| 摘要 |
The traditional process for manufacturing turron of the "jijona" (soft) type consists of the following: an alicante (hard) turron is ground and the ground paste is subjected to cooking with very light agitation until, after a time has elapsed, the paste acquires a consistency which is measured by means of simple observation on the part of the master turron-maker. On the basis of this non-industrial process, the improvements consist in carrying out the process continuously or non-continuously with a novel agitation system capable of providing the suitable mixture and giving rise to the phase inversion in the agitation and mixing device in which cooking takes place over a period of time much shorter than that conventionally employed. Carrying out the process continuously and knowledge of the influence of the variables on the phase-inversion process, it is possible greatly to reduce the cooking time and, ultimately, to reduce the time employed in manufacturing the actual "jijona" type turron, in addition to expanding the limits of the operating variables with respect to those of the traditional process, ultimately making the novel process much more versatile. <IMAGE>
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