DD142504A1 - UNIVERSAL PROCESS, PREFERABLY FOR NETWORKING BREAD CEREALS AND LEGUMINOUS VEGETABLES - Google Patents

Description

Universal method _t preferably for rushing bread cereals and legumes

the invention

The universal process, preferably for the netting of bread crops and legumes, also serves to eliminate or reduce production-related storage and holding tank capacities as well as the technological perfection of processing and preparation for pre-treatment of all forms and decontamination of grain Pulses in all climates. It can be used in all cereal crops (including wheat, rye, barley, oats, rice, corn, millet) and peeling mills, as well as special legume processing and processing plants, as well as in brewing and brewing malt production plants.

He Characteristic igtik_der known technical solutions

There are many technical solutions to Tà asseranreicherung (wetting) and sur processing and preparation of the bread cereal known. All of these methods, methods and principles are based on the use of natural temperature water from the respective drinking water supply network, heated water or steam. The water is added to the grains as water or drops of water (sprayed or atomized) or as steam.

2-210400

For further distribution of the water on the grain surface are distribution apparatus (spreading plates, spraying and Eetzvorrichtungen) and screws of various "constructions (with paddles, pallets, tape thread, full thread) with different residence sites for further distribution of water at the grain surface and for removal, the shell For example, for reasons of decontamination, with different Abatehaeit s, known.

Furthermore, apparatus and methods for the pretreatment, formwork and decontamination of the grain crops on a hydrothermal basis are known. In this case, either the grain or the water is heated or both or the grain is cooled.

All hitherto known methods and processes have the disadvantage that they are technically and economically very complicated and that they do not solve the technological-process-related problem by far neither general nor raw material (variety, origin) and final product (eg light flour, Vollkommehl , Brauschrot, peeled peas) exhaustively and sufficiently universally solve.

An essential point is that so far climate-specific issues, the daily and seasonal different temperature differences between water and grain, are not considered at all or physically and processing technology only extremely imperfect.

The here indicated defect γ / earth, u.a. with the invention described below, eliminated.

A summary description of the current facilities, methods, principles and methods is i.a. read

- Cereal conditioning / grain drying Schäfer / Altrogge Verlag Morita Schäfer, Detmold'i960

- Patent Documents 84 795 »123 159». 117 814, 128 783 * 105

ZJeI _n the invention

The aim of the invention is to provide, with the involvement of known technical equipment, a network or pretreatment process which, taking into account physical biological laws, universally offers the possibility of both technologically expedient temperature differences between water and grain for the purpose of regulation and equalization of wetting and water migration and -capacity, as well as raw material and raw material quality related processing and technical problems both technologically / procedurally and with respect to food hygiene / food toxicological decontamination by optionally simultaneous programming of the Scha! intensity to solve.

The object of the invention is e3 to eliminate the following causes of the deficiency of the known solutions

* The physically based aspiration of water in grain crops to establish a concentration balance is determined by the known methods

not sufficiently seasonal and climate zone individualj

in terms of quality and yield, not sufficiently specific for the final product (see "Eartgries, light flours, sweeteners, peeled peas);

not sufficient from the point of view of the decontamination of pollutants and / or the elimination of hygienic / impurities (s * B · AfIatoxine> Salmcnellen, Pilth) necessary for food hygiene / toxicological reasons;

2104

not taking into account maximum energy saving aspects by exploiting the biological conditions (morphological, anatomical and histological characteristics) in the process of purification, pretreatment, formwork and decontamination of the grains.

The influence of thermodiffusion, caused by natural general and seasonal and climatic zone individual temperature differences between water and grain, is determined by the known methods, also with regard to the physical influences of the water, in particular the surface tension and the viscosity, in connection with the effects of the Concentration balance struts of the water in the grain, technologically unsatisfactory and exhaustively utilized, effectiveness, quality of the products, decontamination by formwork and Vermahlunga- or crushing pretreatment (perfection of targeted water migration on and in the grain, loosening of the shell of the flour kernel and raw material-related moulting of the endosperm ) are not adequately controlled technologically in this sense.

By erfindungsgeraäße method process steps, residence times and technical equipment are saved over known methods and the process regime is made simpler and clearer.

The process can be used in all climate zones, using all the seasonal conditions, the absolute and the absolute temperatures of the water and the grains, using known equipment. All practically occurring temperature differences between the water and the grains, technologically, physically and biologically based, are controlled, regulated and varied in such a way that a process regime with respect to programmable intensity of the technology aimed at maximum energy savings, quality and effectiveness

2104 00

Cleaning, peeling, decontamination (removal of hygienic contaminants and pollutants) and pre- treatment (eg for peeling of rice or peas, loosening of the kernel and husk in wheat and rye, marbling of the flour kernel in wheat with higher glassiness levels at ~ 7 $ 30 "targeted removal of shell layers in malting barley, humidification of the shell in hard / durum wheat for durum wheat semolina and haze production) is realized.

The method is based essentially on the combination of temporally targeted, caused by controlled V / asser- and / or grain temperatures qualitative and quantitative moisture distribution and migration on and in the grain and, individually or in combination, optionally disposable action mechanisms swelling, thermal expansion, Schalenablb ' frictional forces due to friction (eormal) forces and the Y / ag-dispersing agent on the grain surface due to frictional forces for the purpose of reducing the rim wetting angle (mechanical wiping of the water droplets),

The following technological-physical-biological procedural principles are decisive for the process:

- At the same temperature of grain and mains water the speed of water migration is dependent

the higher the quantitative water enrichment, the faster the water migration goes from one temperature to another, the higher the temperature, the faster the water migration occurs, but with this a more imperfect wetting of the pool of coagulated water and water a shorter side space for mechanical wiping of the water droplets (reduction of the edge wetting angle-of the water dripping) «

· »Q aw

If the mains water is warmer than the grain, the retraction is favored by the thermal diffusion; however, as described above, the grain distribution at the grain surface is penalized because, with increasing temperature, the surface tension (a criterion for wetting ability) decreases less rapidly than the viscosity (the important criterion for the rate of "water migration").

If the cooling water is colder than the grain, the water migration is inhibited by the thermal diffusion. There is a better automatic distribution on the grain surface and it remains for the mechanical distribution (wide wiping of the water droplets) of the water on the grain surface more time ·

The higher and more concentrated the addition of the addition of water, the greater the swelling capacity of the shell layers and their detachment from the loosening of the entire structure.

The detachability of the shell by friction is greatest immediately after the moistening and at the lowest energy level.

The higher the kernel warming and the shorter the period required for it, the greater is the shell peel capacity as well as the poultry casings including in the separating layer between the shell and the flour kernel or endosperm.

The longer the residence times in the pallet screws, the higher the peeling effect and thus also the decontamination effect.

The mechanical distribution of the ITetzwassers on the grain surface by means of Palettengchnecke must be made immediately after the addition of water with high intensity.

- Abstehzait is replaced by higher grain temperature. The reverse process is achievable by sacrificing higher peel removal capability, higher decontamination and better loosening of the texture.

- The grinding of bread grain to light flours

(β 82 i » yield) is preferably carried out at temperatures between 20 ° and 25 ° C.

Execution example.

The invention will be explained in more detail in the following embodiment.

The accompanying drawings seigern

Figure 1 - Schematic to Embodiment 1 Figure 2 - Schematic to Example 2 Figure 3 - Schematic to Example 3

Example 1

Wheat with a proportion of gluten 21 30 # and 14.5 i> H ₂ O should be milled into light flours with a yeild content of $ 15 $ at a yield of around $ 80. The water temperature from the supply network W is 9 ° C, the temperature of the wheat 11 ° C.

The Teniperaturdifferenz between grain and Metzwasser is too low, that is, the uniform wetting of the grain surface (toughening of the shell) which is required for the production of light flours can only by lowering the temperature of the net water and / or heating of the grains at equilateral intensive Grain movement can be achieved *

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variant

The unoccupied grain G _u is fed to the screw 4 at 3. At the same time, cooled net water W- is added to the grain (grain stream) G _u . The pallets of the screw 4 distribute the water at the grain surface. By means of dwell time and possibly grain heating in the screw 4, both the perfection of the water distribution at the grain surface and the intensity and capacity of the water migration in the grain as well as the degree of skiving and thus the decontamination effect are programmed When significant formwork / decontamination is desired, the parameters are selected such that the grain stream G _n passes through the peeling unit 9 either immediately after leaving the screw 4 without the peeling bran having to be dried or before passing through the peeling unit 9 specific pause is set by interposing a small standby (sleep) container 8

Variant IL

If, in the case of variety-specific fragmentation sensitivity of the shell or high glass content (^ 70 ^e J>) or high relative humidity (only slight addition for lack of low loss of (evaporation) loss) by the use of cooled ITetzwassers W ^ lack of sufficient temperature difference between Hetzwasser and grain ( As an approximate measure, summer conditions in temperate climates may apply water temperature S "10 ° C, wheat temperature 20-25 ° G), the desired technological effect (uniform wetting of the grain surface) not be reached werden.werden, the unoccupied grain G _u at 1 in passed the pallet preheating screw 2. According to programmed heating, the grain flow G _{u occurs} at 3, the screw 4. There, according to the technological goal, the supply of Hetzwassersabe from your supply network W or as cooled

The further process is analogous to the variant

- 9 - 2104 0 0

Execution Example 2

Grains of any temperature should be processed at the least cost and equipment expense, as well as converted space, into a product which in each case contains a determinable amount of husk / shell (e.g. wheat flour 85 $ yield or whole grain meal). The water accumulation of the grains should be arbitrarily high.

The separation of the shell (shell / sleeve) from the endosperm has little or no importance. It comes from processing and / or processing or other reasons of effectiveness primarily on a rapid water enrichment of the entire fruit.

Variant A ₀

The unoccupied grain G is directed at 3 into the screw 4 *

At the same time, according to predetermined parameters, heated water W from the hot water boiler 11 is added thereto (the less water is added, the higher the temperature must be). The further process, variation of the residence time and performing a Kornerwärmung, is analogous to the variant

variant

V / ird the application of heated rush water W and by eventuslls additional heating of the grains in the screw 4 does not achieve the desired technological effect and the heating of the grains in the screw 4 is energetically complex, it is more rational, instead of a Kornerrvänaung, according to Variant A ₂ to pass the seeded grains G _u at 5 in the cooling screw δ. In the double-walled cooling screw 6, water from the supply network is used to achieve the cooling effect of the grain flow.

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In special cases, where lower temperatures of the grain aggregate have a positive effect on the further processing, cooled cooling medium is used in the cooling unit (10). · After programmed preheating of the grain crops G, they enter the screw 4 at 3. There is wetted according to the programmed effect with Hetzwas3er from the supply network W _y or heated water W. The further procedure is analogous to variant A .. ·

Embodiment 3

Wheat with a temperature range of 10 to 35 ° C and humidities of ^. 8 fo should be processed into high-quality light flours with the highest possible yields · At the same time, for reasons of yield and decontamination or food hygiene, a proportion of > z ~ 1.5 $ fruit peel should be removed by shuttering ·

The purpose of the purification and pretreatment is to bring about both a rapid migration of the water into the core and a uniform water accumulation of the shell (shell / shell) as well as a detachability of the fruit shell for rationalization and effectiveness reasons.

This is achieved by passing the unoccupied grain G _u into the preheating screw 2 at 1. At the same time, according to predetermined parameters, it is dependent on the grain temperature.

heated ITeizwasser W added, the absolute temperatures of the grain in the preheating screw 2 and the Eetzwassers W ,, and the difference between the two temperatures W _{y /} > G _U or · W> -G determine the water migration time. The seeded grain G passes either directly or after intermediate storage in the container 7 at 3. The screw 4 is formed by the addition of cooled ITetzwasser? /, Or Uetzwaseer W creates a large temperature difference between grain G _n and water U ^ W (15 ° C to strive for) and thus also a large Thermodif-

fusion gradient, which inhibits water immigration ·

(Such a targeted water concentration distribution is also sought, for example, in hard grit milling, in particular immediately before grinding.) With this water enrichment method, with perfected water distribution at the grain surface, a programmable water concentration and distribution can be achieved both inside the grain and at the grain surface. After leaving the screw 4, the granules G reach depending on the moisture content of the fruit husk or the degree of Befeuchtswanderung (depending on applied or present absolute and / or temperature differences between water and grain) either in the stand-off container 8 (depending on existing conditions 1 to 5 / h standing time) and then to the peeling unit or directly to the aöchälaggregat 9 and from there directly to the grinding plant. This Vorbehandlungsinethode allows any targeted water accumulation and water distribution in the grain and can be performed until complete elimination of the holding tank 8.

Claims (8)

1 »Universal method preferably for raising bread cereals and legumes, characterized in that at all possible water and grain exit temperatures by programmed preheating and / or cooling of the grain, or by cooling the Uetzwassers, or by heating the Hetzwassers, in combination with programmed residence time , any desired technologically desired preparation or pre-treatment result including the distribution of moisture in and on the grain as well as a programmable peeling effect and decontamination is achieved by various combinations of known devices. Method according to item 1, characterized in that the grains are brought to the most favorable temperature by means of contact heating prior to wetting _e 3, method according to point 1, characterized in that the grain is subjected to a specific cooling in the pretreatment according to the invention 4 «method according to item 1, characterized in that both in the heating and, when cooling the grain by programming the intensity and residence time, the perfection of the water distribution at the Eorn surface and the harmful effect and decontamination is programmed. 5 »method according to item 1, characterized in that by programming the special treatment temperatures of the water enrichment and the peeling effect, the grains are peeled immediately after the action of the method steps according to the invention with known peeling aggregates (9), without the trays are dried artificially to maintain the feed value , Method according to item 1, characterized in that the water concentration between the interior of the grain and the surface of the grain is exactly matched to the technological optimum by means of diaposition combinations of the heating water and grain temperatures. 7 · Method according to item 1, characterized in that by Bshandiungsdispositionskombinationen such as! Temperature, residence time and friction intensity and the Bispositionskombinationen to point 6, the treatment and processing-appropriate pretreatment and decontamination time and programmed in terms of effectiveness. 8 · Method according to point 5, characterized in that production-related rest and storage containers (raising containers 7, 8) are dispensed with by means of different bis-position combinations. Hisnu_j-L.Seil8n drawings