| 摘要 |
794,538. Cooking rice. LEDUC, R. P. C. CARCASSONNE-; March 20, 1956 [Jan. 25, 1956], No. 8755/56. Addition to 779,576. Class 58. The continuous process for cooking rice disclosed in the parent Specification is modified in that rice, after having been soaked in water and drained on the inclined portion of an endless belt 1 and cooked in live steam as it passes through a chamber 11, is partially dried, agitated and finally dried as it passes through a chamber 35, wherein agitation and final drying occur simultaneously. Hot air at a temperature of about 90‹C. may be fed into the chamber 35 through ducts 36a, 36b and 36c and may leave through ducts 37a, 37b and 37c. The rice passing through the chamber 35 may be agitated by stirrers 38 each comprising a fixed vertical comb and a rotatable comb whose teeth alternate with and pass between those of the fixed comb. The stirrers may be constructed and arranged so that the nearer a stirrer is to the outlet of the chamber 35, the smaller is the clearance between the teeth of its fixed and rotatable combs. A transverse partition (not shown) provided with a flexible strip bearing on the rice may be arranged around the belt at the outlet end of the chamber 35, to form an enclosure into which cold air instead of hot air may be fed through the duct 36c to cool the cooked and dried rice. This, having emerged from the chamber 35 may be removed from the belt by a scraper 23. The endless belt 1 may be replaced by two belts, one carrying the rice through the soaking and draining apparatus 3, the other carrying it through the chambers 11 and 35. The apparatus 3 may then be located above the chambers 11 and 35. |
