RU2461203C1 - Persimmon chips production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The persimmon ships production method involves raw material inspection, sorting, washing, cutting and combined radiative-convective drying with IR-rays with wave length within the range of 1.16-1.65 mcm and the heat flow density equal to 2.69-5.44 kW/m² with convective blowing with air having temperature equal to 291 K in three temporal stages. At the first stage persimmon cut into 1.5 mm thick segments is heated with IR-rays till the temperature is equal to 321 K with simultaneous blowing at an air flow rate equal to 1.5 m/s during 18 minutes. At the second stage heating is performed till the temperature is equal to 330 K at an air flow rate equal to 1.0 m/s during 22 minutes. At the third stage heating is performed till the temperature is equal to 335 K at an air flow rate equal to 0.5 m/s during 20 minutes. Sugar syrup with flavour additives is applied onto the persimmon segments dried till their final moisture content is equal to 7-8%.

EFFECT: method allows to manufacture a product of improved quality as well as enhance the drying process efficiency.

1 dwg, 1 tbl

Description

The invention relates to food, in particular for vegetable drying and food concentrate, industry and can be used for the production of chips from persimmons.

A known method of drying products of plant origin [US Pat. RF 2216257, IPC A23L 3/54, A23B 7/02. A method of drying products of plant origin [Text] / S.N. Lyubaykin, L.A. Rybalko; Applicant and patent holder S.N. Lyubaykin, L.A. Rybalko. - No. 2002100293/13; declared 01/03/2002; publ. 11/20. 2003]. According to this method, products of plant origin (vegetables, fruits, mushrooms, medicinal raw materials, etc.) are dried using infrared radiation and convective blowing. Heating is carried out by infrared rays with a flux density of 4.5-8.5 kW / m ² to a product temperature of 0.8-0.9 from the maximum allowable drying temperature. Then, by convective blowing, the upper layers of the product are cooled to a temperature of 0.45-0.55 from the maximum drying temperature. The temperature of the blown air is 45-55 ° C. The final moisture content of the product is 10-12%.

The closest in technical essence and the achieved effect is a method of drying high-moisture materials [US Pat. RF 2305235, IPC F26B 3/30, F26B 7/00. The method of drying high-moisture materials [Text] / S.K. Volonchuk, L.P. Shornikova; applicant and patent holder of the GNU Siberian Research and Design Institute of Agricultural Processing. No. 2006105848/06; declared 02/26/2006; publ. 08/27. 2007]. According to this method, pre-washed and crushed materials of plant and animal origin (vegetables, fruits, vegetables, herbs, medicinal herbs, fish meat) are laid out on a pallet and dried in a pulsed mode by heating and cooling with infrared rays to a predetermined humidity. The heating is carried out by infrared rays with a wavelength in the range of 1.2-10.0 μm with a flux density of 6-15 kW / m ² for 3-11 s until the temperature reaches 55-60 ° C, and cooling is carried out for 9 , 0-33.0 s until the temperature reaches 45-50 ° C.

The disadvantages of this method are: the low quality of the finished product due to repeated pulsed heating to the maximum permissible temperature, the long duration of the drying process and high specific energy consumption.

An object of the invention is to improve the quality of the finished product and increase the thermal efficiency of the drying process through the use of a stepped regime of radiation-convective drying of persimmons, reducing energy consumption for obtaining the finished product, and intensification of the drying process.

The object of the invention is achieved in that in the proposed method for the production of persimmon chips, including inspection of raw materials, sorting, washing, cutting of raw materials, combined radiation-convection drying, the new is that combined radiation-convection drying is carried out by infrared rays with a wavelength in the range of 1.16-1.65 μm and a heat flux density of 2.69-5.44 kW / m ² and convective air blowing with a temperature of 291 K in three time steps: at the first stage, cut persimmon slices 1.5 mm thick are heated IR rays to a temperature of 321 K, while blowing air stream with a velocity of 1.5 m / s for 18 min; at the second stage - up to a temperature of 330 K at an air flow rate of 1.0 m / s for 22 min; at the third stage - up to a temperature of 335 K at an air flow velocity of 0.5 m / s for 20 minutes, then sugar syrup with flavoring agents is applied to persimmon segments dried to a final moisture content of 7-8%.

The technical result of the invention is to improve the quality of the finished product through the use of stepwise modes of combined radiation-convective drying of persimmons, increasing thermal efficiency and intensification of the drying process, in reducing energy consumption for obtaining the finished product.

Figure 1 shows the kinetic laws of the stepped regime of combined radiation-convective drying of persimmon chips: a - drying curve, b - drying speed curve; in - temperature curve; g - thermogram.

Fresh persimmons coming into processing must be in accordance with GOST 27573-87 and meet the following requirements:

in appearance: the fruits are ripe, fresh, ripe, healthy, clean without excessive external moisture, without damage by diseases and pests, fully developed, typical for the pomological variety, shape and color, with or without a flower cup and a peduncle evenly cut off at the base of the fruit ;

taste and smell - characteristic of this pomological variety, without extraneous odor and taste;

by the size of the largest transverse diameter, not less than 60-75 mm;

maturity - consumer;

permissible deviations:

drilling of the skin of the fetus from sunburn, not more than 1/8 of the surface of the fetus;

scuffing of the peel - in the places of preparation is not allowed; at the destination is 1/8 of the fetal surface

the content of fruits with healed mechanical damage to the skin (punctures, scratches, cracks) is not standardized.

The chemical composition of persimmons is not constant and is closely dependent on climatic conditions, cultivation methods and variety.

Fruits are large fleshy, up to 8 cm in diameter, orange-yellow or tomato red. The pulp of ripe fruits is jelly-like, cream, yellow-transparent, dark red or brown. Unripe fruits of many varieties of a highly astringent taste. Fruits are spherical or conical. Persimmon fruits can be round in shape, gastric, and also angular. Color can vary from light yellow to dark orange. In terms of weight and size, the fruits of one variety or another may also vary - from 100 g or less and up to half a kilogram. The fruit is completely edible, except for seeds and a cup of leaves.

Persimmon fruits for the production of chips should be fresh, healthy, of suitable color, high in pectin, organic acids and dry soluble substances.

A method of manufacturing chips from persimmons is as follows.

Persimmons are washed in a fan washer. For more intensive washing of contaminated fruits in the washing tub of the machine, drilling is created by means of compressed air supplied to the perforated pipes. The washed fruits from the washing bath are moved by an inclined conveyor, in the upper part of which (before unloading) they are rinsed with water from the shower unit. When processing heavily contaminated fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then washed persimmons are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Simultaneously with sorting, an inspection of raw materials is carried out, in which defective specimens (rotten, damaged, broken, moldy, heavily contaminated), foreign impurities and objects are removed. Then the treated persimmons are cut into thin slices 1.5 mm thick.

Cutting persimmons into slices of greater than 1.5 mm thickness, for example 3 mm, significantly increases the drying time and reduces the productivity of the line.

Cutting persimmons into slices of less than 1.5 mm thickness, for example 1.0 mm, leads to severe warping of the chips, their cracking and loss of presentation.

Then chopped persimmon slices are subjected to combined radiation-convective drying. Moreover, persimmons are heated by infrared rays with a wavelength in the range of 1.16-1.65 μm and a heat flux density of 2.69-5.44 kW / m ² while convective air blowing at a temperature of 291 K in three time stages.

The choice of wavelengths of infrared rays in the range 1.16-1.65 μm due to the fact that this wavelength range of infrared radiation accounts for the maximum electromagnetic energy and it corresponds to the maximum absorption capacity of persimmons. If the product is heated by infrared rays with a wavelength of less than 1.16 μm, for example 1 μm, the product will be heated for a long time. If the product is heated by infrared rays with a wavelength of more than 1.65 μm, for example 1.9 μm, then a significant part of the radiant energy supplied will be spent on heating the vaporized vapor, which reduces the thermal efficiency of the drying process.

The choice of the heat flux density of infrared radiation in the range of 2.69-5.44 kW / m ² due to the fact that the product has maximum absorption capacity. If the product is heated by infrared rays with a heat flux density of infrared radiation of less than 2.69 kW / m ² , for example 2.5 kW / m ² , then the product will heat up slowly.

If the product is heated by infrared rays with a heat flux density of infrared radiation of more than 5.44 kW / m ² , for example 6 kW / m ² , then a significant part of the supplied radiant energy will be spent inefficiently (for heating the supplied air, the walls of the working chamber), which reduces the thermal efficiency of the IR-drying process.

Simultaneously with IR heating, persimmons are blown with air at a temperature of 291 K to remove water vapor evaporated from the product.

The choice of air temperature of 291 K is due to the fact that air is taken from industrial premises, in which, as a rule, this temperature is maintained.

The use of air with a temperature of more than 291 K, for example, 303 K, will necessitate the installation of a heater for additional heating of the air, which may impair the quality of the finished product due to its overheating, increase the cost of production and increase the amount of capital investment due to the installation of additional equipment ( heater).

The use of air with a temperature of less than 291 K, for example 280 K, will necessitate the installation of cooling devices for additional air cooling, which during infrared drying can cause unnecessary excessive cooling of the product and lead to an increase in energy consumption and an increase in the cost of production.

The essence of the choice of stepwise modes of combined radiation-convective drying of persimmon chips consists in dividing the drying process into four stages of different duration, each of which, depending on the law of change in the current persimmon moisture, selects its rational technological drying mode, i.e. The temperature of heating the persimmon slices with infrared radiation and blowing them at a coolant velocity (air flow with a temperature of 291 K) assumed fixed values, the values of which were determined experimentally. Moreover, their selection at each stage must be carried out in accordance with the restrictions imposed by technological requirements on the quality of the finished product.

At the first time stage, cut slices of persimmon with a thickness of 1.5 mm are heated by infrared rays to a temperature of 321 K while blowing air at a speed of 1.5 m / s for 18 minutes (figure 1). In this case, physical and mechanical moisture is removed, i.e. moisture micro- and macrocapillaries and wetting moisture. The main parameter affecting the intensity of moisture removal during this period is the coolant speed. Therefore, it is most advisable to use drying at the initial moment of drying with a high coolant velocity and a low heating temperature of the product. Drying at the first stage most fully meets this requirement.

Heating the product to a temperature lower than 321 K, for example 318 K, will reduce the evaporation efficiency of physico-mechanical moisture. Heating the product to a temperature higher than 321 K, for example, 325 K, will lead to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances (vitamins, monosugars, amino acids, etc.).

Blowing the product with an air stream at a speed of less than 1.5 m / s, for example 1.3 m / s, will reduce the efficiency of removal of evaporated water vapor, and therefore, reduce the efficiency of heat and mass transfer of the drying process. Blowing the product with air flow at a speed greater than 1.5 m / s, for example 1.9 m / s, will lead to the drying out of the surface layers of the persimmon chips and the formation of a crust on the surface of the persimmon, which makes it difficult to remove evaporated moisture.

The duration of the first time step (18 min) was determined experimentally as a result of the analysis of the obtained drying curves. Using a longer duration of the first time step, for example, 20 minutes, will lead to the drying out of the surface layers of chips from persimmons and the difficulty of removing moisture contained in the central layers of persimmons. Using a shorter duration of the first time step, for example, 16 min, will cause not all physico-mechanical moisture to be removed from persimmons, which will entail an increase in the duration of subsequent temporary drying steps and a deterioration in the quality of ready-made persimmon chips.

At the second time stage, pre-dried persimmon slices are heated by infrared rays to a temperature of 330 K while blowing air at a speed of 1.0 m / s for 22 minutes (Fig. 1). With the removal of physical and mechanical moisture, the velocity of the coolant, as a determining factor in the intensity of the process, loses its significance. Therefore, in the second stage, it is preferable to carry out drying at a decreasing speed and increasing temperature of the coolant. Due to the fact that the temperature has the greatest influence on the intensity of removal of osmotic (intracellular) moisture, as a factor determining the intensity of internal moisture transfer, the product is heated by infrared rays to a temperature of 330 K. Heating of the product to a lower temperature than 330 K, for example 327 K, will reduce the evaporation efficiency of osmotic moisture. Heating the product to a temperature higher than 330 K, for example 334 K, will lead to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances (vitamins, monosugars, amino acids, etc.). Blowing the product with an air stream at a speed of less than 1.0 m / s, for example 0.8 m / s, will not ensure the complete removal of evaporated water vapor, and therefore, will reduce the efficiency of heat and mass transfer of the drying process. Blowing the product with an air stream at a speed greater than 1.0 m / s, for example 1.4 m / s, will lead to the drying out of the surface layers of the persimmon chips and the formation of a crust on the surface of the persimmon, which makes it difficult to remove evaporated moisture.

The duration of the second time step (22 min) was determined experimentally as a result of the analysis of the obtained drying curves. The use of a longer duration of the second time stage, for example 25 minutes, will lead to the drying out of the surface layers of persimmons and the difficulty of removing moisture contained in the central layers of persimmons. The use of a shorter duration of the second time stage, for example 18 minutes, will lead to the fact that not all osmotic moisture will be removed from persimmons, which will entail an increase in the duration of subsequent temporary stages of drying and a deterioration in the quality of the finished chips.

At the third time stage, pre-dried persimmon slices are heated by infrared rays to a temperature of 335 K while blowing with air at a speed of 0.5 m / s for 20 minutes (Fig. 1). As the osmotic moisture is removed, the velocity of the coolant, as a determining factor in the intensity of the process, loses its significance. Due to the fact that the temperature has the greatest influence on the rate of removal of polyadsorption moisture, as a factor determining the intensity of internal moisture transfer, the product is heated by infrared rays to a temperature of 335 K. Heating the product to a lower temperature than 335 K, for example 330 K, will reduce evaporation efficiency of polyadsorption moisture. Heating the product to a temperature higher than 335 K, for example 338 K, will lead to excessive overheating of the product and a decrease in its quality due to the decomposition of valuable thermolabile substances.

Blowing the product with an air stream at a speed of less than 0.5 m / s, for example 0.4 m / s, will not ensure the complete removal of evaporated water vapor, and therefore, will reduce the efficiency of heat and mass transfer of the drying process. Blowing the product with an air stream at a speed greater than 0.5 m / s, for example 0.8 m / s, will lead to the drying out of the surface layers of the persimmon chips and the formation of a crust on the surface of the persimmon, which makes it difficult to remove evaporated moisture.

The duration of the third time step (20 min) was determined experimentally as a result of the analysis of the obtained drying curves. Using a longer duration of the third time step, for example 25 minutes, will lead to the drying out of the surface layers of chips from persimmons and the difficulty of removing moisture contained in the central layers of persimmons. Using a shorter duration of the third time step, for example 15 minutes, will result in the fact that not all polyadsorption moisture will be removed from persimmons, which will entail an increase in the duration of subsequent temporary drying steps and a deterioration in the quality of the finished chips.

Adapted in accordance with the basic kinetic laws of the drying process, the coolant supply at the four stages of drying the product allows you to choose rational drying modes taking into account changes in the moisture content of the product during the drying process.

Then, on persimmon dried to a final moisture content of 7-8%, sugar syrup with flavoring agents is applied. The table shows the chemical composition of the original persimmon and persimmon chips (without applying sugar syrup with flavors), dried according to the proposed three-stage regime of combined radiation-convection drying.

A method for producing persimmon chips is illustrated by the following example.

Persimmons are washed in a fan washer. Then washed persimmons are subjected to inspection and sorting, which are carried out manually on a sorting and inspection conveyor. Then persimmon is cut into thin slices with a thickness of 1.5 mm.

Then chopped persimmon slices are subjected to combined radiation-convective drying. Moreover, persimmons are heated by infrared rays with a wavelength in the range of 1.40 μm and a heat flux density of 4.06 kW / m ² with simultaneous convective air blowing with a temperature of 291 K in three time stages. Simultaneously with IR heating, persimmons are blown with air at a temperature of 291 K to remove the vapor evaporated from the product.

At the first time stage, cut slices of persimmon with a thickness of 1.5 mm are heated by infrared rays to a temperature of 321 K while simultaneously blowing with an air stream at a speed of 1.5 m / s for 18 minutes. In this case, physical and mechanical moisture is removed, i.e. moisture micro- and macrocapillaries and wetting moisture.

At the second time stage, pre-dried persimmon slices are heated by infrared rays to a temperature of 330 K while blowing air at a speed of 1.0 m / s for 22 minutes.

In this case, osmotic (intracellular) moisture is removed.

At the third time stage, persimmon slices are heated by infrared rays to a temperature of 335 K while blowing air at a speed of 0.5 m / s for 20 minutes. At the same time, polyadsorption moisture is removed from persimmons.

Then, on persimmon dried to a final moisture content of 7-8%, sugar syrup with flavoring agents is applied. Ready-made chips of their persimmons were analyzed. The analysis data are presented in the table "The chemical composition of the original persimmon and persimmon chips dried by the proposed four-stage drying method."

The chemical composition of the original persimmon and persimmon chips dried by the proposed four-stage drying method Options Persimmon source Persimmon Chips Total moisture% 80.42 ± 0.11 7.29 ± 0.20 Mass fraction of crude protein,% 0.56 ± 0.15 2.12 ± 0.20 Mass fraction of starch,% 3.16 ± 0.15 14.12 ± 0.20 Ash% 0.50 ± 0.15 0.68 ± 0.25 Carbohydrates (total sugar),% 15.36 ± 0.20 72.19 ± 0.20 The content of NO ^3- , mg / kg 31.24 ± 0.20 52.18 ± 0.15 Mineral composition Nartium (Na), mg% 15.42 ± 0.15 14.23 ± 0.12 Potassium (K), mg% 208.02 ± 0.15 184.15 ± 0.15 Calcium (Ca), mg% 127.42 ± 0.15 112.03 ± 0.10 Magnesium (Mg), mg% 56.29 ± 0.10 48.56 ± 0.10 Iron (Fe), mg% 2.56 ± 0.10 1.98 ± 0.10 Phosphorus (P), mg% 42.09 ± 0.15 34.14 ± 0.15 Amino acid composition (essential) Valine, mg / 100 g 25.16 ± 0.08 12.07 ± 0.10 Isoleucine, mg / 100 g 46.08 ± 0.08 16.15 ± 0.08 Leucine, mg / 100 g 12.56 ± 0.08 4.64 ± 0.10 Lysine, mg / 100 g 16.08 ± 0.08 5.08 ± ± 0.08 Methionine + cystine, mg / 100g 54.19 ± 0.08 19.45 ± 0.10 Threonine, mg / 100 g 27.08 ± 0.08 11.06 ± 0.08 Phenylalanine + tyrosine, mg / 100 g - - Heavy metal content Mercury (Hg), mg / g - - Lead (Pb), mg / g - - Arsenic (As), mg / g - - Cadmium (Cd), mg / g - - Cesium (Cs ¹³⁷ ), mg / g - - Strontium (Sr ⁹⁰ ), mg / g - - Pesticide content HCCH, mg / kg - - DDT, mg / kg - - microbiological indicators KMAFANM, CFU / g 98 60 S. aureus, CFU / g - - BGKP (coliforms), CFU / g - - Vitamin Composition Thiamine (B,), mg% 0.027 ± 0.004 0.014 ± 0.004 Riboflavin (B ₂ ), mg% 0.031 ± 0.004 0.022 ± 0.004 Vitamin A, mg% 1,210 ± 0,004 0.998 ± 0.004 Vitamin C, mg% 15.871 ± 0.004 8.156 ± 0.004 Niacin (PP), mg% 0.217 ± 0.004 0.129 ± 0.001

Analysis of the data given in the table shows that persimmon chips have a high content of valuable nutrient thermolabile substances. This indicates the correct choice of soft, gentle temperature-hydrodynamic drying regimes.

Such processing of persimmons can increase the energy efficiency of the process, reduce the drying time of persimmons and improve its quality.

Thus, the use of the proposed method for the production of chips of their persimmons allows:

- receive high-quality persimmons chips with a high content of valuable thermolabile substances (vitamins, monosugar, amino acids, etc.) and applying the necessary additional components (sugar syrup, flavorings, stabilizers, etc.) to their surface;

- to increase the thermal efficiency of the process by reducing energy costs for the production of persimmon chips due to the use of stepwise modes of combined radiation-convection drying.

Claims (1)

A method for the production of persimmon chips, including inspection of raw materials, sorting, washing, cutting, radiation-convective drying, characterized in that the combined radiation-convective drying is carried out by infrared rays with a wavelength in the range of 1.16-1.65 μm and thermal density flow 2.69-5.44 kW / m ² and convective air blowing with a temperature of 291 K in three time stages: at the first stage, cut persimmon slices 1.5 mm thick are heated by infrared rays to a temperature of 321 K while blowing with an air stream with speed of 1.5 m / s for 18 min; at the second stage - up to a temperature of 330 K at an air flow rate of 1.0 m / s for 22 min; at the third stage - up to a temperature of 335 K at an air flow velocity of 0.5 m / s for 20 minutes, then sugar syrup with flavoring agents is applied to persimmon segments dried to a final moisture content of 7-8%.

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