RU2513523C1 - Vegetable preserves production line - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to preservation industry, in particular, to lines for horticultural and fruit raw material processing and may be used during vegetable preserves production. The set technical task of the invention is solved as follows: the preserves production line contains production bins, a washing machine, a sorting and inspection transporter, a screw chopper, vessels for storage of food additives with volumetric dosers; the line novelty is as follows: sequentially installed downstream the screw chopper are a colloid mill for raw materials fine milling; freshly milled puree preheater with a stirrer; a high pressure pump; a cascade vacuum evaporator apparatus containing heat exchanger plates equipped with a drive for the plates tilt adjustment, a heat exchanger preheater and circulation pumps for thermostating of the vacuum evaporator apparatus tilted plates, a coil heat exchanger for condensation of vapours being removed and a vacuum pump; a combined mixer and a turntable automatic dosing-and-filling machine.

EFFECT: manufactured vegetable preserves quality enhancement due to production of the ready product with increased content of thermolabile food components (vitamins, proteins, monosaccharides and others) in the preserves composition, due to their improved preservation and decreased losses of valuable components due to usage of "soft" temperature modes during puree concentration as well as reduction of energy expenditures on manufacture of vegetable preserves of preset food value.

2 dwg

Description

The invention relates to the canning industry, in particular to processing lines for fruit and fruit raw materials, and can be used in the production of canned vegetables.

The closest in technical essence and the achieved effect is the production line of puree concentrates from fruits, berries and vegetables [Pat. No. 2372819, IPC ⁷ A23P 1/10, A23P 1/12, A23L 1/212, A23L 3/00. Line for the production of puree concentrates from fruits, berries and vegetables / A. N. Ostrikov, F.N. Vertyakov A.N. Veretennikov, D.A. Sinyukov; Voronezh. state technol. Acad. - No. 2008144054/13. Claim 11/05/2008. Publ. 11/20/2009; bull. No. 32], containing production bins, a washer, sorting and inspection conveyor. A distinctive feature of the line is that after the auger chopper, a colloid mill is installed sequentially for fine grinding of raw materials; freshly mash mashed potatoes with stirrer; High pressure pump; a vacuum evaporator for two-stage concentration, comprising a heat exchanger-heater and a pump for thermostating the inner wall of the vacuum evaporator, a coil heat exchanger for condensation of vaporized vapor and a vacuum pump; combination faucet; rotary dosing and filling machine and a vertical two-mesh autoclave for sterilizing jars of mashed potatoes.

A disadvantage of the known line is the low quality of the produced puree concentrates and the high energy consumption for the production of manufactured products.

An object of the invention is to improve the quality of produced canned vegetables by obtaining the finished product with a high content of thermolabile food components (vitamins, proteins, monosaccharides, etc.) in their composition, due to their better preservation and reduction of losses of valuable components due to the use of “mild” temperature conditions when concentrating mashed potatoes, as well as reducing energy costs for the production of canned vegetables of a given nutritional value.

The object of the invention is achieved by the fact that in the production line of canned vegetables containing production bins, a washer, sorting and inspection conveyor, a screw chopper, containers for storing food additives with volumetric dispensers, the new is that after the screw chopper a colloid mill is installed in series for fine grinding of raw materials; freshly mash mashed potatoes with stirrer; High pressure pump; a cascade vacuum evaporator containing heat exchanger plates equipped with a drive for regulating their inclination, a heat exchanger-heater and circulation pumps for thermostating of inclined plates of a vacuum evaporator, a coil heat exchanger for condensing the removed vapor and a vacuum pump; combined mixer and rotary dosing and filling machine.

In FIG. 1 is a perspective view of a canned vegetable production line; FIG. 2 is a three-dimensional view of a canned vegetable production line.

The line for the production of canned vegetables (Figs. 1 and 2) contains a sequentially installed sectioned production bin 1 for storing raw materials, in each section of which tomatoes, zucchini, eggplant, carrots, bell pepper, red capsicum, etc. are separately stored, with their lower part with rotary dispensers 2, a washer 3 with perforated pipes for air supply and a shower device 4, sorting and inspection conveyor 5, screw chopper 6, containers 18 for storing food additives ( mustache, vegetable oil, flavorings, structure-forming agents, etc.) with volumetric batchers 19 installed in their lower part, a colloidal mill 7 for fine grinding of raw materials, a heater puree 11 with a mixer, a high pressure pump 12, a vacuum evaporation apparatus 13, containing three heat exchanger-heaters 15 and three pumps 16 for thermostating of inclined plates of the vacuum evaporator 13, as well as a line for removal and condensation in the coil heat exchanger 9 of the vapors removed from the mash and sucked by the vacuum pump and a condensate collector 10, a combination mixer 17, a rotary dosing and filling machine 20. A vacuum lock gate 14 is installed in the lower part of the vacuum evaporator 13.

The washing machine 3 consists of a bath, a conveyor belt, a shower device 4 and a drive. All nodes of the washer are mounted on the bathtub frame. The washing machine 3 is equipped with perforated pipes for supplying air, which allows washing vegetables and fruits with both soft and hard shells.

The proposed line for the production of canned vegetables works as follows (Fig. 1 and 2).

The drive of the rotary dispensers 2, which is installed at the bottom of each section of the partitioned production hopper 1, is turned on. Raw materials, such as tomatoes, peppers, etc., are fed into the washer 3 in certain portions. At the same time, the drive of the conveyor belt located in it is turned on air is supplied to the pipes, and water is supplied to the shower unit 4.

During the operation of the machines, vegetables enter the washing space of the bath continuously. For more intensive washing of the contaminated product in the washing bath of machines, drilling is created by means of compressed air supplied to the perforated pipes. The washed product from the washing space is moved by an inclined conveyor, in the upper part of which (before unloading) the product is rinsed with water from the shower unit 4. Water entering the bath through the rinse shower is removed through the drain slot.

During the operation of the machines, the water in the bath can be periodically updated by draining dirty water through a drain cock. The bathtub is cleaned through a mud hatch and side windows. When processing heavily contaminated vegetables and fruits, you can increase the time they spend in the washing area by occasionally stopping the conveyor.

Then the washed fruits are fed to the sorting and inspection conveyor 5, which consists of a frame and a metal mesh tape 0.6 ... 0.8 m wide, stretched between two drums. On the sides of the conveyor there are slopes for waste disposal. Waste is collected in receivers and collectors for disposal and disposal outside the workshop. After sorting, the raw materials are washed with water.

Inspection and sorting is carried out manually on the web of belt or roller conveyors, along which the raw materials move in one layer, because with multi-layer loading, the upper fruits cover the lower ones and are difficult to inspect. Workers are located on each side of the conveyor every 0.8 ... 1.2 m. Simultaneously with sorting, an inspection of the raw material is carried out, in which defective specimens (decayed, damaged, broken, moldy, heavily contaminated) are removed, impurities and objects are cut out as well. damaged areas.

High-quality raw materials remain on the conveyor belt and transferred to the screw shredder 6, intended for preliminary (rough) grinding of vegetable raw materials. At the same time, the drive of the screw shredder 6 is turned on and the fruits are subjected to compaction, gradual compression and grinding. At the exit of the screw shredder 6, a fixed grid is installed. When the screw rotates, the fruits are crushed, and the resulting coarsely ground puree is pressed through the holes of the lattice, taking the form of granules, and sent to a colloidal mill 7 for fine grinding of raw materials.

The drive of the colloidal mill 7 is turned on and the raw materials are crushed in it to a size of 0.3 ... 0.5 mm. From the colloid mill 7, finely ground raw materials are sent to the heater 11. A hot heat carrier (for example, hot water or steam depending on the final temperature of heating the mash) is supplied to the two-body housing of the heater 11 and the drive of the mixer is turned on, which ensures uniform heating of the entire volume of the mash.

From the heater 10, the mash heated to a predetermined temperature by the high pressure pump 12 is pumped into a vacuum evaporator 13, in the upper part of which there is a device for distributing and feeding the original mash to the heat transfer plate through a slotted nozzle. Thus, in the vacuum evaporator 13, the puree flows down the inclined heat exchanger plates. At the same time, the drive of the vacuum pump 8 is turned on, which maintains a vacuum of 4 ... 7 kPa in the vacuum evaporator 13, and hot water is supplied to the hollow heat exchanger plates by means of circulation pumps 16, which is heated in the heat exchanger-heater 15.

Moreover, in the vacuum evaporator 13 as a result of low pressure (vacuum 4 ... 7 kPa), intensive evaporation of part of the moisture from the surface of the product film contained in it in an overheated state occurred.

The choice of the number of inclined heat exchanger plates of the vacuum evaporator 13 through which the product film flowed was significantly affected by various values of the dynamic viscosity of mashed potatoes prepared from various types of raw materials and in different proportions. At the same time, it was very important to choose such a number of plates and the number of variations in their arrangement in space, in which the puree had the specified final viscosity when it drained from the last plate into the discharge hopper.

The water vapor removed from the puree was discharged into the coil heat exchanger 9, where they condensed by cooling the coil walls with cooling water supplied to the coil heat exchanger body 9. Non-condensable vapors and air were sucked off by the vacuum pump 8 and released into the atmosphere.

The concentrated puree mass moves into the lower part of the vacuum evaporator 13 and is discharged from the vacuum evaporator 13 into the combined mixer 17 through the installed vacuum lock gate 14.

In the loading hopper of the combination mixer 17, nozzles are mounted that are connected to containers 18 for storing food additives, such as vinegar, vegetable oil, flavors, flavoring agents, etc. Of the containers 18, food additives, using the volumetric dispensers 19 installed in their lower part, are pumped into the nozzles and fed in strictly defined proportions into the combined mixer 17. This helps to increase the nutritional value and balance of the finished product. The drive of the combined mixer 17 is turned on and as the mashed potatoes and food additives move, they are mixed until a homogeneous consistency is obtained. Thus, at the exit from the combination mixer 17, vegetable puree of a given composition is obtained, which is then sent to a carousel dosing and filling machine 20, where it is packed in glass jars. Then banks with puree concentrate of a given composition are formed in rows in several layers on pallets and sent for storage. Pumping puree through the pipelines of the line is carried out using pumps 21.

Thus, the proposed line of production of canned vegetables allows you to:

- to improve the quality of canned vegetables due to the increased content of thermolabile food components (vitamins, proteins, etc.) due to their better preservation and lower losses of valuable components due to the use of “mild” temperature conditions;

- reduce energy costs for the production of canned vegetables;

- to increase the nutritional value of canned vegetables by directionally regulating the composition of the finished product through the use of various food additives.

Claims (1)

A canned vegetable production line containing production bins, a washer, a sorting and inspection conveyor, a screw chopper, containers for storing food additives with volumetric dispensers, characterized in that a colloid mill for fine grinding of raw materials is sequentially installed after the screw chopper; freshly mash mashed potatoes with stirrer; High pressure pump; a cascade vacuum evaporator containing heat exchanger plates equipped with a drive for regulating their inclination, a heat exchanger-heater and circulation pumps for thermostating of inclined plates of a vacuum evaporator, a coil heat exchanger for condensing the removed vapor and a vacuum pump; combined mixer and rotary dosing and filling machine.

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