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.
FIELD: food-processing industry.
SUBSTANCE: method involves forming basic product by extruding it immediately into sublimation chamber zone with pressure above triple point; providing evaporative freezing of product with pressure below triple point and sublimation drying thereof in superhigh frequency energy field, with following removal through sluice gate; providing additional extrusion of product through coaxial channel peripheral with respect to central channel; introducing product with increased content of dry substance via peripheral coaxial channel for further forming of slightly dried carcass of product; feeding product with low dry substance content via central channel.
EFFECT: improved quality of product and reduced power consumption.
2 cl, 2 dwg
FIELD: food-processing industry, in particular, processes for preservation of animal food products.
SUBSTANCE: method involves removing about 60-70% of moisture from product to be dried by stepped reduction of pressure accompanied by freezing of product at each stage to minimum temperature corresponding to pressure at the given stage, and heating product between steps by means of working fluid to -5, -4 C; providing holding of product in frozen state at minimum temperature at each stage. Heating of product between stages is carried out with the use of inert gas, such as carbon dioxide or nitrogen. Frozen product holding time at minimum temperatures is increased with decrease of pressure at stages.
EFFECT: improved quality of end product.
FIELD: food-processing, microbiological and chemical industry, in particular, removal of liquid or frozen agent from product, more particular, sublimation concentration and drying of frozen solutions or suspensions, sublimation drying of frozen food products, and also concentration or drying of liquid solutions and suspensions.
SUBSTANCE: method involves providing reaction of product with absorbing solution in vacuumizer by mass exchange through gaseous phase; providing heating of product to be dried using absorption heat of vapors of agent to be removed, said absorption being provided by means of absorbing solution and said heat being transmitted through heat transmitting device or through heat conducting walls which separate product to be dried from absorbing solution. In order to heat said product, heat of condensation vapors of agent removable from absorbing solution during regeneration thereof may be also utilized. Freezing of product and keeping of temperature mode in drying chamber are provided by means of refrigerating unit. Utilization of absorbing solution for creating hydraulic gates in processing pipelines provides for increased pressurization of vacuumizer and reduced loading of vacuum pump.
EFFECT: reduced consumption of power for sublimation or evaporation of agent to be removed from product by drying procedure.
13 cl, 4 dwg
SUBSTANCE: method includes pouring the preparation into a vessel, its freezing, sublimation and finish drying on the shelves of sublimation plant. Freezing of the preparation is performed at inclined position of vessel axis relatively to vertical line for angle of 45÷75 degrees, and sublimation process is conducted during heating of shelves at the speed of 10÷15°C per hour up to temperature of 30÷35°C.
EFFECT: claimed method makes it possible to accelerate the process of drying with simultaneous reduction of energy flow.
2 dwg, 3 ex
FIELD: food industry.
SUBSTANCE: invention relates to food industry. In accordance with the method proposed evaporation of a liquid hydrophobic working medium is performed. The working medium vapours, moving as a result of differential pressure, are heated and passed through a layer of frozen product being dried. This process is performed one or several times, passing heated working medium vapours through, accordingly, one or several layers of frozen product being dried. The produced mixture of water vapours and working medium vapours is passed through one or more desublimators/absorbers where desublimation/absorption of water vapours from the mixture is performed. One performs condensation of working medium vapours and liquid working medium return to the process beginning. The working medium is represented by a low-boiling liquid or an easily liquefied gas. Proposed is a device for the method implementation.
EFFECT: usage of this group of inventions enables drying time reduction and prevention of contact of the product being dried with atmospheric oxygen.
10 cl, 1 dwg
FIELD: food industry.
SUBSTANCE: invention relates to food industry. Milled food product (in a 5-70 mm thick layer) is put into a vacuum chamber. A residual pressure (2-3) kPa is built in the vacuum chamber. The product is heated until a temperature is 70-80°C with thermal capacity 9.0-9.5 kW/m2. Vaporised moisture condensation is performed by the evaporator of a refrigerating machine, temperature on the surface minus 25-30°C.
EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.
FIELD: food industry.
SUBSTANCE: invention relates to food industry. According to the proposed method production of a powdered ice-forming biological reagent is performed by way of moisture evaporation (under vacuum) from liquid microbial or protein suspension with initial temperature equal to 26°C in flat-bottomed pans with walls 30-50 mm high containing porcelain balls with a 3 -7 mm diameter in a layer up to 50% of the pans walls height. The suspension poured into the pans in a layer height whereof is twice as little as that of the balls layer is divided by the balls into a multitude of small volumes with the pans subsequently covered with unwoven textile. Then follows the drying process during 9.0 - 12.5 hours with continual adjustable vacuumisation, controllable in terms of residual pressure in the chamber at four temporal stages of drying.
EFFECT: method allows to produce the end product in powdered form convenient for application and ensures high stability of the reagent during storage.
5 tbl, 2 ex
FIELD: food industry.
SUBSTANCE: invention relates to production of a biologically active food additive and may be used for preventive alimentation. Milled horseradish root is infused in water during no less than 24 hours at a ratio of S: L = 1: (4.5 -5.0). The water extract is subjected to vacuum sublimation dehydration. Produced sublimated horseradish root powder in an amount of 25-35 g is mixed with 900-1100 g of natural floral honey. One introduces (while thoroughly stirring) magnolia vine oil into the mixture in an amount of 35-45 drops per 1000 g of the mixture.
EFFECT: simple mixing of the initial components, in a strictly specified ratio without modification of their chemical composition allows to enhance efficiency of the biologically active food additive impact on the immune system and to strengthen antiviral activity.
FIELD: food industry.
SUBSTANCE: according to the method, raw eggs are washed, disinfected, placed onto a transporter and subjected to freeze-quenching. Frozen eggs are subjected to hot water impact during passing through the grate device where they are subjected to dynamic impact stress till complete shelling. According to one version, shelled eggs are frozen and used as raw materials. According to other versions, eggs are glazed with subsequent freezing or subjected to sublimation drying.
EFFECT: shelled eggs usage in food industry.
FIELD: food industry.
SUBSTANCE: invention relates to food technologies, to texturised two-component lyophilised products and their manufacture methods. Proposed is a method for manufacture of a soluble food product that involves joint deposition (co-deposition) of the first component and the second component at a temperature of -5°C - 10°C onto a flat surface to mould the product, the product cooling to a temperature lower than approximately -5°C and the product subjection to a lyophilisation stage during approximately 5 - 20 h under a pressure equal to approximately 0.1 - 1.0 mbar. Additionally proposed is a soluble food product produced by the said method and containing the first component and the second component that form the food product where the moulded food product is lyophilised with the first and the second components visually discernable in it. The first component may be selected from the group including yoghurt or another dairy product, a puree, a grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or any other seafood or their combinations while the second component may be selected from the group including yoghurt or another dairy product, a puree, a grain product, cheese, fruit, vegetable, meat, malt, chocolate, coffee, fish or any other seafood or their combinations.
EFFECT: present invention ensures a more effic8ent and effective method for a two-component food product manufacture.
18 cl, 6 dwg