Аналіз ефективності застосування каскадного морозильного пристрою для заморожування ягід

Abstract

UA: В статті розглянуто процес флюідизації продукції при допомозі розробленого каскадного морозильного пристрія для заморожування ягід. За рахунок встановлення сітчастого порожнистого обертового барабану, та виконання сітчастого транспортуючого засобу у вигляді вібротранспортера з ексцентриковим механізмом та пружинами, дозволяє спростити конструкцію, зменшити енерговитрати, покращити стійкість зваженого шару продукту, який заморожується, підвищити інтенсивність теплообміну у псевдозрідженому шарі та продуктивність процесу заморожування в цілому. Ефект інтенсифікації розробленої технологічної дії дає можливість реалізувати обробку у безперервному режимі, та зберегти якість продукції. EN: The article is devoted to the problem of storing berries with the use of new equipment. Today, in a market economy and international trade, the success of individual enterprises and sectors of the economy in foreign and domestic markets depends entirely on the extent to which their products or services meet quality standards. Therefore, the problem of ensuring and improving product quality is relevant for all countries and enterprises. The success and efficiency of the national economy largely depend on its solution. It should be borne in mind that improving product quality is a long-term and continuous task. The main advantage of freezing is the preservation of high product quality. Berries are delicate foods with a lot of moisture inside. Therefore, when they are cold treated, they are often collected in lumps, which can spoil their presentation and taste. The storage of products requires the use of special technology. One of the most effective technologies for storing berries is fast-speed freezing, which is a special method of preserving them. This way of processing during storage allows you to keep the nutritional value and taste of the product at a sufficiently high level. Due to the high speed of the process, the formation of the smallest ice crystals is ensured, prevents the loss of moisture by the berries. Quick freezing allows you to preserve the original taste of the product and its appearance. During the freezing process, water molecules form crystals. During normal freezing, macrocrystals are formed, which destroy the cellular structure of the product, badly affect its organoleptic qualities. Due to the fact that the process of shock freezing occurs quickly, water molecules form microcrystals and products retain their taste and aroma. None of the freezing methods available today can give manufacturers such a result. After defrosting, there will be no loss of liquid, the product retains its shape, aroma and taste. In the defrosted state, they should have a taste and smell characteristic of the given berries, without foreign tastes and odors, the consistency should be slightly softened, close to the consistency of fresh berries that have retained their shape.