FIELD: food-concentrates industry, in particular, cooking of leguminous products and groats. SUBSTANCE: method involves measuring flow rate of heat-carrier and liquid; measuring moisture content of basic and ready product, product temperature, flow rate of basic and ready product, liquid dispersion pressure, heat-carrier pressure difference, heat-carrier pulse amplitude and frequency; pulser shaft rotational speed, heat-carrier flow rate, inclination angle of gas distributing grid and temperature of heat-carrier at location where it is introduced into product layer; regulating heat-carrier flow pulse amplitude and frequency depending on intensity of dispersion of liquid above product layer; correcting current value of moisture content of ready product in accordance with heat-carrier pulse amplitude and frequency by changing pulser shaft rotational speed and pulser effective section; supplying fresh steam into heat-carrier and correcting steam flow rate depending on product moisture content and amount of steam condensed during cooking of product, with amount of condensed steam being determined by heat-carrier flow rate at product layer inlet and outlet ends on the basis of measured heat-carrier flow rate at inlet and outlet ends, respectively, when predetermined temperature of heat-carrier and product is obtained; comparing current value of moisture content of ready product with predetermined value and, in case of excessive value, successively reducing liquid flow rate, pulser shaft rotational speed, pulser effective section, fresh steam flow rate and increasing electric heater power intensity, heat-carrier flow rate, inclination angle of gas-distributing grid and basic product flow rate; in case of decreased value, changing all mentioned parameters in reverse order. EFFECT: improved quality of ready product, increased precision and enhanced reliability in operation. 1 dwg
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Authors
Dates
1998-09-20—Published
1996-12-24—Filed