RU2565555C1 - Dairy product production apparatus - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: apparatus contains a thermally insulated vessel (1) with a tight cover (8) and nipples for the product delivery (9) and withdrawal (10), a heat exchanger and a comb-shaped mixer (3) with a horizontal blade (5) and four vertical lades attached thereto (4); the invention specificity consists in the fact that the heat exchanger is designed in the form of a tubing coil (2) with a vertical axis positioned inside the vessel, the mixer horizontal blade positioned in the vessel upper part while two of the vertical blades are positioned inside the heat exchanger, the other two - within the zone between the heat exchanger and the vessel wall; the apparatus is also equipped with wheels 18, 19). Positioned below the vessel bottom.

EFFECT: apparatus is characterised by a simplified and more light-weight design and transportability which allows to do without transportation of the product along milk conduits or usage of pumps for its transfer.

6 cl, 4 dwg

Description

The present invention relates to equipment for the dairy industry and can be used mainly for enterprises.

A device for the production of dairy products is known, containing a working container with double walls and a sealed cover, on which an agitator with a drive is fixed at an angle to the vertical axis of the container, means for measuring temperature located in the container, a pipe for supplying and discharging the product, fixed at the bottom capacity, and the space between the walls of the container is connected with a source of hot water or steam, the removal of which is carried out through a pipe fixed in the upper part of the side external wall of the working tank minute, while the bottom is inclined towards the product feed and discharge pipe (see. Vesser R. "The technology for producing and processing of milk", M .: "Ear", 1971, p. 149-150).

This known device makes it possible to improve the quality of dairy products due to the fact that, firstly, foam does not form when the working container is filled, since the product inlet pipe is located in the lower part of the container, and secondly, product mixing during heat treatment improves due to the location of the propeller mixer at an angle to the vertical axis of the tank.

A close analogue to the proposed technical solution is known, an apparatus for the production of dairy products, in particular cheese (SU 49606, 1933 g), which contains a container placed in a thermally insulated housing in which a tubular heat exchanger in the form of a coil is placed, and is mounted for rotation around its axis of the mixer in the form of four combs with teeth, some of which are mounted on the shaft of the mixer inside the coil, and others between the coil and the wall of the tank. There are means for supplying and discharging the product, as well as means for monitoring the basic parameters of the process.

The known apparatus has several disadvantages: the lack of means of transportation of the installation necessitates the transportation of the product through milk pipelines and the mechanical effect of the pump on the product, which does not exclude the possibility of secondary bacterial seeding and violation of the consistency of fermented milk products. In addition, leaking capacity does not allow you to create excess pressure, which can be used to supply the finished product. The suboptimal shape of the teeth of the mixers leads to ineffective mixing of the product.

Closest to the proposed is an apparatus for the production of dairy products (RU 2043712 C1, A01J 11/00, 1995), which contains a steam generator and a working container with double walls and a sealed lid located in a thermally insulated casing. The cavity of the steam generator is connected with the space between the walls of the working vessel through an opening made in the outer wall of the vessel. A stirrer, a loading device and means for measuring temperature are fixed on the lid of the working tank. The device also contains means for measuring pressure in the space between the walls of the tank, and the mixer is installed coaxially with the working tank, made in the form of at least two combs fixed on its axis, whose vertical blades (teeth) are connected by a horizontal blade in the lower part of the tank and are oriented in the direction to the lid of the working tank, and the length of the vertical blades (teeth) at each comb monotonously decreases from the periphery to the axis of the mixer. The device is designed for pasteurization of milk, as well as for the production of dairy products and cottage cheese.

The specified technical solution has significant disadvantages: design complexity and metal consumption due to the presence of a heating jacket and a steam generator; inefficient washing - individual units are washed manually; the need to transport the product through milk pipelines and the mechanical effect of the pump on the product, which does not exclude the possibility of secondary bacterial seeding and violation of the consistency of fermented milk products.

The proposed device eliminates the disadvantages of the above known device for the production of dairy products, and the technical innovations used make it possible to give the device a multifunctional orientation to produce a wide range of fresh and sour-milk products. Practically the proposed apparatus is a mini-factory on wheels, in which all technological operations from raw milk to feeding the finished product to the packaging are carried out autonomously without contact with the environment and the gentle regime of mechanical action on the clot of fermented milk product.

The proposed device solves the problem of ensuring the mobility of the apparatus, increasing the efficiency of mixing the product and feeding it to the packaging without using any type of pumps and intermediate milk pipelines, as well as improved product quality (sanitary, organoleptic characteristics, consistency, etc.).

The problem is solved in that the apparatus for the production of dairy products contains a thermally insulated container with a sealed lid and nozzles for supplying and discharging the product, a heat exchanger and a comb mixer with a horizontal blade and vertical blades connected to it, characterized in that the heat exchanger is made in the form of a coil placed inside the tank with a vertical axis, the horizontal blade of the mixer is located in the upper part of the tank, one of the vertical blades is located inside the heat exchanger, and the other - in the area between the heat exchanger and the tank wall, while the apparatus is equipped with wheels located below the bottom of the tank.

In this case, the vertical blades of the mixers are preferably made in the form of gutters or corners with an obtuse angle.

In addition, the aforementioned coil is made double-circuit with two nozzles, respectively, for the inlet and outlet of the coolant, which are located in the lower part of the coil, and the first and second circuits are connected in the upper part of the coil, while the turns of the first ascending and second descending contours of the heat exchanger are located next to each other with a gap between turns over the entire height of the heat exchanger.

In addition, it is advisable that the coil has a heat transfer area of at least 60-70% of the internal surface area of the tank.

In addition, an additional heating jacket may be placed on the outer surface of the container.

To enable automatic washing of the apparatus, a bracket is mounted on the mixer, on which washing heads are mounted with the possibility of rotation around their axes.

The technical result of the invention is to simplify and facilitate the design of the apparatus and ensure its transportability, which allows to do without transporting the product through milk pipelines and using pumps to pump it.

The essence of the proposed solution is illustrated using illustrative material.

In FIG. 1 is a front view of an apparatus for producing dairy products; in FIG. 2 - the same side view; in FIG. 3 - the same, top view; in FIG. 4 shows an apparatus for the production of dairy products in isometry.

Apparatus for the production of dairy products contains a thermally insulated container 1 in a sealed design with the ability to operate the device under pressure or vacuum. The operation of the apparatus under excessive pressure allows you to feed the finished product to the filling machines without the use of any pumps, which also allows you to handle the finished product with maximum care. The ability to operate the machine under vacuum allows filling it also without using pumps, and in the case of farms, connect it directly to the milking machine.

Inside the tank 1, a cylindrical tubular heat exchanger is placed in the form of a coil 2 from a spiral-wound pipe with a diameter of 0.5-1.5 inches (12.5-38 mm) with supply pipes 21 and coolant outlet 22 located below the coil 2. Structurally the heat exchanger is double-circuit, i.e. the coil of the primary circuit pipe (upward flow of the heat carrier) alternates over the entire height of the heat exchanger with the coil of the pipe of the second circuit (downward flow), and the transfer of the coolant from the first stage to the second is carried out at the upper point of the heat exchanger through the transition pipe 17. The surface area of the heat exchanger is at least 60 70% of the internal surface area of the tank itself 1. The product is cooled by supplying ice water to the heat exchanger from the corresponding heat-treatment preparation unit, which is not included with the device. Heat carriers - ice and hot water, are supplied to the apparatus from specialized water treatment units operating independently of the apparatus.

A comb mixer 3 with four vertical blades 4 is located inside the tank 1, two of which are closer to the axis of the tank 1 for mixing the product inside the heat exchanger, and the other two are in the area between the coil 2 and the wall of the tank 1. The horizontal blade 5 connecting the vertical blades 4 the mixer 3 is located in the upper part of the tank 1 above the coil 2, which allows you to remove the mixer 3 without dismantling the coil 2. The mixer 3 is mounted for rotation on a vertical shaft 6, which is connected to the electric drive in the lower part rodvigatelya 7 and gear. The blades 4 of the mixer 3 are made in the form of gutters or corners with an obtuse angle. In this case, the convex sides of the blades are directed in the circumferential direction in one direction. This design of the blades 4 and their reverse movement allows for maximum mixing during the "raking" of the product with the concave side of the blades 4 (rotation in one direction) and the most gentle when the product is "spread apart" with the convex streamlined side of the blades 4 (rotation in the other direction). The design of the mixer 3 allows you to effectively mix the entire volume of the product in the tank 1 due to the fact that the two blades 4 closest to the axis of the tank 1 mix the product inside the coil 2, and the two outer blades 4 in the space between the coil 2 and the wall of the tank 1.

The apparatus is equipped with a sealed cover 8, nozzles 9 and 10 of the product inlet and outlet with built-in filters in the upper and lower parts of the container 1, inspection windows 11 in the side wall of the container 1 and in the cover 8, sensors 12, 13 of the upper and lower levels, thermometer 14 , as well as the fitting 15 of the air supply and the safety valve 16 in the upper part of the tank 1.

The device is made mobile, i.e. has the ability to move around the workshop due to two stationary wheels 18 and two swivel 19, which are mounted on brackets connected to the tank 1. The device is moved using handles 20 mounted on the tank 1 (four handles are shown).

The apparatus is equipped with two washing heads (not shown), mounted on an arm rotating together with a mixer 3.

The washing heads are placed on the mixer perpendicular to the blades 4, so that one head washes the inner surface of the coil 2, and the second head washes the outer surface of the coil 2 and the inner surface of the wall of the tank 1.

Apparatus for the production of dairy products works as follows.

The product is heated in the following order.

After filling the coil 2 with water, shut off the water supply and produce its heating to the desired value. Water is heated in a hot water production unit in a closed loop - a heat exchanger - a hot water preparation unit. At the same time, the design of the coil 2 is made in such a way that ice or superheated water is supplied from below through the pipe 21 to the first ascending circuit of the coil 2 (fluid movement from the bottom up) to the upper level and passes through the transition pipe 17 into the second descending circuit (moving from top to bottom) coil 2 and through a spiral pipe goes down to the lower point of the coil 2 and is discharged through the pipe 22. The alternate placement of the turns of the two loops of the coil 2 in height ensures uniform heating of the product in volume e 1 bone.

Normalized milk (normalization can also be carried out in the apparatus) is supplied through the upper pipe 9 to the tank 1. The amount of milk is controlled by level sensors 12, 13 and pressure. Depending on the product, the milk is subjected to heat treatment (pasteurization at a temperature of 71-95 ° C, sterilization - 136 ° C with a holding time of 4 seconds), by supplying hot (75-97 ° C) or superheated water (137-138 ° to the heat exchanger) C) After heat treatment, ice water is supplied to coil 2 and the milk is cooled to a temperature: pasteurized milk 4-6 ° C; dairy products up to a fermentation temperature of 25-37 ° C; sterilized milk - up to 15-20 ° C.

In the case of the production of pasteurized or sterilized milk, sterile air is supplied into the container 1 with the chilled product through the nozzle 15 until an overpressure of 0.5-0.7 atm is created. Further, the apparatus is transported as close as possible to the filling machine, the crane on the lower outlet pipe 10 opens and the product, due to excess air pressure, bypassing the intermediate pipelines, is fed into the hopper of the filling machine.

In the production of fermented milk products (kefir, yogurt, etc.), after heat treatment and cooling to the fermentation temperature (25-37 ° C), bacterial fermentation is introduced through the upper pipe 9, then an overpressure of 0.5-0.7 atm is created in the tank 1 and under such conditions, the product is ripened (6-10 hours). After obtaining a clot of the required consistency, a stirrer 3 is turned on, and ice water is simultaneously supplied to the coil 2. After cooling the product to a temperature of 10-12 ° C, the device is transported to the filling machine and, due to the excess pressure of sterile air, the product, bypassing the intermediate milk pipelines, is fed through the lower pipe 7 to the hopper of the filling machine.

After unloading the product from the apparatus, it moves to the washing station, where it is connected to the supply and circulation system of washing solutions for washing using washing heads. Washing is carried out as follows: rinsing with warm water, washing with an alkaline solution of 60 ° C maximum, rinsing, washing with an acid solution of 60 ° C, rinsing.

After washing, the machine is sealed with factory seals until the next use.

The obvious advantage of transported technological devices over well-known and stationary analogues in the production of small volumes of products will allow the introduction of the proposed devices in the most critical part of the technological process of sour-milk products, for example, in the production of starter cultures. The specifics of the use of transported devices as starters is that it is advisable to use separate sets of starter, pipeline and technological equipment for the production of each type of product when producing fermented milk products at one enterprise that differ in the microbiological type of starter (kefir - yogurt - yogurt). The use of relocatable devices makes it possible to exclude from the production process the system of pipelines for feeding the starter culture from the starter compartment to the technological tanks and the washing system, since the starter is fed into the tank from the transported device delivered from the starter compartment directly to the technological tank.

The ferment is supplied by displacing it with air from the transported apparatus. To carry out this operation, the design of the transported devices allows them to work under pressure up to 0.5 bar. Technological and economic feasibility of using transported devices as mobile starter cultures takes place, starting with the production of 4000 liters per day of fermented milk drink or curd clot of one kind. In the production of fermented milk products in tanks with a capacity of 10,000 liters, the optimal value for the volume of a mobile starter culture is 500 liters. The working volume of the capacity of the currently used transported devices is 200, 300, 500 liters, and, if necessary, a larger volume.

The ability of transported devices to work under pressure has determined yet another area of their use - the production of baked milk and products based on it using accelerated technologies, and in the production of starter cultures - to use in the manufacture of working starter cultures from milk sterilized in the same device. When developing the specified group of products using accelerated technology, it is necessary to heat the milk above 100 ° C and hold at this temperature for the time required by the technological regulations. Intensive technology and heating milk above 100 ° C requires intensification of the heat transfer process in the tank. In this regard, the proposed technical solution provides for an increase in the intensity of milk heating due to the introduction of an additional heating jacket from the outside of the working tank 1 (not shown) in the design of the apparatus. In this case, milk is heated to high temperatures much more intensively with a reduction in the time of this operation due to the double heating circuit: coil 2 - inside the tank 1 (1st circuit) and a water jacket - the outer surface of the tank 1 (2nd circuit).

High sanitary indicators of products (lack of contact with the environment), improved quality characteristics (consistency, organoleptics, etc.) of products produced in transported devices allow us to develop a whole segment of food with increased requirements for their quality - products for healthy and sick children. For example, the development of therapeutic and prophylactic products for children with lactase deficiency (intolerance to cow's milk due to the lack of a lactase enzyme in the body that hydrolyzes lactose disaccharide - milk sugar into two monosaccharides - glucose and galactose). In this case, the product is produced as follows: raw milk is heated to a temperature of 37 ° C, the lactase enzyme is introduced into it, the mixture is aged at this temperature for 2.5-3.0 hours, then the milk is pasteurized under normal conditions, cooled to a temperature of 4-6 ° C and fed to the packaging. According to this scheme, it is possible to produce a wide range of low-lactose (30% lactose content), lactose-free (no lactose) dairy products (milk, kefir, sour cream, cottage cheese, yogurt, cream, etc.). The mobility of the proposed device, the ability to transport and work offline allows us to recommend this solution in another area of its use - the specified transported unit with products can be delivered to kindergartens, schools, hospitals for filling in disposable containers and for consumption by consumers without packaging in consumer packaging . This can significantly reduce the cost of children's and school meals by eliminating the cost of packaging materials.

The use of transported technological devices at large enterprises can be of a one-time nature. The main field of application of these devices is low-power enterprises with flexible manufacturing technologies and a dynamically changing assortment, which is most adaptable to market demands. Especially effective is the use of transported devices at the technological transition “fermentation - packing”. At the enterprise, which has 4 such devices and three filling machines for filling products into various types of containers according to its material, shape or capacity, it becomes possible to produce 12 types of products with various commercial attractiveness without using a pipeline system. For small enterprises and with small volumes of production, one type of product (less than 500 kg per shift) is one of the most important factors, since the absence of pipelines of the finished product minimizes technological losses to the maximum. Transportation of the apparatus with the product directly to the filling machine at small enterprises is 1.75-2 times more cost-effective than the cost of operating the pipeline system. With this method of packaging products, the risk of getting into the finished product the types of industrial microflora that are not typical for its type (for example, kefir in yogurt or pasteurized milk, etc.) is almost completely eliminated.

Attention should be paid to one more aspect of the use of transported technological tanks, which is especially important for enterprises under construction and reconstruction. The main disadvantage of small enterprises is the low efficiency of the use of production facilities. The introduction of transported devices can radically solve this problem. To ensure normal operating conditions of a stationary installed apparatus, the creation of a service area is required, the boundaries of which are 600 mm larger than each side of the perimeter of its vertical projection onto the floor. The closest in size to the transported device with a capacity of 500 liters are OZU - 063 devices, widely used by low-power enterprises. With a diameter of 1235 mm, the occupied RAM is 063, taking into account the service area, is 5.5 square meters, which is four times the cross-sectional area of the device. Transported technological devices do not require the creation of maintenance zones, as repair and maintenance work is carried out outside the technological areas, and the apparatchik’s work area is 0.8 square meters. Which is five times smaller than the service area of a stationary apparatus of the same cross section. Due to the mobility of the transported devices, they can be installed close to each other and to the walls on the territory of the production site during technological processes, as for repair or maintenance work, the device can be moved to any consolidated area or to the repair zone.

The set of capabilities of transported technological apparatuses, for the implementation of technological process parameters, in particular the uniformity of temperature fields in a fermented or stored medium, the minimum impact on these media with stirring, the barometric discharge of the product when it is fed to filling machines, makes it possible to produce fermented milk products that are comparable in quality and organoleptic indicators with products manufactured by thermostatic method.

Claims (6)

1. Apparatus for the production of milk and dairy products, containing a thermally insulated container with a sealed lid and nozzles for supplying and discharging the product, a heat exchanger and a comb mixer with a horizontal blade and four vertical blades connected to it, characterized in that the heat exchanger is made in the form of a coil placed inside the tank with a vertical axis, the horizontal blade of the mixer is located in the upper part of the tank, two of the vertical blades are located inside the heat exchanger, and the other two in the not between the heat exchanger and the tank wall, while the apparatus is equipped with wheels located below the bottom of the tank. 2. The apparatus according to claim 1, characterized in that the vertical blades of the mixers are made in the form of gutters or corners with an obtuse angle. 3. The apparatus according to p. 1, characterized in that the said coil is double-circuit with two nozzles, respectively, for entering and leaving the coolant, which are located in the lower part of the coil, and the first and second circuits are connected in the upper part of the coil, while the turns of the first ascending and the second downward circuits of the heat exchanger are located next to each other alternately with a gap between the turns along the entire height of the heat exchanger. 4. The apparatus according to claim 1, characterized in that the coil has a heat transfer area of at least 60-70% of the internal surface area of the tank. 5. The apparatus according to claim 1, characterized in that a heating jacket is placed on the outer surface of the container. 6. The apparatus according to claim 1, characterized in that the bracket is mounted on the mixer, on which the washing heads are mounted with the possibility of rotation around their axes.

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