Evacuating mushrooms: a continuous process
- Full integration in processing line
- Fully automated
- Washing first, then evacuating
DTS has developed a technique that enables the evacuation process to take place continuously: the vacuum tower. This technique is suitable for both whole and cut mushrooms. The main advantage when compared to the batch principle is that the vacuum tower can be integrated in the line. It is a fully-automated principle. Therefore, manual labor is no longer required during the evacuation process.
Another advantage is the processing order. In the vacuum towers, the mushrooms are washed before the evacuation process.
The technique behind the vacuum tower
The technique behind the tower is based on the physics principle of the Torricelli tube, and works as follows:
A vacuum pump evacuates a water column of approximately 10 meters under an absolute vacuum. The fresh mushrooms are fed in at the bottom of the riser tube and will be elevated 10 meters to the surface of the water due to their ability to float. There, a space exists under an absolute vacuum where the air has been evacuated. The retention time of the mushrooms in this space is controlled by a screw conveyor. At the end of this screw conveyor, you can find the start of the descend tube. Water injectors cause the mushrooms to sink again. During the descent in the water column, the mushrooms will become fully saturated with the process water that may or may not have desired additives.
- Discharge belt with evacuated slices
- Integration in complete processing line
Vacuum tower is tested for transport
Vacuum tower as part of a complete line
Cage ladder and top auger
Cage ladder and top auger that control the vacuum time
Top of the top auger, equipped with cleaning hatches
Discharge belt with evacuated slices