SE2030189A1 - Apparatus and method for coating food snack pieces - Google Patents
Apparatus and method for coating food snack piecesInfo
- Publication number
- SE2030189A1 SE2030189A1 SE2030189A SE2030189A SE2030189A1 SE 2030189 A1 SE2030189 A1 SE 2030189A1 SE 2030189 A SE2030189 A SE 2030189A SE 2030189 A SE2030189 A SE 2030189A SE 2030189 A1 SE2030189 A1 SE 2030189A1
- Authority
- SE
- Sweden
- Prior art keywords
- conveyor
- food pieces
- food
- heat
- c1aim
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 73
- 238000000576 coating method Methods 0.000 title claims abstract description 27
- 239000011248 coating agent Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims description 23
- 235000011888 snacks Nutrition 0.000 title description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 40
- 238000011144 upstream manufacturing Methods 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 11
- 239000003921 oil Substances 0.000 description 34
- 244000061456 Solanum tuberosum Species 0.000 description 24
- 235000002595 Solanum tuberosum Nutrition 0.000 description 24
- 239000007789 gas Substances 0.000 description 14
- 238000001035 drying Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 229910052751 metal Inorganic materials 0.000 description 5
- 239000002184 metal Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 239000002356 single layer Substances 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 238000005406 washing Methods 0.000 description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 4
- 229910052737 gold Inorganic materials 0.000 description 4
- 239000010931 gold Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000000839 emulsion Substances 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 2
- 239000004809 Teflon Substances 0.000 description 2
- 229920006362 Teflon® Polymers 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 230000005684 electric field Effects 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000013606 potato chips Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229910052709 silver Inorganic materials 0.000 description 2
- 239000004332 silver Substances 0.000 description 2
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000002352 surface water Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000021537 Beetroot Nutrition 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 101001005200 Drosophila melanogaster Protein limb expression 1 homolog Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- JOYRKODLDBILNP-UHFFFAOYSA-N Ethyl urethane Chemical compound CCOC(N)=O JOYRKODLDBILNP-UHFFFAOYSA-N 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 108091023288 HOTAIR Proteins 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 108010029541 Laccase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 229920000914 Metallic fiber Polymers 0.000 description 1
- 240000004370 Pastinaca sativa Species 0.000 description 1
- 235000017769 Pastinaca sativa subsp sativa Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 241000718541 Tetragastris balsamifera Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 description 1
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000567 combustion gas Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 108010061330 glucan 1,4-alpha-maltohydrolase Proteins 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000005201 scrubbing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000009987 spinning Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65G—TRANSPORT OR STORAGE DEVICES, e.g. CONVEYORS FOR LOADING OR TIPPING, SHOP CONVEYOR SYSTEMS OR PNEUMATIC TUBE CONVEYORS
- B65G27/00—Jigging conveyors
- B65G27/10—Applications of devices for generating or transmitting jigging movements
- B65G27/16—Applications of devices for generating or transmitting jigging movements of vibrators, i.e. devices for producing movements of high frequency and small amplitude
Abstract
An apparatus for continuously coating food pieces, the apparatus comprising a first part comprising a vibrating feeding conveyor having an upstream and downstream end, an open ended heating cavity with heat sources for heating food pieces conveyed through the cavity by the vibrating conveyor, a second part placed at the downstream end of the vibrating conveyor comprising a high speed conveyor belt having a upstream and downstream end capable of being run in such speed that the food pieces will get airborne and glide from the end of the conveyor , sprayers placed further downstream the end of the fast conveyor, arranged in such way that they can spray coating on airborne and gliding food pieces.
Description
APPARATUS AND METHOD FOR COATING FOOD SNACK PIECES Field of innovation This invention relates to an apparatus and method for coating food snack pieces With a small amount of oil, fat or other lipophilic substances.
Background of the innovation In many applications in the snacking industry food pieces are deep fried in oil to get a goodteXture and flavour. Frying leads to a very high fat content of 20 to 40%, Which is anundesirable feature by many consumers. It is Well known in the art, that potato slices andother vegetables can be baked monolayer Without any oil, by using microWaves, infrared, hotair, fluidized bed, steam or combinations thereof, to create fat free chips. One of the first todescribe a production of fat free chips Was US 4 800 900 by JR August et al, claiming aprocess Where a monolayer of slices are treated in infrared, then n1icroWaves and then a second infrared heat step to crisp the surface.
Totally fat free potato chips have not reached any larger commercial footprint.WO2012104215 to Spurr et al teaches that the consumer demand that potato chips that looks,feels and taste like deep fried chips. Spurr et al further teach that adding 7-13% oil to slicedpotatoes and then heat them With microWaves and hot air Will create a similar mouthfeel,teXture and look as deep fried chips and suggest a first dipping of the potato slices in 90 C oilfor about 90 seconds and then cleaning them With Water and air jets. In WO 2012104217 toSpurr et al describes that it is desirable to first pre-dry oiled potato slices overlapping in amicroWave oven and then dry the slices in a rotary microWave oven but face a problem ofclumping of potato slices. Spurr et al claim a separating devise of potato slices after the pre- dry and before being tumbled.
US20170112180 to J Ashourian et al describes a continuous feed of potato slices through adip in an emulsion of oil and Water claim a continuously mixer for Water and oil and feed thetank. To get an even adding of oil the same amount of emulsion must be left on each slice.
The emulsion Will also leave extra Water necessary to dry away.
GB 2324952 to R M Rolston et al describes that two sets of rotary sprayer discs are mountedabove and below the conveyor, spraying oil onto a monolayer of potato slices before baking.WO 9410857 to J Bell et al suggest to spray or brush the surface of a monolayer of potato slices With oil before baking.
A magnificent limitation With monolayer potato slices through a maj or part of the process isthat it creates huge space and difficulties to make cost efficient ovens and process lines.Special slicers are also needed, as for example a Grote HS 640. Chips industry is mainly usingcentrifugal slicers, as Urschel CC slicers, With a normal throughput of l kg slices per second.The slices are then normally continuously Washed to get rid of surface starches. One exampleof such continuous Washer is Gentlewashm from Heat and Control lld. When slices areconveyed out of the GentleWashTM they are rather spread out over the conveyor but With someoverlap. If oil Would be applied directly onto the bed of slices coming out of the Washing stepit Would both miss the overlapping parts and the surface Water Would reject_the oil and makethe coating uneven. If slices, in this stage, are tumbled, in for example a seasoning drum,While being sprayed With oil, the slices Will easily stick to each other and creates uneven oil layer.
There is a need for an apparatus and method for applying a very small amount of oil or otherfluid liquid to coat sliced product before further steps of baking or heating and that can do it With high industrial throughput.Summary of the invention It is an object of the present invention to fill a long felt need by providing an apparatus andmethod for coating food pieces With oil, fat, lipophilic substances or other coatings beforefurther baking or processing, in an economical continuous process and With high throughput.
In particular the invention relates to an apparatus for coating potato slice This object is achieved by an apparatus according to claim l and a method according to claim . An apparatus for continuously coating food pieces comprising: a first part comprising a vibrating feeding conveyor having an upstream and doWnstream end; an open ended heating cavity With heat sources for heating food pieces conveyed through the cavity by the vibrating conveyor ; a second part placed at the downstream end of the first vibrating conveyor comprising; a highspeed conveyor belt having a upstream and downstream end; Sprayers placed furtherdownstream the end of the fast conveyor , arranged in such way that they can spray coating on airbome and gliding food pieces.A method of coating food pieces comprising a) a first step of moving food pieces on a vibrating feeding conveyor from a firstupstream end to a second open downstream end through a heating cavity wherein heatis transferred to the food pieces. b) a second step of conveying the food pieces on a fast conveyor from a first upstreamend to an downstream end in such speed that the food pieces will get airborne andglide from the end of the conveyor and spraying the food pieces with coating while being airborne and gliding.
Therefore the apparatus and method of the present invention is suitable for preparation of lowfat snacks of a variety of raw materials. Food pieces may include potato, sweet potato,parsnip, beetroot, avocado, zucchini, pineapple, apple, or any fruit or vegetable that can beeaten as snacks in a dried state. Food pieces can be made from dough that are formed topieces or sheeted, rolled and cut may be used, as for example nachos. The apparatus andmethod may also be used for extruded food pieces including direct expanded or dried pellets.The present invention may also be used for popcorn or peanuts and other nuts. The presentinnovation is suitable for any food piece that is gaining of having a thin coating before further processing or for other means as for example giving the food snack pieces a final luster.
The apparatus and method of the present innovation is especially adopted for coating potatoslices Standard industrial steps of preparation of raw slices is preferable and may includesteps of destoning and washing of potatoes, scrubbing or peeling, pulse electric fieldtreatment, slicing, washing of excess starch from slices and chemical treatment. A standardpulsed electric field (PEF) setting, when treating 2400 kg an hour of potatoes is 0,4 to l,4 kJper kilo slices and could go as high as 20 kJ per kg. The PEF could be done with anycommercially available equipment as from for example Kea-Tec or Scandinova and settingranges of voltage of 0-30 kV, current range of 0-700A, pulse repetition frequency of 0-500Hz and pulse length of 0,5-l0 micro s. The potatoes are preferably sliced to 04-3 mm thickbut more preferable l.0 to 2.2 mm thick. In the washing of slices 0,l to 3% of salts can be used. Even though a pulsed electric field treatment makes a smoother cut there are usually some broken cells with trapped starches. As slices are heated the starches can swell and getsticky and therefore it can be advisable to use starch dissolving enzymes in the washing step;selected from the group consisting of an amyloglucosidase, glucose oxidase, laccase, lipase,maltogenic amylase, alfa,, beta, or gamma amylase, pectinase, pentosanase, protease, and transglutan1inase; or emulsifiers that reduce or totally counteracts stickiness.
In the present innovation the potato slices are coated in apparatus having two parts and steps.First the potato slices are vibration conveyed through a cavity of infrared heat and/or hot gasthat will heat the slices and dry the surface. The vibrations, heat and drying will make theslices easy to separate. In an eXemplifying embodiment of the present invention an input flowwas set to 2400 kg per hour of 1,5 mm potato slices of the sort Lady Rosetta with a dry matterof 2l,7%. The potato slices were vibration conveyed from downstream end to upstream endfor l2 seconds on stainless steel 2 mm kernet network with 86% open area and sized of widthl200 mm and length of 3600 mm. The heating unit applies 60 kW per kilo slices. The heatingunit applied hot gas blown down on the slices with impact speed 3 rn/s and gas temperature of180 C. The second part and step is a high speed conveyor that when correctly managedseparate the slices and make them airborne after the end of the fast conveyor. Sprayers furtherdown the projected path of the gliding slices create upward and downward curtains ofcoatings which the slices glide through. By regulating the speed of the conveyor and the flowin the sprayer a controlled and even coating can be achieved. In an eXemplifying embodimentof the present invention the fast conveyor convey was set to 20 rn/s and consisting of a tefloncoated glasfiber 4 mm net endless conveyer. Spraying unit was set to yield a film of l,9% oil based on initial wet base onto every slice.
When coating other food snack pieces, as for example directly expanded snacks or nuts it isnot always necessary to use the first part of the machinery as the surface is already dry andfood pieces are easy to separate and only the second part and step is needed to be applied. Thevibrating conveyer could still be used but could also be replaced by another conveyor as longas the food snack pieces will be singulated on the high speed conveyor and through thecurtains of coating. The second part and step can also be used alone if potato slices or other food pieces have been pre dried by other means.
An advantage of the present invention is that a very even coating can be applied to potato slices in a high throughput manner. Another advantage of the present invention is that oil can be added to a heated surface which in turn leads to even more effective moister diffusivity and high overall drying rate and easy separation of the slices in further drying steps.
The vibrating conveyor can be made of any food grade and heat stable material as metallinked sheet, metal nets, perforated plate, a grid, eXpanded metal, a malignant grid or a weldedgrille. It is preferable if the sheet has large holes areas for good throughput of radiation and/orhot gas. When processing extruded corn curls, cuts from eXtruded wholegrains or sheetedcorn masa it is preferable to change the conveyor as the food pieces otherwise easily gotstuck in a the hole areas. The conveyor can be changed to a solid metal sheet. It is preferablethat the metal sheet is not totally flat but has a patterned and texturized surface to minimizethe surface contact with the food pieces. It is also referable all metal parts should be coveredwith a high infra-red reflecting material as gold, silver, ceramics, aluminum or other highreflecting material covered so the uptake of rays would be minimized. When using a solidmetal sheet it is obvious that the lower heating units are turned down or off. There are manyalternatively commercial available motovibrators and also many well-known designs ofvibration feeders and also alternative ways of placements of the motovibrator. Any well-known or commercial type of vibrating feeder and vibrator system, that fulfill the purpose ofseparating and feeding the food pieces could be used in the present innovation. The potatoslices can be vibration conveyed from downstream end to upstream end for 3 to 400 secondsor even longer depending on distance to convey but it is more preferable with a time of 6 to seconds.
The heating unit can be built up numerous altemative kinds of heaters capable of drying offthe surface water and heat the product as for examples porous shortwave burners, ceramic,metallic fiber mediumwave burners and catalytic longwave bumers embedded combustiongas burner, thermal oil radiators or electrical elements SER bumers, electrical wire or directfire bumers as ribbon burners. All above heaters can reach a sufficient initial drying but withdifferentiated efficiency and power density. In the examples of infrared heaters thewavelengths can vary between 550 to 12000 nm. There are many frequencies, combinationsand overtones of frequencies that can heat the food pieces. In one embodiment the heatingtube is a halogen heater lamp with a power of l000 W and emit, when set on full power, apeak wavelength of ll00 nm and a color (CCT) of l0l2 K. The tube has a gold reflector onthe back of the quartzglas.
This type of tubes can be placed very close to a next tube and can together With other bulbscreate a heating panel With up to 200 kW per square meter. The heat can easily be regulatedby phase shifters or be pulsed. The heating tube could also be placed sparser to reach a heatintensity that match the product to be coated. By changing the bulb different lamps can bechosen to match the food pieces to be dried and heated, as shortWave, midWave or longWavelamps With Wavelengths of.750 to 6000 nm. As parts of the infrared rays can be reflected onthe food pieces, penetrates through or miss the food pieces it is preferable to have infraredreflecting boundaries of the heating zone so the rays Will be redirected to the slices and notheating the environment. It is preferable that all parts of the heating unit facing the heatingtube is of infrared reflecting material as gold, silver, aluminum or ceran1ics or other infraredand heat reflecting material. The heating unit applies 2 - 400 kW infrared heat per kilo andmore preferable 20 to 60 kW. A fan in the heating unit can blow gas onto the slices With apreferable impact speed of average 0,l to l2 n1/s more preferable l to 6 m/s . As the gas passthe heating element it Will exchange heat to the gas and the gas temperature is preferableregulated to 60 to 250 C, more preferable ll0 to 200C. Energy efficiency is an importantfactor for economic and environmental reasons but also for increased efficiency of the heatingunit. Therefore the energy from vaporing steam is preferable collected in an outgoing ventingpipe and used in other process steps or led to a condenser. In a most preferable arrangementthe steam is led to a gas separator taking condensate away and leading back hot gas to the heatunits. The energy transferred by gas and by the heating element could be balance against eachother from 0 to 100% depending on product. A method Wherein the heating unit transfers atotal of 50 kJ to ll95 kJ to be absorbed by the per kg of potato slices or snack food pieces.
The high speed conveyor can be made of various food grade materials such as for examplestainless steel, urethane, polypylene, acetal, polyethylene, silicone or Teflon covered glasfibernet. It can be driven by any suitable commercial available motor. The fast conveyor conveycan be set to l to 600 m/s and more preferable 3 to 80 rn/s. There are some variables toconsider; you Want the conveyor to grip the pieces but at the same time easily leave theconveyor and make a good projected path from the end of the conveyor. You also Want goodspeed but if the conveyor speed is set too high there is a tendency that the potato slices orother snack food pieces starts to spin or flip. ln one embodiment the fast conveyer is anTeflon coated glasfiber 4 mm net endless conveyer and a speed of 20 m/s and each slice totally separated from another and made a good projected path.
The sprayers could be using compressed air to spray the food pieces that passing by. Thedownside with compressed air is that it easily produces a mist that attaches to other equipmentand also disturbs the path of the slide flying potato slices. The coating of the food snackpieces as potato slices could be made by a bakery spinning plate oiler or a vertical oil curtainbut it is to the inventor findings that the easiest and most controllable way is to use ahydraulic spray as a PulsaJetTM. Other hydraulic system can be used as well. The food pieces are coated with 0,01 to 30 weight percentage of oil and more preferable 0,l to 3% of oil.
It is obvious for the one skilled in the art that other substances than oil, fat and other lipophilicsubstances or other coatings could be used in the apparatus and method. It is also obvious thatthe apparatus and method is not changed due to different earlier steps of treatment of the food pieces or further processing steps of the coated food pieces.
The novel features of the present invention will be further explained by the drawings anddetailed descriptions. It should be understood that the drawings are for illustration and descriptions are not intended to as a definition of the limits of the present illustration.
Brief description of the drawings The drawing in figure l to 6 describe one embodiment and method of an eXemplifying apparatus for coating food snack pieces.Figure l is a top view of the coater.Figure 2 is a side view of a vibrator feeder part of the apparatus.
Figure 3 is a side view of an upper heating element unit above the vibrating conveyor that feeds the food pieces forward.
Figure 4 is sectional view of separated parts of a vibration conveyor net and three upper heating units and three lower heating units of the apparatus.Figure 5 is a side view of a self-standing heating unit, fast conveyor and sprayer unit.
Figure 6 is a sectional perspective view of the coater Detailed description Figures 1, 2, 3, 4, 5 and 6 disclose an Outline of an eXemplifying embodiment of the apparatusand method in according to the present invention. It should be noted that same reference signs throughout the accompanying drawings refer to same of like components.
Figure 1 is a top view of the apparatus for continuously coating food pieces comprising: Aprimary conveyor 101 for vibrating feeding food pieces 103 from an upstream end 105 anddownstream end 106, driven by vibramotors 107, 109, through an open ended heating cavity110. A high speed endless conveyor 111 having a upstream end 112 and downstream end 113for accelerating food pieces 103 coming out of the heating cavity 105 arranged in such waythat food pieces 103 will be shortly airbome when leaving the high speed conveyor end 113.A spraying unit 115 placed further downstream the high speed conveyor belts end 113 forcoating the food pieces while being on the projected flying path. Food pieces can then befurther baked or processed 160. The high speed conveyer 111 consist of an teflon coatedglasfiber 4 mm net endless conveyer and preferable set to 1-600 rn/s. The spraying unit 115 ispreferable set to apply 0,01 to 30 weight percentage of oil or other coating. The apparatusconsist of two divided 114 parts and it is possible to run the spraying unit 115 freestanding.
Figure 2 is a side view of a vibration conveyer comprising a suspended body 205 hanging ona substructure 203 with the aid of a wire 207 attached in a spring 210. The conveyer 101 isattached to the body 205. The motovibrator 107 is attached to the body 205. In the illustratedembodiment a pair of counter-rotating extemal electric motovibrators from the WAM-groupis fitted in parallel on both sides of the suspended body 205. The motovibrator 107 haseccentric weights fitted on both shafts creating a sinusoidal force and the angle of the weightcould be turned from 0 to 100% eccentricity. The full speed frequency of the presentmotovibrator is 1000 Hz and can easily be controlled by an inverter or other steeringequipment. By changing the angle, frequency and eccentric weights of the motovibrator 107 asuitable amplitudes and vector can preferable be set to get a good separation and flow andreach a total separation of every food piece by the conveyor downstream end 106. Theconveyor 101 in the illustrated example is made of stainless steel krenel network, 2 mm thicksteel wire, diameter of 15 mm and an open area of 86% and is attached to the substructure 205by screw it tight with a distance 213.. The conveyor 101 can easily be changed depending on what food pieces that are being processed.
Figure 3 is a side view of an upper part of a heating unit 305 comprising a fan 301 and a heating tube 302 for creates a heating and drying effect upon the food pieces 103. The heating tube 302 has an end connector 304. An electrical wire 306 goes through an isolating material308 and to an electrical wire terrninal 310. The fan 302 blows gas through a holed plate 312and down towards the food pieces 103 on a vibrating conveyor 101 and passing the heatingtube 302 and the connectors 304. The gas going into the fan 302 could be taken from fresh airor pre heated fresh air, steam or cleaned and recycled steam. A mirror unit as the upper unit305 can be placed beneath the conveyor 101 but facing upward. The heating tube 302 is ahalogen heater lamp with a power of 1000 W and emit, when set on full power, a peakwavelength of ll00 nm and a color (CCT) of l0l2 K. The tube has a gold reflector on theback of the quartzglas.
Figure 4 is sectional view of separated parts of the vibration conveyor 101 and three upperheating units and three lower heating units 305 of the apparatus. The conveyor 101 hasstabilizing crossbars 419. The upper and lower heater units 305 and the conveyor 101 areseparated in figure 4 but closed when in operation and arranged in such way that leaving aspace for the conveyor 101 between the heater units 305. Adjacent side plates 405 and aninlet/outlet plates 407 are attached to the heating unit 305. It is preferable that the inlet/outletplate 407 is lower plate than the side plates 405 for creating a gap between the upper andlower heating units when moved together and enable easy infeed and outfeed of food pieces.The adjacent side plates 405 has holes 413 wherein the stabilizing crossbars 419 can move.When in operation the conveyor 101 is connected to the vibrating body 205. The upper or the lower heating units 305 could be tumed off so heat is only applied from one side.
Figure 5 is a side view of an coating unit without the vibrating feeder seen in figure 2comprising . Upper heating and lower heating unit 305, a high speed conveyor 111 foraccelerating food pieces so they can slide fly through curtains of oils created by an uppersprayer 515 and a lower sprayer 519.. The upper sprayer 515 and the lower sprayer 519 areairless sprayer that are driven with hydraulic pressure, a hydraulic system PulsJetTM fromSpaying System Co, with a flat nozzle creating an oil curtain that is narrow in the direction oftravelling. PulsaJet sprays can provide a very controllable flowrate of oil by pulsing the oil,with up to 25000 cycles per minute and regulate the oil flow from l0 to 100%. If wanted toone of the sprayers could be turned of and only coating one side. Excess oil from the uppersprayer 515 is spayed into a collector 517 and eXcess oil from the lower sprayer 519 issprayed into another collector 521. Energy efficiency is an important factor for economic andenvironmental reasons but also for increased efficiency of the heating unit 305. Therefore the energy from vaporing steam is preferable collected in the outgoing venting pipe 550 and is preferable used in other process steps or led to a condenser. In a most preferable arrangementthe steam is led to a gas separator taking condensate away and a blower leading back hot gas to the heat units 305 by an incoming pipe 351 to one or multiple heating units 305.
Figure 6 is a sectional perspective view of the coater comprising a vibrating conveyor 101feeding food pieces 103 out heating unit 305 and into the spraying unit 115 and their onto ahigh speed conveyor 111 which move so fast that the food pieces keep their momentumforward as the conveyor returns turns at it's downstream end 113 and slide fly between anupper sprayer 515 and an oil collector 517 through an oil curtain 611 and keep slide flythrough a second oil curtain 617 between a lower oil spray 519 and a collector 521. The foodpieces could then be landed for further processing 160.
Claims (10)
1. An apparatus for continuous1y coating food pieces comprising: a first part comprising a vibrating feeding conveyor (101) having an upstream (105)and doWnstream end (106); an open ended heating cavity (110) With heat sources(305) for heating food pieces (330) conveyed through the cavity by the vibratingconveyor (101); a second part (115) p1aced at the doWnstream end of the first conveyor(113)comprising a high speed conveyor be1t (111) having a upstream (112) and doWnstreamend (113); Sprayers (515,519) p1aced further doWnstream the end of the fast conveyor(113), arranged in such Way that they can spray coating (611,617) on airbome andg1iding food pieces.
2. An apparatus according to c1aim 1 Wherein the heat source unit (305) comprising of afan (301) a heat e1ement (302) that can heat the gas and Where the gas is b1oWn ontothe food pieces (103).
3. An apparatus according to c1aim 1 Wherein the heat source comprising of an infraredradiator (302).
4. An apparatus according to c1aim 1 Wherein the heat units (305) are arranged so they heat the food product (103) both from top and bottom.
5. A method of coating food pieces comprising a) a first step of moving food pieces (103) on a vibrating feeding conveyor (101) froma first upstream end (105) to a second open doWnstream end (106) through a heatingcavity (110) Wherein heat is transferred to the food pieces (103) b) a second step of conveying the food pieces on a fast conveyor (111) from a firstupstream end (112) to an doWnstream end (113) in such speed that the food piecesWi11 get airborne and g1ide from the end of the conveyor (113) and spraying the foodpieces (103) With coating (611,617) While being airbome and g1iding.
6. A method according to c1aim 5 Wherein on1y the second step (b) is used and foodpieces (103) are conveyed by other means to the upstream end (112) of the fast conveyor (111).
7. A method according to c1aim 5 Wherein the fast conveyor be1t (111) have a preferab1espeed of 1 to 600 meter per second and more preferab1e 3 to 80 meter per second.
8. A method according to c1aim 5 Wherein 313 kJ to 1195 k] per kg of product of thetransferred heat is absorbed by the food pieces.
9. A method according to c1aim 5 Wherein the food pieces are conveyed by a vibratingconveyor (101) in such Way that every food piece is separated from other food piecesby the end of doWnstream end (106).
10. A method according to c1aim 5 Wherein the food pieces are coated With 0,01 to 30 Wet Weight percentage of oi1 and more preferab1e 0,1 to 3% of oi1.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE2030189A SE544202C2 (en) | 2020-06-08 | 2020-06-08 | Apparatus and method for coating food snack pieces |
| PCT/SE2021/050525 WO2021251869A1 (en) | 2020-06-08 | 2021-06-03 | Apparatus and method for coating food snack pieces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE2030189A SE544202C2 (en) | 2020-06-08 | 2020-06-08 | Apparatus and method for coating food snack pieces |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| SE2030189A1 true SE2030189A1 (en) | 2021-12-09 |
| SE544202C2 SE544202C2 (en) | 2022-03-01 |
Family
ID=78846309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| SE2030189A SE544202C2 (en) | 2020-06-08 | 2020-06-08 | Apparatus and method for coating food snack pieces |
Country Status (2)
| Country | Link |
|---|---|
| SE (1) | SE544202C2 (en) |
| WO (1) | WO2021251869A1 (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1151945A (en) * | 1980-06-27 | 1983-08-16 | Surendra P. Mehta | Low fat content potato chips |
| GB2324952A (en) * | 1997-04-30 | 1998-11-11 | United Biscuits Ltd | Low fat potato crisps |
| US5846587A (en) * | 1995-05-31 | 1998-12-08 | Nabisco Technology Company | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks |
| JP2009207393A (en) * | 2008-03-03 | 2009-09-17 | Calbee Foods Co Ltd | Food-conveying system and oscillation type conveyer |
| AU2013200974A1 (en) * | 2008-01-18 | 2013-03-14 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| GB2519792A (en) * | 2013-10-30 | 2015-05-06 | Frito Lay Trading Co Gmbh | Apparatus for, and method of, conveying food sliced |
-
2020
- 2020-06-08 SE SE2030189A patent/SE544202C2/en not_active IP Right Cessation
-
2021
- 2021-06-03 WO PCT/SE2021/050525 patent/WO2021251869A1/en active Application Filing
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1151945A (en) * | 1980-06-27 | 1983-08-16 | Surendra P. Mehta | Low fat content potato chips |
| US5846587A (en) * | 1995-05-31 | 1998-12-08 | Nabisco Technology Company | Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks |
| GB2324952A (en) * | 1997-04-30 | 1998-11-11 | United Biscuits Ltd | Low fat potato crisps |
| AU2013200974A1 (en) * | 2008-01-18 | 2013-03-14 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| JP2009207393A (en) * | 2008-03-03 | 2009-09-17 | Calbee Foods Co Ltd | Food-conveying system and oscillation type conveyer |
| GB2519792A (en) * | 2013-10-30 | 2015-05-06 | Frito Lay Trading Co Gmbh | Apparatus for, and method of, conveying food sliced |
Also Published As
| Publication number | Publication date |
|---|---|
| SE544202C2 (en) | 2022-03-01 |
| WO2021251869A1 (en) | 2021-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5858431A (en) | Method and apparatus for preparing fat free snack chips using hot air impingement, microwaving, and hot air drying | |
| RU2459417C1 (en) | Method for production of snack food product beneficial for health | |
| US5802959A (en) | Baked, non-oil containing snack product food | |
| US4756916A (en) | Process for producing low oil potato chips | |
| US5816138A (en) | Apparatus for preparing a baked, non-oil containing snack food product | |
| EP0482709B1 (en) | Low fat snack | |
| US5470600A (en) | Method of making fat free potato chips | |
| JP6153317B2 (en) | Non-fried potato chips and manufacturing method thereof | |
| JP6245798B2 (en) | Non-fried potato chips and manufacturing method thereof | |
| US8685480B2 (en) | Method and apparatus for making food chips | |
| GB2481272A (en) | Low surface oil potato chip and method of manufacture | |
| SE2030189A1 (en) | Apparatus and method for coating food snack pieces | |
| US5399367A (en) | Process for baking tortilla chips | |
| US8808780B2 (en) | Method and apparatus for making a food chip product | |
| US20230217969A1 (en) | Apparatus and method for steam frying food snack pieces | |
| GB2539539A (en) | De-oiling method in the manufacture of low oil snack food | |
| GB2482429A (en) | Separating products on a conveyor using brush elements | |
| JP2017221619A (en) | Vegetable steaming device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| NUG | Patent has lapsed |