SU1358887A1 - Installation for preserving vegetables and fruits - Google Patents

Abstract

The invention relates to the vegetable processing industry of the food industry. The aim of the invention is to increase productivity and product quality. The installation contains a feeder, a washing machine, an inspection conveyor, thermostatted cans for preservation, a brine station including a component dispenser, a washing and rinsing device, spice grinders and a storage tank, loading and unloading conveyors, and from the side walls of the containers canning installed columns for the extraction of spices, connected to the cumulative capacity of the brine station. 5 il. about: oa sh os

Description

The invention relates to the vegetable processing industry of the food industry, in particular to installations for the preservation of vegetables and fruits, and can be used in fruit-canning plants, fruit and vegetable bases and harvesting centers.

The aim of the invention is to improve the productivity and quality of products.

FIG. 1 schematically shows the proposed installation; in fig. 2 — canning container, longitudinal section; in fig. 3 - the same, top view; in fig. 4 shows section A-A in FIG. 2; in fig. 5 - Spice Extraction Column.

A plant for canning vegetables and fruits contains a feeder 1 (Fig. 1), under which a washing machine 2 is installed, connected with an inspection conveyor 3 connected to a loading and unloading conveyor 4 equipped with adjustable feed 5 and a loading and unloading slope chute 6 mounted above the canister 7 for canning (Fig. 1-4). At the end of a series of these tanks, thermostatirovina capacity 8 is located for draining the brine, equipped with a pump 9 for supplying food brine to the mass of packaged products or unloading brine in the canning container. The canning container is thermostatically controlled, with the possibility of temperature control by means of a cold unit 10 connected to a pipe of a recirculation pump II connected to a brine distributor 12 located above the canning container. To maintain the required brine temperature, the coproservating tank is equipped with a thermal sensor.

13 (Fig. 2) installed in the rear end wall. In its part there is a hatch

14dl draining sediment, used spices and waste water Hoc; ie washing e.m.- bones. It is located above the diversion channel. Yum 15 connected to the filter m-settling tank (not shown). On the front end wall of the container 7, in the lower part of the canning, there is a valve connected to the brine discharge collector 16 connected to the reservoir 8 to drain the brine. In the middle of its part there is a crane 17 for controlling the brine before loading the raw material. In the upper part of the container 7, a sectional pressure 18 is installed on the support rails fixed to its walls, which serves to prevent the raw material from reaching the top of the brine. Each section consists of two cargo beams 19 (Figs. 3, 4) with longitudinal grooves into which oppressive planks 20 are inserted. In one of the cargo beams there are windows for inserting and pressing

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exit boards. They are provided with removable tapered locks 21 for securing the inserted last board. Inside the preservation tank 7, columns 22 are placed on the side walls (Figs. 4, 5) for the extraction of spices, consisting of a hardened case with a hinged bottom 23 for removing the used spices. In the upper part there is an inlet connected by a removable nanga 24 to a brine distributor 12 located above the canning containers 7 and connected to the brine supply collector 25. Above the front parts of the containers 7 and 8 is located a water supply manifold 26 connected to a water supply system. A discharge conveyor 27 (Figs. 1-4) is located above the preservation containers 7 for movement from one container to another and along them and is connected to the loading and unloading conveyor 4. It contains the discharge brush-vane conveyor 28 and a series of brush -lamped oars 29 mounted on a movable frame 30 with rollers that are placed on the track 31. Brine station 32 is installed in front of the storage tanks 7 (Fig. 1), additionally equipped with facilities in technological sequence to the mash 33 of components, the washing-on-rinsing device 34 for spices, grinders 35 and 36 of these sections, conveyor 37, dispensers 38 and 39 of flavoring additives, with a capacity of 40 for soluble additives, connected to storage tank 41, connected to canning containers 7 by means of pump 42. Brine station 32 (fig. 1, siabzhena pasosy 43, connected to a hydropercussion frame 44, mixer 45 of a concentrated solution of salt and sugar with drinking water and to preservation containers. In front of the mixer 45 there is a heat exchanger 46, designated for heating water at the time of brine preparation. The storage tank 41 is connected by a pipe with a feed pump 42, connecting pipelines with a brine iodine collector 25, from which a pipe with a tap is connected to each canister 7 for preserving with a brine distributor 12, a filled inlet tap and drainage with knots, detachable connectors and langs 24 with inlets 22 for extraction of pacco. ia.

The plant for canning vegetables and fruits works as follows.

The raw material is fed by the feeder 1 (Fig. 1) into the washing machine 2. After washing and rinsing, it is sent to the inspection conveyor 3, where it is inspected and after culling of the damaged fruits it goes to the pitching tray 4. Loading and unloading conveyor 4. The loading and unloading chute 6 feedstock is loaded into the preservation tank 7 in a pre-prepared brine (fill) filled to the level of the control tap 17 (Fig. 2).

The brine is prepared as follows.

In the brine station, 32 of the crane, water is poured from the tap and salt is added (salt). By means of a pump 43 and a hydropercussion frame 44, a concentrated salt, sugar or salt-sugar solution is prepared. It is fed by pump 43 into mixer 45, where it is diluted with preheated water to a specific prescription percentage. The water is heated in the heat exchanger 46 to the temperature required for the fermentation of the raw material. At the same time, the solar power is prepared in technological sequence. The component dispenser 33 (Fig. 1) is weighed in by the recipe components of spices for each ton of finished raw material loaded into canning container 7. Dosed stalk leaf sheets (dill, tarragon, horseradish leaves, celery, neTpyijjKH, carrots, garlic, pepper and others, as well as rye straw for urine block) are washed in a bath (not shown. Then they are rinsed on the conveyor washing and washing the devices 34 are shredded from the grinder 35 and 36 of the spices. The ground mass is evenly fed to the conveyor 37. Then it is enriched with flavoring and aromatic additives, replaced with sugar and salt with dispensers 38 and 39. The finished spices evenly enter the container 40 for soluble Here they are mixed with dry brine (pouring) and are fed to storage tank 41, from where, with the aid of pump 42, they are fed through a pipeline to the brine supply collector 25 (Fig. I) and its removal The nozzles are sent to the brine distributor 12 (Figs. 2 and 3). Then, via removable hoses 24, they enter perforated columns 22 for the extraction of spices, from which extract pacco i is poured into a temperature-controlled canning tank 7 raw material). Raw materials are loaded with a loading / unloading conveyor 4 directly into the extract brine (pouring) with optimum temperature for fermentation. Then, along the collector 16, to discharge the brine, part of the brine (pouring) is poured into the tank 8 to drain the brine, thus sealing the raw material into the canister 7 to the level of oppression 18. Then, the socket boards 20 are inserted into the grooves of the load-beams through the windows in which the last socket insert is inserted by the cone clamps 21. From the tank 8 in. 1 I drain the brine using the pump 9 to produce.:. t dozalivku brine so that op pokie va.1 cargo beams 18 (Fig. -) and; . 1 cm centimeters higher, taking into account its islam during the storage period, l, o o; s1P a pe; MH.iaii; iii i of the total output. Pos.yu dose. PG5; capacitance) 7 d. 1I canning iiaKpinBaiOT ili3; o1. The raw material is fermented from 1) (i) To Sugoh; i () from the moment of accumulation of the lactic acid. With nom ai-per; ira 10 xo, 1 year, temperature sensor 13, and pump 11 (Fig. 2), a recirculation oh. 1 ;; brine saturation (pouring). In .i, the snoring of the product is optimally maintained by an automatic. Thermometer, which is maintained by a thermal sensor 13 until the moment of realization.

Unloading the finished product from the tank

7e, 1 conserved po1 api is carried out by the unloading conveyor 27 (fig. 1-i) with, in the first way.

C) The tank is equipped with a tank e, 1 tanked pi, and food pacco.-i (pouring)

0 through the collector 16 s, 1 brine (ijmr. 1 li 2l is poured into the container 8 for draining p; icco, ia. O: i- remove the sockets 1 1e of the board 20. After the brine has edged: -; closing; 1 og. B This is the time of the 1L1drowdarn () th frame

5 44 and mixer 45 in a station 32 paccoibHoii station are being prepared; 5 unloading | co .-; v -c;: xaii- I biii noBbiHiCHHofi solution of a subunity. Surg and sugar take in equally aeg. Ko.chestvah. , 1.m. pump 43 serves ei o to a tank, 1 d, 1 canning. With the monochromatic oars 29 (Fig. 3), the pop-up product transnortiruets to Hai; 0 i i-; My iyuzgruzochno.mu cell-yuyas ii (Vviy r, aiicH () teru 28, under which x stakoooo. E: .its-ruzno-ugr ZOchny zhono yuo O. iiocjie / ic; zom of any product kt ia11}) az; negs / 1 on () h5 no-rag | P zOchny tr; sportsman 4 at the rsalm station. 11i e1 th race-; 1 (Hall 1 V1cha: ll e :: chosgi

8d, 1I sec diss.; and nacociVii 1 is fed into the mass of the product, packaged 15-1; 1 g, 1 into Miioi o-oori y tar. Bbii px. Omiibifi;) acv.). I reinforce ii ii iicio.ib3 lO i naturally. 0

co. ibiiyio station with NAC and Noi em1 ostyo. containers for canned ;; rm; l: p. Stage 1: a- so that, from tce.t10 to i 5 51nen11Ya: lizvo.kachiteli gi i; quality, oiia supply of the zagno-uzpuzochchoch11; 5: tgappschr. Germs of the basics e: i p: u44; ia, в - by the freight transport | 1о; and capacity; l coiser15nronan1:.-ii: Ci: i i TepMOCT. iriiiio- with opportunities) CT1) About re: y, 1pro 5ai temper. when the brine is dilute 1nite.) P) C1 abzhe: 1a hstaiovlennymi in technological nos.chsdovats.toyosti dispenser m components, wash-oio.chaschuyushim ycTpoiicTBO.M d.t. p.pmchite, lm of spices, conveyor, dispensers of flavoring additives and capacity for soluble additives, connected to the cumulative capacity, the latter being connected with preservation containers, loading and unloading conveyor installed after the inspection conveyor above the preserving containers, thermostatted capacity to drain the brine is connected to canning tanks, and the discharge conveyor is located above them with the possibility of moving from one tank to another and along them and connected with the loading- azgruzochnym conveyor in containers d. 1st preserving sectional yoke mounted, and at their side walls arranged flonki for extracting spices, consisting of a perforated body with a folding dnom.soedinennye with brine storage tank station.

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Claims (1)

Claim Installation for Shchiservirov i ::; i have fruits and vegetables including pita ones. l ·., washer, and non-washable brine station with accumulate ιβηοι'ι capacity, canning containers, characterized in that. For the purpose of enhancing productivity and quality, it is equipped with a boot-up> narrow channel: er. there is a thermo-rotated container for draining brine, an unloading conveyor, and containers for preserving aphids are made thermostatically controlled with the possibility of temperature control, while the brine station is additionally equipped with a component dispenser installed in the technological sequence, a washing and cooking device for spices, and, for example, shades of spices, a conveyor, flavoring dispensers and a container for soluble additives connected to a storage tank, the latter being connected with containers A canning, ₅ of the loading-unloading conveyor is installed after the inspection conveyor of containers for canning, thermostatically controlled container for draining the brine is connected with containers for canned Nia and unloading conveyor located above them to move from one container to another and along them and is connected with the loading -unloading conveyor, sectional oppression is installed in canning containers, and clones for extracting spices, consisting of perforated, are placed at their side walls enclosures with a folding bottom. connected to the storage capacity of the brine station. fie. 1 13o888 / YES