RU2399416C2 - Method for oat grains hydrothermobarometric treatment and peeling - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is intended for application in flour-and-cereals industry, primarily - at oat processing factories. Oat grains are moistened by way of mixing with water at a ratio of 1:1 (w/w) with residual moisture generation and sammed during 80-100 minutes, successively steamed by way of surfacial heating and dried. Residual moisture steaming together with the grains and drying the grains free of residual moisture proceed by way of the grains transportation along the thermobarometric chamber due to rotation of a bladed cylinder under overpressure equal to 1.2 MPa, the chamber and cylinder shell temperature being 180°C during 10-30 c and 30-50 s accordingly. Steaming consists in evaporation of the residual chamber delivered into the chamber together with the grains. Subsequent aerodynamic peeling of oat grains is performed by way of delivery through nozzles with a steam-and-air mixture flow under overpressure equal to 1.2 MPa in a closed chamber with subsequent overpressure and exhaust steam damping.

EFFECT: invention enables considerable reduction of the oat processing process duration as well as of material and energy expenditures combined with increased whole grains yield and according reduction of oat cereals production costs.

1 dwg

Description

The invention relates to the milling and cereal industry and can be used mainly in oat plants.

A known method of hydrothermal treatment (TRP) of oat grain, including wetting the grain with water, its smoothing and drying. In this case, the grain is humidified in a humidifier at atmospheric pressure to a moisture content of 18.0-20.0%, curing is carried out in bins for 11-14 hours, and drying is carried out in a dryer at a drying agent temperature of 150-160 ° C for 3- 5 min (patent RU 2119820, IPC ⁶ B02B 1/08).

The main disadvantages of the described TRP method are the long duration of the TRP process of oat grain, up to 14 hours, caused by the need for its long-term dragging, which requires correspondingly large production areas for placing hopper-hoppers; increased energy costs due to energy-intensive drying of grain. In addition, it is not possible to carry out the process of peeling oat grain in a single complex with the TRP, and the subsequent peeling process in centrifugal peeling does not provide a high yield of the whole kernel.

Closest to the proposed invention according to the technical essence adopted for the prototype, is the method of TRP of oat grain, which includes moistening the grain by mixing it with water to obtain residual moisture, smoothing and drying. In this case, the grain is humidified by vacuum collection with a residual pressure of 0.03-0.05 MPa and water supply to the grain for 10-60 s, followed by mechanical removal of excess surface moisture in the squeezing column. To supply grain to the squeezing column, transport equipment such as gravity pipes and noria can be used. Grain smoothing is carried out for 2.5-4 hours in bins, and drying is carried out in a dryer at a temperature of a drying agent of 130-160 ° C to a moisture content of 12-14% (patent RU 2169615, IPC ⁶ B02B 1/08).

It should be noted a rather long duration of the described process of the TRP of oat grains, up to 4 hours, and increased energy and material costs due to the implementation of the humidification of the grain during the creation of rarefaction of air and the use of a squeezing column for the mechanical removal of excess surface moisture in the technological line that implements the TRP and transport equipment for feeding grain to the squeezing column. In addition, it is not possible to carry out the process of peeling oat grain in a single complex with the TRP, and the subsequent peeling process in centrifugal peeling does not provide a high yield of the whole kernel. These shortcomings contribute to the increased cost of cereal production.

The objective of the invention is to reduce the duration of the process of processing oat grain, energy and material costs and increase the yield of the whole kernel, in turn, while reducing the cost of production of oatmeal.

The problem is solved in that in the method of hydrothermobarometric processing and peeling of oat grain, which consists in moistening the grain by mixing it with water to obtain residual moisture, smoothing and drying, according to the invention, the grain is mixed with water in a ratio of 1: 1 by weight, and after coughing for 80-100 minutes is carried out sequentially by surface heating, steaming the oat grain together with residual moisture and drying the grain for 10-30 seconds and 30-50 seconds, respectively, moving the grain in the thermobarometric chamber using a rotating cylinder with blades, under an excess pressure of 1.2 MPa and at a temperature of the walls of the chamber and cylinder of 180 ° C, after which the oat grain is subjected to aerodynamic desquamation by supplying steam and air mixture under nozzles with an overpressure of 1.2 MPa in closed peeling chamber with subsequent damping of excess pressure and exhaust steam.

The reduction in the duration of the process of processing oat grain, energy and material costs is due to the fact that the steaming and drying of oat grain for 10-30 s and 30-50 s, respectively, by successive surface heating, moving the grain along the thermobarometric chamber by means of a rotating cylinder with blades, using as a steam source, the residual moisture that went into the humidification and aerodynamic desquamation by feeding through nozzles with an air stream are carried out cyclically, in one step, as a single technologically th process, combining the steaming and drying of grain by surface heating, as well as aerodynamic peeling, implemented on one unit of equipment, with the exception of wetting the grain with water and smoothing, the latter being produced within 80-100 minutes As a result, there is no need to create air rarefaction with subsequent mechanical removal of excess surface moisture from the grain, which allows to reduce the cost of cereal production.

The increase in the yield of the whole kernel due to the decrease in the yield of the crushed kernel is due to the introduction of short-term steaming of oat grain with excess pressure along with residual moisture, high-temperature short-term drying of the grain, due to which the plasticity of the kernel increases, aerodynamic peeling of the grain of oat with low mechanical effect on the grain, carried out after preparatory processing. Thus, a decrease in the yield of crushed kernels by 7-10%, respectively, increases the yield of the whole kernel by an appropriate amount, which, in turn, increases the profit of the enterprise and the profitability of the production of oatmeal.

The mass of water in relation to the grain is 1: 1, which is due to the need to create a sufficient amount of steam.

Retreating for 80-100 min is optimal, since the required moisture content of the grain and the optimal distribution of moisture in the grain are achieved. If the retention time is less than 80 minutes, moisture in the grain is not distributed properly, for the most part it is present only in the shells of the grain, and if the retention time is more than 100 minutes, moisture is redistributed to the core.

The value of excess air pressure during steaming, drying and aerodynamic peeling of oat grains of 1.2 MPa is optimal, since with excess air pressure above 1.2 MPa, the efficiency of peeling of grain does not significantly increase, and with excess air pressure below 1.2 MPa there is a gradual decrease in the effectiveness of peeling.

The temperature of surface heating of grain, which is 180 ° C, is optimal, since when surface heating of grain above 180 ° C, the process of removing excess surface moisture from the grain is intensified to a large extent, excessive drying of the grain occurs, which affects its technological properties and reduces the yield of finished products , and with surface heating of the grain less than 180 ° C, excessive wetting of the grain occurs, which entails a sharp decrease in the effectiveness of peeling.

The oat grain steaming time together with residual moisture of 10-30 s, and the time of subsequent grain drying for 30-50 s are optimal due to the fact that the greatest difference in the strength of the shells and the core is achieved. When the oat grain steaming time together with a residual moisture of less than 10 s and the subsequent grain drying time of less than 30 s, the kernel is not sufficiently moistened and plasticization of the shells, and when the oat grain is steamed with the residual moisture of more than 30 s, and the time of subsequent drying of the grain, comprising more than 50 s, there is an excessive drying of the shells and moistening of the core.

The drawing shows a diagram of a batch installation that implements the proposed method of hydrothermobarometric processing and peeling of oat grain.

In addition, the drawing further indicates the following:

- several vertical lines with an arrow show the direction of compressed air from the receiver into the thermobarometric chamber;

- a few dotted vertical lines with arrows show the direction of movement of oat grain in a rotating cylinder;

- a dash-dotted line with an arrow shows the direction of movement of oat grain from the thermobarometric chamber to the peeling chamber;

- horizontal lines with arrows show the direction of compressed air supply to the receiver and the peeling chamber;

- P - air pressure.

The method of hydrothermobarometric treatment and peeling of oat grain is to moisten the grain with water by mixing in a ratio of 1: 1 by weight to obtain residual moisture, cure for 80-100 minutes, short-term high-temperature steaming of oat grain with residual moisture for 10-30 s, drying grain for 30-50 s and aerodynamic peeling. Next, the separation of husked and unshelled grain. Steaming oats grain together with residual moisture and drying the grain is carried out sequentially by surface heating, moving the grain along the thermobarometric chamber by means of a rotating cylinder with blades, under an excess pressure of 1.2 MPa, creating it with a stream of compressed air from the receiver, and at the temperature of the walls of the chamber and cylinder 180 ° C. At the same time, during the first 10-30 s of the movement, the grain is steamed due to the conversion of residual moisture into steam into the chamber together with the grain, and during the remaining 30-50 s the grain is freed from the residual moisture. Aerodynamic peeling of oat grains is carried out by feeding through nozzles with a stream of steam-air mixture under an overpressure of 1.2 MPa in a closed peeling chamber with subsequent damping of overpressure.

The batching unit for hydrothermobarometric processing and peeling of oat grains contains a thermobarometric chamber 1 with a receiving device 2 and heating elements 3 connected to a closed peeling chamber 4, and also a receiver 5. In the thermobarometric chamber 1 there is a cylindrical shell 6 with through holes 7 for air input from the receiver 5, the cylinder 8 with blades (not shown) and heating elements 3. The blades are placed on the surface of this cylinder. The cylinder 8 is connected to the drive 9. In addition, the receiver 5 is provided with a channel 10 for supplying compressed air from a compressor (not shown).

The peeling chamber 4 is equipped with a plate with nozzles (not shown), which are connected to the compressed air supply channel 11 from the compressor, has a damper channel 12 and a plug-type outlet device 13. Each nozzle is equipped with a pneumatic valve, which ensures the simultaneous opening of all nozzles and eliminates pressure loss.

On the surfaces of the thermobarometric chamber 1 and the peeling chamber 4, temperature sensors 14 are installed.

The method of hydrothermobarometric processing and peeling of oat grain is as follows. After cleaning the oats, the oats are moistened by mixing with water in a ratio of 1: 1 by weight to obtain residual moisture, cured for 80-100 minutes, and the mixture of grain and water is sent for steaming and drying under excessive pressure into the thermobarometric chamber 1. Produce sequentially steaming and drying oat grain by surface heating with heating elements 3, moving the grain along the thermobarometric chamber 1 by means of a rotating cylinder 8 with blades facilitating the movement of grain inside this cylinder ndra under 1.2 MPa excess pressure generated by the flow of compressed air from the receiver through holes 7, and at a temperature of the chamber walls of the cylinder 1 and 6180 ° C. At the same time, during the first 10-30 seconds of grain movement, the steaming is carried out due to the conversion of residual moisture into steam 1 supplied to the chamber 1 with the grain, and during the remaining 30-50 seconds the grain is freed from the residual moisture. Heating is carried out by heating elements 3 both from the walls of the chamber 1 and from the walls of the cylinder 6, which ensures uniform heating of the grain located in the chamber 1, and a set of overpressure from the receiver through the openings 7 is carried out for 1 min.

After steaming and drying under excessive pressure, the oat grain is fed to aerodynamic peeling in the peeling chamber 4. After all the grain from the thermobarometric chamber 1 falls on the plate, the pneumatic valves of the nozzles open, and peeling the grain through these nozzles with the flow of the vapor-air mixture from the thermobarometric chamber 1 and with the flow of compressed air, which is supplied through the channel 11 under an excess pressure of 1.2 MPa in a closed peeling chamber 4 with subsequent damping of excess pressure through the damper channel 12, which ensures the removal of excess pressure, steam and relative parts of the husk. The diameter of the nozzle holes is 5-7 mm and is selected experimentally.

After aerodynamic peeling, the grain is removed through the outlet device 13. Next, the husked and unpeeled grain are separated using the appropriate separation systems.

Thus, there is a reduction in the process of processing oat grain, reducing energy and material costs, increasing the efficiency of the technology for processing oat grain, reducing the number of grain movements along the production line and the number of technological and transport equipment for implementing the proposed method, increasing the yield of the whole kernel by 7-10 % due to a decrease in the yield of crushed kernels, a decrease in the cost of production of cereals and an increase in profits at oat plants. Therefore, the use of the proposed method allows to solve the complex problem of low yield of the whole kernel at the oat plants.

Claims (1)

The method of hydrothermobarometric processing and peeling of oat grain, which consists in moistening the grain by mixing it with water to obtain residual moisture, smoothing and drying, characterized in that the mixing of grain with water is carried out in a ratio of 1: 1 by weight, and after brazing for 80- 100 minutes are performed sequentially by surface heating the oat grain is steamed together with the residual moisture and the grain is dried for 10-30 s and 30-50 s, respectively, moving the grain along the thermobarometric chamber by means of time an expanding cylinder with blades under an excess pressure of 1.2 MPa and at a chamber and cylinder wall temperature of 180 ° C, after which the oat grain is subjected to aerodynamic desquamation by feeding through nozzles with a vapor-air mixture under an excess pressure of 1.2 MPa in a closed desquamation chamber, followed by damping of excess pressure and exhaust steam.