Cooking Column - Drawings

Task

Calculation of the cooking column in the production of caramel.

INPUT DATA

Heat carrier - saturated water vapor.

Steam flow rate - determined by calculation.

Capacity of cooking column by caramel mass - G =

= 750 kg/h.

The syrup temperature at the entrance to the column is 60 ° C.

The syrup temperature at the outlet of the column is 130 ° C.

Content of dry substances in syrup is 86 wt%.

Dry substances content in caramel mass is 98 wt%.

Introduction

Caramel is one of the first places in terms of production among various types of confectionery products. Caramel is a confectionery product obtained by boiling out a sugar solution with starch molasses or invert syrup to a caramel mass with a moisture content of 1.5-4%. Caramel is prepared from one caramel mass (lollipop) or with various fillings .

The range of caramel produced in our country is very wide and is divided into two main groups: lollipop caramel made of one caramel mass; caramel with fillings, consisting of a shell made of caramel mass, and fillings. Candy caramel is produced of different types: montpensier in the form of small figures (in tin or other small boxes), in the form of tablets, wrapped in several pieces in tubes; elongated (rectangular or oval) shape wrapped in a label. Caramel with fillings is produced with a wide range of fillings.

As fillings for caramel, various confectionery masses are used: fruit, liqueur, honey, lipstick, milk, marzipan, sugar oil (cool), downed, nut, chocolate, etc.

Depending on the number of fillings and their location, the caramel can be with one filling, with double or several and with the filling, overloaded with caramel mass. Depending on the method of caramel mass treatment, caramel can be produced with a transparent - untreated shell or opaque-drawn shell, subjected to special treatment, and with multicolored veins.

Process Diagram Description

The technological process of caramel preparation consists of the following stages: preparation of syrup; preparation of caramel mass; cooling and treatment of caramel mass; preparation of caramel fillings; forming caramel; cooling the caramel; wrapping or finishing the surface of the caramel; packing.

The syrup preparation process proceeds as follows. Syrup enters the cooking column in a coil heated with steam. Coils are heated by steam at a pressure of 0.6 MPa. To control the pressure inside the coil, a diaphragm is installed at the outlet of the cooking column.

The mass, passing through the coil, is heated to a boil. The boiling point of the syrup depends on the pressure. Thus, by means of the diaphragm, the boiling point can be increased, which is used, for example, in the manufacture of syrup from sugar with large crystals.

Syrup heated to boiling point from coil is supplied to steam separator, where secondary steam is sucked from it by fan. Then syrup is supplied to cooling machine 2, after which products are moulded through combined conveyor 3 into and out of catalyst stretching machine. After that, caramel enters caramel-wrapping machines (5).

3. Description of apparatus design and justification of its selection

The quality of the syrup depends to a large extent on the temperature and duration of heating during manufacture. When temperature and duration of thermal action decrease in processes of sugar dissolution and boiling of syrup to the required concentration, accumulation of decomposition products decreases. However, a decrease in the temperature of the syrup making process is not applicable, on the one hand, due to a significant increase in the solubility of sugars with an increase in temperature and, on the other hand, due to the fact that only high-concentration syrups are used in the confectionery industry.

The same heating time can be reduced by reducing the amount of water used for dissolution.

The most rational method of preparing syrups is a method in which the amount of water taken to dissolve the sugar does not exceed the amount contained in the syrup already prepared. This allows the syrup preparation process, which typically consists of dissolution and boiling processes to the desired concentration, to be reduced to a single sugar dissolution process.

When preparing sugar syrups, the best is to dissolve the sugar syrup prescribed by the formula in molasses or invert syrup. However, such a process under normal heating conditions for the recipe ratios of sugar and molasses used in the confectionery industry is not practical.

The difficulty lies in the fact that the solubility of sugars at boiling points of the syrup at atmospheric pressure is lower than that necessary to obtain the syrup of the desired concentration. The boiling point of the syrup, although increasing with its concentration, is not enough to dissolve all the sugar in the molasses.

The increase in boiling point is achieved by increasing the pressure. Therefore, the process of preparing sugar and sugar invert syrups under excessive pressure is carried out continuously by pumping the sugar mixture through a coil heated by steam. In this case, excessive pressure is created as a result of the hydraulic resistance of the coil. It is not possible to completely dissolve the sugar in the molasses. Some water should be added to the formulation.

Аппарат.cdw

Технологическая схема.cdw