Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1995-05-30
1996-05-21
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
264103, 264310, 425319, 425381, 4253823, 426448, 426449, 426516, A21C 300, A21D 800, A23P 100
Patent
active
055187498
ABSTRACT:
An assembly (10) is disclosed including a rotor (38) extending into a rotor bore (24) and into a dough chamber (26) of a die housing (16), with the rotor (38) rotating at relatively high speeds in the order of 4,000 RPM. A bushing (62) is provided in the rotor bore (24) to provide a seal with the rotor (38). The bushing (62) has a small clearance with the rotor (38) sufficient to reduce frictional forces to minimize wear while effectively preventing passage of the extrudable dough under pressure in the order of 2,800 psi (200 kg per square centimeter) through the rotor bore (24) and around the rotor (38). The dough which does pass through the small clearance is allowed to fall away from the rotor (38) outside of the rotor bore (24). In the preferred form, the die housing (16) includes a cooling passage for circulation of cooling fluid to cool the die housing (16) adjacent the rotor bore (24) to prevent the dough passing through the small clearance of the bushing (62) from getting too hot and smoking and/or burning.
REFERENCES:
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patent: 3054677 (1962-09-01), Graham, Jr.
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patent: 4288463 (1981-09-01), Groff et al.
patent: 5120554 (1992-06-01), Farnsworth et al.
patent: 5427811 (1995-06-01), Fuisz et al.
General Mills Inc.
Lillehaugen L. MeRoy
O'Toole John A.
Yeung George
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