RU1775100C - Canned fruit vegetables production line - Google Patents

Abstract

The invention relates to mechanical engineering and can be used in the food industry, for example in fruit and vegetable canning. The line includes a crusher, a sealed stripper, and a wiper. In a digester under excessive pressure in a flying pair, microflora is destroyed. Sealing the wiping machine eliminates aeration and contamination of the product. A can of cans and lids heated to pasteurization temperatures in combination with hot can filling and capping at pasteurization temperatures allows not to sterilize canned food in containers, but to pasteurize them or even exclude heat treatment after capping. 4 ill.

Description

The invention relates to mechanical engineering and can be used in the food industry, for example in the fruit and vegetable canning industry.

The purpose of the invention is to increase the efficiency and improve the quality of canned food.

In FIG. 1 shows a diagram of a line with sterilization of a product in a stream and pasteurization of cans; in FIG. 2 - scheme with separate sterilization of juice and pulp; in FIG. 3 scheme with hot bottling; in FIG. 4 is a diagram of a line in which vacuum is maintained to enhance the boiling effect with a sharp decrease in pressure in the wiper.

The line can be used to make mashed vegetables.

Line has the following composition.

The crushing machine 1, placed above the hopper 2, connected with the metering valve 3, mounted above the stripper 4. The stripper 4 is equipped with a steam separator 5, a steam jacket 5, a grill 7, to which a movable knife is pressed 8. The design of the stripper is described in detail Vke No. 4285730 / 30-13.

By means of a throttle valve 9, the cooker 4 is connected to a sealed wiper 10, under which a pump 11 is connected to the filler 12. By means of a conveyor 13, the filler 12 is connected to a seaming machine 14, and the conveyor 15 is then connected to a device for heat treatment at pasteurization temperature - pasteurizer 16. The endless web 17 passes through the bath 18c with hot water, the web 17 partially placed below the liquid mirror 19. The pipeline connecting the machine for wiping 10 with the filler 12, has a U-shaped section 20. The tray for removing waste from the machine for wiping 10 ends

VI VI

SL

Oh Oh

the shutter 21. The shutter 21 may be mechanical or water. .

A steam source (not shown) is connected to the steam jacket 6 through the control valve 22. The steam separator 5 is connected to the pasteurizer 16 through the shut-off valve 23 by the pipe 24. The wiper 10 is connected to the pasteurizer 16 by a pipe 25, partially located above level 19 water in the bath 18, the pipe 26 of the input of this pipeline in BaHHv is located directly below the liquid level. A can washing machine 27 is installed in the line. The pipelines 24 and 25 can be led not into the pasteurizer 16, but into the can washing machine 27. In Fig. 1, this embodiment is shown by dashed lines.

In the line depicted in FIG. 2, a drain 28 is installed between the crushing machine 1 and the metering valve 3. A juice outlet pipe is connected through a recuperative heat exchanger 29 to a pipe / with a U-shaped section 30 with the entrance to the cleaning machine 10. The heat exchanger can be multi-section and also include a heater 31 and a cooler 32 containing a precipitation chamber and a centrifugal separator or a cleanable filter. The space above the filter to discharge the sediment is connected to the hopper 2 above the metering valve 3.

In the line (Fig. 3), a steam jacket 33 is mounted on the filling container 12. The magazine 34 for accumulating covers available in the seaming machine 14 is placed in the steam jacket 35. The washing and heating machine 36 is connected to a conveyor 37 that passes through the device for heat treatment at pasteurization temperature - 38 cans spreader. Spatula 38 is a tunnel 39, the open ends of which are covered with aprons. A steam line and pipelines 24 and 25 are connected into the tunnel 39, linking the pair 38 with the boil 4 and the blacking machine 10. The pipe 24 is connected to the steam jackets 33 and 35. The jacket 35 is made in the form of a removable cap filled with steam. The lower part of the tunnel 39 is sloped and ends with a condensate-filled pocket 40, into which the nozzle 26 enters. A canister A1, which has a screw section, is installed between the spreader 38 m and the filler 12. This section is designed in such a way that water and condensate can have time to flow out of the can during its overturn. The hole 41 is covered by a casing with lifting walls, which is a continuation of the tunnel 39. On the walls

a tunnel 39 and a estrus casing 41 are equipped with quartz lamps to kill microorganisms.

In the U-shaped section of the pipeline 20,

in the filler tank 12, and in the steam jacket 35, worn on the store for accumulating covers 34, temperature sensors 42 are connected, connected by lines a to time relay 43. Line 6 of the relay

0 time 43 acts on the switch 44 of the can flow, installed against the window and the side wall of the conveyor issuing cans 46.

.Pini can be constructive

According to 5 considerations, pipelines 24 and 25 are directed not to the evaporator 38, but to the machine for washing and heating cans 36. In addition, for design reasons, steam shirts 33 and 35 can be

0 are connected directly with the steam line of the workshop communication. The performance of steam communications options in FIG. 3 is not shown.

The filler 12 can be provided with thermal insulation. The thermal insulation can be sufficiently effective to eliminate the need for a steam jacket 33. But in this case, the container for the product of the filler 12 must be

0 warmed up to temperatures flying to microorganisms, and then the necessary temperature will be maintained by the heat introduced by the hot product.

The line depicted in FIG. 3 may

5 be provided with a stacker 28, a heat exchanger 29, a heater 31, and a cooler 32.

The line shown in FIG. 4, equipped with an injector 46 and a switch 47 for

0 creating 10 discharge in the washing machine and sucking air out of it. This increases the likelihood of steam rupture of heated product cells upon entry into vacuum and eliminates aeration

5 (oxidation).

Line (Fig. 1) works as follows. Conditioned washed raw material enters the machine for crushing 1. The fruits, crushed into small pieces, are placed together with the juice in the hopper 2 and then into the dispensing gate 3. The hopper 2 and the gate-dispensing 3 provide a constant uniform supply of pieces of crushed raw material to the digester 4. The pieces coming into it are heated, firstly, due to contact with the walls of the steam jacket 6, and secondly due to contact with the steam blown through them. Moisture condensing on them promotes efficient digestion or blanching of the raw material. Thermal mode

treatments are selected so as to best preserve the biologically valuable components contained in the feed. When boiling or blanching vegetable raw materials, heat treatment should ensure the destruction of all microflora and inactivation of enzymes. An example of the operation mode of such an apparatus is given in application No. 4285730 / 30-13.

The supply of steam to the cooker 4 in a larger quantity than is required for heating the fruit and vegetable raw materials ensures uniform heating of the pieces mixed in the cooker 4. The temperature in the cooker 4 is provided by an excess saturated steam pressure, which is controlled by a stop valve 23. During the heat treatment, the feed is controlled by a change in the screw speed. In this case, the gap between the screw and the steam jacket 6 is made as minimal as possible to prevent the formation of soot on the walls of the steam jacket 6. The separator 5 prevents the droplets and pieces of product from being carried away by the flow of steam passing through the feedstock. Further, the passage through the cooker 4, which is quickly warmed up, due to the large contact surface of the product pieces with steam, the feed enters the zone where the pressure increases. Pieces of product are sprayed when passing through a portion of the screw with reduced pitch. An increase in pressure with vigorous stirring and abrasion contributes to an increase in co-production and grinding of fiber, and an increase in the heat treatment temperature of the raw material promotes the transfer of insoluble protopectins to pectins. Cell destruction continues under the influence of knife 8 and when pushed through grating 7 and throttle valve 9.

After passing through the throttle valve 9, the product pressure drops sharply. Since the temperature of the product entering the throttle valve is 9. higher than the boiling point under pressure in the machine for wiping, the moisture in the product rises sharply, including in the cells of raw materials. As a result, cell membranes are torn apart by boiling moisture, softening and tearing fiber. In the machine for wiping 10, lignified fiber is separated from the product and discharged through the dispenser 21. The food enriched with softened cellular fibers and vegetable juices enters the U-shaped section of the pipeline 20 and then into the filler 12. If the mass cannot get into the filler 12 by gravity, it is necessary to install the pump 11.

Washed, warmed cans also enter the filler 12, are filled with the product, and are conveyed to the seaming machine 24 using the conveyor 13. In this machine, cans are hermetically sealed and conveyor 15 is fed to the pasteurizer 16. The cans are transferred to the web 17 and heated hot water in the bath 18. The product in the jar is pasteurized, ensuring the destruction of microflora that got into the product during filling and corking.

The water in the bath 18 is heated by steam supplied from a boiler (not shown). In addition, the water is heated by the steam passing through the boil 4 and the steam coming out of the wiping machine 10 released when the product passed through the throttle valve 9 is boiled. Wiping without access to air eliminates aeration of the product, preserving the biologically valuable components of the raw material. To prevent accidental air from entering the wiping machine 10, a nozzle 26 of conduit 25 is introduced into the bath 18 below the level of the liquid mirror 19. At the same time, the pipeline 25 is above the level of the water mirror 19, which prevents it from filling with water.

In the processing of fruits in which, when added, juice is secreted in large quantities, for example, tomatoes, the line shown in FIG. 2. Juice does not need to be boiled. Therefore, it is advisable to separate the juice in the stacker 28 and send it to the heat exchanger 29. The pulp from the stacker 28 enters the hopper 2, the shutter-dispenser 3 and the stripper 4. In it, the pulp is not only boiled, but also sterilized. Juice is sterilized in the heat exchanger 29. After the throttle valve 9, the juice is mixed with the boiled pulp and fed to the wiping machine 10. Adding juice to the pulp helps to intensify the wiping process. The juice is supplied through a pipeline provided with a U-shaped section 30. The presence of such a section prevents air from entering the wiping machine 10 in case of interruptions in the supply of juice.

Juice usually contains a certain amount of protein which, when heated, settles on the heat exchange surface. When exposed to high temperature for a long time, carbon deposits form from this coating, impairing process control. At the same time, the most valuable food components disappear from raw materials.

To preserve the biologically valuable protein components of the feed, preheater 31 is installed in front of the heat exchangers 29, in which the juice is briefly heated to temperatures of about 80 ° C. It is immediately cooled in cooler 32. Under these conditions, the proteins are coagulated and separated from the juice and sent into the metering valve 3 for heat treatment in the re-separator 4. In this case, the proteins are stored in the product and the formation of carbon deposits on the heat exchange surface is prevented

Separate heat treatment of the pulp and juice allows reducing the amount of additional moisture introduced into the product and conducting the process under optimal conditions for the liquid phase and for the pieces. In order to increase the amount of juice separated, it is advisable to add sugar, salt, enzymes or surfactants depending on the type of raw material.

In FIG. Figure 3 shows a line in which not only the raw materials are sterilized, but also the microflora on the banks and lids is destroyed and the filling and seaming processes are carried out at temperatures that exclude the contamination of microorganisms. This eliminates the need for pasteurization of the packaged product. In this case, the excess steam generated in the opener 4 and in the wiping machine 10 is used to pasteurize the container, but in all cases it is necessary to use valves to regulate the pressure and hydraulic and mechanical locks to prevent air from entering the wiping machine 10.

In this sterilization line, raw materials are produced in the same way as in the lines described in a nutshell, shown in FIG. 1 and 2. Rubbed at a temperature of about 100 ° C is poured into the filler 12; raw fruits and vegetables. Due to the presence of the jacket 33, the filling material 12 does not reduce the temperature at all line stops. Empty hot can or glass cans enter the filler 12. The cans are previously washed in a washing and pre-heating machine 36. The heated cans enter the conveyor 37, which brings them into the heat treatment device at the pasteurization temperature — the spreader 33. The sprinkler 38 is filled with steam coming from the boiler house (not shown) directly and through the cooker 4. The temperature in the evaporator 38 does not exceed 100 ° C, because the device is freely connected to the atmosphere. Therefore, cans are heated at temperatures commonly referred to as pasteurization temperatures. The target temperature in the spreader 38 is maintained by varying the amount of steam supplied thereto. The steam condenses

The condensate collected in pocket 40 prevents air from entering the wiping machine 10, but freely passes the vapor generated therein.

inside the spreader 38. The length of the tunnel 39, the speed of the conveyor 37, and the amount of steam supplied are adjusted so that the can leaving the spar 38 has a flying temperature for micro-organisms. The distance between the spreader 38 and the filler 12 is minimal, eliminating the cooling of the can.

To prevent buildup of condensate in the banks of heat 41, connecting the evaporator

5 38 and the filler 12 are configured such that the bank passing through it on a screw portion of the bank is turned over at a speed sufficient to pour water from it. Point 41 enclosed

0 into the casing, which is a continuation of the tunnel 39. Quartz lamps that destroy microorganisms are placed in the walls of the casing. Due to the fact that the cans rotate when moving along estrus 41, they are illuminated with ultraviolet rays over the entire surface.

The washed, sterile jars enter the filler 12 and are dosed with a hot, sterile product.

0 The filled hot cans are transferred by conveyor 13 to the seaming machine 14. The pasMeuiaiOT machines so that the distance between them is minimal and the product and the cans cannot cool. Sterile lids must be fed into seaming machine 14. For this, the lids are placed in boiling water for 20-40 minutes to kill microorganisms. Then remove the steam jacket 35 from the machine 14

0 and put the lids in the store 34, after which the steam jacket 35 is installed above it and steam is fed into it. Due to the presence of steam, the caps remain hot and sterile. The hot condition of the lid

5 are dressed in hot cans and sealed tightly. Thus, a hot sterile product is poured into a hot sterile jar and sealed with a hot sterile lid. Ready, the service bank is carried away by conveyor 45,

During operation of the equipment, shutdowns can occur, for example, due to a power outage, breakage of a can, jamming, etc. In this case

5 the contents of the can can cool before sealing and the can will be seeded with microflora. To prevent the infected can from reaching the consumer, a flow reflector switch 44 is installed against the window in the side fence on the conveyor 45

cans associated with the time relay 43. If the stopper of the filler 12 exceeds the permissible time (there is a danger of water cooling to temperatures at which microbial contamination is possible), then the switch 14 through the window of the conveyor 45 dumps the cans from it for as long as it takes for the can from the exit of the vaporizer 38 through the seaming machine 14 to the switch 44. It also drops the cans from the conveyor 45 if the temperature in the filler tank 12, the vaporizer 38 and in the steam jacket 35 drops. and also if the temperature at the outlet of the wiping machines 10.

Using the proposed line will reduce the cost of heat, thanks to a single heating of the raw material during boiling and rubbing and the exclusion of sterilization of canned fruits and vegetables in the container. Reducing the time of heat treatment and optimization of heat processes will allow to preserve to a large extent valuable biological components of raw materials. The crushing and abrasion of pieces of boiled raw material with a sharp increase in pressure and a sharp decrease in it contributes to the rupture of cell membranes, i.e. complete separation of the juice and softening, and crushing of the cell fibers. As a result, waste is reduced and the product is enriched with fiber, which helps the digestion process. The same process is facilitated by boiling and wiping at higher temperatures, as a result of which a more complete transition of protopectins to digestible pectins occurs. The introduction of thermal processes and wiping without access to air excludes aeration, i.e. oxidation of raw materials with atmospheric oxygen.

The technological process for producing canned food, including from vegetable raw materials, proceeds continuously, and sterilization of the product in autoclaves is excluded. Destruction of bacteria-resistant spores, for example, butulinus, which are resistant to high temperatures, is carried out in a digester and in a heat exchanger, and microflora that got into the product during packaging is destroyed in a pasteurizer. Thanks to such a constructive solution on lin1; and without significant alterations, any fruit and vegetable raw materials can be processed. In the processing of fruit raw materials, the overpressure in the digester is kept to a minimum, which prevents air leaks.

The use of heating and capping lids and cans in combination with bottling

hot sterile product eliminates the sterilizers and pasteurizers of canned food in consumer containers, which are characterized by great complexity, high consumption of heat and cooling water, occupy a large production area. The operation of these devices is characterized by the destruction of part of the cans due to the difference in pressure between the can and atmospheric pressure. In the proposed line, thermal fusion is excluded.

Claims (3)

1. A line for the production of canned fruits and vegetables, containing a crusher, a shutter, a digester. a washing machine, characterized in that, in order to improve the quality of the canned food, it is equipped with a washing machine installed in a technological sequence and heating the cans, the can filling machine, a seaming machine with a magazine for collecting lids, a conveyor for dispensing the cans, the cooker and the upper part of the washing machine being connected by a pipe to a steam consumer, mainly a pasteurizer or a washing and heating machine, the pipe at the junction is provided with - shaped knee, the upper part of which located above the estimated water level. 2. A line according to claim 1, characterized in that the can filler and the lid storage magazine are provided with steam with shirts and thermal insulation, the can washing and heating machine is connected to the can filler through a spreader by means of a can chute. 3. Lines for PP. 1 and 2, characterized in that it is additionally equipped temperature sensors, a time switch and a flow switch on the can dispenser, the pipeline connecting the washing machine to the can filler is made with a Y-shaped section, and the temperature sensors are installed on the latter in steam jackets, in the filler and in the store for accumulating lids and associated with time relay and switch flow ba-yuk. fc $ :