RU2642448C2 - Method of automatic control of muscovy duck smoking process with use of excess pressure and vapours of spicy-smoking flavourings - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of automatic control of the muscovy duck smoking process with the use of excessive pressure and vapours of spicy-smoking flavourings provides treating the product with smoke fume under the influence of excessive pressure, the amount of which is regulated by a pressure sensor, the temperature is stabilized in the smoke generation zones and in the evaporation tank by means of acting on the amount of power supplied to heat transfer elements, the temperature of the smoke-air mixture in the smoking chamber is stabilized by means of mixing the smoke fume with the vapours of spicy-smoking flavourings. The resulting concentration fluctuations of the smoke-air mixture and the vapours of spicy-smoking flavourings, obtained after mixing, are regulated due to concentration sensors and flow sensors that supply a signal to the actuator while maintaining the mixture concentration in a given range. The flow sensor located on the return pipeline determines the current value of the amount of smoking substances settled on the product during the smoking, allowing to determine the final completion of the smoking process.

EFFECT: improving the equipment performance, obtaining a finished product of consistently high quality, increasing the speed of preparing smoked food products, reducing the energy consumption, reducing the amount of smoke-air emissions.

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Description

The invention relates to the field of automation of smoking and heat treatment of food products.

Known methods of automation of the smoking chamber (Thermal equipment of sausage production. Peleev A.I., Brazhnikov A.M., Gavrilova V.A. M .: Publishing house "Food Industry", 1970, 384 pp.):

- including measuring the temperature in the smoking chamber with a sensor (such as a resistance thermometer), the value from which is transmitted to the temperature controller (logometer with a two-position control device), which controls the flow of steam into the air heater;

- including temperature control using a system consisting of a dilatometric sensor with a proportional pneumatic output of the actuator mounted on the condensate drain.

A disadvantage of the known method of automation of smoking chambers is that they stabilize only the temperature necessary in the smoking process with the help of various industrial regulators, the choice of which is not objectively justified.

A known method of automation of smoking and drying fish (Koblov Yu.T., Suslova EM Automation of smoking and drying fish / Automation and production. Application experience, 2005, No. 1 (25), P. 36-37), including regulation of temperature, humidity, smoke and air recirculation.

The disadvantage of this method is the lack of control and regulation of the smoke generation process, as well as the low accuracy of the smoking process control, the end of which is determined only by time without taking into account the influence of the concentration of smoke components on the duration of the smoking process.

A known method of automatic control of cold smoked fish [US Pat. RU No. 2183066, А23В 4/044, 2000, authors: Ostrikov AN, Shevtsov AA, Dmitriev Yu.A.], including maintaining the temperature and flow rate of the drying agent at the stage of drying the product by influencing the flow rate of the heat carrier in the air heater and the consumption of the drying agent in the chamber, measuring its speed and the difference in the moisture content of the drying agent at the inlet and outlet of the smoking chamber, the continuous calculation of the amount of evaporated moisture on the basis of these data, and when it reaches a certain set value, the drying process stops and smoking begins; maintaining the concentration of smoke from the smoke by measuring it with a photometer and affecting the ratio of sawdust and air flow at the inlet to the smoke generator; stabilization of the moisture content of smoke, by affecting its consumption in the recirculation line. At each of the time intervals, the difference in smoke concentrations at the inlet and outlet of the chamber is maintained by affecting the amount of vacuum in the chamber.

The disadvantage of this method is the lack of control and regulation of the initial moisture content of sawdust, the main technological parameters of their pyrolysis in the process of smoke generation, which can lead to the appearance of dangerous carcinogenic substances in the smoke obtained, the temperature of the smoke emitted into the chamber is not stabilized, which can lead to a violation technological regime and lower product quality, as well as disadvantages include the fact that the end of the smoking process is determined only in time without taking into account the concentration of the smoke-air mixture during the process. In addition, the method does not provide high efficiency of the smoking equipment due to the low speed of free deposition of smoking components on the surface of the product, because cannot be implemented for electrostatic smoking technology.

A known method of automatic control of the process of cold smoked food in an electrostatic field [RF patent No. 2320179, A23B4 / 044, publ. 03/27/2008, bull. No. 9], which provides for the treatment of the product with smoke in an electrostatic field, the intensity of which is regulated by changing the voltage of the high-voltage generator based on the readings of the temperature, moisture content and velocity of the smoke-air mixture in the smoke chamber, stabilizing the temperature in the smoke generation zone by affecting the amount of power supplied to heat transfer elements of the smoke generator, with correction for the temperature of the air supplied to the smoke generator, stabilization of the temperature of the smoke duct of the ear mixture in the smoking chamber by mixing smoke from the smoke generator with chilled air from the air conditioning system of the enterprise with a correction for the temperature of the chilled air, the fluctuations in the concentration of the smoke-air mixture obtained after mixing are compensated by changing the length of the smoking process, while using the current values the concentration of the smoke mixture at the inlet and outlet of the smoke chamber and the speed of the smoke mixture determine the current value of the number of smoke eschestv deposited on the product during smoking, and upon reaching this number of predetermined values cease smoking process, the moisture content of smoke-air mixture in the smoking chamber is stabilized by supplying water to the smoke generator with correction for moisture content of the air entering the smoke generator and the moisture content of the air conditioning system.

The disadvantage of this method is the lack of control and regulation of the oxygen content in the air supplied to the smoke generator, the pressure drop in the baromembrane apparatus, the air temperature at the inlet of the baromembrane apparatus, sawdust in the zone of their drying, heat transfer elements of the smoke generator in the form of inert ferromagnetic particles, smoke air above layer surface in the smoke generation zone, which does not allow for the operational management of technological parameters, taking into account the restrictions imposed on them in an electrostatic field in an inert gas atmosphere with an inductive energy supply at dymogeneratsii, and does not provide precise moment closure smoked.

The closest in technical essence and the achieved effect to the proposed method is a method for automatically controlling the process of cold smoking of food in an electrostatic field [RF patent No. 2000123447, A23B4 / 044, publ. 08/27/2002], which provides for stabilization of the heat supply parameters during drying, boiling, smoking and cooling of fish, characterized in that the air supplied to the fish is dried, first sent to the preheater in the condenser of the heat pump unit, and then heated in the heat exchanger-recuperator due to the heat of the spent smoke, the smoke after boiling the fish is directed to its smoking and then to the heat exchanger-recuperator, the fish are cooled in a closed circuit through the cooled air to the evaporator a heat pump installation, and part of the exhaust chilled air from a closed circuit is sent to mixing with smoking smoke supplied from a boil for smoking, measure the humidity and flow rate of fish fed for drying, the humidity of the fish after drying, boiling and smoking, air flow and temperature after the recuperator - heat exchanger supplied for drying, flow rate, temperature, relative humidity of smoke before boiling, temperature, relative humidity and flow rate of a mixture of smoke and waste chilled air before smoking, fish temperature after cooling, temperature and flow rate of the air pump cooled in the evaporator of the heat pump unit and the current values of humidity and flow rate of fish supplied for drying, first set the necessary heat flow of air for drying by influencing its flow rate by changing the power of the adjustable fan drive , with a correction for the humidity of the fish supplied from drying to boil-down, then the necessary thermo-humid mode of boiling of the fish by exposure to smoke flow with correction for fish moisture after cooking, then set the required temperature of smoking with correction for fish moisture after smoking by affecting the flow rate of part of the cooled chilled air supplied from the closed circuit for mixing with smoke, and stabilize the cooling mode of fish with exposure the temperature of the cooled air by changing the cooling capacity of the heat pump installation and its flow rate in a closed loop by changing the power p adjust- able fan drive.

The disadvantage of this method is the low rate of deposition of smoke components on the inner surfaces of the pores of the product and the low penetration of smoke substances into the interior of the product, as well as the low quality of the resulting product in terms of its organoleptic and physico-chemical characteristics, and also does not reduce the specific energy consumption.

An object of the invention is to develop a method for automatically controlling the process of smoking musky duck using overpressure and smoke-flavoring vapors, which allows:

- to improve the quality indicators of the finished product by obtaining a concentrated mixture consisting of vapors of spicy-smoke flavors and traditional smoke-air mixture with desired properties that provide process control and regulation;

- increase the efficiency of use of smoking equipment through the use of excess pressure, which is controlled by devices at a certain predetermined level, preventing the formation of smoke components on the surface of the layer that impede the penetration of phenols into the internal pores of the product, which ensures an increase in the speed of diffusion processes.

The technical task of the invention is achieved by the fact that in a method for automatically controlling the process of smoking musky duck using excess pressure and smoke-flavoring vapors, the product is treated with smoke smoke under the influence of excess pressure, the value of which is regulated by a pressure sensor, the temperature is stabilized in the smoke generation zones and in the evaporative tank, by influencing the amount of power supplied to the heat transfer elements, the temperature of the smoke-air mixture in the smokehouse the first chamber is stabilized by mixing smoke from a pair of spice-smoke flavors, it is new that the resulting fluctuations in the concentration of smoke-air mixture and smoke-flavored vapors obtained after mixing are regulated by concentration sensors and flow sensors, which signal the actuator while keeping the concentration of the mixture in a predetermined range, while the flow sensor located on the return pipe determines the current value of the amount of smoke substances, vshih product for the smoking, allowing to determine the final completion of the smoking process.

The technical result of the invention is to improve the quality of the finished product as a result of obtaining a concentrated mixture consisting of smoke-vapor flavoring vapors and a traditional smoke-air mixture with desired properties, due to process control and regulation, as well as an increase in equipment productivity due to the use of excess pressure, which helps prevent the formation of on the surface of the layer of smoke components, preventing the formation on the surface of the layer of smoke components comrade, phenols preventing penetration into the internal pores of the product that provides increased rate of diffusion processes.

In FIG. 1 is a diagram that implements the proposed method for automatically controlling the process of smoking musky duck using overpressure and smoke-flavoring vapors.

The scheme that implements the proposed automatic control method includes: a plant for producing smoked musky duck using excess pressure and smoke-flavoring vapors, which contains a smoking chamber 1, on top of which there is a control panel 4, with on / off buttons, the camera is also equipped a pressure relief valve 5, which is connected to the return pipe 10, inside the chamber is a heating element 6 with the ability to control temperature conditions and suspension A frame 7 with hooks 28 for hanging the product is also provided with a door with an inspection window 11, designed for loading and unloading the product, as well as for maintenance, at the rear of the chamber there is an outlet pipe 8 with a shutter 27 and a fan 9 to accelerate the removal of the smoke-air mixture.

On the side of the smoking chamber 1 is an inlet pipe 18 with a shutter 19 and with iron shutters 17 connecting the smoking chamber with a discharge nozzle 20 and an ejector 21.

The pipe 25 is provided with a shutter 26 connecting the smoke generator 2 with the mixing chamber 22 through the filter 24 and the pump 23.

The smoke generator 2 is equipped with a heating element 31, above which there is a perforated sheet 30 on which sawdust is poured, a blower 32 is provided from below to remove ash, sawdust is fed through a special hatch 29.

The mixing chamber 22, through a pipe 33 with a shutter 34, is connected to the evaporation tank 3, on the side of which there is a filling hole 36 for supplying spice-smoke flavors 35 to the inside of the tank, where the heating element 37 is located.

The circuit (Fig. 1) that implements the proposed automatic control method also includes a line 38 for supplying smoked flavorings to the evaporation tank 3, a line 39 for feeding sawdust to the smoke generator 2, temperature sensors 40, 41, 42, respectively, of wood sawdust in the smoke generator 2 , spice-smoke flavors in the evaporation tank 3 and the combined smoke mixture in the smoke chamber 1, pressure sensors 43, 44, 45, 46, respectively, in the smoke generator 2, in the evaporation tank 3, in the discharge nozzle 20, in the smoke chamber 1, flow sensors yes 47, 48, 49, 50, 51, respectively, are located in the pipeline 25 for removing the smoke-air mixture from the smoke generator 2, on line 38 for supplying smoke-flavoring agents, on line 39 for supplying sawdust to the smoke generator 2, in the return pipe 10, in pipeline 33 for removing vapor of smoked flavorings from the evaporation tank 3, level sensors 52, 53 of respectively smoked flavorings 35 in the evaporation tank 3 and sawdust in the smoke generator 2, a humidity sensor 54 located in the smoking chamber 1, the sensor is flat 55, located also in the smoking chamber 1, concentration sensors 56, 57, 58, respectively located in the smoking chamber 1, in the smoke generator 2 and in the evaporation tank 3, secondary appliances 59-67, programmable process controller (PMC) 68, local regulators 69-78, actuators 79-88.

A method for automatically controlling the process of smoking musky duck using overpressure and smoke-flavoring vapors is carried out as follows.

Management is in supervisor mode. In this case, stabilization of the values of technological parameters is carried out by local regulators, the task of which is set by a programmable microcontroller. This allows you to significantly increase the reliability of the control system, because in the event of a malfunction in the program or a hardware failure of the controller itself, the local controllers will continue to work with the latest settings. The use of a microcontroller allows you to analyze the behavior of control objects and select the optimal tuning parameters of the regulators, based on certain criteria, such as minimizing energy costs, regulation speed (time of transient processes in the system), etc.

The pre-prepared product is strung on hooks 28 located on the suspension frame 7 in the smoking chamber 1, then the chamber is closed with a door with an inspection window 11 and, using the control panel 4, turn on the heating element 6 and the fan 9 on the outlet pipe 8 to remove free and surface moisture from product, reaching the desired value using the sensor 55, measuring moisture and giving a signal to the secondary device 63, then bring the temperature inside the chamber to 120-180ºC for 20 minutes using the heating element 6, and a sensor 42 measuring and controlling the temperature at a predetermined level inside the smoking chamber 1.

The local controller 78 stabilizes the air temperature in the smoke chamber 1, acting on the actuator 87, which changes the strength of the current supplied to the heating element 6.

The sensor 55 measures the density of the mixed smoke in the smoke chamber 1, by applying a signal to the secondary device 64.

Then, along the line 39, sawdust is fed into the smoke generator 2, the flow rate of which is stabilized by means of a flow sensor 49 and a local controller 72 by acting on the actuator 81. The sawdust is fed to the perforated sheet 30 with holes and close the shutter 26 on the pipe 25, after which the heating element is turned on 30 and bring the temperature to 290-300ºС using the sensor 40, which measures and controls the temperature inside the smoke generator 2 at a given level.

The local controller 70 stabilizes the temperature of the pyrolysis of sawdust in the smoke generator 2, acting on the actuator 79, which changes the strength of the current supplied to the heating element 31.

The sensor 53 measures the level of sawdust supplied to the smoke generator 2 via line 39, supplying a signal to the secondary device 59.

A sensor 43 measures the pressure in the smoke generator 2 by applying a signal to a local regulator 71, which regulates the pressure inside by means of an actuator 80.

Using the sensor 57 measure the concentration of the smoke in the smoke generator 2, by applying a signal to the secondary device 60.

Spicy-smoking flavors 35, the flow rate of which is stabilized by a flow sensor 48 and a local regulator 74 by means of an actuator 84, are supplied to the evaporation tank 3 through the filler opening 36 via line 38 and include a heating element 37 with the shutter 34 closed on the pipe 33 to increase the pressure inside the tank to 198 kPa, using the sensor 44 measure the pressure inside the evaporation tank 3 and bring to a temperature of 110-120 ° C, which is measured using the sensor 41.

The local controller 73 stabilizes the temperature of the smoked flavorings 35 in the evaporation tank 3 by acting on the executive mechanism 83, which changes the strength of the current supplied to the heating element 37.

The sensor 52 measures the level of spice-smoke flavors 35 in the evaporation tank 3, giving a signal to the secondary device 67.

The local regulator 75 stabilizes the pressure at a level of 198 kPa in the evaporation tank 3, acting on the actuator 85.

Using the sensor 58 measure the concentration of vapors of smoked flavorings in the evaporation tank 3, by applying a signal to the secondary device 61.

After reaching the specified humidity, measured in the smoke chamber 1 by the sensor 54, a signal is sent to the secondary device 63 and to the PMC 68, and the heating element 6 and fan 9 are turned off, then the shutter 27 on the outlet pipe 8 is closed, and the shutters 34 and 26 on the pipelines 33 and 25, respectively, open and turn on the pump 23.

From the smoke generator 2, the smoke-air mixture is sucked out through the filter 24 by the pump 23, in which it is simultaneously cooled and cleaned of carcinogenic components, after which the smoke-air mixture is pumped into the ejector under pressure, passing through the mixing chamber 22, where the smoke-air mixture is mixed with pairs of spice-smoke flavors after which the whole mixture passes with great speed through the injection nozzle 20, in which the pressure measuring sensor 45 is located, which sends a signal to the secondary device 66, then the whole mixture flushes the pipeline 18 with valve 19 open and iron with adjustable louvers 17, which allow to adjust the direction smoke mixture which begins to permeate the pores of the product from the outside, weakening the force of interaction between the molecules in contact with the ground. The pressure at the points of collision is higher than the ambient pressure, and the higher the evaporation rate, the higher the pressure difference at the interface and in the medium, while the total pressure of the medium in the smoking chamber increases to 198 kPa.

Upon reaching a greater pressure than 198 kPa in the smoking chamber 1, a pressure relief valve 5 is provided, which is installed in the return pipe 10 connecting the smoking chamber 1 with the mixing chamber 22.

The ratio of the concentration of vapors of spice-smoke flavors and smoke-air mixture in the smoke chamber 1 should be within 30:70 for more uniform pumping of the product; for this, flow sensors 51 and 47 are installed on pipelines 33 and 25, respectively.

The local controller 69 stabilizes the supply volume of the smoke-air mixture in the mixing chamber 22, acting on the actuator 82, which changes the volume of transmission of the pump 23.

The local controller 76 stabilizes the supply volume of the vapor of smoked flavorings in the mixing chamber 22, acting on the actuator 86.

A flow sensor 50 located on the return pipe 10 measures the volume of the mixture ejected through the pressure relief valve 5 and then entering the mixing chamber 22, giving a signal to the secondary device 62.

The smoking process continues for 20 minutes, after which the shutters 26 and 34 are closed and the heating elements 37 and 31 and the pump 23 are turned off, then the shutter 27 is opened and the fan 9 is turned on to draw the smoking chamber 1 from the spent smoking mixture at the outlet 8, after which a door opens with a viewing window 11 and the product is removed from the hooks 28.

The proposed method for automatically controlling the process of smoking musky duck using overpressure and smoke-flavoring vapors has the following advantages:

- provides increased productivity of equipment by ensuring the coordinated operation of the smoke generator, evaporation tank and smoking chamber;

- provides a reduction in specific energy consumption by maintaining the most rational conditions for the smoking process;

- allows you to get the finished product stably high quality due to the production of smoke and vapors of spicy-smoke flavors with desired concentration properties;

- reduce energy costs and, therefore, allows to reduce the cost of production;

- increase the cooking speed of smoked foods;

- reduce the amount of smoke emissions and, therefore, protect the environment.

Claims (1)

A method for automatically controlling the process of smoking musky duck using excess pressure and smoke-vapor flavoring vapors, comprising treating the product with smoke smoke under the influence of excess pressure, the value of which is regulated by a pressure sensor, the temperature is stabilized in the smoke generation zones and in the evaporation tank, by affecting the power value, supplied to the heat transfer elements, the temperature of the smoke-air mixture in the smoke chamber is stabilized by mixing smoke MA with vapors of spice-smoke flavors, characterized in that the resulting fluctuations in the concentration of smoke-air mixture and vapors of spice-smoke flavors obtained after mixing are regulated by concentration sensors and flow sensors, which provide a signal to the actuator, keeping the concentration of the mixture in a given range at the same time, the flow sensor located on the return pipe determines the current value of the quantity of smoked substances deposited on the product during smoking, making it possible to determine O f course the end of the smoking process.

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