| 摘要 |
496,423. Vegetable preparations. VOLPERTAS, Z. Oct. 14, 1937, No. 28000. [Class 49] [Also in Group I] Farinaceous vegetables, such as potatoes, after complete boiling are dried at a tempera-, ture of about 50‹ C., being subjected during the drying operation to a crushing, disintegrating, scraping and stirring action. The boiled vegetables are fed through an aperture 6 into a drum 1 which is in part immersed in water in a tank 2, this water being maintained at 50‹ C. A spindle 10 passes through the drum and is provided with three arms 7, 8, 9 carrying respectively a crushing roller 11, a disintegrating comb 12 and a scraper 13. The powder produced is passed through a fine mesh silk sieve and is then subjected to a final drying for about 30 minutes. This drying may take place in a device similar to that used for the first drying but not provided with a crushing member. The treatment may take place in a vacuum. Specification 457,088 is referred to. |
