CN1017587B - 挤出食品的方法和设备 - Google Patents
挤出食品的方法和设备Info
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- B—PERFORMING OPERATIONS; TRANSPORTING
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- B29C2948/9239—Screw or gear
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Abstract
一种挤出食品的方法,其中食品原料和水被送入挤出机并在混合区混合,混合物被加热并塑化,然后通过挤出嘴挤出。为保持产品的质量不变,检测出马达的驱动功率(N),食品原料的通过量(m),由一个计算装置通过这些量(N、m)求出比能(S),控制器根据预置的值改变供水以使比能保持常量。
Description
本发明系关于一种挤出食品的方法和设备。
在这种方法和设备中,生物聚合物,如淀粉或蛋白质,大致通过剪切力的作用在几秒钟内被加压蒸煮,并扩大成为泡沫结构。因而也使用了词汇“蒸煮挤压”。
这种用于挤出由淀粉载体和蛋白质组成的食品的方法可从DE-OS3341090上得知,其中借助于在挤出设备的输送通道始端的流体控制装置完成水的配量供应。然而在这种情况中,完成水的配量供应仅仅是调节含水量比率。
从US-PS3711296中可知通过适当的供水来增加原料中的自然含水量。通过改变挤出机螺杆的旋转速度,即可调节压力和温度条件,在该压力和温度条件下,即可发生挤出所必需的塑化。此外,从这个已刊载的文件可知在挤出机的第二半部分提供了一个蒸汽吹出区或者说沿着挤出机有一个蒸汽排出区。完成蒸汽排出的目的是尽可能完全地排除在塑化期间产生的水蒸汽。
这种蒸煮挤出作业的基本问题是:除了生物原料的含水量有很大波动外,脂肪含量和纤维素含量也有很大波动,其结果就是产品的质量,如硬度,
密度,水溶性和粘度,颜色,味道都有变化,而在开始期间各个成份的比例上的波动和原料的温度上的波动也会引起同样的负作用。
从这点开始,本发明的目的是提供一种方法和一种设备,用这种方法和设备对尽可能多的产生的各种为类影响进行补偿,从而生产出一种质量不变的产品。
本发明是基于承认这一事实基础之上,即由于在蒸煮挤压作业期间由剪切和热传递而引起的生物聚合物的物理和化学变化,所有终端质量(quality)系数决定性地取决于机械输入能量对质量(Mass)的比能,取决于在挤出机内的保持时间,和取决于沿着挤出机产品的温度分布。所需要的恒定的保持时间分布意味着螺杆的转速和生物聚合物的质量流动保持常量,在挤出嘴前的压力条件也尽可能保持常量。
机械输入比能被定义为净驱动功率和总质量流动量的商。通过转速对输入比能的控制可从橡胶和塑料领域得知,以便用这种方式获得恒定漂移质量。此外,通过向机壳给出一定温度以影响温度在这里起着一个作用。由于在蒸煮挤压期间所需要的恒定保持时间-如解释过的,要通过旋转速度来保持输入比能为常量是不可能的。而且,在蒸煮期间在高温下保持时间是如此短以致给机壳一定的温度只能有辅助影响。
根据本发明的一个方面提供了挤出食品的一种方法,其中食品原料和水被送到挤出机并在混合区被混合,混合物被加热,通过剪切能量被塑化,并在通过一个嘴后被发泡,其特征在于由驱动马达传递到轴或多轴上的驱动功率(N)被测量。
喂入的产品原料的体积通过量(m)被测量,这些量(N,m)的商数(S)在计算装置中求出,这样求出的这个比能(S)作为受控条件输进控制器,控制器根据预置的所希望值(Ssoll)以这种方式保持比能为常量,即供入挤出机的混合区的水和/或供入的蒸汽作为一个校正变量受控制器的控制。
其结果,产品湿度的波动被完全补偿,产品的脂肪含量,含糖量或纤维素含量的波动和比例上的波动也被适当地补偿。归根结底,根据本发明最具决定性的是通过挤出机内产品的温度来保持输入比能为常量的概念,可在0到50%的含水量之间进行控制。根据本发明的方法是通过改变一个水配量泵的旋转速度来调节供水的,通过调节供水可最简单地实现使输入比能保持为常量,用这种调节供水的方法不会显著影响挤出机内产品的温度。通过同样可能的蒸汽的供入或排出可对温度产生这种影响。
根据本发明的方法,将一个控制(借此通过适当调节蒸汽的排出或加入使产品温度作为受控条件被控制)叠加到一个通过调节供水保持输入比能为常量的控制之上。这就保证了产品的质量不变。这种叠加控制可补偿绝大部分所产生的波动。
根据本发明的方法,蒸汽的受控排出在塑化区后的区域完成,蒸汽的受控注入在塑化区前的区域完成。
带有在挤出机的适当位置进行蒸汽的排出和供入的这种叠加控制的结果,保证了产品的温度分布是恒定的,尤其是在最高温度的点,这就是说一般在挤出嘴前。在蒸煮区的最后三秒钟决定性地决定了是否产生热交换和对挤出物造成损害。所提供的控制最好在50mbar到20bar之间实现。
由于控制在能量和温度方面的干扰,改变了挤出机内产品的湿度,因此通过粘度改变了挤出嘴压力损失。在许多情况下,这可能导致压力回流和保持时间分布的不能允许的改变,为此,借助于一个机械的产品节流装置进行控制以保持这些参数为常量。
为了加强根据本发明的控制工作并沿挤出机获得所希望的温度分布,挤出机机壳部分通过机壳外壳被给予一受控温度。
根据本发明的另一方面,提供了一种实现上述方法的设备,包括一个挤出机,把产品原料和水喂入挤出机混合区的喂入装置,一个用于挤出机的轴或多轴的电控驱动马达,其特征是包括一个测定驱动马达功率消耗的装置,测定产品原料通过量的装置,用于调节供水和/或蒸汽的各种配量的装置,一个计算装置,计算装置连接到测定产品原料通过量的装置和测定马达功率消耗量的装置,并被连接到控制器,控制器输出端被连接到供水和/或供应蒸汽的调节装置,供水和供应蒸汽可被配量,根据本发明的设备,在挤出机的挤出嘴前的区域有一个测量装置,用以测定产品温度,并且在塑化区后的区域有一个带蒸汽节流阀的蒸汽排出管路,温度测
量装置被连接到控制器输入端,控制器输出端被连接到蒸汽节流阀。根据本发明的设备,在机械的产品节流装置前可以安装一个压力检测装置,在挤出嘴前压力检测装置与控制器输入端连接,控制器输出端与产品节流装置的伺服马达连接。
所述的三个闭环控制最好相互叠加并通过一个共同的计算装置协调配合。在这种情况下,由于对产品机械和指数热影响,通过供水的控制具有最大的重要性。实质上,通过蒸汽的供入和排出的控制影响较小,这是由于纯指数热影响。影响最小并因此对许多实际应用来说可有可无的是通过挤出嘴前端可变节流的控制,这是因为对产品只是线性热影响。
本发明进一步的特征、优点和细节将参照附图从下面的最佳实施例中看出。附图是带有根据本发明的测量电路和闭环控制的蒸煮挤出设备的原理图,类似于一个电路图。
在附图中,示出了挤出机1,它沿输送方向(箭头2)按顺序包括一个混合区3,一个带有回流件5的塑化区4,一个蒸煮区6和一个后面跟有挤出嘴8的挤出区7。
双轴式螺杆挤出机1的螺杆9是由马达10驱动的。马达10的功率消耗N由一个功率检测装置11检测并被送到一个中心计算装置12。在挤出机1的始端装有食品配料装置13、14,配料装置13、14将食品原料如通过量为mZ的糖和通过量为mB的生物聚合物经入口15、16送入挤出机。另外通过量为mW的水也被送入挤出机。量mZ、mB和mW被输入中心计算装置12,该中心计算装置12从这些量和特定驱动功率一起根据
求出相对于食品通过量的输入比能(量mB、mZ和mW的量纲为质量/单位时间)。
中心计算装置12输出这样求出来的比能S的实际值,在比较点17,该值与预置在比较点17的所希望值进行比较,差值作为控制器18输入端的受控条件。控制器18的输出端连接到水配量泵20的旋转速度调整装置19,水配量泵20计量出经入口21进入挤出机1的水。用这种方法,形成了第一个闭环控制,该闭环控制根据预置的所希望值SsoLL保持输入到挤出机1中被混合的物料之比能,其中被计量的供水被改变,因而挤出机内物料的粘度也改变。
第二个闭环控制由温度传感器装置22形成,温度传感器装置22被置于节流阀37前面的区域并把检测出的温度TIst的实际值输送到比较点23,在比较点23该值与预置的所希望温度值Tsoll进行比较,差值被送到控制器24的输入端。通过控制器24的输出端,分别调整蒸汽节流阀27和28的调节装置25和26,通过蒸汽节流阀27和28,或是经入口管路29和入口30在塑化区4前注入高温蒸汽,或是经管路31和出口32在塑化区后抽出蒸汽以便以这种方式保持被处理的食品之温度为常量。
第三个闭环控制由压力传感器33形成,压力传感器33被置于节流阀37前面的区域,用它检测出实际压力值Pist,该值在比较点34与所希望压力值Psoll比较。差值作为控制器35输入端的受控条件,控制器35的输出端连接到节流阀37的调节装置36,节流阀37位于挤出嘴8的前面,其角度可调节并仅用虚线大致表示。根据节流阀37的角度位置的改变,压力条件即改变。
控制器18、24和35或比较点17、23、34被连接到中心计算装置12(未详细图示),并由中心计算装置以协调方式对它们进行控制。
通过三个闭环控制对干扰的补偿将在下面描述。
在塑化区4和蒸煮区6的区域可附加装有装置38和39,以将一定温度给到机壳上,图中将它们示意性地示出。通过这些装置,可以预置一个由未详细示出的控制器控制的所希望温度分布。
使用根据本发明的方法,上述设备可用于各种不同食品的生产。例如:早餐谷类食物,快餐,玉米片,小面包干,玉米粉,物理和化学处理的淀粉,脱菌香料,果酒胶和甘草条,家畜食品,酪蛋白对酪蛋白盐酸的反应物和可可粉的碱化物等。
下面粒状玉米快餐将作为应用的具体例子。
为此目的,使用了以相同方向旋转的双轴式挤出机ZSK70,螺杆直径为70mm,转速为200转/分钟。玉米饭的通过量是200kg/h,供水为12kg/h。挤出机的功率消耗为8.5Kw。给到机壳上的温度控制在140℃。输入比能固定在480KJ/kg。在机械的产品节流装置前面的压力是73bar;在挤出嘴前面的温度是170℃。
从这些基本条件出发,下面伴随着各种干扰的
产生对使用根据本发明的设备和方法进行说明。
例1:
在工作时间超过8000小时后,螺杆的磨损使外螺杆直径减小2mm。结果,输入比能上升到500KJ/kg,压力上升到93bar,产品温度上升到170℃。根据本发明,为使其得到补偿,使较正变量“供水”增加2.5升/每小时并使机械的产品节流阀的校正变量“限制位置”从30°的张开角度减小到15°。
例2:
以相应于5升/每小时,原料的湿度增加25%的形式在原料中产生波动。在这种情况中,输入比能降到418KJ/kg,压力降到55bar,温度降到161℃。为了补偿,校正变量“供水”减少5升/小时。
例3:
原料中的脂肪含量增加2%。结果,输入比能降到465KJ/kg,压力上升到77bar,温度降到168℃。根据本发明,通过增加校正变量“蒸汽排出”使其校正,如从敞开通过量的20%增加到36%并使机械的产品节流阀的张开角度从30°增到53°。这里为了加速补偿,仅仅暂时地进行能量控制。在这以后,供水回复到原值。
例4:
上述的三个量相互叠加地产生。根据本发明,借助于叠加的控制进行补偿,三个校正变量被同时改变,供水减少2.5升/小时,蒸汽的排出从敞开通过量的20%增加到36%,机械的产品节流阀从30°扩大到38°。
Claims (12)
1、挤出食品的一种方法,其中食品原料和水被送到挤出机并在混合区被混合,混合物被加热,通过剪切能量被塑化,并在通过一个嘴后被发泡,其特征在于由驱动马达传递到轴或多轴上的驱动功率(N)被测量,
喂入的产品原料的体积通过量(m)被测量,这些量(N,m)的商数(S)在计算装置中求出,这样求出的这个比能(S)作为受控条件输进控制器,控制器根据预置的所希望值(Ssoll)以这种方式保持比能为常量,即供入挤出机的混合区的水和/或供入的蒸汽作为一个校正变量受控制器的控制。
2、根据权利要求1所述的方法,其特征在于通过改变一个水配量泵的旋转速度来调节供水。
3、根据权利要求1或2所述的方法,其特征在于一个控制-借此通过适当调节蒸汽的排出或蒸汽的加入产品温度作为受控条件被控制-被叠加到一个通过调节供水保持输入比能为常量的控制之上。
4、根据权利要求3所述的方法,其特征在于蒸汽的受控排出在塑化区后的区域完成,蒸汽的受控注入在塑化区前的区域完成。
5、根据权利要求1到4中的一个所述的方法,其特征在于安装在挤出机的一个挤出嘴前的机械的产品节流装置前面的压力被测量,并通过调整该产品节流装置使其保持为常量。
6、根据权利要求1到5中的一个所述的方法,其特征在于挤出机机壳部分通过机壳外壳被给予一定温度。
7、一种完成根据权利要求1到6中的一个所述方法的设备,包括一个挤出机,把产品原料和水喂入挤出机的混合区的喂入装置,一个用于挤出机的轴或多轴的电控驱动马达,其特征在于包括一个测定驱动马达的功率消耗的装置,测定产品原料的通过量的装置,用于调节供水和/或蒸汽的各种配量的装置,一个计算装置,计算装置连接到测定产品原料的通过量的装置和测定功率消耗的装置,并被连接到控制器,控制器的输出端被连接到供水和/或供应蒸汽的调节装置,供水和供应蒸汽可被配量。
8、根据权利要求7所述的设备,其特征在于调节可被配量的供水的装置是一个配量泵。
9、根据权利要求7所述的设备,其特征在于挤出机的挤出嘴前的区域有一个测量装置,以测定出产品的温度,并且在塑化区后的区域有一个带蒸汽节流阀的蒸汽排出管路,温度测量装置被连接到控制器的输入端,控制器的输出端被连接到蒸汽节流阀。
10、根据权利要求9所述的设备,其特征在于在塑化区前的区域有一个带蒸汽节流阀的蒸汽注入管路,蒸汽节流阀连接到控制器的输出端,控制器在温度测量装置之后。
11、根据权利要求7到10的一个所述的设备,其特征在于一个压力检测装置安装在机械的产品节流装置前,在挤出嘴前,压力检测装置与控制器的输入端连接,控制器的输出端与机械的产品节流装置的伺服马达连接。
12、根据权利要求7到11中的一个所述的设备,其特征在于控制器与计算装置连接。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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DE19863636867 DE3636867A1 (de) | 1986-10-30 | 1986-10-30 | Verfahren und vorrichtung zum extrudieren eines lebensmittelprodukts |
DEP3636867.9 | 1986-10-30 |
Publications (2)
Publication Number | Publication Date |
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CN87106914A CN87106914A (zh) | 1988-10-05 |
CN1017587B true CN1017587B (zh) | 1992-07-29 |
Family
ID=6312765
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CN87106914A Expired CN1017587B (zh) | 1986-10-30 | 1987-10-13 | 挤出食品的方法和设备 |
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US (1) | US4786514A (zh) |
EP (1) | EP0265601B2 (zh) |
JP (1) | JP2617492B2 (zh) |
CN (1) | CN1017587B (zh) |
AT (1) | ATE72946T1 (zh) |
AU (1) | AU595745B2 (zh) |
DE (2) | DE3636867A1 (zh) |
DK (1) | DK570287A (zh) |
ES (1) | ES2030024T5 (zh) |
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US4979434A (en) * | 1989-06-07 | 1990-12-25 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure |
US5015490A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of extruded baked products without oil separation |
US4957041A (en) * | 1989-06-07 | 1990-09-18 | Nabisco Brands, Inc. | Extruder apparatus for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion radio frequency device |
US5079012A (en) * | 1989-06-07 | 1992-01-07 | Nabisco Brands, Inc. | Shelf stable cookie product containing heat and shear sensitive additives and method of making |
US5015489A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Production of cookies with extrusion and post extrusion baking |
US5015488A (en) * | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
US4957042A (en) * | 1989-06-07 | 1990-09-18 | Nabisco Brands, Inc. | Extruder and continuous mixer arrangement for producing an at least partially baked product having a cookie-like crumb structure including a post-extrusion microwave device |
US5077074A (en) * | 1989-06-07 | 1991-12-31 | Nabisco Brands, Inc. | Preparation of cookie products involving extrusion heating and wire cutting |
US5124161A (en) * | 1989-06-07 | 1992-06-23 | Nabisco Brands, Inc. | Filled, microwave expandable snack food product and method and apparatus for its production |
US5120559A (en) * | 1991-10-03 | 1992-06-09 | Cornell Research Foundation, Inc. | Extrusion processing with supercritical fluids |
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US5417992A (en) * | 1994-03-14 | 1995-05-23 | Cornell Research Foundation, Inc. | Supercritical fluid extrusion process and apparatus |
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US7655265B2 (en) * | 2003-07-07 | 2010-02-02 | Nestec S.A. | Process control scheme for cooling and heating compressible compounds |
US7261913B2 (en) * | 2003-07-07 | 2007-08-28 | Dreyer's Ice Cream, Inc. | Aerated frozen suspension with adjusted creaminess and scoop ability based on stress-controlled generation of superfine microstructures |
US20050214440A1 (en) * | 2004-03-29 | 2005-09-29 | Aberle Rick A | Method and apparatus for providing products of consistent properties for extrusion |
US20050214419A1 (en) * | 2004-03-29 | 2005-09-29 | Aberle Rick A | Method and apparatus for providing instantaneous, real-time data for extrusion process control |
CA2576956A1 (en) * | 2004-08-20 | 2006-02-23 | Fonterra Ip Limited | Extrusion apparatus and method for extruding high protein foodstuffs |
DE102008000945A1 (de) * | 2008-04-02 | 2009-10-08 | Bühler AG | Verfahren zur Herstellung von gepressten Produkten aus faserhaltigen Rohstoffen |
EP2401926A1 (en) * | 2010-06-29 | 2012-01-04 | Nestec S.A. | Method for making a multilayered food product and corresponding product |
EP2499922B1 (de) | 2011-03-15 | 2013-08-28 | Vitakraft-Werke Wührmann & Sohn GmbH & Co. KG | Fleischbasiertes halbfeuchtes Futtermittelprodukt und Verfahren zu seiner Herstellung |
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US8877277B2 (en) | 2011-11-29 | 2014-11-04 | Frito-Lay North America, Inc. | Supercritical fluid extrusion method, apparatus and system for making a food product |
DE102012110911B4 (de) * | 2012-11-13 | 2015-12-31 | Windmöller & Hölscher Kg | Überwachungsverfahren für die Überwachung des Energiebedarfs einer Extrusionsanlage |
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DE102020105197A1 (de) * | 2020-02-27 | 2021-09-02 | Hebenstreit Gmbh | Verfahren und Vorrichtung zur Zuführung einer Rohstoffmenge in eine Produktionsmaschine und Verfahren zur Herstellung eines Lebensmittelprodukts |
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-
1986
- 1986-10-30 DE DE19863636867 patent/DE3636867A1/de active Granted
-
1987
- 1987-07-31 AT AT87111096T patent/ATE72946T1/de not_active IP Right Cessation
- 1987-07-31 DE DE8787111096T patent/DE3777071D1/de not_active Expired - Fee Related
- 1987-07-31 ES ES87111096T patent/ES2030024T5/es not_active Expired - Lifetime
- 1987-07-31 EP EP87111096A patent/EP0265601B2/de not_active Expired - Lifetime
- 1987-09-02 US US07/092,157 patent/US4786514A/en not_active Expired - Fee Related
- 1987-09-18 AU AU78654/87A patent/AU595745B2/en not_active Ceased
- 1987-10-13 CN CN87106914A patent/CN1017587B/zh not_active Expired
- 1987-10-29 JP JP62271991A patent/JP2617492B2/ja not_active Expired - Lifetime
- 1987-10-30 DK DK570287A patent/DK570287A/da not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
ES2030024T3 (es) | 1992-10-16 |
EP0265601B2 (de) | 1994-07-27 |
JPS63129977A (ja) | 1988-06-02 |
ATE72946T1 (de) | 1992-03-15 |
EP0265601A2 (de) | 1988-05-04 |
JP2617492B2 (ja) | 1997-06-04 |
AU7865487A (en) | 1988-05-05 |
EP0265601B1 (de) | 1992-03-04 |
ES2030024T5 (es) | 1995-08-16 |
DE3777071D1 (de) | 1992-04-09 |
AU595745B2 (en) | 1990-04-05 |
DK570287A (da) | 1988-05-01 |
DE3636867C2 (zh) | 1991-05-08 |
CN87106914A (zh) | 1988-10-05 |
DE3636867A1 (de) | 1988-05-19 |
DK570287D0 (da) | 1987-10-30 |
EP0265601A3 (en) | 1990-01-31 |
US4786514A (en) | 1988-11-22 |
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