SU1069764A1 - Method of preparing fruit for secretion of joice - Google Patents

Abstract

A method for preparing fruit fragments, predominantly tomatoes, by vibrating vibrations on the fruit, which, in order to increase the juice yield by destroying the fruit cells without damaging the outer casing, vibrates vibrations during 3-6 minutes at a frequency of 30-50 1 / s, an amplitude of 3-5 mm, while in the process of vibration on tglody from above act compressive force not exceeding the tensile strength of the peel of the fruit. with S (L and, with 05 4

Description

The invention relates to agricultural production, namely for the vibratory treatment of tomatoes, and can be used at field sites prior to primary processing.

Methods are known for vibracionic processing of fruits, for example, for vibratory compacting the laying of fruits in a transport container 11.

The closest to the invention in terms of technical quality and the achieved result is the method of preparation for the release of fruit juice, by treating the fruits with vibrational vibrations C 21.

The disadvantage of this method is the low efficiency of vibration effects, due to the fact that, due to the viscosity and stickiness of the crushed mass, the vibration effects are poorly transmitted from one animal to another and to the cell walls.

The purpose of the invention is to increase the juice yield by destroying the cells of the fruit without damaging the outer shell.

This goal is achieved by the fact that according to the method of preparation for the release of fruit juice, mainly tomatoes, by subjecting the fruit to vibratory vibrations, vibrating vibrations expose the fruit for 3-6 minutes at a frequency of 30-50 1 / s, amplitude 3-5 mm , while in the process of vibration on the fruits from above they are subjected to a compressive force not exceeding the tensile strength of the fruits.

The peel of tomato fruits withstands a significantly greater vibration load and the number of cycles of vibration exposure than the cells of the fruit. The force applied to the surface of the layer of fruit is distributed over the depth of the layer according to an exponential law.

Modes of oscillation

ContinuedAmplitude, ness, min mm

5 5 5 5 5

15 15 15 15 30 30

therefore, with a certain ratio of the height of the layer and the additional force applied to its surface, the loads on all fruits will be approximately the same. Attached 5 to the surface of the fruit layer, vibration compressive loads at a certain level ensure the destruction of the fruit cells without damaging their outer shell.

0 FIG. Figure 1 shows the dependence of the load that damages the outer shell of the fruit on the number of cycles of vibration loading; in fig. 2 - the dependence of the load due to

5 own weight of the fruit (curve 1 / and the additional compressive force applied to the surface of the layer (curve 2) from the height of the layer of fruit.

The method is carried out as follows.

For tomato machine varieties according to the schedule in FIG. 1, the magnitude of the compressive cyclic load that does not cause damage to the shell of the fruit with a significant number of loading cycles corresponds to 0.006 MPa. This load is the limit of the cyclic strength of the skin of the fruit.

From the graph in FIG. 2 it follows that the optimum height of the layer of fruits subjected to vibration effects, ensuring an approximate equality of loads on all fruits, due to its own weight and additional compressive force applied to the surface of the layer, must be in the range of 200-250 mm. Vibration effects at such a ratio of loads on the fetus cause the destruction of the cells of the fruit and the intense separation from

0 nickname juice without damage to the outer shell.

Modes of vibration effects and juice output as a result of these effects are characterized by the data of table5 QI {Juice output after crushing and pressing,

40.9 213 .47.2 51

53.8 46 52

Table continuation

Claims (1)

METHOD OF PREPARATION FOR ISOLATION OF FRUIT JUICE, mainly tomatoes, by exposing the fruits to vibrational vibrations, characterized in that, in order to increase the yield of juice by destroying the fruit cells without damaging the outer shell, the fruits are subjected to vibrational vibrations for 3-6 minutes at a frequency of 30-50 1 / s, an amplitude of 3-5 mm, while in the process of vibration, the fruits from above are affected by a compressive force not exceeding the tensile strength of the skin of the fruits.