DRYING POTATOES AND VEGETABLES.
RAW, Basic operations on its preparation for drying and Dry mode.
For drying is suitable only benign materials satisfying
requirements of existing standards. Steamed raw, languid,
frostbitten, the destruction of xagricultural pests to
drying is not suitable.
Not all varieties of potatoes, vegetables and fruit are equally suitable for drying.
Chemical and technological characteristics of the most suitable varieties
potato drying, developed by the Research
Institute for Trade and public catering Ministry of Trade
USSR, in the following table:
When drying other grades (less suitable or unsuitable for this
goal) is a large amount of waste, there is less
dry matter content in raw materials or lower quality of the finished
For processing vegetables are calibrated by size:
Potatoes should be calibrated in size according to requirements
GOST 6014-51 from 5 cm and above.
Potatoes and vegetables (except onions and cabbage), after calibration, washed in
baths or washing machines.
Cleaning potatoes and root crops are produced in centrifuges (kornechistkah)
with subsequent manual dochistkoy.
To potatoes and root crops during dochistki and after treatment did not
darkened, and they are kept in the water (but no more than 2 hours).
Blanching beets and carrots, and potatoes are produced in a boiling
water in the whole raw form. When drying the potato circles or
the bars of his blanch most often sliced.
Water in the baths blanshirovochnyh change at least twice per shift.
Blanched potatoes and vegetables are cooled in cold water and
After draining the water plank on screen (in the center
sieve layer should be slightly thinner than that but the edges).
Sieve with the raw material is loaded into the dryer on a regular basis during the entire shift
rows the entire length of the dryer, starting from the furnace apparatus. In
rotary dryers sieves with the raw material put in one number.
Typically, the dryer must be loaded to full
Time after which should be loaded dryer fresh batch of raw materials,
calculated as follows:
t = a • a • 60 / b
t - time in minutes, after which should download the new dryers
portion of raw materials,
a-drying time in hours,
B - the number of screens in the dryer,
with - the number of screens that are loaded at once.
For example, cabinet driers has 168 screens, the drying
potato 6 hours, once downloaded on 6 screens. Time through
which should put the following screen with the raw materials
(Since last boot) about 13 minutes, ie, the dryer must
load every 13 minutes to 6 screens with potatoes.
Temperature and duration of drying potatoes and vegetables in cabinet
and rotary dryers (in degrees).
The temperature was measured in the middle of the cabinet driers, between the second
and the third series of sieves.
Air temperature, exhaust from the dryer should be about 55 °,
and the relative humidity of its defined psychrometers in exhaust
tubes - about 35%.
Temperature and relative humidity in
dryers produce forcing the furnace at the gate
stack devices and channels, which enters the outer
air dryers. Each enterprise must Dryer
have the instrumentation (thermometers and psychrometers)
to measure temperature and relative humidity of the air exhaust
out of the dryer. To measure the temperature of the convenient remote thermometers
(Electrothermometry resistance, thermocouple, etc.). Speed ??of movement
air ducts and pipes is measured by the anemometer.
Upon delivery and acceptance of change of state kalorifernyh inspect pipes and
safety nets and clean them from chips and foreign objects
could cause a fire. Simultaneously examine the state of isolation
lower wooden frame parts dryers. The results of the inspection record
in the journal. It is desirable that the lower part of the wood drying
devices were impregnated with a solution of sodium silicate. Cracks, if
they are found, obscure refractory clay.
With domestic fuel are firewood dryer Air Heater pipe cleaned at least
2 times per month, while domestic fuel are turf - at least 3 times. Stoves
In the event of a dryer fire immediately take
measures to extinguish the fire, close the dampers on the exhaust pipe and inlet
channels, quenched sand dryers and furnaces allowed into effect fire extinguishers.
In each drying shop should be at least 4 fire extinguishers.