UA66427A1 - Method for production of food powders from apples - Google Patents

Abstract

The invention relates to the technology of apple processing and may be used in fruit processing industry. The aim of the invention consists in increasing the yield of food fraction by preventing the stickiness of the powder. A method for production of food powders from the apples involves drying andcooling of the raw material, its powdering, followed by cooling and sieving. The raw material is dried up to obtaining the moisture content of 2-3%. Cooling is carried out with the air with relative humidity below 10% for 15-20 minutes. The raw material is cooled to 15-20 DEGREE c. The material is powdered and sieved at the temperature not exceeding 35 DEGREE c.

Description

Drying apples to a humidity of 2-395 allows you to transfer them from a plastic to a brittle state. When crushed, brittle apples easily turn into powder. When the moisture content of apples is higher than 390, the material acquires the ability to soften, as a result of which it clumps and sticks to the sieves during sieving.

The lower limit of the moisture content of the material is determined based on the economy of the grinding process, although when the moisture content of the material is reduced below 2.095, its strength increases by 3 - 4 times, but energy consumption increases by 3 - 4 times! for grinding

The use of air with a relative humidity of no more than 1095 for cooling the dried material makes it possible to maintain the humidity of the material in the range of 2-3956 and thereby reduce its compactness and stickiness, and increase heat resistance.

When the relative humidity of the air is more than 1095, the equilibrium humidity of the material exceeds 3905, which leads to a decrease in its heat resistance and an increase in adhesiveness.

The material's cooling time of 15-20 minutes is enough to give it heat resistance and fragility and reduce stickiness. Reducing the cooling time below 15 minutes leads to an increase in the temperature of the material by more than 20"C, and extending the cooling time by more than 20 minutes leads to a decrease in the productivity of the equipment or to an increase in its dimensions, which is irrational.

After drying, the material has a temperature of 60"C. At this temperature, it is plastic, does not possess heat resistance and fragility, and it is practically impossible to obtain a powder from it. Therefore, after drying, the apples are cooled to 15 - 207"C by pre-cooling and air drying.

A decrease in the temperature of the material below 157C is associated with an additional expenditure of energy costs for cooling, and an increase in temperature! of the material above 207"C leads to a decrease in its heat resistance and to an increase in adhesiveness.

The grinding process is accompanied by significant energy release. To divert excess energy and prevent temperature rise! the material above 35"C must be cooled, as an increase in the temperature of the material above 357"C leads to the sticking of particles of crushed apple powder and the formation of a crust on the crusher body and hammers, clogging of the crusher and its stoppage.

Sifting of apple powder is also carried out at a temperature of no more than 35"C, which ensures the normal operation of the sieve. When the temperature of the powder is higher than 35"C, it sticks to the M surface of the sieves, clogs their cells and prevents the powder from passing through the sieve.

An example of a specific implementation of the method is given in the table, which is included for comparison! also with the parameters obtained during experiments. "Mr

As can be seen from the tables, the parameters used in options 1, 6, 9 are the most optimal, providing the highest yield of powder of the food fraction. In addition, with such parameters, a small destructive load (3.8- 5nN/m 2), and the coefficient of adhesion does not exceed 3.596, which indicates a sufficiently complete sifting of the powder through the sieve. In item 5, the output of the food fraction is also quite high, but due to the low moisture content of the material (1.595), its destruction requires a load 4 times greater, which is irrational, as it leads to an increase in energy consumption for grinding also by 4 times. As follows from points 4, 7, 8, 12, the low output of the food fraction is a consequence of the use of cooling air with a significantly high relative humidity, which causes an increase in the final moisture content of the material after drying in the cooling process, which leads to a significant increase in the coefficient of adhesion of the powder . "» The use of the method ensures a significant increase in the yield of the food fraction of the powder with minimal energy costs for grinding and normal functioning of the sifter due to the minimization of clumping and stickiness of the powder. (22)

Opt | Ultimate Destructive | Coefficient | Input

Ge) moisture load, food stickiness

Ek nen s» posle humidity of cooling, material, grinding) scattered drying, 96 air. 95 min What; with -4 PE ET HIM NOT BUT BUT I PO YA HE NOT WITH NK SN 10190115 31ю1 в 34093 » - with 1в6010ю103ю1ю1ю1 2101401 vm

GO TO HIM NO NNYA NO NNYA OLENYA PO NK

27 8017ю015001351460104501001201003001 in" remains on the sieve completely) -D-

- « - see

IN

Gee)

Ge) « 2 s with

F

F g» o) what

R" shk

Claims (1)

The formula of the invention is a method of obtaining food powders from apples, including drying, cooling, grinding to a powdery state with subsequent cooling and sieving, characterized by the fact that, in order to increase the output of the food fraction by preventing the powder from sticking together, the drying is carried out to a humidity of 2-395, cooling after drying is carried out with air with a relative humidity of no more than 1090 °C within 15 - 20 minutes to temperatures! vegetable soot is 15 - 20"C, and grinding and sieving is carried out at a temperature of vegetable soot no higher than 3570. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integrated microcircuits", 2004, M 5, 15.05.2004. State Department of Intellectual Property of the Ministry of Education and/5 Science of Ukraine. with . and? (o) (o) sh» ime) that - 60 b5