RU2645219C1 - Bakery oven for producing bread from whole grain - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: oven includes a water tank, a thermometer, and a housing. Inside the housing there is a power supply source and a control unit, and outside - a tank connected through a hose with a grinding chamber. In the upper part of the grinding chamber, there are a vibration diaphragm, an electric separator, and a hopper, inside - a tube with two electrodes connected to a pulse voltage source. In the upper part of the grinding chamber, there is a process pipe, on the outside of which there is a filter connected to an activated yeast suspension dispenser and a salt solution dispenser. Inside the pipe, there are a sieve, a wide diaphragm, and a static mixer. The spiral part of the pipe is inside the thermostat. At the thermostat outlet, there are an electrocontact heater, a knife, and a packaging machine with a tray. The control unit has feedback to the electric separator, the vibration diaphragm, the wide diaphragm, the pulse voltage source, the thermostat, the electric contact heater, the knife, the packaging machine, and the power supply source.

EFFECT: simplifying the process and obtaining a high-quality product.

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Description

The invention relates to the food industry, mainly to baking, and can be used for baking whole grain bread.

Known baking ovens, manufacturer Russia (Bakery ovens) [1].

The closest analogue to be taken as a prototype of the invention is the baking oven XP-0.4 (Food Service Technique Guide) [2], intended for the production of unleavened bread in the field to units located in isolation from their military units, consisting of a water tank, thermometer, housing and baking chamber.

It has significant drawbacks, the bread production process is not automated, baking bread is done from dough and requires significant human costs, proofing of dough pieces in the molds is done inside the proofing cabinet, which requires additional physical, time costs and occurs unevenly in the volume of preparation, baking bread in an accelerated way from the moment of kneading the dough to knocking bread out of the molds is 90 minutes

An object of the invention is to reduce the number of technological equipment used, reduce energy and labor costs, reduce bread production time, automate the process of production of bread products.

The technical task is carried out due to the fact that the bakery oven for the production of whole grain bread consists of a water tank, a thermometer, a casing and a baking chamber, characterized in that a power supply, a control unit are fixed inside the casing, and a tank is connected to the outside, connected through a hose with a grinding chamber, in the upper part of which a vibration diaphragm, an electric separator and a hopper are fixed, a tube with a fixed electrode-1 and electrode-2 connected to the source is rigidly fixed inside pulse voltage detector, in the upper part, the technological pipe is rigidly attached to the outside, the filter connected to the activated yeast suspension dispenser, salt solution dispenser is fixedly fixed on the outside, a sieve is fixed inside, a wide diaphragm, a static mixer, the spiral part is attached inside the thermostat at the output of which the electric contact heater, the knife and the packaging machine with the tray, as well as the control unit are fixedly mounted, through the wire has feedback with the electrically m separator, vibration diaphragm, wide diaphragm, pulse voltage source, thermostat, electric contact heater, knife, packaging machine and power source.

The technical result of the invention is achieved in that the production of whole grain bread is carried out in one apparatus by the method of electro-hydraulic grinding of whole grains in a grinding chamber with an electric discharge tube; proofing dough in the process pipe - thermostat; baking bread in an electric contact way; slicing finished products with a vibrating knife; packaging of baked bread in a shrink film in a continuous way.

The essence of the proposed device is illustrated by the diagram and pattern shown in FIG. 1-2.

In FIG. 1 shows a diagram of a baking oven for the production of whole grain bread, which shows: pos. 1 - control unit; pos. 2 - electric separator; pos. 3 - vibration diaphragm; pos. 4 - grinding chamber; pos. 5 - wide aperture; pos. 6 - source of pulse voltage; pos. 7 - thermostat; pos. 8 - electric contact heater; pos. 9 - knife; pos. 10 - packaging machine.

In FIG. 2 shows a baking oven for the production of whole grain bread, illustrated in FIG. 2, which shows: pos. 11 - sieve; pos. 12 - hopper; pos. 13 - dispenser activated yeast suspension; pos. 14 - saline dispenser; pos. 15 - static mixer; pos. 16 - technological pipe; pos. 17 - filter; pos. 18 - tray; pos. 19 - case; pos. 20 - tube; pos. 21 - holder; pos. 22 - tank; pos. 23 - water level dispenser; pos. 24 - electrode-1; pos. 25 - electrode-2; pos. 26 - wire; pos. 27 - bread; pos. 28 - power source; pos. 29 - a hose.

м, соизмерима с силой тяжести при напряженности Е=5⋅10⁵ В/м, качество сортировки зерна высокое.A bakery oven for the production of whole grain bread works as follows: dry grain is cleaned using an electrostatic separator (2). When a high voltage is applied between the central electrode and the cylinder through which the grain enters, electrostatic forces arise that easily separate the husk, shells, flakes, dust and puny weed seeds and the whole grain, since the latter is 3-10 times heavier and is not delayed by the separator ( AM Basov. Electrotechnology) [3]. The time for the charge of small particles does not exceed 0.1 sec, the particle retention force (attraction to the electrode), caused by the action of an electric field for grain

m, commensurate with gravity at a tension of E = 5⋅10 ⁵ V / m, the quality of grain sorting is high.

After final processing (aeroelectrostatic cleaning), the sifted grain is fed in a continuous stream from the hopper (12), through the vibrating diaphragm (3), into the grinding chamber (4), where water from the water tank (22) is also supplied through a hose (29). Grain grinding is carried out in the grinding chamber (4), in a continuous way in water, using electrohydraulic shocks. The grain sinks to the bottom of the grinding chamber (4), inside of which the tube (20) is rigidly fixed (as an option, an elastic discharge) with running water inside.

) из хромистой стали вставлена в резиновую из натурального каучука трубку. Электрод-2 (25) фиксируется внутри трубки (20) на резьбе в изоляторе и подключен через провод (26) (как вариант, высоковольтный, экранированный, металлический) длиной не более 2 м (во избежание больших индуктивных потерь), к серийно выпускаемому регулируемому источнику импульсного напряжения (6) (как вариант, Молния - 3М) с частотой импульсов f=50-100 Гц, который создает разряд искры в жидкости, находящейся внутри трубки (20) и создает высокое давление, которое через стенки передается во внутрь размольной камеры (4). Расчетная толщина стенки трубки (20) рассчитана на нагрузку давлением 80-120 кг/см².Inside the tube (20), electrode-1 (24), electrode-2 (25) are rigidly fixed (alternatively, with pointed ends), the distance between them along the pointed edge is 10-13 mm. Electrode-1 Needle (24) (

) of chrome steel is inserted into a rubber tube made of natural rubber. The electrode-2 (25) is fixed inside the tube (20) on the thread in the insulator and connected through a wire (26) (as an option, high-voltage, shielded, metal) with a length of not more than 2 m (to avoid large inductive losses), to a commercially available adjustable a pulse voltage source (6) (alternatively, Lightning - 3M) with a pulse frequency of f = 50-100 Hz, which creates a spark discharge in the liquid inside the tube (20) and creates high pressure, which is transmitted through the walls into the inside of the grinding chamber (four). The estimated wall thickness of the tube (20) is designed for a pressure load of 80-120 kg / cm ² .

The grinding chamber (4) (as an option, electro-hydraulic grinding, spherical in shape, with a diameter of about 150 mm, made of stainless food steel) is reliably grounded. The duration of the pulse (exposure) for each microexplosion is 10-100 μs; shear strain rate of the material reaches 300 m / s or more; the pressure in the grinding chamber (4) can be regulated over a wide range, from practically tens of kg / cm ² to 100,000 kg / cm ² or more.

The running water inside the grinding chamber (4) is regulated by a water level dispenser (23) and maintains the temperature of the milled grain no higher than + 34-42 ° С. The amount of grain supplied from the hopper (12) to the grinding chamber (4) is controlled by the vibration diaphragm (3), and the grinding quality is controlled by a change in the discharge current in the tube (20). The moisture content of the test is maintained by a water level dispenser (23).

A feature of the grinding grinding chamber (4) is the use of electro-hydraulic devices for the integrated processing of grain (L. Yutkin. Electro-hydraulic effect and its application in industry) [4]. Pumps for small feeds and high heads work on this principle (concrete supply through a pipe to the 22nd floor) (Spassky KN, Shaumyan VV New pumps for small feeds and high heads) [5].

The grinding chamber (4), the pulse voltage source (6) are rigidly fixed on the holder (21).

The grain, impacting between itself and the walls of the grinding chamber (4), is converted into a flour pulp of a lighter density and through a sieve (11) of a wide diaphragm (5) is pressed into a process pipe (16). The area of the brass sieve (11) in front of the wide diaphragm (5) separating the pulp from the incompletely crushed grain should be 2-3 times larger than the opening of the wide diaphragm (5).

A feature of pulp with 40% humidity under constant exposure to continuous pressure changes (up to 100 Hz) is its increased fluidity. Also, due to the impulsive decrease in pressure, a saline solution and a suspension of activated yeast from a special filter (17) are activated behind a wide diaphragm (5) to activate liquids.

The filter (17) is fixed at one end to the process pipe (16), and at the other end through an adapter with an activated yeast suspension dispenser (13) and saline dispenser (14).

Technological tube (16) is made of a material inert to food products, in the form of a spiral for using gravitational forces at the beginning of the technological process of test introduction. The diameter and length of the process pipe (16) (volume) should provide an accelerated, unpaired dough fermentation process to the acidity established for this type of bread, the length should not exceed 2.8-3.4 m, diameter 0.15 m (Baushkin V.A. . and others. Continuous kneading machine) [6].

In a pulsating flow of dough (while it is in a liquid state), the ingredients are actively mixed with the arising inertial forces and a statistical mixer (15) movably fixed inside the process pipe (16). The static mixer (15) (as an option, made of stainless steel, is made in the form of a streamlined screw design, occupying approximately 40% of the pipe section) plays the role of a screw in the pulsating flow of dough. The pulsating dough, as is known, sharply decreases its viscosity, which allows the use of a static mixer (15) of ingredients (yeast suspension, saline with the resulting pulp).

A part of the process pipe (16) of a spiral shape is located inside the thermostat (7) (stainless steel, as an option) with temperature sensors fixed inside (three, as an option) and a water level sensor, electric heating elements (as an option, three, rigidly fixed on different height) and flooded with water at a constant temperature of + 34 ° C. The water level sensor, temperature sensors and electrical heating elements are connected through a wire (26) to the control unit (1).

The contact heater (8) is rigidly fixed to the second end of the process pipe (16). The contact heater (8) (as an option, consists of graphite ring electrodes). In advancing the test along the process pipe (16) and forcing it through an electric contact heater (8), not only gravity forces are involved, but also, to a greater extent, the residual pulsating pressure of electro-hydraulic shocks from the grinding chamber (4). The dough, providing electrical resistance, is heated evenly throughout the volume between the ring electrodes. After 1-3 minutes, depending on the power allocated per unit volume of the test and the quality of the electrodes, the temperature of the bread at the outlet reaches the required 94-95 ° C. To obtain a crispy bread crust at the outlet of the electric contact heater (8) in a conductive way, the end faces of the bread are overheated by electrodes made of high-resistance metal in a ceramic base (the metal does not touch the bread).

The form of baked bread can be square, rectangular, round or semicircular, depending on the pipe of an electric contact heater (8), corresponding to the size of the consumer mass of a piece of bread (Danilenko SV. A baking oven for electric contact baking. USSR) [7].

Cutting out the tape of baked bread (27) is carried out by a vibrating string knife (9) (as an option, a heated string), excluding crushing of strands of finished bread (27). (Lebedev I.N. Study of vibrational cutting of food products in order to intensify the process and improve its quality (Publishing house of the Kiev Technological Institute. Machikhin Yu.A. Device for cutting food products) [8, 9].

Sliced bread (27) is placed on the tray (18) of the packaging machine (10) and packaged in shrink film.

Electric separator (2), vibration diaphragm (3), grinding chamber (4), wide diaphragm (5), pulse voltage source (6), thermostat (7), electric contact heater (8), knife (9), packaging machine ( 10) are connected through a wire (26) to the control unit (1) and have feedback, as well as to the power source (28).

In the event of a technical malfunction on the production line, the signal enters the control unit (1), which sends a signal to automatically turn off the power source (28).

The experiments on the production of whole grain bread in an experimental setup conducted by the SPETSTEKHMASH LLC plant (Vsevolozhsk) yielded positive results, the preparation time for dough ready for baking was 42 minutes, and bread baking was 5 minutes. The process of producing bread from whole grains to finished products takes place in a single technological process, without human intervention.

The advantage of the impact method of grinding grain is that the grains behave like packets filled with suspension. When they hit a hard surface of the walls of the grinding chamber and against each other, the shells, endosperm and other components are crushed, and upon subsequent impacts, crushed even more, pass through a sieve, releasing the contents of the grinding chamber.

A shrink film was used to pack bread (27), which made it possible to preserve the finished products without changing the quality for 36 hours, which is associated with a less intensive activity of microorganisms and the barrier properties of the shrink film. Also, bread can be packaged in paper or other material.

Baked cereal bread is obtained in high quality. The efficiency of the installation in different modes ranges from 55-80%.

Thus, the bakery oven for the production of whole grain bread has a novelty and significant differences from the prototype, allows the production of whole grain bread in one apparatus, by the method of electrohydraulic grinding of whole grain in a grinding chamber, proofing dough in a process pipe, baking bread by electrical contact method , slicing finished bread with a vibration knife, packing baked bread in shrink film in a continuous way. The proposed device can be used in the Ministry of Defense of the Russian Federation and the Ministry of Emergencies and other law enforcement agencies, to organize the production of bread in remote areas and extreme conditions.

Literature

1. Bakery ovens [Electronic resource]. http://tverzpo.ru/%D1%85%D0%BB%D0%B5%D0%B1%D0%BE%D0%BF%D0%B5%D0%BA%D0%B0%D1%80%D0 % BD% D1% 8B% D0% B5-% D0% BF% D0% B5% D1% 87% D0% B8 /.

2. Handbook of food service technology. M .: 1993 [Electronic resource]. http://russianarms.ru/forum/index.php?topic= 10912.0.

3. Bass A.M. Electrotechnology. M .: Agropromizdat, 1985.

4. Yutkin L.A. Electro-hydraulic effect and its application in industry. L .: Engineering, 1986. 250 p.

5. Spassky K.N., Shaumyan V.V. New pumps for small feeds and high heads. M .: Engineering, 1973.

6. Baushkin V.A. and others. Kneading machine of continuous action. THE USSR. AC No. 1405761 dated 3.12.88. Saratov Polytechnic Institute.

7. Danilenko S.V. Bakery oven for electrical contact baking. THE USSR. AS No. 1316617 dated 10.11.84. Moldavian software for the baking industry.

8. Lebedev I.N. The study of vibration cutting of food products in order to intensify the process and improve its quality. Kiev, 1981.

9. Publishing house of the Kiev Technological Institute. Machikhin Yu.A. Device for cutting food. THE USSR. AC No. 1243670 dated 10.07.87.

Claims (1)

A bakery oven for the production of whole grain bread, consisting of a water tank, a thermometer and a housing, characterized in that a power supply is fixed inside the housing, a control unit, and a tank is connected to the outside, connected through a hose to the grinding chamber, in the upper part of which is fixed vibration diaphragm, electric separator and hopper, inside the tube is rigidly fixed with a rigidly fixed electrode-1 and electrode-2, connected to a pulse voltage source, in the upper part, to the external A technological pipe is rigidly fixed on the outside, on the outside of which a filter is connected rigidly, connected to an activated yeast suspension dispenser and a salt solution dispenser, a sieve is fixed inside, a wide diaphragm, a static mixer, a spiral-shaped part is fixed inside the thermostat, at the outlet of which an electric contact heater is fixedly fixed, a knife and a packaging machine with a tray, as well as a control unit, through a wire having feedback with an electric separator, a vibration diaphragm, a wide afragmoy, the source of pulse voltage thermostat electrocontact heater knife packaging machine and the power supply.

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