RU157461U1 - CAPACITY FOR AMBASSADOR UNDER THE INFLUENCE OF MECHANICAL OSCILLATIONS - Google Patents

Abstract

1. A container for salting under the influence of mechanical vibrations, characterized in that inside the container (1) on the spring shock absorbers (3) there is a base (2) for placing the product for salting on it, while the spring shock absorbers (3) are attached on one side to the bottom of the tank (1), and on the other - to the base (2) .2. A salting tank according to claim 1, characterized in that the spring shock absorbers (3) are made of non-corrosive materials, with an external spring diameter of 24 mm and a spring stiffness of 75.610 N / mm and are used with a number of at least four.

Description

The utility model relates to equipment of the fishing industry, in particular to devices for carrying out the salting process, and can be used in the manufacture of salted semi-finished products for the subsequent manufacture of the desired product, for example, dried or smoked.

A device is known for the salting of Alaskan pollock roe (RF patent No. 2098974 dated 12/20/1997), similar in mechanism to the effect of fluctuations on the product with that considered in the work. The essence of the device lies in the salting of caviar with the simultaneous impact of vibration on it. The exposure mode includes an amplitude of 0.01-500 mm, an acceleration of 0.01-20 G and a speed of 1-1000 mm / s. Salting is the most important stage in the production of caviar. The application time of the vibration is preferably in the range of 6-24 hours, depending on the condition of the eggs. After the salting step, the caviar is processed in the traditional way.

As vibration, sound vibration was used by means of loudspeakers attached to the container on each side and bottom, with its upper part open. The vibration of the container during the salting of eggs is generated by the magnetic interaction of the magnetic force, the coil and the magnetic force of the permanent magnet, inside the speakers like that. So the salt can penetrate into the center of the eggs, without heterogeneity in this process. Each loudspeaker is associated with a CD deck generating an audio signal and an amplifier amplifying the audio signal and cables.

The disadvantages of this method include the highly specialized application, and the effectiveness for salting fish is questionable due to the excellent specificity of raw materials from caviar, because caviar is a softer product. The physical properties of mechanical vibrations are preferable to sound waves in that they change only the form of energy transfer, without changing it itself.

It is also known a device for salting meat (Patent No. 1042722 from 09/23/83), provides for the imposition of a field of mechanical vibrations on the process of salting protein raw materials. It is characterized in that, in order to increase the yield of the finished product and accelerate the process, by providing volumetric compression of the raw material, the auger is equipped with longitudinal blades rigidly fixed to the edges of its feathers. In this case, the device is equipped with an additional screw, similar in design, mounted for rotation in the direction opposite to the direction of rotation of the main screw, and is located so that its blades during rotation enter the space between the blades of the main screw. All this is installed in the housing on spring-type shock absorbers. The device allows volumetric compression of beef meat, providing its mechanical mixing with curing ingredients and simultaneous vacuum - vibration processing.

The vacuum is 0.03-0.04 MPa, the rotational speed of the screws is 15-20 rpm, the amplitude of the oscillation is 2-3 mm, the frequency of rotation of the vibrational vibrations is 12-16 Hz. The processing time for meat grinded on a top with a grill diameter equal to 3 mm for sausages is 2-3 minutes; for ham products 8-20 min.

An ambassador with vacuum vibrational mixing and cyclic volumetric compression increases the yield of the finished product and speeds up the process.

The main disadvantage is its inapplicability in the case of salting fish, as a raw material requiring, by its nature, more gentle regimes of exposure, while the mechanical action of the blades together with the compressibility effect will lead to a significant destruction of the morphology of the fish and the product will be spoiled. In the proposed model, a device is used that excludes the advisability of evacuation.

The closest in essence device is the “Vibro massager” (utility model of the Russian Federation No. 102182 of 02/20/2011) for the salting of meat products, which was adopted as a prototype.

This device includes a container for loading brine and product, which is installed on a vibrating table, attached to the frame using springs and connected to a vibrator. The vibrator includes three gears, one placed on the vibrator motor shaft, and the other two, forming a pair, contain unbalances that allow them to rotate in different directions with respect to each other, thereby creating oscillations in the vertical plane. The use of a simple design of the vibrator allows you to increase the service life of the design of the device as a whole.

The main disadvantage of the device is that the mode of oscillation of the product and brine, placed in a single tank, turns out to be the same, as a result of which the relative speed of motion during oscillations at the phase boundary (brine-product) is insignificant. This circumstance leads to insufficient intensity of the external convective mass transfer at the phase boundary and, correspondingly, a low general rate of salt mass transfer from brine to product.

The problem the useful model is aimed at is expanding the arsenal of containers for salting protein products under the influence of mechanical vibrations. The technical result is to increase the efficiency of mass transfer in the process of salting protein products. The indicated result is achieved with a capacity of 1 for salting under the influence of mechanical vibrations, inside of which a base 2 is installed on the spring shock absorbers 3, where due to the difference in the stiffness of the shock absorbers of the base and the vibrating table, they cause a significant change in the relative speed at the brine-product interface to intensify the salting process.

The device is a container 1 with a base 2, which is fixed to a vibration table of a particular installation, for example, a prototype device.

The base 2 (Fig. 1) consists of a base and spring shock absorbers 3 in an amount of at least four pieces. During operation of the device, due to the use of 2 spring shock absorbers 3 of smaller diameter and different stiffness from the springs of the vibration table, a different mode of product oscillations from the general mode of brine vibrations is provided. The base 2 is installed inside the tank 1 on the spring shock absorbers 3 attached on one side to the bottom of the tank 1, on the other to the base of the tablet.

The device operates as follows. In the container 1, load the brine and the product (fish) 4, which is fixed on the base 2. The container 1 with the raw material, in turn, is attached to the vibrating table of the vibration unit, for example using a silicone or rubber cord and is fixed with hooks. When the prototype is working, a reciprocating movement is created in the vertical plane of the tank 1. This provides oscillations of the brine, which, together with the vibrations from the tank itself, drives the base 2 and spring shock absorbers 3. At the same time, the fixed product 4 on the base 2 also starts to oscillate, but due to the different stiffness of the spring shock absorbers 3 already with a different frequency. Due to the difference in vibration frequencies of the vibrating table with the capacity and the base, movement with a significant relative speed at the brine-product interface is ensured. The intensity of the process of mass transfer during salting increases, and the total time of the operation of salting is reduced. After doing the work, the product (fish) 4 is unloaded from the tank 1 and the quality of the salting is checked.

Comparison parameters of spring shock absorbers are presented in table 1. Due to the difference in the stiffness of spring shock absorbers, a different vibration mode is established for the base than capacity fluctuations, so the product will have its own relative vibration mode, which will create a significant relative speed at the brine-product interface. Spring shock absorbers 3 are selected empirically as a result of the experiment.

In the corresponding regime of exposure to mechanical low-frequency oscillations, lasting 20-25 minutes, the amplitude was switched on - A = 5 mm and the oscillation frequency - f = 25 Hz. So, this mode of operation of the device provides conditions for exposure to fish, taking into account its specifics, requiring a gentle mode due to the fragile morphology of the structure, while intensifying the salting process, because the review of analogues and prototype did not fully comply with this requirement. With this method, the salting process is intensified by 1.4-2.5 times, given the full processing cycle (vibration processing and salting). To justify the development, a number of practical studies were conducted in the laboratory of the Federal State Budget Educational Institution of Higher Professional Education of the Ural State Agrarian University, which is shown graphically in figure 2. In addition, the installation retained the positive qualities of the prototype and improved them.

The main advantage of this device is in providing an oscillation mode for a product other than brine movement, thereby creating a significant relative velocity of vibrations at the product-brine interface and the process is more intense, which is expressed in tables 2 and 3, as well as graphically (Fig. 2) .

In tables 2 and 3, data are presented on the change in salinity of fish (pink salmon and mackerel) during salting in the prototype device and utility model. When salmon salmon (table. 2) in order to obtain light-salted products in accordance with GOST 7448-2006, the prototype device takes 20-25 minutes, while at the same time when the utility model is constructed, it takes only 10 minutes to achieve this concentration. Thus, a utility model requires 2.5 times less time, which means labor and other resources. This trend is also true for mackerel (table. 3), despite the difference in biochemical and morphological composition from pink salmon.

In FIG. Figure 2 shows a comparison of the curves of changes in average salinity during salting with vibration stimulation of fish: pink salmon and mackerel. Where the curves for pink salmon are indicated by a circle, and mackerels by a square, and solid curves show the change in salinity over time during the process in the prototype, and dotted during the process with the proposed device of the utility model.

The utility model has shown operability and efficiency, which is confirmed by studies, the results of which are given in table. 1, 2, 3 and in FIG. 2. Efficiency in this case is expressed in saving time for carrying out the process, which means saving energy and labor.

Claims (2)

1. A container for salting under the influence of mechanical vibrations, characterized in that inside the container (1) on the spring shock absorbers (3) there is a base (2) for placing the product for salting on it, while the spring shock absorbers (3) are attached on one side to the bottom of the tank (1), and on the other - to the base (2). 2. A salting tank according to claim 1, characterized in that the spring shock absorbers (3) are made of non-corrosive materials, with an external spring diameter of 24 mm and a spring stiffness of 75.610 N / mm and are used with a number of at least four.

Images