RU204304U1 - DEVICE FOR DRYING BERRY PUREE - Google Patents

Abstract

The utility model relates to the food industry, namely to devices for drying puree-like food products of plant origin in a thin layer, in particular, puree from watermelon pulp. The technical result is to increase the efficiency of the device during its use. The device consists of a body with branch pipes for supplying puree-like food. product and removal of water vapor, a roll, knives for removing the finished product from the drying surface, a branch pipe for removing a dry product, additionally has solid disks rigidly fixed to the roll, one third immersed in a bath with a preheated puree product located inside the body, in the bottom part of which there is a tubular electric heater to maintain the temperature of the puree, and in the upper part of the body there is a branch pipe for supplying a drying agent to the space between the discs, the knives are rigidly installed at an angle of 40-50 ° along the rotation of the roll on each side of the surface of the solid disc, connected to the branch pipe ohm for the output of the dry product, rigidly fixed inside the body of the device. To control and maintain the level of puree, a level gauge is installed inside the bath, and the branch pipe for supplying the puree product is equipped with a product flow regulator.

Description

The utility model relates to the food industry, namely, to devices for drying puree food products of plant origin in a thin layer, in particular, puree from watermelon pulp.

A device for intensifying drying of food products on a roller dryer is known. The device contains a limiter for the thickness of the layer of the product to be dried, which is used as a fixed rail along the axis of the drum of the roller dryer. On the rail, wire segments with a diameter of 2-3 mm are rigidly fixed at a distance of 5-8 mm from each other. In this case, the wire sections are made with bent ends touching the surface of the product to be dried when the drum of the roller dryer rotates (RF patent 2351264, 2009).

The device allows you to increase the intensity of the drying process on roller dryers. The disadvantages of the design are its bulkiness, unstable quality of the resulting dry product when the properties of the original product change.

The closest, in fact, is a roller vacuum induction dryer for obtaining powder from berries and other plant materials, consisting of a sealed housing with a branch pipe for supplying a puree product and removing water vapor, a roll, a knife, a feeder and branch pipes for removing a dry product, while the branch pipe for supplying the puree product has outlets that increase along the length of the branch pipe for a more even distribution of the product along the inner surface of the roll, an inductor is installed in the housing with a gap of 5 between the surface of the roll and the inductor for uninterrupted rotation of the roll, which emits industrial or high frequency currents to heat the roll with on the outside, infrared heaters placed on the panel under the feeder heat the product from the inside (RF patent 2407967, 2010).

The disadvantages of the design are the significant dimensions of the dryer due to the duration of the process and the use of energy-intensive infrared heating to create the required drying modes, taking into account changes in the properties of the product. In addition, the design has a small usable area of working areas (loading, drying) in relation to the total volume of the apparatus. Inductive heating of the hollow roll complicates the design.

The technical problem is to create a device that allows you to improve the drying of puree in a thin layer by improving the design.

The technical result is to increase the efficiency of the device when using it.

It is achieved by the fact that the known device comprising a housing with nozzles for supplying a puree product and removing water vapor, a knife for removing the finished product from the drying surface and a roll are located inside the housing, a branch pipe for withdrawing a dry product, additionally has solid disks rigidly fixed to the roll, one-third immersed in a bath with a puree-like product located in the lower part of the body, a level gauge is installed to control and maintain the level of puree inside the bath, and the branch pipe for supplying the puree-like product is equipped with a product flow regulator, a tubular electric heater is installed in the lower part of the bath for heating the puree, and in the upper part of the housing there is a branch pipe for supplying a drying agent to the space between the discs; on each side of the solid disc at an angle of 40-50 ° along the rotation of the roll, knives are installed, connected to the branch pipe for removing the dry product, rigidly fixed inside the device housing.

Before drying, the puree is heated in a bath using a tubular electric heater. This method of achieving the required intensive moisture removal from puree is easier than heating the drying surface. The organization of inductive heating, as in the prototype, is accompanied by the complexity of the technical design and an increase in energy consumption in comparison with preheating in a standard heat exchanger of the original wet material. The heating of the puree-like product and maintenance of its temperature is carried out at a level of 30-50 ° C, since exceeding these values due to a decrease in the viscosity of the puree-like product leads to the layer draining from the surfaces of the discs. On the other hand, such low temperatures ensure the preservation of the beneficial properties of berry and fruit puree when it is dried.

The drying surface is formed by a set of surfaces of solid discs, partially immersed in the puree-like mass, which significantly increases the useful area of the working zones (loading, drying) in relation to the total volume of the apparatus. The application of puree in a thin layer on the drying surface and subsequent drying takes place with uniform rotation of the roller in less than one revolution, which significantly reduces energy consumption for the process and ensures a high-quality product.

For example, with the same roll length according to the prototype and in the proposed design, the productivity of this device will be higher, because the usable working area will be larger.

Usable working area of the prototype roller dryer:

where R is the roll radius, m

l - roll length, m.

Useful working area of the proposed device:

where R, l - designations are the same,

- количество ножей (расчетное значение округлить в меньшую строну до целого),

- the number of knives (the calculated value is rounded down to the nearest whole),

h is the distance between the knives, taking into account the thickness of one disk, m.Calculation according to the formulas shows that at l = 1 m, R = 0.250 m, h = 0.09 m (the number of knives N = 10) the useful working area of the proposed device is 1 , 4 times the area of the prototype roller dryer, so the productivity is higher.

Removal of the finished dry product occurs simultaneously from all surfaces of the discs using knives, the cutting edges of which deform the layer of dry puree and cause its destruction. Installation of knives at an angle of 40-50 ° provides not only cutting off a thin layer of dry puree from the drying surface, but also transporting it to the branch pipe for removing the dry product.

Drying of mashed potatoes in a thin layer occurs through forced convection of hot air in the space between solid discs and preheating the mashed potatoes, which is less energy intensive than inductive heating with high or industrial frequency currents of the drying surface and infrared heating of the puree layer, and, in general, simplifies the design.

Since the mashed potatoes are consumed in the bath during operation, in order to organize continuous work, it is necessary to maintain its level so that the solid discs are immersed in the mashed potatoes by one third. If the level deviates from the level gauge, a signal is sent to the flow regulator installed on the branch pipe for supplying the puree product, which accordingly changes the product supply to the bath.

The proposed device is shown in the drawing (Fig. 1 is a general view, Fig. 2 is a longitudinal section of a bath and a roll with discs, Fig. 3 is an axonometric projection of a bath, a roll with discs and a branch pipe for withdrawing a dry product).

The device consists of a housing 1 with nozzles for supplying a puree product 2 and removing water vapor 3, a roll 4, knives 5 for removing the finished product from the drying surface, a nozzle for removing a dry product, additionally has solid disks 7 rigidly fixed on a roll 4, for one a third immersed in a bath 8 with a puree-like product located inside the housing 1, preheated, in the lower part of which there is a tubular electric heater 9 to maintain the temperature of the puree, and in the upper part of the housing 1 there is a branch pipe 10 for supplying a drying agent to the space between the discs 7, knives 5 rigidly installed at an angle of 40-50 ° along the rotation of the roll 4 on each side of the surface of the solid disk 7, connected to the branch pipe 6 for the output of the dry product, rigidly fixed inside the housing 1 of the device. To control and maintain the level of puree, a level gauge 11 is installed inside the bath 8, and the branch pipe 2 for supplying the puree product is equipped with a product flow regulator 12.

The device works as follows.

Berry puree, for example, crushed watermelon pulp, preheated to a temperature of 30-50 ° C, depending on the adhesion properties of a particular puree product and its thermal stability, is continuously fed through the nozzle 2 into the bath 8 for loading the puree, in which its temperature is maintained by means of a tubular electric heater 9 With the help of an electric drive, a horizontally located rotating roller 4 with solid disks 7 rigidly fixed on it is set in motion. When rotating, the surfaces of solid disks 7 are covered with a layer of puree 0.2-0.4 mm thick due to partial immersion in the puree-like mass. Simultaneously with the supply of puree to the device through the branch pipe 10 for supplying the drying agent, hot air is forced into the space between the discs. During the rotation of the roll 4, continuous disks 7 with a thin layer of product are in the zone of convective flows of hot drying agent forcedly created by the fan, uniformly washing the surface of disks 7 with applied puree on both sides. The finished product is cut off by knives 5 from the surfaces of the disks 7 at the same time and is transported through the branch pipe 6 to the product collector. In the process of operation, the puree in the bath is consumed and for the organization of continuous operation of the device, the level of puree in the bath 8 is controlled by the level gauge 11 so that the solid disks 7 are immersed in the puree by one third with a deviation of no more than 10%. The flow regulator 12, installed on the branch pipe 2 for the supply of puree-like product, adjusts the supply of the product.

Positive effect - the proposed device allows you to increase productivity by increasing the usable working area, improve the quality of the resulting product by improving the design.

Claims (2)

A device for drying berry puree, comprising a body with branch pipes for supplying a puree-like product and removing water vapor, a roll and a knife located inside the body for removing the finished product from the drying surface, as well as a branch pipe for removing a dry product, characterized in that the device is additionally equipped with rigidly fixed on the roll with solid disks immersed by one third in a bath with a puree-like product located in the lower part of the body, and a level gauge is installed to control and maintain the level of puree inside the bath, in addition, the branch pipe for supplying the puree-like product is equipped with a product flow regulator, in the lower part of the bath there is tubular electric heater for heating the puree-like product, and in the upper part of the body there is a branch pipe for supplying a drying agent to the space between the discs, while the knives are installed on each side of the solid disc at an angle of 40-50 ° along the rotation of the roll and are connected to the branch pipe for removing the dry product , rigidly fixed inside the body of the device.

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