SU1243677A1 - Method of drying fruit residue - Google Patents

Description

one

The invention relates to the food industry, and more specifically to a method of drying fruit pomace, mainly grape, and can be used in the production of food powders from grape marc.

The purpose of the invention is to improve the quality of the finished product.

The drawing shows a diagram of an apparatus for carrying out the proposed method.

The device includes a cylindrical drying chamber 1 with heating jackets 2 and 3 and a cooling jacket 4. Inside the chamber 1 is divided into compartments 5 with perforated walls 6 B, the closing gates 7 and 8 serve for feeding and unloading material. The pipe 9 serves to supply the heated coolant, the pipe 10 to supply cold coolant (air), and the pipe 11 to discharge the spent heat carrier.

The method is carried out as follows.

The grape squeeze through the sluice gate 7 enters the drying chamber 1, where it picks up the coolant from the pipe 9 and moves along the helical path created by the tangential supply of the coolant and the perforated walls 6. At that, the temperature of the coolant at the entrance to the drying chamber is 120 140 C.

At the same time, the squeeze is heated conductively from the heat of the heating jacket 2.

In the first zone, the squeeze is dried and heated to 65-75 ° C. In the second zone, the squeeze encounters a flow of heat-transfer agent partially heated in the third zone to 35-45 C.

436772

45-50 seconds Then the material enters the third zone, where it is cooled from the cold walls of chamber 1 and blown by cold coolant (air).

5 HOM) from the pipe 10 at a temperature of 20-25 ° C. At the same time, the temperature of the squeeze is reduced to 20-25 ° C,

Exceeding the temperature of the material is higher than 75 ° C, the danger of the possibility of melisadiya sugars and a sharp decrease in the quality of the finished product, and the process of drying at a material temperature below 65 ° C is accompanied by a significant (1.5 times)

 5 reducing the intensity of drying. Therefore, when the material reaches 65-75 ° C, its temperature is reduced to 45-50 ° C by blowing the material in outside air. By reducing the temperature of the material surface to

 moisture supply from the deep layers of the material to the surface is accelerated due to the appearance of thermal and moisture conductivity, which intensifies

5 drying process. Cooling the product at the end of drying to 20-25 ° C prevents the clumping of the grape marc, which contributes to the formation of a friable mass of the finished product. Combination

30 convective and conductive methods of heat supply not only allows the process to be intensive, but also contributes to the preservation of the quality of the product, as it reduces the duration of the thermal effect.

As can be seen from the table, a higher quality material is achieved in examples 1, 2 and 4, and in examples

40 3, 5 and 6 where the temperature regimes are outside the recommended limits, it is lower.

Thus, the proposed method allows to obtain a free flowing dry

5 product (grape marc) with a high content of sugars and vitamins.

" OK

BUT

Claims (1)

METHOD FOR DRYING FRUIT SURVIVAL-. IOC, mainly grape, including three-zone heat treatment of gingerbread with lowering the temperature of their heating in the zones, in which convection is pressed in the first zone by the heat carrier flow, characterized in that, in order to improve the quality of the finished product, the squeeze is heated in the first zone to temperature 65-75 / with the simultaneous effect of conductive heating, in the second zone, the temperature of the pomace is maintained at 45-50 ° C by convective cooling of the pomace by the flow of coolant with their conductive heating, and in the third zone, the temperature of the pomace • is reduced to 20-25 ° C by the simultaneous effect of convective and conductive cooling.