METHOD AND DEVICE OF LOW TEMPERATURE EXTRUSION FOR ENERGY OPTIMISED AND VISCOUS ADAPTIVE PATTERNING OF FROZEN AERATED MASSES

摘要

FIELD: food industry. ^ SUBSTANCE: invention concerns food-processing industry and can be used at manufacture deep frozen desserts. When performing the method consumed mechanical energy applied to partly frozen mass is increased in each following zone along the length of extruder screw channel depending on increase of extruding mass local viscous. The device performing the method contains a screw with adjustable geometry according to the extruder length and with locally adaptive extruded mass according to local viscous. ^ EFFECT: mass pattern processed with the mentioned method provides for storage life and flow properties increase enabling improved forming, portioning and scooping features; provides for continuous freezing and optimal patterning of aerated mass with minimal mechanical energy consumption. ^ 29 cl, 12 dwg