Rational parameters determination of the combined process of the Jerusalem artichoke peeling

Horielkov, Dmitriy and Горєлков, Дмитро Вікторович and Perekrest, Vladimir and Перекрест, Володимир Вікторович (2018) Rational parameters determination of the combined process of the Jerusalem artichoke peeling. Обладнання та технології харчових виробництв (2(37)). pp. 73-80. ISSN 2079-4827

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Abstract

An experimental installation was developed, which allows conducting research on the process of heat treatment of root crops by a pair of excess pressure. The influence of parameters of the heat treatment process on the surface layer of root crops, as an example of the Jerusalem artichoke, is determined. The influences of the depth of thermal treatment of the surface layer of the product, the shelf life of the tubers and the duration of the mechanical treatment process on the percentage of raw material losses are determined. The rational modes of carrying out of the combined process of cleaning of root crops are determined, which allow minimizing losses of raw materials and providing high quality of cleaning of the product. Result of the undertaken research is a developed combined method for peeling the tubers of Jerusalem artichoke. The presented method is based on the effect of thermal and mechanical processes of peeling tubers. The first stage in the process of combined peeling of Jerusalem artichoke tubers is their treatment with steam at excess pressure; the second stage is the process of mechanical post-peeling of Jerusalem artichoke tubers. An increase in steam pressure and duration of the process of thermal treatment increases the depth of thermal treatment of the surface layer of Jerusalem artichoke and reduce the effort required to separate the rind from the tuber. Jerusalem artichoke with high content of dry substances and shorter storage period has a larger depth of thermal treatment and lower effort to separate the rind. An increase in the duration of the process of mechanical post-peeling increases the percentage of peeled Jerusalem artichoke tubers, but results in greater losses of raw material. It was determined that reducing the effort to separate the rind of artichoke during thermal treatment makes it possible to reduce duration of the process of mechanical post-peeling. It was established that an increase in the depth of thermal treatment of Jerusalem artichoke surface layer leads to increasing losses of raw material. It was proven that the tubers of Jerusalem artichoke, which have a longer storage period, require an increase in the duration of their mechanical peeling in order to ensure the required quality of peeling. We determined rational parameters for conducting the process of combined peeling of Jerusalem artichoke tubers. Steam pressure during thermal treatment should equal 0.3…0.4 MPa at duration 45…550 s. Duration of the process of mechanical post-peeling should be maintained within the range of 60…95 s, depending on the storage period of the product and the content of dry substances in tubers.

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