| 摘要 |
Cereals, having a fat content of 4,5 per cent or more such as oats, are heated directly by means of steam under pressure and of such degree of superheat that the sudden reduction of pressure required to effect puffing can be and is effected after a period insufficient to permit of appreciable modification of the fat content of the grain: this period is never more than five minutes and is generally between one and a half and two minutes. In a specific example, oats having a moisture content of between 6 and 8 per cent are placed in a container and steam at a pressure of about 220 lb. per square inch and carrying about 150 DEG F. of p superheat is fed in. In about half a minute the pressure in the container rises to line pressure, and this pressure is maintained for a period of about one minute, the steam supply then being shut off and the closure of the container opened, thus releasing the pressure and causing the oats to puff. A suitable form of apparatus for carrying out the treatment is described in Specification 472,466. The Specification as open to inspection under Sect. 91 comprises also the application of the process specifically to wheat, maize, rye, barley and rice. This subject-matter does not appear in the Specification as accepted. |
