SU99131A1 - Method of drying pressed sugar refined sugar - Google Patents

Method of drying pressed sugar refined sugar

Info

Publication number
SU99131A1
SU99131A1 SU443518A SU443518A SU99131A1 SU 99131 A1 SU99131 A1 SU 99131A1 SU 443518 A SU443518 A SU 443518A SU 443518 A SU443518 A SU 443518A SU 99131 A1 SU99131 A1 SU 99131A1
Authority
SU
USSR - Soviet Union
Prior art keywords
sugar
drying
refined
high frequency
drying pressed
Prior art date
Application number
SU443518A
Other languages
Russian (ru)
Inventor
И.Ф. Зеликман
Original Assignee
И.Ф. Зеликман
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 И.Ф. Зеликман filed Critical И.Ф. Зеликман
Priority to SU443518A priority Critical patent/SU99131A1/en
Application granted granted Critical
Publication of SU99131A1 publication Critical patent/SU99131A1/en

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  • Confectionery (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Beans For Foods Or Fodder (AREA)

Description

1 звест1пл способы суити сахарарафинада в сушилках при помощи iiarrieToro воздуха, паровым и тому подобныл обсгревсм, или с иримеиеиием токов высокой частоты. В иер1ЮМ случае процесс сушки требует значительиого времени (8-20 час.), а при пысу1.ипваии1 только токами высо1 О | часто1ы толучаетс  сахаррафипад педостаточнсй креиости.1 zvest1pl ways of sugarite supply in dryers using iiarrieToro of air, steam, and the like, either with obsgrevsm, or with high frequency currents irimeeeem. In the case of drying, the drying process requires considerable time (8–20 hours), and in case of dusting 1. ipwi1 with only high currents O1 | Often the sugar refined amount is eaten.

Пре.члагаемый . способ позвол ет сократить ,:1.лптелы1ость процесса сушки прессовашюго сахара-рафинад ,а п одиовремеппо дает возможность получать куски сахара иовьииепной крепости.Preferred. The method makes it possible to reduce,:

Особепиость способа заключаетс  к том, что отпрессоваииый сахар в.лаж11остыо около 3,25;о довод т до состо ни  критической влажности путе .м его сушки в токе нагретого воздуха , паровым п то.му подобным обогревом , а затем токами высокой частоты высупивают до в.чажности около 0,2 „. The particularity of the method lies in the fact that the pressing sugar at about 3.25 lm is about 3.25; it is brought to the state of critical humidity by drying it in a current of heated air, steam heating with this high frequency and then with high-frequency currents. V.chazhnosti about 0,2 ".

Дл  осун.1еств.пени  предлагаемого способа прессованпьи1 сахар-рафинад с начальной предельной влажностью :,2о,, подвергаетс  высуп1ИР аннк) гFor the base of the proposed method of pressing a refined sugar with an initial maximum humidity:, 2 °, is subjected to the following level)

тоииельиых или других сушилках. Здесь в токе нагретого воздуха, паровым и тому подобиым обогревом сахар-раф1П1ад подсушиваетс  до содержани  влаги 1,5%. После достижени  критической влажности сахаррафииад подвергаетс  воздействию токов высокой частоты и высушиваетс  до содержани  0,2% влаги п готовом рафииаде.or dryers or other dryers. Here, in a current of heated air, steam, and the like heating, the sugar-reflux is dried to a moisture content of 1.5%. After reaching the critical humidity, the sugar is exposed to high frequency currents and dried to a moisture content of 0.2% in the finished rafiade.

Обгца  продолжите,пьность составл ет 1-1,5 часа.Continue to proceed, the amount being 1-1.5 hours.

Предмет и з о б э е т е и и  Subject and s about e ete and and

Claims (2)

1.Способ сушки прессоваи 1ого сахара-рафинада , от л и ч а ю щи и с   тем, что, с целью сокращеии  продолжительиости сушки и получени  кусков повышениой креиости, отпрессованный сахар влажностью око.ю 3,25% довод т до состо нн  критической влажности путем его сушки в токе нагретого воздуха, паровым и тому подобны:, обогрево.м, а по.двергают действию токов высокоГг частоты.1. The method of drying the pressing of the 1st refined sugar, from l and h and with the fact that, in order to shorten the duration of drying and to obtain pieces with an increase in creosity, the pressed sugar is brought to a critical state with a moisture content of about 3.25% moisture by drying it in a current of heated air, steam and the like:, heating m, and according to the action of high frequency frequencies. 2.Прпем осуп1ествле1П)  способа по п. 1,0 т л и ч а ю т п и с   тем, что токами высокой частоты сахар высу ;;гиваетс  .то влажности около 0..2. The method according to p. 1.0 tl and h and t p and with the fact that the high frequency of the sugar is high ;; humidity is about 0.
SU443518A 1954-03-22 1954-03-22 Method of drying pressed sugar refined sugar SU99131A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SU443518A SU99131A1 (en) 1954-03-22 1954-03-22 Method of drying pressed sugar refined sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU443518A SU99131A1 (en) 1954-03-22 1954-03-22 Method of drying pressed sugar refined sugar

Publications (1)

Publication Number Publication Date
SU99131A1 true SU99131A1 (en) 1954-11-30

Family

ID=48373443

Family Applications (1)

Application Number Title Priority Date Filing Date
SU443518A SU99131A1 (en) 1954-03-22 1954-03-22 Method of drying pressed sugar refined sugar

Country Status (1)

Country Link
SU (1) SU99131A1 (en)

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