The method of drying food

 

(57) Abstract:

To reduce the sorption food oxides of nitrogen drying flue gases in the core of the torch burning liquid or gaseous fuel is placed at least one rod element with a surface having a continuous emission spectrum.

The invention relates to the technology of food industry, namely the technology of preserving food by the method of drying flue gases.

A known method of drying food, providing for the combustion of liquid and gaseous fuel, the mixing of flow of the combustion gases with the air flow and processing of the food product obtained gas mixture to reduce its moisture content to a predetermined value (Becker M, Viesturs U. Even I, and others, Spray drying liquid temperature-sensitive products // Modern methods of drying food and feed products - Riga: PRINCIP, 1964, S. 6-35).

The disadvantage of this method is the low quality products due to the sorption of them generated by the combustion of fuel NOx.

The technical result of the invention is to improve the quality of the products.

This result to Oliva, mixing the flow of the combustion gases with the air flow and processing of the food product obtained gas mixture to reduce its moisture content to a specified value, according to the invention in the process of burning fuel in the core torch placed at least one rod element with a surface having a continuous emission spectrum.

This improves the quality of the products by reducing or eliminating the sorption they oxides of nitrogen.

The method is implemented as follows.

The food product is placed in a drying chamber or pass through it in a continuous stream. Liquid or gaseous fuel is burned, before placing the burner in the core zone of the torch burning fuel at least one rod element having a surface with a continuous spectrum. The surface material of the rod, providing radiation in a continuous spectrum, can be ceramic or metal oxides. In this case, due to the absorption of energy in the bands of the emission spectrum of carbon dioxide and water, which are the main products of combustion of liquid and gaseous fuel rod element removes heat from the core zone of the torch conductive and radiation. Radiation outlet t the which is at least in some neighborhood of each rod cannot oxidation of nitrogen by oxygen. The resulting stream of flue gas with a reduced content of nitrogen oxides or not include them at all, is mixed with the air stream to achieve a predetermined temperature, and then treated food product stream resulting mixture to achieve a given reduction in humidity. In the absence or reduced content in a gaseous heat carrier of nitrogen oxides them sorption food product is reduced or becomes impossible. This reduces or eliminates undesirable chemical changes in drying the product and improves its quality.

It should be noted that the location of the staging emitters in the nucleus of the torch allows to achieve the above result only with a continuous spectrum of radiation. While the energy intensity of drying increases as the exhaust from the engine of the torch heat is redistributed in the flow of the drying agent. Experiments have shown that the greatest reliability exception of the formation of nitrogen oxides is achieved by placing in the nucleus of the torch of the maximum possible number of rods in a checkerboard pattern with a minimum size of their cross-section.

Thus, the proposed method can improve cacessories fuel mixing the flow of the combustion gases with the air flow and processing of the food product resulting gaseous mixture to reduce its moisture content to a specified value, characterized in that the fuel combustion in the engine of the torch is placed at least one rod element with a surface having a continuous emission spectrum.

 

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