蜂蜜濃縮與機械之研發

Abstract

國內外已開發成功之蜂蜜處理及濃縮機械種類，經測試瞭解其優缺點為：(1)雙層鍋濃縮機：由於蒸發面小，濃縮速度大受影響，需有蒸氣加熱設備，佔空間。(2)滾筒式蜂蜜濃縮機：蜂蜜受熱蒸發面積增加，濃縮速度快，機體大小適中，並不佔空間，但直接加熱可能影響蜂蜜香味。(3)搖擺式蜂蜜薄層濃縮機：被濃縮蜜之所在體即搖盤甚大，頗占空間。(4)蜂蜜花粉除濕乾燥機：係以不誘鋼盤盛裝蜂蜜或花粉，再以除濕原理除去水分，被濃縮蜂蜜表面易凝成較濃稠層面，影響下層濃縮速度。(5 )真空濃縮機：為大型設備，投資高，濃縮速度雖快，但易破壞香氣。本場開發之流動薄層遠紅外線濃縮機，以流動薄層擴大蜂蜜之蒸發面，並以遠紅外線為熱源，以減輕蜂蜜色香味受熱散失，保持原味；現有模型機在8 小時內可處理70 公斤含水量26-5 ％蜂蜜，降至18.0 % ，平均每公斤處理成本為0.5 元。 Five major honey heaters or condensers were applied to compare their usefulness in Taiwan. The results are as following: (l)Double-layer stainless heating condenser: Because the evaporating area are limited, the treating speed are slow. And, it occupies too much space to work; (2)Rolling-tan heater:Rolling tan has larger inner evaporating surface, and the blower removes the moisture fastly. But the honey was directly heated that changes the flavor and color of the honey; (3)Shaking and layer heater: Honey was heated in a shaking pan. The shaking honey are exposed to large surface for moisture evaporating; (4)Pan type dehydrator: Honey or pollen was loaded in a pan, and put in a compact cabnit with a strong dehydrator. Honey in the pan formed a semi-solid layer on the surface which delays the evaporation of inner part; (5) Vacuum condenser: It is a large scale equipment and highcost investment, although the honey was condensed faster, the flavor disappeared. The station has developed an efficient condenser, which combines thin-layer flowing system and ultrared radioactive heating system. The former device can prevent honey from forming a semi-solid layer on the surface. The latter device can preserve the honey flavor after heating. This model of condenser can condense 70Kg honey from 26.5% to 18.0 % of moisture in 8 hours. The average cost for treating 1Kg honey is NT$ 0.5, so that it is a practical condenser.