2.2.1.

s Nhit sy:

Cc yu t nh hng n qu trnh sy.

- Yu t nh hng nhiu n cht lng sn phm rau qu l nhit sy. Nu nhit sn phm
trong qu trnh sy cao hn 60 oC th prtin b bin tnh. Nu trn 90 oC th fruetoza bt u b caramen
ho, cc phn ng to ra mebanoizin, polime ho hp cht cao phn t ... xy ra mnh v nhit cao
hn na rau qu c th b chy. Rau qu i hi c ch sy n ho (nhit thp). Nu loi rau qu t
thnh phn protin th nhit t nng sn phm c th ln n 80-90 oC. Nu tip xc nhittrong thi
gian ngn nh sy phun th nhit sy c th ln n 150 oC. i vi sn phm khng chn nh chui,
u ... th c th sy nhit cao, giai on u 90 - 100 oC, sau gim dn xung.

- Qu trnh sy cn ph thuc vo tc tng nhit ca VLS. Nu tc tng nhit qu nhanh th

b mt mt VLS b rn li v ngn qu trnh thot m. Ngc li, nu tc tng chm th cng thot
m yu.
s m khng kh:

- Mun nng cao kh nng ht m ca khng kh th phi gim m tng i ca n xung. C 2

cch lm gim m tng i ca khng kh:
+ Tng nhit khng kh bng cch dng calorife.
+ Gim nhit khng kh bng cch dng my ht m.

- Nu m ca khng kh qu thp s lm rau qu nt hoc to ra lp v kh trn b mt, lm nh

hng xu n qu trnh thot hi m tip theo. Nhng nu m qu cao s lm tc sy gim.

- Khi ra khi l sy, khng kh mang theo hi m ca rau qu ti nn m tng ln (thng thng
khong 40 - 60%). Nu khng kh i ra c m qu thp th s tn nng lng; ngc li, nu qu cao
s d b ng sng, lm h hng sn phm sy. Ngi ta iu chnh m ca khng kh ra bng cch
iu chnh tc lu thng ca n v lng rau qu ti cha trong l sy.
s Lu lng ca khng kh.

- Trong qu trnh sy, khng kh c th lu thng t nhin hoc cng bc. Trong cc l sy, khng
kh lu thng t nhin vi tc nh (nh hn 0,4m/s), do vy thi gian sy thng ko di, lm cht
lng sn phm sy khng cao. khc phc nhc im ny, ngi ta phi dng qut thng gi
cng bc vi tc trong khong 0,4 + 4,0 m/s trong cc TBS. Nu tc gi qu ln (trn 4,0 m/s) s
gy tn tht nhit lng.
s dy ca lp VLS.

- dy ca lp rau qu sy cng nh hng n qu trnh sy. Lp nguyn liu cng mng th qu

trnh sy cng nhanh v ng u, nhng nu qu mng s lmgim nng sut ca l sy. Ngc li, nu
qu dy th s lm gim s lu thng ca khng kh, dn n sn phm b " m hi" do hi m ng
li.