Agriculture 4. Technologies of storage and processing of agricultural products

Assoc. Prof. V. Yu. Ovsyannikov, postgraduate student Ya.I. Kondrateva,

student N.I. Bostynets student A.N. Denezhnaja

Voronezh State University of Engineering Technologies, Russia

Apparatus for freezing products in metal molds, immersed in the liquid refrigerant

Different processes of food technology are used for the clarification, the stabilization and the concentration of juices, nonalcoholic beverages and faults. Refrigerators processes especially expedient to use in cases when divided mixture contains not the stable and easily destructive substances. Similar are most frequently liquid food media, for example, juices, extracts, protein solutions and many others.

Development of the processes of separating freezing gives the possibility to create fundamentally new flow charts and equipment for the complex processing of the vegetable raw material, to decrease environmental pollution due to the application of wastrels technologies, and to also obtain foodstuffs with the new functional properties and the high food nourishment value.

Refrigerators processes in the technology of the production of fruit juices at present are used in essence for their clarification and concentration. The freshly-pulled fruit juice is the complex colloidal system, formed by the smallest particles of plant tissue, not dissolved in the water. Besides the particles of the fruit cloth and pulp, the juices contain yeast cells, ballast admixtures, which are the reason for the formation of dimness and sediments.

Such particles in the process of storing the juices aggregate and fall out into the sediment. Stability to heterogeneous system gives the stabilizers, which form on the area of the particle ionic or molecular adsorptive layer. The presence of similar electric charge, and also hydrated shells prevents aggregation of particles, which hampers the process of independently clarified. Furthermore, in the juices are contained the high-molecular connections of the complex chemical structure, for example, pectin and protein, polyphenol and coloring, which also participate in the formation of colloids. Thus as the interphase interface in this case it is absent, then the molecular disperse systems, formed by these biopolymers, are characterized by the increased stability and reversibility.

Clarification of fruit, fortified juices and wines is associated not only with the removal of suspended solids, but also the partial destruction of the colloidal system, instability of temperature variations and long-term storage. Colloidal system must be destroyed only to the extent to provide fast sedimentation of suspended particles, good filterability juice and sufficient stability of the filtered juice when further storage.

To this end, developed an apparatus for freezing liquid and semi-liquid foods (vegetables, fruit juices, tomato paste, fruit puree) in the forms immersed in a bath of coolant (see the figure) consists of a welded frame, drive and tension Stars, drive unit, freight (working) conveyor forms, bath with chilled water, filling, discharge conveyor and the cleaning device.

Welded frame is equipped with six adjustable feet.

The drive and tension sprockets are mounted on a common shaft. One drive sprocket circumferentially reinforced special fingers.

The drive unit consists of a hydraulic cylinder, the piston rod is moved in the guides, and the oscillating pusher.

When the working stroke of the push rod abuts one of the fingers located on the side surface of the drive sprocket. After a star turn by one step.

Plate Exalt cargo conveyor move metal shapes and trims are designed for excavation of frozen blocks of forms.

When you turn the drive sprocket one step form stops underneath the filling. Strips at the time of filling out forms product must be in it. Completed forms, together with the product bar to empty forms are moving forward and are immersed in a bath of cold coolant, where the product is frozen.

Fig. 1 Apparatus for freezing products in metal molds, immersed in the

liquid refrigerant:

1 - frame unit; 2 - washing device; 3 - driving device; 4 - driving asterisks;

5 - freezable block; 6 - unloading conveyor; 7 -podemnik bath thawing; 8 - bath with

coolant; 9 - commercial (business) conveyor forms; 10 - frame extraction; 11 filler;

12 - the idler; 13 - sterilizer.

The form is then fed to thaw. The next time the course of the chain strap, frozen into a product, a special mechanism rise and pull the melted block from the mold. Upon finding unit at the discharge conveyor slats are rotated through 180 degrees and out of engagement with the unit. The block falls on the output conveyor, and the strap re-introduced into the mold.

Single branch of the cargo conveyor is used for sanitizing shapes and bars to extract the frozen material. In composition washing device includes a washing tank for preparing the solution and a centrifugal pump. The cleaning solution is sprayed nozzles, watering shapes and strips, which are then washed, pure forms sterilized with steam and fed to the filler.

Additionally, the apparatus of this type can carry out production of edible ice for various purposes, frozen drinks, and some types of ice-cream.