RU2528686C1 - Installation for production of concentrated fruit, vegetable and berry purees - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: installation contains a heating chamber and an evaporative chamber connected to the heating chamber via a pipe line. The heating chamber is designed in the form of a cylindrical steel body wherein a copper coil is mounted, heated with vapour supplied through the nipple in the side wall. A bladed structure with blades designed in the form of blade frames is mounted in the evaporative chamber the upper part whereof is designed to be cylindrical while the lower one - to be conic.

EFFECT: ready product quality improvement.

1 dwg

Description

Installation for the production of concentrated fruit, vegetable and berry purees.

The invention relates to the food industry, in particular to equipment for processing fruit and vegetable raw materials and can be used to produce concentrated fruit, vegetable and berry purees. The closest in technical essence and the achieved effect is a coil vacuum apparatus of the brand 33-2A-5.01.000 with a separated vacuum chamber [Avdeeva A.V. Directory confectioner. Part 2. : Technological equipment for the confectionery industry: reference publication. / Comp. A.V. Avdeeva, Comp. S.F. Alekhine, Comp. K.S. Altunji. - 2nd ed., Revised. and add. - M.: Food Industry, 1970 - 816 p.: Ill. - Subm. decree: s. 793-801. - B. c.], Including a coil vacuum apparatus — a steel cylindrical body with a stamped steel bottom welded at the bottom and a removable cover, in the heating part of which a coil is mounted with two rows of turns (internal and external) connected in series with each other. The lower end of the coil is connected to the pipeline coming from the syrup plunger pump that feeds the digester, and the upper end to the pipeline of the evaporator of the digester, which consists of two steel shells and a lower steel cone (piggy bank). A conical copper bowl is placed between the shells, the cavity of the upper shell and the steel cover form the upper vacuum chamber. For communication of the upper vacuum chamber with the lower receiver and the lower receiver with the atmosphere, a connecting pipe with taps is provided. The evaporator part is connected by a pipeline through a trap and a mixing condenser with a piston wet air vacuum pump. The body of the digester is mounted on its feet.

The disadvantages of the coil vacuum apparatus brand 33-2A-5.01.000 with a separate vacuum chamber are:

- low quality of finished products due to prolonged boiling of raw materials;

- the inability to concentrate fruit and vegetable purees to a solids content of 40-60% due to the high viscosity of the masses;

- low productivity due to periodic operation, and a significant process time;

- problematic unloading of puree concentrated mass due to high viscosity and its adhesion to the wall of the evaporation chamber due to adhesion.

An object of the invention is to improve the quality of the finished product due to the intensification of the concentration process by evaporation and uniform processing due to the use of rational designs of the heat exchanger and the evaporation chamber for the removal of secondary steam, reducing material and energy resources, increasing the productivity of the installation for the production of concentrated fruit, vegetable and berry purees per account of the transition to a continuous mode of operation, the intensification of the process of obtaining finished products KTA, the possibility of obtaining a predetermined composition and puree humidity, increasing the duration of storage of the finished product by lowering the moisture content.

The technical problem of the invention is achieved in that in the installation for the production of concentrated fruit, vegetable and berry purees, including a heating chamber, which is a cylindrical steel case with a removable lid and a welded standard stamped steel bottom, in the heating part of which is mounted a copper coil heated by steam supplied through a pipe in the side wall and the evaporation chamber, and the inlet end of the coil is connected to the pump that feeds the installation, and the outlet is directed to the evaporation chamber ru, new is that in the evaporation chamber a blade structure is mounted with blades made in the form of knife frames, located in its cylindrical-conical part below the puree supply pipe, fixed with the help of knitting needles on a vertical console mounted shaft, blades made in the form of knife frames, are located in the vertical axial plane so that between the wall of the evaporation chamber and the blades there is a gap of 0.5 - 1 mm, the evaporation chamber is equipped with a metering screw located in the lower product part.

The technical result of the invention is to improve the quality of the finished product by reducing evaporation time, more uniform processing of the product, intensifying the evaporation process, reducing the loss of the finished product in the manufacturing process, reducing material and energy resources, increasing the productivity of the plant for the production of concentrated fruit, vegetable and berry purees and due to the transition to continuous operation.

Figure 1 presents a General view of the installation for the production of concentrated fruit, vegetable and berry purees.

 The plant for the production of concentrated fruit, vegetable and berry purees consists of a heating chamber and an evaporation chamber interconnected by a pipeline. The heating chamber is a cylindrical steel casing 1 with a welded-on standard stamped steel bottom 19 in the lower part and a removable cover 2 in the heating part of the casing, which is connected through the seal 15 to the casing to seal the heating chamber of the plant for the production of concentrated fruit, vegetable and berry purees. A copper coil 3 is mounted in the housing of the heating chamber. The inlet end of the coil 9 is connected to the pump supplying the installation (not shown), and the outlet 4 is sent to the evaporation chamber 18 to supply heated mashed potatoes and steam. The pipe for supplying steam to the heating chamber of the installation is designed so that the steam is distributed within the entire space of the heating chamber, uniformly heating all parts of the coil 3. Pressure control in the heating chamber is carried out using a steam contact pressure gauge 6 mounted on its removable cover 2.

The heating chamber is equipped with a pipeline with a valve for discharging air 7, a steam supply valve 17 and a safety valve 5 located on the cover. The heating chamber of the plant for the production of concentrated fruit, vegetable and berry purees is closed by a casing 20, which protects the service personnel from burns and reduces heat loss. Valve 8 are used to drain condensate from the column. Valve 10 is designed to purge the heating chamber.

The evaporation chamber 11 with a pressure of 1 atmosphere serves to concentrate the mashed potatoes and remove the steam and is mounted next to the heating chamber of the installation. It is a vertical cylinder-conical chamber. To remove concentrated mashed potatoes from the walls of the evaporation chamber, a blade structure is used located in the cylinder-conical part of the chamber, mounted below the pipe branch of the mashed potatoes supply from the heating chamber. The blades are made in the form of knife frames 12 located in the vertical axial plane so that between the wall of the evaporation chamber and the blades there is a gap of 0.5 - 1 mm. Knife frames are mounted on a vertical cantilever shaft 14. Unloading of the finished product is carried out by a metering screw 16 located in the lower product part of the evaporation chamber.

 Installation for concentrating fruit and vegetable purees works as follows.

 The original puree is pumped into the coil 3 of the heating chamber 11, where free and partially bound moisture is removed from it due to deaf steam heating above 120 ° C and excess pressure in 3 atmospheres. Puree, moving inside the coil, loses moisture, which goes into a state of steam under the influence of high temperature. After exiting the coil, the mashed potatoes are sent through line 4 to the evaporation chamber 11 for further concentration and removal of steam. Mashed potatoes along with steam formed from evaporation of moisture, which, in the absence of its removal, condenses and helps to reduce the solids content, is sent through line 4 to the evaporation chamber. After the mashed mass exits the coil of the heating chamber of the installation for the production of concentrated fruit, vegetable and berry purees, it is sent for further concentration in the evaporation chamber 11, where as a result of a sharp pressure drop from 3 to 1 atmosphere, moisture evaporates instantly. In this case, partial drying of the pulp mass occurs due to depressurization, evaporation from the pulp and removal of the generated vapors from the cylindrical cone body 18. The pulp settles on the walls of the chamber, steam is removed from the chamber by a centrifugal fan (not shown). Puree is removed from the walls with blades made in the form of knife frames 12, mounted on a vertical cantilever shaft. Next, the finished product under the action of gravity falls down and the screw metering unit 16 is removed from the evaporation chamber.

Installation for the production of concentrated fruit, vegetable and berry purees allows you to:

- receive fruit, vegetable and berry purees of a given composition and humidity for their further use in the manufacture of confectionery and bakery products;

- reduce specific energy consumption for the production of fruit, vegetable and berry purees through the use of apparatus for boiling and concentrating mashed potatoes and more uniform processing due to the use of rational designs of the heating chamber for boiling and evaporation chamber;

- reduce material costs due to the elimination of auxiliary operations, to avoid product losses during the concentration process and to increase the productivity of the installation due to the transition to continuous operation.

Claims (1)

A plant for the production of concentrated fruit, vegetable and berry purees containing a heating chamber and an evaporation chamber interconnected by a pipeline, the heating chamber is a cylindrical steel casing with a removable cover and a welded standard stamped steel bottom, in the heating part of which a copper coil heated by steam is mounted supplied through a pipe in the side wall, and the inlet end of the coil is connected to the pump that feeds the installation, and the outlet is directed to the evaporation chamber y, characterized in that in the evaporation chamber, the upper part of which is made cylindrical and the lower part is conical, a blade structure with blades made in the form of knife frames is mounted, the blade structure being located below the puree supply pipe, fixed using knitting needles on a vertical cantilever mounted shaft, and blades made in the form of knife frames are located in the vertical axial plane so that between the wall of the evaporation chamber and the blades there is a gap of 0.5 - 1 mm, the evaporation chamber is equipped with an auger a congestion located in the lower product part, the secondary steam is removed from the evaporation chamber of the installation for concentrating fruit, vegetable and berry purees with a fan.