SU1458285A1 - Method of unloading viscoplastic food products from container - Google Patents

Abstract

The invention relates to the food industry, in particular to methods for unloading cottage cheese from the float. The purpose of the invention is to increase the efficiency of unloading. Compressed air is supplied to the tank turned upside down by the discharge opening, which is previously sanitized. The air supply is carried out by pulses under the bottom of the tank.

Description

one

The invention relates to the food industry, in particular to methods for unloading cottage cheese from the fl.

The aim of the invention is to increase the efficiency of discharge.

The supply of compressed air pulses under the bottom of an inverted container leads to a sharp release of food from the latter without loss of product.

The method of unloading into the container of food products from the container, in particular the method of unloading cottage cheese from the float, is carried out as follows.

The container having the loading opening is turned upside down and the loading opening down. Then, a pipe connected to a source of compressed air is introduced into the container through the loading opening and passed through the entire thickness into the plastic plastic product so that its end passes to the bottom

capacity. The compressed air is supplied by pulses under the bottom of the tank, and the air is preliminarily sanitized. Under the action of the incoming compressed air there is a sharp release of food from the container.

The proposed method was implemented when unloading cottage cheese from a floppy. The condition for the beginning of the movement of cottage cheese in a flo is the following:

Side 0 SftHa- Pnp

(one)

where T is the ultimate shear stress for curd, N / m j

The QBOK is the lateral surface of a fl u filled with a creative (without taking into account the bottom surface and the surface),

SftHQ- is the area of the bottom of the flu, m j D - the diameter of the bottom of the flu, m;

RPR - limiting pressure

Ra - atmospheric pressure.

(L

ate

The condition (1) means that the pushing force from the bottom side should have more resistance forces across the entire side surface of the chip: keni of the curd in the mold. The working pressure is. Air flow P,, based on (1) is chosen according to the rule

R. k. RPR 2) where k is the safety factor depending on the method of supplying air. ha and cottage cheese (k 1). Air is blown into the bottom of the fl oe under the bottom in a pulsed manner. The air is preliminarily cleaned up to the level corresponding to the necessary sanitary standards, I P. Sample 1. The curd was unloaded from the fl with the proposed Method - the fl was turned over in one direction. The air purified to the required sanitary norms, under pressure - 1 time PI 6 at. (0.6 MPa) impulse | but fed in the inside of the pile under the bottom. The curd was unloaded from 1.0. The discharge quality was good, there were practically no losses; I Example 2. Cottage cheese, similar to Example 1, was discharged at P ;, - At i (0.2 MPa). The quality of the discharge is poor - there is a lot of curd in the flo ... Because of the slow growth of pressure

local lateral air breakthroughs are observed and, as a result, poor discharge of cottage cheese from the float.

Example 3. Cottage cheese was discharged at, (10 at. (1.0 MPa). The discharge time t is 0.5 s. The discharge quality is good - there are practically no losses.) g. pr. and hitting him on the worker, the table observed a spread of cottage cheese beyond the table and its loss.

Claims (1)

Invention Formula The method of unloading into the flexible food products from the container with the loading opening by feeding a different tag inside the container of compressed air; So, in order to increase the efficiency of unloading from the tank, the cal1; it only has a loading opening; air is pre-sanitized.