WO2014177574A1 - Vorrichtung und verfahren zum trocknen von trocknungsgütern, insbesondere lebensmitteln - Google Patents
Vorrichtung und verfahren zum trocknen von trocknungsgütern, insbesondere lebensmitteln Download PDFInfo
- Publication number
- WO2014177574A1 WO2014177574A1 PCT/EP2014/058743 EP2014058743W WO2014177574A1 WO 2014177574 A1 WO2014177574 A1 WO 2014177574A1 EP 2014058743 W EP2014058743 W EP 2014058743W WO 2014177574 A1 WO2014177574 A1 WO 2014177574A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- drying
- zone
- conveying direction
- drying zone
- product conveying
- Prior art date
Links
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B15/00—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form
- F26B15/10—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions
- F26B15/12—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined
- F26B15/122—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined the objects or batches of material being carried by transversely moving rollers or rods which may rotate
- F26B15/126—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined the objects or batches of material being carried by transversely moving rollers or rods which may rotate the material being "pasta" products, e.g. spaghetti
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B23/00—Heating arrangements
- F26B23/001—Heating arrangements using waste heat
- F26B23/002—Heating arrangements using waste heat recovered from dryer exhaust gases
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B2210/00—Drying processes and machines for solid objects characterised by the specific requirements of the drying good
- F26B2210/06—Long pasta, e.g. spaghetti
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P70/00—Climate change mitigation technologies in the production process for final industrial or consumer products
- Y02P70/10—Greenhouse gas [GHG] capture, material saving, heat recovery or other energy efficient measures, e.g. motor control, characterised by manufacturing processes, e.g. for rolling metal or metal working
Definitions
- the present invention relates to a device for drying drying goods, in particular foods such as
- Pasta a plant for producing goods, in particular a pasta line for the production of pasta, and a method for drying of drying goods, in particular
- Treatment zones wherein the heat energy from the first and / or the second treatment zone is removed and partially re-introduced into the first treatment zone.
- an inventive device for drying of drying goods which contains the following components: a single drying zone, through which the
- At least a portion of the thermal energy of the drying zone emerging drying medium is transferable to a heating fluid; at least one arranged in the drying zone inner heat exchanger, by means of which at least a part of
- the drying goods can be foodstuffs.
- the foods may be or include cereals such as rice, wheat, corn, barley or any combination thereof.
- the grain can be roughly in the form of
- Cereal flakes present. Cereal containing foods include pasta, extrudates, breakfast cereals or malt. Alternatively or additionally, the dried goods but also feed, other biomass or more
- wood such as in the form of wood chips
- grass such as in the form of wood chips
- hydrous granules or any combination thereof.
- Drying zone can be removed.
- Drying material at the beginning of the drying process it is in the sense of this first variant is not a drying zone. If the goods to be dried are pasta, in the first variant, at least 3% by weight of the water should be removed in a drying zone (based on the total weight of the water)
- a stabilization zone known per se for pasta in which, for example, only about 0.5 to 1% by weight of the water are removed (based on the total weight of the pasta at the beginning of the drying process), is not regarded as a drying zone in the sense of this first variant ,
- a second variant at least 10% by weight of the water contained in the drying material at the beginning of the drying process is to be removed in a drying zone by the abovementioned removal of water; in a zone less than 10% by weight of the In the sense of this second variant, this is not a drying zone in the sense of this second variant.
- drying medium out of the drying zone which are designed and arranged so that with their help, the drying medium and the water contained therein can be removed in the amounts specified above from the drying zone.
- the means for guiding the drying medium within a drying zone and / or the means for discharging the drying medium out of the drying zone can be designed, for example, as fans.
- the device can also within the
- drying medium according to the invention is guided substantially along the product conveying direction when the current density of the averaged over the drying zone
- Drying medium with the product conveying direction an angle of less than 90 °, preferably less than 60 °, even further
- the drying medium can be introduced together with the material to be dried through a common inlet opening in the drying zone and / or by a common Outlet be discharged.
- the drying medium is preferably air.
- At least part of the heat energy of the drying medium emerging from the drying zone is applied to the heating fluid
- the heating fluid may be, for example, water, oil or air, with water and oil being preferred because of their higher specific heat capacities.
- the device according to the invention contains only a single one
- Drying zone as defined above.
- a device with only a single drying zone is structurally very simple and allows easy process control. As has been shown, a single drying zone is sufficient to at least one
- the drying zone may contain one or more internal heat exchangers.
- a plurality of heat exchangers can be connected in series, so that the heating fluid can flow through these heat exchangers in succession.
- the device is designed such that the
- Heating fluid substantially opposite to
- the heating fluid is introduced into a first region of the inner heat exchanger which is further downstream and is discharged out of the inner heat exchanger from a second region, which continues to be pumped, so that it is not absolutely necessary the heating fluid exactly at an angle 180 ° to
- Heat exchanger is designed and arranged such that the heating fluid, for example meandering through it can be guided.
- the guide of the heating fluid substantially opposite to the product conveying direction has the consequence that the temperature of the heating fluid decreases in the opposite direction to the product conveying direction, ie increases along the product conveying direction. In this way it can be achieved that the temperature of the drying medium also increases along the product conveying direction. This in turn has the consequence that the drying goods experience an increasing ambient temperature during their conveyance through the drying zone. Especially when the ambient temperature along the
- the drying zone contains at least one
- Outlet opening for the drying medium which at the downstream end of the conveying direction with respect to the product conveying direction
- Drying zone is arranged, and the outer heat exchanger is designed and arranged such that at least part of the heat energy of the exiting from this outlet opening
- Drying medium is transferable to the heating fluid.
- a region through which the material to be dried is transported during normal operation of the device downstream of the device
- Drying medium at the end of the drying zone has a high temperature and a high absolute humidity (in particular a high absolute humidity), also a large heat transfer can be achieved when the drying medium is removed from there.
- Moisture contained in the drying medium in particular the water contained therein, at least partially condensed before flowing through and / or during the passage of the outer heat exchanger. In this way, namely, the heat of condensation arising here can be transferred to the heating fluid.
- the drying zone includes
- Definition refers to a "end that is in contact with the conveying direction of the product" here and below an end, through which the material to be dried passes during normal operation of the product
- Drying medium present Such a construction is
- the drying zone contains some
- Embodiments at least one inlet opening for the heating fluid, which with respect to the product conveying direction is arranged downstream end of the drying zone, and the outer heat exchanger is designed and arranged such that the heated by means of the outer heat exchanger heating fluid is introduced into this inlet opening. This ensures that the heating fluid at the delivery end of the
- Drying zone has the highest possible temperature, in particular the highest temperature within the drying zone.
- the means may be designed as a means for adding heated water.
- the means may also be designed as electrical heating means; then the heating fluid can be conducted in a closed circuit.
- the drying zone includes
- the product conveying direction extends at an angle to the horizontal, preferably less than 30 °, more preferably less than 10 °, and more preferably at least during part of the drying process, preferably throughout the drying process is less than 5 °.
- spaghetti on the professional itself
- Drying process at an angle to the vertical which is preferably less than 30 °, more preferably less than 10 ° and more preferably less than 5 °.
- a device as described above may be part of a plant for manufacturing goods, which also forms an aspect of the present invention.
- the plant may be, for example, a pasta line for making
- Contain treatment zones in which the dehydration is lower than described above Contain treatment zones in which the dehydration is lower than described above.
- the goods, in particular pasta can be optimally prepared for the subsequent storage process.
- Another aspect of the invention relates to a process for drying drying products, in particular foods such as pasta.
- the dried goods are transported along a
- Conveyed product conveying direction through a single drying zone a drying medium is passed through the drying zone substantially along the same product conveying direction, is at least a part of the heat energy of the
- Heat transfer fluid and is in the drying zone at least part of the
- Drying goods in particular the food such as
- Pasta are stabilized, for example, in a known stabilization zone. Subsequently, the
- Drying goods especially foods such as pasta
- the dried goods, in particular foods such as pasta can be cooled, for example in a cooling zone known per se.
- Drying medium can help with at least one internal
- Heat exchanger can be achieved, which is arranged in the drying zone.
- the heat transfer from the drying medium, which emerges from the drying zone, to the heating fluid can be carried out with the aid of at least one outer heat exchanger.
- the drying medium is relative to the
- the drying medium enters the drying zone at the end of the drying zone that is in the conveying direction with respect to the product conveying direction.
- the heating fluid with respect to the
- Product conveying direction conveying away end of the drying zone introduced into the drying zone. This ensures that the heating fluid at the end of the drying zone has the highest possible temperature.
- the heating fluid can be further heated, for example by adding heated water.
- the heating fluid may be discharged from this drying zone at the end of the drying zone that is in the conveying direction with respect to the product conveying direction.
- the heating fluid is preferably conducted through the drying zone substantially opposite to the product conveying direction. As already explained above, this can be achieved by the temperature of the drying medium along the
- Such a device can
- At least one drying zone in particular a plurality of drying zones, through which the dried goods are conveyed along a product conveying direction and through which a drying medium can be guided substantially along the product conveying direction;
- At least one outer heat exchanger by means of which at least a part of the heat energy of the last with respect to the product conveying direction
- Drying zone emerging drying medium is transferable to a heating fluid
- Drying zone is understood to be that drying zone through which the material to be dried is conveyed through last. It will be readily apparent to those skilled in the art from the structure of the apparatus which is the product conveying direction and which is the final drying zone. A drying zone is understood according to the above definition.
- Product conveying direction conveyor downstream of the drying zone, in which the recovered energy is introduced containing the device with more than two drying zones so no further drying zone in the above sense.
- Stabilization zone in which only 0.5 to 1 wt .-% of the water are withdrawn (based on the total weight of the
- the last drying zone contains an internal one
- Heat exchanger with the help of which recovered heat energy can be reintroduced into this last drying zone.
- the last drying zone may contain at least one outlet opening for the drying medium as described above, which in relation to the
- Drying zone is arranged.
- the outer heat exchanger can be designed and arranged such that at least part of the heat energy of the drying medium emerging from this outlet opening can be transmitted to the heating fluid. If there are several drying zones, the last one can be
- Drying zone at least one inlet opening for the
- Drying zone is arranged. If several drying zones are present, the last drying zone can have at least one inlet opening for the Have heating fluid, which with respect to the
- Drying zone is arranged, and the outer heat exchanger may be formed and arranged such that the heated by means of the outer heat exchanger heating fluid in this
- the last drying zone may have at least one outlet opening for the
- the plant for producing goods in particular the pasta line for producing pasta, contains a device as described above with at least two drying zones, which has a plurality of drying zones.
- the system should not have any further downstream from the last drying zone of the device
- a stabilization zone, a moistening zone or a cooling zone is arranged downstream of the last drying zone of the device.
- Drying goods especially foods such as pasta, especially with one as described above
- the items to be dried along a product conveying direction are conveyed successively through at least one, in particular also through a plurality of drying zones, Drying medium substantially along the
- Drying zone especially by several
- Drying zones is performed, at least part of the heat energy of the last with respect to the product conveying direction
- Heating fluid is transferred and in the last drying zone at least part of
- Drying zone or other treatment zone is transferred.
- the other treatment zone may, for example, be a hanging device for pasta.
- the dried goods can be stabilized after the exit from the last drying zone and / or moistened and / or cooled.
- the heat energy from a heating fluid by means of at least one internal Heat exchanger are transferred to the drying medium, which is located in the last drying zone.
- Heat exchanger can be achieved in the respect of the
- Product conveying direction is arranged last drying zone.
- the heat transfer from the drying medium, which emerges from the last drying zone with respect to the product conveying direction, onto the heating fluid can take place with the help of at least one outer
- the drying medium is relative to the
- the drying medium can am with respect to the
- Drying zone enter this last drying zone.
- the heating fluid can be introduced into this last drying zone at the end of the last drying zone which is downstream of the product conveying direction and / or it can be discharged from this last drying zone at the end of the last drying zone upstream of the product conveying direction.
- Figure 1 a schematic side view of a first
- Figure 2 a schematic side view of a second
- inventive device with two Drying zones, in each of the two
- Figure 3 a schematic side view of a third
- Figure 4 a block diagram of an inventive
- Figure 1 shows a schematic side view of a
- Device in the form of a pasta dryer with a single drying zone 11.
- this drying zone 11 can pastas (for example on rods).
- the pasta is made by a
- Inlet 17 is introduced into the drying zone 11. Through this inlet opening 17 also air 12 is introduced, which serves as a drying medium.
- Heat exchanger 14 is arranged, by means of which at least a portion of the heat energy of a heating fluid 16 is transferable to the air 12.
- the heating fluid 16 which is preferably formed by water, flows through the inner heat exchanger 14 substantially counter to the product conveying direction F, preferably through
- the air 12 passes through a
- Outlet opening 19 is supplied through a line 20 to an outer heat exchanger 13. There, at least part of the heat energy of the air 12 is transferred to the water 16.
- at least part of the water contained in the air 12 condenses in the outer heat exchanger 13, so that the condensation heat that arises in this case also condenses on the water 16
- the water 16 then flows through a conduit 21 and an inlet opening 22 arranged at the delivery end 18 into the inner heat exchanger 14. If required, it can be arranged downstream of the outer heat exchanger 13 and upstream of the inlet opening 22
- Supply line 23 further, in particular heated water to be supplied. Also, if necessary, by a discharge from the outer heat exchanger 13 and the discharge side of the inlet opening 22 arranged discharge 24 water 16 are removed. At the conveyor-soapy end 25 of the drying zone 11, the water is passed out through an outlet opening 26 and fed back through a line 27 to the outer heat exchanger 13.
- the temperature of the air 12 during the flow of the drying zone 11 along the product conveying direction F increases from about 50 ° C to about 95 ° C, and the relative humidity decreases from about 75% to about 60%.
- the pasta is heated steadily, and its moisture content decreases from about 26 wt .-% to about 12 wt .-%.
- the temperature of the air 12 decreases due to the heat transfer to the water 16 from about 95 ° C to about 65 ° C from.
- the water 16 in the outer heat exchanger 13 is heated from about 55 ° C to 75 ° C.
- water is added to a temperature of about 115 ° C, whereby the water entering through the
- Inlet opening 22 receives a temperature of about 100 ° C.
- the temperature of the water 16 then decreases again from about 100 ° C to about 55 ° C.
- FIG. 2 shows a schematic side view of a second device 10 'according to the invention with two in succession
- the dried goods, especially the pasta, are along a
- Heat exchanger 13 or 13 'etc. heat energy from the second, so last drying zone 11 'leaving air 12' are transmitted via the outer heat exchanger 13 'to the water 16' and from there by means of the inner heat exchanger 14 'turn on the air 12' in the second drying zone 11 '.
- the embodiment according to the schematic side view of Figure 3 shows a device 10 '' with three
- Drying zones 11, 11 ', 11' ' are structurally identical to the two treatment zones according to the exemplary embodiment in FIG. 1 of WO 2010/108806; for details on these two zones, reference is made to the description and Figure 1 of WO 2010/108806.
- the third and last drying zone 11 " is identical to that in FIG.
- Drying zone 11 shown in the present application and contains, inter alia, an inner heat exchanger 14 '' and an outer heat exchanger 13 '', which are identical to the inner
- FIG. 4 is a block diagram of an inventive device
- Pasta line 30 for making spaghetti The spaghetti are formed by means of a press head 31 and hung by means of a hanging device 32 on rods, both of which are known per se. On these bars, the
- stabilization zone 33 is also a dehydration. However, this is only about 0.5 to 1 wt .-% of water (based on the total weight of the spaghetti at the beginning of
- Drying device 10 is thus within the meaning of the invention with respect to the product conveying direction F last drying zone of the pasta line 30th
Abstract
Description
Claims
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BR112015027324A BR112015027324A2 (pt) | 2013-04-30 | 2014-04-29 | dispositivo e processo para secagem de materiais de secagem, especialmente alimentos |
EP14720147.9A EP2992285A1 (de) | 2013-04-30 | 2014-04-29 | Vorrichtung und verfahren zum trocknen von trocknungsgütern, insbesondere lebensmitteln |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP13165949.2 | 2013-04-30 | ||
EP13165949 | 2013-04-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2014177574A1 true WO2014177574A1 (de) | 2014-11-06 |
Family
ID=48288821
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2014/058743 WO2014177574A1 (de) | 2013-04-30 | 2014-04-29 | Vorrichtung und verfahren zum trocknen von trocknungsgütern, insbesondere lebensmitteln |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP2992285A1 (de) |
BR (1) | BR112015027324A2 (de) |
WO (1) | WO2014177574A1 (de) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023036470A1 (de) * | 2021-09-11 | 2023-03-16 | Grenzebach Bsh Gmbh | Trockner zum trocknen von platten bei niedrigen temperaturen |
Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT345769B (de) * | 1976-08-18 | 1978-10-10 | Waagner Biro Ag | Verfahren zur trocknung und vorerhitzung der kohle und einrichtung zur durchfuehrung des verfahrens |
EP0129892A2 (de) * | 1983-06-24 | 1985-01-02 | Bühler AG | Verfahren zur Herstellung von langen Teigwaren und Vorrichtung zur Durchführung eines solchen Verfahrens |
US4602438A (en) * | 1985-04-26 | 1986-07-29 | Westinghouse Electric Corp. | Method and apparatus for fluidized steam drying of low rank coals with wet scrubbing |
DE19758184A1 (de) * | 1997-12-30 | 1999-07-01 | Gisbert Dr Guerth | Verfahren und Vorrichtung zur Dehydratation und Trocknung von Feststoff-Flüssigkeitsgemischen |
WO2009150192A2 (de) | 2008-06-10 | 2009-12-17 | Bühler AG | Verfahren zum trocknen von teigwaren |
WO2010108806A1 (de) | 2009-03-23 | 2010-09-30 | Bühler AG | Verfahren und vorrichtung zum trocknen von gütern |
WO2010122166A1 (de) | 2009-04-24 | 2010-10-28 | Bühler AG | Verfahren zum trocknen von reis |
WO2013124140A1 (de) | 2012-02-22 | 2013-08-29 | Bühler AG | Trocknung von lebensmitteln, insbesondere von teigwaren |
WO2013124220A1 (de) | 2012-02-22 | 2013-08-29 | Bühler AG | Trocknung von lebensmitteln, insbesondere teigwaren, mit einem kunststoff enthaltenden ventilatorflügel |
-
2014
- 2014-04-29 WO PCT/EP2014/058743 patent/WO2014177574A1/de active Application Filing
- 2014-04-29 BR BR112015027324A patent/BR112015027324A2/pt not_active IP Right Cessation
- 2014-04-29 EP EP14720147.9A patent/EP2992285A1/de not_active Withdrawn
Patent Citations (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AT345769B (de) * | 1976-08-18 | 1978-10-10 | Waagner Biro Ag | Verfahren zur trocknung und vorerhitzung der kohle und einrichtung zur durchfuehrung des verfahrens |
EP0129892A2 (de) * | 1983-06-24 | 1985-01-02 | Bühler AG | Verfahren zur Herstellung von langen Teigwaren und Vorrichtung zur Durchführung eines solchen Verfahrens |
US4602438A (en) * | 1985-04-26 | 1986-07-29 | Westinghouse Electric Corp. | Method and apparatus for fluidized steam drying of low rank coals with wet scrubbing |
DE19758184A1 (de) * | 1997-12-30 | 1999-07-01 | Gisbert Dr Guerth | Verfahren und Vorrichtung zur Dehydratation und Trocknung von Feststoff-Flüssigkeitsgemischen |
WO2009150192A2 (de) | 2008-06-10 | 2009-12-17 | Bühler AG | Verfahren zum trocknen von teigwaren |
WO2010108806A1 (de) | 2009-03-23 | 2010-09-30 | Bühler AG | Verfahren und vorrichtung zum trocknen von gütern |
WO2010122166A1 (de) | 2009-04-24 | 2010-10-28 | Bühler AG | Verfahren zum trocknen von reis |
WO2013124140A1 (de) | 2012-02-22 | 2013-08-29 | Bühler AG | Trocknung von lebensmitteln, insbesondere von teigwaren |
WO2013124220A1 (de) | 2012-02-22 | 2013-08-29 | Bühler AG | Trocknung von lebensmitteln, insbesondere teigwaren, mit einem kunststoff enthaltenden ventilatorflügel |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2023036470A1 (de) * | 2021-09-11 | 2023-03-16 | Grenzebach Bsh Gmbh | Trockner zum trocknen von platten bei niedrigen temperaturen |
Also Published As
Publication number | Publication date |
---|---|
BR112015027324A2 (pt) | 2017-07-25 |
EP2992285A1 (de) | 2016-03-09 |
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