RU2820344C1 - Installation with sources of electrophysical factors in truncated conical resonator for heat treatment of secondary fat-containing meat raw material - Google Patents

Abstract

FIELD: meat industry.

SUBSTANCE: apparatus with sources of electrophysical factors in a truncated conical resonator for thermal treatment of secondary fat-containing meat raw material comprises an inverted truncated conical resonator, inside of which there is a perforated pipe coaxially located with a diameter less than the depth of penetration of the centimetre range wave into the fat-containing raw material, wherein above the perforated pipe there is a loading container with a gate valve and an electrically driven shredder, and inside the pipe there is an electrically driven spiral auger, so that a receiving container is located above its last turn, at that, above the truncated part of the conical resonator, a perforated concave annular mirror is installed, and to the truncated part of the conical resonator, a branch pipe with an out-of-limit waveguide containing a ball valve is attached, wherein on the base of the truncated conical resonator, magnetrons with waveguides and fans are uniformly located around the perimeter, and under the base there is an annular surface with corona needles, under which electric gas-discharge lamps of bactericidal flow of UV rays are installed radially, which power supplies are located on the outer side of the side surface of the truncated conical resonator.

EFFECT: invention makes it possible to heat treatment, disinfect and neutralize the smell of fat-containing meat wastes with extraction of fat and preservation of consumer properties of fat and greaves.

1 cl, 9 dwg

Description

The proposed invention relates to technological equipment of meat industry enterprises and can be used on farms for heat treatment, disinfection and neutralization of odors of fat-containing meat waste while preserving the consumer properties of fat and greaves.

At agricultural enterprises, animals are slaughtered, but this raises the problem of processing secondary meat raw materials into feed products, including mucous by-products, which include the stomach chambers of ruminants (rumen, mesh, book, abomasum). This raw material contains fat, therefore, during its heat treatment, the melted fat should be separated from the greaves and used as technical fat and feed meat meal.

At meat industry enterprises, heat treatment of such raw materials is carried out in boilers of various designs using convective heating with direct contact of the raw materials with live steam. The equipment is periodic, and the duration of the process is quite long (4...4.5 hours), due to which the quality of fat and greaves deteriorates. In this case, the steam consumption for cooking is 125...300 kg/h, hot water up to 0.7 m ³ / h [1, p. 328].

In farm conditions, it is more expedient to process secondary pulpy, fat-containing raw materials using a dry method, namely microwave technology. Quite a lot of microwave installations have been developed with different designs of non-standard resonators for heat treatment of raw materials of animal origin in a continuous mode [2, 3]. But they do not provide for the possibility of neutralizing unpleasant odors during heat treatment of secondary meat waste.

The problem arises of neutralizing unpleasant odor during heat treatment of secondary fat-containing meat raw materials in order to preserve the consumer properties of protein feed at low operating costs.

Therefore, in farm conditions, odor neutralization during heat treatment of secondary fat-containing meat raw materials is an urgent task.

An analogue is a microwave installation for heat treatment of fat-containing raw materials [4]. It contains a horizontally located resonator in the form of a truncated cone with an exponential generatrix. At the same time, a concave ceramic mirror is installed coaxially on its large base. A dielectric screw screw is placed along the resonator. On the side surface of the resonator there is a loading tank with a sluice gate. Magnetrons are installed along the perimeter of the side surface of the resonator. The installation allows you to improve the quality of fat due to the high electric field intensity. This installation also does not allow neutralizing unpleasant odors during the heat treatment of slimy offal.

The technological objective of the invention is heat treatment, disinfection and odor neutralization of fat-containing meat waste, extracting fat and preserving the consumer properties of fat and greaves.

The problem is solved by the development of a microwave installation with a truncated conical resonator containing magnetrons with waveguides and fans, an electrically driven spiral screw and lamps for a bactericidal flux of UV rays, powered by kilohertz frequency generators, providing a corona discharge.

To achieve the stated technical result, an installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials (Fig. 1−8) contains

an inverted truncated conical resonator, inside of which a perforated pipe is located coaxially, with a diameter less than the depth of penetration of a centimeter wave into fat-containing raw materials,

Moreover, a loading container with a valve is placed above the perforated pipe, and an electrically driven spiral screw is installed inside the pipe, so that a receiving container is located above its last turn,

in this case, a perforated concave ring mirror is installed above the truncated part of the conical resonator, and a branch pipe with a transient waveguide containing a ball valve is attached to the truncated part of the conical resonator,

Moreover, on the base of a truncated conical resonator, magnetrons with waveguides and fans are evenly located along the perimeter, and under the base there is an annular surface with corona needles, under which electric gas-discharge lamps for a bactericidal flow of UV rays are radially installed, the power sources of which are located on the outside of the side surface of the truncated conical resonator.

The essence of the invention is illustrated by drawings, which show:

- schematic illustration installations with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials (Fig. 1);

- spatial image of the installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials, general view (Fig. 2);

- spatial image of the installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials, general view, in section (Fig. 3);

- spatial image of the installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials, general view, in section, with positions (Fig. 4);

- truncated conical resonator (Fig. 5);

- perforated pipe (Fig. 6);

- corona needles (Fig. 7)

- electrically driven spiral screw (Fig. 8);

- perforated concave annular mirror (Fig. 9).

Installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary meat raw materials (Fig. 1-9) contains:

- loading container 1 with a valve;

- electric shredder 2;

- truncated conical resonator 3;

- magnetrons 4 with waveguides and fans;

- corona needles 5;

- electric gas discharge lamps 6 bactericidal flow of UV rays;

- perforated pipe 7;

- electric driven spiral screw 8;

- perforated concave ring mirror 9;

- pipe 10;

- receiving capacity 11;

- transcendental waveguide 12.

Moreover, the loading container 1 with a valve, the truncated conical resonator 3, the corona needles 5 on the annular surface, the pipe 10, and the receiving container 11 are made of non-ferromagnetic material (aluminum). Electrically driven spiral screw 8 and perforated pipe 7 are made of fluoroplastic. The annular concave mirror 9 is made of ceramic.

Installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary meat raw materials (Fig. 1−9) contains an inverted truncated conical resonator 3. Inside the truncated conical resonator 3, a perforated pipe 7 with a diameter less than the depth of penetration of a centimeter wave into the fat-containing raw material is coaxially located.

Above the perforated pipe 7 there is a loading container 1 with a valve and an electrically driven shredder 2, and an electrically driven spiral screw 8 is installed inside the pipe 7, so that a receiving container 11 is located above its last turn.

A perforated concave ring mirror 9 is installed above the truncated part of the conical resonator 3, and a branch pipe 10 with a transient waveguide 12 containing a ball valve is attached to the truncated part of the conical resonator.

On the basis of a truncated conical resonator 3, magnetrons 4 with waveguides and fans are evenly located along the perimeter, and under the base there is an annular surface with corona needles 5, under which electric gas-discharge lamps 6 for a bactericidal flow of UV rays are radially installed, the power sources of which are located on the outside of the side surface of a truncated conical resonator 3.

Technological process of heat treatment of secondary fat-containing meat raw materials in an installation With sources of electrophysical factors in a truncated conical resonator occurs as follows.Load secondary fat-containing meat raw materials into loading container 1 with the valve closed. Turn on the electric drive of the spiral auger 8 and the power sources (kilohertz frequency generators, 110 kHz), from which the electric gas discharge lamps 6 are powered. After this, the electric gas discharge lamps 6 of the bactericidal flow of UV rays light up and begin to corona the corona needles 5. Due to the corona discharge, ozonation of the air occurs volume of the truncated conical resonator 3. After this, open the valve in the loading container 1 and turn on the electric shredder 2. The crushed secondary fat-containing meat raw materials after the electric shredder 2 enters the perforated pipe 7, where, using the turns of the electric spiral screw 8, it slowly moves down.

Next, turn on magnetrons 4 with waveguides and fans. Since the emitters from the magnetrons 4 are directed through the waveguides into the truncated conical resonator 3, a microwave electromagnetic field (EMF) is excited in it. EMF frequency 2450 MHz, wavelength 12.24 cm. Ground secondary fat-containing meat raw materials are exposed to an electromagnetic field of ultrahigh frequency, as well as ozonation. Due to polarization currents, each elementary particle of the raw material is heated evenly, since the diameter of the perforated pipe 7 is no more than the depth of penetration of the wave into the fat-containing raw material (the depth of penetration of a centimeter wave into the fat-containing raw material is 11.2 cm [5, p. 107]). The melted fat flows through the perforation of the pipe 7, is disinfected by ozone and a bactericidal stream of ultraviolet rays, the flow power of which is enhanced by a high-intensity electric field in the truncated conical resonator 3. The fat further flows through the perforation of the concave annular mirror 9 into the annular volume between the nozzle 10 and the perforated pipe 7, from there it can be drained into a special container by opening the ball valve in the beyond waveguide 12. The greak from the perforated pipe 7, using an electrically driven spiral screw 8, enters the receiving container 11. The concentration of the electromagnetic field energy in the volume of the truncated conical resonator and the reduction of radiation losses is achieved thanks to the use of a perforated concave ring mirror 9 made of ceramics with a high dielectric constant (more than 30) [6, p. 360] and low dielectric losses (less than 0.001). Therefore, in the conical part of the truncated conical resonator 3, where the perforated concave annular mirror 9 is located, the electric field strength of the standing wave is high, sufficient for the disinfection of secondary fat-containing raw materials under the complex influence of microwave emitters, a bactericidal flow of UV rays and ozone, which also makes it possible to neutralize the unpleasant odor.

The duration of heat treatment of crushed secondary fat-containing meat raw materials is regulated by the rotation frequency of the electric-driven spiral screw 8. The specific power of the microwave generator is regulated by the number and power of magnetrons 4 and the volume of loading of raw materials into the truncated conical resonator, changing the rotation frequency of the electric shredder 2. The power of the bactericidal flow of UV rays is regulated by changing the power of the sources power supplies (kilohertz frequency generators) from which they are powered. The ozone concentration is regulated by changing the gap between the electric-discharge lamps 6 of the bactericidal flow of UV rays and the corona needles 5. The dimensions of the truncated conical resonator 3 are consistent with the wavelength, and the conical resonator is truncated at the level of the critical section, from which the incident wave is reflected into the resonator. During the entire process, the power of the radiation flux near the installation should be controlled; it should not exceed 10 μW/cm ² [7, p. 65].

At the end of the technological process of heat treatment of secondary fat-containing raw materials, turn off the electric drive of shredder 2 and close the valve. When there is still a residual part of the product in the perforated pipe 7, turn off the magnetrons 4 and the fans. Next, turn off the electric drive of the spiral auger 8, drain the melted fat through the overflow waveguide 12 using a ball valve. The last step is to turn off the power sources (kilohertz frequency generators, 110 kHz) of the electric gas discharge lamps 6 of the bactericidal flow of UV rays in order to completely neutralize the odor. Remove the greaves from the receiving container 11. Next, carry out sanitary treatment.

Conclusions:

1. In this design of the installation, the following processes are performed:

- fine grinding of secondary fat-containing meat raw materials using an electric shredder 2;

- uniform movement of crushed raw materials, with a thickness not exceeding the depth of penetration of a wave in the centimeter range, and at a speed consistent with the heating duration, at which the fat will be rendered and the greaves will be cooked in a continuous mode;

- concentration of high-intensity electric field energy due to a perforated concave ring mirror;

- heat treatment, product disinfection and odor neutralization through the complex influence of an ultrahigh frequency electromagnetic field, a bactericidal flow of UV rays and ozone;

- separation of melted fat from greaves through a perforated pipe;

- unloading greaves from a perforated pipe;

- draining the melted fat through the transcendental waveguide;

- limitation of radiation without an additional shielding body from a truncated conical resonator, due to truncation of the cone at the level of the critical section and the use of a limit waveguide.

2. The complex effect of electrophysical factors on secondary fat-containing raw materials in a continuous mode intensifies the heat treatment process, ensures a reduction in bacterial contamination to the maximum permissible level and neutralizes the unpleasant odor while maintaining

consumer properties of fat and greaves.

Information sources

1. Ivashov V.I. Technological equipment of meat industry enterprises. Part 1. Equipment for slaughter and primary processing. − M.: Kolos, 2001. – 552 p. (p. 328).

2. Novikova G.V., Mikhailova O.V., Prosviryakova M.V., Tikhonov A.A., Fedorov M.E. Development and justification of the parameters of a melter of fatty raw materials with microwave energy supply // News of the Orenburg State Agrarian University. 2023. No. 2 (100). pp. 119-124. https://elibrary.ru/item.asp?id=50822467.

3. Novikova G.V., Mikhailova O.V., Prosviryakova M.V., Tikhonov A.A. and etc.

Development of an installation with microwave energy supply for grinding and melting fatty raw materials in a non-standard resonator // Bulletin of NGIEI. 2023. No. 1 (140). pp. 34-43. https://elibrary.ru/item.asp?id=50492432 .

4. Patent No. 2808076 RF. MPK S11V1/12. Microwave installation for heat treatment of fat-containing raw materials / Tikhonov A.A., Novikova G.V., Basonov O.A., Mezhenina E.N., Prosviryakova M.V., Mikhailova O.V.; applicant and patent holder NGSHA (RU). No. 2022118194; appl. 07/04/2022. Bull. No. 33 dated November 23, 2023.– 15 p.

5 Electrophysical, optical and acoustic characteristics of food products / Ed. I. A. Rogova - M.: Light and food industry, 1981. − 288 p. (p. 107).

6. Strekalov A.V., Strekalov Yu.A. Electromagnetic fields and waves. – M.: RIOR; INFRA-M, 2014. − 375 p. (p. 360).

7. Pchelnikov Yu. N., Sviridov V. T. Electronics of ultra-high frequencies. – M.: Radio and Communications, 1981. − 96 p. (page 65).

Claims (5)

An installation with sources of electrophysical factors in a truncated conical resonator for heat treatment of secondary fat-containing meat raw materials contains an inverted truncated conical resonator, inside of which there is a coaxially located perforated pipe with a diameter less than the depth of penetration of a centimeter wave into fat-containing raw materials, moreover, a loading container with a valve and an electric shredder is placed above the perforated pipe, and an electrically driven spiral auger is installed inside the pipe, so that a receiving container is located above its last turn, in this case, a perforated concave ring mirror is installed above the truncated part of the conical resonator, and a branch pipe with a transient waveguide containing a ball valve is attached to the truncated part of the conical resonator, Moreover, on the base of the truncated conical resonator, magnetrons with waveguides and fans are evenly located along the perimeter, and under the base there is an annular surface with corona needles, under which electric gas-discharge lamps for a bactericidal flow of UV rays are radially installed, the power sources of which are located on the outside of the side surface of the truncated conical resonator .