CN105852183B - Fruits and vegetables Thief zone airflow puffing device and method - Google Patents

Abstract

The invention discloses a kind of fruits and vegetables Thief zone airflow puffing device and method, including horizontal cylinder shape Bulking tank, Thief zone gas reservoir, vacuum pump, air accumulator I, air accumulator II and the air compressor machine connected in order by pipeline, air bag I is equipped with air accumulator I, air bag II is equipped with air accumulator II.Fruits and vegetables Thief zone airflow puffing device of the present invention, reduces fruit and vegetable dilated temperature, reduces nutritive loss, and hypertonic ventilation body can recycle, and recycled partial pressure energy, reduced heat energy loss and production cost, improved production efficiency and product quality.

Description

High-permeability air-flow puffing device and method for fruits and vegetables

technical field

The invention belongs to the technical field of puffed food processing, and in particular relates to a fruit and vegetable high-permeability airflow puffing device, and also relates to a method for using the device to carry out high-permeability airflow puffing of fruits and vegetables.

Background technique

At present, the processing technology of fruit and vegetable puffed products is mainly to generate superheated water inside the fruit and vegetable raw materials by heating, and then suddenly release the pressure, and use the pressure difference generated by the flash evaporation of the superheated water inside the raw materials to realize fruit and vegetable puffing, and then cool and shape in a vacuum state. This method needs to heat the raw materials to about 100 degrees, which greatly damages the nutrients, and the equipment used has poor vacuum heat transfer capability, which makes the production cycle longer, the equipment output is low, and the production cost is high.

Contents of the invention

The object of the present invention is to provide a high-permeability airflow puffing device for fruits and vegetables, which solves the problems of poor vacuum heat transfer capacity of existing puffing equipment, prolonging production cycle, low equipment output and high production cost.

Another object of the present invention is to provide a method for high-permeability airflow puffing of fruits and vegetables using the above-mentioned device.

The technical scheme adopted in the present invention is that the fruit and vegetable high-permeability airflow expansion device includes a horizontal cylindrical expansion tank, a high-permeability gas storage tank, a vacuum pump, an air storage tank I, an air storage tank II and an air storage tank connected in order through pipelines. In the press, an air bag I is arranged in the air storage tank I, and an air bag II is arranged in the air storage tank II.

The present invention is also characterized in that,

The expansion tank is equipped with a jacket on the outside and a multi-layer plate heat exchanger on the inside. The plate heat exchanger and the jacket are connected in parallel. One end of the expansion tank is sealed by an openable flat end cover, and the other end of the expansion tank is provided with a conical head. ; The top of the expansion tank is provided with a vacuum breaking valve H.

The inlet pipe of the plate heat exchanger passes through the lower part of the expansion tank and connects with the valve E, and the outlet pipe of the plate heat exchanger passes through the top of the expansion tank and connects with the valve G.

The high-permeability gas storage tank is connected with the expansion tank through the valve F and the pipeline.

The expansion tank communicates with the gas storage tank I through the pipeline connected to the conical head, valve D and valve C; the expansion tank communicates with the gas storage tank II through the pipeline connected to the conical head, valve D and valve I; Gas storage tank I and gas storage tank II are connected through pipelines, valves C and valve I; the expansion tank is connected to the vacuum pump through pipelines connected to the conical head, valve D, valve O and valve B; valve D and valve O are located The pipeline of C and the pipeline where valve I is in cross communication.

The vacuum pump is connected to the airbag I through pipelines, valve B and valve A; the vacuum pump is connected to the airbag II through pipelines, valve B, valve N and valve M; the pipelines where valve B, valve N and valve M are located are respectively connected to the pipeline where valve A is located and The pipelines where the valve O is located are connected.

The inlet of the air compressor is connected to the airbag II through the pipeline and the valve K set on the pipeline; the outlet of the air compressor is connected to the airbag II through the pipeline and the valve L and valve M set on the pipeline; the pipeline where the valve L is located and the valve N is located The pipeline where the pipeline and the valve M are located is connected in T shape; the inlet of the air compressor) is also connected with the valve J through the pipeline.

Another technical solution adopted in the present invention is a high-permeability airflow puffing method for fruits and vegetables, the specific steps are as follows:

Step 1, open valve J, valve L, valve M, valve I, vacuum valve H, valve D, close valve C, valve N, valve O, valve K, start the air compressor, and fill the air bag II with the puffing process For air with a pressure higher than 10%, the air bag II expands and completely discharges the gas in the air storage tank I, first closes the valve I, then closes the vacuum valve H and valve J;

Step 2, open valve E and valve G, and pass thermal fluid with a temperature lower than 65 degrees into the jacket and plate heat exchanger;

Step 3, arrange the fruit and vegetable raw materials on the upper surface of each layer of the plate heat exchanger, and seal the expansion tank; open valve O, valve B, close valve A, vacuumize the expansion tank by a vacuum pump to make its absolute pressure less than 12Kpa, and then Close valve D, open valves A and C to vacuumize gas storage tank I and air bag I; at the same time open valve F to gradually fill the expansion tank with high-permeability gas, and the high-permeability gas penetrates into the interior of the raw material through the capillary pores of the raw material. Raw material permeability, thickness difference and pressure difference required for puffing are different, the inflation time is 5-60 minutes, the final inflation pressure is 0.8-4MPa, and the highest pressure is maintained for no less than 10 minutes to balance the pressure inside and outside the raw material; then close the valve F. Valve O, valve A, quickly open valve D to connect the expansion tank with the gas storage tank I which is 200 times larger than its volume, so that the pressure in the expansion tank is instantly reduced to below 80KPa, and the high permeability gas inside the raw material cells is instantly expanded Finally, it is blocked by capillary pores to achieve puffing effect;

Step 4, close valve C, open valve O, and continue to vacuumize the expansion tank, so that the expanded fruit and vegetable products are dried under vacuum conditions with a temperature lower than 60 degrees Celsius and an absolute pressure lower than 12KPa until the water content of the finished product meets the requirements ;Then in a vacuum state, switch the hot fluid to the cold fluid at the inlet of the valve E, so that the temperature of the expanded product drops below the softening point, close the valve D, open the vacuum valve H to break the vacuum, and then take out the product;

Step 5, switch the cold fluid at the inlet of valve E to hot fluid, and heat the jacket and its plate heat exchanger;

Step 6, put the fruit and vegetable raw materials into the expansion tank again, and seal the expansion tank; open the valve D, and vacuum the expansion tank by the vacuum pump to make the absolute pressure less than 12KPa; close the vacuum pump, valve B, valve O, valve K, and valve L , valve I, open valve C, valve M, valve A, slowly open valve N, the compressed air stored in the air bag II is gradually transferred to the air bag I, and the highly permeable gas in the air storage tank I is forced to return to the expansion tank. When the pressure of airbag I and airbag II is balanced, close valve M and valve J, open valve K and valve L, and the air compressor will transfer the remaining gas in airbag II to airbag I; then open valve J to fill airbag I Air with a pressure higher than 10% of the puffing process; close valves C and D, open valve F, and replenish high-permeability gas to the puffing tank until the pressure meets the process requirements, and maintain the pressure for no less than 10 minutes;

Step 7, close valve A, valve K, valve L, open valve M, valve N, valve B, evacuate the air bag II, and after the air storage tank II also realizes vacuum, close valve O, valve M, valve N; then open Valve I, quickly open valve D, and connect the expansion tank with the gas storage tank II, which is 200 times larger than its volume, so that the pressure in the expansion tank is instantly reduced to below 80KPa. Blocking effect to achieve puffing effect;

Step 8, close the valve I, open the valve O, complete the vacuum drying, cooling and unloading work of the puffed product, load the raw materials into the puffing tank again, and after vacuuming the puffing tank, send the compressed air in the air bag I to the air bag I Transfer and press the high permeable gas in the gas storage tank II into the expansion tank, and continue the operation of the next cycle.

The present invention is also characterized in that,

The water content of the fruit and vegetable raw materials is 10-30%, and the temperature is higher than the softening point of the raw materials.

The high permeability gas is helium or hydrogen.

The beneficial effect of the present invention is that the fruit and vegetable high-permeability airflow puffing device of the present invention reduces the fruit and vegetable puffing temperature, reduces nutrient loss, high-permeability gas can be recycled, part of the pressure energy is recovered, heat energy loss and production costs are reduced, and the production cost is improved. Production efficiency and product quality.

Description of drawings

Fig. 1 is a schematic structural view of a high-permeability airflow puffing device for fruits and vegetables of the present invention.

In the figure, 1. Valve A, 2. Valve B, 3. Vacuum pump, 4. Gas storage tank I, 5. Air bag I, 6. Valve C, 7. Valve D, 8. Valve E, 9. High permeability gas storage Tank, 10. Valve F, 11. Expansion tank, 12. Plate heat exchanger, 13. Valve G, 14. Vacuum valve H, 15. Valve I, 16. Valve J, 17. Air compressor, 18. Valve K , 19. Valve L, 20. Valve M, 21. Valve N, 22. Air bag II, 23. Valve O, 24. Gas storage tank II.

Detailed ways

The present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

The fruit and vegetable high-permeability airflow puffing device of the present invention, as shown in Figure 1, comprises a horizontal cylindrical puffing tank 11, a high-permeability gas storage tank 9, a vacuum pump 3, an air storage tank I4, and an air storage tank II24 connected in an orderly manner through pipelines And air compressor 17, be provided with air bag I5 in the air storage tank I4, be provided with air bag II22 in the air storage tank II24.

The expansion tank 11 is provided with a jacket on the outside and a multi-layer plate heat exchanger 12 inside. The plate heat exchanger 12 is connected in parallel with the jacket. One end of the expansion tank 11 is sealed by an openable flat end cover, and the other end of the expansion tank 11 is set There is a conical head; the top of the expansion tank 11 is provided with a vacuum breaking valve H14.

The inlet pipe of the plate heat exchanger 12 passes through the bottom of the expansion tank 11 and is connected with the valve E8, and the outlet pipe of the plate heat exchanger 12 passes through the top of the expansion tank 11 and is connected with the valve G13.

The high-permeability gas storage tank 9 is connected with the expansion tank 11 through a valve F10 and a pipeline.

The expansion tank 11 communicates with the gas storage tank I4 through the pipeline connected to the conical head, the valve D7 and the valve C6; the expansion tank 11 communicates with the gas storage tank II24 through the pipeline connected to the conical head, the valve D7 and the valve I15 Connected; gas storage tank I4 and gas storage tank II24 are connected through pipeline, valve C6 and valve I15; expansion tank 11 is connected to vacuum pump 3 through pipeline connected to the conical head, valve D7, valve O23 and valve B2; valve D7 The pipeline where the valve O23 is located is in cross communication with the pipeline where C6 is located and the valve I15 is located.

Vacuum pump 3 is connected to airbag I5 through pipeline, valve B2 and valve A1; vacuum pump 3 is connected to airbag II22 through pipeline, valve B2, valve N21 and valve M20; The pipeline and the pipeline where the valve O23 is located are connected.

The inlet of the air compressor 17 is connected to the airbag II22 through the pipeline and the valve K18 provided on the pipeline; the outlet of the air compressor 17 is connected to the airbag II22 through the pipeline and the valve L19 and valve M20 provided on the pipeline; the pipeline where the valve L19 is located, the valve N21 The pipeline where it is located and the pipeline where the valve M20 is located are connected in a T shape; the inlet of the air compressor 17 is also connected to a valve J16 through a pipeline.

The method for expanding the fruits and vegetables by using the above-mentioned high-permeability airflow expansion device, the specific steps are as follows:

Step 1, open valve J16, valve L19, valve M20, valve I15, vacuum valve H14, valve D7, close valve C6, valve N21, valve O23, valve K18, start the air compressor 17, and fill the air bag II22 with a specific expansion When the process pressure is higher than 10% of the air, the air bag II22 expands and completely discharges the gas in the gas storage tank I24, first closes the valve I15, then closes the vacuum valve H14 and J16;

Step 2, open the valve E8 and the valve G13, and pass the thermal fluid with a temperature lower than 65 degrees into the jacket and the plate heat exchanger 12;

Step 3, arrange the fruit and vegetable raw materials (the water content of the fruit and vegetable raw materials is 10-30%, and the temperature is higher than the softening point of the raw materials) on the upper surface of each layer of the plate heat exchanger 12, and seal the expansion tank 11; open the valve O23, the valve B2, Close the valve A1, vacuumize the expansion tank 11 by the vacuum pump 3 to make the absolute pressure less than 12Kpa, then close the valve D7, open the valve A1, valve C6 to vacuumize the gas storage tank I4 and the air bag I5; at the same time open the valve F10 to expand The tank 11 is gradually filled with high-permeability gas, the high-permeability gas is helium or hydrogen, and the high-permeability gas penetrates into the raw material through the capillary pores of the raw material. According to the difference in permeability, thickness and pressure difference required for puffing, the inflation time is 5 ~ 60 minutes, the final inflation pressure is 0.8 ~ 4MPa, and maintain the highest pressure for no less than 10 minutes, so that the pressure inside and outside the raw material is balanced; then close the valve F10, valve O23, valve A1, quickly open the valve D7 to connect the expansion tank 11 with the ratio The gas storage tank I4 whose volume is 200 times larger is connected, so that the pressure in the expansion tank 11 is instantly reduced to below 80KPa, and the hyperpermeable gas inside the raw material cells is instantly expanded and then blocked by the capillary pores to achieve the expansion effect;

Step 4, close the valve C6, open the valve O23, and continue to vacuumize the expansion tank 11, so that the expanded fruit and vegetable products are dried under vacuum conditions with a temperature lower than 60 degrees Celsius and an absolute pressure lower than 12KPa until the water content of the finished product meets the requirements Then, under the vacuum state, switch the hot fluid to the cold fluid at the inlet of the valve E8, so that the temperature of the expanded product drops below the softening point, close the valve D7, open the vacuum valve H14 to break the vacuum, and then take out the product;

Step 5, switch the cold fluid at the inlet of the valve E8 to the hot fluid, and heat the jacket and its plate heat exchanger 12 .

Step 6, put the fruit and vegetable raw materials into the expansion tank 11 again, and seal the expansion tank 11; open the valve D7, and vacuum the expansion tank 11 by the vacuum pump 3 so that the absolute pressure is less than 12KPa; close the vacuum pump 3, valve B2, valve O23, Valve K18, valve L19, valve I15, open valve C6, valve M20, valve A1, slowly open valve N21, the compressed air stored in the airbag II22 is gradually transferred to the airbag I5, and the high permeability gas in the air storage tank I4 is forced to return In the expansion tank 11, when the pressure of the airbag I5 and the airbag II22 is balanced, the valve M20 and the valve J16 are closed, the valve K18 and the valve L19 are opened, and the air compressor 17 transfers the remaining gas in the airbag II22 to the airbag I5; then open the valve J16 fills the air bag I5 with air that is 10% higher than the pressure of the puffing process; close valves C6 and D7, open valve F10, and supply high-permeability gas to the puffing tank 11 until the pressure reaches the process requirements, and maintain the pressure not less than 10 minute;

Step 7, close valve A1, valve K18, valve L19, open valve M20, valve N21, valve B2, vacuumize the air bag II22, and after the air storage tank II24 is also vacuumed, close valve O23, valve M20, valve N21; then open Valve I15, quickly open valve D7, connect the expansion tank 11 with the gas storage tank II24 which is 200 times larger than its volume, so that the pressure in the expansion tank 11 is instantly reduced to below 80KPa, and the high-pressure gas inside the raw material cells is instantly expanded and then received by the capillary The blocking effect of the pores to achieve the puffing effect;

Step 8, close the valve I15, open the valve O23, complete the vacuum drying, cooling and unloading work of the puffed product, load the raw materials into the puffing tank 11 again, and after the puffing tank 11 is evacuated, the compressed air in the airbag I5 is pumped into the puffing tank 11 The airbag I22 transfers to press the high-permeability gas in the gas storage tank II24 into the expansion tank 11, and continues the operation of the next cycle.

Claims (6)

1. A high-permeability air-flow puffing device for fruits and vegetables, characterized in that it comprises a horizontal cylindrical puffing tank (11), a high-permeability gas storage tank (9), a vacuum pump (3), and an air storage tank connected in order by pipelines. I (4), air storage tank II (24) and air compressor (17), described air storage tank I (4) is provided with air bag I (5), is provided with air bag II in the air storage tank II (24) (twenty two); The expansion tank (11) is provided with a jacket on the outside and a multi-layer plate heat exchanger (12) inside. The plate heat exchanger (12) is connected in parallel with the jacket, and one end of the expansion tank (11) is formed by an openable flat plate end. The cover is sealed, and the other end of the expansion tank (11) is provided with a conical head; the top of the expansion tank (11) is provided with a vacuum breaking valve H (14); The expansion tank (11) is communicated with the gas storage tank I (4) through the pipeline, valve D (7) and valve C (6) connected on the conical head; the expansion tank (11) is connected to the cone The pipeline, valve D (7) and valve I (15) on the shaped head are connected with the gas storage tank II (24); the gas storage tank I (4) and the gas storage tank II (24) pass through the pipeline and the valve C (6 ), valve I (15) are communicated; the expansion tank (11) is connected to the vacuum pump (3) through the pipeline connected to the conical head, valve D (7), valve O (23) and valve B (2) ; The pipeline where valve D (7) and valve O (23) are located is connected with the pipeline where C (6) and valve I (15) are located; The vacuum pump (3) is connected with the airbag I (5) through the pipeline, the valve B (2) and the valve A (1); the vacuum pump (3) is connected through the pipeline, the valve B (2), the valve N (21) and the valve M(20) is connected with air bag II(22); the pipelines where valve B(2), valve N(21) and valve M(20) are located are respectively connected with the pipeline where valve A(1) is located and the pipeline where valve O(23) is located pipeline connected; The inlet of the air compressor (17) is connected with the airbag II (22) through the pipeline and the valve K (18) provided on the pipeline; the outlet of the air compressor (17) is connected with the valve L (19) provided through the pipeline and the pipeline ) and the valve M (20) are connected with the airbag II (22); the pipeline where the valve L (19) is located, the pipeline where the valve N (21) is located, and the pipeline where the valve M (20) is located are T-shaped; the air compressor The inlet of (17) is also connected with valve J (16) by pipeline. 2. The fruit and vegetable high-permeability airflow expansion device according to claim 1, characterized in that the inlet pipe of the plate heat exchanger (12) passes through the lower part of the expansion tank (11) and is connected to the valve E (8). The outlet pipe of the heat exchanger (12) passes through the top of the expansion tank (11) and is connected with the valve G (13). 3. The fruit and vegetable high-permeability airflow expansion device according to claim 1, characterized in that the high-permeability gas storage tank (9) is connected to the expansion tank (11) through a valve F (10) and a pipeline. 4. The method for puffing fruits and vegetables using the high-permeability airflow puffing device described in any one of claims 1 to 3, characterized in that the specific steps are as follows: Step 1, open valve J (16), valve L (19), valve M (20), valve I (15), vacuum valve H (14), valve D (7), close valve C (6), valve N (21), valve O (23), valve K (18), start the air compressor (17), fill the air bag II (22) with air higher than 10% of the puffing process pressure, and the air bag II (22) expands And discharge the gas in the gas storage tank I (24) completely, first close the valve I (15), then close the vacuum valve H (14), valve J (16); Step 2, open the valve E (8) and the valve G (13), and pass the thermal fluid with a temperature lower than 65 degrees into the jacket and the plate heat exchanger (12); Step 3, arrange the fruit and vegetable raw materials on the upper surface of each layer of the plate heat exchanger (12), and seal the expansion tank (11); open valve O (23), valve B (2), close valve A (1), by The vacuum pump (3) evacuates the expansion tank (11) to make its absolute pressure less than 12Kpa, then closes the valve D (7), opens the valve A (1), valve C (6) to the air storage tank I (4) and the air bag I (5) vacuumizes; at the same time, open the valve F (10) and gradually fill the expansion tank (11) with high-permeability gas, and the high-permeability gas penetrates into the interior of the raw material through the capillary pores of the raw material. The required pressure difference is different, the inflation time is 5-60 minutes, the final inflation pressure is 0.8-4MPa, and the highest pressure is maintained for no less than 10 minutes to balance the pressure inside and outside the raw material; then close the valve F(10), valve O( 23), valve A (1), quickly open valve D (7) to connect the expansion tank (11) with the gas storage tank I (4) which is 200 times larger than its volume, so that the pressure in the expansion tank (11) is instantly reduced Below 80KPa, the high-permeability gas inside the raw material cells expands instantaneously and is blocked by capillaries to achieve puffing effect; Step 4, close the valve C (6), open the valve O (23), and continue to vacuumize the expansion tank (11), so that the expanded fruit and vegetable products are dried under vacuum conditions with a temperature lower than 60 degrees Celsius and an absolute pressure lower than 12KPa , until the water content of the finished product meets the requirements; then, under vacuum, switch the hot fluid to the cold fluid at the inlet of the valve E (8), so that the temperature of the expanded product drops below the softening point, and close the valve D (7) , open the vacuum valve H (14) and take out the product after breaking the vacuum; Step 5, switch the cold fluid at the inlet of the valve E (8) to a hot fluid, and heat the jacket and its plate heat exchanger (12); Step 6, put the fruit and vegetable raw materials into the expansion tank (11) again, and seal the expansion tank (11); open the valve D (7), and vacuum the expansion tank (11) by the vacuum pump (3), so that its absolute pressure is less than 12KPa ; Close the vacuum pump (3), valve B (2), valve O (23), valve K (18), valve L (19), valve I (15), open valve C (6), valve M (20), Valve A (1), slowly open valve N (21), the compressed air stored in the air bag II (22) is gradually transferred to the air bag I (5), and the high permeability gas in the air storage tank I (4) is forced to return to expand In the tank (11), when the pressure balance of air bag I (5) and air bag II (22), close valve M (20), valve J (16), open valve K (18), valve L (19), by The air compressor (17) transfers the remaining gas in the air bag II (22) to the air bag I (5); and then opens the valve J (16) to fill the air bag I (5) with air that is higher than the puffing process pressure by 10%. ;Close valve C (6), valve D (7), open valve F (10), replenish high permeability gas to the expansion tank (11) until the pressure reaches the process requirements, and maintain the pressure for no less than 10 minutes; Step 7, close valve A (1), valve K (18), valve L (19), open valve M (20), valve N (21), valve B (2), and vacuumize the air bag II (22), After the gas storage tank II (24) also realizes vacuum, close valve O (23), valve M (20), valve N (21); then open valve I (15), open valve D (7) rapidly, and the expansion tank (11) Connect with the gas storage tank II (24) which is 200 times larger than its volume, so that the pressure in the expansion tank (11) is instantly reduced to below 80KPa, and the high-pressure gas inside the raw material cells is instantly expanded and then blocked by the capillary pores function to achieve puffing effect; Step 8, close the valve I (15), open the valve O (23), complete the vacuum drying, cooling and unloading of the puffed product, load the raw materials into the puffing tank (11) again, and evacuate the puffing tank (11) Afterwards, the compressed air in the air bag I (5) is transferred to the air bag I (22) and the hyperpermeable gas in the air storage tank II (24) is pressed into the expansion tank (11), and the operation of the next cycle is continued. 5. The fruit and vegetable puffing method according to claim 4, wherein the water content of the fruit and vegetable raw material is 10-30%, and the temperature is higher than the softening point of the raw material. 6 . The fruit and vegetable puffing method according to claim 4 , wherein the high-permeability gas is helium or hydrogen.