Device for paratergites processing of fruits and cooking
(57) Abstract:Use: food treatment by heat and pressure. The inventive device for paratergites processing of fruits and cooking contains a working chamber with a lid. On the cover installed safety and emergency valves. Valve made in the form of fittings for hose connections for steam. The working chamber is made with a removable insulating cover, suitable for sitting. In the working chamber has a thermal energy source with a regulator. 3 Il. The invention relates to the field of electrical engineering, in particular to section electrothermal equipment for processing of food products by heat and pressure.The known device, in which the cooking by the influence of heat and pressure, called pressure cookers (ed. St. USSR N 1423109 And 47 J 27/08, publ. BI N 34, 1988), which consist of the working chamber, a sealing cover gasket, clamping fixtures and usually two valves: safety and emergency. The disadvantage of all pressure cookers is their limited functionality, in the framework with minimal loss of their edible parts (application EPO N 283607, 23 N 7/00). In the working chamber of the fruit is exposed to radiant heat and direct contact with the heated liquid when the pressure in the working chamber 2105PA. The product is then rapidly exposed to high temperature and pressure environment. A disadvantage of such a device performing the sole cleaning fruits.A device for paratergites cleaning of fruits and vegetables (ed. St. USSR N 441917, And 23 N 7/08, publ. BI N 33, 1974). The device comprises a working chamber, a relief valve, valves instant release steam from the working chamber, a source of heat and sealing the lid. The device allows for clean fruits, cooking food, drying food, cooking viscous products, such as jam or tomato paste.Above mentioned disadvantages can be eliminated by creating a multifunctional device. Of such devices is the closest to the technical nature of the invention is a device for cooking (French patent N 676204, class. And 47 J 27/08, 1930). The device comprises a working chamber with a sealing lid. Under the bottom of the working chamber is placed an adjustable source of thermal energy and is provided with prigotovleniya food in Overdrive, normal or slow mode, to keep cooked foods warm for a long time, drying food, cooking viscous products.A disadvantage of this device is its limited functionality.The task of the invention to create a device with the following features, combined in one device: Mantovani; sokovarki; preparation of viscous products such as jam or tomato paste; cleaning the fruit; milk pasteurizer; nebulizer; distillation; steam sterilizer; drying fruits, vegetables, herbs; melenovsky; warmers; thermos.The problem is solved in that the housing of the safety and ESD valves made in the form of fitting, and the device is equipped with a hose for steam and detachable insulating cover.In Fig. 1 shows a longitudinal section of the device of Fig. 2 a top view with the housing cover removed; Fig. 3 is a longitudinal section of the safety valve.Device for paratergites processing of fruits and cooking consists of the working chamber 1, the sealing cover 2 with a gasket 3, the clamping device 4 with a handle 5, a yoke 6 is th 11 valves with shut-off cargo 12, casing 13, the heat source 14 with the regulator heat 15. Emergency valve 11 is different from the safety valve 10, the greater weight of the shut-off cargo 12. Case 16 emergency and safety valves made in the form fitting on one diameter or different diameters or step.The device operates as follows.In the working chamber 1 pour water in an amount necessary to produce steam, based on the volume and pressure inside the chamber. Then it is filled with the raw material being processed, such as potato tubers. After that, the working chamber is closed with a sealing cap 2 with a gasket 3 and the clamping devices 4, for example, a screw, rotation of the handle 5 through the rocker 6, the ends of which are located in the tabs 7, seal the working chamber 1. Valves instant steam release 8 closed by the handle 9, which is, for example, in a horizontal position. Safety 10 and 11 emergency valves closed shut-off cargo 12. The casing 13, the closing device is cleared.Include a thermal energy source, for example, an electrical heating element connected to the electrical network through the controller heat 15, will the eyes of the camera 1 temperature and pressure, sufficient for processing fruit, the heat source 14 is automatically or manually shut off. Handle 9 open valves 8, instantaneously reducing the pressure in the working chamber 1. Then remove the sealing cover 2, unload the fruit and carry out the final cleaning, rinsing them with water.If the proposed device used for quick cooking, the raw material is loaded into the working chamber 1, cover it with a lid 2 and lead all valves in the closed state. Then include a thermal energy source 14. In the process of cooking the necessary pressure in the working chamber 1 is automatically maintained safety valve 10. After cooking, the pressure in the chamber 1 reduce partial opening of the valve 8 by slowly turning the handle 9. Then remove the cover 2 and unload the food.Preparation of viscous food products, such as jams, tomato paste or pasteurization of milk is carried out by loading the substrate into a vessel, mounted on a stand, located at the bottom of the working chamber 1, is covered by water. Seal the working chamber includes a source of thermal energy and reduce the product until tender. The preparation is carried out with steam, eliminating progranm, which set on scopriamo the tank on the stand installed at the bottom of the working chamber 1, is covered with water.If the proposed device is used for slow cooking on the type of "Russian stove", the temperature in the working chamber 1 is adjusted using the regulator heat 15, for example, up to 90-95oC and the device are enabled on the time required for cooking (up to several hours).Drying vegetables, fruits or herbs perform off-sealing the cover 2. Subjected to drying raw materials laid out on grids, which have in the working chamber 1, and include a thermal energy source 14. Regulator heat 15 lead temperature in the working chamber 1 until required for drying, for example, 40-70oC.If the proposed device is used for steam sterilization, distillation or inhalation, into the working chamber 1 pour the water and seal the lid 2. The valves 8 are closed, and with safety 10 and/or 11 emergency valves lifted off cargo 12. After turning on the heat source 14 and bring water to a boil, leaving steam sterilized, for example, glass jars. If the housing 16 PR is STV, its get distilled water. Inhalation in the water, if necessary, add herbs or medication, and the desired temperature in the working chamber 1 is installed regulator thermal energy 15.If the device is to close the casing 13, is made with insulating walls, the unit has a thermostatic effect. This allows you to use the device as a thermos. When running casing 13, suitable for sitting, and regulation of the slider 15 of the heat energy transferred into the working chamber 1, the device is used as the heater-seat. Device for paratergites processing of fruits and cooking containing working chamber, sealing the lid with safety, emergency valve body and valves instant release steam from the working chamber, a source of thermal energy with a regulator and a heat insulating casing, characterized in that it is equipped with a steam hose, building safety and emergency valves made in the form of fitting for hose connections, and a heat insulating casing made removable and suitable for sitting.
FIELD: food-processing industry, in particular, method and equipment for thermal processing of liquid product.
SUBSTANCE: method involves heating product by means of steam which is supplied and immediately mixed with product by spraying said product until product droplets are produced, with diameter of droplets being less than 0.3 mm; heating at heating rate less than 1,100 C/s to temperature which does not cause qualitative changes in product, with pressure changing rate for spraying of liquid product being at least 109 Pa/s, and droplet speed making at least 10 m/s; carrying out heating under low pressure conditions by means of unsaturated steam, which is supplied in the same direction. Apparatus has spraying chamber incorporating sprayer, steam generator, cooling chamber and vacuum pump, and is additionally equipped with steam generator. Spraying chamber is further provided with vacuum controlling unit providing for keeping of pressure at the level of 0.25 Pa.
EFFECT: provision for desired level of microbiological stability without changing of organoleptical and physicochemical properties of product.
4 cl, 2 dwg, 3 tbl, 3 ex