Method and system for control of product density
FIELD: personal demand items.
SUBSTANCE: measurement of density of aerated food product during its making is performed on aerated product in area past shear processing node used for formation of aerated material; at that, far enough from the node in order to maintain product in balanced condition. Then rate of aeration gas injection in area before shear processing node may be determined in order to equalise the difference between preset and measured density of product. Besides gas injection with lower solubility may be used in order to reduce time required for product density balance. Disturbances of density of formulation base material earlier in the process also may be monitored and compensated by means of gas flow rate control in order to support maintaining of desired density of product.
EFFECT: safe monitoring of product density.
20 cl, 12 dwg, 2 tbl, 4 ex
The present invention relates to a method and system for regulating the density of the product, in particular to a method and system to control the final density of aerated food products.
With the continuous manufacture of such emulsified food products, such as mayonnaise and dressings for salads, it is desirable that a product having a uniform and pleasant organoleptic properties. For example, the constancy of taste, texture and aftertaste in emulsion products can be important to maintain the satisfaction of the consumer.
For preparation of viscous emulsified products such as mayonnaise and dressings for salads, use of the procedure of mixing and homogenization. Mayonnaise is a well-known emulsion of the type oil-in-water. Recipe of mayonnaise are certain ingredients that include vegetable oil, egg yolk, water and sugar. The recipe also include various other ingredients, such as spices (e.g., spices, salt, sugar, flavorings and/or preservatives. Mayonnaise has traditionally had the vegetable oil content of at least 65 wt.%. However, there are variations of the basic recipe, which can provide mayonnaise products with low oil content. Seasoning for salads also prepared in the form of emulsionable oil in smaller quantities, than in mayonnaise, egg yolk, water and sugar, which can be combined with starch-based and may contain other ingredients such as spices and flavorings.
Options recipes mayonnaise and salad dressings are also known. For example, was produced analogues of mayonnaise or light seasoning, in which part or all of the vegetable oil is replaced by a basis of starch and/or dextrin, and/or some part of the egg yolk is replaced by egg proteins, albumin or emulsification, not containing egg material.
Currently known and widely used numerous types of mixers for mixing and homogenization of various types of food of viscous emulsions and similar processing of fluid foods. In one of the previous systems for continuous cooking of large quantities of food viscous emulsions with high speed output, the components that make up the bulk of the preliminary mixture for emulsion injected into a continuous mixing device with an initial stage of processing of rotor/stator and the secondary stage processing whip rotor. For example, in U.S. patent No. 5114732, the main pre-mixture for emulsion mixed in stage rotor/stator high shearing forces, with subsequent processing of the emulsion in step pin rotor, which is Aya provides a gentle mixing action with low shear mixing and homogenization of the primary emulsion, which leaves the first stage rotor/stator, together with the additional ingredient and/or air. The air is introduced in such food emulsion to modify the texture and appearance desired.
Previously, the physical properties of the emulsified food products tracked on the basis of measurements carried out on samples of the finished packaged product. However, the sampling of the finished product has the disadvantage that the production line works and produces the product for some time after a prior violation of the conditions of the process can be detected by sampling the finished product.
The present invention relates to a method of regulating up to a given level of food density aerated food product during its manufacture. In preferred embodiments, the implementation, the density measurement is carried out on the product in place rather further along after the host shear processing used for samples of aerated material that the product was in a stable condition when the measured density. As a consequence, may be made regulating the speed of aeration gas in the space above (before) the move from node shear processing, which I hope to reduce ubago differences between the reference and the measured densities of the product, accurate and reliable way. In a preferred embodiment, the stage of measuring the density and speed control gas flow to carry out repetitive manner during this process, for example, at regular intervals of time. The present invention also relates to a system for the implementation of this method.
Found that foods that aeronaut gas under pressure, have unstable density when leaving the site shear processing used for samples aerated product, unless the product does not give enough time to balance and stabilize the gas expansion. In one aspect, the aerated product may not be balanced as long as the pressure of the aerated product can not be reduced to approximately atmospheric pressure. Only after the aerated product was sufficiently decorated to balance after exiting the node shear spraying, reliable monitoring of its density for regulatory purposes. In another aspect, the gas selected for aeration of the food product, preferably has a solubility in a given food product is less than in air, allows the food product quickly be balanced, thereby improving the possibilities for process control.
In another aspect, the control ol the process can be further improved by measuring the perturbation of the properties of the density of one or more source materials of the formulation above in the course, before they are combined with gas or introduced into the host shear processing, and implementation of appropriate adjustments of the speed of introduction of the gas, which are effective for compensation or, at least, the reduction of impacts on the density of the product, which otherwise can be expected to arise from perturbations above (before) during that occur in one or more source materials of the recipe.
The preferred method reduces the variance in the density of the aerated food products and, thus, improve their quality and consistency properties. You can also increase product yield and improve the consistency of the filling of the packages. Aerated products of some embodiments have a more permanent appearance and texture supported during the continuous production process. The method and system according to the invention can be used in the production of aerated food products, including, for example, mayonnaise, analogs of mayonnaise, dressings for salads, sauces, cream fillings, confectionery, processed cheese and soft cheese.
Other characteristics and advantages of the present invention will be understood from the following detailed description of preferred embodiments of the present invention with reference to the drawings, in which:
Figure 1-block diagram of the process of obtaining aerated food dispersion, having a dynamically controlled density, in accordance with the embodiment of the method according to the invention.
Figure 2 - block diagram of the process of obtaining aerated food dispersion with dynamically adjustable density, in accordance with another embodiment of the method according to the invention.
Figa - system algorithm of the feedback control to regulate the density of the product in accordance with the embodiment of the method according to the invention.
Figw - system algorithm of the feedback control to regulate the density of the product in accordance with another embodiment of the method according to the invention.
Figa algorithm of the control system with the predictive model for the regulation of the density of the product in accordance with another embodiment of the method according to the invention.
Figv algorithm of the control system with the predictive model of regulation of the density of the product in accordance with another embodiment of the method according to the invention.
Figs algorithm subroutines used in the control system with the predictive model of regulation of the density of the product according to any of the embodiments of the method according to Figo and figv.
5 is a block diagram of the method of producing aerated food dispersion, with a dynamically adjustable density, in accordance sexe one embodiment of the method according to the invention.
6 is a graph product density and flow rate of the introduced gas through time obtained in the control experiment described in example 1, in which the densitometer for the product was installed at the output node of the shift processing option scheme presented in figure 1.
7 is a graph of product density and flow velocity of the injected air time obtained in the experiment described in example 2, in which the densitometer for the product was installed further, along with the host shear processing, where equilibrium is reached product, in a system similar to that shown in figure 1.
Fig - density plot starch basis, the density of the pre-mix, product density, and flow rate of the injected air time obtained in the experiment described in example 4, in which, in line for the introduction of starch bases was also installed separate densitometer associated with the process controller, which was carried out by regulation of the flow velocity on the basis of measurements of the starch base. The same position in the drawings denote similar signs, unless otherwise specified.
A detailed description of the preferred options
1 schematically shows in a General way 100 continuous production of aerated food product in which the density of the product is governed by di amicucci, accurate and reliable way.
The flow of the first component And the food product is fed through the pipeline 10.
The flow of the first component And the food product is pumped through the pipeline 21 in the dispersing or mixing device 12, which may serve as node shear processing, for emulsification. Further in the thread A is combined with the gas 30 in the space 36, where the gas is injected into the current flow through the controlled gas valve 13.
Prior to injection of the gas flow of the first component And the food product passes through line densitometer 11, where the density measurement, for purposes which will be understood from subsequent description. In this non-limiting embodiment, the second component B for the manufacture of a food product is supplied through line 17, in an aerated stirred into the dispersion in the host shear processing 12. The flow of component B of the food product passes through line densitometer 18, on the way to the node shear processing 12.
It is clear that the shown input streams A and B components of the food product, from the point of view of their number and composition, as well as the type of mixing equipment, are only illustrative. With reference to figure 2, the present invention is also applicable in another aspect of handling aerated food product in production systems is 101, having only one input stream of A food product. Alternatively, it can be applied to the aeration system of the food product that contains more than two input streams of food components supplied to the mixing unit or node shear processing, one or more of these components accept the injected gas. The present invention can also use any type dispersing device or devices for shearing treatment, suitable for dispersing gas into the fluid material or composition of the food product. In addition, the position and only the specified position for injection of gas figures 1 and 2 are only illustrative. The gas can be ejected in a different position, above the go from node shear processing, and/or many of the above provisions on the go from this node, instead only shows the places.
When processing node shear processing 12, the structure of the aerated food product is created by essentially homogeneous distribution of gas bubbles in the emulsion or on all food dispersion of another type. Bubbles can be of various sizes, including sizes, which may be less and/or more than 10 microns. In one of the embodiments, the resulting aerated structure is food dispersion. In particular vari is NTE implementation aerated structure is in the form of aerated emulsion of fatty substances in the aquatic environment, i.e. in the form of an emulsion of the type oil-in-water, such as mayonnaise, dressings for salads, and the like.
Received aerated dispersed product is fed via line 22 in the first storage tank 14. After being in storage tank 14, the product is fed via line 23 to fill the accumulator tank 24, which supplies the station 32 filling the pipeline 25. The product passes from the first water storage tank 14 through line densitometer 15, on the way to filling the storage tank 24.
In one aspect, the feedback control provided by the system 100 for the production of aerated food product by returning information about the regulated variable, such as density, measured further along in the node shear processing 12. This measurement is carried out in a position sufficiently remote from the site of the shear handle 12, in order to carried out the balancing of the product, and this information is used as the basis for regulation of variable density development is higher in the course in the system 100 to shear processing by adjusting the rate of supply of gas through the control valve 13. Feedback mo which should be implemented through the use of equipment (automatic control), by the controller 26, or by the operator (manual control). The installation position of the densitometer 15, which has already happened trim product, in contrast to the above downstream locations relative to the site shear processing, in which the density of the product is still exposed to the pressure conditions can be determined empirically for a given processing system and for a given set of parameters of the method.
It is also clear that the dispersion knot or shear processing 12 may not be required in all business operations aeration of food for the formation of an emulsion or micro bubbles, or dispersion of bubbles injected gas in the food product. In these situations, as shown in figure 1, node shear handle 12 may be omitted, and the flow component of the food product containing the injected gas can be piped 210 directly in the pipe 22. In this alternative, the measurement of the density of the product, instead, are in a location sufficiently remote from the seat 36 of the gas injection box that happened trim product, and this information is used as the basis for regulation of density as the process variable is higher in the course in the system 100, by adjusting the speed of call for the help of gas through the control valve 13.
For the purposes of the present invention, "trim" or "balanced" refers to the condition of the product, in which the density of the product is not exposed to significant change due to the influence of pressure in the product and/or dissolution of gas in the product after the product leaves the site shear processing. The authors of the present invention found that the density of the aerated fluid food product, such as aerated emulsion which is injected into the host shear processing 12 and exits at a positive pressure, is unstable and undergoes change when you exit node shear processing up until a positive pressure acting product, do not dissipated sufficiently and is not stabilized in a place that is far enough along for node shear processing. In one embodiment, the measurement of the density of the product is carried out at a location in the channel further, along with the host shear processing, in which the product dispersion is pressurized within +1 psi (atmospheric) before measuring density, although, depending on the composition of gas and food, and the pressure is higher than 1 psi can give acceptable results.
It is a system for obtaining data on the density of the product in accordance with options for implementation in the present invention, is at odds with intuitive notions, since the most obvious measurement point, apparently, must immediately follow the point of gas injection box above along from node shear processing, or, alternatively, directly after receiving the aerated product in the host shear processing. It is usually assumed that the temperature can have a significant impact on density measurements carried out in the liquid products, while the effect of pressure on them is usually considered negligible. Furthermore, the degree of dissolution of gas in the liquid part of the product cannot be stabilized immediately upon emulsification of the ingredients of the drug at the site of the shear processing, so that should be created conditions for the implementation of such a possibility, as well as when choosing a location for measuring the density of the product is quite further, along with the host shear processing.
The experiments conducted by the authors of the present invention and described below in the examples, show that there were significant correlation between the rate of introduction of gas and the measured density of the product, when the density measurement exercise too close to the exit node of shear processing, where the influence of pressure and the solubility of the gas to the density of the product is not yet cleared is fully ,that is, the product is not balanced. For this reason, a position that is far enough along for node shear processing for measuring the density of the product in which only other process variables, but not the pressure or the gas solubility, can still affect the density of the product should be determined empirically, taking into account the specific parameters and process conditions.
For automatic control, the densitometer 15 set at the product pipeline in place is farther along in the node shear processing, if it is used, so that in the product flow occurred trim product. The densitometer produces a signal (electrical, digital, pneumatic, and the like), an index of the measured density well-balanced product. The densitometer is connected by a line 16 communication with the controller 26 for mutual communication. The controller 26, in turn, is connected by a line 20 connected with the management tool gas valve 13. The densitometer can be programmed to perform measurements at regular intervals of time or for continuous measurement. Alternatively, the communications link 16 may allow the command signals from the controller 26 to determine when and at what intervals to measure density densitometer.
Water from the embodiments, can be applied proportional integral-differential (PID) control using the output of the densitometer for the product, with the aim of direct regulation of the speed of gas injection box without comparison with the prior densities of the mixture and starch bases above in the course. Scheme of PID controllers, typically performed so as to eliminate the need for constant attention of the operator. The controller is used for automatic speed control of gas injection box as a controlled variable of the process to maintain the density of the product at the specified value. Deviation is the difference between the setpoint and the measurement of the process variable in real time. Adjustable variable, for example, the rate of gas injection box, usually determined by the output signal of the controller. The output signal of the controller will change in response to changes in the measurement or setpoint. Depending on the manufacturer of the controller integral action or action reset set or repetition time, or with a given recurrence time, because these actions are simply alternate with each other. As you know, three mode PID controller usually have the following features: proportional band output from the drove of the controller is proportional to the deviation or change of the measurement; when the integral action of the output signal of the controller is proportional to the amount of time during which there is a deviation that integral action; and when a derivative action, the output signal of the controller is proportional to the rate of change in dimension or rejection, and the output signal of the controller is calculated based on the rate of change of the measurement time.
Referring to figa, for example, the densitometer 15 to PID regulation detects the density and transmits a signal indicating the density of the product in the controller 26, which processes and analyzes the signal, that is, converts it, and compares the measured density value with the specified desired or target value or so-called set ("installation"). If there is a difference between the measured actual value of the density and install, the controller sends a command signal on line 35 communication management tool gas valve 13, which automatically changes the setting of the gas valve, so that the projected image to make the corresponding adjustment of the density of the product in the direction of the target value. On the basis of the signal received from the controller 26, the gas valve 13 is able to regulate the amount of gas flowing through the inlet pipe 30 for gas in the pipe 21, through which the pre-mixture is introduced into the host shear processing 12. The specialist in this area is known for a variety of tools suitable for use as a means of regulating the flow rate of gas, and these funds are not restricted controlled valves.
The controller 26 can also convert the signal received from the densitometer 15, in display density data that can be displayed on the densitometer (through feedback), the controller and/or the graphical user interface comprising computer monitor (not shown)connected to the controller for communication among themselves.
For manual control by feedback operator periodically measures the instantaneous density of the product on the densitometer 15, for example, by reading density data obtained by a sensor placed on the grocery line 23 for a product that can measure and generate density values or signals indicating values of density, in real time. The densitometer 15, again, is installed on the grocery pipe far enough along for node shear processing to trim the product has already occurred.
In one of the preferred options for automatic or manual control mode process, the density measurement is performed with at equal intervals in Eraly time during the process, so the density adjustment can be carried out regularly, if required, by means of the control system with feedback.
Addressing figv, the control system 300 to be applied to the above-indicated automatic or manual mode control process is used to dynamically control the density of the product and continued it to the specified target value during the process. The specified values are pre-set for the target product density and interval Δt time density measurement during the process. It is clear that these inputs are not only pre-set up process, but they can also be changed during this process. Gas has a lower overall density of the product. For this reason, if measured during the process, the density of the product according to the measurements is higher than the specified target value, the controller (or operator, if you are using manual mode) increases the gas flow supplied above in the course, by opening the gas valve on the predicted value, changing the density of the product to a degree sufficient to change (i.e. decrease) the difference between the last measured density value and the specified value of the target density of the product.
Alternatively, if the density of the product as measured is lower than the desired target value, the controller (or operator, if you are using manual mode) reduces the flow of gas by closing the valve on the predicted value for the difference between the last measured value and the set target value. The next dimension of the product is carried out at time intervals Δt, will determine how well it was made the last adjustment of the flow velocity, the smoothing variances detectable product density, compared with the previous measurement. If the last measurement will be found another deviation, it will be the next adjustment of the velocity of the gas stream, which according to the forecast should eliminate the deviation, defined in recent times, and so on, during the whole duration of the process or other General desired monitoring period. Thus, deviations of the measured density of the product can be identified and compensated repetitive way (iterations).
Although for simplicity this is not shown in figv, it is clear that, if the latest measured value of the density was determined to be above or below the target value, then the algorithm can perform, before adjusting operation of the gas valve, an additional determination of whether off the work out of any given range of acceptable values relative to the target values; if Yes, is the appropriate adjustments to the gas valve, and if not, then the control valve for this cycle is not carried out, and the process continues until the next detection of the density and compares the iteration after the next specified time interval Δt between measurements. In another approach, the measurement of density can be quantitatively limited to the specified value, so that a small numerical deviations from the target value is effectively ignored, and any corrective action on the gas control valve has not been taken up until will be observed deviations in the range of valid values.
For a given set of process conditions and equipment, the production system 100 can be pre-configured and programmed to receive the forecast model, with a mathematical algorithm, the relationship between the future value of the density of the final product according to the testimony of the densitometer and the real values of the density of the final product, the densities of the components above in the course and rate of introduction of gas. Thus, the predictive model can take into account the values of all input signals density for predicting the density of the product in the future and implementation of appropriate regulation is set. For the use of such predictive models, the controller may include a programmable logic controller (PLC), have access to a computer code executed in the form of a microelectronic device mounted on the motherboard or similar device, and/or the program loaded on the remote computer, soobshayem with him. PLC, having these functions available commercially. The controller can operate as a proportional integral-differential (PID) controller or a controller with predictive settings (PSC), the latter is preferred. The code contains an algorithm that mathematically relates the measured density of the product, the rate of introduction of gas, and also, preferably, the measured density of the source materials. In one embodiment, the algorithm used to obtain a predictive model applicable to the production of aerated food product. The algorithm may also belong to that type, which is able to adapt to changes registered during the course of the process for the other controlled variables of the process, in addition to the speed of introduction of the gas, which can also affect the density of the product, such as temperature changes, for raw materials and/or on-site measurement of the density of the product.
Non-limiting is the example of the system controller, having hardware and software suitable for the production and application of the regulation algorithm described here is the process of aerating the food product is a controller system QUICKSTUDY™, developed Adaptive Resources, Pittsburgh, PA. He works from normal operating data, in real time, or chronologically, and automatically generates process models that can be used to predict the development process or adjustment of this process directly after or before that, in the case of proactive monitoring to correct or avoid deviations from the set value of the density of the product. As explained and shown in this description, this commercially available system of regulation of the process itself cannot correctly simulate the process and manage the production line aerated food product without the advantages of the present invention and understanding of what the product density for aerated food products and its measurement is very sensitive to the choice of measurement within the system, and that only certain places in the system can be successfully used (as described here).
Addressing figa for dynamic regulation of the density of the product and continuously maintain it at a given target value in the course of the ECCA system uses a control device 400 with the predictive model. The density measurement during the process can be carried out within a relatively short interval, such as every few seconds. The adjustment process can be further refined by including data on the density of the product taken from the packaged product, in addition to discussing the above density measurements during the process. However, measuring the density of the product out of the production line, based on laboratory measurements made on open containers of aerated food product, usually take more time. Such data may be obtained only every few hours or even days. On figa and 4C shows a system to enable measurement of the density of the Packed product in scheme adjustment process according to the present invention. In this system selects a specified or target density value of the product, as well as the initial deviation between the density in the process, and the density of the Packed product. After gas is introduced, and the resulting mixture is processed in the node shear processing and out of it, the density of the aerated dispersed product is measured in place further along within a relatively short time interval, the Delta (Δ) t1 (for example, every 2-10 seconds). In addition, data on p is h aerated Packed dispersed product is collected outside of the production line with longer time intervals (for example, every 3 hours). Measured during the product density is compared with the target value in the controller to determine whether there is a deviation. If the density of the Packed product is introduced in the most recent iteration of the algorithm, then the deviation of the density, measured during the process, and the density of the Packed product will be updated as necessary. This is an updated deviation will be included in the projected density range of products, measured in the future and predicted by the controller. Additionally record the density values of the original materials of the drug, such as Stream A and Stream B. Then the rate of introduction of gas govern with calculations of the controller to changes in density of the aerated dispersed product to meet the target or specified density value. These stages repeat at least once, and preferably for most or essentially over the entire production cycle. FIGU is a separate version of the implementation, which is carried out like the version figa, but additionally provides for the regulation of the process in two parallel production lines instead of one, which nourish the overall packaging line (such as shown in figure 5 and discussed below).
Re is ulianovka with feedback and/or adjustment of the predictive model used independently for one or more parts of this variant execution and possibly during the entire implementation process. For example, when the process starts before the system 100 will be achieved relatively constant conditions, can operate proactive monitoring, but not the control system with feedback, which is actuated subsequently, during the same process, when the system approaches a relatively constant conditions or reaches them. The expression "Relatively permanent conditions" for the purposes of this description means the condition of the process by which the change in the variable of interest, such as density, may still occur, but is in the range of prediction models used for control feedback, or advanced control system, if applicable.
For the purposes of this description, the "density" of the sample material means the ratio of the mass of the material to a given sample volume. The density of the aerated material is subjected to pressure and temperature. As indicated above, although it is usually assumed that the pressure influence on the measurement of the densitometer is negligible, the authors of the present invention have found that the solubility of the gas can also affect the density measurement in food emulsions, if these measurements provide the time after the transaction processing shift or dispersion, used in the preparation of aerated emulsion.
In a preferred embodiment, the densitometer is used to obtain the density values of the various flows of raw materials and products in the production of aerated food product. The use of machines in accordance with the present variant implementation provides accurate and complete control of the process. This eliminates the need for separate measurements of flow, temperature and pressure to obtain density values, although this alternative approach is not excluded.
In one embodiment, the density measurement can be carried out using a meter with a source of radioactive radiation or Coriolis meter. Meter source of radiation may be a conventional radioactivity sensor for density measurement, including commercially available devices, such as meters with a source of radioactive radiation ALARA. Measuring radioactive radiation, suitable for in-line installation, which is capable of measuring the density of the product in the stream, are commercially available, for example from Berthold Industrial Systems (e.g., meter LB379). The sensors of radiation, as a rule, can provide non-contact, continuous measurement of density independent is the color, temperature, pressure, viscosity, conductivity or chemical properties of the processed product. The density measurement in the radiation sensors based on measuring the absorption of gamma radiation as it passes through the material being processed. The radiation emitted by the source of gamma radiation is attenuated as it passes through matter. This absorption is an exponential function of the measured distance and density. Thus, if the path dimension is constant, the degree of attenuation of radiation is a measure of the density of the product. That is, the absorption is proportional to the density change of material, and since the path dimension is kept constant, it provides an indication of the density of the product. In one embodiment, the sensors of radiation is performed for signals in assessing electronic device based on a microprocessor. The above commercially available sensors radiation can contain scintillation crystal for automatic drift compensation (departures), compensating the effects of temperature variations and aging of components. The use of a scintillation counter as a detector supports digital design. These sensors radioactive is zlecenia can also have a single point calibration and signal current loop, proportional to the density.
Alternatively, the density measurement is based on the Coriolis effect. Such a measuring device, also known as the mass flowmeter of the Coriolis force, is particularly useful in the case of the light suspensions or transparent fluid with a low solids content, such as mayonnaise products. The Coriolis flowmeter can dynamically measure the flux density in a continuous manner. The Coriolis flowmeter has two main parts: the sensor and the Converter. The sensor is made of one or two tubes through which fluid flows. Electromagnetic drive mechanism causes fluctuations tube (tubes). The flow through the pipe (tube) creates a Coriolis force proportional to the mass flow. The natural resonant frequency of the tube is a function of its geometry, construction materials and mass of the tube, consisting of the mass of the actual tube and the mass of the fluid in the tube. The mass of the tube is constant. Since the mass of the fluid represents its density multiplied by its volume (which is constant), the oscillation frequency can be correlated with the density of the processed fluid. For this reason, the density of the fluid can be determined by the resonance frequency of vibration of the tubes. To the ome, when the density of the fluid is changed, this change affects the frequency of oscillation of the tube. The oscillation frequency is the measured value. Change this frequency is proportional to the density change of material. The magnitude of Coriolis forces detected by the sensor and converted by the Converter in the mass flow.
The inverter powers the sensor, processes the signals from the sensor generates output signals and sums the results. Converter for each sensor typically programmed using two unique numeric values: calibration values of the flow and the density specified by the manufacturer. Although manufacturers can set these values in different ways, they usually have a digital input signals for the inverter, which converts the output signals of the sensor in normal units. This allows the meter to operate in accordance with the specification. After programming the transducer calibration values programmed output signals.
The converters can be installed integrally with the gauge or remotely from it and can run on AC or DC. Converters may require separate wires for power supply and output signals. Installation on pipelines often requires in-line installation or installation on XOM is those". Converters can provide standard electrical connections for power and signal, and in a preferred embodiment, the also provide data interfaces. Can be provided and used by analog and/or digital output signals.
The converters may not necessarily include electronics for pre-processing of the signal, is installed on the pipe, to support the generation of a digital output signals from the meter to the controller. Such electronics for pre-treatment may include analog-to-digital Converter, a processor, software, and the coefficients and adjustment of the sensor can be installed on the pipeline, with direct connection to the equipment for measuring temperature, strain, induced signal and phase shift. Signals can be transmitted RS-485 to the main electronic Converter that is installed on this equipment or remotely from him at some distance, by wire or cable.
Meter from a source of radioactive radiation or working on the Coriolis principle may communicate with the controller through a communication wire, cable Ethernet, or a wireless communication system (for example, through communication on the radio), or by other means. In the nome of non-limiting embodiments, the frequency output of the densitometer tool to the controller and, perhaps, to another estimator) equipment (for example, the adder flow, the pulse counter to check or adder) can be expressed as a scaling factor pulses (PSF). This factor (or factors) determines the ratio between the flow rate and frequency output signal. It is usually expressed in Hertz (Hz), i.e. the numbers representing the number of pulses per second, for a given flow rate. These values should provide maximum operating value, but not to exceed the range of the sensor. Non-limiting examples include: 5000 Hz = 5000 pounds per minute, 3000 Hz = 3000 kilograms per second, and so on. Converters usually have all the usual units of flow, programmed them as selectable options. The program contains not only the unit of mass, but also the unit of volume flow.
It is clear that measures source of radioactive radiation or Coriolis flowmeters can also have displays that can be installed locally or remotely. Converters can also be equipped with a local display and keyboard to provide easy access to the processed data. Also, it will be clear that other types of densitometers can be used instead of meters from the source is an infrared radiation or Coriolis flowmeters. These other devices include other types of equipment for direct measurement of the oscillations of the mass, instead of a Coriolis flowmeter, such as a vibration coil, the tuning fork density meters, float sensors, capacitive sensors, and so forth.
In one of the embodiments, aerated food products that can be made in the method and system described herein, provided better control of product density, include food dispersion. In a specific embodiment, the food dispersions are food emulsions, particularly emulsions of the type oil-in-water. Food dispersions include products that you can scoop up with a spoon, such as mayonnaise, analogs of mayonnaise, dressings for salads, light seasoning, spread products for sandwiches, as well as other products, such as liquid seasonings, sauces, cream fillings, and the like.
As described here, the gas used for the aeration of food emulsions or other food product. For the purposes of the present invention, "aeration" means the submission or download of the gas in the liquid. The gas preferably has a lower than air solubility in the food product produced under such conditions. For the purposes of the present description, the term "air" refers to a gas, consisting of approximately 21% color is Yes and 79% nitrogen. This gas may be, for example, nitrogen, helium, air, and so on. These gases may be used individually or in combination. Preferably, the gas used contains no air or contains only very small amounts of air. It is established that the solubility of various gases in aerated food products, in particular in mayonnaise and salad dressings, decreases in this order: air, nitrogen and helium. The rate of equilibration and stabilization in an aerated product is usually inversely proportional to the solubility of the corresponding gas.
Aerated food products that aeronauts such a gas as nitrogen or helium, which has a lower solubility in the food product than air, after exiting the node shear processing are balanced and stabilized more effectively and quickly, from the point of view of the measured properties of the density. Also found that gases having a lower solubility than air, provide more predictable correlation between the density of aerated food products and the rate of introduction of gas from the point of view of the regulatory process. That is, when using a gas having a lower solubility than air, the speed adjustment gas introduction more predictable, faster and more reliable is reflected in the changes of density values, ISM is indigenous in the food product, subjected to shear processing. Also, it is preferable that the aeration gas was represented by an inert gas which does not react (bio)chemically with the food product. Gaseous nitrogen is desirable both from the point of view of inactivity, and from the point of view of low solubility. He is also easily accessible and typically is less expensive than other inert gases such as helium.
In another embodiment, the present invention also relates to a method of aeration of food products, which use gas, having a higher solubility in the food product than air, such as carbon dioxide. These aerated products, usually counterbalanced longer than the same food product, aerated with oxygen, ceteris paribus. However, the purpose, total with options that use gas with low solubility, still lies in the fact that the density measurement should be carried out for the product in place, sufficient further, along with the host shear processing used for production of aerated material, so that the product was in a stable condition when the measured density. A non-limiting example of the type of food product that may be useful in some applications in which the design and the dispersion of the gas, having a solubility higher than that of air, includes some of the chocolate composition that is injected aeration gas, but which do not require the use of host shear processing. The density measurement should be enough to continue in the course for the final point of injection box, to ensure the measurement values balanced density in the flow of aerated food product.
Percentage (%) of gas included in an aerated food product, for a given set of process conditions, can be calculated as follows:
the percentage of gas = 100 - (D1/D2 x 100), where D1 is the density of aerated product, and D2 is the density of nearisogenic product with the same, but nearisogenic recipe.
The examples described below, include foods that scoop with a spoon, which is illustrated by the way. These products include products such as mayonnaise and dressings for salads. Products type include mayonnaise mayonnaise and analogues of mayonnaise. Mayonnaise is an emulsified semi-solid newlifem food seasoning, which can be prepared, for example, from vegetable oil, water, sugar, food emulsifier, for example egg yolk, acidifier, and possibly various other additives seasoning, such as salt, spices, aromatizatory other ingredients giving the song the taste. Can also include preservatives, dyes (not simulating the color of egg yolk) and stabilizers. Modified versions of the variants of mayonnaise, sometimes referred to as analogs of mayonnaise may contain starch and/or dekstrinovym basis instead of part or all of the contained oil, and/or some or all of the egg yolk may be replaced egg protein, albumin or emulsifiers that do not contain egg material.
The total water content may vary, depending on the particular produced type aerated product. The amount of starch basis, is added to a specific drug may vary depending on the number in the preparation of vegetable oil that is used and is replaced by starch.
As indicated, the aerated food product may also be a condiment for salads. Seasoning for salads might have the same recipe, like many products like mayonnaise, but usually have a lower oil content than the recipe mayonnaise, and more water and are often prepared with a starch base. Aerated food product may also be a sauce. Sauces include seasonings containing vegetable oil, butter and/or cream, they may include, for example, Sauce Hollandaise and Sauce Carbonara. Aerio the p food product may also be a creamy dessert such as dispersion containing oil and sugar. Creme'anglaise are an example of this creamy dessert.
In one of the embodiments, the aerated food product, zachecamy spoon, produced using the method and system described with reference to figure 1, in which two separate streams of raw materials is introduced into the host shear processing. As a non-limiting example, the primary flow 21 of the source material can be a pre-mixture A containing food part, including water, salt, sweeteners, butter, eggs and flavorings, and a gas portion 30 containing gas injected into the pre-mixture A, before it is introduced into the host shear processing 12. Node shear handle 12 may be a device of a rotor/stator colloid mill and the like, the Combination of pre-mixture/gas is exposed to the efforts of a shift in the site of the shear handle 12 that finely disperses the preliminary mixture and forms aerated emulsion of the type oil-in-water. In this drawing, the starch composition may be in the form of stream B in the node shear treatment, preferably after the implementation of shear processing pre-mixture. Then the composition framework is kneaded in the preliminary mixture is subjected to shear processing, when bol is e careful stirring, for example, by a node of the shear handle 12, which contains the following stage with the male rotor. An example of such a two-node shear treatment is described, for example, jointly owned by U.S. patent No. 5114732 (the applicant), the content of which is incorporated here by reference.
As a non-limiting illustration, composition B on a starch-based input in step with pin rotor node shear processing may include, for example, water, starch, sugar, and some or all of the vinegar recipes and flavors. You can also add additional ingredients. Vinegar recipe can also be ejected flow in the preliminary mixture to host shear processing by means of the injector that is installed on the pipeline 21 (not shown). In this drawing, the eggs can be used as emulsifier, but products can also be produced in the form of emulsified dispersion in which starch and/or dekstrinovym framework replaces the entire contents of the eggs. In one of the embodiments, the flow of A pre-mixture is injected into the host shear processing 12 under pressure of from about 40 to about 60 psig, and then emulsified product leaves the node 12 when the output pressure of about 17 psi or more, in particular from about 17 the CNTs psi to about 23 psi, and more specifically from about 19 to about 21 psi. The emulsion leaving the site shear handle 12, as a rule, is quite viscous material that scoop with a spoon (or flowable viscous material, in other embodiments, implementation), but contains pockets or cells of gas, with the formation of three-dimensional cellular structure, which is essentially retains this structure is stable during storage after packaging.
The mass of the gas included in the aerated food product is usually negligible. The density of the aerated food product may vary depending on the specific recipe. For aerated mayonnaise and salad dressings, which scoop with a spoon, for example, it may range from about 0.85 to about 1.15 g/ml, more particularly from about to about to 0.88 to about 1,05 g/ml These aerated food products, as a rule, are stable during storage and lightweight, but still dense texture.
The above description of illustrated embodiments of the present invention, in which a continuous production process is carried out in General under steady-state conditions, when the circuit density measurement and control process is applied as described. That is, the mode of regulation of the process described here is applied after the density measurement will be generally homogeneous the YMI, unless there is disturbance not associated with startup or shutdown, which, in turn, compensated and smoothed by the method according to the invention.
In another embodiment of the invention, the adjustment applied to periodic process of manufacture in which the manufacture of the above product in the course terminated, and the accumulator tank 14 (1), for example, does not accept additional quantities of product, and, thus, measurement of the densitometer are at the grocery stream entered from the initial fixed non-renewable amount of the product from the storage tank 14. In this embodiment, the controller must enter information about the product level (the amount of product in storage tank 14. The product level in the tank can be measured by any conventional method, for example using sensors (such as sensors volume), installed in the tank 14 and is able to communicate the measurement data to the controller 26.
With reference to figure 5, in another embodiment, provided such construction system 102, in which the reservoir 14 at the same time accepts the product coming from many parallel lines 1021 and 1022 of the production of aerated products, and the gas injection box in the flow of food components is carried out in each of the computers is lnyh production lines. Production line 1021 is similar to the system 100 shown in figure 1. Production line 1022 is shown as similar lines 1021, although this is not required. The combined product has a density, measured further downstream after the surge tank 14, in place 15. Discussed above FIGU shows the General scheme of the regulatory process applicable to the system of figure 5. Referring to figure 5, if there is a deviation between the target and the measured density of the product, the controller 26 at the same time compensates for variation in both production lines.
All interest, relations, parts and the quantities used and described here are the mass, unless specified otherwise. The examples which follow are intended to further illustrate, but not limit embodiments of the present invention.
As an initial follow-up research, aerated food product, zachecamy spoon, made in the processing system, which is generally the same as shown in figure 1, as described above, except that the densitometer used to measure the density of the product was located in the pipe 22 in place immediately adjacent to the exit node of shear processing 12. Used two-stage node with the village of the Whigs processing type, in General described in U.S. patent No. 5114732. A preliminary mixture of the primary emulsion was added to the site shear handle 12 at a pressure of from about 40 to about 60 psig, and the emulsified product is then left node 12 when the output pressure of about 20 psi. Gas under pressure combined with a preliminary mixture of the primary emulsion before the resulting combination was stored at the node shear processing. Check valve was installed on the inlet line to the gas to provide regulation of the flow rate of the introduced gas.
A preliminary mixture of the primary emulsion was injected into the node shear processing speeds of approximately 350-650 pounds per minute. A preliminary mixture of the primary emulsion was suitable for preparation of the product type of mayonnaise and originally contained water, oil, and emulsifier, which was mixed in a node shear processing of starch, consisting of water and starch.
As a control, in this study, density values for aerated product was continuously registered in the normal way for some period of time, but in these control trials were not used in the adjustment of the feedback. The results in the graph presented on Fig.6. Unless otherwise specified, the rate of introduction of gas is measured in standard units - cubic the fir feet per minute (SCFH).
The results, shown in Fig.6, demonstrate that there is no observable relationship between the rate of introduction of gas and the resulting density when the densitometer is installed near the exit node shear processing. This control study was repeated under similar conditions, except for the replacement of air with nitrogen as the gaseous material. Similarly it was found that there is no measurable correlation between the rate of introduction of nitrogen and the density obtained by the densitometer installed near the exit node shear processing.
In these experiments, the densitometer was located at a later stage after the host shear processing, in place, similar to that in the General form shown in figure 1. The densitometer is connected with a passage 23 connecting the 500-gallon storage tank 14, which is located further downstream on the output side node of the shear handle 12, and a smaller, 50-gallon storage tank 24 on the input side of the station 32 is filled. Line 22 had a length of about 5 feet and a diameter of about 4 inches, and the densitometer was located directly in front of the tank 24. Line 23 have the same diameter as the pipe 22. The product had an average residence time in the storage tank 14 is approximately 5-15 minutes. Time stay who I am filling the tank 24 was approximately 1-5 minutes.
Otherwise, the processed materials, equipment and recording methods of measurement of the density of the product were similar to those described in example 1.
When you first implementation of the method, as the gas used to air. The results are presented in graph 7. According to the observations of the density of the product was increased when the flow rate of air decreases, and Vice versa, in a predictable manner.
In the second implementation of the method, as the gas used nitrogen. Again according to the observations of the density of the product was increased, and decreased when the rate of air supply, and Vice versa, in a predictable manner.
The results of examples 1 and 2 show, unexpectedly, that the density of the aerated food product is very sensitive to where it was after the node shear processing, at a later stage, is the density measurement. While not wishing to contact theory, the authors suggest that the density of the food affect the gas dissolved in the product at the exit node of shear processing and for some period of time until it dissipated sufficiently, so that the product could be balanced and stabilized.
Carried out experiments to investigate and compare the possible influence of selection aeration gas p is zderzenie density aerated emulsions. In this respect investigated nitrogen and air. In addition, the influence of the aeration gas was investigated for two different types of aerated emulsions: (A) mayonnaise and B) analog mayonnaise. The processing system used for the production of each type studied aerated emulsion corresponded described in example 2.
A) the Study of mayonnaise
Preliminary mix mayonnaise contains about 80% of oil and 6% of the eggs, while the remainder was water, sweeteners and flavorings. Gas (either nitrogen or air, depending on the implementation) was combined with a preliminary mixture of the primary emulsion with a rate of 10-15 SCFH. The product density was measured at the exit of the node shear processing, as the initial density of the product (see example 1), and, further along, between the first and second cumulative tanks, as the density of the product before filling" (see example 2). Measuring the density observed for the product aerated mayonnaise, are shown in table 1. Each density value in table 1 represents the average of three data points obtained in the course of this process, using the appropriate gas.
|The initial product density (g/cm3)||0,875||0,873|
|The density of the product before filling (g/cm3)||0,891||0,906|
|Change (%)||-1,8||was 3.7|
The results in table 1 clearly show the improved density in an aerated mayonnaise when using nitrogen as the aeration gas compared to air.
B) Study of analog mayonnaise
Similar mayonnaise was obtained with the use of the formulation of the preliminary mixture of the primary emulsion and the formulation of a starch basis, similar to that described in example 1. Gas (either nitrogen or air, depending on the implementation) again together with the preliminary mixture of the primary emulsion at a speed of 20 to 60 SCFH. The product density was measured at the exit of the node shear processing, as the initial density of the product (see example 1), and, further along, between the first and second cumulative tanks, as the density of the product before filling" (see example 2). Density measurement, nablyudavshiesya aerated product analogue, mayonnaise, are shown in table 2. Each density value in table 2 represents the average of three data points obtained during the implementation process, using the appropriate gas.
|The initial product density (g/cm3)||0,961||0,963|
|The density of the product before filling(g/cm3)||0,968||0,984|
The results in table 2 clearly show the improved density in an aerated similar mayonnaise, when using nitrogen as the aeration gas compared to air.
Used the influence of a change in the density of the components, measured above in the course of, and response to them. Used the processed materials and the installation according to example 2. As the aeration gas used air. In addition, on line 17 for supplying starch bases was fitted the h Coriolis flowmeter, to provide a density measurement on it. Another Coriolis flowmeter was installed on the pipe 23 for measuring the density already balanced product.
Used the system process controller QUICKSTUDY™, developed Adaptive Resources, Pittsburgh, PA, who worked as an automated control process. This system received signals of the density measurements from the Coriolis flowmeter used to measure the density of the product, and the second Coriolis flowmeter used to measure density in the line for feeding the starch base. Deviations recorded in the original starch-based, were identified by the system controller and speed controller feed gas was implemented appropriate corrective adjustment of the flow velocity predicted for reduction and compensation of deviations, otherwise projected for the density of the product, if not take immediate corrective action higher on the go. Deviations were recorded in the material of the product, also identified by the system controller, and the system automatically implemented appropriate corrective adjustment to the speed controller of the gas supply predicted for correction, if needed.
During assests the tion process, the density of the original starch bases arbitrarily changed by 0.2%. The current density increases starch bases automatically compensated by the controller, until the density of the product was exposed to, effecting a corresponding increase in the rate of gas flow, and Vice versa, the current density decreased starch bases automatically compensated by the controller, until the density of the product was exposed to, through the corresponding decrease in the rate of gas supply. The product density was recorded for each event. The results shown in the graph on Fig.
As shown in Fig, proactive adjustment, which, as shown above, suitable for use in the automated system controller, was able to provide the appropriate dynamic adjustment of the air flow rate in response to deviations of the density of the starch base, so that the density of the product can be maintained essentially constant.
Although the present invention is described with reference to specific embodiments of the method and product, it is clear that various changes, modifications and adaptation on the basis of the present description, which are assumed to be within the essence and scope this is about invention, defined by the attached claims.
1. The method of regulation to a given level of density of the aerated food product during its manufacture, in which the measurement of the density of the product is obtained in aerated food product in place, sufficient further, along with the place of injection box aeration gas used during the formation of aerated food product so that the product was in a stable condition, and carry out the adjustment of the speed of introduction of aeration gas, and this adjustment is calculated so as to reduce any difference between the reference and the measured densities of the product.
2. The method according to claim 1, in which the aeration gas contains gaseous material having a lower solubility in an aerated food product than the air.
3. The method according to claim 1, additionally containing a node shear processing between the gas injection box and measuring the density of the product, reported in a fluid environment with both, in which the measurement of the density of the product is obtained in aerated food product in place sufficient further, along with the place of injection box aeration gas, so that when measuring the density of the product was in a stable condition.
4. The method according to claim 3, further providing for measurement of density of the original Mat is rials recipes, used in the manufacture of aerated food product, in appropriate places, closer along the way, before node shear processing, whether the impact is measured density of the source materials of the formulation on the predicted density of the product and the implementation of the adjustment speed of the introduction of aeration gas, calculated to prevent or reduce changes in product density due to this difference.
5. The method according to claim 3, additionally providing for the exercise of measuring the density of aerated food product in place that are sufficient further, along with the host shear processing used when forming the aerated food product so that the product was in a stable condition, and adjust the speed of the introduction of aeration gas in place that is closer in the course, before the host shear processing that calculates the adjustment to reduce any differences between the reference and the measured densities of the products.
6. The method of regulation to a given density level of the food product during its continuous production, including:
a) selecting a set value of the density of the product;
b) production of food primary dispersion;
c) combining the gas introduced from the flow rate of gas, food primary variance is the s for the formation of a combination gas/food main dispersion;
d) mixing the combination gas/food main variance in the mixing site, effective for the distribution of gas bubbles in food primary dispersion, with the formation of aerated dispersed product;
e) discharge of aerated dispersed product in a fluid state from a node shear processing pass;
f) measurement of density dispersible product in the channel in place sufficiently remote from the mixing unit to the product was in a stable condition at the place of performance measurement;
g) comparing the measured density of the product with the specified density value of the product to determine whether the deviation between them;
h) adjusting the rate of gas supply in response to the deviation of the density defined in (g), by an amount correlated with the change in density of the aerated dispersed product, for compliance with the specified density value of the product;
i) repeating f), (g) and (h), in this sequence, at least one more time.
7. The method according to claim 6, in which the density measurement is carried out in the channel in place, in which the dispersed product is under pressure within +1 psi of atmospheric pressure on the outside from the channel.
8. The method according to claim 7, additionally containing the channel containing the first part, together with the total on fluid mixing unit from the first storage capacity, and the second part, reporting on the first fluid accumulation tank to the second tank, which supplies water capacity, and the density measurement is carried out in the second part of the channel.
9. The method according to claim 8, in which the density measurement is carried out using a densitometer.
10. The method according to claim 8, in which the densitometer is configured to communication with the controller, and the densitometer gives the controller a measuring signal indicating the magnitude of the balanced measured density, the controller adjusts the dimension and creates a predictable adjustment of the density and the controller compares the adjusting signal measurements obtained from a densitometer, with the specified density value of the product and issues a command signal to the gas control valve to adjust the rate of gas supply to the predicted value, to minimize any detected deviations between the measured adjusting the density of the product and the specified density value of the product, taking into account the change in density of the source material for the drug.
11. The method according to claim 6, in which the gas comprises a gaseous material having a lower solubility in dispergirovannom product, which is less than the air.
12. The method according to claim 6, in which the gas comprises gaseous the material, having a higher solubility in dispergirovannom product than the air.
13. The method according to claim 6, in which the gas is selected from the group consisting of nitrogen, helium, air, and mixtures thereof.
14. The method according to claim 5, in which the gas contains nitrogen.
15. The method according to claim 5, in which the main dispersion contains a mixture containing vegetable oil, eggs, acidulant, sweetener and water, and in addition the Association provides compositions of starch with the main variance in the mixing node.
16. The method according to item 15, in which the aerated dispersed product contains aerated emulsion oil-in-water.
17. The method according to clause 16, in which the emulsion is chosen from the group consisting of mayonnaise, dressings for salads, cheese, chocolate, soft cheese and cream filling.
18. Method for regulating to a given density level of the food product during its continuous production, including:
a) selecting a set value of the density of the product;
b) production of food primary dispersion;
c) measurement of density, food primary dispersion;
d) combining the gas introduced from the flow rate of gas, food primary dispersion to form a combination gas/food main dispersion;
e) mixing the combination gas/food main variance in node shear processing, effective distribution pusy Kow gas main food dispersion, with the formation of the aerated dispersion product;
f) discharge of aerated dispersion product fluid from the mixing unit into the channel;
g) measuring, during this process, the density of the aerated dispersion product in the channel in place sufficiently remote from the mixing unit, so that the product was in a stable condition when carried out measurement;
h) packaging aerated dispersion product;
i) measuring the density of the Packed aerated dispersion product;
j) comparing the measured density of the Packed product with measured during the product density to determine the model deviations;
k) adjusting the set value of the density of the product during the process in accordance with model variance;
l) calculating the predicted densities of the product during the process by adjusting the density during the process;
m) adjusting the rate of gas supply in response to the projected density during the process defined in 1), and density of the source material formulation, by an amount correlated with the change in density of the aerated dispersible product, to bring it into conformity with the specified density value; and
n) repeating (g)-m) in this sequence at least once.
19. The system is La the implementation of the method according to p,
a) the supply line food primary dispersions made with the possibility of messages in a fluid environment with the host shear treatment;
b) gas control valve, made with the possibility of combining gas under pressure with the main variance in the supply line of the main dispersion at a controlled rate of gas supply with the formation of a combination gas/food main dispersion;
c) node shear processing for mixing combination gas/food main dispersion, effective for the distribution of gas bubbles in food primary dispersion, with the formation of the aerated dispersion product;
d) a channel configured to receive aerated dispersion product coming out of the node shear processing in a fluid state;
e) densitometer made with the possibility of measuring the density of dispersed product in the channel and installed in working condition in the channel in place, which goes aerated dispersion product is in a stable condition; and
f) a controller configured to:
i) storing a predetermined density value of the product
ii) receiving the signal measurement of the density detected by the densitometer,
iii) comparing the measurement of density specified by the received signal density measurement, with the given values of the receiving product density, to determine whether there is a difference between them,
iv) adjusting the rate of gas supply in response to the measured deviation of the density defined in (iii), by an amount correlated with the change in density of the aerated dispersed product to bring it into line with the specified density value of the product; and v) repeating ii), iii) and iv) in this sequence at least once.
20. The system according to claim 19, in which there is a channel containing the first part of connecting in fluid node shear processing of the first storage capacity and a second part connecting in fluid first accumulation tank to the second tank, which supplies water capacity, and the densitometer is located in the second channel, and, in addition, contains additional machines made by measuring the density of the additional component (components) in a line (lines) supply of components, with the message in a fluid environment with the host shear processing, and issuance of the measuring signal (signals)showing (seashore) value(-ies) measured density (densities) optional component (components) for the controller, and the controller processes the signal (signals) measurements from additional scanners (scanners) with adjusted sq is testu product, obtained in the course of the process, for issuing a command signal to the gas control valve to adjust the rate of gas supply at the level specified to eliminate any projected variance density aerated dispersion product.
FIELD: food industry.
SUBSTANCE: mayonnaise contains following components in wt %: vegetable refined flavoured oil 34.0; milk yoghurt, 3.5% fat 30.0; sand sugar 1.8-3.2; table salt 0.80-1.20; acetylised sarch - adipat 2.50-4.00; ether of starch and sodium salt of octylenic succinic acid 0.30-0.40; xanthum gum 0.08-0.12; acetic acid 70% 0.30-0.60; kalium sorbate 0.08; natrium benzoate 0.08; the rest is water.
EFFECT: mayonnaise has homogenous cream-like consistency, elastic structure and lustrous surface with tender taste of natural milk yoghurt, high stability of mayonnaise emulsion during long-time storage with organoleptic properties kept during the whole storage time and absence of synaeresis while using in salads.
2 tbl, 3 ex
FIELD: food industry.
SUBSTANCE: mayonnaise contains following components in wt %: vegetable refined flavoured oil 66.7; milk whey protein concentrate 0.01-0.20; fermented egg yolk 0.12-0.18; mustard powder 0.25-0.90; stabiliser in form of mixture of 1/3 of xanthan gum and 2/3 of guar gum 1.00-1.40; sand sugar 1.50-3.50; table salt 0.9-1.30; 70% acetic acid 0.30-0.60; the rest is water. Mayonnaise can also contain "Gorchica" flavouring agent in quantity not more than 0.1 wt % and natrium bicarbonate in quantity not more than 0.05 wt %.
EFFECT: invention allows to expand range of food products in form of mayonnaises and increase product stability while keeping and reduce content of cholesterol.
3 cl, 4 ex
FIELD: food industry.
SUBSTANCE: food emulsion contains: approx. 7.5-60 wt % of oil, water, approx. 0.5-12.0 wt % of mixture consisting of emulsifier having higher HLB, approx. 8.0 and viscosity making emulsifier picked from caseins, casein salts and its mixtures, approx. 0.1-1.0 wt % of dissoluble food fibers and thickener picked from food starches, pectin, gum and its mixtures. In such mixture thickening emulsifier is presented in form of part of milk base, at least approx. 95% of all presented oil drops are smaller than 5 micron. Emulsion producing method is also presented. Food emulsion is usable for usage as base while producing food products with lowered fat content.
EFFECT: food products with lowered fat content prepared with food emulsion have a nice appearance, thickness and texture as well as sensor properties distinctive for food products with traditionally high fat content.
11 cl, 2 ex
FIELD: food products.
SUBSTANCE: protein sauce contains up to 85 wt % of protein hydrolyzate from scallop pallium and species in form of spicy decoction and flavour additives for increasing product's taste and aroma properties.
EFFECT: increased biological and food value, high organoleptical properties.
1 tbl, 5 dwg
FIELD: food products.
SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt % in ratio 1:4, adding of vegetable oil while mixing it till fat emulsion obtaining. After that filer, spicy decoction, flavor additives in form of sugar, mustard and edible acid are added to the emulsion. Homogenisation of obtained mixture in performed. Mustard is added in quantity 4.0-4.6 wt %, filler is used in form of protein scallop pallium hydrolyzate, obtained by fermentative hydrolyzate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C.
EFFECT: high stability, antibacterial properties, increased biological, food value and high organoleptical properties.
1 tbl, 5 dwg, 2 ex
FIELD: food products.
SUBSTANCE: oil dressing for vegetable salad consists of the following initial ingredients: 94% of vegetable oil, 3% of modified soybean flour, 2% of gelatine and 1% of carboxymethylcellulose.
EFFECT: improving organoleptical characteristics of vegetable salad.
FIELD: food products.
SUBSTANCE: mayonnaise consists of the following initial ingredients: mixture of refined deodorised vegetable or corn oil and unrefined linen oil enriched with selenium, fat-free soy flour, sugar sand, edible salt, mustard powder, citric acid, boiled waters from boiling gizzard skin and/or cucumaria umbles and tocopherol. Components are used in specified quantity.
EFFECT: mayonnaise has balanced fatty acid content, lowered cholesterol content, high viscosity and extended storage life.
FIELD: food products.
SUBSTANCE: production method of protein-carbohydrate product includes preparation of soya and carbohydrate component mixture in the form of tomato paste with 25% content of dry substances and its viscolisation. As soya component protein-carbohydrate mineral paste is used, that is obtained by sprouting soya seed at temperature of 24-26°C and seed layer height 15-20 cm in mineral carbo-hydrate-natrium water environment with filling up to the length of sprouts 4.0-5.0 cm every hour, with following barometric processing, cooling down and keepin till paste-like consistence with 25% dry substance content. Herewith protein-mineral paste is homogenised in the mix with tomato paste in the ratio 1:1. The obtained protein carbo-hydrate product can be used as sauce or paste to various garnished in catering.
EFFECT: natural protein carbo-hydrate product rich with mineral substances with high nutritious value using not technological but biochemical processes, decreases man-power effort and energy consumption of the production.
FIELD: food industry.
SUBSTANCE: invention relates to fish industry, particularly to the food product manufacturing from fish milt and can be used for emulsion type mayonnaise production. Frozen fish milt is defrosted, blanched during 10-15 min at the temperature of 100-110°C, minced, solution of proteolithic enzymes is added in the process of viscolisation in the quantity of 5-10 proteolithic units for 1 kg of fish milt. Then salt, sugar, preservatives, vegetable oil, acetic acid and later flavouring agents and/or boiled, minced aquatic organisms, such as cucumaria or soya cream are introduced to the obtained mass in 10-15 min. The obtained mixture is fermented and viscolised during less than 30 min at temperature of 40-45°C. Prior to packing the finished product is heated during 10-5 min at temperature of 85-95°C.
EFFECT: Obtaining of the product from fish milt, that is similar to mayonnaise type sauce in its characteristics and with storage life of 4 months at temperature 0°C.
4 cl, 3 ex
FIELD: food industry.
SUBSTANCE: mayonnaise contains refined deodorised vegetable oil, egg powder, skimmed milk powder, mustard flour, edible soda, sugar, salt, acetic acid of 80%, lactulose and water in the following ratio of components, wt %: refined deodorised vegetable oil 65.4, egg powder 5, skimmed milk powder 1.6, mustard flour 0.75, edible soda 0.05, sugar sand 1.5, salt 1.3, acetic acid of 80% 0.75, lactulose 1-2, water the rest.
EFFECT: invention provides for mayonnaise emulsion stability at decreased moisture and acidity weight fraction.
1 tbl, 3 ex
FIELD: food-processing industry.
SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cracked red pepper, coriander, basil and caraway, said components being used in receipt amounts.
EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.
FIELD: food-processing industry.
SUBSTANCE: method involves boiling mixture of tomato and banana pulp while adding sugar, salt, acetic acid, cinnamon and clove, said components being used in receipt amounts.
EFFECT: provision for producing of novel sauce with harmonic combination of organoleptical properties and reduced adhesion to package.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, basil and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, thyme and mustard in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, coriander, mustard and laurel leaf in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, Jamaica pepper and coriander in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and Jamaica pepper in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ginger, cardamom and nutmeg in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.
FIELD: food industry.
SUBSTANCE: the suggested sauce should be prepared due to boiling down the mixture of tomato and banana puree by adding sugar, salt, acetic acid, ground Cayenne pepper, marjoram and basil in certain formula quantities. This provides to obtain new sauce of decreased adhesion to packaging and with harmonic combination of organoleptic properties.
EFFECT: higher efficiency.