WO2006103526A1 - Machine de torrefaction a air chaud integre - Google Patents

Machine de torrefaction a air chaud integre Download PDF

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Publication number
WO2006103526A1
WO2006103526A1 PCT/IB2006/000709 IB2006000709W WO2006103526A1 WO 2006103526 A1 WO2006103526 A1 WO 2006103526A1 IB 2006000709 W IB2006000709 W IB 2006000709W WO 2006103526 A1 WO2006103526 A1 WO 2006103526A1
Authority
WO
WIPO (PCT)
Prior art keywords
hot air
deck
roasting
resting
vibratory
Prior art date
Application number
PCT/IB2006/000709
Other languages
English (en)
Inventor
Kestur Venkatesh Murthy
Karumanchi Sreeshaila Raghavarao
Mahadevaiah Shivakumar
Kodangala Keshav Bhat
Lingamallu Jagan Mohan Rao
Leena Mehendale
A.K Goel
Original Assignee
Council Of Scientific And Industrial Research
Petroleum Conservation Research Association
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 Council Of Scientific And Industrial Research, Petroleum Conservation Research Association filed Critical Council Of Scientific And Industrial Research
Publication of WO2006103526A1 publication Critical patent/WO2006103526A1/fr

Links

Classifications

    • 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
    • F26B3/02—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air
    • F26B3/06—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried
    • F26B3/08—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried so as to loosen them, e.g. to form a fluidised bed
    • F26B3/092—Drying solid materials or objects by processes involving the application of heat by convection, i.e. heat being conveyed from a heat source to the materials or objects to be dried by a gas or vapour, e.g. air the gas or vapour flowing through the materials or objects to be dried so as to loosen them, e.g. to form a fluidised bed agitating the fluidised bed, e.g. by vibrating or pulsating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting
    • A23N12/083—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting with stirring, vibrating or grinding devices

Definitions

  • the present invention relates to an integrated hot air roasting machine for roasting/toasting of cereals, pulses, spices,oil seeds and ready to-eat snack foods.
  • An integrated hot air roasting machine henceforth will be referred to as a device.
  • the device of the present invention is particularly relates to an integrated hot air roasting machine using flue gas useful for roasting / toasting cereals, pulses, spices, oil seeds and ready to-eat snack foods, which enhances the organoleptic properties and the device comprises of the roasting, resting and cooling operation in a single machine, which are done sequentially.
  • the product processed by using this device has uniform color, moisture and other sensorial properties, and the material is processed under
  • roasters are of batch type, continuous sand roasters, rotary type roasters and air jet roasters.
  • unit operations of heat treatment, heat/moisture stabilization followed by cooling are done separately.
  • the major problems in these roasters are non uniform roasting, color, scorched and blackened particles, sand and ash entrapment after processing, which leads to poor quality product.
  • These units are tedious in operation and the operator has to work under the direct influence of smoke and flame and sand roasters are not suitable for roasting of spices like chilies, coriander etc.
  • Rotary units have the standard ovens for roasting all types of flakes in break fast food industry. Flakes are difficult to roast in fixed position on flat board leading to uneven product color. Where as rotary ovens suspend flakes in heated air, which heats all surfaces evenly and results in uniform roasting and color.
  • Rotary units consist of an insulated outer shell, with an inner-rotating cylinder. The inner shell is made up of plain carbon steel and the outer shell, is of mild steel and insulated suitably. Perforated inner shell is used for large flakes as corn, wheat, where as non-perforated cylinders is employed for handling small product.
  • rotary type roasting units An important feature of rotary type roasting units is the presence of lifters inside the inner cylinders for uniform mixing of the product.
  • Band roasters are used for large products of thickness 6 - 20 mm and for those that will crumble in the drum. These are quite simple units in which conveyor moves through the oven chamber and can be direct or indirect fired.
  • a more efficient roaster is a jet zone unit, in which hot air is forced through the nozzle, which directs high velocity air jets on to the product. This result in more uniform product than conveyor roasted products.
  • jet zone unit is not suitable for roasting of oil seeds, breakfast foods etc., as the air jet is of high velocity and would damage the final shape of the product.
  • roasting of unsorted material is not possible. > The roasted material will not have uniform color.
  • the product will have scorched / blackened particles.
  • the main object of the present invention is to provide an Integrated hot air roasting machine for roasting / toasting, having the three different unit operations such as roasting, resting and cooling in a single unit.
  • Another object is for roasting / toasting of cereals, pulses, spices, oil seeds and ready to-eat snack foods continuously, using a single device / machine.
  • Another object is to roast the cereals, pulses, spices, oil seeds and ready to eat snack foods hygienically through mechanized operations, using integrated hot air roasting machine using the flue gas.
  • Still another object is to provide a device to produce roasted cereals, pulses, spices, oil seeds and ready to - eat snack foods of uniform color, texture and other sensorial properties.
  • Still another object of the present invention is to reduce manual drudgery.
  • Yet another object is to increase productivity.
  • Still another object is to provide a device capable of working with a wide range of material to be roasted.
  • Yet another object is to provide a device capable of recirculating the spent hot air for increased thermal efficiency.
  • the device of the present invention overcomes most of the drawbacks of the existing methods of roasting.
  • the novelty of the present invention lies in utilization of the flue gas by directly burning the LPG / NG and combining with the fresh in the optimized proportion to achieve the highest thermal efficiency.
  • the novelty lies in employing vibro bed for "resting or moisture equilibration" operation for completing the roasting, vibro fluidization for cooling of the roasted material and in integrating all these operations in a single unit.
  • figure- 1 represents an embodiment of the device of the present invention useful for roasting / toasting of cereals, pulses, spices, oil seeds and ready to-eat snack foods.
  • the present invention provides an integrated hot air roasting machine, integrating the operations of roasting, resting/moisture equilibration and cooling, using flue gas for roasting / toasting, comprises of a main frame (1) which houses all the parts of the machine, the vibrating roasting deck (2) is mounted on a set of coil springs (3) which is mounted on the main frame (1) through screw fasteners, a perforated sieve (4) and a hood (5) are mounted on the vibrating roasting deck (2) with rubber gasket (6) for sealing the hot air from leakage, a vibratory motor (7) is mounted on the feed end of the vibratory roasting deck for imparting vibrations to the feed material, a vibratory feeder (8) is mounted on the feed side of the vibratory roasting deck (2) for feeding the raw material in to the roaster through a hopper (9) a LPG / NG burner (10) is fastened to the combustion chamber (11) using fasteners, a solenoid valve (12) mounted on the main frame (1) for regulating the LPG / NG
  • the device has a hood at the top and may have additional means such as bolts and nuts for fixing.
  • the hood may preferably be in trapezoidal shape and made of stainless steel. This however, does not restrict the invention as any alternate shape or material can be used.
  • the hood may be provided with flats, which helps to fasten the hood with the vibrating roasting deck.
  • the device has a vibrating roasting deck made of stainless steel as the preferred material. The vibrating roasting deck would facilitate mounting of perforated sieve using gaskets.
  • the device has a vibration motor for varying the frequency of vibration deck.
  • the device has an air blower to vary the fluidization velocity for different raw material.
  • the device has a gasket for sealing the hot air flow between the deck and the hood.
  • the device has a variable quantity feeder to vary the feed rate of the raw material.
  • the device has a photo-sensor inside the combustion chamber to sense the burning flame during the operation.
  • the device has a solenoid valve to regulate the LPG / NG supply to the burner and also to act as safety valve against electrical power failure through the photo sensor.
  • the device has a combustion chamber with a LPG / NG burner for generating hot air, required for roasting.
  • the device has a main frame, which supports all the parts of the roaster.
  • the device has a panel board to house all the electrical controls of the device. Yet another embodiment of the present invention, the device has a return duct to recirculate the hot air to enable higher thermal efficiency.
  • the device has a resting vibratory deck, which houses the vibration motor.
  • the device has a resting deck hood at the top and may have additional means such as bolts and nuts for fixing.
  • the hood may preferably be in trapezoidal shape and made of stainless steel. This however, does not restrict the invention as any alternate shape or material can be used.
  • the hood may be provided with flats, which helps to fasten the hood with the cooling vibratory deck.
  • the device has a plain sheet housed between the resting deck hood and the resting vibratory deck.
  • the device has a gasket to prevent the leakage of the roasted material.
  • the device has a set of springs to mount the resting vibratory deck and the springs are mounted on the main frame.
  • the device has a cooling hood at the top and may have additional means such as bolts and nuts for fixing.
  • the hood may preferably be in trapezoidal shape and made of stainless steel. This however, does not restrict the invention as any alternate shape or material can be used.
  • the hood may be provided with flats, which helps to fasten the hood with the cooling vibratory deck.
  • the device has a cooling vibratory deck made of stainless steel as the preferred material.
  • the cooling vibratory deck would facilitate mounting of perforated sieve using gaskets.
  • the device has a vibration motor for varying the frequency of the cooling vibratory deck.
  • the device has an air blower to cool the roasted material.
  • the device has a rubber gasket for sealing the airflow between the decks.
  • the device has covers to cover all the sides of the roaster.
  • the device has a main frame to accommodate parts of the hot air roasting machine.
  • Still yet another embodiment of the present invention wherein recalculating the spent flue and the air mixture significantly enhancing the thermal efficiency.
  • the generation of flue gas can be obtained by burning the gaseous fuels selected from LPG and NG.
  • the invention is based on our finding that roasting / toasting of cereals, pulses, spices, oil seeds and ready to - eat snack can be of uniform roasting, color and other sensorial properties under hygienic conditions using this device.
  • the raw material is fed in to the roaster by using a vibratory feeder mounted on the main frame.
  • the feed rate of the input raw material can be controlled by using a variac housed inside the panel board.
  • the material is roasted to its characteristic flavour during its travel along the perforated sieve.
  • the time and temperature of roasting / toasting can be varied to suit the raw material and its initial moisture content and the roasted / toasted material is obtained at the outlet of the roasting deck.
  • the hot air is generated in the combustion chamber of the hot air roasting machine by burning liquid petroleum gas.
  • a blower mounted on the main frame generates a stream of air to be mixed with the flue. The generated hot air is blown across the perforated sieve mounted on the vibrating deck. Regulating the supply of LPG / NG can control the temperature B2006/000709
  • the vibrating deck is mounted on the main frame through helical springs.
  • the vibration motor imparts vibrations to the deck through the eccentrically mounted dead weights. Varying the speed of the vibration motor and the position of the dead weights can control the frequency of vibration and its amplitude.
  • the quality of roasting / toasting can be controlled by varying the frequency of vibration, by varying the amplitude of vibration and by controlling the hot air temperature.
  • the roasted material is then transferred to the resting deck of the hot air roasting machine through a chute and the material is allowed to rest on the plain plate of the resting deck for a pre determined time and the material is then transferred to the cooling deck of the hot air roasting machine.
  • the roasted material is then transferred to the cooling deck and cold air is blown using another air blower and the material is cooled to the room temperature.
  • the residence time of cooling is adjusted by varying the speed of the vibration motor through a variable speed drive.
  • the roasted and cooled material is obtained continuously after passing the material through these three stages of operations.
  • the wheat to be roasted is fed in to the hopper mounted on to the vibratory feeder.
  • the wheat is fed on to the perforated sieve at a feed rate ranging between 100 kg / h.
  • the air velocity has been set at 1.4 m / s, at an air temperature ranging between 300 0 C.
  • the residence time of roasting of wheat was set at 50 seconds according to the variety of the input raw material.
  • the temperature of the roasted wheat will be around 85 0 C.
  • the roasted wheat was discharged through the out let chute of the hot air roasting machine to the resting chamber, where the material is held inside this chamber for the moisture to stabilize.
  • the material is then allowed in to the cooling chamber to cool the material to the room temperature of around 3O 0 C with the final moisture of around 5%.
  • the roasted wheat was discharged through the out let chute of the hot air roasting machine and collected in the tray.
  • the working of the roaster is explained below with particular reference to roasting of soji.
  • the soji to be roasted is fed in to the hopper mounted on to the vibratory feeder.
  • the soji is fed on to the perforated sieve vibrating along with the deck and hood, at a feed rate ranging between 60 kg / h.
  • the air velocity has been set at 0.75 m / s, at an air temperature ranging between 300 0 C.
  • the residence time for roasting of soji was set at 45 seconds according to the variety of the input raw material.
  • the temperature of the roasted soji will be around 80 degree centigrade.
  • the roasted soji was discharged through the out let chute of the hot air roasting machine to the resting chamber, where the material is held inside this chamber for the moisture to stabilize.
  • the material is then allowed in to the cooling chamber to cool the material to the room temperature of around 3O 0 C with the final moisture of around 5%.
  • the roasted soji was discharged through the out let chute of the hot air roasting machine and collected in the tray.
  • the vermicelli to be roasted is fed in to the hopper mounted on to the vibratory feeder.
  • the vermicelli is fed on to the perforated sieve vibrating along with the deck and hood, at a feed rate ranging between 80 kg / h.
  • the air velocity has been set at 2.0 m / s, at an air temperature ranging between 300 0 C.
  • the residence time for roasting of vermicelli was set at 45 seconds.
  • the temperature of the roasted vermicelli will be around 85 0 C.
  • the roasted vermicelli was discharged through the out let chute of the hot air roasting machine to the resting chamber, where the material is held inside this chamber for the moisture to stabilize.
  • Example 4 The material is then allowed in to the cooling chamber to cool the material to the room temperature of around 3O 0 C with the final moisture of around 5.5%.
  • the roasted strands of the vermicelli were of light brown in color.
  • the roasted vermicelli was discharged through the out let chute of the hot air roasting machine and collected in the tray.
  • the cocoa bean to be roasted is fed in to the hopper mounted on to the vibratory feeder.
  • the cocoa bean is fed on to the perforated sieve vibrating along with the deck and hood, at a feed rate ranging between 60 kg / h.
  • the air velocity has been set at 2.1 m / s, at an air temperature ranging between 350 0 C.
  • the residence time for roasting of cocoa bean was set at 25 seconds.
  • the temperature of the roasted product was 110 0 C.
  • the roasted cocoa was discharged through the out let chute of the hot air roasting machine to the resting chamber, where the material is held inside this chamber for the moisture to stabilize.
  • the material is then allowed in to the cooling chamber to cool the material to the room temperature of around 3O 0 C with the final moisture of around 5.5%.
  • the roasted beans were of uniform shape and texture.
  • the roasted cocoa was discharged through the out let chute of the hot air roasting machine and collected in the tray.
  • the roasted product is free from contaminants like sand, ash etc. and the roasting operation is carried out in hygienic conditions.
  • the product obtained after roasting is uniform in color, texture and even unsorted raw materials can be used for roasting.
  • the startup / heat up time and shutdown time of the roaster are instantaneous unlike other roasters which need at least 30 minutes and the hot air is recirculated through the blower.
  • the instant heat up of heat transfer medium and recirculation of hot air increases the thermal efficiency of the roaster.
  • the hot air roasting machine is suitable for roasting / toasting of the wide variety of raw material like cereals, pulses, ready to eat snack foods, oil seeds and spices, which is not possible in other types of roaster. Different types of roasters / toasters are needed for different raw materials and each has its drawbacks. Table -1: Standardized process parameters for different Food Materials.
  • the roasting operation can be started or stopped by closing the feeder and by stopping the fuel supply.
  • the roasting process is continuous.
  • the required temperature of the hot air can be varied to the requirement.
  • the air temperature can be obtained with in 20 - 30 seconds and is no heat up time.
  • the hot air is recirculated to increase the thermal efficiency.
  • the integrated hot air roasting machine using flue gas is provided with a photo sensor for sensing the burning flame and incase of flame failure the solenoid valve to close the supply of LPG / NG in to the burner.
  • the hot air roasting machine is an integrated one having all the three operations of roasting, resting and cooling in a single module.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne une machine de torréfaction à air chaud intégré, destinée à torréfier / griller des céréales, des légumes secs, des épices, des graines oléagineuses, des aliments de collation prêts à l'emploi, grâce à un gaz de combustion, comprenant des opérations de torréfaction, de repos et de refroidissement, effectuées dans une machine unique. Le produit traité grâce au dispositif présente une torréfaction uniforme, une couleur uniforme, de la vapeur d'eau et d'autres caractéristiques sensorielles. Toutes les variables, telles que le temps de résidence, la température de l'air chaud, le temps de repos et le temps de refroidissement du matériau torréfié, sont effectuées de manière séquentielle lors de l'utilisation d'un dispositif de commande à logique programmable (PLC). Le dispositif est à haut rendement énergétique, lorsque l'air chaud est recyclé. Le matériau torréfié peut être évacué à travers un orifice de sortie de la machine de torréfaction à air chaud vers la chambre de repos, le matériau étant maintenu à l'intérieur de la chambre pour stabiliser la vapeur d'eau.
PCT/IB2006/000709 2005-03-31 2006-03-29 Machine de torrefaction a air chaud integre WO2006103526A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN753DE2005 2005-03-31
IN753/DEL/2005 2005-03-31

Publications (1)

Publication Number Publication Date
WO2006103526A1 true WO2006103526A1 (fr) 2006-10-05

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CN (1) CN101389231A (fr)
WO (1) WO2006103526A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2062963A3 (fr) * 2007-11-07 2009-08-12 Harburg-Freudenberger Maschinenbau Gmbh Procédé et dispositif de traitement à économie d'énergie et écologique de graines oléagineuses
CN113142617A (zh) * 2021-02-23 2021-07-23 信丰茂旺源生态农业有限公司 一种食用菌烘干空气循环处理装置

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112432467A (zh) * 2020-11-19 2021-03-02 江西尚绿科技有限公司 一种活性炭烘干装置

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2185878A (en) * 1936-05-26 1940-01-02 Coffee Electrost Corp Method of roasting coffee and apparatus therefor
US2220749A (en) * 1937-08-19 1940-11-05 Coffee roaster and method of roasting coffee
US4322447A (en) * 1980-09-29 1982-03-30 Hills Bros. Coffee, Inc. High speed process for roasting coffee
DE3116723C2 (de) 1981-04-28 1984-11-29 NEOTEC Gesellschaft für Nahrungsmittelverfahrenstechnik mbH & Co KG, 2000 Norderstedt Vorrichtung zum Wirbelschicht-Rösten und anschließenden Kühlen von kleinstückigen Naturprodukten, insbesondere Kaffeebohnen
US20040187709A1 (en) * 2003-03-26 2004-09-30 Murthy Kestur Venkatesh Continuous vibro fluidized bed roaster using flue gas

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2185878A (en) * 1936-05-26 1940-01-02 Coffee Electrost Corp Method of roasting coffee and apparatus therefor
US2220749A (en) * 1937-08-19 1940-11-05 Coffee roaster and method of roasting coffee
US4322447A (en) * 1980-09-29 1982-03-30 Hills Bros. Coffee, Inc. High speed process for roasting coffee
DE3116723C2 (de) 1981-04-28 1984-11-29 NEOTEC Gesellschaft für Nahrungsmittelverfahrenstechnik mbH & Co KG, 2000 Norderstedt Vorrichtung zum Wirbelschicht-Rösten und anschließenden Kühlen von kleinstückigen Naturprodukten, insbesondere Kaffeebohnen
US20040187709A1 (en) * 2003-03-26 2004-09-30 Murthy Kestur Venkatesh Continuous vibro fluidized bed roaster using flue gas

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2062963A3 (fr) * 2007-11-07 2009-08-12 Harburg-Freudenberger Maschinenbau Gmbh Procédé et dispositif de traitement à économie d'énergie et écologique de graines oléagineuses
CN113142617A (zh) * 2021-02-23 2021-07-23 信丰茂旺源生态农业有限公司 一种食用菌烘干空气循环处理装置

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