| 摘要 |
1,062,485. Dehydrated food stuffs. J. CORDING. June 3, 1964 [June 3, 1963], No. 23082/64. Headings A2B, A2D and A2Q. In a process and apparatus, Figs 1 and 2, for producing deyhdrated pieces of food, e.g. fruits or vegetables, which can be rapidly rehydrated, partially dehydrated pieces of food are fed, by gravity, through an inlet opening 3 and an air-lock valve 4, on to a conveyer 2 in a pressure chamber 1, and are heated therein, as by live steam or radiant heat, to raise their temperature to at least 100‹C. The chamber 1 has an outlet passage leading into the downwardly directed, smaller chamber of a puffing gun 7, whose muzzle is closed by a gas-tight closure 8, which can be opened quickly. The conveyer 2 conveys the heated pieces of food into the gun 7. The pressure, in the chamber 1 and the gun, is raised to a desired value by introducing, into the chamber 1, air, carbon dioxide or nitrogen, or a mixture of any of these gases, preferably of low oxygen content. When the gun is substantially filled with pieces of food, the passage between it and the chamber 1 is closed by an air-tight closure 6, and the closure 8 is then quickly opened to discharge the pieces into the normal atmosphere, so that they become puffed and porous. In order to maintain the pressure in the chamber 1, it is essential that one of the closures 6 or 8 should be closed before the other is opened. The conveyer 2 may be a vibrating conveyer, e.g. comprising a stainless steel platen. Alternatively, this conveyer may be an endless belt, e.g. of stainles steel. There may be a plurality of guns 7, Fig. 2, and the pieces of food may be directed into different guns by baffles or helical conveyers 9. Each gun may be heated externally, by a steam jacket or an electric heater 10. The discharged pieces of food are finally dried to a stable moisture content. |
