GB300291A - Improvements in or relating to the manufacture of flour - Google Patents

Abstract

300,291. Fisher, E. A., and Jones, C. R. June 10, 1927. Treating with air ; treatment by damping.- Flour is subjected to treatment for a period not exceeding three hours by a current of air at such temperature and humidity as will raise the temperature of the flour to and maintain it within the approximate limits of 130‹ and 180‹ F. without reducing the moisture content of the flour to less than about 10 per cent. The period of treatment depends upon the temperature reached and the original moisture content of the flour and the humidity of the air. The air may be passed over heaters and sprays to raise it to the temperature and humidity appropriate to give and to maintain the desired temperature and moisture content of the flour, and over automatic controls operating on the beaters and sprays so that the air entering the flour chamber may be maintained automatically at the desired temperature and humidity. The air may be circulated over thin layers of flour on trays and then recirculated through the heater and sprays. In this case it is not desirable to reduce the relative humidity of the air below about 60 per cent. Maximum improvement is obtained by 1-2 hours treatment at 140‹ F. Ten to twenty minutes treatment is sufficient at 160‹ F. The flour may be cooled by circulating cold air through the plant. Moisture may be added if necessary, by spraying the flour with finely atomized water. The treatment can be applied to finished flour, to intermediate milling products such as semolina, middlings, and dunst, and to any or all of the various "divides." Specification 300,537 is referred to.