| 摘要 |
1,135,503. Drying foods; agglomerates. PILLSBURY CO. 18 May, 1967 [26 May, 1966], No. 23027/67. Headings A2D and A2E. [Also in Division B1] Food materials comprising solid components dissolved or dispersed in liquid are dried by spraying the material into a chamber which is supplied with a stream of drying gas, and collecting at least a portion of the partially-dried particles on a foraminous screen, the deposit of material being in porous form so that the drying gas can pass through the pores of the deposit and effect further drying. Examples relate to drying (1) a mixture of flour, sucrose, shortening, emulsifiers, and water, (2) flour-water slurry, (3) a mixture of non-fat milk solids and water, (4) lactose solution. Porous solid agglomerates may be produced by suspending solid particles, e.g. dried milk, vegetable or fruit juice, in drying gas, spraying the suspension with water, and directing the tacky particles towards a foraminous screen. |
