SU1227197A1 - Apparatus for drying and moulding cheese granules - Google Patents

Description

2, a device according to claim 1, characterized in that the pitch of the turns of the screw is reduced in the course of movement of the product, with the pitch of the first and second coils, respectively, 2 and 1.5 times the pitch of the last turn.

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The invention relates to apparatus for processing a mixture of curd with whey and can be used for the production of cheeses in a continuous process.

The purpose of the invention is to reduce the overall dimensions while at the same time preserving the quality of a product by adjusting the speed of lowering the curd.

The presence of a vertical perforated screw and a nozzle for feeding the whey, actively kneading the curd mass, keeping it in a suspended state, provides by varying the angular speed of the screw and step size to obtain the optimal speed of lowering the grain and drying time, which allows creating a reduced device. height with more efficient use of its capacity.

The screw augmentation with a decrease in ms, from top to bottom in steps such that the pitch of the first and second coils above are made respectively 2 and 1.5 times the pitch of the last coil, and starting from the third coil to the last pitch of the coils is reduced evenly, provides this volumetric the concentration of grain in the serum at any part of the height of the processor, which creates the possibility of reducing the height of the apparatus and more efficient use of its capacity, i A two-section drum-type dispenser facilitates the dosing operation, simplifies compaction in the assembly, it eliminates jamming, since the seal is easier to implement for cylindrical surfaces, and the rotational movement of the rotor virtually eliminates jamming, which simplifies the design of the dispenser of the apparatus.

The drawing shows the apparatus, a longitudinal section,

5 The device consists of a vertical cylindrical grain handler 1, which is a vertical cylindrical container, a cheese layer former 2, placed under it and having a cross section corresponding to the section of the resulting cheese head, and a two-section drum-type dispenser 3 located under the former 2. In

15, the axis of the handler 1 has a vertical perforated screw 4 with a step decreasing from top to bottom so that the steps of the first and second turns from the top are made respectively in 2

20 and 1.5 times the pitch of the last turn, and starting from the third turn until the last turn, the step of the turns decreases evenly. The perforation of the screw is made by holes with a diameter of 3 mm with

25 steps of 15-25 mm. The diameter of the hole is taken from the condition that the dried grains do not pass through it. For the rotation of the screw, an actuator 5 is provided, mounted on the lid of the processor b 1. On the top 6 of the handler, there is a receiving hopper 7 of the curd. The serum circulation system includes a tank 8 for serum, a pump 9, nozzles 10 and

3J 11 on grain processor 12 and 13 on serum tank. Pipe 13 is designed to remove excess serum from the system. In order to avoid grain ingress into the circulating system for 40 days of serum, a grating 14 with a cell size of not more than 4 mm is installed at the exit of the serum from the processor 1. Form 15 is provided under the dosing unit for receiving the pressed cheese grains.

3. The device according to claim 2, about tl and - the fact that the dispenser is made in the form of a two-section drum, installed with the possibility of rotation around its axis.

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The device works as follows.

The mixture of curd and whey through the receiving funnel 7 in the lid 6 enters the cavity of the processor 1 grain. The speed of lowering the cheese mass and the duration of its processing depend on the angular velocity and the average pitch of the screw 4,

Thus, by changing the angular speed of the screw, you can get the desired processing time of the curd mass and thereby reduce the height of the worker. In order to intensify the process of drying the grain through pipe 11, serum is fed into the processor 1 by pump 9, which, passing through the holes in the screw turns, mix the cheese weight with whey, keeping the cheese grain in a suspended state. As I progresses downward, the cheese mass, freed from moisture, turns into a cheese grain, constantly decreasing in size.

Since the main part of moisture is released from the curd in the initial period of processing it, the first two turns have large steps, and starting from the third turn, when the rate of moisture release becomes almost constant, the screw pitch decreases evenly. Such a screw design provides the same volumetric concentration of grain in serum in any section of the handler and, as a consequence, optimal use of the handler's capacity, and consequently, reduces the height of the handler and the entire device H, Kistutinets Order 2235/4

Compiled by T, Sokolova

Tehred And, Popovich: Proofreader A, Tsko

Circulation 679 Subscription

VNIIPI USSR State Committee

for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab ,, d, 4/5

Production and printing company, Uzhgorod, st. Design, 4.

ten

15

27197

roystva Grain, dried to optimum moisture, is lowered into a cheese layer formation 2, the exit from the lower part of the former, the cheese layer fills one of the rotor sections of the metering unit 3. The capacity and shape of the rotor section correspond to the volume of cheese grain for one head syfa After filling the dispenser tank, the rotor of the latter rotates by 180. The layer pressed from under the serum layer from the filled tank is unloaded into the form-15. leads to a simplification of the design of the appliance of the apparatus; Serum extracted from the grain is discharged through the nozzle 10, equipped with a grid 14, eliminating the loss of curd with whey, 5 C rkul serum tion in the apparatus is carried out via the container 8 for serum and pump 9, excess serum Retraction of the apparatus is produced through the outlet 13,

The proposed design of the device allows the technologically necessary processing time of the grain, effectively using the capacity of the processor, with a relatively small height of the device, less metal intensity and simplicity of design.

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Claims (3)

K DRINKING DEVICE AND FORMATION OF CHEESE GRAIN, containing a vertical cylindrical grain processor located one above the other, a cheese former and a dispenser sequentially associated with it, characterized in that, in order to reduce overall dimensions while maintaining the quality of the target product by controlling the rate of lowering of cheese grain, it is equipped with a perforated screw coaxially located in the grain processor and a serum circulation system connecting the lower part of the processor with the upper. 2, The device according to claim 1, characterized in that the step of the turns of the screw decreases in the direction of movement of the product, and the step of the first and second turns, respectively, 2 and 1.5 times the step of the last turn. 3. The device pop.2, characterized in that the dispenser is made in the form of a two-section drum mounted with the possibility of rotation around its axis.