RU2341966C1 - Combined device for production of pure-like products - Google Patents

Abstract

FIELD: food products; engines and pumps.

SUBSTANCE: combined device contains process chamber, molding mechanism and feeding screw. The device consists of extruder and boiling pot connected to it. The extruder is made in the form of four consequently connected chambers: of preliminary grinding, juice extraction, boiling and compression. Through all four chambers there pass two coaxilly situated shafts: the external one - fast of a big diameter and the internal one - slow of a smaller diameter. In the preliminary grinding chamber on the external shaft perforated coils of the feeding screw with a decreasing towards the chamber exit pitch, and at the end of the chamber there is a knife and the first grinding grating with the holes of a bigger diameter. The juice extraction chamber has the form of a conic frustum, this chamber`s body is made perforated and is equipped with an additional wall with a nozzle for juice discharge. At the external shaft there are continuous coils of the feeding screw and at the end of the chamber on the shaft there is a knife and the second grinding grating with the holes of a medium diameter. In the boiling chamber on the external shaft there are two ribbon coils of a bigger and smaller diameter with an opposite coiling, and at the end of the boiling chamber there is a supporting disk. The boiling chamber is additionally equipped with a two-body case with nozzles for steam supply and condensate discharge. The compression chamber on the inner shaft with a gradually increasing diameter there are continuous coils of the shaft with a decreasing pitch towards the chamber`s end. At the end of the chamber there is a third grinding grating with holes of a smaller diameter. The moulding head of the extruder is equipped with de Laval nozzle and connected with a boiling pot equipped with an anchor stirrer with a driver and a ventilator.

EFFECT: increase of the final pure quality, reduction of material and energy resources, increase of productivity because of transition for a continuous operation mode.

6 dwg

Description

The invention relates to equipment for the canning and food concentrate industry, and in particular to installations for the production of puree concentrates from fruits and vegetables.

The closest in technical essence and the achieved effect is a closed digester (Flamenbaum B.L. Technology for preserving fruits, vegetables, meat and fish / B.L. Flamenbaum, A.A. Brovchenko, A.F. Zagibalov and others. Under Edited by B.L. Flamenbaum. - 2nd ed., revised and enlarged. - M .: Kolos, 1993, - 320 p.), containing a loading hopper, cylinder-conical housing, inside of which there is a vertical hollow shaft with a screw and paddle mixer. The conical part of the body is equipped with an external steam chamber, and an unloading valve is installed in the lower part of the conical body.

The closest in its technical essence and the achieved effect is an extruder [A.S. USSR No. 1620089, А23L 1/164. Claim 12/05/1988. Publ. 01/15/1991. Bull. No. 2], comprising a housing, a screw, a matrix, a block of electric heaters and a vacuum chamber.

The disadvantages of the known devices are:

- low quality of finished products due to insufficiently effective grinding of root crops;

- significant material and energy costs;

- low productivity due to periodic operation.

An object of the invention is to improve the quality of the finished puree through the consistent use of combined mechanisms for grinding, rubbing, boiling, mixing, introducing the necessary additional components (sugar syrup, flavorings, structurants, stabilizers, etc.) and more uniform processing due to the use of rational designs knives, screw turns, spirals, grinding grids, as well as simultaneous concentration due to mechanical annealing ma of the juice and remove from mashed released in the form of water vapor, reducing the material and energy resources, increase productivity by switching to continuous operation.

The object of the invention is achieved in that in a combined installation for producing mashed products containing a working chamber, a forming mechanism and a feeding screw, it is new that the installation consists of an extruder and a digester connected to it, and the extruder is made in the form of four series-connected chambers: pre-grinding, squeezing juice, boiling and squeezing, two coaxially located shafts pass through four chambers: the outer one is high-speed, the larger diameter and extra the front one is slow-moving, of smaller diameter, in the preliminary grinding chamber on the outer shaft there are perforated screw turns decreasing towards the exit from the chamber, and at the end of the chamber there is a knife and the first grinding grill with holes of a larger diameter, the juice extraction chamber has the shape of a truncated cone, case of this chamber is made perforated and equipped with an additional wall with a nozzle for draining juice, continuous turns of the screw are located on the outer shaft, and at the end of the chamber a knife and a second grinding sieve are installed on the shaft with medium-diameter holes, in the boiling chamber on the outer shaft there are two tape spirals of larger and smaller diameters with opposite windings, and at the end of the boiling chamber - a retaining washer, the boiling chamber is additionally equipped with a two-body housing with nozzles for supplying steam and condensate, in the chamber continuous coils of the screw with a step decreasing toward the exit from the chamber are made on the internal shaft with a gradually increasing diameter; at the end of the chamber, a third grinding grate with Verstov smaller diameter forming the extruder head is provided with a Laval nozzle and communicates with the digester which is equipped with an anchor agitator and driven fan.

Figure 1 presents a General view of the combined installation for producing puree products, figure 2 - camera pre-grinding; figure 3 - camera squeeze juice; figure 4 - boiling chamber; figure 5 - compression chamber; figure 6 is a three-dimensional image of the shafts of the extruder with the working bodies.

The combined installation for producing puree products (Fig. 1) includes an extruder 29 and a digester 12 connected to it. The extruder 29 consists of a feed hopper 3, a housing 28 with electric motors 1 and 2 located inside it, as well as four cameras connected in series: pre-grinding, squeezing juice, boiling and compression.

Two coaxially located shafts pass through all four chambers: the outer one is a high-speed shaft of a larger diameter 6 and the inner one is a low-speed shaft of a smaller diameter 7 (Fig. 1).

In the pre-grinding chamber (Fig. 2) on the high-speed high-speed shaft 6, perforated screw turns 4 are arranged with a decreasing step towards the exit from the chamber, and at the end of the chamber there is a knife 14 and the first grinding grate 30 with holes of a larger diameter. In this extruder chamber, the fruits are densified and gradually compressed. Due to the fact that the perforated turns 4 of the screw of the extruder have a variable pitch and increasing thickness, the inter-turn space is gradually reduced. In it, a gradual increase in pressure and compaction of the fruits occurs due to a sharp decrease in the size of the screw channel. Here, the crushed particles of the fruits are compressed and their grinding begins.

The juice squeezing chamber (Fig. 3) has the shape of a truncated cone, the housing 32 of this chamber is perforated and equipped with an additional wall 25 to form a space for collecting juice and a nozzle 24 for draining the juice. On the outer shaft 6 in this chamber are installed continuous turns 5 of the screw. At the end of the juice extraction chamber, a knife 20 and a second grinding grate 13 with holes of medium diameter are mounted on the shaft 6.

In the boiling chamber (Fig. 4), two tape spirals of a larger 16 and a smaller diameter 17 with opposite windings are installed on the outer shaft 6. At the end of the cooking chamber there is a retaining washer 18. The cooking chamber is additionally equipped with a two-body housing 31 with nozzles for supplying steam 23 and condensate drain 22. At the end of the cooking chamber, the outer shaft 6 ends and the inner shaft 7 exits into the compression chamber.

In the compression chamber (Fig. 5), on the inner shaft 7 with a gradually increasing diameter, turns of the screw 35 are made with a step decreasing towards the exit from the chamber. At the end of the chamber, a third grinding grate 19 with holes of smaller diameter is installed. The forming head 8 of the extruder 29 is equipped with a Laval nozzle 15.

A digester 12 is attached to the forming head 8 of the extruder 29, inside which an anchor mixer 11 with a drive 9 is installed.

An exhaust fan 10 is mounted on the top cover of the digester 12 to suck and remove water vapor evaporated from the puree product. On the top cover of the digester 12 there is also a nozzle 34 for introducing the necessary additional components (sugar syrup, flavorings, structure-forming agents, stabilizers, etc.).

The vertical cylindrical and lower spherical parts of the housing of the digester 12 are equipped externally with a two-body housing 33, into which steam is supplied through the pipe 21, and the condensation formed is removed through the pipe 26.

In the lower part of the digester 12, a vacuum lock is installed to remove the finished puree product.

The digester 12 is connected to an exhaust fan 10 to maintain vacuum and to ensure the removal of water vapor generated when the extrudate is blown out of the Laval nozzle 15.

The proposed combined installation for puree products works as follows.

The fruits of vegetables or fruits washed and peeled and stalked, are fed to the hopper of the feed hopper 3. The motors 1 and 2 are turned on, causing the outer shaft 6 and the inner shaft 7 to rotate, respectively. The initial product enters the preliminary grinding chamber through the feed hopper 3 (Fig. 2).

In the pre-grinding chamber, the product is pre-crushed due to its compression by perforated turns of the screw 14, cutting with a knife 14 and forcing through the first grinding grid 30 with holes of a larger diameter. The knives 14 not only grind the product, but also due to the angle of rotation they move the crushed fruits from this chamber into the juice extraction chamber.

In the squeezing chamber (Fig. 3), part of the juice contained in the product is separated by continuous turns 5 of the screw, made in the form of a cone with a decreasing pitch of turns, and its removal through the perforated body 32. The juice formed during the grinding of fruits through the perforated the housing 32 and the pipe 24 flows into the juice collector and is removed from it for further processing. The squeezed mass of the product is sent to the second grinding grate 13 with holes of medium diameter, where it is finally crushed using a knife 20.

Next, the crushed and pressed mass is sent to the cooking chamber, where it is subjected to intense heating. At the same time, steam is supplied through the nozzles 23 into the two-body casing of the boiling chamber, which conductively heats the crushed particles of the fruits, making them more convenient for subsequent processing (Fig. 4). The steam condenses in this case and is removed through the nozzles 22.

Pre-squeezed fruit particles are intensively mixed using two tape spirals of larger 16 and smaller diameter 17 with the opposite winding (figure 4). In this case, the particles of fruits are digested and the formation of a puree mass begins. The length of the boiling chamber and the presence of a retaining washer 18 at its end contribute to a sufficient residence time of the product in this chamber for the implementation of the boiling process.

From the cooking chamber, mashed potatoes are fed into the compression chamber to create increased pressure at the exit of the extruder 29. In the compression chamber, the shaft 7 is made expanding towards the outlet and with a decreasing pitch of turns 35 (Fig. 5). Due to the fact that the rotational speed of the low-speed shaft 7 in the compression chamber is lower than the rotational speed of the shaft 6 in the three previous chambers, this helps to ensure the necessary pressure at the end of the compression chamber. In it, an increase in the pressure of the puree mass of the product occurs due to a sharp decrease in the size of the screw channel. The pressure of the puree mass in the compression chamber reaches the required value, and a puree is formed that is uniform in structure and temperature. This allows you to have a given, uniform cross-sectional temperature of the product. After passing through the Laval nozzle 15, the mashed potatoes under excessive pressure are discharged into the digester 12, equipped with an anchor mixer 11.

At the same time, the drive 9 of the anchor mixer 11 and the drive of the exhaust fan 10 are turned on to maintain vacuum and ensure the removal of water vapor generated when the extrudate is blown out of the Laval nozzle 15.

After the compressed mashed mass exits the Laval nozzle 15 as a result of a sharp pressure drop, moisture evaporates instantly. Water vapor generated during the explosion of the pulp mass is removed using an exhaust fan 10.

Then, through the pipe 34 located on the top cover of the digester 12, a mixture of additional components (sugar syrup, flavorings, structure-forming agents, etc.) is fed, which not only increase the nutritional value of the crushed fruit particles, but also contribute to significant changes in their structure.

Through the pipe 26 from the two-body casing 33, the condensate formed is removed.

If the puree mass has high humidity, then it is subjected to additional evaporation. To do this, the pulp mass is captured by the rotating anchor mixer 11 and pressed against the inner surface of the digester 12. At the same time, steam is supplied through the pipe 21 to the two-piece housing 33, which additionally heats the pulp mass and helps to complete the necessary physicochemical transformations necessary to obtain the finished pulp product.

Due to the conductive heating, the temperature of the puree mass increases and due to the maintenance of a predetermined vacuum value in the digester 12, further evaporation of the generated water vapor occurs, which is removed by the fan 10. If the puree mass has a predetermined final humidity, then there is no need for conductive heating and steam does not served in a two-body building 33.

The finished puree product is removed from the digester 12 using a vacuum lock gate 27, which is also rotated.

Thus, the use of the proposed combined installation for obtaining puree products allows you to:

- receive puree products of a given composition with the introduction of the necessary additional components (sugar syrup, flavorings, structure-forming agents, stabilizers, etc.) for their further use in the manufacture of confectionery and bakery products;

- reduce specific energy costs for the production of puree products through the consistent use of combined mechanisms for grinding, rubbing, boiling, compressing, introducing the necessary additional components and more uniform processing due to the use of rational designs of knives, screw turns, tape spirals, grinding grids;

- reduce material costs due to the elimination of auxiliary and handling operations and increase the productivity of the combined installation due to the transition to a continuous mode of operation.

Claims (1)

Combined installation for puree products from fruits and vegetables, comprising a working chamber forming mechanism and feed screw, characterized in that the apparatus consists of an extruder and connected thereto digester, the extruder is designed as a four serially connected chambers: pre-grinding, juicing , boiling and compression, two coaxially located shafts pass through all four chambers: the outer - high-speed, larger diameter and the inner - slow-moving, smaller diameter, in the chamber perforated screw turns are arranged on the outer shaft with decreasing steps toward the exit from the chamber, and at the end of the chamber there is a knife and the first grinding grill with holes of larger diameter, the juice squeezing chamber has the shape of a truncated cone, the chamber body is perforated and equipped with an additional wall with a nozzle for drainage of juice, continuous turns of the screw are installed on the outer shaft, and at the end of the chamber, a knife and a second grinding grill with holes of medium diameter are installed on the shaft, in the chamber On the outer shaft, two tape spirals of larger and smaller diameters with opposite windings are installed, and a retaining washer is installed at the end of the boiling chamber, the boiling chamber is additionally equipped with a two-body housing with nozzles for supplying steam and condensate drain, in a compression chamber on the inner shaft with a gradually increasing diameter continuous turns of the screw were made with a step decreasing toward the exit from the chamber; at the end of the chamber, a third grinding grate with holes of a smaller diameter was installed, a forming head trudera provided with a Laval nozzle and communicates with the digester which is equipped with an anchor agitator and driven fan.

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