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RU2731580C1 - Fruit blanching and drying method - Google Patents

Fruit blanching and drying method Download PDF

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Publication number
RU2731580C1
RU2731580C1 RU2019116256A RU2019116256A RU2731580C1 RU 2731580 C1 RU2731580 C1 RU 2731580C1 RU 2019116256 A RU2019116256 A RU 2019116256A RU 2019116256 A RU2019116256 A RU 2019116256A RU 2731580 C1 RU2731580 C1 RU 2731580C1
Authority
RU
Russia
Prior art keywords
fruits
blanching
drying
thermal water
water
Prior art date
Application number
RU2019116256A
Other languages
Russian (ru)
Inventor
Маирбек Ольжаевич Байтаев
Original Assignee
Федеральное государственное бюджетное образовательное учреждение высшего образования "Чеченский государственный университет"
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Priority to RU2019116256A priority Critical patent/RU2731580C1/en
Application granted granted Critical
Publication of RU2731580C1 publication Critical patent/RU2731580C1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A23N12/04—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B23/00—Heating arrangements
    • F26B23/10—Heating arrangements using tubes or passages containing heated fluids, e.g. acting as radiative elements; Closed-loop systems
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/18—Drying solid materials or objects by processes involving the application of heat by conduction, i.e. the heat is conveyed from the heat source, e.g. gas flame, to the materials or objects to be dried by direct contact
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Combustion & Propulsion (AREA)
  • Sustainable Development (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

FIELD: food industry.SUBSTANCE: invention relates to the food industry. Method for blanching and drying fruits envisages primary preparation of fruits, blanching of fruits for 3–5 minutes in thermal water, the temperature of which at outlet is 89–92 °C. Further, raw fruits after blanching come to the surface of a warm water floor, the heat energy of which is same thermal water. Uniform drying of fruits takes place under effect of heat emanating from pipes through which thermal water flows. Floor temperature is maintained within tolerable limits of 30–60 °C.EFFECT: proposed method of fruit blanching and drying is characterized by absence of labour intensity, ensures reduction of energy consumption, preservation of quality and nutritional value of the ready product, does not depend on weather conditions and season.1 cl

Description

Изобретение относится к энергосберегающему способу бланшировки и сушки плодов. Может использоваться в пищевой промышленности и сельском хозяйстве.The invention relates to an energy-saving method for blanching and drying fruits. It can be used in the food industry and agriculture.

При бланшировке (ошпаривании кипятком) плодов замедляется или прекращается работа ферментов, разрушающих структуру, цвет и аромат продукта. Горячая вода создает защитную оболочку на плодах, которая препятствует потере питательных веществ и витаминов, а также способствует сохранению их сочности и вкуса.When blanching (scalding with boiling water) the fruit slows down or stops the work of enzymes that destroy the structure, color and aroma of the product. Hot water creates a protective shell on the fruit, which prevents the loss of nutrients and vitamins, and also helps to preserve their juiciness and taste.

Сушка как вид заготовки имеет определенные преимущества перед другими видами консервирования. Высушенные плоды можно использовать в течение всего года, в том числе, непригодные для пищевых целей в качестве кормовых добавок, в которых хорошо сохраняются витамины и ценные питательные вещества.Drying as a type of workpiece has certain advantages over other types of canning. Dried fruits can be used throughout the year, including those unsuitable for food purposes as feed additives, in which vitamins and valuable nutrients are well preserved.

Известны несколько способов сушки плодов: на солнце, в печах и духовых шкафах. При сушке на солнце необходима ровная теплая погода с исключением попадания на плоды капель дождя или росы. Сушка в печах и сушильных шкафах является трудоемким и энергозатратным процессом.There are several methods of drying fruits: in the sun, in ovens and ovens. When drying in the sun, even warm weather is required with the exclusion of rain or dew falling on the fruits. Drying in ovens and drying ovens is a laborious and energy-intensive process.

Заявленный способ бланшировки и сушки плодов отличается отсутствием трудоемкости, энергосбережением, сохранностью их качества и питательности. Применяется независимо от погодных условий и времени года.The claimed method of blanching and drying fruits is characterized by the absence of labor intensity, energy saving, preservation of their quality and nutritional value. It is applied regardless of weather conditions and time of year.

При реализации заявленного способа бланшировки и сушки плодов происходит следующее: предназначенные для сушки плоды подвергаются в течение 3-5 минут бланшировке термальной водой, температура которой на выходе составляет 89-92°С, сырые плоды после бланшировки поступают на поверхность водяного теплого пола, в качестве тепловой энергии которого выступает та же термальная вода. Равномерная сушка плодов происходит под воздействием тепла, исходящего от труб, через которые протекает термальная вода.When implementing the claimed method of blanching and drying fruits, the following occurs: the fruits intended for drying are blanched for 3-5 minutes with thermal water, the outlet temperature of which is 89-92 ° C, the raw fruits, after blanching, go to the surface of the water-heated floor, as the thermal energy of which is the same thermal water. Uniform drying of the fruits occurs under the influence of heat emanating from the pipes through which the thermal water flows.

При укладке труб распространенными способами «змейка» или «улитка», по мере удаления от источника, теплопотери водяного теплого пола увеличиваются. По предлагаемому способу необходимость в циркуляции отпадает и термальная вода от источника (температура которой на выходе составляет 89-92°С), практически без теплопотерь, после естественного охлаждения, по прямым трубам выходит наружу. Температура пола может поддерживаться в допустимых пределах 30-60°С.When pipes are laid by the common "snake" or "snail" methods, as the distance from the source increases, the heat loss of the water-heated floor increases. According to the proposed method, the need for circulation disappears and thermal water from the source (the temperature of which at the outlet is 89-92 ° C), with practically no heat loss, after natural cooling, goes out through straight pipes. The floor temperature can be maintained within the permissible range of 30-60 ° C.

Claims (1)

Способ бланшировки и сушки плодов, характеризующийся тем, что предназначенные для сушки плоды подвергаются в течение 3-5 минут бланшировке термальной водой, температура которой на выходе составляет 89-92°С, сырые плоды после бланшировки поступают на поверхность водяного теплого пола, в качестве тепловой энергии которого выступает та же термальная вода, равномерная сушка плодов происходит под воздействием тепла, исходящего от труб, через которые протекает термальная вода.The method of blanching and drying fruits, characterized by the fact that the fruits intended for drying are blanched for 3-5 minutes with thermal water, the outlet temperature of which is 89-92 ° C, the raw fruits after blanching come to the surface of the water-heated floor as a thermal the energy of which is the same thermal water, uniform drying of fruits occurs under the influence of heat emanating from the pipes through which the thermal water flows.
RU2019116256A 2019-05-27 2019-05-27 Fruit blanching and drying method RU2731580C1 (en)

Priority Applications (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2769570C1 (en) * 2021-03-31 2022-04-04 Федеральное государственное бюджетное образовательное учреждение высшего образования "Чеченский государственный университет" Method for producing "yalt" full-fat soy
RU2793792C1 (en) * 2022-03-15 2023-04-06 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Чеченский Государственный Университет Имени Ахмата Абдулхамидовича Кадырова" Method for production of betsan dama grass flour

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU316428A1 (en) * METHOD OF PREPARATION FOR STORAGE OF FRUITS OF ZIZIFUS
SU547189A2 (en) * 1975-12-18 1977-02-25 Киевский Инженерно-Строительный Институт Device for air heating greenhouses and greenhouses
RU2043706C1 (en) * 1993-02-03 1995-09-20 Петр Матвеевич Политов Grain storage
RU2133094C1 (en) * 1996-01-04 1999-07-20 Кашников Вадим Георгиевич Vegetable and fruit drying method
FR2790819A1 (en) * 1999-03-09 2000-09-15 Sodimac Heat exchanger assembly for use on suspended floors or embedded within the ground, comprises a pipe circuit mounted between a substrata and a floor facing
RU2254776C2 (en) * 2002-11-21 2005-06-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) Method for production of can from natural fruits
RU2300055C1 (en) * 2004-09-24 2007-05-27 Данфосс А/С Premises heating system
RU2348875C1 (en) * 2007-05-15 2009-03-10 Сергей Мифодьевич Усов Method of bulk material drying and related drying chamber
RU2482703C1 (en) * 2011-12-15 2013-05-27 Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") Pear chips production method

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU316428A1 (en) * METHOD OF PREPARATION FOR STORAGE OF FRUITS OF ZIZIFUS
SU547189A2 (en) * 1975-12-18 1977-02-25 Киевский Инженерно-Строительный Институт Device for air heating greenhouses and greenhouses
RU2043706C1 (en) * 1993-02-03 1995-09-20 Петр Матвеевич Политов Grain storage
RU2133094C1 (en) * 1996-01-04 1999-07-20 Кашников Вадим Георгиевич Vegetable and fruit drying method
FR2790819A1 (en) * 1999-03-09 2000-09-15 Sodimac Heat exchanger assembly for use on suspended floors or embedded within the ground, comprises a pipe circuit mounted between a substrata and a floor facing
RU2254776C2 (en) * 2002-11-21 2005-06-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности (Государственное научное учреждение) Method for production of can from natural fruits
RU2300055C1 (en) * 2004-09-24 2007-05-27 Данфосс А/С Premises heating system
RU2348875C1 (en) * 2007-05-15 2009-03-10 Сергей Мифодьевич Усов Method of bulk material drying and related drying chamber
RU2482703C1 (en) * 2011-12-15 2013-05-27 Федеральное Государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" ("ВГУИТ") Pear chips production method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2769570C1 (en) * 2021-03-31 2022-04-04 Федеральное государственное бюджетное образовательное учреждение высшего образования "Чеченский государственный университет" Method for producing "yalt" full-fat soy
RU2793792C1 (en) * 2022-03-15 2023-04-06 Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Чеченский Государственный Университет Имени Ахмата Абдулхамидовича Кадырова" Method for production of betsan dama grass flour

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