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FRUIT PROCESSOR TRIPLES PRODUCTION WITH TWO-ZONE IQF FREEZERIn the summer of 1981, Watermill Foods Inc., went on line with its first piece of IQF (individually quick frozen) equipment, a two-zone freezer for fruit. The company tripled production, jumping from five-million pounds to 15-million pounds per year. This increase comes from much shorter freezing times. Before installing the IQF freezer, labor-intensive bulk freezing was performed. Tins of fruit and sugar were carefully arranged in freezer rooms, where complete freezing took 24-30 hours. The new IQF freezer requires about 15 minutes to freeze fruit. And, it does so without any change to the quality of fruit. “Our product's quality has always been good,” says John O. Hendricks, plant owner. “But the IQF capability makes it even better. Easy to access to coils Another feature Hendricks speaks highly of is the coil layout. The cooling coils are located at floor level alongside product conveyors, with complete access on both sides. This allows operators to remove bits of product before the coils are plugged. In addition, operators can blow frost off the coils even when the freezer is running. The freezer runs most frequently at the end of the year, during the heavy fruit season. The first fruit processed is pitted cherries, from July to early August halved apricots start a week or two after the cherries. Halved plums begin in late August and continue into September. And finally, apples begin in October. Apples make up about 80% of all production. Most apples are of the Johnathon variety, along with Golden Delicious and Winesap. Those apples not processed during the busy season are held in cold storage just a few degrees above freezing. “This is important to us, since it permits us to process throughout the year with a small, efficient crew,” Hendricks says. Apple production begins by dumping the fruit into a caustic solution to loosen the skin, which is then mechanically removed. Next, the apples are conveyed to a corer/ slicer, a blancher, then the IQF freezer. (Hendricks explains some of his customers do not want blanched apples-these go directly to the freezer). Apples are first conveyed into the “crust freezing zone.” The slices move into freezer, which has perforated stainless steel trays below the belt. These trays are necessary because the slices are fluidized, which prevents them from freezing to the belt. Centrifugal fans force chilled “polar” air up through the perforated trays, the belt and the slices. After three or four minutes, the slices are crust-frozen, and are conveyed to the second zone. The finish freezing zone continues moving cold air through the slices. At this point, the slices are stacked about eight-inches high, and handled very gently. To be sure freezing is correct, belt speed is independent in each zone. For example, apple slices spend twice as long in the finish freezing zone (up to ten minutes) as they do in the crust freezing zone. Usually, some 4,000 pounds of product is sent through the freezer per hour. Product temperature at output is about –10oF. Примечания к тексту: individually quick – поштучное быстрое freezing, IQF – замораживание bulk freezing – замораживание в массе feature – особенность coil layout – расположение змеевиков plug – зд. заблокировать, закупоривать frost – иней, шуба (на змеевиках) pitted cherries – вишня без косточек 1.Ответьте на вопросы по содержанию текста. 1.How many pounds of fruit did the company produce before and after installing IQF equipment? 2.How much time did freezing take before installing IQF freezer? 3.What are the main features of new equipment? 4.What kinds of fruit does the company process? 5.Does the freezer run throughout the year or during fruit season only? 2.Опишите процесс переработки яблок. 3.Переведите на английский язык письменно. 1.Яблоки хранят на складе при температуре на несколько градусов выше точки замерзания. 2.Здесь нарезанные кусочками фрукты раскладывают слоем примерно в 8 дюймов толщиной. 3.Доступ к охлаждающим змеевикам свободен, так как они размещены вдоль конвейера на уровне пола. 4.Переведите на русский язык резюме текста. Fruit travels through the IQF freezer much faster than the previously used method – bulk freezing in cold rooms. For example, apple slices freeze in about 15 minutes, compared to 24-30 hours in a cold room. Before freezing, apples are cored and sliced, then checked for defects. The freezer will handle 4,000 pounds of apple slices per hour. 5.Напишите краткое изложение текста на русском языке. Прокомментируйте часть текста, которая показалась вам наиболее интересна. Text №7 |
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