SU1527456A1 - Method of producing food ice - Google Patents

Abstract

The invention relates to commercial refrigeration equipment and can be used in the production of cubic ice for food purposes, mainly in trade, catering, and also in everyday life. The purpose of the invention is to improve the quality of ice and reduce energy consumption for ice formation. The method involves placing fruit production, pricked on the needle 5, in the center of each cell 2 of ice form 1 and obtaining colored ice from solutions of syrups or clarified juices frozen in a cube year, and the cooling mode is stopped before the freezing of the years. 1 il.

Description

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The invention relates to commercial refrigeration equipment and can be used in the production of cubic ice for the food industry, mainly in catering, in bars and in everyday life.

The purpose of the invention is to improve the quality of ice and reduce energy consumption.

The drawing shows a diagram of the elementary cell ice forms.

The diagram shows: 1 - an ice mold body, 2 - a cell, 3 - a cold source, - a lid with a heat-conducting rod - a needle 5 and a year 6.

In the case of ice preparation in the evaporator of a domestic refrigerator, the ice form is made of plastic, otherwise the ice form can be made of duralumin alloy or copper and installed on a flat surface of a thermoelectric cold source or a special design evaporator. The ice-form cells are axisymmetric, narrowed downwards.

Lid A may be a wire frame that fits with the ice form, where the needle 5 may be the pointed end of the wire, or the lid may be made in the form of a plate and provided with thermal insulation from above

The needle 5 is made so that the length h of its submerged part is 0,, 8 depths of the cell 2.

The method is carried out as follows.

The prepared liquid is poured into the ice mold 2 cell. The liquid is a homogeneous mixture of water and syrup or clarified fruit juice, the main criteria for choosing the liquid composition and concentration are the requirement to maintain the transparency of the ice cube and a certain freezing point. Ll of the syrup the optimal limit to ensure transparency and high consumer qualities of ice is a concentration of 5-10%. Fresh fruit products are prepared, selecting for years in an amount corresponding to the number of ice mold cells, the volume of years 6 should be 0.2-0.3 the volume of the cell. Suitable for use- / Julia: cherry, sweet cherry, raspberry, grapes, strawberries, blackberries.

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When pouring into the ice-form, if the design of the ice-generator provides for the dosage of the volume of liquid, then the cell 2 is not completely filled, but with a sub-crop equal to the volume of the submerged year 6.

Depending on the organization of the heat removal process, the height of the years varies. In the case of heat removal, all over the sides of the cube or preferably fresh from above, year 6 is placed on the tip of the needle 5 in the cover C so that the tip of the needle does not go outside, thus freezing the ice at its base.

In the case of using a metal ice-form cooled from below, the center of the years is placed on the needle at a height (0,, 5} of the height of the cell, which ensures the freezing of ice to the needle in its lower part.

The placement of the years on the heat-conducting rod — the needle 5 is made before freezing. The ice-form 1 is then covered with lid C, at the same time year 6 is immersed in liquid and is approximately in the center of the cell volume. The cooling system 3 is put into cooling mode immediately after the previous ice is removed. As the liquid cools to O - (- 2) C, it begins to crystallize.

The moment when the die is ready is determined visually or by pre-calculating the freezing time. The cube is ready if at least 95 volumes of liquid have crystallized, and the year should remain unfrozen. The technical realization of this condition is based on the fact that the freezing temperature of the year lies within (-1.1) - (- 3.0) ° C, and the freezing temperature of aqueous solutions of syrups and juices is 0 - (- 2) ° C. With proper selection of the combination of liquid and years, the difference of their freezing temperatures should be 1-2K. Possessing years at the warmest point of the ice form, they provide an approximately uniform crystallization front approach in time and space with a temperature of 0 ° C to the surface for years. Taking into account the temperature difference of freezing, the crystallization front for some time (30 200 s) lingers on this surface. During this period of time

extracting the ice cube from the cell. In the case of heat defrosting, the ice form is heated to positive temperatures, the ice is thawed from the walls, the lid 4 is lifted, while the ice cube remains on the needle 5. Next, place a glass of drink under the needle and after 0.5-1.5 minutes the ice falls into the glass under own t tinsel. The short time of thawing of ice from the needle is explained by the small surface of their adhesion and the rapid heating of the needle by the surrounding air. This time can be further reduced by using anti-adhesive coatings on the needle. After the ice has been dropped from the needle, the ice production cycle is repeated.

The mode parameters of the method are justified as follows. The ratio of the volumes of years and cells V and V. When, 3, the strength properties of ice deteriorate, as the thickness of the ice shell does not ensure the integrity of the cube when it falls into an empty glass, the ice-making capacity on the ice unnecessarily decreases.

At 0.2, the process of puncturing the needle on the needle is technologically difficult at the condition of preserving its shape, and the aesthetic parameters of the finished cube deteriorate.

The condition of non-freezing is necessary for the most complete preservation of its taste properties.

The condition of the difference in the freezing temperatures of the years and the fluids in the 1-2K is necessary to fulfill the previous condition. Temporarily stopping the ice-liquid interface on the surface for years allows using both fast (mechanical) and relatively slow (thermal) processes and operations of defrosting and extracting a cube and not resorting to complex devices for controlling the position of the crystallization front.

The method has the following advantages. Consumer properties of ice, in particular, and of the cooled beverage, generally improve, firstly, by improving the taste of the beverage (when ice melts, the drink

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bavles are not water, but a close drink, and the presence of years or several years expands the flavor range and gives the drink an additional flavor) and, secondly, due to the improved aesthetic appearance of the drink, especially when there is color contrast between the drink, ice and year.

At the same time, there are also technical advantages related to energy savings compared to

with getting clear ice.

From the practice of trade and public catering in 60-80 cases, the cold, materialized in the form of ice, is not completely trasitated, since during the consumption of a drink in an ice cream parlor or a high category bar, averaging 10-12 minutes, a cube ice has time to thaw only 80-90%. Therefore, replacing the very unused part of the ice volume in a year is equivalent to the energy savings on its formation while maintaining the same cooling effect of the beverage.

Claims (1)

The method is applicable when ice is obtained in ice forms of ice generators with a cell volume of 12-30 cm, and when ice is obtained in plastic forms in the evaporators of domestic refrigerators. Invention Formula A process for the production of edible ice, primarily for beverages, including pouring liquid into a cellular ice mold with a lid having a heat-conducting rod, freezing and dredging the ice with a heat-conducting rod, characterized in that, in order to improve the quality of ice and reduce energy costs, before freezing in the center of each The ice molds on the heat-conducting rod are placed in a fresh year, and the ice molds are filled with clarified fruit juice or an aqueous solution of syrup, the freezing point of which is 1 -2 ° above the freezing temperature for years, and the ice is being excavated before the latter freezes, using the year, the volume of which is 0.2-0.3 cell volume.