WERKWIJZE EN INRICHTING VOOR DE VERWIJDERING VAN SCHADELIJKE AROMA'S, REUKSTOFFEN OF DERGELIJKE BIJ EEN CONTINUE BEHANDELING VAN EEN CACAOMASSA.

摘要

1461454 Purifying cocoa G PILZ [trading as MASCHINENFABRIK J S PETZHOLDT] 19 March 1974 [19 March 1973] 12165/74 Heading A2B Cocoa or a cocoa containing mass is treated by continuously adding water to the mass preferably 0.3% to 1.6% by wt. whilst it is being conveyed to a mixer-emulsifier 5 (Fig. 1) from whence it is fed to a venter-evaporator 6 where the cocoa emulsion is spread on a surface and degassed by lifting the mass from the surface and replacing it thereon with simultaneous venting or the application of a vacuum to remove harmful flavours and odours. The mixer is preferably of the type shown in Fig. 2 in which the emulsion is forced in at 15 and through the central tube tangentially into the double truncated cone shaped space 9 at the region of minimum thickness 12 and out tangentially at the region of maximum thickness 11, and subsequenetly into the adjacent space 9 at region 11 and out at region 12 until reaching the end 16 of the mixer. The venter-evaporator is preferably of the type shown in Figs. 3 and 4 in which a vertical pipe 17 has a central rotating shaft 19 which carries arm 23 to centrifugalize the cocoa mass as a thin layer on the wall which is then scraped off by the peeler mouthpieces 24 at the end of the arms and forced out through openings 25 on the underside of the arm whence they are centrifugalized back onto the wall surface at a lower level, with consequent degassing and removal of harmful odours and flavours.