RU167724U1 - DEVICE FOR DRYING PASTA WITH ACCELERATED METHOD - Google Patents

Abstract

The invention relates to devices for automated drying of pasta in an accelerated manner. The technical task of the utility model is to make it possible to reduce the drying time of pasta with additives without reducing their quality characteristics. The technical problem is solved due to the fact that the device for drying pasta in an accelerated manner containing combi oven with a control unit, in the center of the door of which the ultrasonic piezoelectric emitter is fixed, inside the chambers A fan is installed, characterized in that in the chamber in the upper and lower parts, an auxiliary electric infrared heating element is fixed, connected through a wire to the control unit, and a baking sheet is fixed inside the chamber, the bottom of which is from a steel mesh with a 5 × 5 mm mesh.

Description

The invention relates to devices for the automated drying of pasta in an accelerated manner.

A known device for the production of bakery products (RF Patent for utility model 158128 RU [1]), designed for accelerated baking of bakery and confectionery in an ultrasound field, containing a baking chamber, an ultrasonic generator, a fan, a control unit. The installed air ultrasonic generator emits ultrasonic vibrations, which in the baking chamber uniformly, due to reflection from the walls, act on the surface air layer of the products and increase the heat transfer coefficient. It was experimentally revealed that the disadvantage of such a device during accelerated drying of pasta with meat additives is the almost instantaneous heating of the surface of the products and relatively slow heating in the thickness, which leads to deformation and destruction of products even at high humidity. At the same time, even the well-known technology of drying pasta without additives is unacceptable due to the rapid increase in acidity and spoilage of pasta with meat additives (book "Macaroni production", under the editorship of ME Chernov, M .: Mir, 1994 ., p. 74, 91; Nazarov NI "Technology of pasta", M .: Food industry, 1978, p. 216.; Method of drying pasta according to US Pat. No. 2087104, A23L 1/16, 08/20/97 g.) [2, 3, 4].

The technical task of the utility model is to make it possible to reduce the drying time of pasta with additives without reducing their quality characteristics.

The technical problem is solved due to the fact that the device for drying pasta in an accelerated manner contains a combi steamer with a control unit, the center of the door of which is fixedly mounted an ultrasonic piezoelectric emitter, a fan is located inside the chamber, characterized in that in the chamber in the upper and lower parts, an auxiliary an electric infrared electric heater connected through a wire to the control unit, as well as inside the camera, a baking sheet is fixed, the bottom of which is from a steel mesh with a cell oh 5 × 5 mm.

In FIG. 1 shows a device for drying pasta in an accelerated manner, where it is indicated: pos. 1 - ultrasound generator; pos. 2 - pasta; pos. 3 - camera; pos. 4 - a baking sheet; pos. 5 - ultrasonic emitter; pos. 6 - control unit; pos. 7 - fan; pos. 8 - door; pos. 9 - combi oven; pos. 10 - electric heater; pos. 11 - wire.

Structurally, the apparatus for drying pasta in an accelerated manner can be performed as shown in FIG. 1: baking sheet 4 (as an option, the bottom is in the form of a mesh, with a cell 5 × 5 mm, from a steel wire 1 mm thick) Ultrasonic emitter 5 (as a variant, piezoelectric, Nightingale series UZAGS-0.3 / 22-O (Khmelev V.N. Ultrasonic multifunctional and specialized devices for intensification of technological processes in industry [Text] / V.N. Khmelev [et al. ]. - Barnaul: AltSTU, 2007. - 416 p. [5])). Fan 7 (as an option, paddle). Electric TEN 10 (as an option, two, in special ceramics, the lower one is 1.5-2 times more powerful than the upper one and with a total power of about 15% of the power of the main TENs of the combi steamer), which produce infrared radiation with a wavelength of 2-10 μm. However, such a high-speed, temperature-uniform, drying mode leads to the formation of significant residual mechanical stresses in pasta in absolute value, which is unacceptable, and therefore the changes described below are made.

The device for drying pasta in an accelerated way works as follows: pasta 2, intended for drying, is placed on a mesh baking sheet 4 in the chamber 3. On the control unit 6, a program for the drying process of this variety of pasta 2 is started. In the chamber 3 for 15-45 seconds, the set temperature and drying humidity of pasta 2 are automatically set in the first period, the ultrasonic emitter 5 [2, 3] and the electric heater 10 are turned on, infrared radiation penetrates deeper into the pasta and, in basically, energy is spent on volumetric evaporation of water, which speeds up the drying process. The program sets the drying temperature of pasta 2 and the required humidity mode for the second period, depending on the type of pasta. Upon reaching the necessary humidity of pasta 2, the heating of the chamber 3 is stopped, and the ultrasonic emitter 5 continues to work, like fan 7, intensifying the process of stabilization and cooling of pasta to a temperature of 30-26 ° C, after which the products are kept before packaging in a dry room . In the process of stabilization of pasta, the temperature and humidity indicators are equalized over their entire volume (layers) and the residual mechanical stresses in the products are reduced to an acceptable level, eliminating the possibility of deterioration of the mechanical strength of the products dried by the proposed technology.

The experiments carried out on the basis of ITMO in St. Petersburg in 2015 showed that the effects of using ultrasound and electric heating elements with infrared radiation when drying pasta with meat additives had a positive effect on accelerating the drying process (by 35-40%) and the quality of the product. Conducted at the end of stabilization, the cooling of pasta to ambient temperature by forcing them to blow air from the room in the presence of ultrasound significantly speeds up this part of the work process.

Thus, the proposed device for drying pasta in an accelerated manner has a novelty and significant differences from the prototype, providing it with new useful characteristics, making it possible to reduce the drying time of pasta with meat additives without reducing their quality characteristics.

Literature

1. Patent for utility model 158128 RU 12 01 2015. Device for the production of bakery products.

2. "Pasta production", Prince. under the editorship of M.E. Chernova, Moscow: Mir, 1994, pp. 74, 91.

3. Nazarov N.I. "Technology of pasta M .: Food industry, 1978, p. 216.

4. Patent for an invention. RU No. 2087104, A23L 1/16, 08/20/97 g The method of drying pasta.

5. Khmelev V.N. Ultrasonic multifunctional and specialized devices for the intensification of technological processes in industry [Text] / V.N. Khmelev [et al.]. - Barnaul: AltSTU, 2007 .-- 416 p.

Claims (1)

A device for drying pasta in an accelerated manner, containing a combi oven with a control unit, the center of the door of which is fixedly mounted by an ultrasonic piezoelectric emitter and a fan located inside the combi oven, characterized in that auxiliary electric heating elements of infrared radiation are connected in the upper and lower parts of the chamber, connected through a wire with a control unit, and inside the chamber there is a baking sheet, the bottom of which is made of steel mesh with a cell of 5 × 5 mm.

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