Bath pasteurization

 

(57) Abstract:

Usage: heat treatment of liquid food products in small enterprises. The inventive bath pasteurization comprises a heat-insulated vessel with a water jacket, with electro-mechanical stirrer, a level sensor, a resistance sensor, solenoid valve, and a Cabinet with electrical equipment, particularly with the expansion device, time relay, key mode, other equipment on and alarm. The sensing element level switch is installed in the upper part of the cavity of the water jacket. Bath supplied by a tubular electric heaters, introduced into the cavity of the water jacket through the outer flanges of the lower plate. The heaters are connected through the starter Cabinet with power supply network. The coil of the contactor connected in series with the contact of the temperature-controlled device, break upon reaching a predetermined temperature, and contact level switch, lockable in the presence of a given amount of water in the cavity of the shirt. The circuit consisting of series-connected relay time and closing time independent contact of this relay is connected to the PA is tuski starter and break contacts of the temperature-controlled device. The proposed bath can be used for the heat treatment of liquid food industries, deprived of steam supply. 2 Il.

The invention relates to the field of engineering for the food industry, namely for leaky capacitive apparatus for the heat treatment of liquid food products such as milk, and can be used for pasteurization, cooling, thermostatic shutter speed (fermentation and maturation) of such products mainly in small enterprises, farms.

The famous baths of pasteurization, using as coolant vapor containing the heat-insulated container with a stirrer and solenoid valves on the steam and water lines, managed regulatory and showing electrical appliances (Reference equipment of the enterprises of the dairy industry. Under the editorship of Dombaeva N. And. M Pishepromizdat, 1972; Pratico C. P. Lundgren Century, Machines and equipment for the dairy industry. M Food industry, 1979). These baths are widely used in domestic and foreign food industrial enterprises (product catalogue of equipment for the dairy industry. M. Mir 1991. Proektirovanie, but can't be used on enterprises that do not have steam supply.

Closest to the proposed decision on the appointment, composition, achieved the effect and therefore adopted for the prototype is bath pasteurization G6-OPB-1000 (bath pasteurization G6-OPB-1000. Passport and instructions for operation and maintenance. Angarsk electrolysis chemical complex. 1992).

This bath comprises a heat-insulated vessel with a water jacket and a steam injector, with electro-mechanical agitator, level switch and a resistance thermometer in the food cavity, solenoid valves for water and steam. Bath also contains a control Cabinet with electrical equipment, in particular with regulating and indicating electrical measuring instrument, a secondary Converter level switch, mode switch, time relay and other electrical equipment on and alarm.

Operation of the known baths is only possible with the steam supply line or offline steam generator, which significantly limits the scope of its use. Small enterprises of milk producers, farmers often do not have steam supply, deprived of the opportunity to make a ball of the product in capacitive devices or forced to expend significant funds to the steam supply device.

We offer bath pasteurization unlike pasteurization baths G6-OPB-1000 uses for product heating the heater through the water jacket instead of a steam heater. The sensing element level switch is installed in the upper part of the cavity of the water jacket, a tub provided with a tubular heaters inserted through the removable flanges at the bottom the bottom, into the cavity of the water jacket, the heaters are connected through the starter with power supply network. The coil of the contactor connected in series with the contact of the temperature-controlled device, break upon reaching a predetermined temperature, and contact level switch, lockable in the presence of a given amount of water in the cavity of the shirt. The circuit consisting of series-connected relay time and closing time independent contact of this relay is connected in parallel with normally open contact of the actuator of the heater are connected in parallel with the above-described chain of series-connected coils of the actuator of the electric heaters and break contacts of the temperature-controlled device.

These differences allow us to apply the proposed bath without ispone shows that leaking tanks with built-in tubular electric samovars, teapots and other devices for heating and boiling liquids) have been widely known. However, the introduction of tubular electric heaters in the cavity of the water jacket of the bath through the outer flanges of the lower disk and above the connection of equipment in the aggregate reported tub new properties, namely, to provide heating of the food product in the bath without the use of steam supply.

In Fig.1 shows a General view of the proposed bath without a control Cabinet; Fig.2 circuit diagram of a bath.

Tub contains (Fig. 1) building on three legs representing a double-walled receptacle, one wall 1 which forms a product cavity, the other wall 2 is provided outside the insulation 3 and together with the first wall forms a cavity of the water jacket. The casing is provided with a cover 4, which consists of two parts, the frame 5 has a motor 6, a gear 7, mixer 8, entered in the product cavity and the resistance thermometer 9 is also introduced into the product cavity. The case has sensitive element 10 level switch, introduced from above into the cavity of the water jacket. Bottom on the bottom of the building is the loud. Bath supplied with food by the valve 13, the overflow pipe 14, the pipe with the drain valve 15 and the electromagnetic valve 16, which connects the cavity of the water jacket with water. For electrical connections of electrical equipment with a control Cabinet mounted on the trough body, it is equipped with connecting boxes 17.

The control Cabinet contains (Fig.2) automatic switch 18, the fuse 19, the switch control circuit 20, the push-button control station 21, the actuator 22 of the mixer 8, the actuator 23 of the heater 12, the actuator 24 of the electromagnetic valve, time relay 25, the key mode selector 26, a controller 27, the secondary Converter 28 level switch, signal lamp power supply 29 and the dangerous decline in water level in the jacket 30, and the audio signal 31.

The electrical connections of the circuit elements shown in Fig.2, basically the same as the compounds in the bath pasteurization, taken as a prototype. The difference consists in the circuits of the heating mode, the exhaust from the contacts of the key selection mode. In the tub this circuit contains a relay contact 28 connected at a given water level in the jacket connected in series with a fork, one branch of which is the settlement of the water and closing time independent relay contact time, as in other branches of series-connected coil contactor heater and contact thermostat, break upon reaching the set temperature of the heating (pasteurization).

The work of the bath is controlled in three modes: cooling, heating (pasteurization), thermostatic shutter speed with the possibility of independent control of the mixer in any mode. Provided for signaling the availability of power, lack or disappearance of water in the jacket to the end of the modes of heating and cooling. The operator selects the mode of operation of the bath by means of a key 26. To this must be installed as required by the technology of the time delay relay 25 and the setting of thermostat for heating and cooling.

In cooling mode closed during the initial high temperature contact of thermostat includes a solenoid valve, than opens the supply of water to the shirt, where, cooling the product, it is through an overflow pipe is freely discharged into the sewer until such time as the product temperature is controlled by thermostat is not equal to the setpoint. When thermostat opens its contact, the valve on the cooling water line is closed, the actuator 24 when its off includes sonically the wow signal.

In the heating mode closed under initial low temperature product contact thermostat includes from the actuator 23 heaters, which begin heating the product through the shirt. In case of lack of water in the jacket using the contact level switch locks the actuator 23, the light turns on alarm 30 and audible warning 31 and prevents failure exposed from the water heater. When the desired temperature controlled by thermostat, the last contact is opened, disconnecting the coil of the contactor 23 and the power to the heaters.

When this closed contact switch 23 turns on the relay time, using their own time independent contact of this relay gets on samaritana and starts counting time of heating, during which ensures the possibility of re-inclusions reducing temperature through contact of thermostat already described. After a set time delay time independent closed relay contact time, including the sound signal showing the end of the regime and calling translate key mode selector in the neutral position, than shuts off the heating mode and C is the first key position 26. Temperature determined during the previous regime of heating or cooling and does not change in time due to the large thermal inertia of thermally insulated containers filled with product and water in the jacket, with considerable heat.

Thus, the proposed bath allows for thermal processing of food products in terms of use of energy only electricity and cold water supply, which gives the opportunity to process raw materials for small businesses and farms, deprived of steam supply. The economic efficiency of this solution consists in saving capital costs, compensating losses in energy transformation through steam, since the efficiency of electric heating from heating Elements higher efficiency steam heat, and in the opportunities afforded by the proposed bath producer milk under the steam supply, and therefore deprived of the opportunity to recycle raw materials, obtaining great commercial profits from sales of finished products compared with profit from the sale of unprocessed materials.

Bath pasteurization containing thermally insulated vessel with a water jacket, electro-mechanical stirrer, ustroystva, the secondary transducer level switch, mode switch, time relay, instrument switching and signaling, characterized in that the sensing element level switch is installed in the upper part of the water jacket, and in its lower part, at the bottom of the installed detachable flanges with tube heaters, introduced into the cavity of the water jacket, tubular heaters are connected through electromagnetic starter with power supply network, the coil of the contactor connected in series with the contact of the temperature-controlled device, break upon reaching a predetermined temperature, and contact level switch, lockable in the presence of a given amount of water in the cavity shirts, when this electrical circuit consisting of series-connected relay time and closing time independent of the last contact that is connected in parallel with normally open contact of the electromagnetic contactor of the heater are connected in parallel with an electrical circuit consisting of series-connected coils of the electromagnetic actuator electric heater and NC contact of the temperature-controlled device.

 

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