Method of separating liquid from soft particulate food solids

摘要

Liquid such as water or whey is removed from soft particulate food solids such as Cottage cheese curd utilizing a pressing belt for high speed gradual compression without significant damage to the food solids. This is accomplished by compressing the food solids in a variable cross-sectional area separation zone between a belt and a support surface such as a foraminous drum and regulating the cross-sectional area of the zone in response to changes in thickness of food solids in the zone to maintain substantially constant pressure of the belt on the food solids to avoid damaging pressure on the food solids. When the food is Cottage cheese curd, accelerated absorption of cream dressing can be obtained by adding the dressing to the curd after discharge from the separation zone before the curd completely expands from the compressed state so that the expanding curd sucks up the cream dressing as it expands.