• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Utilization, m-processing industry. SUMMARY OF THE INVENTION: Foodstuffs are treated with unsaturated air, which is a mixture of outside and exhaust air, taken in a ratio sufficient to achieve the required degree of humidity of the processing air. The installation contains inlet air a collector 6 on which cooler 10, heater 11 and fan are provided 12 From the air exhaust duct 4 the connecting duct 13 departs to the air inlet manifold 6 All three ducts contain separately adjustable shut-off valves 19 and before branching off with Separate duct 13 has a second fan 16 installed in the air intake manifold 4 Measuring sensitive elements of temperature and humidity sensors 20 and 25 for exhaust air and outside air determine their ratio in the mixture which is, based solely on obtaining the desired relative humidity of supplied air . The air exhaust duct 4 contains the second cooler 14 and the amount of heat obtained in each cooler 10 14 is used to heat the supplied air, in case of a change in its relative humidity of 1 s. and 11 з п ф-лы 1 ил
    公开号:SU1762739A3
    申请号:SU894614767
    申请日:1989-08-07
    公开日:1992-09-15
    发明作者:Хандль Карл；Хелльригль Ортвин
    申请人:Хандль Карл；
    IPC主号:
    专利说明:

    The invention relates to the drying and maturation of food products, in particular m products, by means of unsaturated air, and can be used in m processing and other sectors of the food industry.
    For the aging and drying of food products, in particular, m products such as bacon, etc., installations are used in which through the conditioned air there is a gradual abstraction of moisture. The conditions for aging or drying are determined on the basis of experimental data that differ according to from products and regions
    In order for the treatment air to be suitable for continuous reception of moisture, it must be dried. The drying rate must be oriented towards such a recoil ability as processed product that has no effect on the change in product quality. Drying too fast affects the hardening of the edge zones. whose water conductivity decreases as a result, so that drying inside the product is deteriorated. Drying too slow, on the contrary, increases the risk of rot and mold formation. temperature and humidity of supplied zozduha
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    should be set according to the degree of drying and ripening, and this for economic reasons should occur while saving time and energy,
    There is a known method of drying and aging food products, which involves measuring the humidity and temperature in the treatment chamber, comparing with the set values, mixing the outside air to the exhaust air, depending on the comparison results.
    Moreover, the cooling, heating and humidification of the air is carried out if the outside air parameters do not match the specified values.
    A known device for drying and aging foodstuffs, the treatment chamber of which has one air supply channel and two air exhaust channels, from which the first one goes into the supply channel connected by means of a valve with external air, and the second one goes outside. A cooler, a droplet separator, a humidifier, a heater, and a fan are provided in the air intake duct after the exhaust air duct exits into it. The recirculation of air through the first discharge channel and the supply channel is advantageous because the pressure difference between the pressure side and the suction side of the fan is greater than that between the pressure side and the outside air, as well as between the outside air and the suction side, i.e. the outside air in general can only be mixed in a quantity depending on the pressure differential, which excludes the possibility of using the maximum potential of the outside air. Measurement of humidity in the treatment chamber is susceptible to interference and distortion. Since instruments measuring humidity have a measurement error of up to 10%, a small difference in humidity between the supply air and exhaust air at the beginning and end of the treatment of the product cannot be accurately measured. and, therefore, cannot be kept constant.
    There is also known a method of drying and aging food products, which involves their treatment with air that is not saturated with moisture, obtained by introducing outside air into the exhaust air leaving the treatment chamber, taking into account the measured values of its humidity and temperature.
    Also known is a plant for drying and aging food products, in particular, m products with unsaturated moisture air, containing processing chambers with
    outlets, each of which has a manifold with an air inlet and a manifold with an air inlet, connected to the outside air inlet and equipped with a first cooler, heater and fan, and the air inlet channel is connected to the treatment chamber.
    In a single duct for air exhaust, thus, another fan is installed, which, when interacting with three separately and independently interchangeable shut-off valves, allows for a finer control of air mixing and pressure ratio. Thus, with suitable external air parameters, which are typical for Central Europe, outside air can be used exclusively or almost exclusively. Moreover, the exhaust air, at least for the most part, is discharged outside. In a preferred embodiment, a second cooler is provided between the second fan and the branch duct of the connecting channel. With this second cooler, the exhaust air (since this is advantageous for the energy balance) removes heat, which is preferably supplied to the supplied air heater. Further, in this installation, it is provided that, after the second cooler and on the fresh air inlet, are installed in each channel along the sensitive element of temperature and humidity measurement.
    In this process, the determining criterion is the relative humidity of the supplied air, while the temperature of the supplied air is of secondary importance. According to the known technical solutions, industrial treatment chambers are known to initially have a supply air temperature of about 25 ° C, which then decreases to about 15 ° C. Previously, the aging and drying of products was carried out mainly during the colder time of the year, and the temperature fluctuations themselves were not have a decisive impact on product quality.
    The aim of the invention is to improve the drying conditions while reducing energy consumption.
    The drawing shows schematically a device for drying and aging food products.
    The goal is achieved by the fact that in the method of drying and maturing food products, mainly m and coproducts, providing for their treatment with unsaturated moisture air obtained by mixing to outside air from the treatment chamber, taking into account the measured values of its humidity and temperature, additionally determine the amount of heat, exhaust air to cool or heat the incoming air and measure the values of the humidity and temperature indicators of the exhaust and outdoor air ha, compare among themselves the corresponding measured values of the indicators and carry out the adjustment of the outside air mixed with the exhaust air from the treatment chamber, taking into account the comparison results, and the determined amount of heat, while controlling the relative humidity of the supplied air by changing its temperature and moisture processed by the product.
    Moreover, as the initial values of the process parameters, the maximum value of the relative humidity and the minimum value of the supply air temperature are used, and the temperature control of the supply air is carried out depending on the mismatch of the current and set values of the relative humidity.
    In addition, the determination of moisture emitted by the product is carried out by comparing the setpoint and current values of the temperature of the exhaust air, while controlling the temperature of the supply air is carried out taking into account the results of the comparison.
    In addition, the supply air with the minimum treatment temperature is divided into separate streams to ensure that the product is treated under various conditions, followed by individual heating of each of the individual streams, depending on the relative humidity of each processed product, and at least in part due to recovered heat from the chillers.
    In terms of installation, the goal is achieved in that the installation for drying and aging food products, in particular, m products, contains treatment chambers with outlets, each of which has a collector with an air inlet and a collector with an air inlet connected to the nozzle supplying external air and equipped with the first cooler, heater and fan, while the air supply channel is connected to the treatment chamber; it is equipped to connect blind pipelines. and adjustable
    shut-off valves, with the connecting pipe located between the inlet and outlet manifolds, and an additional fan is placed on the manifold of the exhaust air in front of
    0 by a branch of the connecting pipeline, and adjustable shut-off valves are installed on the external air inlets, the air collector and the connecting pipeline.
    5 In addition, the unit is equipped with a second cooler located between the auxiliary fan and the branch of the connecting pipe.
    At the same time, the second cooler is connected
    0 to the heater to provide heat exchange, and the outlet of the second cooler and the outside air inlet are equipped with temperature and humidity sensors.
    5 In addition, the air supply duct is provided with a second heater.
    In addition, the air intake manifold after the first fan is equipped with drainage channels with adjustable shut-off valves.
    In addition, the second heaters of each air supply channel are connected to the first and / or second cooler.
    In addition, the plant is equipped with an exhaust air mixing channel located on the air outlet collector between the second fan and the second cooler and connected to the air intake manifold or its outlet channels with the possibility of closing by means of an adjustable shut-off valve in front of one or every second heater.
    In addition, each outlet communicates with a discharge manifold.
    5 air, equipped with a temperature sensor. In the process of drying and aging foodstuffs, the latter are treated with unsaturated moisture air, which is obtained by mixing with
    0 outgoing air from the treatment chamber, taking into account the measured values of its humidity and temperature. Control of an installation equipped with sensing elements of measurement
    5 temperature and humidity for outside air and cooled exhaust air provides energy savings, if comparative values determine not only the ratio in the mixture of outside and exhaust air, which is beneficial for bringing the supplied air to a predetermined subsequent humidity, but also the temperature of the supplied air from the possible range of operating temperatures at which bringing the humidity to a predetermined value requires the lowest energy consumption, and the heat recovered from orogo coolant is introduced into the calculation of the energy balance. If, for example, it is determined that moist exhaust air can be mixed with outside air in such a way that the latter has a predetermined value of relative humidity lying within predetermined limits, then in this case no energy is required for heating or cooling, i.e. saves energy compared to known methods, in the implementation of which also set the specified value of the tempo of the stream. In addition, the reduction of the additional energy used also occurs if the desired degree of humidity cannot be achieved only by mixing, since in this case heating or cooling should be put into operation only for a time until the input air parameters match the specified humidity value. , and the temperature setpoint is not attracted.
    In accordance with the problem to be solved, the installation does not require any humidifying devices, since the supplied air to be dried by cooling in the first or second chiller in each case can be so cooled that the desired relative humidity is obtained at the treatment temperature value.
    This is ensured by the fact that a second heater is installed in the air outlet duct into the treatment chamber. This simplifies control over the entire process time by setting the minimum treatment temperature for the intake air, which, for example, is about 12J C, at which the inlet air has the maximum desired humidity. At the same time, the maximum required humidity of the supplied air is provided by supplying it without a cooler, controlled stop valves and the first heater. A change in humidity occurs through a second heater, i.e., is a parameter controlled solely on temperature, the latter being measured with great accuracy. Since from the beginning of the treatment the excretion of moisture by the processed product
    rises rapidly, and from the second to the third day of treatment, the treatment temperature gradually decreases from the initial low value, reaches its highest value on the second or third day and thereafter decreases again in order to adjust the moisture absorption by air in accordance with the water release uncorrupted capillary movement
    water from the processed product. Since it is relatively cold, the maximum dry intake air can be obtained without additional energy, it only needs heating for
    a short time, with the thermal energy required for the second heater being maximally recovered from cooling, if necessary, with one or both coolers,
    The separation of heating the air supplied by the first and second heater provides the following. In large plants for continuous processing of the product, it is necessary to divide the latter into several processing chambers in which there are different stages of ripening, so that, for example, a portion of the product is given out every third day. Wherein
    Each treatment chamber must have its own independent control system. In this installation, the division into two distant from each other at a certain distance heating section allows
    to process products divided into several treatment chambers, at the expense of a supply air collector, by dividing the flow of the latter after the first fan into the corresponding
    number of branch channels. Moreover, each branch channel must have an adjustable shutter, and a heater is provided in each channel for supplying air to the chamber. In addition, it is provided that one or each air outlet opening on the exhaust air channel has an appropriate temperature sensing element, so that for each treatment chamber by comparing a predetermined value
    and the actual temperature of the uncooled exhaust air to determine the moisture evolution of the processed product, and the temperature difference is used further as a regulating
    values for air supply. Moreover, the temperature of the intake air is set: it is poured exclusively with the help of each heater on the air supply channel, so that each partial flow is individually adjusted to the humidity required by the processed product.
    The plant for drying and aging of food products, in particular m products, contains chambers 1 with inlet and outlet openings 2 and 3, respectively, a collector 4 with a pipe 5 of the air outlet and a collector 6 with a pipe 7 of the air supply. Moreover, the collector 6 is connected to the external air inlet 8 and is equipped with sequentially installed first f | r ptr 9, a cooler 10, a heater 11 and a fan 12. Between the headers 4 and 6 there is a connecting pipe 13 in front of which the cooler 14, the air filter 15 and the fan 16. On the connections 8, 17 and 5, respectively, supplying outside air, bringing out the exhaust air, venting the air out of the chamber, the discharge channel 18 and the connecting pipe 13 Adjustable shut-off valves 19 are installed. The outlet of the second cooler 14 is equipped with temperature and humidity sensors 20.
    An exhaust air inlet port 21 is located on the air exhaust manifold 4 between the second fan and the second cooler. It is connected to the air supply manifold or its outlet channels 18 and can be closed by means of an adjustable shut-off valve 19 in front of the first or every second heater. Each outlet, communicating with the air outlet manifold 4, is equipped with a temperature sensor 22. In the channel 23 for supplying air to the chamber, a second heater 24 is installed.
    At the inlet of the nozzle 8 for supplying outside air, a temperature and humidity sensor 25 is installed.
    The heat recovered from the second cooler 14 is directed through line 26 to heat the supplied air to the first heater 11. The pipe 27 directs the heat recovered from the first cooler 10 to one or more second heaters 2.
    Example. For drying and maturation, products are used with an installation with seven processing chambers 1. Since the processing time is 21 days, the products are respectively loaded every third day. In the intermediate chambers, the unloading days are 18, 15, 12, 9, 6 and 3 days, respectively, from the end of the installation to its beginning. Since the processing conditions in each chamber are different, the operating parameters in each chamber must
    match the properties of the product at one stage or another of ripening.
    For this, the intake air is divided into separate streams by means of diverting channels 18 leaving from the collector, provided with each adjustable shutter 19,
    Each channel 23 for supplying air to the chambers is provided with a heater 2, and each opening for air outlet from the chamber — a temperature sensor 22. By comparing the predetermined value and the actual temperature value of the uncooled exhaust air, the discharge is determined
    5 moisture processed by the product, and the temperature difference is used as a quantity that regulates the supply and heating of air.
    In this way, individual heating of each separate air supply stream is carried out depending on the relative humidity of the product being processed, and heat is partially used to heat the supplied air.
    5 recovered by cooling the exhaust air.
    The treatment chambers 1 each have an air supply channel 23, the air intake of which is temperature sensitive.
    0 element - the temperature sensor 22, and the air outlet channel 5, the air outlet 3 of which also has a temperature sensitive element - the temperature sensor 22.
    The air exhaust ducts 5, which by means of the valves 19 can be individually regulated, go to the air exhaust manifold 4, which contains the fan 16. The air supplied to the air supply ducts 23 comes from the supply air
    0 the air of the manifold 6, from which the diverting channels 7 depart, each of which also contains a shut-off valve 19 and leads to the heater 2, to which the air supply channel 23 adjoins. At the connection to the fan 16, the exhaust air inlet duct 21 branches from the collector 4 of the exhaust air, from which to each treatment chamber 1 a discharge line 18 leaves, also equipped with a shut-off valve 19, and which is embedded between the shut-off valve 19 of the exhaust channel 7 for supplying air and the second heater 2. With the help of the exhaust air inlet 21, the moist exhaust air can be directed
    5 directly into the treatment chambers 1, for example, under known conditions, for the desired heating of freshly introduced products, without removing moisture.
    An air filter 15 is inserted into the air exhaust manifold 4, after branch of the exhaust air inlet duct 21, followed by a second cooler 14. Following this, the temperature and humidity sensor 20 is located, and then the connecting duct 13 is connected. air contains an adjustable shut-off valve 19. The connecting channel 13, which is also equipped with an adjustable shut-off valve 19, enters the inlet air manifold 6, which also has a lockable valve 19 a branch pipe 8 for supplying external air ha, at the entrance of which is installed the sensor 25 of temperature and humidity. A filter 9, the first cooler 10, the first heater 11 and the first fan 12 are provided behind the pipe 8 of the connecting duct 13 on the air intake manifold 6. Between the first cooler 10 and the first heater 11 there is a measuring sensing temperature element - a temperature sensor 29 that detects the temperature difference for a given value of the minimum treatment temperature.
    Heat recovered from the second cooler 14 is directed through line 26 to heat the supplied air to heater 11. Pipe 27 directs heat recovered from the first cooler 10 to one or more second heaters 2. The lines 26 and 27 can be crossed, that is, the heat recovered from the first 10 and second 14 chillers can optionally be supplied to the first or second heater 11, 2. Shut-off valves 19 on the exhaust air pipe 17, on the outdoor air pipe 8 and on the connector the first line 13, together with both the fans 12, 16 provide a most favorable air supplied common parameters which are determined by means the two sensors 20, 25 for temperature and humidity of exhaust air and outdoor air. The sensing element of the temperature sensor 22 on the air exhaust duct 5 on the basis of a change in the temperature of the exhaust air determines the moisture return of the product being processed as compared with a predetermined value, and this change as a further control value is attracted to the individual inlet air temperatures. The measurement of humidity in the treatment chamber is thus not required, since the humidity is determined more accurately by measuring the temperature and can also be more precisely controlled by changing the temperature.
    权利要求:
    Claims (13)
    [1]
    1. A method of drying and maturing food products, in particular m products, providing for their treatment with unsaturated moisture air obtained by introducing outside air into the waste air coming out of the treatment chamber, taking into account the measured values of its humidity and temperature, In order to improve drying conditions while reducing energy consumption, the amount of heat extracted from exhaust air for cooling or heating is additionally determined.
    0, the measured values of the humidity and temperature of the outgoing and outside air are compared, the corresponding measured values of the indicators are compared and the external air mixed with the outgoing air from the treatment chamber is corrected with a given amount of heat Thereby, the regulation of the relative humidity of the supply air is carried out by changing its temperature and taking into account the moisture released by the product being treated.
    [2]
    2. The method according to claim 1, wherein 5 as the initial values of the process parameters use the maximum value of the relative humidity and the minimum value of the temperature of the supplied air, and the temperature control
    0, the supply air is carried out depending on the mismatch of the current and the set values of the relative humidity.
    [3]
    3. The method according to claim 1 and 2, characterized by the 5 with the fact that the determination of moisture emitted by the product is carried out by comparing the set and current values of exhaust air temperature, while controlling the temperature of the supplied air
    0 is performed based on the results of the comparison.
    [4]
    4. A method according to claim 2, characterized in that it separates the supply air with a minimum temperature
    [5]
    5 processing into separate streams to ensure processing of the product under various conditions, followed by individual heating of each of the individual streams depending on the relative value of each processed product, moreover, heating is carried out at least partially due to recovered heat from the chillers.
    5, An apparatus for drying and aging food products, in particular, m products with conditioned air, containing treatment chambers with outlets, each of which has a collector with an air outlet and a collector with an air inlet pipe connected to the outside air inlet and equipped the first cooler, heater and fan, wherein the air supply channel is connected to the treatment chamber, characterized in that, in order to improve the drying conditions while reducing energy consumption, it is equipped with A separate pipe, an additional fan and adjustable shut-off valves, with the connecting pipe located between the inlet and outlet manifolds, the additional fan placed on the air outlet manifold before the connecting pipe, and the adjustable shut-off valves are installed on the external air inlet manifold air vent and connecting piping
    [6]
    6. The installation according to claim 5, characterized in that it is equipped with a second chiller located between the auxiliary fan and the branch of the connected pipeline,
    [7]
    7. Installation according to claim 5, characterized in that the second cooler is connected to the heater to ensure heat exchange.
    [8]
    8. Installation on PP. 5 and 6, that is, with the fact that the outlet of the second
    the cooler and the outdoor air inlet are equipped with temperature and humidity sensors.
    [9]
    9. Installation on PP. 5-8, I am notable for the fact that the air supply channel is equipped with a second heater,
    [10]
    10 Installation according to claim 8, characterized in that the air intake manifold after the first fan is provided with drainage channels with adjustable shut-off valves.
    [11]
    11. Installation according to claim 8 or 9, characterized in that the second heaters of each of the air supply channels are connected
    with the first and / or second chillers.
    [12]
    12 Installation on PP. 5 and 8, characterized in that it is equipped with an exhaust air inlet channel located on the air exhaust manifold between the second
    a fan and a second cooler and connected to the air supply manifold or its drainage channels with the possibility of closing by means of an adjustable shut-off valve before the first or each
    second heater.
    [13]
    13. Installation in one of the paragraphs. 4-11, characterized in that each outlet opening communicating with the air exhaust manifold is provided with a temperature sensor.
    nth & a
       Jt .9
    L
    , 6
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    同族专利:
    公开号 | 公开日
    HU893742D0|1991-01-28|
    FI95412B|1995-10-13|
    FI95412C|1996-01-25|
    NO173584C|1994-01-05|
    FI893698A0|1989-08-04|
    EP0285762A3|1988-10-26|
    US5051267A|1991-09-24|
    AT389984B|1990-02-26|
    DK561788D0|1988-10-07|
    ES2036226T3|1993-05-16|
    WO1988005632A3|1988-09-22|
    AU1293788A|1988-08-24|
    NO884492L|1988-10-07|
    ATA25687A|1989-08-15|
    EP0285762A2|1988-10-12|
    EP0285762B1|1992-12-02|
    JPH02502153A|1990-07-19|
    WO1988005632A2|1988-08-11|
    NO173584B|1993-09-27|
    DE3876269D1|1993-01-14|
    DK561788A|1988-10-07|
    NO884492D0|1988-10-07|
    AT82830T|1992-12-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
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    GB163549A|1920-03-23|1921-05-26|Eduard Charles Krebs|Improved process and apparatus for the drying of fish and the like|
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    DE2725358A1|1977-06-04|1978-12-07|Wolfgang Reich|Food smoking chamber system - with three phases of circulating with and without smoke generator and venting|
    FR2495749A1|1980-12-04|1982-06-11|Sendra Gilles|Controlled temp. and humidity cabinet for treating delicatessen prods. - has series of compartments with independently controlled atmospheres|
    AT369625B|1981-03-16|1983-01-25|Amann Gottfried & Sohn|STORAGE AND RE-MOLDING ROOM FOR MEAT AND SAUSAGE PRODUCTS|
    DE3441683C2|1984-11-15|1988-09-01|Alpas Peter Schuldt Kg, 2800 Bremen, De|GB8824703D0|1988-10-21|1988-11-30|Jackson A|Coolers for smoking ovens|
    DE20120494U1|2001-12-19|2002-04-18|Ness & Co Gmbh Maschinen U Anl|smokehouse|
    TWI264285B|2003-11-21|2006-10-21|Sanshu Sangyo Co Ltd|Vapor heat insect killing apparatus for Mediterranean fruit fly, orange small fruit fly, Queensland fruit fly and melon fruit or the like|
    CN103386439A|2013-07-11|2013-11-13|太仓市旭冉机械有限公司|Hardware punching die with backflow device|
    US9560859B2|2014-06-12|2017-02-07|Skinny & Co., LLC|Dehumidification method and apparatus|
    US9848629B1|2016-12-21|2017-12-26|Wenger Manufacturing, Inc.|Product drying apparatus and methods|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    AT0025687A|AT389984B|1987-02-09|1987-02-09|INSTALLATION AND METHOD FOR DRYING OR DRYING RIPING OF FOOD|
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