Development and justification of the thermal parameters of a mechanized rotary blancher

Abstract

The design of a continuous rotary blancher for moisture-thermal processing of grapes and fruits before laying them for drying has been developed. Taking into account the conditions of mechanization of this process, we expressed a working hypothesis about the possibility of creating such means, the action of which will provide a continuous technology for the flow of all operations that make up the heat treatment process. It includes the minimum heat consumption for the process, design and kinematic parameters, which will allow mechanizing technological operations with the specified modes of their operation and preparing the processed product for further drying in the continuous in-line production of raisins. A method for calculating the thermal load of a blancher is given.