RU2543156C2 - Uhf yeast activator - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the food industry field. One proposes a UHF bakery yeast activator. The UHF bakery yeast activator contains an operation cylinder of non-ferromagnetic material; a screw of non-ferromagnetic material is positioned inside the cylinder along the central axis. The screw shaft rests on the retaining unit and is actuated by means of a motor-reducer. A UHF generator block is mounted on the operation cylinder surface so that a magnetron is attached to the hole of the operation cylinder surface. The cylinder operation zone and the screw coils form UHF generator resonating chambers; the chambers quantity depends on the screw coils pitch. The screw coil diameter is different from the operation cylinder inner diameter by no more than a quarter of the electromagnetic radiation wave length. The discharge nipple and the retaining unit with a pressure-exerting device ensure screening.

EFFECT: proposed invention ensures fermentation process acceleration.

1 dwg

Description

Microwave Yeast Activator

The present invention relates to the food industry, in particular, to increase the lifting force of yeast (fermentation activity of yeast cells) in the production of molded bread. At the same time, the consumption of flour is reduced and the quality indicators of bakery products are improved, i.e. the porosity of the crumb improves.

In order to create optimal parameters for the vital activity of yeast and to ensure high physiological activity, it is necessary to activate them before adding the semi-finished product to the batch. There are chemical and physical methods for this. Physical activation of the yeast is carried out by optical radiation, ultrasound, a magnetic field, an electromagnetic field of a different wavelength range, hydroionization, aeroionization. Low-lift yeast should be pre-activated to strengthen the structure of protein molecules. Yeast activation is not needed if the dough is steamed, if the dough is steamed or by intensive technology, activation is required.

A known method of activation of baker's yeast (patent 2184145 from 06/27/2002) [1]. The method consists in preparing a flour suspension, ultrasonic processing of this suspension with constant stirring and the subsequent introduction of yeast into it and their adaptation. However, it is known that cavitation erosion is a factor leading to the death of microorganisms with the size of yeast cells.

The development of the installation, without the use of powerful microwave generators for activating yeast, directly in small bakeries, which allows improving microbiological parameters and reducing production losses, is an urgent scientific task. Managing the metabolism of the yeast cell, which affects the speed of the fermentation process, allows you to get high-quality bread in the shortest possible time. Studies are being conducted on the influence of the energy flow of microwave electromagnetic radiation on the growth, development, livelihoods and technological properties of yeast in order to make wider use of this method in the baking industry.

Evaluation of the absorption capacity of the sample — yeast, and energy loss due to heat transfer to the surrounding air and thermal radiation shows that the total energy loss is much less than the microwave energy supplied to the sample. In an ultrahigh-frequency electric field at a voltage of 0.15 ... 0.3 kV / cm, destructive heating of yeast cells does not occur. Significant destructive endogenous heating of cells in the electric field of the microwave range occurs only at a voltage of more than 1.0 kV / cm. Such an electric field strength for yeast cells makes it possible to achieve an approximate equality between the energy absorbed and delivered due to heat transfer and thermal radiation.

Pressed yeast is formed into briquettes with a moisture content of 67 ... 75%. They are poured into the dough during the batch in a crumbled form. Therefore, in the designed microwave yeast activator, two working bodies are combined: the first is a crusher, the second is a volume resonator.

The technical result is to accelerate the process of fermentation of yeast. The specified technical result is achieved as follows. Microwave activator of baking yeast, characterized in that it contains a working cylinder made of non-ferromagnetic material, inside of which, along the central axis, there is a screw made of non-ferromagnetic material, the shaft of which rests on the retaining unit and is driven from the gear motor, and on the surface of the working cylinder after the loading cylinder a microwave generator unit is mounted in such a way that the magnetron is docked with a hole on the surface of the working cylinder, while the working area of the cylinder is covered with fluorine by the formation from the inside, and the screw turns form the resonator chambers of the microwave generator block, the number of which depends on the step of the screw turn, the diameter of the screw turn differs from the inner diameter of the working cylinder by no more than a quarter wavelength of electromagnetic radiation, while the discharge pipe and retaining unit with a clamping device installed at the end of the working cylinder, provide screening.

In FIG. 1 is a diagram of a general view of a microwave yeast activator (front view): 1 — loading port; 2 - microwave generator unit; 3 - magnetron; 4 - auger made of non-ferromagnetic material; 5 - turns of the screw; 6 - a working cylinder of non-ferromagnetic material; 7 - retaining node; 8 - discharge pipe; 9 - dielectric coating (ftoroplast); 10 - resonator chambers; 11 - pressed yeast;

Microwave activator of baking yeast (Fig. 1) includes: boot pipe 1; Microwave generator unit 2; magnetron 3; screw 4 with turns 5; a working cylinder 6 with a fluoroplastic coating 9; retaining node 7; discharge pipe 8; resonator chambers 10. The microwave microwave yeast activator contains a screw 4 of non-ferromagnetic material placed in the working cylinder 6. The turns 5 of the screw 4 are made in a certain step, affecting the volume of the resonator chambers 10. The inner surface of the working cylinder 6 is covered with a radio-transparent material 9 (fluoroplastic) in the working zone (radiation zone from magnetron 3). The surface of the cylinder 6 in the working area simultaneously serves as the wall of the volumetric resonator chambers 10 of the microwave generator 2. Therefore, the cylinder 6 is made of non-ferromagnetic material. The turns 5 of the screw 4 and the part of the working cylinder 6 located in the region of the magnetron 3 form the resonator chambers 10. On the surface of the cylinder 6 there is a hole where the magnetron 4 is docked with the generator unit 2. The microwave generator unit 2 is rigidly fixed to the surface of the cylinder 6. Working area a cylindrical chamber 6, coated with fluoroplastic 9 on the inside, and turns 5 of the screw 4, the diameter of which differs from the inner diameter of the working cylinder 6 by no more than a quarter wavelength of electromagnetic radiation, form resonator chambers 10 -generatornogo block 2, the amount of which depends on the pitch of the coil 5. The screw shaft is supported on the booster assembly 7 and is driven by a geared motor. When this retaining node 7 is installed at the output of the working cylinder 6 using the clamping device. The microwave generator unit 2 is located after the loading pipe 1. The retaining unit 7 and the discharge pipe 8, mounted at the end of the working cylinder, provide screening.

The activation process of baker's yeast is as follows. Pressed baking yeast 11 is loaded into the loading pipe 1. Turn on the microwave generator unit 2 containing the magnetron 3, and at the same time turn on the electric drive of the screw 4. The energy flux of electromagnetic radiation from the microwave range from the magnetron 3 is directed inside the resonator chambers 10. In this case, the pressed baking yeast 11 with the help of turns 5 of the screw 4 crumble and move through the resonator chambers 10, where they melt due to endogenous heating. Viscous activated baker's yeast with the help of auger 4 is discharged through the discharge pipe 8 into a dough mixing machine.

Due to the fact that the heating rate of baking yeast 11 does not exceed 0.5 ... 0.8 ° C / s, and the temperature of endogenous heating is not more than 40 ... 45 ° C, therefore, baking yeast is activated. The productivity of the activator of baking yeast is governed by the rotational speed of the screw 4 and the dose of exposure to the flow of electromagnetic radiation from the microwave range. Such an activator allows to reduce specific energy consumption and reduce the duration of fermentation of test semi-finished products. It is known that the metabolism in yeast is particularly affected by temperature and pressure; therefore, the rate of endogenous heating and the specific power of the microwave generator unit should be optimized depending on the species composition of the yeast. The effect of this method is to increase the fermentation energy due to the restructuring of energy metabolism from respiratory to fermentation.

Bibliographic list

1. Patent 2184145. Methods of activation of baker's yeast. 06/27/2002.

Claims (1)

Microwave activator of baking yeast, characterized in that it contains a working cylinder of non-ferromagnetic material, inside of which along the central axis there is a screw of non-ferromagnetic material, the shaft of which rests on a retaining unit and is driven from the gear motor, and on the surface of the working cylinder after the loading nozzle a microwave generator unit is mounted so that the magnetron is docked with a hole on the surface of the working cylinder, while the working area of the cylinder is covered with fluorine a flipper on the inside, and the screw turns form the cavity of the microwave generator, the number of which depends on the step of the screw turn, the diameter of the screw turn differs from the inner diameter of the working cylinder by no more than a quarter wavelength of electromagnetic radiation, while the discharge pipe and retaining unit with clamping device installed from the end of the working cylinder, provide screening.