SU487631A1 - Method of heat and moisture treatment of large and leguminous products in food concentrate production - Google Patents
Method of heat and moisture treatment of large and leguminous products in food concentrate productionInfo
- Publication number
- SU487631A1 SU487631A1 SU1972146A SU1972146A SU487631A1 SU 487631 A1 SU487631 A1 SU 487631A1 SU 1972146 A SU1972146 A SU 1972146A SU 1972146 A SU1972146 A SU 1972146A SU 487631 A1 SU487631 A1 SU 487631A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- heat
- product
- moisture treatment
- food concentrate
- concentrate production
- Prior art date
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- Grain Derivatives (AREA)
Description
сти частиц продукта, а также образованию микротрещин в этих частицах, что облегчает проникновение в них влаги при носледующей продувке паром. При этом поток пара и воздуха пропускают импульсно с частотой и скважностью, равными соответственно 0,5- 5 Гц и 20-407о.particles, as well as the formation of microcracks in these particles, which facilitates the penetration of moisture into them during the next steam purge. At the same time, the flow of steam and air is pulsed with a frequency and a duty cycle of 0.5–5 Hz and 20–407 °, respectively.
Затем чередование продувки паром и воздухом повтор ют в течение 10-15 мин до степени готовности продукта, равной 70- 90%, а дальнейшую обработку, при которой продукт получает полную готовность, ведут нагретым воздухом с температурой 100- 120°С без подачи пара в течение 5-15 мин. Так как температура продукта по достижении им степени готовности 70-90% выше температуры к.пейстеризации крахмала и влажность частиц достаточно высока, то на окончательной сгадии сушки тепло одновременно использусгс и дл варки, что повышает термический к. п. д. процесса.Then the alternation of purging with steam and air is repeated for 10-15 minutes to the degree of product availability equal to 70- 90%, and further processing, at which the product becomes fully ready, is heated with air at a temperature of 100-120 ° C without steam supply. for 5-15 minutes Since the temperature of the product, when it reaches the degree of readiness, is 70-90% higher than the temperature of the pasteurization of starch and the moisture content of the particles is rather high, in the final drying stage the heat is simultaneously used for cooking, which increases the thermal efficiency of the process.
Нар ду с этим способ позвол ет упростить конструкцию аппарата, механизировать и автоматизировать технологический процесс, ni)oводить варку и сушку материала в одном аппарате .Along with this, the method allows to simplify the design of the apparatus, to mechanize and automate the technological process, ni) to cook and dry the material in a single apparatus.
Предмет изобретени Subject invention
Claims (2)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1972146A SU487631A1 (en) | 1973-11-20 | 1973-11-20 | Method of heat and moisture treatment of large and leguminous products in food concentrate production |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SU1972146A SU487631A1 (en) | 1973-11-20 | 1973-11-20 | Method of heat and moisture treatment of large and leguminous products in food concentrate production |
Publications (1)
Publication Number | Publication Date |
---|---|
SU487631A1 true SU487631A1 (en) | 1975-10-15 |
Family
ID=20568203
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
SU1972146A SU487631A1 (en) | 1973-11-20 | 1973-11-20 | Method of heat and moisture treatment of large and leguminous products in food concentrate production |
Country Status (1)
Country | Link |
---|---|
SU (1) | SU487631A1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4473593A (en) * | 1982-03-15 | 1984-09-25 | Proctor & Schwartz | Process for preparing quick-cooking food products |
-
1973
- 1973-11-20 SU SU1972146A patent/SU487631A1/en active
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4473593A (en) * | 1982-03-15 | 1984-09-25 | Proctor & Schwartz | Process for preparing quick-cooking food products |
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