RU2297763C1 - Method for extracting of bee-bread from combs - Google Patents

Abstract

FIELD: agriculture, in particular, apiculture, may be used in bee-bread production.

SUBSTANCE: method involves scarifying surface layer of bee-bread comb; providing convective heating by means of warm air; performing cooling and pneumatic separation; providing convective drying using closed heat-carrier flow, said heat-carrier being periodically replaced; extracting bee-bread which is effectuated by vibration after cooling process before pneumatic separation process. Convective heating is performed using heat-carrier having temperature of 42-43 C. When relative humidity reaches 75-80%, it is replaced by fresh atmospheric air. Bee-bread is extracted from bee-bread comb by providing action of vibration with a frequency of 1,200-1,300 Hz and amplitude of 2-2.5 m during 3-5 min. Comb cooling process is provided after drying process by holding comb frames at room temperature of 10-20 C during 2-3 hours.

EFFECT: reduced losses of bee-bread because whole bee-bread granules are subjected to pneumatic separation for separation thereof from cocoon enclosures, and reduced consumption of power for drying procedure.

4 cl

Description

The invention relates to agriculture, in particular to beekeeping, and can be used in the technology of obtaining bee bread.

A known method of extracting bee bread from honeycombs, comprising scarification of the surface layer of the honeycomb, its convective drying, cooling and pneumatic separation [1].

The disadvantages of this method are the significant losses of ground beef during pneumoseparation of wax heap, high energy consumption of the drying process of honeycombs and significant labor costs when performing a large number of technological operations of the method.

There is a method of extracting bee bread from honeycombs, including scarification of the surface layer of pepper honeycomb, its convective drying with warm air, cooling and pneumatic separation [2].

The disadvantages of this method are significant losses of the resulting product during pneumatic separation, since the bee bread is separated from the chopped wax-heap, high energy intensity and long duration of the drying process of honeycombs, the need for special refrigeration equipment and significant labor costs when performing a large number of technological operations of the method.

The objective of the invention is directed to creating a method for extracting bee bread from honeycombs, which allows to obtain whole pepper beads and high-quality wax raw materials purified from cocoon shells and bean remains, as well as using an energy-saving method for drying bee bread in honeycombs.

The technical result consists in the creation of a method for extracting beef, in which there is no destruction of the bead granules and wax base of the bee honeycombs, as well as in the use of the method of drying the beers in honeycombs, which allows to reduce heat loss by the heat carrier.

The technical result is achieved by the fact that in the method of extracting bee bread from honeycombs, including scarification of the surface layer of the honeycomb, convective drying with warm air, cooling and pneumatic separation, convective drying is carried out by a closed flow of coolant with its periodic replacement, and after cooling, before pneumatic separation, extraction the beads are carried out under the influence of vibration. In this case, convective drying is carried out with a coolant with a temperature of 42-43 ° C, upon reaching a relative humidity of which 75-80% is replaced with fresh atmospheric air. The perga from the honeycomb is extracted under the influence of vibration with a frequency of 1200–1300 hertz and an amplitude of 2–2.5 mm, for 3-5 minutes. The cooling of the honeycomb after drying is carried out by keeping the honeycomb at room temperature 10-20 ° C for 2-3 hours.

The method of extracting bee bread from honeycombs is as follows.

Example. The surface layer of bee bread in honeycomb cells, impregnated with honey, is scarified to the depth of the formed layer. After this, the honeycomb is placed in the chamber of the drying unit and dried by convective method, closed by the flow of coolant (air) with a temperature of 42-43 ° C. When the bread reaches 12% humidity in the honeycomb, drying is stopped. Sotaramka is removed from the drying unit and left in the room for 2-3 hours at a temperature of 10-20 ° C. The cooled honeycombs are fixed in the working bodies of the screen and subjected to vibration with a frequency of 1200-1300 hertz and an amplitude of 2-2.5 mm. Under the influence of vibration, the beads of the bee bread come out of the wax cells of the honeycomb and are carried away by gravity to the bottom of the screen. After 3-5 minutes, the framework with the wax base freed from the bee bread is removed from the working chamber. The obtained bead pellets are subjected to pneumatic separation in an aspiration column at an air flow rate of 5-6 m / s in order to separate the exfoliated cocoon shells from the bee bread.

The claimed method for extracting bee bread from honeycombs allows to reduce beverage losses, since whole bead pellets are subjected to pneumatic separation to separate cocoons from the shells, and also significantly reduce the drying energy consumption.

Information sources

1. Auth. St. No. 1386129, cl. A 01 K 59/00, 1987.

2. Auth. St. No. 2185726, cl. A 01 K 59/00, 2002.

Claims (4)

1. A method of extracting bee bread from honeycombs, including scarification of the surface layer of bee honeycomb, convective drying with warm air, cooling and pneumatic separation, characterized in that convective drying is carried out by a closed heat carrier flow with its periodic replacement, and after cooling, before the pneumatic separation begins, extraction of the beers is carried out under action of vibration. 2. The method according to claim 1, characterized in that convective drying is carried out with a coolant with a temperature of 42-43 ° C, upon reaching a relative humidity of 75-80% of which it is replaced with fresh atmospheric air. 3. The method according to claim 1, characterized in that the bee bread is extracted from the honeycomb cell under the influence of vibration with a frequency of 1200-1300 Hz and an amplitude of 2-2.5 mm for 3-5 minutes 4. The method according to claim 1, characterized in that the cooling of the honeycomb after drying is carried out by keeping the honeycomb at room temperature 10-20 ° C for 2-3 hours