RU2548896C1 - Dry spices production technological line - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: technological line contains a washing machine, an inspection transporter, a cutting machine, a machine for seed cell removal, a combined UHF and convective dryer, a crusher and an automatic packing machine. The crusher body is shaped as a spiral duct oriented along a helical line. Inside the body, the following mutually communicating chambers are located: a charging chamber, serially alternating UHF chambers and cooling chambers and a discharge chamber. Two parallel chain transporters pass through all the chambers with perforated trays pivotally mounted on the transporters. The chain transporters are driven due to cyclic continuous movement of the perforated trays with periodical stops. Installed under the discharge chamber is a charge bin with a feeder with a discharge bin with a belt transporter installed under the discharge chamber.

EFFECT: dried spices production.

3 dwg

Description

The invention relates to the processing of vegetables and spices and can be used in lines for the production of spices, for example, for the production of dried bitter pepper, garlic, dry mustard and other spices.

The closest in technical essence and the achieved effect is a line for the production of ground garlic [Copyright certificate No. 764638 of the USSR, M. Cl ³ . A 23 B 7/02. Ground Garlic Production Line / A. I. Aliev (USSR). - 2658557 / 28-13; Stated August 28, 78; Publ. 09/23/80, Bull. No. 35], comprising a container tipper, a fan washer, a conveyor belt with knives for cutting the ends and lobes of garlic, a belt dryer, a machine for separating garlic into cloves, a sorting belt conveyor, an air-cleaning machine, a freeze-drying machine, a crusher, a roller mill, millet , a mixer, a packaging machine, a conveyor belt for the removal of ground garlic and elevators for transporting garlic from mechanism to mechanism.

The well-known garlic processing line has the following disadvantages: the duration of the process, the low quality of the finished product, significant energy costs for the process, as well as a narrow range of products.

An object of the invention is the versatility of the dried spices production line, expanding the range of dried spices produced, improving the quality of the resulting spices by removing evaporated moisture in accordance with the main kinetic laws, maintaining a rational temperature effect on the processed product, reducing raw material losses, and also intensifying the removal of evaporated moisture.

The object of the invention is achieved by the fact that in the technological line for the production of dried spices containing a hopper, a washer, an inspection conveyor, a cutting machine, a machine for removing the seed nest and cutting fruit into plates, a drying unit, a crusher and a filling machine, the new that for drying, a combined microwave convective dryer is installed, the casing of which has the shape of a spiral duct made along a helical line, inside the duct there are interconnected chambers: a loading chamber, successively alternating microwave and cooling chambers, an unloading chamber, two parallel chain conveyors pass through all the chambers, on which perforated trays are pivotally mounted, a chain conveyor drive provides cyclically continuous movement of perforated trays with periodic dwells, a loading chamber is installed above the loading chamber a hopper with a feeder, and under the unloading chamber - an unloading hopper with a conveyor belt.

The technical result consists in increasing the technological capabilities of the dried spices production line, expanding the range of dried spices produced, improving the quality of the dried spices by removing evaporated moisture in accordance with the main kinetic laws, maintaining a rational temperature effect on the processed product, eliminating rejects and reducing raw material losses , as well as the intensification of the removal of evaporated moisture.

In FIG. 1 is a perspective view of a dried spice production line; FIG. 2 is a three-dimensional image of a dried spices production line; FIG. 3 is a three-dimensional image of a combined microwave convective dryer.

The technological line for the production of dried spices (Figs. 1, 2) contains bins 1 for storing raw materials (hot peppers, garlic, etc.) with rotary batchers 2 installed in their lower part, scales 3, a washing machine 4, and a sorting and inspection station conveyor 5, a cutting machine 6, a machine for removing the seed nest 7, an intermediate hopper 8, a combined microwave convection dryer 9, a crusher 10 and a packaging machine 11.

Combined microwave convection dryer (Fig. 3) 9 consists of a spiral-shaped casing made in a helix, a chain conveyor 14 with an adjustable drive 13, a fan 18, a distribution duct 19 and perforated trays 12.

Inside the housing 9, interconnected chambers are alternately arranged: a loading zone, successively alternating microwave cameras 15 and a cooling chamber 17, an unloading zone,

Magnetrons 16 are installed on the inner side wall of each microwave camera 15. Two parallel chain conveyors 14 pass through all the chambers, on which the perforated trays 12 are pivotally mounted. The adjustable drive 13 of the chain conveyor 14 provides cyclic-continuous movement of the perforated trays 12 with intermittent outages. Between alternately located chambers 15 and 17, partitions are installed, made with the possibility of movement in a vertical plane. The partitions prevent the coolant from the microwave heating chamber 15 from entering the cooling chamber 17, and also prevent the penetration of electromagnetic waves into the environment.

The lower part of the cooling chambers 17 is connected via a duct 19 to the fan 18. The speed of the coolant (air) supplied to each of the cooling chambers 17 is controlled by the slide gates installed on the corresponding duct 19. The upper parts of the cooling chambers 17 are connected to an exhaust diffuser to exhaust the exhaust coolant (air).

Unloading of the dried product from the tray 12 occurs on the conveyor belt by turning the tray 12 in a vertical position.

The proposed technological line for the production of dried spices works as follows (Fig. 1, 2).

The initial vegetable raw materials (for example, hot peppers) from the hopper 1 are dispensed with the help of dispensers 2 and sent to the scales 3. Vegetables intended for the production of spices should be fresh, healthy, high in capsation, organic acids and dry soluble substances. The ripeness of the fruit must be technical or close to consumer. Vegetables should not contain broken, rotten, damaged by pests and other defects fruits.

After weights, 3 servings of hot pepper are sent to a washer 4, in which vegetables are served in a bath on an inclined grate. There is a bubbler under the grill. Upward air currents drive the raw materials in the bath, intensifying soaking and separation of contaminants. From the inclined lattice, the fruits fall onto a roller conveyor, where the process of destruction and separation of contaminants from the raw material continues due to friction of the fruits when they are rotated by the rotating conveyor rollers. When leaving the bath, the raw materials are rinsed with clean water jets supplied from the nozzles of the syringe collectors.

Then the washed fruits are inspected and sorted, which are carried out on a sorting and inspection conveyor 5. The thickness of the product layer is regulated by a special damper, it is set so that the fruits move along it in one layer, because when multi-layer loading, the upper fruits cover the lower ones and their hard to inspect. 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. Substandard product taken from the conveyor belt is removed. The product remaining on the tape falls onto the elevator bed, where it is rinsed with water from the shower unit, and through the discharge tray is fed into the elevator hopper, and from there it is fed with a scraper conveyor to machine 6, where it is cut and to the machine for separating the seed nest 7.

Pre-washed hot peppers get into machine 6, where cutting 6 takes place and then into the machine to separate the seed nest 7. Once in the cutting zone, hot peppers are picked up by conveyor belts and moved to the knife, where they are cut into 2-3 mm thick circles. Next, the circles of pepper enter the zone of separation of the seed nest, which is a rotating perforated drum into which water is supplied from above the shower, which washes the seeds and tails of pepper. Peeled peppers are removed from the machine, and seeds and tails are displayed in a coarse water treatment plant.

Then, the sliced rings of vegetables enter the storage hopper 8. The rings of the processed product from the storage hopper 8 are poured evenly on the perforated trays 12, which are pivotally mounted on the chain conveyor 14 at regular intervals. Then the perforated trays 12 with the product chain conveyor 14 are fed into a combined microwave convection dryer 9.

Next, the adjustable drive 13 of the chain conveyors 14 is turned on, and the perforated tray 12 with the loaded product moves into the first (in the direction of travel) microwave chamber 15. After the perforated tray 12 has entered the microwave camera 15, the adjustable drive 13 of the chain conveyors 14 it turns off and the tray 12 stops in the first microwave chamber 15. At the same time, the magnetron 16 located in the first microwave chamber 15 is turned on. A distinctive feature of microwave heating is that the product layer is heated uniformly throughout the volume. In this case, the internal transfer of moisture to the interface is significantly intensified. After the product located on the tray 12, heated in the first microwave chamber 15 to a predetermined temperature, the magnetron 16 is turned off. Then the partition is located, located between the first microwave camera 15 and the first (in the direction of the product) cooling chamber 17, and the variable drive 13 of the chain conveyors 14 is turned on. In this case, the perforated tray 12 with the heated product is moved to the first cooling chamber 17.

After the perforated tray 12 with the product entered the first cooling chamber 17, the adjustable drive 13 is turned off and the chain conveyors 14 are stopped. At the same time, the fan 18 is turned on and the coolant (air) is supplied through the duct 19 to the first cooling chamber 17. At the same time, the speed of the coolant (air) is controlled by a slide gate located on the duct 19, which connects the fan 18 and the first cooling chamber 17.

The coolant (air) supplied by the fan 18 not only blows off the film of evaporated moisture from the surface of the product, but also reduces the surface temperature of the product to prevent it from burning during further heat treatment. After the evaporated moisture is removed from the surface of the product, the fan 18 is turned off.

Then the partition is raised, located between the first (in the direction of the product) cooling chamber 17 and the second microwave camera 15, and the variable drive 13 of the chain conveyors 14 is turned on. In this case, the perforated tray 12 with the dried and cooled product moves into the second (in the direction of the product ) Microwave camera 15.

Subsequent combined processing (heating in the microwave chamber and cooling in the cooling chamber) of the product in the remaining chambers of the dryer occurs according to a similar scheme.

Thus, the product located on the perforated trays 12 is dried to a final moisture content.

The product is unloaded from the tray 12 by tilting the perforated trays when they exit the last (in the direction of the product) microwave chamber and changing the profile of the chain conveyors 14. When the perforated tray is rotated to a vertical position under gravity, it is poured into the discharge hopper. The rear wall of the perforated trays 12 is made in the form of a semicircle, which allows easy and unhindered pouring of the product. Then the dried product enters the crusher 10. Carefully ground product enters the packaging machine 11.

Dried spices, spilling out of the receiving hopper of the filling and packaging machine 11, fill the measuring cups of the metering rotor. When filling and transferring the measuring cups from the bottom are closed by bottoms. When the rotor of the filling and packaging machine 11 rotates, the bottom opens and the product pours out into the pipe welded from the film. The dose value is set and adjusted using the mechanism for regulating the volume of measuring glasses. The welded pipe with the product is pulled down by pulling conveyors to a length equal to the length of the bag. The length of the packet in the presence of a pattern with a mark on the film is controlled by a photocell, which, according to the control mark, gives a signal about the end of the film stretching. After this, the next bag is welded, the bottom filled bag is cut off, the product is poured for the next bag, sponges are bred, and the bag falls on the conveyor belt of the finished product.

In the case of the production of mustard powder, mustard cake is taken as a raw material, which is brought from oil refineries. In this case, the processing is simplified, and mustard cake is fed directly to the intermediate hopper 8, and from it to the combined microwave convection dryer 9. The further technological process for processing mustard cake is similar to the technological process for processing bitter pepper.

Thus, the use of a dried spice production line allows you to:

- to improve the quality of the obtained dried spices by maintaining a rational temperature effect on the processed product;

- intensify the process of removing evaporated moisture in accordance with the basic kinetic laws through the use of combined heat supply to the processed product;

- increase the technological capabilities of the line for processing vegetable raw materials (universality of the line);

- achieve uniform drying due to the use of soft, gentle processing conditions;

- reduce the loss of raw materials.

Claims (1)

A dried spice production line containing a washer, inspection conveyor, cutting machine, machine for removing the seed nest and cutting fruit into plates and a filling machine, characterized in that a combined microwave convection dryer is installed, the casing of which has the shape of a spiral box made along a helical line, inside the box there are cameras connected to each other: a loading chamber, successively alternating microwave and cooling chambers, an unloading chamber, through all cameras Two parallel chain conveyors are mounted on which perforated trays are hinged, the chain conveyor drive provides cyclically continuous movement of perforated trays with periodic dwells, a loading hopper with a feeder is installed above the loading chamber, and an unloading hopper with a conveyor belt is installed under the discharge chamber.

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