated by electromechanical vibrators, consisting of Perimeter profiles with steel wire meshes forming holes with different separations from each other, which prevent or allow the passage of chestnuts, separating them by diameters. The separation of the wires of an upper panel (1-B) is greater than that of an immediately lower panel (2-B), they prevent the passage of chestnuts of greater diameter and allow the passage of those of smaller diameter. Chestnuts of greater diameter with "units per kilo" UPK <50 run through an entire panel (1-B) to be collected on a belt (7-B). In the same way, the chestnuts that pass through a mesh of a panel (1-B) and that are retained in a panel (2-B) of UPK 50 60, are collected on a belt (8-B). The process continues on panels (3-B) of UPK 60-70 and (4-B) of UPK 70-80 as well as on belts (9-B) and (10-B), until the chestnuts that are not pass through the mesh of a panel (5-B) of 80-90 UPK are collected on a belt (11-B) and those that pass through the mesh, fall into a vibrating panel (6-B)> 90 UPK with mesh 10 mm separation between wires and are collected on a tape (12-B). • prismatic containers for the storage of chestnuts made up of welded steel profiles internally clad with screwed wooden slat forming storage volumes in height. The container opening and closing system consists of a lever (1-C) with a turning support (3-C) to actuate manually a lower gate (2-C) with reduced effort. The legs have stops for the safety of the support between containers. a device made up of circular saws (3-D) for superficial sawing of chestnuts (1-D) of UPK <60 by means of rotation on an axis (2-D), for a cleft removal of the skin and to be able to access the part internal endocarp and its integument or episperm and dissolve the mucilages, polyphenols or tannins and their skin-fruit adhesive power. a random cutting device composed of rotating cylinders on their axes (4-E) equipped with superficial blades (1-E) and rotating brushes on their axes (4-E), cleaning them (2-E), to make a superficial cut of chestnuts of UPK> 60. The dosage of chestnuts is achieved by the advance regulated by the rotation of an endless screw (3-E) on its axis (5-E). These cuts have the function of allowing access to the internal part of the endocarp and its integument or episperm and dissolving the mucilages, polyphenols or tannins, eliminating their adhesive power between the skins and the fruit. an antimucilage bath of hot water at 60 ° C composed of a vertical inlet of previous immersion (1-F) for the beginning of the dissolution of the mucilages, polyphenols or tannins of the episperm-endocarp junction, with the help of a generation equipment ultrasound (10-F) at an initial pressure of 14 kPa that helps the water to enter the fissures generated by the cracks made by the cutter, in addition to pasteurizing the fruits, during the passage through a tube (2-F) driven by an endless screw driven by a gearmotor (9-F) with a duration of 30 'to 60' and a drain on the chestnut outlet chute (3-F) with a drain on a collector (4-F ) for their entry into a pump (5-F) and a cooling exchanger (6-F) for filtering and recovery in a filter (7-F) of the mucilages and tannins from the union between the inner skin and the fruit and subsequent heating in a heating exchanger (8-F) by recovering the heat extracted in a cooling exchanger (6-F) for injection at the base of the chestnut inlet (1-F). a microwave irradiation device based on a continuous irradiation tunnel (3-G) equipped with a conveyor belt with inlet (1-G) and outlet (2-G) driven by a (4-G) motor with a magnetron as a microwave source for the treatment of chestnuts moistened by a previous bath and an increase in temperature to strengthen the skins. a chestnut steaming machine with an independent input (1-H) in an insulated rotating cylinder (2-H) supported on supports (5-H) and driven by a gear motor (11-H) on its axis, with a internal displacement auger (4-H) and axial tubular shaft (6-H) for water vapor blasting through perimeter perforations, on the transported chestnuts. The condensed waters with the extracted mucilage and tannin remains are drained towards a collector (7-H) and sent by means of a pump (8-H) to a mucilage and tannin recovery cooler (9-H) for heating in a system (10-H) and its injection towards an internal distribution axis (6-H). an inclined table device for peeling chestnuts formed by 30 pairs of gripping rods to remove the skins (1-I) and (2-I), joined by gears that transmit a reverse rotation to achieve the gripping effect on the skins of chestnuts, moving them towards the lower part of the machine and allowing the movement of the peeled chestnuts on their upper plane. A visual control and classification equipment by means of inspection belt (1-J) by specialized operators and conveyor belts (2-J), (3-J) and (4-J) driven by gearmotors (9-J) The chestnuts With adequate quality, they remain on a main belt (1-J) to fall on a secondary belt (2-J). The chestnuts to be reprocessed are sent to a tape (3-J) for their new incorporation to the defective treatment for correction. Defective, wormy, attacked and rotten chestnuts are introduced into conduits located on the sides of an inspection belt (1-J) so that, when they are propelled by the jets from the internal impulsion nozzles (8-J), they are discharged through conduits (5-J) on a separating mesh belt (4-J) that filters the transport water into a container (10-J) from where it is sent back to conduits (5-J) by means of a pump (6-J) that drives the water towards the impulsion jets (8-J). A belt (2-J) carries out the loading of containers with water at a reduced temperature (+5 ° C) to carry out a pre-treatment of the peeled chestnuts and the storage of batches for freezing. The lighting is carried out by means of discriminatory color LED lamps that highlight the light brown areas (7-J) for the identification of defective chestnuts. • a device for freezing chestnuts made up of a set of hollow metal plates (1-K), with gaps between them (2-K) to establish contact with the chestnuts, with lateral closing plates (3- K) and with a lower closure (4-K) for its retention and opening of gaps for its emptying, by a turning movement through its lower part (4-K '). Unloading hopper (5-K) and reception and transport worm screw (6-K). Inside the hollow metal plates a liquefied refrigerant gas is introduced so that, when it evaporates, it absorbs the heat of the chestnuts, causing them to freeze. • a chestnut loading hopper for filling holes quickly and safely, by placing it on a block of hollow metal plates for freezing, with the sloping sides (1-L) forming loading ramps (2-L) with retention on support profiles (4-L) and filling bands on gaps (3-L) with an amount equivalent to the volume available in gaps formed between the hollow metal plates. • a reactor for processing crushed chestnut waste for its cooking, sterilization, fermentation and boiling process for the formation of brandy vapors and their distillation. The process vessel (1-M) is equipped with a closing lid (2-M) to withstand the pressure of 140 kPa, it has a helicoid (4-M) equipped with a shaft (5-M) driven by a geared motor (6-M) that allows a uniform kneading and heating with a hollow lower lining or jacket (3-M) to be fed with thermal oil, as well as an emptying by means of the pressure of the area of a helix (4'-M ) on a discharge hole (7-M) of the product to be used for the manufacture of chestnut-based feed. • generation of thermal energy from combustion in a smoke-free burner, from the hides and manufacturing residues to cover the calorific needs of the manufacturing processes and the generation of electrical energy by means of an ORC turbine for the movement of the engines. 2. System according to claim 1 characterized by the cleaning and separation of chestnuts based on a jet of water under pressure generated by a pump (6-A) and an endless screw (2-A), for the elimination of molds from the surface of the chestnuts, separate (3-A) the flabby, wormy and other floating chestnuts, from the healthy ones and filter (5-A) the cleaning water for their recovery and reuse. 3 System according to claim 1 characterized by immersion in water at the reduced pressure 14 kPa and at 60 ° C of the chestnuts cut superficially to, aided by ultrasound emitters (10-F), begin the penetration of the water to initiate the disintegration of the mucilages and tannins from the union of the integument with the fruit, to weaken the skin-fruit bond while recovering in a filter (7-F) after cooling in a cooling exchanger (6-F) combined with a heating exchanger (8-F) to recover heat. 4 . System according to claim 1 characterized by the attack with jets of steam and water under pressure on the chestnuts inside a rotating insulated cylinder (2-H) equipped with an endless screw (4-H), to continue the dissolution of the mucilages and tannins from the union of the integument with the fruit and their recovery in a closed circuit of water-steam for cooling and heating (9-H) and (10-H) moved by a pump (8-H). 5. System according to claim 1 characterized by the removal of the hides with pairs of gripping rods (1-I) and (2-I) that move them towards the bottom, applying hot water on the upper and lower part of the rods to carry out the drag and keep its grip effect. 6. System according to claim 1 characterized by the freezing process by means of a block of hollow metal plates (1-K) separated from each other forming holes (2-K) between them, laterally closed with plates (3-K), for the direct contact of the chestnuts with hollow metal plates and achieve their freezing. The gaps are closed at the bottom with hinged plates (4-K) which, by opening (4-K ') allows the chestnuts to exit once the process is finished. The loading and unloading takes place in a reduced time using the sliding on the inclined sides (1-L) of the loading hopper and an endless screw (6-K) of a lower hopper (5-K) for the emptying towards the packaging area. 7. System according to claim 1, characterized in that in a process reactor (1-M) the multiple concatenated functions are executed: a) Opening and sealing of a closing lid (2-M), b) Cooking-Sterilization by means of the heat input of a jacket (3-M) to be heated with thermal oil, c) Inoculation of yeasts and bacteria for fermentation with the movement of a helicoid (4-M), d) Alcoholic fermentation of chestnut sugars supported by the movement of a helicoid (4-M) for the manufacture of brandy, e) Emptying into a system extrusion through a hole (7-M) pressed by a wing (4'-M) of a helicoid, f) Pelleting and dehydration of the dough to obtain the feed based on chestnuts.