Sorting of raw materials and purification of impurities. Equipment for cleaning raw materials in a steam-thermal way and under vacuum. Mechanical cleaning method

Purification of cereals and legumes from impurities is carried out on grain separators.

The grain is cleaned from impurities that differ in size, on a system of sieves, from light impurities - by double blowing with air when the grain enters the separator and when it leaves it, from ferrous impurities - by passing through permanent magnets.

On the separator, depending on the type of processed cereals, stamped sieves with round or oblong holes are installed (Table 5).

The receiving, sorting and descending sieves during the operation of the separator with the help of a crank mechanism make reciprocating oscillations. Large coarse impurities (straw, stones, wood chips, etc.) are separated on the receiving sieve, grain and other impurities larger than grain are separated on the sorting sieve. Passage through a skhodny sieve separates impurities smaller than grain.

Upon entering the receiving channel, the grain "is exposed to the action of an air flow that captures all impurities that have a large windage. Secondarily, the air flow acts on the grain when it enters the output channel of the machine.

The technological effect of the separator is expressed by the following formula:

Where x is the effect of grain cleaning,%;

A - contamination of grain before entering the separator,%;

B - contamination of grain after passing through the separator, %.

The technological effect of the separator operation is never equal to 100% and tends to this value only in the limit, which is easily explained: on the sieve system, impurities that do not differ in size from the grain (for example, spoiled kernels, non-husked grains, etc.) cannot separate; they will not separate under the action of the air flow, since their windage is close to that of normal grains.

The efficiency of the separator is affected by the load on the sieves, the amount of exhausted air, the clogging of the material entering the separator and the size of the openings of the installed sieves. When striving for the maximum efficiency of the separator, one should keep in mind the possibility of loss of good-quality grain (entrainment by air at high speeds or losses on sieves due to grain size fluctuations).

The operation of the separator should be organized so that these losses are minimal.

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Vegetable raw materials coming from agricultural enterprises to canneries have different degrees of maturity, different sizes of fruits. A certain part of the raw material does not meet the requirements of technological instructions and standards. In this regard, before processing, raw materials are sorted, inspected and calibrated.

Sorting of raw materials

The process by which rotten, broken, irregularly shaped fruits and foreign matter are selected is called inspection.

Inspection can be a separate process, sometimes combined with sorting, in which the fruits are divided into fractions by color, degree of maturity.

Fruits with a damaged surface are easily exposed to microorganisms, undesirable biochemical processes take place in them, which affect the taste of the finished product and the shelf life of canned food. The developed modes of sterilization are designed for the preservation of standard raw materials, so the ingestion of spoiled fruits can lead to an increased rejection of finished products. In this regard, the inspection of raw materials is an important technological process.

The inspection is carried out on belt conveyors with adjustable conveyor speed within 0.05-0.1 m/s. Workers stand on both sides of the conveyor, select non-standard fruits and discard them in special pockets. The width of the workplace is 0.8-1.2 m. Usually the tape is made of rubberized material. In addition, a “roller conveyor” is used. The rollers rotate and turn the fruits on them. Inspection on such conveyors facilitates the inspection of fruits and improves the quality of work. .

The workplace should be well lit.

Sorting of green peas according to the degree of maturity is carried out according to density in saline solution. The raw material is loaded into a flow sorter filled with a saline solution of a certain density. Grains with a large specific gravity sink, with a smaller one they float. A special device separates the floating grains from the sunken ones.

One of the progressive methods is electronic sorting depending on the shades of color that the fruits have. The color of the fruits is electronically compared with a reference light filter. If the color deviates from the specified range, a special device separates defective fruits. Such a sorter is used to separate green and brown tomatoes from ripe ones in the production of concentrated tomato products from mechanized harvesting tomatoes.

When calibrating, i.e. sorting by size, homogeneous raw materials are obtained, which makes it possible to mechanize operations for cleaning, cutting, stuffing vegetables, using modern high-performance equipment that works efficiently and efficiently on homogeneous raw materials; to regulate and precisely maintain the modes of heat treatment of prepared vegetables in order to ensure the normal course of the technological process; reduce the cost of raw materials for cleaning and cutting.

Calibration is carried out on special calibration machines: drum (for green peas, potatoes and other dense round fruits), cable (for plums, cherries, apricots, carrots, cucumbers), roller-belt (for apples, tomatoes, onions, cucumbers).

The working body of the drum calibration machine is a rotating drum with holes on its cylindrical surface, the diameter of which gradually increases along with the raw material. The number of hole diameters corresponds to the number of fractions for which calibration is carried out.

In a cable sizing machine, the working body is a series of cables stretched over two horizontal drums. As you travel, the distance between the cables increases. Trays are located under the cables, the number of which corresponds to the number of fractions. The fruits arrive on one of the pairs of cables and, as they move forward, fall through between the cables - at first small, then medium, then large, and the largest ones that have not failed, go off the cable conveyor. Usually the number of fractions into which the separation is carried out is 4-6, the productivity is 1-2 t/h.

The roller-belt calibrator separates the raw material into fractions by means of a stepped shaft, on which the fruits rest, and a conveyor belt with an inclined belt. At the beginning of the calibration process, the distance between the generatrix of the stepped shaft and the surface of the inclined belt is minimal. The number of steps on the shaft corresponds to the number of fractions. Moving along an inclined belt and leaning on a stepped shaft, the fruits reach the gap between the shaft and the belt that is larger than their diameter and fall into the corresponding collector.

In the plate-scraper calibrator, the raw material is separated into fractions by moving along plates with expanding slots. The fruits are moved by scrapers attached to two traction chains.

Washing

Fruits and vegetables arriving for processing at canning factories are washed in order to remove the remnants of the earth, traces of pesticides. Depending on the types of raw materials, different types of washing machines are used.

The primary washing of root crops is carried out in paddle washers, which are a mesh bath. A shaft with blades rotates inside. The blades are arranged in such a way that they form a helix. The bath is divided into three compartments and filled 2/3 with water. From the loading tray, root crops or potatoes fall into the first compartment. A shaft with blades mixes the raw material in water and transports it to the second compartment. Due to the friction of the root crops against each other and on the blade, the earth is separated. Foreign impurities (earth, stones, nails, etc.) fall through the holes into the pan under the drum, from where they are periodically removed. At the exit from the machine, the processed raw materials are rinsed with clean water from the shower device. The main disadvantage of these machines is the possibility of mechanical damage to the raw materials by the blades.

The most common type of washing machine for tomatoes, apples is a fan-type washing machine, which consists of a metal bath frame, a mesh or roller conveyor, a fan and a shower device (6).

The raw material enters the receiving part of the bath on an inclined grate, under which there is a bubbler collector. In this zone, intensive soaking and washing of the product takes place. It also removes floating organic plant impurities.

Bubbling air is supplied from a fan. The continuously incoming product is carried from the washing area to the rinsing area, where the shower device is located, by means of an inclined mesh or roller conveyor. Unloading of a product from the mesh or roller conveyor is made through a tray.

The primary filling of the bath with water and the change of water in the bath occur due to the flow of water from the shower device connected to the line through the filter.

For periodic removal of dirt accumulating under the grate, without completely draining the water from the bath, in the latest designs of machines (KMB type) a quick-acting valve € is installed, driven by a pedal, which can be used without stopping the machine. Sanitizing the machine with the conveyor raised must only be carried out after the safety stops have been installed to prevent the conveyor from lowering into the tub.

The conveyor takes the fruits out of the water to the horizontal part, where the fruits are rinsed under the shower. There are designs of fan washing machines in which the horizontal part of the conveyor acts as an inspection table.

The water used for showering drains into the bath, while the contaminated water is forced out through the drain slots into the sewer.

The main drawback of these machines is that air bubbles, rising up, capture pieces of dirt according to the principle of flotation and dirty foam forms on the “mirror” of water in the bath.

When vypes out of the bath with an inclined conveyor, the fruits pass through the layer of this foam and become contaminated. To remove these contaminants, intensive showering is required. The water pressure during showering should be 196-294 kPa.

A simpler design has an elevator washing machine, which is used to wash less contaminated raw materials. It consists of a bath in which an inclined conveyor-elevator is mounted. The conveyor belt has scrapers that prevent the fruit from rolling down into the tub. A shower device is installed above the tape.

Washing and shaking machines (7) are used to wash small vegetables, fruits, berries and legumes, as well as to cool them after heat treatment.

The main working body of the machine is a vibration frame, which can carry out reciprocating motion. The vibrating frame has a sieve cloth made of rods located perpendicular to the direction of product movement.

The sieve cloth consists of sections having an angle of 3° in the direction of product movement and alternating with sections having a rise of 6 to 15° to the horizon.

Such an alternation of sections along the product path is intended for a more complete separation of water in each section, so that, according to its functional purpose, the entire sieve cloth is divided into four zones: locks, double washing and rinsing. The design allows you to change the angles of inclination of the sections of the canvas and fix them in a given position. For different products, the angles of inclination are different.

The shower device is a collector equipped with special nozzles that provide the creation of a conical water shower. Two nozzles are located at a distance of 250 mm from the working surface of the vibrating frame, covering the processing surface with a length of 250-300 mm along the entire width of the frame. The distance from the nozzle to the surface of the product can be adjusted.

Through the unloading tray, the washed raw materials are transferred to the next technological operation.

For washing greens, spicy plants (parsley, dill, celery, horseradish leaves, mint), a washing machine is used, the diagram of which is shown in 8.

The machine consists of the following main components: ejector frame 2, outfeed conveyor 5, drive 4 and nozzle device 5.

Before starting work, the bath of the machine is filled with water. Then, through the loading window, the greens are loaded in small portions.

is pressed into the bath, where the water flow from the nozzle device moves to the ejector, which transfers the greens to the second compartment on the output conveyor. In the second compartment, the greens are rinsed and removed from the machine.

In order to improve the quality of washing in recent years, research organizations have developed a regime for washing raw materials using disinfectants, in particular sodium hypochlorite (NaCIO). The use of these preparations required the creation of a special raw material processing machine.

Such an installation (9) is a welded pool 5, divided by a movable partition 2 into two zones A and B. Zone A is intended for loading raw materials through a receiving hopper 9. A processing plant 1, which simultaneously provides raw materials with sodium hypochlorite, provides constant raw material support.

In this zone, the processing of raw materials takes place, which is carried out as follows: getting into the installation, the fruits are immediately immersed in a disinfectant solution. Their constant flow into the plant creates the necessary support of raw materials.

The first layers of fruits, due to the created backwater, begin to slowly sink into the solution, thereby processing is carried out for the required time.

After the fruits have been kept in zone A for a certain time, they, having passed the partition in the lower part of the bath, spontaneously float up in zone B and fall on the perforated bucket unloader 4 and further to the subsequent technological operation. The final wash is carried out in a conventional washing machine with a shower device, where the remaining disinfectant solution is washed off. If the fruits are subsequently subjected to heat treatment (blanching), then rinsing after disinfection is not required. Sodium hypochlorite will break down after heat treatment.

The necessary duration of processing of raw materials is provided by the position of a movable partition, which has a rather simple design. The partition is fixed in vertical and horizontal rails and can be moved in the vertical plane, thus providing the required exposure time, and in the horizontal plane, allowing you to change the volume of the working area A to change the overall performance of the device.

The duration of the fruit in the disinfectant solution is 5-7 minutes. The working volume of the bath for the disinfection of fruits and vegetables is 1.2 m3. The disinfection process is continuous.

Many canning enterprises of the domestic industry operate washing complexes for raw materials, which are part of complete lines for the processing of tomatoes, apples and other fruits and vegetables. The most common are washing machines manufactured by Unity (SFRY), Complex (Hungary), Rossi and Catelli, Tito Manzini (Italy) and others.

Schemes of operation of washing complexes of lines AS-500, AS-550 and AS-880 for processing tomatoes (SFRY) are shown in 10.

All complexes basically have the same technological scheme, differing in the system for supplying raw materials to the sink.

The incoming raw material is subjected to soaking in tanks or baths, from where it is fed by hydraulic conveyors or roller elevators to the first washing machine for pre-washing.

Washing takes place in the front part of the machine - a bath, where the water level is maintained at a constant height due to the inflow of water from the shower and outflow through the side longitudinal weirs, which are protected by vertical gratings from fruit clogging. In order to avoid the accumulation of fruits on the bottom of the bath, but at the same time to ensure the passage of foreign bodies and dirt, as well as to ensure the flow of fruits onto the roller conveyor belt, an inclined grate was installed in the bath, under which a system of perforated pipes for supplying compressed air was mounted. Thus, water turbulence is carried out and there is no accumulation of fruits in the bath. The dirt that collects at the bottom of the tub is released from time to time during operation into the sewer through the outlet valve located at the very bottom of the machine. The valve is opened by pressing the foot on the pedal.

The fruits are removed from the water and transported by a horizontal roller conveyor under the shower nozzle system for rinsing.

The middle part of the machine serves for fruit inspection. Inspection is facilitated by the fact that the rollers (rollers) of the conveyor belt rotate and thereby rotate the fruit.

Fruits of dense consistency (apples, pears) directly enter the soaking tank, in which, by supplying compressed air from the compressor, intensive agitation of water occurs and, thus, effective wetting and cleaning of the fruit surface from dirt is carried out.

After pre-washing, the raw material is subjected to a thorough washing, passing under the shower system. After washing, the fruits go to the horizontal part of the conveyor belt, where inspection takes place, i.e. the removal of rotten fruits that are not suitable for processing, which are thrown into the holes of the funnels located on both sides of the conveyor.

Structurally, the washing complexes of the Lang R-32 and Lang R-48 lines for processing tomatoes are similar (11).

The raw material enters the hydraulic trough conveyor, where it is subjected to pre-washing, from here it is fed by the elevator to the washing and inspection conveyor, in which water and tomatoes are set in motion by bubbling air, which intensifies the washing process.

From the bath of the washing and inspection conveyor, the tomatoes are lifted by a roller table. On the inclined part of the roller table, the tomatoes are rinsed.

Technological schemes of washing complexes of the Italian firms "Rossi and Catelli" and "Tito Manzini" in tomato processing lines are shown in 12.

Before being fed to the Rossi and Catelli line, the tomatoes are unloaded into the appropriate collection. A roller lift transports the tomatoes to the pre-wash, where dirt is separated from the fruits. From the pre-washer, the tomatoes go to the secondary washer, where they are washed more thoroughly by sparging the water with air. Transfer from the first to the second sink is carried out using an adjustable elevator-calibrator with rollers. Small diameter tomatoes fall into the water channel and are removed. This is because small-diameter tomatoes are usually unripe and even green during mechanical harvesting.

From the washer, the tomatoes are transported by a roller conveyor for inspection and are thoroughly rinsed with jets of water coming from a series of jet nozzles and removing impurities from the fruit recesses.

After the inspection, the tomatoes pass through a pool filled with water, from which they are sent for processing.

In the washing complex of the Tito Manzini lines, the raw materials are loaded into a hydrojet, then they enter the pre-washing bath. With the help of a rotating drum with ribs, the tomatoes move into the final washing bath. At the exit from the last bath, on the inclined part of the roller conveyor, which passes into the inspection one, the raw material is subjected to active showering. After inspection on the conveyor, the fruits are rinsed and transported for further processing.

The washing process is the most important in the preparation of raw materials. The quality of washing depends on soil contamination, the degree of microbial contamination of raw materials; size, shape, surface condition and maturity of fruits; purity of water, the ratio of water and the mass of raw materials; duration of stay of raw materials in water, temperature and pressure of water in the system, etc.

In all machines of domestic and foreign production, the mixing of water in the bath is carried out by bubbling air.

Since contaminated water contains surfactants released from damaged tomatoes, a stable dirty foam is formed due to bubbling, and when fruits are taken out of the water by a roller conveyor, secondary contamination of fruits inevitably occurs. In this regard, special attention is paid to pre-washing. The most effective operation is washing tomatoes in a flotation hydro-trough, after which 82-84% of contaminants are removed from the fruit surface.

The main directions for improving the technological process of washing raw materials are improving the design of washing machines, which reduces water consumption while improving the quality of washing, improving the design of shower devices, ensuring the use of disinfectants, and rationally combining soaking with the main washing process.

Raw material cleaning

The next technological operation in the production of some types of canned food is the purification of raw materials. In this operation, inedible parts of the fruit (peel, stalk, pits, seed nests, etc.) are removed.

Mechanical method of cleaning raw materials. The most widely used cleaning method for all root crops and potatoes is cleaning using grating machines. In them, the working body is a grater disk, the surface of which is covered with an abrasive mass. A batch of raw materials is loaded into the machine through a loading funnel. Falling onto a rotating disc, the roots are thrown by centrifugal force onto the inner walls of the drum, which have a ribbed surface. Then they again fall on a rotating disk. During cleaning, water is supplied to the raw material, washing off the skin. The cleaned raw material is unloaded from the machine through the side hatch on the go. The disadvantage of such machines is the frequency of their work.

Many canning enterprises still use continuous potato peelers of the KNA-600M type (13). The working bodies of this machine are 20 rollers with an abrasive surface. They are installed across the movement of raw materials. The chamber of the cleaning machine is divided into four sections. There is a shower above each section. To improve the quality of cleaning potatoes, it is advisable to calibrate. Through the loading window from the hopper, it enters the rapidly rotating abrasive rollers of the first section. When rotating around its own axis, the tubers rise along the wave of the section and fall back onto the rollers. Due to the incoming potatoes, partially peeled tubers move to the transfer window to the second section. In the distance

Finally, the tubers make their way back (along the width of the machine) in the second section, and so on through the third and fourth sections to the unloading window from the machine.

The productivity and degree of cleaning of tubers are regulated by changing the width of the transfer windows, the height of the damper at the unloading window and the angle of the machine to the horizon. Potato waste when using such continuously operating machines is 2 times less than in periodically operating ones.

In the production of fruit preserves (compotes, jams, preserves), the removal of stalks, seeds and seed nests is required. These operations are carried out on special machines.

Cherries are delivered to canning factories with a stalk to avoid oxidation of tannins and dyes by atmospheric oxygen and the formation of a dark spot at the place where the stalk is torn off.

The stalks are removed by linear type machines. From the loading hopper, the fruits fall onto rubber rollers installed in pairs and rotating towards each other. They are installed with the largest gap into which the fruit cannot get, and the peduncle is captured and torn off. To prevent damage to the fruits, a shower device is installed above the rollers.

Removing stones from large fruits (apricots, peaches) is carried out on linear-type machines, consisting of an endless belt (lamellar or rubber) with nests. The tape moves at intervals. At the moment of stopping, punches are lowered onto the nests with fruits and push the seeds from the fruits into the pallets, from where they are removed by the conveyor.

For small fruits, drum-type stone-beating machines are used. Their principle of operation is the same as that of linear type machines. They provide good quality cleaning of fruits.

To remove the core from apples and cut the fruits into slices, a machine is used, consisting of the following main parts: a feeder, an orientator, a device for controlling the correct orientation of the fruits and their selection, a return conveyor, a cutting body.

The fruits, poured into the feeder hopper, fall into the cells formed by the profile rollers and are taken out of the pile. Then they enter the orienting funnels. When the funnel with the fetus passes over the orienting fingers, the latter enter the funnel and, under their influence, the fetus rotates. If the fruit in the funnel is in an oriented position, the fingers enter the recess of the peduncle or sepal and do not touch the fruit. The rotation of the fetus in the funnel under the action of the orienting fingers continues until it is oriented. At the position of selecting incorrectly oriented fruits, they are lifted by a special bed with a protruding central finger and rest against the upper movable pin. In this position, the fruits pass through the control rubber flag. The position of the oriented fruits on this bed is stable, and the non-oriented ones are unstable, so the former remain in the funnels, while the latter fall out of them and return to the feeder bunker. Next, the oriented fruits go to the cutting and coring position. The cutting process is continuous. The design of the knives is a combination of two or four petal knives with a central tubular knife.

Thermal method of purification of raw materials. The following methods are widely used for cleaning root crops and potatoes: chemical, steam and steam-water-thermal.

Among these methods, the steam method is the most widely used.

With the steam cleaning method, potatoes, root crops and vegetables are subjected to short-term steam treatment, followed by separation of the skin in washing and cleaning machines. With this method, the raw material is affected by the combined effect of the pressure and temperature of the steam in the apparatus and the pressure drop when the raw material exits the apparatus. Short-term treatment with steam at a pressure of 0.3-0.5 "MPa and a temperature of 140-180 ° C leads to heating of the skin and a thin (1-2 mm) layer of raw material. When the raw material leaves the apparatus, the skin swells and is easily separated from the pulp with water in washing-cleaning machines. The higher the pressure and temperature of the steam, the less time it takes to warm up the skin and subcutaneous layer of the pulp. This determines the reduction in the loss of raw materials during cleaning. At the same time, the structure,

color and taste of the bulk of the fruit. With the steam cleaning method, it is allowed to use uncalibrated raw materials.

The essence of the steam-water-thermal method of cleaning potatoes and root crops is the hydrothermal treatment (steam and water) of raw materials. With this method, the fetus is completely boiled. Signs of this condition are the absence of a hard core and the free separation of the skin when pressed with the palm of your hand. However, it should be ensured that there is no boiling of root and tuber crops. Heat treatment of raw materials is carried out in an autoclave with steam, water - partially in an autoclave with the resulting condensate, and mainly in a water thermostat and a washing and cleaning machine. Raw materials loaded into a special autoclave are treated with steam in four stages: heating, blanching, preliminary and final finishing. All these stages differ from each other in the steam parameters. After steam treatment, the raw material is subjected to water treatment at a temperature of 75 °C. The duration of treatment depends on the size of the fruit and ranges from 5 to 15 minutes. Skin cleaning is also carried out in a washer-cleaner.

Chemical method of purification of raw materials. During chemical cleaning, the fruits are exposed to heated alkali solutions. When the raw material is immersed in a boiling alkaline solution, the protopectin of the skin undergoes splitting, due to which the connection of the skin with the pulp cells is broken, and it is easily separated in washing machines. The duration of the alkaline treatment of potatoes depends on the temperature and concentration of the alkaline solution and is usually 5-6 minutes at a temperature of 90-95 ° C and a concentration of 6-12%.

In the production of compotes from peeled fruits, they use mainly a chemical method.

After processing, the alkali residues are washed off the fruits with cold water in washing machines for 2-4 minutes at a pressure of 0.6-0.8 MPa.

In the production of peeled tomatoes, the skin is treated with a hot 15-20% solution of caustic soda at a temperature of 90-100 ° C.

The main methods of cleaning raw materials

In food production, some raw materials (such as potatoes, root vegetables, fish) are cleaned to remove the outer coverings (skins, scales, etc.).

At catering establishments, there are mainly two methods for removing the surface layer from products - mechanical and thermal.

mechanical way used for cleaning root crops and fish. The essence of the cleaning process of vegetables with a mechanical method is to abrade the surface layer (peel) of the tubers on the abrasive surface of the working parts of the machine and remove the particles of the peel with water.

thermal method It has two varieties - steam and fire.

The essence of the steam cleaning method is that during short-term treatment of root crops with live steam at a pressure of 0.4 ... 0.7 MPa, the surface layer of the product is boiled to a depth of 1 ... 1.5 mm, and with a sharp decrease in steam pressure to atmospheric peel cracks and easily peels off as a result of the instantaneous conversion of the moisture of the surface layer of the tuber into steam. Then the heat-treated product is washed with water with simultaneous mechanical action of rotating brushes, which leads to the removal of the peel and partially cooked layer from the tubers.

Steam potato peeler (Fig. 3) consists of an inclined cylindrical chamber 3, inside which the screw rotates 2. Its shaft is made in the form of a hollow perforated pipe, through which steam is supplied at a pressure of 0.3 ... 0.5 MPa, with a temperature of 140 ... 160 ° C. The product arriving for processing is loaded and unloaded through lock chambers 1 and 4, which ensures the tightness of the working cylindrical chamber 3 in the process of loading and unloading the product. The screw drive is provided with a variator that allows you to change the rotational speed, and, consequently, the duration of product processing. It has been established that the higher the pressure, the less time is required for the processing of raw materials. In a continuous steam potato peeler, the raw material is exposed to the combined effect of steam, pressure drop and mechanical friction when the product is moved by the screw. The auger distributes the tubers evenly, ensuring uniform steaming.

Fig 3. Schemes of continuous steam potato peeler:

1 - unloading lock chamber; 2 - auger; 3 - working chamber;

4 - loading lock chamber

From the steam potato peeler, the tubers enter the washing machine (piler), where they are cleaned and peeled off.

With the fire cleaning method, tubers in special thermal units are fired for several seconds at a temperature of 1200 ... 1300 ° C, as a result of which the peel is charred and the upper layer of tubers is boiled (0.6 ... 1.5 mm). Then the processed potatoes enter the peeler, where the peel and the partially cooked layer are removed.

The thermal cleaning method is used on production lines for processing potatoes at large catering establishments. Most public catering establishments mainly use a mechanical method of cleaning potatoes and root crops, which, along with the significant disadvantages of this method (a fairly high percentage of waste, the extreme importance of manual post-cleaning - removing eyes), has certain advantages, the main of which are: the obvious simplicity of the root crops cleaning process using abrasive tools, compact machine design of the process, as well as lower energy and material costs compared to thermal methods of root crops cleaning (absence of the extreme importance of steam, fuel consumption and the use of a washer-cleaning machine).

The mechanical method of cleaning potatoes and root crops is implemented on special technological machines that have a number of modifications in terms of productivity, design and applicability.

To clean food raw materials of plant and animal origin, the following cleaning methods are used: physical (thermal), steam-water-thermal, mechanical, chemical, combined and air roasting.

Physical (thermal) cleaning method. The essence of the steam method of cleaning vegetables and potatoes is a short-term treatment (potatoes for 60.. .70 s, carrots for 40.. .50 s, beets for 90 s, etc.) with steam at a pressure of 0.30. .0.50 MPa and a temperature of 140...180 °C to boil the surface layer of the fabric, followed by a sharp decrease in pressure.

As a result of steam treatment, the skin and a thin surface layer of pulp (1.. .2 mm) of the raw material are heated, under the influence of a pressure drop, the skin swells, bursts and is easily separated from the pulp. Then the vegetables enter the washing and cleaning machine, where, as a result of friction between the tubers and the hydraulic action of water jets under a pressure of 0.2 MPa, the skin is washed off and removed. The content of losses and waste depends on the depth of hydrothermal treatment and the degree of softening of the subcutaneous layer. Waste from the steam cleaning method is,%: for beets - 9 ... 11, potatoes - 15 ... 2 5, carrots - 10 ... 12.

The steam cleaning method of raw materials has the following advantages compared to other cleaning methods: vegetables of any shape and size are well cleaned, which eliminates the need for their visual calibration; processed vegetables have raw pulp, which is especially important for further grinding on cutting machines; minimal losses due to the small depth of processing of the subcutaneous layer of vegetables; minimal quality changes in color, taste and texture; minimizing possible mechanical damage.

Steam-thermal cleaning method provides for hydrothermal treatment (water and steam) of vegetables and potatoes. As a result of hydrothermal treatment, the bonds between the cells of the skin and pulp are weakened and conditions are created for the mechanical separation of the skin.

Steam-water-thermal treatment of raw materials consists of the following stages:

Heat treatment of raw materials with steam in four stages: 1) heating, 2) blanching, 3) preliminary and 4) final finishing;

Water treatment is carried out partly in an autoclave due to the formed condensate and mainly in a thermostat for 5 ... 15 minutes, depending on the type and size of the raw material and the washing and cleaning machine;

Mechanical processing is carried out in a washing and cleaning machine due to the friction of the tubers among themselves;

Cooling in the shower after treatment in the washer-cleaner.

Steam-water-thermal treatment of raw materials leads to physical-chemical and structural-mechanical changes in raw materials: coagulation of protein substances, starch gelatinization, partial destruction of vitamins, etc. In this case, tissue softens, water and vapor permeability of cell membranes increases, the shape of cells approaches spherical, which increases cell space.

The modes of steam-water-thermal treatment of vegetables and potatoes are set depending on the size of the raw material. To improve and speed up the cleaning of carrots, a combined treatment is used with the addition of an alkaline solution in the form of slaked lime to the thermostat at the rate of 750 g of Ca (OH) 2 per 100 l of water (0.75%).

Large losses and waste during the steam-water-thermal method of processing are its main disadvantage.

Mechanical cleaning method consists in removing the skin of products of animal and vegetable origin by erasing it with rough (abrasive) surfaces, as well as removing inedible or damaged tissues and organs of vegetables and fruits, extracting seed chambers or seeds from fruits, cutting off the bottom and neck of onions, removing the leaf part and thin roots of root crops with knives, drilling the stalk of cabbage. Skin abrasion cleaning is carried out with a continuous supply of water to rinse and remove waste.

The quality of cleaning and the amount of waste obtained depend on the cleaning method, design features of the equipment, grade, conditions and duration of storage of raw materials and other factors. On average, the content of waste during mechanical cleaning is 35 ... 38%.

It is necessary to monitor the condition of the notch on the abrasive surface. Overloading or underloading will degrade the cleaning quality. When reloading, the length of stay of the tubers in the machine increases, which leads to large losses of root crops due to excessive abrasion and uneven cleaning of the entire loaded portion of the raw material. With underloading, there is a decrease in productivity and partial destruction of the tissues of the root crop from the impact of the tubers on the walls of the machine, which causes the product to darken after cleaning.

Not only abrasive surfaces are used as working bodies, but also corrugated rubber rollers.

Onion peeling consists of cutting off the upper pointed neck and the lower brown bottom (root lobe), usually by hand, and removing the husk with compressed air.

The neck and bottom of the bulbs are preliminarily cut off, and then they are placed in a cylindrical cleaning chamber, the bottom of which is made in the form of a rotating disk with a wavy surface. At the same time compressed air is supplied to the chamber. When the bottom rotates and strikes against it and the chamber wall, the skin is separated from the bulbs and is carried into the cyclone by compressed air, and the peeled onion is unloaded from the chamber. Sometimes pressurized water is used instead of compressed air.

The number of fully peeled bulbs can reach 85%.

Compressed air is also used to remove the skin from the garlic.

Chemical cleaning method lies in the fact that vegetables, potatoes and some fruits and berries (plums, grapes) are treated with heated solutions of alkalis, mainly solutions of caustic soda (caustic soda), less often - caustic potash or quicklime.

The raw material intended for cleaning is loaded into a boiling alkaline solution. During processing, peel protopectin undergoes splitting, the connection between the skin and pulp cells is broken and it is easily separated and washed off with water in brush, rotary or drum washing machines for 2 ... 4 minutes with water under a pressure of 0.6 ... 0.8 MPa .

The duration of processing of raw materials with an alkaline solution depends on the temperature of the solution and its concentration, as well as on the type of raw materials and the time (season) of processing.

To reduce the consumption of alkali and washing water and to ensure the closest contact of the alkaline solution with the surface of vegetables and facilitate the subsequent washing of alkali, surfactants are added to the working solution. The use of a surfactant that lowers the surface tension of an alkaline solution makes it possible to reduce the concentration of an alkaline solution by half and reduce the waste of raw materials during cleaning by 10...45%.

Equipment for alkaline treatment is made in the form of a special bath with a perforated rotating drum or a drum with a rotating screw.

Combined cleaning method provides a combination of two or more factors affecting the processed raw materials (steam and alkaline solution, alkaline solution and mechanical cleaning, alkaline solution and infrared heating, etc.).

With the alkaline-steam cleaning method, potatoes are subjected to combined treatment with an alkaline solution and steam in apparatuses operating under pressure or at atmospheric pressure. In this case, weaker alkaline solutions (5%) are used, which makes it possible to reduce the consumption of alkali and reduce waste compared to the alkaline method.

With the alkaline-mechanical cleaning method, the raw materials processed in a weak alkaline solution are subjected to short-term cleaning in machines with an abrasive surface.

The essence of the alkaline-infrared-mechanical method of cleaning is the treatment of tubers in an alkaline solution with a concentration of 7 ... 15% at temperatures up to 77 ° C for 30 ... 90 s. Then the tubers are sent to a perforated rotating drum, where they are subjected to infrared heating. In this case, water evaporates from the skin of the tuber and the concentration of the alkaline solution in the surface layer increases.

Mechanical cleaning is carried out in a cleaning machine with corrugated rubber rollers.

Combined cleaning methods reduce waste and losses. However, significant energy costs do not allow to fully realize their advantages. Waste in combined cleaning methods is 7...10%, water consumption is 4...5 times less than in chemical (alkaline) cleaning.

Raw materials after cleaning need inspection and refining. At the same time, the remnants of the skin, diseased, damaged and rotten places, the eyes of potatoes, the tops of carrots and beets, the neck and bottom of the bulbs are removed from root crops and potatoes. Until now, this time-consuming operation has been carried out manually on special inspection conveyors. During mechanical cleaning, a large number of cells are destroyed, as a result, some of the starch, free amino acids, enzymes and other easily oxidizing substances are released on the surface of the root crop, which interact with atmospheric oxygen and cause the product to darken. To prevent this, inspection conveyors are equipped with special trays.

Roasting with air is carried out at a temperature of 800 ... 1300 ° C for 8 ... 10 s, in the subcutaneous layer of the potato, the moisture almost instantly turns into steam, which separates the skin from the pulp of the tuber and breaks it. Roasting is carried out in rotating lined drums heated by combustion products of natural gas or liquid fuel. It can be carried out in electrically heated ovens by moving the product in trays by a chain conveyor.

Cleaning of the surface of the grain from dust, torn in the process of processing the fruit shells, as well as partial separation of the germ and beard, are carried out in scouring machines.

The technological efficiency of grain cleaning is evaluated by reducing the ash content, while normalizing its crushing. Grain processing in scouring machines is considered effective if the ash content reduction is at least 0.02%, and the number of broken grains increases by no more than 1%.

The main factors influencing the technological efficiency and productivity of scouring machines are the circumferential speed of the scourge rotor, the load, the distance between the edge of the scourge and the sieve cylinder, the nature and condition of the sieve surface, grain moisture, etc.

Brush machines are designed to clean the surface and beard of grain from dust and remove torn shells that form after passing grain through scouring machines.

In the technological process of processing cereal crops, flower films, fruit and seed coats are removed from the grain. Depending on the structural-mechanical, physico-chemical properties and characteristics of the grain, its biological characteristics, peeling is carried out in peeling and grinding machines of various designs.

The grinding process consists in the final removal from the surface of the kernel (seed) of the shells (and partially the embryo) remaining after peeling, as well as in the processing of grains to the established shape (round, spherical) and the required appearance.

Destemming machines are designed for crushing grapes and separating ridges. Moreover, crushing refers to the destruction of the skin of berries and their cellular structure, which facilitates the production of juice. The degree of crushing of grapes significantly affects the yield of free-flowing must and the rate of must separation.

The process of crushing grapes is carried out with or without separation of the ridges. In the first case, there are fewer tannins in the must, but in the second, the process is accelerated due to the fact that the ridges prevent the pulp from pressing and improve drainage.

The mashing machines are used in the production of puree products, juices, concentrated tomato products and other vegetable semi-finished products. They serve to separate vegetable raw materials into two fractions: liquid with pulp, from which canned products are made, and solid, which is a waste (skin, seeds, seeds, stalks, etc.).

Rubbing is the process of separating the mass of fruit and vegetable raw materials from seeds, seeds, and peel by forcing on sieves through holes with a diameter of 0.7 ... 5.0 mm.

Finishing is an additional, finer grinding of the pureed mass by passing through a sieve with a hole diameter of less than 0.4 mm.

In the process of wiping or finishing, the processed mass falls on the surface of a moving scourge. Under the action of centrifugal force, it is pressed against the working sieve. The semi-finished product passes through the holes into the collector, and the waste, under the action of the force due to the angle of advance of the whips, moves towards the exit of the working sieve.

Removing skins and feathers from carcasses. Separation of the skin is possible by mechanical, thermal, chemical or combined methods. At the enterprises of the meat industry, machines for the mechanical separation of the skin are most widely used. Depending on the type of carcasses, they are divided into installations for large and small cattle and for pig carcasses.

When designing installations for mechanical skinning of cattle, the following requirements must be taken into account: before skinning, the carcass must be fixed with a pretension of 20 ... 100% of the tension during skinning. Removal is carried out in a certain sequence. First, the skin is removed from the shoulder blades, neck, chest, sides and partly from the back at a speed of 8 ... 10 m / min, and then the rest of the skin is separated to exclude its contamination during the removal process. With vertical fixation, the angle of inclination of the carcass to the horizon is 70 °. The removal of skins from small cattle is carried out in the same sequence as for cattle. Pig skins are removed using an electric hoist or winch.

Removing plumage from the carcasses of chickens, chickens, turkeys and waterfowl is one of the labor-intensive operations.

The principle of operation of most machines and automatic machines that remove plumage from poultry carcasses is based on the use of the friction force of rubber working bodies on plumage. In this case, it is necessary that the friction force that occurs when the surface of the working body comes into contact with the plumage exceeds the force of adhesion of the plumage to the skin of the carcass.

The force of friction is caused by the force of normal pressure of the working bodies acting on the plumage. So, in a finger machine, the force of normal pressure of the working organs on the carcass arises under the action of the mass of the carcass. When processing on the same machine parts of the carcass - wings, head, neck, the mass of which is insignificant, it is necessary to press them against the working bodies in order to increase the friction force when they slide along the plumage.

In beater-type machines, the force of normal pressure arises as a result of the impact energy of the beater on the carcass, in centrifugal machines - due to the centrifugal force and the mass of the carcass. There are automata where the force of normal pressure arises due to the forces of elastic deformation of the working bodies.

In different parts of the carcass, the plumage is held with different strength. In machines and machines for removing plumage, the friction force is strictly limited, since, along with the removal of plumage, it damages the skin of the carcass at the moment when the working organs. affect areas of the carcass without plumage.

Sometimes poultry processing plants are faced with the need to process waterfowl during the molting period. At the same time, unremoved stumps remain on carcasses after processing. Hemp from the carcasses of such a bird is removed by waxing, during which other remnants of plumage are removed from the carcasses.

Waxing has a positive effect on the quality of processing: processing defects are smoothed out, the color and presentation of poultry carcasses are improved due to the formation of a thin glossy layer of wax mass on the surface. When waxing, the hair-like feather is removed and the need for gas scorching of carcasses is eliminated.

A good wax mass is characterized by a large amount of adhesion to plumage and insignificant to the skin of a bird, high plasticity and at the same time sufficient fragility in a frozen state, good regenerating properties. Currently, the industry uses mainly synthetic wax mass, which includes paraffin, polyisobutylene, butyl rubber, coumarone-indene resin.

The invention relates to the food industry. The essence of the invention lies in the fact that for cleaning vegetable raw materials from the skin, a stream of liquid carbon dioxide is fed to the raw material through a supersonic nozzle with the formation of a gas phase used as a carrier and a solid phase used as abrasive bodies at the outlet.

The invention relates to the technology of the food industry and can be used in the mass processing of fruits and vegetables for their peeling. A known method of cleaning plant materials, including its treatment with abrasive bodies in the form of a solid phase of water supplied in an air stream (French patent 2503544, class A 23 N 7/02, 1982). The disadvantages of this method are the complexity due to the need to use various substances, one of which is subjected to pre-treatment to transfer to a solid phase state, and a change in the chemical composition of the surface layers of the purified raw material due to their oxidation with air oxygen and extraction with the liquid phase of water. The objective of the invention is to simplify the technology and exclude changes in the chemical composition of the surface layers of the purified raw material. To change this task in the method of purification of plant raw materials, including its treatment with abrasive bodies of the solid phase of a substance whose melting point is below normal, supplied in a carrier gas flow, according to the invention, carbon dioxide is used as the substance of abrasive bodies and carrier gas, while the creation of a carrier gas flow with abrasive bodies is carried out by supplying a liquid phase of carbon dioxide through a supersonic nozzle. This makes it possible to simplify the technology by creating abrasive bodies directly in the carrier gas flow without pre-treatment and introduction into the gas flow, as well as to exclude the oxidation of the surface layers of the purified raw material by eliminating their contact with atmospheric oxygen and their leaching due to the transition of the material of the abrasive bodies into under normal conditions from the solid state directly to the gas phase, bypassing the liquid phase state. The method is implemented as follows. Liquid carbon dioxide is fed through a supersonic nozzle in the direction of the raw material to be cleaned. As a result of adiabatic expansion in the nozzle channel, part of the liquid carbon dioxide passes into the gas phase, forming a supersonic carrier gas flow. This process occurs with the absorption of heat. As a result, the remaining part of the carbon dioxide passes into the solid phase of finely dispersed crystals, the interaction of which with the surface of the processed raw material leads to peeling off the skin. This process takes place in the absence of air oxygen, because due to the greater molecular weight, and, consequently, the greater density, carbon dioxide displaces the latter from the processing zone, which eliminates the oxidation of the surface layers of the purified raw material. Under normal conditions, the solid phase of carbon dioxide, unlike water, passes immediately into the gas phase, bypassing the liquid. This eliminates the extraction of soluble components of the surface layer of the purified raw material. As a result, the surface layer of the purified raw material is not subject to either quantitative or qualitative changes in the chemical composition. Example 1 Apples are peeled with water crystals in a stream of atmospheric air and carbon dioxide crystals in a stream of its gas phase. A study of the cross section of peeled apples showed that in the control batch, the surface layer of peeled fruits changed color by 3.5 mm in depth. At the same depth, a decrease in the relative content of monosaccharides and vitamin C is observed. In the experimental batch, the section is homogeneous in chemical composition. Example 2. Zucchini is processed analogously to example 1. In the control batch, a change in the chemical composition of the surface layer 1.8 mm thick, similar to example 1, was noted. In the experimental batch, no changes in the chemical composition were found on the cross section. Thus, the proposed method allows, with a simplified technology, to improve the quality of purified raw materials by eliminating changes in the chemical composition of its surface layer.

Claim

1 Method for cleaning plant raw materials, including its treatment with abrasive bodies of the solid phase of a substance whose melting point is below normal, supplied in a carrier gas stream, characterized in that carbon dioxide is used as the substance of abrasive bodies and carrier gas, while creating a gas stream -carrier with abrasive bodies is carried out by supplying a liquid phase of carbon dioxide through a supersonic nozzle.