AP208A - Process and apparatus for dehydrating food products such as soups, purees, Porridges, beverages and compotes. - Google Patents
Process and apparatus for dehydrating food products such as soups, purees, Porridges, beverages and compotes. Download PDFInfo
- Publication number
- AP208A AP208A APAP/P/1991/000246A AP9100246A AP208A AP 208 A AP208 A AP 208A AP 9100246 A AP9100246 A AP 9100246A AP 208 A AP208 A AP 208A
- Authority
- AP
- ARIPO
- Prior art keywords
- cylinder
- cylinders
- heated
- food product
- product
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/48—Thin layer-, drum- or roller-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/48—Thin layer-, drum- or roller-drying
- A23L3/485—Drum- or roller-drying
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B17/00—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement
- F26B17/28—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rollers or discs with material passing over or between them, e.g. suction drum, sieve, the axis of rotation being in fixed position
- F26B17/284—Machines or apparatus for drying materials in loose, plastic, or fluidised form, e.g. granules, staple fibres, with progressive movement with movement performed by rollers or discs with material passing over or between them, e.g. suction drum, sieve, the axis of rotation being in fixed position the materials being dried on the non-perforated surface of heated rollers or drums
Landscapes
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Drying Of Solid Materials (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Beans For Foods Or Fodder (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The process for dehydrating a food product comprises feeding a hopper 3 surmounting two cylinders 1,2 of the same diameter designed for rotation about their respective axes, one of the cylinders being at a temperature permitting dehydration of the product and the other cylinder remaining at a temperature below 100 degrees celcius.
Description
This invention relates to a process and an apparatus for dehydrating food products, such as soups, purees, porridges, beverages or compotes.
More particularly, the present invention relates to a 5 process and an apparatus for dehydrating food products in which a moist mixture to be dehydrated is applied to a drying surface in the form of a heated cylinder designed for rotation about its horizontal axis.
In known dehydrating installations of this type, two 10 parallel heated drying cylinders of the same diameter situated in the same horizontal plane are in contact with one another along a common generatrix or are spaced slightly apart from one another. In these installations, the two cylinders are designed for rotation about their respective axes and in opposite directions. Thus, the moist mixture accommodated in the hopper situated in the upper part of the drying cylinders is deposited in the form of a film on the surface thereof.
Dryers of this type are widely used in the agricul20 tural food industry. They are used in particular in cases where so-called Maillard reactions are desired.
The reason for this is that products containing reducing sugars and proteins are subject to developments of tastes and flavours of the biscuit type when Maillard reactions take place, in addition to which these reactions bring about the formation of antioxidant products which are necessary for improving the keeping properties of the products.
Now, Maillard reactions are promoted in particular by dry matter concentrations of the order of 80% to 90% and, hence, by long drying times at least when these critical dry matter concentrations are reached.
Since the installations described above are characterized on the one hand by poor ventilation and on the other hand by a relatively slow drying rate, they are very
AP 0 0 0 2 0 8
BAD ORIGINAL
favourable to the appearance of Maillard reactions.
Unfortunately, there are cases where Maillard reactions have to be avoided on the one hand because they result in the formation of non-dietetic products and on the other hand because the biscuit appearance is not always wanted either in regard to taste or in regard to colour and general appearance.
Thus, because they promote Maillard reactions, as has just been demonstrated, the above-described installations comprising two drying cylinders are not to be recommended for the drying of delicate products if Maillard reactions are to be avoided.
The problem becomes particularly crucial for the new cereals based on hydrolyzed flours which are very rich in reducing sugars.
Now, the above-described dehydrating installations comprising two drying cylinders represent a large part of the installations in place.
Accordingly, the problem addressed by the present invention was to enable the existing installations comprising two drying cylinders to be used for the dehydration of food products subject to Maillard reactions without the appearance of such reactions.
More particularly, the present invention relates to a process for dehydrating food products, such as soups, purees, porridges, beverages or compotes, in which - two cylinders of the same diameter situated in the same horizontal plane, designed for rotation about their respective axes and spaced slightly apart from one another, being surmounted by a hopper accommodating a food product - one of the two cylinders is at a temperature permitting the dehydration of said product while the second cylinder remains at a temperature below 100*C.
The present invention also relates to an apparatus for carrying out the above process comprising a drying cylinder
BAD ORIGINAL heated to a temperature permitting the dehydration of the food product and an unheated satellite cylinder of the same diameter as, and parallel to, the drying cylinder.
Other features and advantages will become apparent from the following description in conjunction with the accompanying drawings which show examples of embodiment of the invention and in which:
Figure 1 diagrammatically illustrates the apparatus according to the invention.
Figure 2 shows a variant of the apparatus according to the invention.
The process according to the invention is intended to be carried out in an installation of the type shown in Fig. 1. In this installation, two parallel cylinders 1,2 of the same diameter and situated in the same horizontal plane are designed for rotation in opposite directions about their respective axes. The two cylinders 1,2 may be spaced slightly apart from one another, thus forming a separation gap.
A hopper 3 fed with food product to be dehydrated by means which have not been shown is situated above the two drying cylinders 1 and 2 opposite the separation gap.
In the process according to the invention, the various starting materials which are to form the food product are mixed with addition of water to form a kind of soup which can readily be pumped and pasteurized. Various compositions may be used, their essential common feature being a high content of hydrolyzed cereals which are rich in reducing sugars and which are therefore extremely sensitive to Maillard reactions.
With the food product thus formed feeding the hopper 3, one of the cylinders 1,2 is heated to a temperature permitting the dehydration of said product while the second cylinder remains at a temperature below 100*C and, hence, does not permit complete dehydration of the product on its
AP 0 0 0 2 0 8
BAD ORIGINAL ft outer surface.
Thus, with the two cylinders 1,2 rotating in opposite directions about their respective axes, a film F formed by the dehydration of the food product feeding the hopper 3 is deposited on the outer surface of the heated cylinder. The film deposited on the other hand on the outer surface of the second cylinder remains moist, although permitting intensive evaporation of water, and is not detached by a blade.
The film formed on the outer surface of the heated cylinder is then detached.
By virtue of this feature, the heated cylinder in fact operates as an installation comprising a single drying cylinder, the second cylinder which is unheated being used as a satellite.
Efficiency measurements which have been carried out show that, for a conventional installation comprising two heated cylinders, the outputs are of the order of 8 to 9 kg/mJ for each cylinder whereas, for an installation comprising two cylinders of which only one is heated, the output is 16 to 18 kg/mJ for the heated cylinder.
The output obtained with the process according to the invention is thus comparable with that obtained by a conventional two-cylinder installation, the food product being dehydrated twice as quickly on a single cylinder. This explains why an installation of this type using the process according to the invention avoids the appearance of Maillard reactions.
In addition, it has been found that, during the startup of the process, the surface of the heated cylinder has to be in excellent condition. More particularly, it has been found that, if the heated cylinder is not chromiumplated, it is of advantage to coat it with lecithin mixed with vegetable oil; by contrast, the cold cylinder does not have to be coated.
BAD ORIGINAL £
If, on the other hand, the heated cylinder is chromium-plated, no fatty coating should be applied because, otherwise, the product to be dehydrated could not be deposited as a film on its outer surface.
In addition, colour measurements by the photovolt method have shown that the use of a chromium-plated cylinder promotes the formation of a white product.
In addition, it has been found that the incorporation of a small quantity of lecithin in the product to be dehydrated promotes the separation of the film from the outer surface of the heated cylinder when it is thermoplastic.
Now, it has been found that food products of the enzymatically hydrolyzed cereal type, in which the content of reducing sugars is high, do actually form a thermoplastic film on the outer surface of the drying cylinder.
However, an excess of lecithin gives the film a structure which produces an excessively light powder after grinding.
The various tests which have been carried out show that the lecithin content should be between 0.15% and 0.5%.
In addition to the ease of separation which this addition of lecithin promotes, it has been found that the product obtained after dehydration is whiter than in the absence of added lecithin. Finally, precise analysis of the colour of the products obtained by the photovolt method has shown that the addition of citric acid promotes the formation of a whiter product. The addition of the salts is only harmful if they modify the pH on the alkaline side, the pH having to be preferably below 6.
The following Table shows the effect which the amount of lecithin and citric acid and the effect which the constituent material of the outer surface of the heated cylinder have on the colour of the end product obtained. All the tests were carried out on the same puree of cereals
AP 0 0 0 2 0 8
BAD ORIGINAL 0 based on rice flour and enzymatically hydrolyzed rice.
The photovolt measurements may be interpreted as follows:
Ultra-white product 75
White product 69 - 74
Slightly yellow product 64 - 68
Very dark product below 63
The results are compared with a control sample obtained by operating the two-cylinder installation by the conventional method, i.e. with two heated cylinders each ensuring dehydration.
Photovolt colour
| Sample | Lecithin % | Citric acid % | Steel cylinder | Chromium- plated cylinder |
| Control | 0.27 | 0.25 | 60.6 | |
| 1 | 0.17 | 0 | 68.6 | 71.2 |
| 2 | 0.27 | 0 | 65.7 | 72.4 |
| 3 | 0.27 | 0.15 | 70.0 | 74.6 |
| 4 | 0.27 | 0.25 | 73.1 | 73.2 |
| 5 | 0.25 | 0.50 | 71.7 | 74.9 |
| 6 | 0.50 | 0 | 69.1 | 73.3 |
| The | installation | for carrying out | the process | consists |
of a heated drying cylinder 1 designed to rotate about its horizontal axis, a second cylinder 2 of the same diameter as and parallel to the first and a hopper 3 surmounting the two cylinders 1 and 2. A scraper 4 is provided in the upper part of the drying cylinder 1 outside the hopper 3, extending over the entire length of the drying cylinder 1 situated opposite. The scraper 4 is mounted for rotation about an axis parallel to the axis of the drying cylinder bad original under the control of a mechanism (not shown).
In a variant of the installation according to the invention which is shown in Fig. 2, the drying cylinder 1 is equipped with one or more satellite cylinder(s) 5 of smaller diameter. By virtue of the satellite cylinder 5, it is possible to increase the final density of the product obtained by more than 50%. The heating of the satellite cylinder 5 enables the structure of the film to be modified and the output of the dryer to be increased.
Accordingly, using the process and the apparatus according to the invention, it is possible to dehydrate products sensitive to Maillard reactions in a conventional installation comprising two cylinders of the same diameter surmounted by a feed hopper without the appearance of such reactions.
Claims (6)
1. A process for dehydrating food products, such as soups, purees, porridges, beverages or compotes, in which two cylinders of the same diameter situated in the same horizontal plane, designed for rotation about their respective axes and spaced slightly apart from one another, being surmounted by a hopper accommodating a food product - one of the two cylinders is at a temperature permitting the dehydration of said product while the second cylinder remains at a temperature below 100*C.
2. A process as claimed in claim 1, in which the heated cylinder is a non-chromium-plated cylinder coated with lecithin.
3. A process as claimed in claim 1, in which the food product in the hopper is at a pH value below 6.
4. A process as claimed in claim 1, in which the food product contains 0.15% to 0.5% added lecithin.
5. An apparatus for carrying out the process claimed in any of the preceding claims consisting of a drying cylinder (1) heated to a temperature permitting the dehydration of the food product and an unheated satellite cylinder (2) of the same diameter as, and parallel to, the drying cylinder (1) ·
6. An apparatus as claimed in claim 5 in which the drying cylinder (1) is equipped with at least one satellite cylinder (5) of smaller diameter.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH857/90A CH682420A5 (en) | 1990-03-15 | 1990-03-15 | Process and dewatering device for food products such as soups, purees, sauces or slurries. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AP9100246A0 AP9100246A0 (en) | 1991-04-30 |
| AP208A true AP208A (en) | 1992-08-24 |
Family
ID=4196814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| APAP/P/1991/000246A AP208A (en) | 1990-03-15 | 1991-03-14 | Process and apparatus for dehydrating food products such as soups, purees, Porridges, beverages and compotes. |
Country Status (17)
| Country | Link |
|---|---|
| EP (1) | EP0449005B1 (en) |
| KR (1) | KR0150464B1 (en) |
| CN (1) | CN1026285C (en) |
| AP (1) | AP208A (en) |
| AT (1) | ATE100570T1 (en) |
| BR (1) | BR9101022A (en) |
| CH (1) | CH682420A5 (en) |
| DE (1) | DE69101011T2 (en) |
| DK (1) | DK0449005T3 (en) |
| ES (1) | ES2049055T3 (en) |
| IN (1) | IN170899B (en) |
| MY (1) | MY106139A (en) |
| NO (1) | NO304256B1 (en) |
| PT (1) | PT97036B (en) |
| TN (1) | TNSN91012A1 (en) |
| TW (1) | TW213854B (en) |
| ZA (1) | ZA911565B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2796814B1 (en) * | 1999-07-29 | 2003-05-23 | Diana Ingredients | ADJUVANT AND METHOD FOR DRYING WET PLANT MATERIAL |
| FR2811865B1 (en) * | 2000-07-21 | 2003-05-23 | Diana Ingredients | PROCESS FOR PRODUCING A DEHYDRATED FOOD PRODUCT FROM A WET PLANT MATERIAL |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR547305A (en) * | 1921-02-16 | 1922-12-07 | Techno Chemical Lab Ltd | Improvements in drying processes and equipment |
| US2197804A (en) * | 1938-03-05 | 1940-04-23 | Buffalo Foundry & Machine Co | Process of drying lactose |
| US4400402A (en) * | 1982-02-19 | 1983-08-23 | Gerber Products Company | Method for producing dried, pureed vegetables |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE457610C (en) * | 1928-03-27 | Theodor Schlueter | Application device for drum dryer | |
| DE223428C (en) * | 1908-09-03 | 1910-06-21 | Toepfer Max | Method of drying milk |
| GB202793A (en) * | 1922-06-26 | 1923-08-30 | Thomas Rigby | Improvements in or relating to drying process or apparatus |
| DE1492801C3 (en) * | 1964-02-04 | 1973-01-04 | Molkerei J.A. Meggle Milchindustrie, 8094 Reitmehring | Process for the production of dry whey-based products |
| DE1813953A1 (en) * | 1968-12-11 | 1970-06-25 | Werner Hackenberg | Precipitation of solids from suspension by - evaporating liquids in roller dryer |
-
1990
- 1990-03-15 CH CH857/90A patent/CH682420A5/en not_active IP Right Cessation
-
1991
- 1991-02-28 IN IN174/MAS/91A patent/IN170899B/en unknown
- 1991-03-04 ZA ZA911565A patent/ZA911565B/en unknown
- 1991-03-05 TW TW080101729A patent/TW213854B/zh active
- 1991-03-07 ES ES91103467T patent/ES2049055T3/en not_active Expired - Lifetime
- 1991-03-07 EP EP91103467A patent/EP0449005B1/en not_active Expired - Lifetime
- 1991-03-07 DE DE91103467T patent/DE69101011T2/en not_active Expired - Fee Related
- 1991-03-07 DK DK91103467.6T patent/DK0449005T3/en not_active Application Discontinuation
- 1991-03-07 AT AT91103467T patent/ATE100570T1/en not_active IP Right Cessation
- 1991-03-11 NO NO910952A patent/NO304256B1/en not_active IP Right Cessation
- 1991-03-11 MY MYPI91000378A patent/MY106139A/en unknown
- 1991-03-14 PT PT97036A patent/PT97036B/en not_active IP Right Cessation
- 1991-03-14 AP APAP/P/1991/000246A patent/AP208A/en active
- 1991-03-14 BR BR919101022A patent/BR9101022A/en not_active IP Right Cessation
- 1991-03-15 CN CN91102097A patent/CN1026285C/en not_active Expired - Fee Related
- 1991-03-15 KR KR1019910004163A patent/KR0150464B1/en not_active IP Right Cessation
- 1991-03-15 TN TNTNSN91012A patent/TNSN91012A1/en unknown
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR547305A (en) * | 1921-02-16 | 1922-12-07 | Techno Chemical Lab Ltd | Improvements in drying processes and equipment |
| US2197804A (en) * | 1938-03-05 | 1940-04-23 | Buffalo Foundry & Machine Co | Process of drying lactose |
| US4400402A (en) * | 1982-02-19 | 1983-08-23 | Gerber Products Company | Method for producing dried, pureed vegetables |
Also Published As
| Publication number | Publication date |
|---|---|
| MY106139A (en) | 1995-03-31 |
| EP0449005A1 (en) | 1991-10-02 |
| CH682420A5 (en) | 1993-09-15 |
| DE69101011D1 (en) | 1994-03-03 |
| DE69101011T2 (en) | 1994-05-11 |
| DK0449005T3 (en) | 1994-05-09 |
| BR9101022A (en) | 1991-11-05 |
| NO910952D0 (en) | 1991-03-11 |
| ATE100570T1 (en) | 1994-02-15 |
| EP0449005B1 (en) | 1994-01-19 |
| CN1055643A (en) | 1991-10-30 |
| TW213854B (en) | 1993-10-01 |
| ES2049055T3 (en) | 1994-04-01 |
| KR910016286A (en) | 1991-11-05 |
| NO910952L (en) | 1991-09-16 |
| ZA911565B (en) | 1991-12-24 |
| PT97036A (en) | 1991-10-31 |
| IN170899B (en) | 1992-06-13 |
| AP9100246A0 (en) | 1991-04-30 |
| PT97036B (en) | 1998-10-30 |
| NO304256B1 (en) | 1998-11-23 |
| TNSN91012A1 (en) | 1992-10-25 |
| CN1026285C (en) | 1994-10-26 |
| KR0150464B1 (en) | 1998-09-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2067399C1 (en) | Method for producing ready-for-usage groats product | |
| US5211977A (en) | Process for the production of flavoured pastas | |
| US6033696A (en) | Coated snack food product | |
| CN1030638C (en) | Food material for putting | |
| Sudha et al. | Studies on pasting and structural characteristics of thermally treated wheat germ | |
| US4438150A (en) | Process for preparing an instant baby cereal porridge product | |
| US6214403B1 (en) | Preparation of breading product and breaded foodstuffs for oven-cooking | |
| US4734294A (en) | Process for making shredded cereals | |
| EP0450310B1 (en) | Rice pasta | |
| US4386108A (en) | Coated coconut, method of preparation and icing therefrom | |
| KR100497774B1 (en) | Novel flake-shaped food for animals, in particular for aquatic animals | |
| AP208A (en) | Process and apparatus for dehydrating food products such as soups, purees, Porridges, beverages and compotes. | |
| GB2373707A (en) | Concentrated hydrolysed animal protein feed | |
| AU749047B2 (en) | Method of manufacturing food products | |
| US5216945A (en) | Apparatus for preparation of a flavoring agent | |
| KR880008755A (en) | Manufacturing method of seasoning milk protein | |
| US5122378A (en) | Process for the production of dried precooked pastas | |
| US5192543A (en) | Heated die plate for making extruded pasta shapes | |
| US4485120A (en) | Process for preparing an instant baby cereal porridge product | |
| GB2063643A (en) | A method of producing pasta | |
| CN1023056C (en) | Preparation of natural engineering instant rice flake | |
| US6808732B2 (en) | Process for producing a dehydrated food product from a wet plant material | |
| US4830871A (en) | New soya flakes and a process for preparation thereof | |
| SU673143A3 (en) | Method of producing tea dry extract | |
| GB1230105A (en) |