EP0113900B1 - Appareil et procédé pour le traitement de nourriture au moyen de micro-ondes - Google Patents

Appareil et procédé pour le traitement de nourriture au moyen de micro-ondes Download PDF

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Publication number
EP0113900B1
EP0113900B1 EP83112750A EP83112750A EP0113900B1 EP 0113900 B1 EP0113900 B1 EP 0113900B1 EP 83112750 A EP83112750 A EP 83112750A EP 83112750 A EP83112750 A EP 83112750A EP 0113900 B1 EP0113900 B1 EP 0113900B1
Authority
EP
European Patent Office
Prior art keywords
drum
microwaves
processing chamber
microwave
air
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
EP83112750A
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German (de)
English (en)
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EP0113900A1 (fr
Inventor
Josef Manser
Werner Seiler
Fritz Sonderegger
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Publication of EP0113900A1 publication Critical patent/EP0113900A1/fr
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Expired legal-status Critical Current

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    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/78—Arrangements for continuous movement of material
    • H05B6/782—Arrangements for continuous movement of material wherein the material moved is food
    • 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
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
    • F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
    • F26B3/343—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects in combination with convection

Definitions

  • the invention relates to a device for the continuous, thermal treatment of foods with microwaves in a treatment room designed as a cavity system with a mechanical transport device designed for the horizontal transport of the food through the treatment room, with means for feeding the microwaves via a waveguide into the Treatment room transverse to the direction of transport, with an air conditioning system designed for air conditioning and with means for introducing air conditioned in the vertical direction.
  • the invention also relates to a method for the continuous, thermal treatment of foodstuffs with microwaves, in a treatment room designed as a cavity system, in which the foodstuffs are transported horizontally through the treatment room and microwaves are irradiated into the treatment room transversely to the direction of transport, and in which climate-conditioned air is also introduced into the treatment room in the vertical direction.
  • the means for feeding the microwaves into the treatment room consist of a waveguide which is arranged centrally above the treatment room in the longitudinal direction of the treatment room.
  • the waveguide has transverse slots on its underside facing the treatment room, through which the microwaves can exit into the treatment room.
  • slightly standing waves can form, which leads to very different field strength distributions of the microwave energy in the treatment room.
  • the field distribution in the longitudinal direction of the band should be uniform, an inhomogeneous field strength distribution can be expected over the cross section of the band because of the special symmetry of the arrangement of the waveguide. This could be expressed, for example, by the fact that there is a higher field strength in the middle of the band than on the edges.
  • the invention has for its object to provide a device for the continuous thermal treatment of food, in which the end products are improved and in particular overheating and heat damage to good particles are avoided.
  • this object is achieved in that the means for feeding the microwaves into the treatment room are designed and arranged such that the microwaves fall horizontally into the treatment room in at least two levels.
  • the solution is achieved in that the microwaves are irradiated horizontally in at least two planes.
  • the measure according to the invention cannot prevent locations with concentrated microwave energy from being formed, i.e. the energy concentration fluctuates in the longitudinal direction of the treatment room.
  • the individual good parts are only subjected to intensive thermal treatment for a comparatively short time that can be predetermined by the conveying speed.
  • a single good particle reaches both zones of high and low concentration, so that the fluctuations are balanced out along the way.
  • a mutual adjustment of the radiated energy and the conveying speed ensures that overheating and heat damage are avoided.
  • the device and the method according to the invention can advantageously be used for pasta, the treatment of which is extremely difficult to understand, very complex physical and biochemical processes leading to complete consolidation and drying.
  • the microwave radiation into the treatment room is preferably carried out according to two principles or a combination thereof.
  • the microwaves are decoupled from the waveguide or the microwave radiation into the treatment room, hereinafter also referred to as the cavity system, via push-pull electrodes which protrude into the treatment room.
  • the push-pull electrodes are preferably designed as single-wire or multi-wire long-field radiators (Lecher line).
  • Long field radiators of this type have the advantage that they build up a predetermined field distribution within a defined space enable. If several long-field radiators are used, a desired field structure can be generated even in a room of considerable dimensions - at least in the vicinity of the long-field radiators.
  • the long field radiators are preferably bridged on their side opposite their microwave coupling by means of an electrically conductive tuning slide. With the aid of this tuning slide, the location of the reflection plane required to form the standing waves on the Lech line can be varied as desired.
  • Long field radiators of this type are particularly suitable when the mechanical conveying element guides the food substantially flatly through the cavity system.
  • the long-field radiators are preferably arranged at a certain distance, for example from a few to 10 or more centimeters, parallel to the flat mechanical conveying element. The greater the distance from the long-range radiator, the more evenly the microwave field is distributed in the good area.
  • the microwaves are allowed to enter the cavity system directly from the waveguide.
  • the microwave waveguide can protrude a little into the cavity space and preferably have one or more passage openings in its side walls.
  • the mechanical conveyor device is realized by one or more air and microwave permeable material conveyor belts, preferably endless conveyor belts.
  • the tapes are preferably made of sufficiently heat-resistant plastics.
  • the mechanical conveyor can also be designed as a scale belt. Both the belts and the scale belts are suitable for the mechanical conveyance of bulk goods which are particularly sensitive to pressure and breakage, for example short pasta. Depending on the type of food to be treated, the material can be guided through the treatment room as a layer, one or more centimeters thick, evenly distributed over the width.
  • each drying can be accelerated either by increasing the drying temperature of the surrounding air, by increasing the difference between the water content of the product and that of the surrounding air and / or by increasing the inherent temperature of the good particles to be treated.
  • a decisive parameter for the economic operation of an entire pasta line is the conditioned air.
  • the first phase of each drying process can be carried out in a relatively short time.
  • air has recently been used which is heated to a higher temperature.
  • an acceleration of the thermal treatment of pasta can now be achieved in that both the temperature of the product and that of the climate can be controlled independently of one another, with an additional independence regarding the climate control climate factors temperature and humidity are given - of course, only if the limits for the water saturation of air are observed.
  • the material is preferably heated directly to the desired temperature by the microwaves between a large climatic jump, regardless of the climate.
  • the treatment room or the cavity system is connected between the pre-dryer and the main dryer.
  • the bar conveyor with the pasta attached to it is guided through the cavity system in a continuous process.
  • the goods can be guided through a second cavity system with the bar conveyor or any belt. The supply of heat in the final drying process can at the same time prevent incrustation of the edge zone of each individual part of the pasta and thus also lead to a shortening of the thermal treatment time.
  • the mechanical conveyor device is designed as a rotatable drum.
  • the drum is arranged wholly or partially within the treatment room.
  • microwave windows can be openings or holes in the drum wall.
  • the drum itself can have a sieve shape.
  • Rod-shaped or sheet-like planes formed in the drum wall are preferably used as the microwave window.
  • the longitudinal axis of the rods or the longitudinal direction of the planes is preferably parallel to the longitudinal axis of the drum.
  • microwave windows can also be arranged in the end faces of the drum.
  • the drum preferably consists entirely of a microwave-permeable material, for example a suitable plastic.
  • the microwaves are coupled into the drum in that a long-field radiator is arranged essentially coaxially with the drum axis and projecting into it.
  • a long-field radiator is arranged essentially coaxially with the drum axis and projecting into it.
  • the arrangement of the long-field radiator along the drum axis ensures a sufficient distance between the long-field radiator and the good particles. In principle, this means that an additional treatment room surrounding the drum can also be dispensed with entirely.
  • the drum can, as already mentioned above, be made entirely of a microwave-permeable plastic.
  • a drum with an end product inlet and outlet and an end air inlet and outlet is preferred. At defined intervals between the product supply and the product discharge, the dwell time of the individual good particles can be controlled very precisely by controlling the drum revolutions per minute.
  • Conveying and lifting elements are preferably used in the drum interior in such a way that a vertical movement upwards and downwards is superimposed on the material in addition to the longitudinal movement through the drum.
  • the vertical movement component When emphasizing the vertical movement component, the prerequisite for an intensive interaction between the material and the direction of flow of the conditioned air is given. The air flow direction is almost transverse to the direction of movement of the goods.
  • the air inlet and outlet or the air duct are arranged transversely to the longitudinal axis of the drum.
  • the cross section of the drum can be round or polygonal, preferably hexagonal.
  • a round drum cross-section allows the goods to be treated much more gently, whereas the polygon increases the movement of the goods.
  • the drum is divided into three sections, the two end sides each forming a cold zone which is responsible for the introduction and execution of the goods and the conditioned air.
  • a particularly gentle and nevertheless effective treatment can be achieved with an embodiment in which several drums are arranged axially parallel in the treatment program.
  • the distribution of the material over several drums enables a thin layer to be maintained and thus intensive treatment by microwaves and by the conditioned air.
  • the arrangement of several drums of small diameter has the advantage over the use of a single drum of larger diameter that the material is not raised as much by the lifting blades and accordingly falls back only over a short distance.
  • the embodiment with several axially parallel drums is therefore particularly suitable for mechanically sensitive products.
  • the goods are fed into the individual drums via a single feed connector, which is alternately connected to the individual drums in the course of the rotation.
  • a magnetron space 5 is provided on the side, in which the magnetrons 6 required for microwave generation are installed.
  • the magnetron room is also provided with a microwave-proof outer skin.
  • FIGs 1 and 2 only a few magnetrons 6 are schematically provided on the same side. In the case of a larger device, in particular if its length dimensions are enlarged, a larger number of magnetrons would have to be provided.
  • magnetrons including their microwave decoupling devices and adjoining waveguide 7, to the left and right of the treatment room 4 in a corresponding magnetron room.
  • the microwaves are coupled into the waveguide 7 by the magnetron 6 and are emitted by the latter directly into the treatment room 4 through one or more couplers 8.
  • a rotatably mounted drum 9 is arranged within the treatment room 4.
  • the drum 9 is supported on its two end sides on a drum bearing 16 and is driven by a drive motor (not shown) via a gear wheel 15.
  • the drum 9 has a stiffening cross 10 on each end.
  • the stiffening crosses 10 each have a tubular hub 11 guided in the drum bearings 16.
  • An air supply 13 is tubular and is guided through the hub 11 into the interior of the drum 9.
  • An air discharge 14, in the exemplary embodiment shown in the form of a tube arranged coaxially with the air supply 13, is arranged on the end face of the drum 9 opposite the air supply 13.
  • the drum jacket has a larger number of holes 21 in the region of the air discharge end of the drum 9. These holes serve to discharge the product from the drum 9. Below the drum 9, in the area of the holes 21, a collecting funnel 20 is arranged for the material treated in the drum 9. The collecting funnel 20 opens directly into a rotary lock 18 which transfers the product via a connecting piece 25 downstream - not shown - away means of transport.
  • the product feed is located on the right-hand (referring to FIG. 1) end side of the drum 9.
  • a funnel 31, a rotary lock 32 and a microwave-impermeable channel 33 are provided.
  • the channel 33 is aligned with holes 34 in the drum shell.
  • the bores are designed in such a way that they allow the good particles to be introduced into the interior of the drum.
  • a baffle plate 35 which tapers in the shape of a truncated cone to the center of the drum is arranged.
  • the guide plate 35 serves to deflect the product particles entering the interior of the drum from the holes 34 in the direction of the center of the drum. The purpose of the guide plate is therefore to direct the material into the interior of the drum 9 without back pressure or "dead corners".
  • the central drum section has a hexagonal cross section.
  • the drum 9 is composed of six flat or slightly curved plates 36 in its central section.
  • longitudinal profiles 37 are arranged in the corners of the hexagon:
  • the plates 36 and / or the longitudinal profiles 37 can be designed as microwave windows, ie they can be microwave-permeable.
  • longitudinal rods provided in the drum shell parallel to the drum axis can also be used as microwave windows.
  • the longitudinal bars can also perform a further function, namely to overturn the product, as is known per se from other drum applications, by the friction behavior between the product on the one hand and the longitudinal bars and the inner wall of the drum 9 on the other hand , there is a kidney-shaped movement of the product in the drum 9.
  • a construction has proven to be a very expedient solution in which the plates 36 are designed as microwave windows and the rest of the drum is essentially made of steel. With this solution, almost the entire drum circumference can be used for feeding microwaves from the treatment room 4 into the drum interior.
  • the end faces can also be provided with microwave-permeable inserts 38.
  • the drum 30 is divided into three treatment zones by corresponding reflector elements 39 and 40, namely a hot zone in the middle of the drum and a cold zone adjoining it to the outside, i.e. a cold zone in the area of the product feed and the other -Product withdrawal.
  • conveyor pallets 41 can be fastened to ensure an exact dwell time of the individual good particles.
  • the conveyor pallets 41 are preferably formed from microwave-permeable material, so that no microwave reflections occur at these points.
  • the device according to FIGS. 1 and 2 has the particular advantage that the two end regions of the drum 30, that is to say the cold zones, can be designed for the specific type of product. This also applies to the product locks upstream or downstream in the product flow direction.
  • the input lock 32 and the output lock 18 each primarily have a climate lock function. At the same time, they serve as a safety gate for a microwave outlet. It should only be mentioned in passing that microwave barriers 13 'and 14' are provided in the air supply and air discharge, which also serve as a climate barrier.
  • an air-permeable fine fabric or grid made of electrically conductive material, preferably metal, is suitable.
  • the microwave generator i.e. H. the magnetron (s) 6 are switched on and the microwave energy is supplied to the treatment room 4 via the waveguide 7.
  • conditioned air is introduced into the interior of the drum 9 via an air conditioning system (not shown) through the air supply 13 and is led out of the drum again via the opposite air discharge 14.
  • the parameters that determine the climate are preselected as a function of the other process parameters, in particular as a function of the food used, the treatment to be carried out with it or the desired end product and the irradiated microwave energy.
  • the necessary air is preferably passed through the inside of the drum in such a way that a slight negative pressure is created inside the drum.
  • the product is fed into the interior of the drum via the feed hopper 21.
  • the waveguides 7 open open into the treatment room 4.
  • the microwaves emerging from them are reflected by the microwave-reflecting wall 3 until they reach the inside of the drum through one of the microwaves.
  • the entry of the microwaves into the drum is independent of whether the drum is rotating or stationary.
  • the rotation of the drum is essentially used to ensure movement of the good particles inside the drum and thus to prevent the burning of good particles which are stationary on the microwave windows.
  • the handle 11 and the product collecting funnel 20 are microwave-impermeable, in particular lined with microwave-reflecting material, the microwaves radiated into the treatment room 4 can no longer do so leave. All parts of it reflect back and forth until they finally enter the inside of the drum through the microwave windows. Possibly. Microwaves emerging from the inside of the drum are subject to the same fate.
  • the drum 9 is preferably given a rotational speed of only a few revolutions per minute.
  • the knowledge gained so far indicates that the speed can be varied as required in the range required for the industrial purpose - this with regard to the required protection of the product to be treated.
  • the speed can be varied from 1 to 10 revolutions per minute. These revolutions are particularly suitable, for example, for the thermal treatment of particularly delicate pasta parts, for example fine muesli, etc. In particular, this applies at the beginning of the drying phase, if necessary after a short drying of the pasta in a pre-dryer.
  • Other products can be thermally treated according to the invention at 10 to 100 drum rotations per minute. This includes most foods, such as rice, barley, wheat, corn, soybeans, hazelnuts, coffee, bean flour, tobacco, etc.
  • a kidney-shaped movement path is forced on the product after it enters the drum.
  • This movement has a component pointing in the axial direction, which is determined by the degree of filling of the drum 9, the angular position of the conveying pallets 41 and in particular by the speed of the drum 9.
  • the second movement component of the good particles runs almost vertically upwards and downwards. If one now assumes that the microwaves enter the drum 9 essentially radially, it follows that the direction of the microwave entry into the drum 9, the direction of the preferred flow of the climate-conditioned air through the drum 9 and the direction of the preferred movement of the product in the drum 9 are orthogonal to each other. It should also be noted here, however, that the micro-wave beams are in any case reflected repeatedly within the drum 9 if the parts of the drum that are not designed as microwave windows, such as the microwave-reflecting wall 3 of the treatment room 4, reflect the microwaves.
  • the dwell time of the individual good particles in the drum is namely determined by the aforementioned axial component of the good movement. This in turn can be controlled extremely precisely by the drum speed selected in each case.
  • This device has made it possible to control all the essential parameters for the thermal treatment of bulk goods, in particular foodstuffs and luxury foods, independently of one another.
  • very high temperatures for example 200 to 400 ° C inside the individual good particles are achieved
  • the temperature of the climate-conditioned air is set to only about 100 ° C. and the moisture content of the climate is also optimized for the treatment required, for example from the point of view of the absorption of the water released.
  • Such a setting of the above three parameters is suitable, for example, for roasting coffee or hazelnuts.
  • the device according to FIGS. 1 and 2 offers great possibilities of variation, in particular with regard to safety-related questions regarding a microwave exit. It can therefore be regarded as optimal for safety reasons.
  • the thermal treatment can be carried out in a device known per se, namely a mechanically moved drum.
  • the rotary movement of the drum 9 forces the movement and mixing of the individual product particles necessary for the uniform thermal treatment and in particular also permits intensive washing of the individual product particles with the climate-conditioned air.
  • Another advantage is that the constant movement of the drum 9 and the aforementioned equalization of the microwave field in the treatment room 4 ensure a highly uniform exposure of the individual good particles to microwaves inside the drum 9, even then , if the "virgin" microwave field radiated directly into the treatment room 4 varies greatly.
  • the arrangement of the drum in a closed microwave-reflecting treatment room results in a particularly favorable field distribution of the microwaves, which penetrate radially into the interior of the drum through numerous moving microwave windows.
  • the formation of standing waves and the associated spatial field strength differences are avoided.
  • the desired energy distribution in the treatment room 4 can be ensured in various ways.
  • two options for energy supply and a combination of these two options have proven to be very advantageous.
  • the microwave energy is coupled out directly from the waveguide into the treatment room, that is to say without any special coupling devices being interposed.
  • FIGS. 3 and 4 represent a further embodiment of the invention, an entire food production line being illustrated in FIG. 3.
  • a mixer 50 so-called long goods, raw material, semolina, water and any ingredients are input into a mixer 50.
  • the doughy mass emerging from the mixer 50 is brought into the desired shape of the pasta, in this case long goods, in a press 51 by means of suitable pressing tools 52.
  • the long goods must be hung from the freshly pressed state until they dry out on rods 57 still shown. This takes place in a hanger 53.
  • the hanger 53 conveys the rods 57 with the long goods attached to them into and through an dryer 54.
  • a targeted stabilization of the air is aimed at stabilizing the shape of the pasta.
  • part of the water is removed from the pasta.
  • the actual pre-drying takes place in a pre-dryer 55, the major part of the water being able to be removed from the food in the pre-dryer.
  • the temperature in the pre-dryer 55 is set according to the new solution in a range of about 80 to 100 ° C. Accordingly, relatively harsh climatic conditions, i.e. There are large differences between the absolute moisture in the pasta and the relative humidity of the air between the pre-drying and the pre-drying, for example a temperature jump of around 30 to 40 ° C and more. The core problem for overcoming such a large jump in temperature lies less in the heating of the goods themselves, but rather in the interplay between the water content of the pasta and the humidity of the surrounding climate.
  • the temperature of the air conditioned and surrounding the pasta can be kept low also prevents the equally disadvantageous sweating in the area of the entire installation of the treatment room. Because the temperatures of the climate-conditioned air can be set to about 60 to 80 ° C, so that at the usual temperatures of 20 to 30 ° C of the outside air surrounding the treatment room, the condensation problems between the installation parts and the room air are easily solved in a manner known to me can be.
  • the drying described above is diametrically opposed to the current trend in climate control when drying food, in particular pasta.
  • the current trend is pointing towards so-called overheating or super-hot air drying - in each case without the use of microwaves.
  • the formation of condensation on the installation parts in the treatment room causes the dreaded sticking of the pasta, in particular the long goods, to one another and to the installation parts.
  • the pasta 56 on the bars 57 are continuously transferred from a first conveyor 58 from the dryer 54 to a further endless conveyor 59.
  • the handover is carried out in a manner known per se.
  • the endless conveyor 59 moves in a treatment room 60, in which microwave outcouplings 61, be it in the form of long-field radiators or direct outcouplings, are attached from a waveguide at suitable points.
  • microwave outcouplings 61 be it in the form of long-field radiators or direct outcouplings
  • a vertical product entrance lock shaft 62 is passed through by the pasta.
  • This product entrance lock shaft 62 has a length L such that no microwaves can get from the treatment room 60 into the dryer 54.
  • the inner lock shaft wall 63 is perforated.
  • the outer lock well wall 64 can be made of microwave absorbing or reflecting material. It is essential that the product entrance lock shaft 62 has only a width B which is only slightly larger than the corresponding transverse dimension C of the hanging goods, in this case the long goods 56.
  • the endless conveyor 59 travels through the treatment room 60 in a plurality of loops, the climate-conditioned air used for the treatment flowing through the treatment room 60 from bottom to top according to arrow 65 in FIG.
  • the air movement is forced by a fan 66, the air movement being circulated from a side blow-in shaft 67 (bottom in FIG. 4) through an outflow shaft 68 (in FIG. 4 top).
  • the - not shown - necessary elements for climate conditioning such as air heaters, coolers, humidifiers and dryers are arranged - as well as the corresponding connecting channels. The air can be partially removed from the dryer 54 and discharged into the pre-dryer 55.
  • a product exit lock shaft 70 is located, according to FIG. 4, at the upper right end of the treatment room 60.
  • the product exit lock shaft 70 has a height L and width B corresponding to the product inlet lock shaft 62; likewise a perforated sheet metal as the inner shaft wall 71 and a microwave-absorbing or reflecting outer shaft wall 72.
  • the rods 57 hung with the pasta 56 are taken over in the pre-dryer and moved by a further conveyor 73 in the pre-dryer 55 in accordance with the throughput time required there.
  • the entire treatment room 60 has an inner microwave-reflecting wall 74, an outer shell 76 and an insulation layer 75 arranged between the wall 74 and the shell 76. These measures serve to prevent a microwave leak from the treatment room 60.
  • the blowing-in / out longitudinal shafts 67, 68 are also provided with the microwave-reflecting gratings already described.
  • the two product input / output lock shafts 62, 70 have a triple function at the same time, in particular due to their narrow, vertical design. During operation, these two lock shafts 62, 70 are essentially closed by the pasta. Air conditioned to a special climate cannot escape through the two lock shafts 62, 70 Exit treatment room 60; Likewise, no (uncontrolled) outside air enters the treatment room 60 through these lock shafts. At the same time, these two lock shafts also serve as a microwave barrier.
  • the vertical entry and exit of the goods via the product entry / exit lock shafts 62, 70 is essential.
  • there is usually a sufficient room height so that the individual elements of the product processing line have or can utilize a corresponding room height, such as this is shown for example in Figure 4.
  • the treatment room 60 essentially has a dominating vertical dimension.
  • the air movement is transverse to the net direction of transport of the pasta, from left to right in the illustrated embodiment. However, if one looks at the individual sections of the pasta on the endless conveyor 59, the pasta 56 travels the longest distance in a direction parallel to the air movement.
  • the thermal treatment of the pasta according to the invention is not only between the pre-dryer and the pre-dryer 55, i.e. in the treatment room 60, but also between the pre-dryer 55 and a final dryer 80, i.e. namely performed a further treatment room 81.
  • the main problem lies in the control of a temperature jump in the pasta or in the conditioned air.
  • the use of the thermal treatment according to the invention has proven to be particularly interesting, since the temperature of the pasta can be brought to the maximum in the vicinity of a little below 100 ° C. almost without delay.
  • the treatment room 81 used in this treatment section corresponds to the treatment room 60 connected between the dryer 54 and the pre-dryer 55.
  • the pasta heating by means of the microwaves here enables the pasta to be heated almost instantaneously to its maximum temperature, which is only slightly below 100 ° C.
  • the conditioning of the air can be optimized essentially solely with regard to the removal of the water.
  • the final drying usually takes up most of the total drying time.
  • the drying time in the final drying can be reduced to a fraction of the previous values. This results in a gentler product treatment since the heat supply to the pasta or the heating of the pasta takes place only for a very short time. After the temperature peak is reached, the heat is used to dry off the expelled water. Investigations by the applicant have shown that the goods treated according to the invention were of a quality which is at least equal to that of the traditionally dried goods.
  • the transport route of the goods through the entire drying system is illustrated in FIG. 3 by the dashed line 82.
  • the method according to the invention and the device according to the invention are essentially characterized by the advantages of saving time and mastering the condensation or condensation water problem achieved with them.
  • the problems that often occur when heating or air conditioning air can also be solved in a simple manner according to the invention.
  • FIGS 5 and 6 show a further embodiment of the invention.
  • the thermal treatment of the bulk material is carried out on two endless conveyor belts 100 and 101. These conveyor belts are located in their entirety in a treatment room 102, which (in the direction from the inside to the outside) is delimited from the outside by a microwave-reflecting wall 103, an insulation 104 and an outer shell 105.
  • a product feed 106 is shown on the upper left edge of the figure in FIG. From this product feed, the material is metered directly onto the conveyor belt 100 via a rotary lock 107.
  • the rotary lock 107 prevents both the entry / exit of false air and an undesired microwave exit.
  • the product feed 106 can also be equipped with a microwave-absorbing material 108 over a length designed for this purpose.
  • the two conveyor belts 100 and 101 are driven by (not shown) motor means and can in their Speed can be set to the desired dwell time.
  • the product is transferred from the lower conveyor belt 101 via a discharge lock 109 from the treatment room 102 to a further conveyor belt 110.
  • the direction of movement of the climate-conditioned air is illustrated in FIGS. 5 and 6 by a number of arrows 111 pointing upwards. It is particularly important that the climate-conditioned air is guided evenly through the belts 100 'and 101' made of breathable material.
  • the conditioned air is conditioned in an air conditioning system arranged on the side of the treatment room 102.
  • the air flowing out of the treatment room 102 is conducted via a duct 112 to the air conditioning system.
  • the air is passed through a heating element 113, a humidifier / dryer 114 and a cooler 115 and then blown back into the treatment room 102 via a duct 116.
  • a fan 117 is installed in the duct 116, which maintains the pressure for the necessary air circulation.
  • part of the used air is released to the outside via a flap 118.
  • the two flaps 118, 119 are preferably controlled by the actual climate regulation; likewise the heating element 113, the humidifier / dryer 114 and the cooler 115.
  • an additional air conditioning system indicated by the dashed line 120, is particularly suitable, which is arranged on the opposite side of the previously mentioned air conditioning system with respect to the treatment room.
  • a plurality of magnetrons 121 and waveguides 122 are arranged outside the treatment room, more precisely below the same and laterally offset from the belts 110 and 101.
  • the microwaves generated in the magnetrons 121 are coupled out into the waveguide 122 in a conventional manner and fed to the treatment room 102 via the latter.
  • the magnetrons are supplied with energy and controlled via corresponding electrical supply means 123.
  • the treatment room occupies approximately the upper half of the picture. This is followed by a second process zone arranged in the lower half of the figure, into which the product coming from the treatment room 102 enters.
  • the product cools and / or stabilizes on the conveyor belt 110 arranged in this process zone.
  • the air conditioning required for the cooling and / or stabilization zone is not shown. If the exemplary embodiment of the invention shown in FIGS. 5 and 6 is used for drying short pasta, it is necessary to stabilize the pasta beforehand in a shaker dryer. Apart from this predrying, in this case the entire drying and stabilization of the pasta is carried out in a single unit.
  • the long-field radiator 125 shown in FIG. 7 has proven to be particularly advantageous for the microwave feed.
  • the long-field radiators 125 have the advantage that the microwave field they set up is relatively uniform in the direction of the wire conductor even after a relatively short distance from the wire conductors - the distance was measured in the radiation direction.
  • a plurality of long-field radiators 125 are guided in parallel over the surface of the strips 100 and 101, the individual long-field radiators 125 being arranged offset with respect to one another (FIG. 5).
  • the treatment room 102 represents a cavity system in that a considerable part of the microwaves is reflected in the microwave-reflecting wall 103 one or more times. These reflections result in a relatively even distribution of the microwave energy throughout the treatment room.
  • the long-field radiator is designed in the manner of a Lech line system.
  • the main advantage of using long-field radiators is that the energy distribution can be adjusted over a relatively large length dimension.
  • the microwave is introduced into the treatment room in a given definable and, if necessary, adaptable direction.
  • the electromagnetic field vibrates according to the frequency of the electromagnetic radiation.
  • This frequency is preferably 2450 MHz or 915 MHz. It can be seen from this that the energy input of the microwaves can take place continuously or intermittently by means of an appropriate electronic circuit. With intermittent feeding, any interval game can be selected in order to control the short or medium-term energy output to the product in this way.
  • the magnetron's energy output can be regulated by regulating the current consumption.
  • FIGS. 8 to 10 A further exemplary embodiment of the invention is shown in FIGS. 8 to 10.
  • This embodiment also has a treatment room 4, which consists of a metal housing 1, thermal insulation 2 and a microwave-reflecting layer 3.
  • the microwaves are introduced into the treatment room 4 via waveguide outcouplings 8.
  • An inlet funnel 31, a rotary lock 32, a channel 33 or a collecting funnel 20, a further rotary lock 18 and an outlet port 25 serve for feeding and discharging the goods, as in the exemplary embodiment in FIG. 1.
  • the space 5 containing the magnetrons is only strong indicated in simplified form in FIG.
  • a connecting piece 13, which is sealed with the aid of a grating 13 ′ against the escape of microwaves, is used to supply climate-conditioned air.
  • a nozzle 14 serves to discharge the air.
  • the nozzles 13 and 14 are rotatably supported by means of bearings 16 in opposite walls of the treatment room 4 and carry the transport device.
  • the exemplary embodiment in FIG. 8 corresponds to the exemplary embodiment in FIG. 1, so that reference is made to the exemplary embodiment in FIG. 1 for further details of the components mentioned.
  • the transport device of the embodiment of FIG. 8 consists of four drums 9 arranged axially parallel.
  • the drums 9 are each rigidly connected to one another at their front ends by a cover-shaped closure 43, 44.
  • the two lid-shaped cylindrical ends 43 and 44 are each connected in the center to the rotatably mounted connecting pieces 13 and 14, so that the conveyor device can be rotated about its central longitudinal axis.
  • Baffles 35 which are star-shaped in cross section, as can be seen in FIG. 10, ensure the uniform distribution of the climate-conditioned air entering via the connection 13 and the uniform distribution of the product entering via the duct 33 to the individual drums 9.
  • the one closest to the feed point Lid-shaped closure 43 has a plurality of radial bores 34 through which the feed channel 33 is alternately connected to the individual drums 9 in the course of the rotation of the conveying device and the material is introduced alternately into these drums.
  • the material By rotating the conveying device about its central longitudinal axis, the material is conveyed in the longitudinal direction (based on FIG. 8 from right to left) by the action of the conveying bars. Thereafter, the four streams of material from the drum 9 combine in the outlet-side cover 44.
  • the feed of the material through holes 21 of the cover 44 and the collecting funnel 20 takes place in the same way as in the exemplary embodiment in FIG. 1, so that a new description is dispensed with can.
  • zones of different temperatures can be provided in the device according to FIG. 8.

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  • Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Molecular Biology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Noodles (AREA)
  • Drying Of Solid Materials (AREA)

Claims (10)

1. Appareil de traitement thermique continu de produits alimentaires au moyen de micro-ondes dans un espace de traitement (4; 60; 80; 102) constitué d'un système de cavités, comportant un dispositif transporteur mécanique (9; 30; 59; 100; 101) conçu pour le transport horizontal des produits alimentaires à travers l'espace de traitement, des moyens d'envoi des micro-ondes par un guide d'ondes dans l'espace de traitement perpendiculairement à la direction de transport, un climatiseur conçu pour le conditionnement d'air et des moyens d'introduction de l'air conditionné dans la direction verticale, caractérisé en ce que les moyens (8; 61; 125) d'envoi des micro-ondes dans l'espace de traitement (4; 60; 80; 102) sont conçus et placés de façon telle que les micro-ondes entrent dans l'espace de traitement (4; 60; 80; 102) horizontalement dans au moins deux plans.
2. Appareil selon la revendication 1, caractérisé par un dispositif de couplage de micro-ondes pour l'envoi alterné de la gauche et de la droite des micro-ondes dans l'espace de traitement (4; 60; 80; 102).
3. Appareil selon la revendication 2, caractérisé en ce que le dispositif de couplage de micro-ondes présente des électrodes en push-pull (140) constituées d'éléments radiants à long champ qui entrent dans l'espace de traitement (102).
4. Appareil selon au moins une des revendications précédentes, caractérisé en ce que le dispositif transporteur mécanique (59; 100; 101) est constitué essentiellement d'une ou de plusieurs bandes perméables à l'air (100'; 101'), bandes à écailles ou transporteurs à barres, et traverse l'espace de traitement (102) dans plusieurs plans.
5. Appareil selon au moins une des revendications 1 à 3, caractérisé en ce que le dispositif transporteur mécanique (9; 30) est constitué d'un tambour tournant (9; 30) qui présente des fenêtres à micro-ondes (12; 26; 36; 37) dans sa paroi latérale (9') et/ou sur ses faces frontales.
6. Appareil selon la revendication 5, caractérisé en ce que le tambour (9; 30) est constitué essentiellement d'une matière (matière plastique) perméable aux micro-ondes_
7. Appareil selon la revendication 5, caractérisé en ce que la paroi latérale (9') du tambour est essentiellement en acier.
8. Appareil selon au moins une des revendications 5 à 7, caractérisé en ce que pour l'entrée des micro-ondes est prévu au moins un élément radiant à long champ (125) dont l'axe coïncide sensiblement avec l'axe du tambour.
9. Procédé de traitement thermique continu de produits alimentaires au moyen de micro-ondes dans un espace de traitement (4; 60; 80; 102) constitué d'un système de cavités, dans lequel les produits alimentaires sont transportés horizontalement à travers l'espace de traitement et des micro-ondes sont envoyées dans l'espace de traitement perpendiculairement à la direction de transport, et dans lequel, en outre, de l'air conditionné est introduit dans la direction verticale dans l'espace de traitement, en particulier au moyen de l'appareil selon au moins une des revendications précédentes, caractérisé en ce que les micro-ondes sont envoyées horizontalement dans au moins deux plans.
10. Procédé selon la revendication 9, caractérisé en ce que pour le séchage et/ou la stabilisation accéléré(s) de pâtes alimentaires longues (56), celles-ci sont conduites suspendues à travers l'espace de traitement (60; 80).
EP83112750A 1982-12-22 1983-12-17 Appareil et procédé pour le traitement de nourriture au moyen de micro-ondes Expired EP0113900B1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3247527 1982-12-22
DE3247527 1982-12-22

Publications (2)

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EP0113900A1 EP0113900A1 (fr) 1984-07-25
EP0113900B1 true EP0113900B1 (fr) 1988-11-23

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EP (1) EP0113900B1 (fr)
DE (1) DE3378543D1 (fr)
WO (1) WO1984002570A1 (fr)

Cited By (3)

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US9316437B2 (en) 2010-01-18 2016-04-19 Enwave Corporation Microwave vacuum-drying of organic materials
US9603203B2 (en) 2013-11-26 2017-03-21 Industrial Microwave Systems, L.L.C. Tubular waveguide applicator
US9642194B2 (en) 2014-08-07 2017-05-02 Industrial Microwave Systems, L.L.C. Tubular choked waveguide applicator

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FR2645950A1 (fr) * 1989-04-18 1990-10-19 Marzat Claude Dispositif mecanique electrique et electromagnetique combine permettant un sechage optimise de bouchons ou autre produit par association de ventilation et d'application de micro-ondes
WO1992022365A2 (fr) * 1991-06-11 1992-12-23 Hak-Anlagenbau Gmbh Für Verfahrenstechnik, Strahlulngstechnik Und Trocknungstechnik Procede et systeme d'elimination de substances evaporables
DE4136416C2 (de) * 1991-11-05 1994-01-13 Gossler Kg Oscar Vorrichtung zur Mikrowellen-Bestrahlung von Materialien
DE19528018B4 (de) * 1995-07-31 2005-12-15 Eisenmann Maschinenbau Gmbh & Co. Kg Anlage für die thermische Behandlung von organische Bestandteile aufweisenden Materialien zur thermischen Entsorgung von Abfallstoffen, Haus-, Industrie- und/oder Sondermüll, chemischen Rückständen und/oder dergleichen
DE10142764A1 (de) * 2001-08-31 2003-03-27 Bohle L B Pharmatech Gmbh Verfahren und Vorrichtung zum Trocknen von pharmazeutischen Granulaten, Pellets od.dgl.
CN102326858B (zh) * 2011-05-26 2013-06-05 云南昆船瑞升烟草加工新技术有限责任公司 一种滚筒式烟梗连续微波膨胀设备
JP5896073B1 (ja) * 2015-09-04 2016-03-30 株式会社Ｔａｍｕｒａ 乾燥処理装置
CN107182964B (zh) * 2017-07-06 2022-08-23 南京宏远生物科技有限公司 一种可增强诱食性的环保鱼饵生产系统
IT202100024653A1 (it) * 2021-09-27 2023-03-27 Microwave Tech S R L Macchina per la cottura di prodotti alimentari tramite microonde

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Publication number Priority date Publication date Assignee Title
US9316437B2 (en) 2010-01-18 2016-04-19 Enwave Corporation Microwave vacuum-drying of organic materials
US9603203B2 (en) 2013-11-26 2017-03-21 Industrial Microwave Systems, L.L.C. Tubular waveguide applicator
US9642194B2 (en) 2014-08-07 2017-05-02 Industrial Microwave Systems, L.L.C. Tubular choked waveguide applicator

Also Published As

Publication number Publication date
DE3378543D1 (en) 1988-12-29
EP0113900A1 (fr) 1984-07-25
WO1984002570A1 (fr) 1984-07-05

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