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 production

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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
Application number
SU1972146A
Other languages
Russian (ru)
Inventor
Гарий Львович Сироткин
Анатолий Сергеевич Зелепуга
Original Assignee
Институт Тепло- И Массообмена Ан Белорусской Сср
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Институт Тепло- И Массообмена Ан Белорусской Сср filed Critical Институт Тепло- И Массообмена Ан Белорусской Сср
Priority to SU1972146A priority Critical patent/SU487631A1/en
Application granted granted Critical
Publication of SU487631A1 publication Critical patent/SU487631A1/en

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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)

1.Способ тепловлажностной обработки круп ных и зернобобовых продуктов в пищеконцентратном производстве, включающий увлажнение, нагрев, варку и сушку в кип щем слое, отличающийс  тем, что, с целью ускорени  процесса, иагрев и варку осуществл ют путем чередовани  импульсной продувки сло  продукта вод ным паром сверху вниз со скоростью меньше скорости1. A method of heat-moisture treatment of large and leguminous products in food concentrating production, including moistening, heating, boiling and drying in a fluidized bed, characterized in that, in order to accelerate the process, heating and boiling is carried out by alternating pulsed blowing of a layer of product with water. top down steam псевдоожнжени  и нагретым воздухом снизу вверх со скоростью, равной скорости псевдоожижени  частиц продукта.fluidization and heated air from the bottom up with a speed equal to the rate of fluidization of the particles of the product. 2.Способ по п. 1, отличающийс  тем, что частота и скважность имнульсной продувки паром и воздухом соответственно составл ют 0,5-5 Гц и 20-40%, а температура нагретого воздуха выше температуры клейстеризацин крахмала данного продукта на 10 80°С .2. The method according to claim 1, characterized in that the frequency and duty cycle of the pulsed steam and air blowdown are 0.5-5 Hz and 20-40%, respectively, and the heated air temperature above the gelatisericin temperature of this product is 10 80 ° C .
SU1972146A 1973-11-20 1973-11-20 Method of heat and moisture treatment of large and leguminous products in food concentrate production SU487631A1 (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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