RU71059U1 - LINE FOR DRYING FRUITS AND BERRIES - Google Patents

Abstract

The line for drying fruits and berries contains an inspection table or conveyor (2), a washer or a bath (3), a microwave vacuum unit (4), an inspection table (5), and a filling and closing apparatus (6) that are installed sequentially during the process. The entire drying process is carried out with the addition of a microwave energy supply and vacuum. The technical result of the utility model is to simplify the drying process of fruits and berries while improving the quality of the products and reducing the cost of processing, increasing the shelf life of the finished product. 1 ill.

Description

The utility model relates to the food industry, in particular, to the technique for the production of dried fruits and berries. The line can be used both during harvesting as a mobile processing workshop, and throughout the year in a stationary production workshop.

A known line for the production of dried supplies from fruit and berry raw materials (see RU No. 2168900 C2, IPC 7 A23B 7/02, A23L 2/39, 06/20/2001), in which fruit and berry raw materials is treated with infrared rays simultaneously with convective drying moreover, the processing of infrared rays is in three stages.

The disadvantages of this technical solution are the use of sufficiently high temperatures and the duration of the process: the first stage is 80 ° C for 2 hours, the second stage is 50 ° C for 7 hours, the third stage is 40 ° C for 7 hours, negatively affect the quality thermolabile fruit and berry raw materials. The duration of the process (16 hours) leads to high energy costs.

A known method for the production of dried food products (see RU No. 2101966 C 1, IPC 6 A23B 7/02, F26B 3/30, 20.01.98), mainly vegetable, which includes the preparation of raw materials and its convective-radiation drying using infrared radiation In this case, the drying is carried out in two stages, the first in the period of constant drying speed, the second in the period of falling drying speed, and at each stage the wavelength of infrared radiation and the energy flux density are set.

The method allows to preserve to a greater extent the biologically valuable components of fruit and berry raw materials than the previous one, however, the disadvantages of the known production method are high temperature

two-stage drying (68 ° C and 58 ° C, respectively), duration (4 hours), therefore, higher energy consumption.

A known method of producing powder from sea buckthorn pulp (see RU No. 2192135 C2, IPC 7 A23B 7/02, 10/10/2002). According to the known method, the drying of wet pulp of sea buckthorn is carried out by supplying microwave energy and simultaneous ventilation with hot air in two stages. At the first stage, the temperature of the pulp is maintained equal to 60-65 ° C, and air 65-70 ° C until the product reaches a moisture content of 14-18%. Then the pulp is rolled between reciprocally corrugated rolls with a gap of 0.5-0.8 mm. The resulting plates are dried at a product temperature of 50-55 ° C, and air 55-60 ° C to a residual moisture content of 1.5-2.0% and ground.

However, the known method has several disadvantages. Oxidation of hot coolant with a temperature of 65-70 ° C with oxygen will lead to a significant loss of thermolabile biologically active substances (BAS), such as carotenoids, flavonoids, etc. When dried, the product sticks together, forming a layer, and local overheating occurs with a loss of BAS. High power consumption, complexity of production.

A well-known line for drying berries, consisting of a receiving hopper successively installed during the technological process, a device for forming and laying out raw materials, a rack with perforated pallets, a chamber for fixing raw materials and primary moisture separation - a special microwave microwave oven, active ventilation dryers, cooling chambers, grinder , conveyor (see RU 2102894, АВВ 7/02, 01/27/1998).

The disadvantages of this line are cumbersome, the duration of the process, the use of high temperature, the high cost of manual labor, since pallets with berries or other plant materials are pre-smoothed with a thin layer (3-4 cm).

Closest to the technical nature of the claimed utility model is a processing line of sea buckthorn berries, containing

inspection conveyor, washing machine, microwave processing machine, screw centrifuge, dryer, gas-liquid and liquid extractors, as well as two condensers, an evaporator, prefabricated containers and means for feeding alcohol and carbon dioxide (see RU No. 2099987, A23N 15/00, 12/27/1997)

The disadvantages of this line are cumbersome, high consumption of recharge funds (alcohol and carbon dioxide), the duration and complexity of the process.

The technical result of the utility model is to simplify the drying process of fruits and berries while improving the quality of the resulting products and reducing processing costs, increasing the shelf life of the finished product.

The specified technical result is achieved by the fact that the line for drying fruits and berries contains an inspection table or conveyor, a washer or a bathtub, a microwave vacuum unit, an inspection table and a packing and capping machine that are installed sequentially during the technological process.

Distinctive features of the claimed utility model is the use of a microwave vacuum unit, which allows you to dry frozen raw materials, the defrosting of which is carried out in the same unit at the initial stage. This provides a simplification and a significant reduction in the duration of the process. The resulting finished product is stored for a long time (2 years or more) with virtually no change in quality.

The proposed line for obtaining dry fruits and berries is presented in FIG. The line consists of sequentially installed during the process weights 1, inspection table or conveyor 2, washing machine or bath 3, microwave vacuum unit 4, inspection table 5, filling and capping machine 6.

The inventive line operates as follows. Fresh or frozen fruits or berries undergo a preliminary inspection for

inspection table or conveyor 2, washing in a washing machine or bath 3 with running water (water temperature 10-12 ° C, washing time 10-12 minutes). Then the product is loaded into the perforated containers of the microwave vacuum unit 4, which rotate during drying, which ensures uniform heating of the product and, accordingly, the uniformity of drying. The entire drying process is carried out with the addition of a microwave energy supply and vacuum at a temperature in the drying chamber of 37-43 ° C, a residual pressure of 6.3-7.5 kPa, a specific microwave power of 170-190 W / kg to a final humidity of 12-14% . The duration of the process, including defrosting, is 110-130 minutes. Dried products are packaged in 0.3-25 kg per container permitted by SanPiN and packaged on a filling and closing machine 6.

Frozen sea buckthorn, frozen lingonberries and fresh black currants were dried on the proposed line.

The research results of organoleptic indicators, as well as the biological value of the obtained dried products are presented in table 1.

Table 1 Qualitative characteristics of dried products Type of raw fruit and berry raw materials / Dried product indicator Indicators of the finished product / frozen (fresh) raw materials one 2 The sea-buckthorn frozen Color Bright orange Taste and smell Pleasant, characteristic of this type of berries without extraneous smacks and smells Appearance Dry berries

Continuation of table 1 one 2 Initial humidity,% 80 Humidity final,% 12 Carotenoids, mg / 100 g 20.35 / 21.42 Oil content,% 17.96 / 18.45 Vitamin C, mg / 100 g 104.96 / 123.15 Fresh blackcurrant Color Blue black Taste and smell Pleasant, characteristic of this type of berries without extraneous smacks and smells Appearance Dry berries Initial humidity,% 82 Humidity final,% 12 Vitamin C, mg / 100 g 120.35 / 142.56 Frozen lingonberries Color Burgundy red Taste and smell Pleasant, characteristic of this type of berries without extraneous smacks and smells Appearance Dry berries Initial humidity,% 78 Humidity final,% 12 Vitamin C, mg / 100 g 12.23 / 15.62

The resulting product is well stored (shown on the example of dried sea buckthorn in table 2).

table 2 Changes in the qualitative characteristics of dried sea buckthorn during storage The name of indicators Storage time 6 months 12 months 18 months 24 months Microbiological: KMAFANM, CFU / g 1.5 · 10 ³ 1.32 · 10 ³ 1.25 · 10 ³ 1,110 ³ BGKP (coliforms) not found. not found. not found. not found. Pat. including salmonella not found. not found. not found. not found. Yeast, CFU / g. not found. not found. not found. not found. Mold, cfu / g. not found. not found. not found. not found. Vitamin C, mg / 100 g 320.70 318.52 312.90 308.82 Vitamin B ₁ , mg / 100 g 0,095 0,092 0,092 0,090 Vitamin B ₂ , mg / 100 g 0.160 0.0158 0.144 0.139 Carotenoids, mg / 100 g 72.61 70.92 68.75 67.43 Oil, % 22.93 22.84 22.81 22.49

When using the utility model in the production process of dried fruit and berry products, in particular from fresh and frozen fruits and berries, the quality of the finished product increases due to increased biological value (preservation of biologically active substances and vitamins up to 93% compared to native raw materials) and improved organoleptic characteristics ( pronounced color, taste, aroma of the finished product). The efficiency of the process is increased due to an increase in the drying rate and a decrease in energy consumption for the process. The inventive line provides environmental cleanliness and disinfecting effect.

Claims (1)

A line for drying fruits and berries, characterized in that it contains an inspection table or conveyor, a washer or a bathtub, a microwave vacuum unit, an inspection table and a packing and capping machine that are installed sequentially installed during the process.