EP0153447B1 - Procédé et appareil pour préparer des produits secs à partir de sirops de sucre - Google Patents
Procédé et appareil pour préparer des produits secs à partir de sirops de sucre Download PDFInfo
- Publication number
- EP0153447B1 EP0153447B1 EP84112248A EP84112248A EP0153447B1 EP 0153447 B1 EP0153447 B1 EP 0153447B1 EP 84112248 A EP84112248 A EP 84112248A EP 84112248 A EP84112248 A EP 84112248A EP 0153447 B1 EP0153447 B1 EP 0153447B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- sugar
- dry
- product
- process according
- syrup
- 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 - Lifetime
Links
- 238000000034 method Methods 0.000 title claims description 23
- 235000020374 simple syrup Nutrition 0.000 title description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 29
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 23
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 235000020357 syrup Nutrition 0.000 claims abstract description 22
- 239000006188 syrup Substances 0.000 claims abstract description 22
- 238000002425 crystallisation Methods 0.000 claims abstract description 20
- 239000005720 sucrose Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000000126 substance Substances 0.000 claims description 18
- 229910000831 Steel Inorganic materials 0.000 claims description 6
- 239000010959 steel Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims 1
- 230000008025 crystallization Effects 0.000 abstract description 14
- 239000000843 powder Substances 0.000 abstract description 7
- 239000000203 mixture Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 2
- 239000012716 precipitator Substances 0.000 abstract 2
- 238000000605 extraction Methods 0.000 abstract 1
- 238000012423 maintenance Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 description 17
- 239000000047 product Substances 0.000 description 15
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000000284 extract Substances 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 230000006911 nucleation Effects 0.000 description 3
- 238000010899 nucleation Methods 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000015092 herbal tea Nutrition 0.000 description 2
- 229960004903 invert sugar Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000012452 mother liquor Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000011833 salt mixture Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000007866 Chamaemelum nobile Nutrition 0.000 description 1
- 240000007154 Coffea arabica Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 244000042664 Matricaria chamomilla Species 0.000 description 1
- 235000007232 Matricaria chamomilla Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000015091 medicinal tea Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 238000004094 preconcentration Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
Classifications
-
- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B40/00—Drying sugar
- C13B40/002—Drying sugar or syrup in bulk
Definitions
- sucrose The exploitation of the positive enthalpy of crystallization of sucrose is known.
- large quantities of sugar are produced in Brazil and Portugal using the so-called amorphous or aerado process.
- the sugar solution is thickened in batches in one, but usually two, series-connected, heated containers equipped with powerful stirrers until crystallization occurs, indicated by seed crystals, whereby the remaining water evaporates and an amorphous-crystalline, free-flowing powder is formed (VE Baikow, Manufacture and refining of raw cane sugar, Sugar series volume 2, pages 445 to 447, Elsevier Science Publishing Company Inc., New York, 1982).
- littered sugar syrup is subjected to a shear force with a velocity gradient of at least 5000 cm / sec / cm to cause the sudden, suddenly forced homogeneous crystal nucleation, and then the crystallization is allowed to proceed.
- the required high shear forces are caused by complicated equipment, e.g. High-speed colloid mills, caused (DE-PS 25 16 253).
- sucrose which can contain up to 15% non-sucrose substances.
- This can be other types of sugar, e.g. Dextrose, fructose, malt sugar, glucose syrups, starch, dextrins, maltodextrin, cocoa, coffee, tea extracts, medicinal tea extracts and extracts of tea-like products, fats, milk powder, fruit powder, edible acids such as lactic acid, citric acid, tartaric acid, table salt, other mineral salts, spices , Colors, flavors or vitamins.
- the invention is based on the task of converting syrups from sugar production and mixtures with other foodstuffs, after appropriate preconcentration, in a manner that is gentle on the product while largely maintaining the original composition, in particular the accompanying substances present in the sugar solutions or syrups, in a powder or granule form.
- the invention relates to a method for producing sugar dry products by spontaneous crystallisation of supersaturated sugar solutions, in which a sugar solution having at least 70% dry substance and up to 15% non-sucrose substances in the dry substance by gentle product Kurzze i thocherhitzung and closing Ent Sanchez the vapors to a dry solids content of at least 90% and the thickened syrup is only converted into a dry, free-flowing product by cooling and sudden removal of the remaining water by crystallization.
- the short-term high-temperature heating is preferably carried out in a steam-heated spiral tube with forced passage.
- the sugar solution is brought to a temperature of 135 to 155 ° C, depending on the content of non-sucrose substances.
- Typical of the process is the comparatively higher thickening of the syrup in an easily controllable, force-fed single-tube spiral heat exchanger.
- the physical-thermal conditions are therefore comparatively easier to define.
- the concentration of the thickened syrup can therefore be very high almost without risk. Process parameters that can be reproduced very well are also guaranteed in continuous operation.
- the supersaturated sugar syrup with a dry matter content of 90 to 97%, depending on the content and type of non-sucrose substances, can then be metered continuously into any suitable conveyor system, whereby it must be ensured that the water vapor which forms due to the exothermic reaction can escape.
- Any suitable conveyor system which can be ensured that the water vapor which forms due to the exothermic reaction can escape.
- Both slow-running, open screw conveyors and belt conveyors are suitable for this, but also vacuum scraper coolers, which should be cooled after the end of the crystallization phase to protect the product.
- belt conveyors it is also advisable to heat the feed point in order to prevent excessive heat losses which lead to the formation of a glass-like, non-crystallizing melt.
- a steel strip is used as the crystallizer for the thickened syrup, it is heated in the transfer area and then cooled. In the transfer area, the steel strip should be preheated to a temperature of about 60 to 40 ° C below the temperature of the thickened syrup. If the steel strip is too cool, there is a risk of glass formation especially in the bottom layer, i.e. it does not produce the desired microkirstallin-amorphous instant product. If the temperature is too high, the crystallization is delayed so that the product is still too warm after leaving the crystallizer. The same applies to other crystallizers, e.g. an open belt conveyor cooled in the second part.
- microcrystalline structure is characteristic of the products produced by the process according to the invention. They therefore have an instant-like solution behavior and, as far as mixtures of sugar with other foods are concerned, excellent homogeneity.
- the process according to the invention is considerably less capital and energy intensive than the conventional evaporative crystallization with subsequent centrifugation and thus reduces the overall production costs. Because of the gentle procedure, it is also possible according to the invention to produce dry food mixtures with a high sucrose content but heat-sensitive accompanying substances without the latter being chemically changed.
- a device as described below in connection with the drawing is preferably used to carry out the method according to the invention. It is characterized by a steam-heated spiral tube heat exchanger 1 with a spiral tube 2, which increases increasingly to 150 to 200% of its original clear width, with swirl internals 3, a steam separator 4 under atmospheric pressure and an open belt screw arranged underneath, the second part provided with a cooling jacket 6. Conveyor 5. Natural whole cane sugar and a process for its production are the subject of EP-B-0 153 448 of the same priority and registered on the same day.
- 1,050 kg of sugar solution with a total dry matter content of 70.5% with a dry matter content of 88.05% sucrose, 10% glucose, 1.0% honey and 0.95% herbal tea extract were consisting of 20 herbal extracts such as peppermint, eucalyptus, chamomile, anise, etc., after preheating to 68 ° C within 40 seconds to 152 ° C (heating steam pressure 6.5 bar) and then discharged according to Example 3 in a belt screw conveyor. After about 20 seconds, the remaining water had evaporated after a brief foaming.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Saccharide Compounds (AREA)
Claims (12)
1. Procédé pour préparer des produits secs contenant du sucre par cristallisation spontanée de solutions sursaturées de sucre, caractérisé en ce qu'on porte à une teneur en substance sèche d'au moins 90% une solution de sucre contenant au moins 70% de substance sèche et jusqu'à 15% de matières étrangères au saccharose dans la substance sèche, par chauffage dans des conditions douces pour le produit, en moins de 60 secondes à une température de 135 à 155°C, puis dégagement de la vapeur de jus, et on transforme le sirop épaissi uniquement après refroidissement et brusque élimination de l'eau résiduelle, par cristallisation en un produit sec capable de s'écouler.
2. Procédé suivant la revendication 1, caractérisé en ce que la chauffage dans des conditions douces pour le produit est effectué dans un tube en hélice à circulation forcée.
3. Procédé suivant l'une des revendications 1 ou 2, caractérisé en ce que l'élimination de la vapeur de jus est effectuée à la pression atmosphérique dans une chambre de séparation.
4. Procédé suivant l'une des revendications 1 à 3, caractérisé en ce que la solution de sucre est portée à une température de 135 à 155°C par le chauffage effectué dans des conditions douces pour le produit avant la dégagement de la vapeur de jus, selon la quantité et la nature des matières étrangères au saccharose.
5. Procédé suivant l'une des revendications 1 à 4, caractérisé en ce que le sirop épaissi est refroidi d'au moins 10°C par cristallisation.
6. Procédé suivant l'une des revendications 1 à 5, caractérisé en ce qu'on laisse le sirop épaissi s'écouler librement de la chambre de séparation de vapeur de jus en vue de la cristallisation.
7. Procédé suivant l'une des revendications 1 à 5, caractérisé en ce qu'on pulvérise le sirop épaissi pour la cristallisation.
8. Procédé suivant l'une des revendications 1 à 7, caractérisé en ce que le sirop épaissi est déposé sur une bande d'acier préalablement chauffée à une température de 40 à 60°C au-dessous de la température du sirop puis est refroidi.
9. Procédé suivant l'une des revendications 1 à 8, caractérisé en ce qu'on porte à une teneur en substance sèche d'au moins 95% des égouts de la fabrication du sucre contenant 75 à 85% de substance sèche, jusqu'à 88% de saccharose et au moins 12% de matières étrangères au saccharose par chauffage, dans des conditions douces pour le produit, en 40 à 50 secondes, à 140-148°C puis par dégagement de la vapeur de jus, et on transforme le sirop épaissi, par refroidissement de 15°C et élimination brusque de l'eau résiduelle, en un sucre soluble de couleur brune.
10. Dispositif pour la préparation de produits secs contenant du sucre, caractérisé par un échangeur de chaleur (1) à tube hélicoïdial, chauffé à la vapeur, comportant un tube en hélice (2) allant en s'élargissant de 150 à 200% de son diamètre intérieur initial, comportant des chicanes inclinées (3), un séparateur de vapeur (4) à la pression atmosphérique et un cristallisateur disposé en dessous.
11. Dispositif suivant la revendication 10, caractérisé en ce que la cristallisateur est réalisé comme transporter ouvert (5) à vis sans fin et à bande, comportant une enveloppe de refroidissement (6) dans la seconde partie.
12. Dispositif suivant la revendication 11, caractérisé en ce que le cristallisateur est une bande en acier chauffée dans la zone de transfert puis refroidie.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AT84112248T ATE54171T1 (de) | 1984-02-29 | 1984-10-11 | Verfahren und vorrichtung zur herstellung von trockenprodukten aus zuckersirup. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19843407374 DE3407374A1 (de) | 1984-02-29 | 1984-02-29 | Verfahren und vorrichtung zur herstellung von trockenprodukten aus zuckersirup |
| DE3407374 | 1984-02-29 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| EP0153447A2 EP0153447A2 (fr) | 1985-09-04 |
| EP0153447A3 EP0153447A3 (en) | 1987-11-04 |
| EP0153447B1 true EP0153447B1 (fr) | 1990-06-27 |
Family
ID=6229168
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP84112248A Expired - Lifetime EP0153447B1 (fr) | 1984-02-29 | 1984-10-11 | Procédé et appareil pour préparer des produits secs à partir de sirops de sucre |
Country Status (4)
| Country | Link |
|---|---|
| US (1) | US4651715A (fr) |
| EP (1) | EP0153447B1 (fr) |
| AT (1) | ATE54171T1 (fr) |
| DE (2) | DE3407374A1 (fr) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1208242B (it) * | 1987-02-11 | 1989-06-12 | Eridania | Procedimento e dispositivo per la cristallizzazione di massecotte di media e bassa purezza |
| FR2613619B1 (fr) * | 1987-04-07 | 1993-10-15 | Recherche Informatique Pharmacie | Medicaments, produits dietetiques ou produits d'hygiene sous forme de compositions pulverulentes obtenues par adsorption de principes actifs sur un sucre a dissolution rapide |
| IT1208310B (it) * | 1987-06-22 | 1989-06-12 | Eridania | Produzione di zucchero commerciale mediante cristallizzazione nontradizionale per raffreddamento da soluzioni zuccherine |
| DK163332C (da) * | 1988-03-23 | 1992-07-20 | Danisco | Fremgangsmaade til fremstilling af en blanding af inulider |
| DE3842751A1 (de) * | 1988-12-19 | 1990-07-05 | Gea Wiegand Gmbh | Zucker und verfahren zu seiner herstellung |
| US6703057B2 (en) * | 1996-07-13 | 2004-03-09 | Parnova Enterprises Limited | Granulated sugar product |
| WO2010138530A1 (fr) * | 2009-05-27 | 2010-12-02 | Tate & Lyle Ingredients Americas, Inc. | Sirop de remplacement de miel |
| US20110027445A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
| US20110027444A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
| US20110027446A1 (en) * | 2009-07-28 | 2011-02-03 | Heartland Sweeteners, LLC | No-calorie sweetener compositions |
| EP3804531A1 (fr) | 2019-10-11 | 2021-04-14 | Begapinol Dr. Schmidt GmbH | Granulation de topinambur |
| CN113513880A (zh) * | 2021-04-14 | 2021-10-19 | 江苏瑞霖制药装备有限公司 | 一种真空干燥热源使用节能型换热器的方法 |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3365331A (en) * | 1964-07-06 | 1968-01-23 | American Sugar | Sugar process and product |
| GB1163694A (en) * | 1968-01-15 | 1969-09-10 | American Sugar | Improvements in or relating to Method of Preparing a Granular Free-Flowing Sugar Product. |
| US4162927A (en) * | 1972-11-13 | 1979-07-31 | Morfin Alvarez Rafael | Apparatus for crystallizing sugar solution and mother liquors continuously by evaporation |
| GB1460614A (en) * | 1974-04-16 | 1977-01-06 | Tate & Lyle Ltd | Production of crystalline sugar |
| DE2729192C2 (de) * | 1977-06-28 | 1979-06-21 | Sueddeutsche Zucker-Ag, 6800 Mannheim | Verfahren zur Ausnutzung des Wärmeinhaltes von Kondensaten und/oder Brüden bei der Zuckerherstellung |
| HU184672B (en) * | 1979-03-21 | 1984-09-28 | Richter Gedeon Vegyeszet | Apparatus for handling wet solid materials, preferably pasty materials with heating or cooling |
| US4216025A (en) * | 1979-04-03 | 1980-08-05 | Anthony Monti | Sugar crystallization process |
| ATE9716T1 (de) * | 1980-02-27 | 1984-10-15 | Tate & Lyle Public Limited Company | Kristalline glukose und verfahren zu deren herstellung. |
| US4468409A (en) * | 1981-09-02 | 1984-08-28 | Chemetron Process Equipment, Inc. | Method for the continuous production of confections |
-
1984
- 1984-02-29 DE DE19843407374 patent/DE3407374A1/de not_active Withdrawn
- 1984-10-11 AT AT84112248T patent/ATE54171T1/de not_active IP Right Cessation
- 1984-10-11 EP EP84112248A patent/EP0153447B1/fr not_active Expired - Lifetime
- 1984-10-11 DE DE8484112248T patent/DE3482596D1/de not_active Expired - Lifetime
-
1985
- 1985-02-27 US US06/706,535 patent/US4651715A/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| ATE54171T1 (de) | 1990-07-15 |
| US4651715A (en) | 1987-03-24 |
| EP0153447A3 (en) | 1987-11-04 |
| DE3407374A1 (de) | 1985-08-29 |
| DE3482596D1 (de) | 1990-08-02 |
| EP0153447A2 (fr) | 1985-09-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP0153447B1 (fr) | Procédé et appareil pour préparer des produits secs à partir de sirops de sucre | |
| US3972725A (en) | Production of crystalline sugar | |
| DE69233229T2 (de) | Extrahierung und Infusion von Früchte | |
| FI80294B (fi) | Foerfarande foer kristallisation av sackaros eller glukos. | |
| DE2817454C2 (fr) | ||
| DE2810189A1 (de) | Verfahren zum konzentrieren von fluessigen nahrungsmitteln u.dgl. | |
| DE1954489A1 (de) | Verfahren zur Herstellung von Karamelfarbstoff | |
| US20060128953A1 (en) | Crystal refining technologies by controlled crystallization | |
| DE3000206A1 (de) | Verfahren und vorrichtung zur solubilisierung von kakao | |
| EP0030339B1 (fr) | Procédé pour la concentration de solutions aqueuses de substances sensibles à la température | |
| DE1567348B2 (de) | Verfahren zur herstellung eines dextroseproduktes aus staerkehydrolysat | |
| EP2946669B1 (fr) | Lait en poudre avec propriétés sensoriques améliorées | |
| DE2342177A1 (de) | Verfahren zur kakaoverarbeitung | |
| DE1958691A1 (de) | Verfahren zur Herstellung von Zucker | |
| DE3121918C2 (fr) | ||
| EP0113898A2 (fr) | Poudre de petit-lait instantanée, hydrolysée avec des enzymes, procédé pour sa préparation et son utilisation | |
| DE1948102C3 (de) | Kontinuierliches Verfahren zur Gefriertrocknung eines Kaffeeextraktes | |
| DE1567329C3 (de) | Verfahren zur Herstellung von wasserfreier Dextrose | |
| DE2263059C3 (de) | Verfahren zum Konzentrieren von Flüssigkeiten | |
| DE1567348C3 (de) | Verfahren zur Herstellung eines Dextroseproduktes aus Stärkehydrolysat Nihon Shiryo Kogyo Co., Ltd., Tokushima (Japan) | |
| DE2136479C3 (de) | Verfahren zur Herstellung von gefrierkonzentriertem Kaffee-Extrakt | |
| DE3838366A1 (de) | Verfahren zur herstellung von konfitueren und marmeladen | |
| AT248218B (de) | Verfahren zur kontinuierlichen Herstellung gezuckerter Kondensmilch | |
| EP3165096B1 (fr) | Procédé de production de fruits en poudre. | |
| CA1190790A (fr) | Methode pour la production continue de produits de confiserie aeres |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
| AK | Designated contracting states |
Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
| 17P | Request for examination filed |
Effective date: 19850824 |
|
| PUAL | Search report despatched |
Free format text: ORIGINAL CODE: 0009013 |
|
| RHK1 | Main classification (correction) |
Ipc: C13F 3/00 |
|
| AK | Designated contracting states |
Kind code of ref document: A3 Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
| 17Q | First examination report despatched |
Effective date: 19881202 |
|
| GRAA | (expected) grant |
Free format text: ORIGINAL CODE: 0009210 |
|
| AK | Designated contracting states |
Kind code of ref document: B1 Designated state(s): AT BE CH DE FR GB IT LI LU NL SE |
|
| REF | Corresponds to: |
Ref document number: 54171 Country of ref document: AT Date of ref document: 19900715 Kind code of ref document: T |
|
| ITF | It: translation for a ep patent filed |
Owner name: ING. C. GREGORJ S.P.A. |
|
| REF | Corresponds to: |
Ref document number: 3482596 Country of ref document: DE Date of ref document: 19900802 |
|
| ET | Fr: translation filed | ||
| GBT | Gb: translation of ep patent filed (gb section 77(6)(a)/1977) | ||
| PLBE | No opposition filed within time limit |
Free format text: ORIGINAL CODE: 0009261 |
|
| STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: NO OPPOSITION FILED WITHIN TIME LIMIT |
|
| 26N | No opposition filed | ||
| ITTA | It: last paid annual fee | ||
| EPTA | Lu: last paid annual fee | ||
| EAL | Se: european patent in force in sweden |
Ref document number: 84112248.4 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: LU Payment date: 19980803 Year of fee payment: 15 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: GB Payment date: 19981005 Year of fee payment: 15 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: FR Payment date: 19981019 Year of fee payment: 15 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: SE Payment date: 19981022 Year of fee payment: 15 Ref country code: BE Payment date: 19981022 Year of fee payment: 15 Ref country code: AT Payment date: 19981022 Year of fee payment: 15 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: NL Payment date: 19981026 Year of fee payment: 15 Ref country code: CH Payment date: 19981026 Year of fee payment: 15 |
|
| PGFP | Annual fee paid to national office [announced via postgrant information from national office to epo] |
Ref country code: DE Payment date: 19981230 Year of fee payment: 15 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LU Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 Ref country code: GB Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 Ref country code: AT Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991011 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: SE Free format text: THE PATENT HAS BEEN ANNULLED BY A DECISION OF A NATIONAL AUTHORITY Effective date: 19991030 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: LI Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 Ref country code: CH Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 Ref country code: BE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 19991031 |
|
| BERE | Be: lapsed |
Owner name: PFEIFER & LANGEN Effective date: 19991031 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: NL Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000501 |
|
| GBPC | Gb: european patent ceased through non-payment of renewal fee |
Effective date: 19991011 |
|
| REG | Reference to a national code |
Ref country code: CH Ref legal event code: PL |
|
| EUG | Se: european patent has lapsed |
Ref document number: 84112248.4 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: FR Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000630 |
|
| NLV4 | Nl: lapsed or anulled due to non-payment of the annual fee |
Effective date: 20000501 |
|
| PG25 | Lapsed in a contracting state [announced via postgrant information from national office to epo] |
Ref country code: DE Free format text: LAPSE BECAUSE OF NON-PAYMENT OF DUE FEES Effective date: 20000801 |
|
| REG | Reference to a national code |
Ref country code: FR Ref legal event code: ST |