Instalatie industriala destinata deshidratarii fructelor si legumelor in flux continuu prin energie de microunde.
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Prezentare Instalatie industriala destinata deshidratarii fructelor si legumelor in flux continuu prin energie de microunde.
Instalatie industriala destinata deshidratarii fructelor si legumelor, in flux continuu, prin energie de microunde.1.Capacitate de tratament : a. Varianta 1 : 50 kg/ora la 250 kg/ora.b. Varianta 2 : 100 kg/ora la 500 kg/ora. c. Varianta 3 : 150 kg/ora la 750 kg/ora.d. Varianta 4 : 200 kg/ora la 1.000 kg.ora.2.Umiditatea finala obtenabila, functie de tipul de produse tratate : 2% la 10%.3.Putere instalata in microunde :a. Varianta 1 : 15 Kw/ 2,45 GHz.b. Varianta 2 : 30 Kw/2,45 GHz. c. Varianta 3 : 45 Kw/2,45 GHz.d. Varianta 4 : 60 Kw/2,45 GHz.4.Puterea instalata in infrarosu :a. Varianta 1 : 6 Kw.b. Varianta 2 : 9 Kw. c. Varianta 3 : 12 Kw.d. Varianta 4 : 15 Kw.5.Puterea instalata in sistemul de atmosfera controlata : 2,5 Kw.6.Puterea instalata pe sistemul de antrenare a benzii transportoare : 3 Kw.7.Puterea instalata pe sistemul de ventilatie : 1,5 Kw.8.Puterea instalata totala :a. Varianta 1 : 28 Kw.b. Varianta 2 : 46 Kw. c. Varianta 3 : 64 Kw.d. Varianta 4 : 82 Kw.9.Consum energetic mediu :a. Varianta 1 : 15 Kwh.b. Varianta 2 : 30 Kwh. c. Varianta 3 : 45 Kwh.d. Varianta 4 : 60 Kwh.10.Cost energetic mediu :135 RON/tona la 27 RON/tona.38 EURO/tona la 7,7 EURO/tona.11.Cost proiectare, executie si punere in functiune :a. Varianta 1 : 35.000 EURO.b. Varianta 2 : 50.000 EURO. c. Varianta 3 : 65.000 EURO.d. Varianta 4 : 80.000 EURO.Preturile nu includ : T.V.A., platforma betonata de amplasament, racordarea la sursa de energie de medie tensiune 380 Vc.a., prin intermediul unui dulap separator, si sistemul de protectie la intemperii si acces neautorizat.NOTA :1.Caracteristicile generale si avantajele tehnologiei tratamentelor termice prin energie de microunde sunt prezentate in cadrul materialului anexat.2.Comanda si controlul instalatiei de uscare este complet automatizat.3.Parametrii monitorizati in timp real : umiditatea initiala, umiditatea curenta, umiditatea finala, temperatura produselor in infrarosu, temperatara aerului recirculat, parametrii de proces electronici.4.Materiale implicate : inox, teflon, aluminiu.5.Cantitatea de produs tratabil pe ora difera functie de : umiditatea initiala, umididatea finala dorita, tipul produsului, textura, consistenta, etc.6.Tipul constructiv: dimensiunile gabaritice vor fi definitivate functie de locul de amplasament, posibilitatile de conectare la energia electrica, modalitatea de incarcare / descarcare a produselor tratabile, modalitatea de operare, etc.Material general prezentare deshidratare legume si fructe prin intermediul energiei de microunde :MICROWAVE DEHYDRATION TECHNOLOGYDehydration offers a means of preserving foods in a stable and safe condition, and provides extended shelf life compared to fresh fruits and vegetables.Many food commodities mature and dehydrate naturally, including grains, seeds of legumes, and nuts.Fruits do not dehydrate naturally, and specific practices are required to preserve them after harvest.One option is sun drying the fruit to produce a stable and natural source of sugars. The low moisture content of dried fruit, together with high levels of sugars, tend to inhibit attack of pathogens. Historically, fruit has been dried using the sun as a heat source.Although sun drying is still a common practice, heated air has been used in the dehydration of about 30 percent of dried fruits in more recent times, especially when color preservation is required and sulfites are used.This alternative to sun drying was most likely brought about by difficulties due to inclement weather.In either method, moisture removal is accomplished by inducing water in the product to vaporize by creating a vapor pressure gradient between the fruit and the surrounding environment.The primary factors that affect the vapor pressure gradient include the amount of water in the product, temperature, pressure, moisture in the drying environment, and the composition of the product. During the heated air dehydration process, water leaves the fruit tissue near the surface of the berry first, causing this region to dry more quickly and the berry tissue to collapse on itself.The exposure of the grapes to heat also induces compositional changes to the grapes. Oxidation including polyphenol oxidase activity causes a change in color from a light green to a dark purple-black or brown.These changes in the shape and chemistry of grapes contribute to the distinct character of raisins with respect to color, flavor and shape. Although sulfites continue to be used in production of golden seedless raisins, the incidents of allergic-type reactions prompted review by regulatory agencies and may have affected public opinion related to the use of sulfites as preservatives in food products.These concerns and new regulations have fostered an interest in the identification of alternatives to eliminate or reduce the use of sulfites in food products. Freeze drying uses very low pressure to reduce the vapor pressure in the drying environment to remove water from a food product by direct sublimation.The reduction in ambient pressure lowers the vapor pressure of the drying environment and induces water to leave the food product more rapidly and at a lower temperature.This minimizes compositional changes during dehydration and contributes to obtaining very low levels of final moisture content.The dried product maintains puffed character, flavor, and nutritional value; however, the product is powdery and has a slightly faded color because it has been frozen. Use of microwave applied in a vacuum for dehydration heats the product to cause water to vaporize, without causing changes in composition.Microwave energy penetrates deeply into food products and can reduce process time by 90 percent.It offers opportunity to process foods in ways not possible by other means. Microwave heating offers distinct benefits in dehydration because the penetration of energy and uniform heating results in water vaporizing from throughout the product.This induces an inner pressure that maintains puffed character of the dried product and preserves color, flavor, and nutritional value. Application of microwave energy in a vacuum results in an increase in product temperature; however, the temperature rise is limited to the boiling point of the water at the lowered pressure.At a pressure of 3 kPa, free water boils at 22°C.This maintains a product temperature at a level below the temperature used under atmospheric conditions of 101 kPa. Microwave vacuum dehydration was first used for concentration of citrus juice in France.Microwave vacuum drying of agricultural commodities has included grain and rice.This technology was adapted to grapes for production of Grape PuffsTM using zoned microwave vacuum dehydration.BENEFITS OF MICROWAVE DEHYDRATION1.Uniform three-dimensional electromagnetic energy field (E-field™) heating2.Microwave systems create a highly uniform three-dimensional energy field that penetrates products that are up to 1.5 meters or 5 feet in depth.3. Product is processed uniformly with no wet spots, dry spots, and without the need for mixing, sorting, or stirring.4. The entire volume is heated simultaneously with a narrow temperature distribution.5.Selective and efficient moisture removal.6. Microwave heating is very effective at preferentially heating the water in products ensuring selective extraction of moisture without overheating or over drying the product itself.7. Highly uniform heating and energy efficient drying.8.Effective at moisture or humidity leveling.9.Rapid drying and/or heating.10.By uniformly penetrating the entire product volume, heating/drying times are dramatically reduced.11.Conventional heating/drying technologies heat from the outside in, taking more time and using more energy.12.Accelerated production times and reduced energy consumption.13. Precise microwave field intensity control.14. Guaranteed equipment heating and drying performance and reliable operation for a full range of products specified.15. Batch or continuous feed processing.16.Microwave heating may be applied to either batch or continuous processes.17.In a continuous application the product is heated or dried as it moves through microwave field heating zones.18. Microwave heating can be designed for specific production requirements. Batch systems permit the use of vacuum for low-temperature drying.19. Optional vacuum environment.20. Applying microwave heating in a sealed chamber under vacuum reduces the boiling point of water and extracts the water as low temperature steam.21. In this carefully-controlled environment, drying times are dramatically shortened, energy efficiency is greatly improved, and high product quality is guaranteed.22. Capture all by-product effluent including steam during drying/heating.23. An additional benefit of operating under vacuum is that all by-product effluent is captured and contained during heating and drying.24. Significantly reduces CO2 emissions.25. Microwave technology provides you with the option of capturing all by-product effluent - even in the form of steam; and if necessary, allows for the treatment of the effluent prior to disposal.26. Moisture detection capability with the process control.27. Using MICROWAVE CONSULTING patented dielectric moisture detection capabilities, products are automatically processed to the desired final moisture content.28. Downtime associated with moisture content measuring is eliminated allowing for faster processing and accurate moisture detection.
