SU1162401A1 - Method of cooling food products after heat treatment - Google Patents

Abstract

A method for cooling food products after heat treatment, mainly sausage products in the casing, including continuous blowing them with air, the temperature of which is reduced from room temperature during the process, and simultaneous irrigation with water, characterized in that, in order to intensify heat exchange, reduce water consumption, and improving the quality of products, irrigation with water is carried out by aerosol spraying in several stages with intervals between them until the temperature at the center of the product reaches 15 ° C, in the first stage : the time of aerosol spraying sets at least 17 minutes, the useful flow rate of water is at least 0.03 l / s per 1 ton of product, the first interval between the irrigation stages is 1 min, and at each subsequent stage of irrigation the time of aerosol spraying is reduced by 3-5 minutes, and the useful flow rate of water is 0.003-0.02 l / s (L per 1 ton of product, each subsequent interval between irrigation is increased by 1-3 minutes, while the air is fed at a speed of 1.5-2 m / s, and decrease its temperatures are produced up to 1-1.5 ° C and start it at a temperature in the center of the product of 30 35 ° C.

Description

The invention relates to the food industry and can be used to cool food products after heat treatment, in particular sausage in the casing.

The purpose of the invention is to intensify heat exchange, reduce water consumption and improve product quality.

The method is carried out as follows.

The food products to be cooled, having a temperature of 72-74 ° C after heat treatment, are fed to the blowing zone with air having a speed of 1.5-2 m / s and ambient temperature, and at the same time aerosol spraying of water from the water supply network is started, which is continued at for at least 17 minutes (depending on the size of food).

At the same time, the actual water consumption per ton of product is set depending on the size and design of the spraying devices and the size of the product being cooled so that the useful flow rate (the maximum amount of moisture applied to the surface of the product that is able to evaporate from it per unit of time when taking heat is speeds and temperatures of circulating air) were not less than 0.03 l / s, but did not exceed the values at which moisture could accumulate during irrigation on the surface of the product.

After the set time of the first stage of irrigation, when moisture begins to scatter on the surface of the product, aerosol irrigation is interrupted for 1 minute.

During this time, at given air speeds, the surface of the product is dried and heated from the inner layers so that it again becomes able to evaporate the moisture accumulated on it.

After this interval, aerosol spraying is resumed. However, due to the fact that the temperature difference between the cooled medium and the surface of the product has significantly decreased and, consequently, evaporated, the capacity of the product has decreased, the time of aerosol spraying of the next stage is reduced by 3-5 minutes, and

624012

useful water consumption - by 0.0030, 02 l / s per I t of product.

After a specified irrigation time at this stage, the aerosol 5 spraying is interrupted. The interval before the next stage of reflux, compared to the previous one, is increased by 1-3 minutes to completely remove excess moisture from the surface of the product.

Then the process is changed in such a way until its temperature in the center of the product reaches 30-35 0. After that

15, the temperature of the supplied air for blowing is reduced to 1 - (-1.5) C, the process continues, as described above, until the temperature at the center of the product reaches 15 C.

20 Example 1. On cooling

Serve sausage sticks with a diameter of 100 mm in a cellophane casing with a temperature of 72 ° C. The process is carried out at an air speed of 2 m / s and s

25 compliance with the regimes given. in tabl, 1 ..

Example 2. For cooling, boiled sausage boxes with a diameter of 80 mm in a cellophane casing with a temperature of 72 C. are served.

at an air speed of 2 m / s in compliance with the modes given in table 2.

Example 3. For cooling 35 g cooked boiled sausage long loafs with a diameter of 60 mm in a cellophane casing with a temperature of 72 C. The process is carried out as described above, at an air speed of 1.5 m / s in compliance with 40 modes specified in Table 3 .

Example 4. Boiled sausages with a diameter of 40 mm are served for cooling. Cooling is carried out at an air speed of 1.5 m / s with the conditions given in Table 4.

The cellophane casing on all sausage sticks cooled according to the modes of examples 1-4 has no violations, fits tightly to

50 surface of the product. In the center

product temperature corresponds to the set (15 C.

When changing the proposed process parameters is observed either

55 swelling and disintegration of the shell,

either the waste of electrical energy or water, or the required cooling is not achieved.

Table 1

air ducts

Wednesday,

and, min 25 water run.

InosheinT finite temperature of the loaf. WITH:

in the middle

Total water consumption, l / t

Full duration of cooling, min

Useful water consumption, l / s per 1 ton

-1.5 -1.5

20 15

15

15

18 20

ten

15

0.03 0.014 0.01 0.007

15 V

900 86

0.038 0.018 0.013-0.009

Duration of the interval without irrigation, min

The final temperature of the loaf, C: in the center

Average Total water consumption, l

Full duration of the cooling process, min

Useful water consumption, l / s per 1 ton

Duration of the interval without irrigation, min

The final temperature of the loaf, C

in the center is average Total water consumption

Full duration of cooling, min

Continuation of table 2,

I 2

15 8

659

66

0.044 0.023

0,017

15

eight

592

52

Useful water consumption, l / s per 1 ton

Duration of the interval without irrigation, min

The final temperature of the loaf, C

in the center is average Total water consumption, l / t

Full duration of cooling, min

11624018

Table 4

0.026

0.066 4

15

eight

400

35

Claims (1)

METHOD FOR COOLING FOOD PRODUCTS AFTER HEAT PROCESSING, mainly sausage products in the shell, including continuous blowing of them with air, the temperature of which is reduced from room temperature during the process, and simultaneous irrigation with water, characterized in that, in order to intensify heat transfer, reduce water consumption, of water and improving the quality of products, irrigation with water is carried out by spraying it in several stages with intervals between them until the temperature in the center of the product reaches 15 ° C, at the first stage: time aerosol spraying is established for at least 17 minutes, the useful water flow rate is at least 0.03 l / s per 1 ton of product, the first interval between the irrigation stages is 1 min, and at each subsequent irrigation stage, the time of aerosol spraying is reduced by 3-5 minutes, and useful water flow - by 0.003 - 0.02 l / s per 1 ton of product, each subsequent interval between irrigation is increased by 1-3 minutes, while air is supplied at a speed of 1, 5-2 m / s, and its temperature is reduced About 1-1.5 C and start it at a temperature in the center of the product 30 35 ° C.