Drainage and storage and transportation of molasses by tanks semi-trailers. Russian Federation Federal State Budgetary Educational Institution of Higher Education

Melas storage warehouse (tank farm 20000 m3).
Tank farm parameters:
1. The diameter of the molasses storage tank is 34200 mm, the height is 16880 mm.
2. the maximum level of molasses filling is 16000 m.
3. specific gravity molasses 1.45 t/m³
4. to reduce foaming, the filling of the tanks is provided from below.
5. to reduce the risk of crystal formation at the site of the product exit pipes from the tank, a set of tanks for storing molasses should be carried out through valves 2. Emptying should be carried out through valves 1 (during the operation of the plant and molasses entering the tank.) and also for the final emptying of the tank, the molasses should be removed from the tank through the valve 2.
6. A molasses storage tank must have: · protection of internal surfaces, structures and communications from the damaging effects of an acidic environment and organic acids contained in molasses.
· inspection manhole ∅600-2 pcs, closed hermetically at a height of 500 mm from the bottom of the tank to the bottom of the hatch;
· DN15 ball test valves over the entire height along the stairs at a vertical distance of 1000 mm from each other. 2 lower test cocks at a height of 500 and 1000 mm from the bottom of the tank.
· to steam the tank, provide an annular bubbler ∅76 at a height of 300 mm from the bottom.
· for heating molasses in the tank, provide horizontal ring registers from a pipe ∅108. Place the registers at a height of 150 mm from the bottom
molasses heating to carry out hot water. Water supply and drainage Du150. If necessary, provide for the use of return steam as a heat carrier.
· Provide steam supply DN50 and condensate discharge DN32 from molasses heating registers.
provide temperature control in the tank at a height of 200 and 500 mm from the bottom
inspection hatch
6. molasses dispensing tank must have; protection of internal surfaces, structures and communications from the damaging effects of an acidic environment and organic acids contained in molasses.
· revision manhole ∅600-1 piece, closed hermetically at a height of 500 mm from the bottom of the tank to the bottom of the hatch;
· Ball test valves Du25 — 2 pieces at a height of 500 and 1500 mm from the bottom of the tank.
· provide a mechanical float indicator of the level of molasses in the tank.
branch pipe for filling the tank Du150
branch pipe for emptying the tank Du150
inspection hatch
· heat exchanger for heating molasses in the tank. Heating is carried out with hot water. If necessary, provide for the use of return steam as a heat carrier.
· inlet pipe hot water to heat exchanger DN100
hot water outlet from heat exchanger Du100
branch pipe for supplying steam to the heat exchanger Du50
· Branch pipe of removal of condensate from the heat exchanger Du20
black pipe Du200

EQUIPMENT LIST
A. Molasses tank
B. Dispensing tank
C. Railway tank
D. underground tank for unloading molasses from railway tanks
E. pump molasses into tanks
F. pump molasses into the dispensing tank
G. flush pump after cleaning, rinsing and steaming the tank.

Molasses is a product Food Industry, which is produced as a result chemical reaction partial hydrolysis of starch. As excipients, low concentrations or organic enzymes are used. Receipt molasses Maybe carried out with varying degrees hydrolysis of starch. The final result will also depend on the sucrose content. Generally manufacture of starch syrup consists of several operations.

Preparation of starch syrup - the main stages

First of all, during production, they take the most pure (with an impurity content of not more than 1.8 percent). Most often used. After that, hydrochloric acid is added to the suspension and the mixture is placed in a collector, and then in heat exchangers. Also, hydrolysis is sometimes carried out in specially equipped convectors and apparatuses with continuous operation. In convectors, this process proceeds 10 times faster than in hydrolysis apparatuses.

The diluted acid is added to the drum of the device, then brought to a boil, the pressure is increased, followed by the saccharification process, and then the syrup is blown into a special neutralizing device. By using a continuous saccharification cycle as method for preparing starch syrup, the product is obtained with stable good quality, complies with the developed standards in terms of external parameters and properties.

When saccharifying, organic enzymes are used, and neutralization is carried out using dilute soda with a calcium content, while the mixture is constantly stirred.

Syrup storage

Syrup storage carried out in tanks (usually up to 120 cubic meters) from of stainless steel. The inner surface of the tanks is covered with organic paint. The tanks are equipped with heating devices. Molasses is transported in tanks or barrels, which are then washed and disinfected. During storage and transportation, only containers intended for food products are used.

Storage conditions for starch syrup

Storage conditions for starch syrup assume that the product brought from different factories should not be drained into one tank. It is impossible to mix molasses from different manufacturers.

Quality confectionery largely depends on the raw materials used for their preparation. Therefore, the confectioner must know the properties of each product well, be able to prepare it and use it correctly. Below is the preparation various kinds raw materials used for the production of flour confectionery products.

Flour. Before kneading the dough, the flour must be sifted in special sifters or manually through a sieve. When sifting, random impurities are removed, the flour is enriched with air, which facilitates kneading the dough and contributes to its better rise. If confectionery is made from flour different varieties or with the addition of starch, then the flour is mixed simultaneously with its sifting. IN winter time if the flour has a low temperature, it is brought into the room in advance so that it heats up to 12 °. In the manufacture of dough, especially yeast, its temperature during kneading affects the quality of the products.

Starch. Just like flour, starch is sifted and added to some types of dough. This gives the product a greater friability. The starch provided in the recipes can be replaced with the same amount of wheat flour.

Milk. Whole milk mainly used for cooking yeast dough and creams. It should be immediately sold, and if necessary, stored - heated to a boil, cooled and stored at a temperature of 1-5 °. Before use, the milk is filtered through a sieve with 0.5 mm cells. Whole natural milk can be replaced with condensed or powdered milk, while 1 kg of whole natural milk is replaced the next amount other products (in g):

Condensed whole with sugar (with a decrease in the norms of laying sugar by 176 g) ...................................... 400

Condensed fat-free with sugar (with 140 g less sugar and 30 g fat) ...... 330

Dry whole .............................................................. ................................................. ................................................130

Powdered milk is sifted and dissolved in warm water before use. To do this, determine from the table how much milk powder should be taken to replace the required amount. natural milk. Water is taken so much that its weight together with the powder is equal to the weight of the replaced milk. This is 870 grams of water per 130 grams of milk powder. In order not to form lumps, a little is first poured into the powder warm water, stir well, and then add the rest of the water and, stirring, bring to a boil.

Example. Let's assume that to make a cinnamon pie, 5 kg of flour, 1 kg of sugar, 1 kg of margarine, 2 kg of milk, 1.075 kg of eggs, 0.2 kg of yeast, 0.050 kg of salt are required. It is necessary to replace natural milk with condensed skimmed milk with sugar.

It is known that 1 kg of milk is replaced by 0.330 kg of condensed skimmed milk with sugar. Therefore, it will take 0.330? 2 = 0.660 kg. At the same time, it is necessary to reduce the amount of sugar by 0.140? 2 = 0.280 kg take it not 1 kg, but only 1.000 - 0.280 = 0.720 kg. Accordingly, the margarine bookmark should be increased by 0.030? 2 = 0.060 kg. With such a replacement, the yield of the product will decrease, since instead of 2 kg of milk 0.660 + 0.060 = 0.720 kg of substitutes is taken, the sugar content is reduced by 0.280 kg, therefore, about 1 kg of raw materials is not reported. In this regard, in order to maintain the yield rate, condensed milk is diluted with the same amount of water.

Condensed milk used for the preparation of confectionery products is preheated to 40 °, and then filtered through a sieve with meshes of 0.5 mm.

Butter. Butter increases the calorie content of products, improves their taste, enhances aroma. If the surface of the oil is contaminated, the oil is cleaned. Unsalted butter can be replaced with salted butter (salted butter cannot be used in the manufacture of creams). In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter sometimes they replace it with clarified butter (1 kg of butter corresponds to 840 clarified butter). Store the oil at a temperature of 2-7 ° in a dark room. Under the influence of light and oxygen in the air, the oil deteriorates. When using oil with brand M (oil obtained by continuous separation according to the method of engineer Meleshin), the recipe of creams changes somewhat in accordance with departmental instructions and orders. Oil obtained on oil-making or other batch-type machines and marked with the letter K is intended for confectionery production.

Margarine. For the preparation of confectionery, it is prepared in the same way as butter.

Deep fats. These fats are used in frying in large numbers fat pies, donuts and brushwood. Mixtures of vegetable and animal fats are most suitable for this purpose. A mixture consisting of 30% lard, 30% beef fat and 40% vegetable oil, can be heated to a high temperature without smoke. You can use refined sunflower, cottonseed or soybean oil, and kitchen fats, because they contain almost no moisture and withstand heating to high temperatures. With heat in vegetable oil special care should be taken to ensure that the fat does not overheat more than necessary.

Before frying products, deep-frying is heated until the water contained in it has completely evaporated and “blue smoke” appears above its surface, which usually indicates the process of decomposition of fat impurities that has begun. This kind of heating of fat is called calcination.

Eggs. Eggs are used in the production of some creams, air, almond and yeast dough. Before use, check the freshness of the eggs with an ovoscope. At long-term storage eggs, the yolk shell becomes fragile and easily torn. These eggs cannot be used for the preparation of products where it is necessary to separate the yolks from the proteins.

Contaminated eggs are washed before use. They are placed in a bucket with holes in the walls and at the bottom, or in a basket and immersed in warm water. After 5-6 minutes, they are washed by raising and lowering the dishes into the water. Heavily contaminated eggs are washed with a brush. To remove germs, eggs are disinfected after washing by dipping them in a 2% bleach solution, and then washed in the shower. Dry the eggs in the same bowl for 5-10 minutes. Eggs are processed in an isolated room or in a specially designated place.

Before use, the eggs are split on a special device or on a sharp hard object. Eggs should be beaten into dishes (no more than 3-5 pieces), and then, having determined their good quality, poured into a common cauldron. Beaten prepared eggs are filtered through a sieve with 3 mm cells.

The weight of one egg ranges from 40 to 60 g, average weight eggs 43 g (yolk 20, protein 23 g). Eggs can be replaced with various egg products or dry proteins or yolks. However, in the manufacture of creams, it is impossible to replace eggs with other products. 1 kg of eggs can be replaced with 1 kg of melange, or 350 g of yolk and 650 g of protein, or 278 of egg powder.

Melange - a mixture of proteins and yolks, or separately proteins and yolks, stored in tin cans at a temperature from -18 to -25 °. Defrost the melange immediately before use. Preliminarily, a jar of melange is doused with a chloride solution, and then washed warm water. Cans are opened with special can openers. The frozen melange is taken out of the jar, cut into pieces and thawed for 15-20 minutes on a food warmer at 40-45°. The prepared melange is filtered and used immediately, as it quickly deteriorates.

Egg powder is sifted before use, and then dissolved in water (0.35 liters of water per 100 g of powder). For better dissolution of the powder, first pour in a little warm water (35-40 °), rub it thoroughly and, continuing to stir, pour in the remaining water. After 25-30 minutes, the powder swells and can be used. The weight of one medium-sized egg corresponds to 12.5 geese powder and 30.5 nail.

Sugar. Granulated sugar. Pass through a 3 mm sieve before use.

Powdered sugar is used for finishing confectionery and for preparing some types of dough. In the absence of ready-made powder, it is easy to prepare it from refined sugar, which is ground in a grinder or in a mortar, and then sifted through a fine sieve. You can replace 1 kg of sugar with 1.33 g of caramel molasses, or 1.46 kg of syrup, or 1.2 kg of honey.

Honey and caramel syrup. Before use, honey and molasses are heated to 40-45 ° and filtered through a sieve with 2 mm holes. You can replace 1 kg of molasses with 1.1 kg of syrup or 0.75 kgsa-hara.

Soda and ammonium carbonate. They are sifted through a sieve or dissolved in cold water and filtered. Ammonium is preliminarily crushed in a mortar. Store carbonic acid, ammonium in a hermetically sealed container, as it is volatile.

Yeast. Yeast is stored in a dry room at a temperature of 2-8 ° and a relative humidity of 70-75%; packs of yeast are laid out at a distance of 3-5 cm from each other. Before use, the yeast is freed from paper, dissolved in warm water and filtered through a sieve. For drying, the yeast is rubbed through a sieve onto a baking sheet or board covered with paper, with a layer of no more than 2-3 mm. The yeast is dried at a temperature not exceeding 35 °, since at more than high temperature they lose their activity. Mix 100 dry yeast with 1 kg of flour and dilute in 3 liters of warm water (27 °). After an hour, they can be used to make dough. Dry yeast is taken by weight 3 times less than fresh. If the dry yeast has been stored for a long time, the bookmark is increased, since the activity of the yeast decreases during storage.

Spices. Spices are used in small quantities, otherwise you can spoil the taste of products. Before use, the spices are dried at 50-60 °, then ground in a mortar, grated, ground in micromills and sifted through a sieve with 1.5 mm mesh openings. Store aromatic substances in a dry room, tightly closed container, each species separately, as they easily convey their aroma.

Fine table salt is sifted through a sieve, and salt in large crystals pre-dissolve, and then filter the solution through a sieve with cells of 0.5 mm.

Crystalline acids are filtered through a sieve with a mesh size of no more than 2 mm, and liquid ones are filtered through a cloth, gauze or sieve with cells of no more than 0.5 mm. citric acid dissolved in hot water (70-80 °) in a ratio of 1:1. In the manufacture of confectionery, the dosage of dissolved acid indicated in the recipe is doubled. Citric acid can be replaced with tartaric acid in a ratio of 1:1 or malic acid in a ratio of 1:1.2.

Gelatin and agar-agar are soaked in cold water before use and the excess water is drained. After an hour, strongly swollen gelatin or agar-agar is diluted with hot water and brought almost to a boil. Dense jellies are obtained with a content of gelatin or agar-agar in the amount of 4-5%. Gelatin jellies are elastic.

"Molasses" transportation by tank semi-trailers and storage

From the refrigeration unit, molasses is poured into barrels, containers, small volume tanks or storage tanks. semi-trailers (thermos) for transportation of molasses can be made of both aluminum (aluminum) and stainless steel (stainless steel). Previously, the stream was stored in wooden barrels, and aspen was an excellent wood species for making barrels. wooden barrels produce a capacity of 250-300 kg of molasses. Modern tank semi-trailers are coated inside with a special varnish or zinc. Before filling the tanker, it is tested for tightness with steam under pressure - steaming. Then the water from the barrels, tanks is drained, weighed, a stencil is applied in accordance with GOST 5194-68 "Starch molasses". Before filling with molasses, the barrels are examined from the outside through the filling hole, into which a light bulb with a voltage of 12-24 V is lowered.

The area of ​​the drain room should ensure the storage of empty containers filled with molasses for at least 12 hours of operation. During storage and loading into wagons, the barrels are stacked upside down.

From large plants, molasses is transported in special railway tanks with a capacity of 25-50 tons or semi-trailer tanks. Depending on the wheel formula and power, molasses tank trucks can vary from 18 tons to 40 tons. Three-axle semi-trailers of the tank () for the transportation of molasses, consist of the following main components: a galvanized metal frame, a boiler (flask), and a casing (thermal shell) with steam heating, for heating the molasses to a temperature of 40 ° C, a handrail (fences with a platform), stairs and drain holes (drains). Molasses is loaded through hatches (fillers). Tankers are pre-steamed with steam and washed with water. To heat the molasses into the steam (isothermal shell of the tank) jacket or coils, steam is let in at a pressure of not more than 0.012 MPa. The boiler, tank container is equipped with a safety valve installed in the upper part. Railway tanks and semi-trailers of molasses tanks, when sent to the consumer, must have a quality certificate.

In factories, finished molasses is stored in iron welded tanks, painted inside and out with oil paint. The storage capacity for molasses is usually calculated for one and a half months maximum for its processing. In order to reduce the viscosity of molasses before pumping into tank semi-trailers, the tanks are equipped with a heating device for local heating of molasses to a temperature of 45 ° C /

What is "molasses"? The quality of varieties and properties of molasses

Caramel molasses is produced in three types - low-saccharified, caramel of the highest and I grades and high-saccharified glucose. All types of molasses should be transparent, without foreign smell and taste. For molasses containing 30-37% reducing substances, whitening is allowed due to precipitation of dextrins, however, the candy obtained by cooking caramel must be transparent. For local industry, in agreement with consumers, it is allowed to produce caramel syrup with a solids content of 71%

The properties of molasses are mainly determined by the combination of properties of its constituent components, usually glucose, maltose and higher molecular weight oligosaccharides (dextrins). In ordinary molasses containing 40% reducing substances, there is: glucose - 20%, maltose - 20%, tetra- and trisaccharides - 20% and more high-molecular sugars (dextrins) - 40%. This molasses is mainly used in confectionery industry. Read more

Bulk storage liquid raw materials

Bulk storage of raw materials of liquid consistency is carried out in accordance with certain rules and taking into account the characteristics of a particular type of raw materials,

Fruit and berry raw materials when used in large quantities, it requires significant areas for its storage and compliance with certain conditions. Therefore, many large enterprises have railroad warehouses located at a short distance from the main enterprise (10 km). Raw materials are delivered to production in tanks of various capacities with thermal insulation. The tank is filled from tanks by gravity through a pipe with steam heating. At the factory, raw materials (mashed potatoes, pulp) flow from the tank by gravity into a deep container.

Bulk storage warehouses (Fig. 4.5) can be located in the basement, 5 km away from the factory. Subject to a temperature of 0-10 ° C, the raw material will be stored for a year. I At the same time, weekly monitoring of the content of sulfur dioxide (preservative) is necessary. If its amount becomes below the norm (0.1-0.2%), additional sulfitation is carried out directly in storage containers. Puree is delivered to the factory in special tanks with a capacity of 2.5 tons. The car with the tank stops near the tank. The tank with raw materials is removed by a forklift and installed on an inclined frame. Then the drain pipe opens, the raw material flows by gravity into the receiving tank of the screw pump 1V-20/10 and is pumped into tanks with a capacity of 1.8 tons, made of stainless steel 4 mm thick. As needed, raw materials are fed for processing.

The container (Fig. 4.6) is an all-welded cylindrical shape tank with elliptical bottoms, mounted on a concrete foundation. The inner surface and planes of the fittings are coated with glass enamel for corrosion protection, which is resistant to acidic environments, possesses high sanitary and hygienic properties and mechanical durability. Non-enamelled parts and components in contact with the product are made of stainless steel. Fasteners are protected by a special anti-corrosion and decorative coating.

Warehouse for bulk storage of apple, strawberry, apricot puree can be organized directly at the confectionery factory. Raw materials are delivered in barrels by rail. After the quality control of the average sample of the raw material and the determination of its suitability for processing, it is stored in containers. For this purpose, the barrels are placed on a rack, opened, the contents are poured into one of the containers and pumped into storage tanks.

Before filling the container, fumigate with sulfur dioxide. When filling out, a passport is drawn up indicating the date of loading, type of raw material, sulfur dioxide content, solids, mineral impurities, acidity. During storage, constant monitoring of these parameters is necessary. Filled containers are sealed (close the lid, valves). The amount of raw material is determined by measuring tube.

Molasses - the main raw material in the production of most confectionery products, therefore, its significant stocks are required. Usually, molasses is stored in special metal tanks installed on the territory of the factory or in other premises (Fig. 4.7). When storing molasses indoors, the factory requires large areas for storage, but the length of pipelines is reduced and a relatively constant temperature is ensured during storage. Molasses is transported to enterprises in railway tanks with a capacity of 50 tons, in tankers - 3.5 -5 tons. It is delivered to small enterprises in barrels with a capacity of 250 - 300 kg and in smaller containers.

When delivering molasses in tanks, the receiving devices must be buried for at least 2 m. The molasses is drained by gravity into the tanks. Steam is required to heat the molasses when unloading tanks in winter.

The tanks are equipped with coil heating, providing a temperature of about 40 ° C, while the viscosity of the molasses decreases, which allows it to be pumped.

In order to more economical use of storage space, tanks of rectangular or square section are used. There must be a distance of at least 0.8 m from the top of the tanks to the protruding parts of the ceiling.

At a number of confectionery enterprises, areas for bulk transportation, storage and transfer to fat production have been organized.

confectionery fat is transported in metal containers equipped with an internal coil and a fitting for supplying steam or hot water, draining the product and draining condensate or water. On the top cover there is a hatch for pouring fat. For receiving and storing liquid fat a metal tank with coil heating with a capacity of 6 m 3 can be used.

There are installations for bulk reception, storage and transportation of liquid fat, equipped with an automatic device for maintaining a constant fat temperature of 40-45 ° C and an automatic signaling device. The fat storage tank is made of stainless steel and has a capacity of 2 m. The propeller mixer ensures the homogeneity of the fat, the steam-water jacket provides heating

Milk And dairy are delivered in bulk to enterprises in tank trucks and pumped into aluminum containers with a cooling jacket, an insulating layer, wooden lining and a protective casing.

Temperature cold water entering the shirt should not exceed 12 - 14 °C. Filling of milk is carried out through a branch pipe on a cover of capacity, selection of milk - from below. The vacated container should be washed periodically. Wash water is used to prepare syrups. Thorough rinsing is carried out periodically with a mixture of warm water and detergent. Dirty water is drained into the sewer.

Chocolate glaze, cocoa butter, cocoa mass are transported in a car boiler with a capacity of 5 tons and in other ways (Fig. 4.8).

The introduction of bulk transportation, storage and transfer to the production of raw materials at confectionery enterprises improves the culture of production, saves production space, and makes it possible to release workers.