SU109173A1 - Method of production of marmalade - Google Patents
Method of production of marmaladeInfo
- Publication number
- SU109173A1 SU109173A1 SU566766A SU566766A SU109173A1 SU 109173 A1 SU109173 A1 SU 109173A1 SU 566766 A SU566766 A SU 566766A SU 566766 A SU566766 A SU 566766A SU 109173 A1 SU109173 A1 SU 109173A1
- Authority
- SU
- USSR - Soviet Union
- Prior art keywords
- marmalade
- production
- mass
- coil
- evaporation
- Prior art date
Links
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
Description
Предлагаемый способ производства мармелада, заключаетс в том, что, с целью интенсификации производства , дл упаривани мармеладной массы примен ют известный змеевиковый выпарной аппарат, в котором выпариваема масса течет через змеевик, обогреваемый снаружи .The proposed method for the production of marmalade is that, in order to intensify production, a known coil evaporator is used to evaporate the marmalade mass, in which the evaporated mass flows through a coil that is heated outside.
Дл осущестВоТени способа мармеладную массу упаривают до конечной влажности 23-25%, пропуска через змеевик, обогреваемый снаружи. Упаривание производ т при температуре выше 100° и повышенном давлении, возникаюшем вследствие трени массы, проход щей через змеевик. Благодар избыточному давлению повышаетс температура кипени смеси и ускор етс переход протопектина в пектиновые вешеетва. Удаление влаги происходит от перепада давлени при выпуске массы из змеевика и еопутствзющего этому выделени пара, который отводитс при помощи вентил тора.To carry out the method, the marmalade mass is evaporated to a final moisture content of 23-25%, passed through a coil heated from the outside. Evaporation is carried out at a temperature above 100 ° C and an increased pressure resulting from the friction of the mass passing through the coil. Due to the overpressure, the boiling point of the mixture rises and the transition of protopectin to pectin particles is accelerated. The removal of moisture comes from the pressure drop when the mass is discharged from the coil and the concomitant release of steam, which is discharged by a fan.
При поверхности иагрева злтеевика площадью около 4 м-, длине 40 .у и диаметре 40 мм процесс упаривани проходит в течение Р/о - 2 минут при сохранении массы от разложени .When the surface of the drainage tank is about 4 m in area, 40 in. Long and 40 mm in diameter, the evaporation process takes about 2 minutes P / o while preserving the mass from decomposition.
Предмет изобретени Subject invention
Применение дл упаривани мармеладной массы змеевикового выпариого аппарата, в котором выпариваема масса течет через змеевик , обогреваемый снаружи.Application for evaporation of marmalade mass of a coil evaporation apparatus, in which the evaporated mass flows through a coil heated from the outside.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU566766A SU109173A1 (en) | 1957-02-11 | 1957-02-11 | Method of production of marmalade |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SU566766A SU109173A1 (en) | 1957-02-11 | 1957-02-11 | Method of production of marmalade |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| SU109173A1 true SU109173A1 (en) | 1957-11-30 |
Family
ID=48382224
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SU566766A SU109173A1 (en) | 1957-02-11 | 1957-02-11 | Method of production of marmalade |
Country Status (1)
| Country | Link |
|---|---|
| SU (1) | SU109173A1 (en) |
-
1957
- 1957-02-11 SU SU566766A patent/SU109173A1/en active
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