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INVENTION
Patent of the Russian Federation RU2292731
METHOD OF UTILIZING HIGH-SCALE FOOD WASTES
The name of the inventor: Vasilevskaya Svetlana Petrovna (RU); Polishchuk Vladimir Yurievich (RU); Popov Valery Pavlovich (RU); Khanin Viktor Petrovich
The name of the patent holder: The State Educational Institution of Higher Professional Education "Orenburg State University"
Address for correspondence: 460352, Orenburg, Victory Avenue, 13, GOU OSU, Patent Department
Date of the beginning of the patent: 2005.02.08
(EN) The invention relates to the utilization of waste products of agricultural production and can be used for utilization of high - moisture perishable waste products of food production. The method of utilization consists in the fact that mixing of grain wastes and high-moisture food waste to a consistency of 24-40% is ensured, which is provided by changing the share of grain wastes, extruding the mixture through a die with at least one slotted die, impregnating the extrudate with high moisture food waste to the technological Humidity 65-75%, providing a stable form of the extrudate to maintain its porosity, and drying in the flow of air penetrating the product layer, to a moisture content of 10-12%. The air flow temperature may be lower than the ambient temperature, the air flow temperature may be higher than the ambient temperature. This method allows you to reduce the required amount of moisture absorbing component - cereal waste, while receiving a high-quality product.
DESCRIPTION OF THE INVENTION
The invention relates to the utilization of waste products of the agro-industrial complex and can be used for the utilization of high-moisture perishable waste products of food production.
A method for utilization of high-moisture food wastes is known (Application No. 2003100285, published on July 20, 2004), in which grain wastes and high-moisture food waste are mixed up to a technological moisture content of 24 ... 40%, which is provided by a change in the share of grain wastes, the mixture is extruded through a matrix c, At least one slit die, and then cooled and dried in a stream of air penetrating the product layer.
The drawback of this method is the great need for a moisture absorbing component - cereal waste.
The technical result of the invention is to reduce the required amount of moisture absorbing component - cereal waste.
This technical result is achieved by mixing granular waste and high-moisture food waste to a moisture level of 24-40%, which is provided by changing the proportion of grain wastes, extruding the mixture through a die with at least one slit die, impregnating the extrudate with high-moisture food waste To 65 ... 75% technological humidity, providing a stable form of the extrudate to maintain its porosity, and drying in the flow of air penetrating the product layer to a moisture content of 10 ... 12%. The air flow temperature may be lower than the ambient temperature, the air flow temperature may be higher than the ambient temperature.
THE METHOD IS PROVIDED AS FOLLOWS:
High-moisture food waste is added to the grain wastes previously ground to increase the uniformity of mixing. The mixture obtained undergoes extrusion treatment, while the technological moisture content of the extruded mixture (from 24% to 40%) is provided by the change in the proportion of grain wastes introduced. The slit die allows to obtain a product with a large surface area in relation to its volume. This shape increases the evaporation area, which accelerates the removal of moisture upon drying. The resulting extrudate is impregnated with high-moisture food waste to the highest possible moisture content (65% to 75%) providing a stable form of the extruded product so that in the layer it has a porosity that allows free blowing through the air stream. Porosity is determined visually. Then the extrudate is dried by the air flow in the room to an equilibrium moisture content of 10 ... 12%.
In the steady-state mode of the process, a dispersed phase of high-moisture food waste is left to be mixed with grain waste after the dissolution medium is absorbed by the extrudate. Since the moisture content of the dispersed phase is less than the moisture content of the initial waste, a small amount of moisture absorbing component - waste is required to achieve the technological moisture content of the extruded mixture (from 24% to 40%).
The share of grain wastes in the mixture that provides the required process moisture is regulated by metering devices depending on the viscosity of the extruded semi-finished product, measured by the electric power of the engine. The engine power expended for extrusion has a correlation dependence with the viscoplastic properties of the extruded material. At the same time, the combination of viscoplastic properties determines the quality of the products obtained and their ability to lose moisture during drying. The extruded product has a high density and low gas permeability, which prevents its oxidation.
Thus, the regulation of the moisture content of the mixture in terms of engine power makes it possible to obtain high-quality products and accelerate the drying process.
The initial moisture content of the mixture from 24% to 40% provides a regime of warm extrusion with product temperature from 60 ° C to 120 ° C. Short-term exposure to high temperature during warm extrusion together with pressure destroys harmful microorganisms and fungi.
Reducing the undesirable decomposition of chemical compounds entering the product when heated in an extruder can be achieved by reducing the time of exposure to the temperature by blowing through the product layer the cooled air.
Intensification of the drying process can be achieved by blowing through the product layer heated air.
CLAIM
1. A method for disposing of high-moisture food waste and grain wastes, characterized in that it involves mixing grain wastes and high-moisture food waste to a process moisture content of 24-40%, which is provided by a change in the proportion of grain wastes, extruding the mixture through a die with at least one slotted die, Impregnation of the extrudate with high-moisture food waste to a technological moisture content of 65-75%, providing a stable form of the extrudate to maintain its porosity, and drying in a stream of air penetrating the product layer to a moisture content of 10-12%.
2. The method of claim 1, wherein the temperature of the air stream is lower than the ambient temperature.
3. The method of claim 1, wherein the temperature of the air stream is higher than the ambient temperature.
print version
Date of publication 02/20/2007
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