SU1421292A1 - Apparatus for boiling and drying - Google Patents

Abstract

The invention relates to food concentrates, namely, devices for the production of cooked and dried cereals. The purpose of the invention is to improve the quality of the finished product and reduce energy consumption - is achieved by the fact that the cooking chambers 3 drying 4 are equipped with grain holders that are made in the form of sections 20 arranged with ledges. With a sieve bottom 22 provided with a shaft 23, sections 20 are provided with a plate with roller and spring fixed on the wall of the chamber. A heat exchanger 11 is installed in the Yamara 2 soaking, communicating with the humidifiers 6 of the cooking chamber. The heat carrier is supplied to the drying chamber 4, which is preheated in the heaters 31. 1 C, ff, 3 sludge.

Description

12 I 2 0 S

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The invention relates to food concentrates industry, namely to devices for the production of cooked and dried cereals.

The aim of the invention is to improve the quality of the finished product and reduce energy consumption,

In the proposed device, containing soaking chambers, boiling chambers and. drying, e-loading and unloading mechanisms and humidifiers, located in the soaking and cooking chambers, chambers

Cooking dryers are supplied with mirrors on sections made in the form of spaced sections with perforated bottoms arranged to perform rotational-oscillatory movements in a vertical plane, while a heat exchanger is installed in the soaking chamber connected to the cooking chamber humidifiers by means of a steam line , under each section of the drying chamber, the heaters are located, and the cooking and drying chambers are connected by a fan connected to a circulating tube, and each section of the cooking and drying chambers is supplied with A plate with a roller and a spring fixed on the wall of the chamber, and the perforated plates are provided with shafts fixed to the station; cameras and rigidly connected with the plates about

Fig. 3 shows the proposed apparatus, axonometrics; figure 2 - diagram

attached device; on fig.Z - structural element,

The cooking and drying apparatus includes a housing 1 with a soaking chamber 2, a cooking chamber 3 and drying 4 inside it, a camera 5 unloading the finished product, humidifiers 6 for supplying water to the cooking chamber. The cooking and cooling apparatus also includes recirculating pipe 8, chamber 2 of the BaiHHH reamer consists of a hopper 9, a feed screw 10, a heat exchanger 11, a hopper 12 with a gate 13. Supply of waste steam from. The cooking chambers 3 are transferred to the heat exchanger 11 through the pipe 14 with the help of a fan 15. Formed — in a breech: co-dishwasher 11, the condensate is discharged partially through the pipe 16 from the appliance, and partially fed to the humidifiers 6 through pipe 17 and pipe 18 Water is supplied to the soaking chamber 2 by the pipe 19. The soaking chamber 2 is insulated for the purpose of preventing condensation on the bottom of the soaking chamber of the heat-transfer fluid after cooking. Cooking chambers 3 and drying 4 are equipped with grain holders which are, respectively, 8- and 4-stage sections 20, arranged with ledges, with sections of the drying chamber located below the cooking chamber sections. The sections are similar in construction and consist of a frame 21 with a sieve bottom 22 equipped with a shaft 23, with a partition 24 vertically positioned above each frame that can be moved in a vertical plane to provide a predetermined height of the product layer.

From the bottom, the partition 24 has a seal for better sealing of the sections. A plate 25 is rigidly attached to the shaft 23 of the frame 21 of the section, and an axis 26 on which the roller 27 is mounted is fixed to the lower end of the plate, and a spring 28 connected to the wall of the housing 1 is attached to the upper end of the plate. one section to another is equipped with a chain transfer 29, consisting of three lamellar sleeve-roller chains, each of which has a copier 30 at a certain pitch. Above the stepped sections of the cooking chamber there are humidifiers 6 of different types The water supply is independently connected to the pipeline 18. At the same time, the performance of the humidifier, which is above the first section, is the highest compared with the other I humidifiers. Heaters 31 and adjustable dampers 32S are located under each section of the drying chamber. In the discharge chamber 5, there is a discharge chute 33, and on pipe 8 - a nipple 34 for supplying heat transfer medium to the apparatus. All structural elements in contact with steam, water and product are made of stainless steel and have thermal insulation, I -.

The cooking and drying apparatus works

in the following way.

The croup is loaded through the receiving bin 9 into the soaking chamber 2, in which it is pre-hydrothermally treated with water supplied through the nozzle 19. In this case, the water for soaking the particles of the grits is heated to a certain temperature with

ten

with the help of the heat exchanger 11, the exhaust coolant supplied through the pipe 14 by the fan 15, and the condensate formed from the heat exchanger 11 is partially directed to the pipe 17 connected to the humidifiers 6. The remaining part of the condensate is removed from the device through pipe 16. The pretreated product is fed by a rotating screw 10 to a hopper 12 located above the first section of the cooking chamber 3. This includes the fan 7, the heaters 31 and the drive 29 of the chain transmission. The loading shaft, the gate 13 of the bunker 12 for feeding the raw material, makes a vibrational-rotational movement as a result of the interaction of the roller 27 and the copier 30. As the hopper 12 is unloaded, the first section of the cooking chamber 3 is filled. The initial position of the bottom 22 of section 20 is returned by the action of spring 28. The profile of copier 30 provides a predetermined trajectory of movement of the bottom sections of sections 20 of the hopper 12, cooking chambers 3 and drying 4, the speed of movement of the chain transmission of the copier 30-- the speed of movement of grits from one section to another. Through the humidifiers 6 located n above each section of the cooking chamber 3, water is supplied. At the same time, the chamber 3 VA: RKI is supplied from the chamber. 4 Supps the heat carrier, which, passing through the openings of the sieve bottom 22 of section 20, performs several functions: it penetrates the product layer in the chambers with a speed equal to the fluidization rate in sections of 20 cameras, and. also contributes to the product being poured during its movement from one section to another. Since the coolant interacts with the product in the fluidized bed, the possibility of product getting into the sieve holes and their clogging is excluded. Secondary steam, coming out of the drying chamber 4 and having a high temperature, is moistened when entering the chamber 3

arches to the last state

through the water dispensed by the humidifiers 6. Moreover, the humidifiers 6 operate when there is a product in the cooking chamber sections and have different capacities for supplying the required amount of moisture in the cooking chamber section 3 residual heat and moisture

provides a cooking process and time.

45

50

55

ten

15 20 25 p.

45

50

five

during which the product is sequentially moved along the stepped sections of the cooking chamber located along the ledge. Along with this, for the cooking process, the superheated steam that has been used after drying is used, which is obtained by evaporation of moisture during the drying process - pro-

Such a coolant is an inert agent, which not only increases the thermal efficiency of the whole process, but also improves the quality of the product, since there is no oxidizing environment. The movement of the product from the first section to the second and further, afterwards, through the sections of cooking chambers 3 and drying 4 is due to the vibrational-rotational movements of the mesh bottoms 22 by means of a chain transfer device 29. It should be noted that when the section is closed, t . the bottom returns after unloading to the initial position; the product is loaded from the previous section of the chamber. The use in the processes of boiling and drying the fluidized bed product generated by the coolant allows maintaining uniform processing -. layer in the chambers sections, which improves the efficiency of danning processes, and also significantly reduces the clumping and sticking of the product, improving its quality. At the same time, the use of cooking chambers and drying in the form of stepped sections allows for appropriate processes with , by product in portions, ensuring its uniform processing, this, also improves the quality of the finished product. The finished product from the last, lower section of the drying chamber is moved to the discharge tray 33 of the unloading chamber 5. And at the time of unloading the product from the last section of the drying chamber, the cereal is loaded into the first section of the cooking chamber. Therefore, the duration of all operations of loading and unloading a product in sections should be strictly synchronized. This is ensured by the cyclic interaction of the copier 30 of the lamellar sleeve-roller chain and the roller 27 of the plate 25. For rhythmic operation of the apparatus, the ratio of the number of the cooking chamber section to the number of the drying chamber section is directly proportional to the ratio of the duration of

these processes. The heaters 31 provide the required temperature for superheated steam for the process, which is supplied to the drying chamber 4 through the recirculation circuit with the recirculation pipe 8 by the fan 7 through adjustable dampers 32. At the beginning of the cooking and drying unit, the coolant is fed through a fan; available on the pipe 8. {contour of the pipe 34. Adjustable tabs 32 provide the necessary flow: the amount of drying agent to change the duct. jj

Claims (2)

Invention Formula 1. The cooking and drying apparatus, containing the soaking and cooking chambers, and the loading and unloading mechanisms and humidifiers located in the soaking and cooking chambers, about the same, that in order to improve the quality the properties of the finished product and reducing energy consumption, the cooking and drying chambers are equipped with holders of grain filled in the form of sections arranged with ledges with perforated plates installed with the ability to perform rotational-oscillatory movements in the vertical plane, while a heat exchanger is installed in the soaking chamber humidifiers of the cooking chamber by means of the steam line; the heaters are located under each section of the drying chamber, and the cooking and drying chambers are connected by interconnected fan and circulation pipe. 2. A pop 1 apparatus, characterized in that each section of the cooking and drying chambers is provided with a plate with a roller and a spring fixed on the wall of the chamber, and the sieve bottoms are provided with shafts fixed on the wall of the chamber and rigidly connected to the plates. / 2 / ff 2 L 17 W 16 22 Compiled by J. Kirakos N. Editor G. Volkova Tehred A. Kravchuk Corrector S. Cherni Order 4355/2 Circulation 549 .VNIIPI USSR State Committee for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 25 Subscription