| 摘要 |
<p>1,078,134. Conditioning confectionery for drying. SOCIETE FIVES LILLE CAIL. Sept. 24, 1964 [Sept. 26, 1963; Oct. 1, 1963], No. 38949/64. Heading A2E. [Also in Division F4] In order to assist the drying of cooked masses of confectionery and similar products the viscosity is diminished by forcing the cooked mass through the apertures of a perforated wall into a chamber wherein steam circulated along the back side of the wall intimately mixes with the filaments or droplets issuing out of the apertures. The apparatus includes a rotary bowl 40, whose walls are pierced by a large number of apertures 46, and a rotary centrifuging basket 41 defining an annular steam chamber 45, such that material to be treated when poured into the bowl is centrifugally expelled through the apertures into the annular chamber in the form of filaments or droplets, in which it is intimately mixed with steam admitted at 42. The liquid phase of the steam-treated cooked mass then passes through a rotary screen 47 of a drying basket 34 into a tank 32, whereas solid particles such as crystals, are expelled at the upper end and recovered in tank 33. The apparatus preferably includes provision for rotating the bowl at a different speed from that of the centrifugal and drying baskets (Fig. 4, not shown) and for the maintenance of a pressure below atmospheric whereby emulsification of the cooked mass by air is prevented. The pressure prevailing in the annular chamber should be substantially equal to the steam pressure at the temperature of the product. The admission of steam is regulated to give the desired temperature difference between the cold cooked mass delivered and the re-heated cooked mass recovered.</p> |
