SU1224331A1 - Method of drying food solutions - Google Patents

Description

The invention relates to methods for drying food solutions, preferably gelatin, and can be used in the food industry.

The aim of the invention is to intensify the process.

FIG. 1 shows schematically the installation, the general view; in fig. 2 shows section A-A in FIG. one,

The installation comprises nozzles 1 for spraying the lselatin broth into a layer of inert material, a drying chamber 2, agitators-agitators 3, a gas distribution duct 4 with a grid 5.

The method is carried out as follows.

The liquid broth with a temperature of 54 ° C and a concentration of dry substances of 25% through two nozzles 1 located in opposite sides of the drying chamber 2, under an air pressure of 0.35 P1A, spreads into a layer of inert material (fluoroplastic granules), suspended in a suspended state and rotational movement in two oppositely directed partially intersecting flows. Broth spraying is carried out in each stream of inert ma. separately from the sides opposite to the intersection of the streams. Inert material is rotated by two mixers of agitators 3, rotating at a speed of 950 rpm in opposite directions, and in suspension (gearbox vortex) by a flow of coolant gas with a temperature of 117 ° C, blown by a fan through Ksshorifer on gas distribution duct 4 with grille 5 at a speed of 5 m / s.

Under particles of inert material under the influence of the heat carrier (air) flux, the gelatinous broth dries out and forms a thin film that separates from them due to the forces of friction and impact.

formed by the collision of particles of oppositely directed flows of inert material. Dry gelatin is transferred by a stream of coolant to a cyclone (not shown), where it is separated from it. The moisture content of dry gelatin is 10%. The temperature of the heat carrier at the outlet is 85 ° C.

Intense boil-vortex and

rotational movement of inert

cross-flow material, cross-flow of heat-transfer agent and uniform spraying of gelatin broth on inert parts. Each flow in opposite directions ensures efficient drying, timely and complete separation of dry product from particles of inert material and removal

it is excluded from the drying chamber (lump of gelatin on its surface.

The supply of gelatin broth for drying and removal of the dry product is carried out continuously.

The specific load of the inert material is 160 kg / m, the dry product capacity is 60 kg / m h, (I sushi1 45-60-С.

The proposed method of drying gelatin eliminates the need for cooling and gelatinization of the broth, cutting the gelatinous jelly, which reduces the production cycle, eliminates the power consumption and labor costs for these operations. As a result of the intensification of the heat exchange process, the drying time is reduced to 1 minute. The consumption of electrical and thermal energy is reduced by about 3 times, and the need for production sites is about 5 times. Timely and complete removal of dry gelatin, the elimination of lumping improves the product quality and eliminates bacterial contamination, which is also confirmed by the results of experimental testing.

-ABOUT

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Claims (1)

'METHOD FOR DRYING FOOD SOLUTIONS, mainly gelatin, including spraying a solution on tea Thebes. 1 particles of inert material suspended in a layer blown by air and driven into rotational motion, and subsequent separation of the dry product from particles of inert material, characterized in that, in order to intensify the process, the layer of particles of inert material is rotated by mechanical movement in two oppositely directed partially intersecting flows having rotation axes parallel to the direction of air movement, while spraying the solution dissolved in particle flow from the side opposite the place of their intersection.