SU1270511A1 - Method of producing vegetable and fruit powders - Google Patents

Abstract

1. METHOD FOR OBTAINING VEGETABLE AND FRUIT POWDERS by preheating the raw material to a temperature of 70-80 ° C, spray drying in a heat exchanger stream, transporting the dried fractions through a cyclone and a recirculation circuit, cooling, you, HcxdSfioe Compressed loading steam and packaging , which, in order to increase the reliability of powder transport and economy by reducing sediments in the conveyor lines, the powder is transferred from the cyclone to the recirculation loop by ejection using flow from the recirculation loop in the amount of 10-20% of the total weight flow rate, keeping for 12-20 s until the cooling of the powder is completed. 2. The method according to claim 1, characterized in that, in order to increase the specific moisture removal when drying tomato paste with a solution concentration of 30%, the spraying of the raw material is carried out in the field of acoustic i oscillations to obtain particles having an average volume-surface diameter (L 120 ± 10 µm. Of raw material e Is5 O SL r7iMOC (jDept / camera load / 1 XY 1 ..f7ffffffy ma y 1 .. K ho oo /} OU - 20 ° C machine,

Description

The invention relates to a drying technique, in particular for the canning industry.

The aim of the invention is to improve the reliability of powder transport and cost-effectiveness by reducing the deposits in the transport lines, as well as the specific moisture removal during drying.

Figure 1 is a diagram of a drying unit for implementing a method for producing vegetable and fruit powders; figure 2 - ejecting device incision; on fig.Z - storage hopper, section; figure 4 - section aa on fig.Z; Fig. 5 shows a pneumatic acoustic nozzle with a rotating head, a slit; figure 6 - section bb in fig.Z; figure 7 - section b - b in figure 5; on fig.Z - section GG on figure 5.

Drying plant contains colloid mill 1, tank 2, pump 3, pneumatic acoustic nozzle 4 with a rotating head, air-cooled spray chamber 5 - by temperature control of walls and mechanical cleaning of the cone, heater 6, water-controlled cyclones 7, fans 8-10 process air, dust collector 11, air conditioner 12, screw conveyor 13, cooler of large fraction of powder and agglomerate, recirculation pneumatic transport 14 of fine fraction of powder containing mash conveyor 15 and an ejecting line 16 for supplying dry air, discharge chamber 17, pneumatic transport 18, ejecting devices 19 with spiral wipers 20, pneumatic conveying fans 21 and 22, unloading cyclone 23, storage hopper 24 with cleaning device 25, and filling bunker 26.

The essence of the method for producing vegetable and fruit powders is as follows.

Example 1. The initial raw material — tomato paste of 30% solids content was fed to colloid mill 1 and homogenized to a degree of dispersion of at least 100 microns. The homogeneous paste was heated to 75 ° C in tank 2 and sprayed using pneumatic acoustic nozzle 4 at an acoustic frequency of 16 kHz in a jet with a heat agent air heated to 155 ° C, reached a reduced average particle surface diameter of 120 µm and carried out the process drying with simultaneous spraying of predominantly coarse powder (80-250 microns) onto the spray cone, chamber with air temperature control of the walls and mechanical cleaning of the cone. The temperature of the thermal agent at the outlet of the drying chamber was maintained in the range of 78-82 ° C; temperature of thermostatting of the chamber walls and cyclones 50-55 ° C; the rotational speed of the cleaning device of the cone is 6 rpm. Achieved specific moisture removal in the drying chamber 2 kg / m.

Then, a large fraction of the powder {80-250 µm) was transported and cooled to 20 ° C with agglomerates of not more than 0.5 mm in a screw conveyor 13 by cooling its body with brine and blowing it with relative air.

humidity of 10–20% with a temperature of 20 ° C and the finished product from cyclone 7 was reloaded into recirculation pneumatic transport 14 in an ejecting stream cooled to 10 ° C separated from the main transport and constituting 20% of its flow, which corresponded to 300 kg / h, with a holding time of 15 s to complete the process of cooling the powder.

The spiral cleaner 20, whose rotational speed was 4 rpm, the finished product was sent to the main recirculation transortal line 15 and using the main recirculation transporter flow cooled to 14-15 ° C, transported through the discharge 5 cyclone 23 in bunker 24.

In the filling bin 26, all the powder fractions obtained earlier were combined. When packaging the finished product from the bunker 27, the powder-like fraction of the powder (5-10 μm) returned countercurrently to the transport of large particles with agglomerates in the screw conveyor-cooler 13 and subjected to their autohesion interaction in the gas stream, reaching a powder agglomeration of 0.5 mm or less. A finished powder product was obtained from tomatoes in the amount of 165 kg / h with the following indicators:

Dry content o /

substances,% Sugar total,%

including invert

sucrose

Carotene and carotenoids,%

Acidity in Lerechet

on malic acid,%

Bulk weight

Color, mg / ml iodine

scales

Example 2. Carrot juice was homogenized with a 9% solids content to a degree of dispersion of at least 100 microns, heated to 70 ° C, spraying using a pneumatic acoustic nozzle at an acoustic frequency of 10-12 kHz in a straight line heated to 145 ° With a heat agent-air, reaching the reduced average volume-surface particle diameter of 80 μm, the drying process was carried out.

The temperature of the thermal agent at the outlet of the drying chamber was 74-78 ° C.

The moisture discharge in the drying chamber was 2.5.

The process of obtaining, cooling, transporting, agglomerating the powder was carried out as in Example 1 by overloading the finished product from the cyclone to the recirculating pneumatic transport in the ejecting stream separated from the main transport and constituting 10% of its flow, which corresponded to 150 kg / h, withstanding 20 with.

The finished carrot powder was produced in the amount of 45 kg / h by indicators:

Dry content

weight,% 95-95,5

Total sugar,% 66.5

including invert 22.2

sucrose43,3

Carotene and carotenoids,% 67.3

Acidity in terms of

on malic acid,% 2.3

Bulk weight, 5-0,6

Flow

This is an agent;

Claims (2)

1. METHOD FOR PRODUCING VEGETABLE AND FRUIT POWDERS by preheating the feedstock to a temperature of 70–80 ° C, spray drying in a direct flow with a heat carrier, transporting the dried fractions through a cyclone and a recirculation loop, cooling, Ismdnve to atmssrez couples Li Par. Compressed ZozNuh _x · but for Ra with CO /> I 17 / / ~ kan ^ enzat Γ4ΖΙ Fig. 1 load and packaging, characterized in that, in order to increase the reliability of the powder transport and economy by reducing deposits in the conveying lines, the powder is transferred from the cyclone to the recirculation loop by ejection using the flow diverted from the recirculation loop in an amount of 10-20 % of the total weight flow with holding 12–20 s until the cooling of the powder is complete. 2. The method according to π. 1, characterized in that, in order to increase the specific moisture content during drying of tomato paste with a solution concentration of 30%, the feedstock is sprayed in the field of acoustic vibrations to obtain particles having an average volume-surface diameter of 1204 = 10 μm. camera ^ unloading finished. .product> To khoogoyinOi I _ =, 2 _and about _With I msgiyiye, ____ |