Method for manufacture of sublimated food products

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

 

The present invention relates to the production of freeze-dried food.

A known method for continuous freeze drying heat-sensitive materials (Patent of the Russian Federation 2187053. CL. F 26 7/00, 08.10.2002), including the formation of pellets and freezing of granules capillary-porous material in a vacuum, drying it in the field of infrared radiation to the formation of the dry box of pellets from torrefied outer surface of the create layer from moving it from top to bottom granules, which are constantly exposed in the upper part of the layer field of the microwave, and is blown from below the layer of dried material by a flow of inert gas, such as argon, with a residual pressure above the upper surface of the support layer corresponding to the saturation temperature of sublimating vapor is equal to the minimum temperature freezing temperature in layer one-third the height from the upper surface does not exceed the freezing point depression temperature product temperature at the bottom surface of the dried layer of material installed in a flow of inert gas is not higher than the temperature that reduces its biological activity characteristic parameter at a residual pressure of water vapor corresponding to the freezing point depression of the freezing temperature of the material, and moving the granules in the layer of the difference changes the water pressure PA is s between the upper and lower surface layer to leave a permanent process for continuous drying of the material.

The disadvantage of this method are the use of additional inert gas (such as argon) to create the required residual pressure, as well as application fields of infrared radiation for the formation of the dry box of pellets from torrefied outer surface, resulting in high energy costs and increase the cost of the product.

The closest in technical essence and the achieved effect to the proposed is a method for freeze-dried food (RF Patent 2197874. CL. 23 L 3/44, 10.02.2003. Bull. No. 4), including the formation of the original product by extrusion by extrusion directly into the sublimation chamber zone pressure above the triple point due to its simultaneous steam treatment under pressure above the triple point with the formation of a highly uniform porous structure, evaporative freezing of the product in the area with a pressure below the triple point and freeze-dried in the field of microwave energy with the subsequent removal through a rotary shutter, while the steam valve for education zone with a pressure above the triple point is created by vapor formed as a result of evaporation of moisture in the feed area of the product.

The disadvantage of this method is the impossibility to obtain what the product with the desired properties and to dry the product with a low content of dry substances as a result of its rapid boil, spray and obtain them vague shapes and sizes, which leads to higher energy costs and lower quality when it is processed.

An object of the invention is to obtain a product with desired properties, the drying ability of the product with a low solids content and improving the quality of the finished product, reducing energy consumption for its receipt.

This object is achieved in that in a method of producing freeze-dried food, including the formation of the original product by extrusion by extrusion through the Central channel of the extruder directly into a sublimation chamber zone pressure above the triple point, created through steam shutter from the vapors formed as a result of evaporation of moisture in the feed area of the product to obtain a highly uniform porous structure, evaporative freezing of the product in the area with a pressure below the triple point and freeze-dried in the field of microwave energy with the subsequent removal through a rotary shutter, what's new is that advanced extrusion product produced by coaxial peripheral relative to Central channel, with coaxial peripheral channel enter a product with a solids content of 30-50% or in the high-fat or sugar followed by the formation of dried-up carcass of a product due to intensive evaporation of moisture under vacuum at a residual pressure of 611-620 PA, and along the Central channel is carried out in this framework the supply of a product having a solids content of 3-10%.

The technical result is to obtain a product with desired properties and in the possibility of drying the product with a low content of dry substances with high quality and low energy consumption.

Figure 1 presents a General view of the installation for implementing the method of obtaining freeze-dried food, figure 2 - extruder and a method of forming patterns of a product during its extrusion directly into the sublimation chamber zone pressure above the triple point.

Installation (1, 2) for the method of obtaining freeze-dried food consists of vacuum-sublimation chamber 1 with vertically installed extruder 2 to supply its product, which has a Central channel 3, which are coaxially installed forcing screw 4 with the possibility of rotation of the actuator (not shown). The center channel 3 is limited by the housing 5, also mounted rotatably, but in the opposite direction from the rotation of the screw 4. On the outside of the housing 5 there are turns of the screw 6, located in the peripheral coaxial channel 7, a limited body of extruder 2.

Inside the vacuum transfer chamber 1 (Fig 1) around the vents of the AC is Alov extruder 2 is installed nozzle in the form of a Laval nozzle 8, the diameter of the narrowest part of which 15-20% larger than the diameter of the peripheral coaxial channel 7 of the extruder 2. Moreover, the Laval nozzle 8 at its narrowest part allows you to ensure the creation of steam hydrodynamic shutter separating the feed area of the product pressure above the triple point from zone samozatachivanie and freeze-drying with a pressure below the triple point. The nozzle in the form of a Laval nozzle 8 after the narrow part is equipped with a 9 sources of microwave energy (e.g., magnetrons). According to the source of microwave energy 10, located on the lower generatrix of the Laval nozzle 8, is installed with the possibility of changing the angle of inclination. In the lower part of the vacuum transfer chamber from outside the range of sources of microwave energy 10 posted by dividing-packing device 11. The unit has a rotary shutter 12 for unloading the product from the dryer and remote desublimator (not shown).

The method of obtaining freeze-dried food is as follows.

Previously (figure 2) is driven into rotation of the intake auger Central channel and its body, but they rotate in opposite directions.

Original product with high solids content (e.g., 30-50%) served in the peripheral coaxial channel 7 (figure 1), which under the action of forces in tkow the screw 6 of the housing 5 is moved to the entrance of the vacuum chamber 1 freeze dryers.

When maksalina peripheral channel 7 product with high solids content (e.g., 30-50%) in the vacuum chamber 1 dryer from it begins to rapidly evaporate moisture, vapors which allow you to create a steam valve in a narrow section of the Laval nozzle 8 to form the area (figure 1) with a residual pressure at the triple point, but not below it (for example, 611-620 PA), providing an exception block samatamason product channels 4, 7 of the extruder 2. Due to the high solids content, i.e. a small amount of moisture in this product occurs under the action of suction rapid dewatering, compaction and the formation of tubular dried skeleton (figure 2).

In addition, a coaxial peripheral channel can introduce the product with a high content of fat or sugar as these foods moisture is bound and foams are not so intensively that allows you to adjust the thickness and the shape of the frame of the loom.

Upon reaching tubular dried-up carcass of a narrow section of the Laval nozzle 8 and the entrance to the area samozatachivanie with a residual pressure below the triple point (for example, 609-100 PA) in the internal cavity by means of screw 4 through the Central channel 3 is the product with a low solids content (e.g., 3-10%). In the inner cavity of the tubular frame product with low sod is a neigh dry matter boils and forms a foam structure, which in the area with a residual pressure below the triple point samosobirayutsya obtaining a highly uniform porous structure.

Formed harness product moves into range of a field of microwave energy from sources 9, 10, where evaporative freezing the product is subjected to freeze-drying at a working residual pressure (for example, 50-100 PA) with final formation of a highly uniform porous structure due to the intensive sublimirovanny moisture.

Next, the dried bundle product is fed into a separating-packing device 11 and is discharged from the unit through the rotary valve 12.

The proposed method has the following advantages:

the extrusion product by extrusion as in the Central channel of the extruder, and coaxial thereto a peripheral channel and the introduction of this via a coaxial channel product with a high content of dry matter, fat or sugar followed by the formation of dried-up carcass of a product due to intensive evaporation of moisture under vacuum at a residual pressure at the triple point, but not below it, and through the Central channel implementation in the frame of the feed product having a low solids content, allow get the product with the desired properties and high quality with low energy consumption;

- feed into the internal cavity of the tubular dried skeleton of the product with a low solids content (e.g., 3-10%) when it reaches the narrow part of the Laval nozzle and the entrance to the zone of samozatachivanie with a residual pressure below the triple point allow you to form a foam samatamason mass inside the frame that provides reliable, uninterrupted reception of the product with a highly uniform porous structure with rapid solubility and the corresponding original taste.

1. The method of obtaining freeze-dried food, including the formation of the original product by extrusion by extrusion through the Central channel of the extruder directly into a sublimation chamber zone pressure above the triple point, created through steam shutter from the vapors formed as a result of evaporation of moisture in the feed area of the product to obtain a highly uniform porous structure, evaporative freezing of the product in the area with a pressure below the triple point and freeze-dried in the field of microwave energy with the subsequent removal through a rotary shutter, characterized in that it further squeezing of the product produced by coaxial peripheral with respect to the Central channel, etc is this via a coaxial peripheral channel enter a product with a solids content of 30-50% followed by the formation of dried-up carcass of a product due to intensive evaporation of the moisture from it under the influence of rarefaction at a residual pressure of 611-620 PA, and the center channel is carried out in this framework the supply of a product having a solids content of 3-10%.

2. The method according to claim 1 characterized in that the coaxial peripheral channel enter a product with a high content of fat or sugar.



 

Same patents:

The invention relates to food processing equipment in the production of freeze-dried food
The invention relates to the food industry
The invention relates to the technology of food industry, namely the technology of preserving food by the method of drying flue gases

The invention relates to a drying technique, in particular to vacuum drying liquid, pasty or solid, flat-moisture materials, and can be used in food, chemical, medical and other industries

The invention relates to techniques for storing and processing food products and can be used for cooling, freezing and subsequent freeze-drying

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.

2 cl

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

FIELD: biotechnology.

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 70-80C 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 25-30C.

EFFECT: method allows to produce dry food products having high quality properties and reduced drying time along with reduced energy costs.

4 ex

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 26C 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.

2 ex

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.

17 cl

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 -5C - 10C onto a flat surface to mould the product, the product cooling to a temperature lower than approximately -5C 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

Up!