RU95121165A - METHOD FOR PRODUCING POWDER FOOD - Google Patents

METHOD FOR PRODUCING POWDER FOOD

Info

Publication number
RU95121165A
RU95121165A RU95121165/13A RU95121165A RU95121165A RU 95121165 A RU95121165 A RU 95121165A RU 95121165/13 A RU95121165/13 A RU 95121165/13A RU 95121165 A RU95121165 A RU 95121165A RU 95121165 A RU95121165 A RU 95121165A
Authority
RU
Russia
Prior art keywords
food product
product
hot air
wall
rotor
Prior art date
Application number
RU95121165/13A
Other languages
Russian (ru)
Other versions
RU2143217C1 (en
Inventor
Булер Марсель
Хо Дак Чанг
Цурхер Ульрих
Original Assignee
Сосьете Де Продюи Нестле С.А.
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
Priority claimed from EP94810743A external-priority patent/EP0722671B1/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU95121165A publication Critical patent/RU95121165A/en
Application granted granted Critical
Publication of RU2143217C1 publication Critical patent/RU2143217C1/en

Links

Claims (8)

1. Способ получения порошкообразного пищевого продукта, предусматривающий размалывание волокнистого и содержащего влагу пищевого продукта посредством трения, отличающийся тем, что его осуществляют путем отбрасывания указанного продукта на твердую поверхность с одновременным высушиванием его горячим воздухом.1. A method of producing a powdered food product, comprising milling a fibrous and moisture-containing food product by friction, characterized in that it is carried out by casting the product onto a hard surface while drying it with hot air. 2. Способ по п. 1, отличающийся тем, что указанная твердая поверхность имеет форму вертикальной цилиндрической внутренней стенки, а размалывание осуществляют с использованием аксиального ротора, включающего в себя стержень, к которому присоединены метательные компоненты, и этот пищевой продукт одновременно сушат, заставляя поток горячего воздуха перемещаться между ротором и стенкой. 2. The method according to p. 1, characterized in that said solid surface has the shape of a vertical cylindrical inner wall, and grinding is carried out using an axial rotor including a rod to which propellant components are attached, and this food product is simultaneously dried, forcing a stream hot air move between the rotor and the wall. 3. Способ по п. 3, отличающийся тем, что указанный волокнистый и сырой пищевой продукт вводят непрерывно между ротором и стенкой через донную часть, размолотый и высушенный пищевой продукт непрерывно собирают через верхнюю часть и поток горячего воздуха заставляют перемещаться между ротором и стенкой со дна вверх. 3. The method according to p. 3, characterized in that the fibrous and raw food product is introduced continuously between the rotor and the wall through the bottom, the ground and dried food product is continuously collected through the upper part and the flow of hot air is forced to move between the rotor and the wall from the bottom up. 4. Способ по п. 1, отличающийся тем, что указанный волокнистый и сырой пищевой продукт выбирают из группы, включающей остатки, полученные от экстракции сока фруктов или овощей, остатки, полученные от экстракции сахара из сахарной свеклы, и остатки, полученные от прессования водных суспензий гидролизатов растительных продуктов и выщелоченного остатка кофе (кофейной гущи), например. 4. The method according to p. 1, characterized in that the fibrous and raw food product is selected from the group comprising residues obtained from extraction of fruit or vegetable juice, residues obtained from extraction of sugar from sugar beets, and residues obtained from pressing water suspensions of hydrolysates of plant products and leached coffee residue (coffee grounds), for example. 5. Способ по п. 1, отличающийся тем, что указанный волокнистый и сырой пищевой продукт представляет собой остаток, полученный от прессования водной суспензии гидролизата растительного продукта, причем этот остаток имеет содержание воды 20 - 40 % и его сушат до остаточного содержания воды 3 - 12%. 5. The method according to p. 1, characterized in that the fibrous and raw food product is a residue obtained from pressing an aqueous suspension of a hydrolyzate of a plant product, and this residue has a water content of 20-40% and is dried to a residual water content of 3 to 12%. 6. Способ по п. 1, отличающийся тем, что горячий воздух имеет температуру 200 - 400°С в начале высушивания и от 50 до менее 200°С в конце высушивания. 6. The method according to p. 1, characterized in that the hot air has a temperature of 200 - 400 ° C at the beginning of drying and from 50 to less than 200 ° C at the end of drying. 7. Применение устройства для размалывания посредством трения, способного отбрасывать обрабатываемый продукт против твердой поверхности с одновременным высушиванием его горячим воздухом для получения порошкообразного пищевого продукта из волокнистого и содержащего влагу пищевого продукта размалыванием и высушиванием. 7. The use of a device for grinding by friction, capable of throwing the processed product against a solid surface while drying it with hot air to obtain a powdered food product from a fibrous and moisture-containing food product by grinding and drying. 8. Применение по п. 7, отличающееся тем, что устройство включает в себя вертикальный цилиндрический корпус, имеющий твердую поверхность в форме вертикальной цилиндрической внутренней стенки, аксиальный ротор, имеющий стержень, к которому присоединены метательные компоненты, устройство для нагревания воздуха и перемещения горячего воздуха от донной части кверху между стенкой и ротором, устройство для подачи исходного продукта через донную часть и устройство для выпуска размолотого продукта через верхнюю часть. 8. The use according to claim 7, characterized in that the device includes a vertical cylindrical body having a solid surface in the form of a vertical cylindrical inner wall, an axial rotor having a shaft to which propelling components are attached, a device for heating air and moving hot air from the bottom part upward between the wall and the rotor, a device for feeding the initial product through the bottom part and a device for discharging the ground product through the upper part.
RU95121165A 1994-12-21 1995-12-20 Method for obtaining powdered food product RU2143217C1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP94810743.8 1994-12-21
EP948107438 1994-12-21
EP94810743A EP0722671B1 (en) 1994-12-21 1994-12-21 Food product powder

Publications (2)

Publication Number Publication Date
RU95121165A true RU95121165A (en) 1998-02-27
RU2143217C1 RU2143217C1 (en) 1999-12-27

Family

ID=8218356

Family Applications (1)

Application Number Title Priority Date Filing Date
RU95121165A RU2143217C1 (en) 1994-12-21 1995-12-20 Method for obtaining powdered food product

Country Status (24)

Country Link
US (1) US5616356A (en)
EP (1) EP0722671B1 (en)
JP (1) JP3217256B2 (en)
KR (1) KR100250341B1 (en)
CN (1) CN1071561C (en)
AP (1) AP595A (en)
AR (1) AR000416A1 (en)
AT (1) ATE195404T1 (en)
BR (1) BR9505975A (en)
CA (1) CA2164748C (en)
CZ (1) CZ292008B6 (en)
DE (1) DE69425578T2 (en)
DK (1) DK0722671T3 (en)
ES (1) ES2150477T3 (en)
GR (1) GR3034771T3 (en)
MY (1) MY113108A (en)
OA (1) OA10262A (en)
PT (1) PT722671E (en)
RU (1) RU2143217C1 (en)
SG (1) SG46167A1 (en)
SI (1) SI0722671T1 (en)
SK (1) SK282221B6 (en)
TW (1) TW349851B (en)
ZA (1) ZA9510868B (en)

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JP5943256B2 (en) * 2013-04-15 2016-07-05 沖縄パウダーフーズ株式会社 Method for producing bagasse powder
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CN113440027B (en) * 2020-03-27 2023-07-18 九阳股份有限公司 Self-cleaning method of food processor
KR102584111B1 (en) * 2021-09-13 2023-10-05 주식회사 고래의꿈 Glass fiber dismantling and drying equipment

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