Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1994-06-09
1996-05-07
Yeung, George
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
99348, 99486, 426519, 426524, 426660, A23G 100, B23Q 1500
Patent
active
055143903
ABSTRACT:
The present invention concerns a method and an apparatus (1) for continuous tempering of chocolate-like masses, said apparatus (1) comprising at least two cooling zones (Z1, Zk) and a subsequent reheating zone (Z2) for the mass. Each of the zones has its own separately controllable cooling medium circuit and heating medium circuit, respectively (10, 11 and 12, respectively) for controlling temperature and/or flow amount of the cooling medium and the heating medium. A first cooling zone (Z1) comprises initial and final cooling surfaces (A1' and A1"), between which the cooling surfaces (Ak) of a second cooling zone (Zk) are positioned, seen in the flow direction (M) of the mass. In operation, the cooling surfaces (Ak) of the second cooling zone (Zk) can constitute the crystallization zone. It is hereby possible to control the tempering process and in particular the heat energy transport in a defined zone, such as the crystallization zone, to obtain a predetermined number of stable .beta.-crystals in the mass. Further, a particularly simple, compact and efficient apparatus in relation to its dimensions is provided.
REFERENCES:
patent: 4859483 (1989-08-01), Sollich
patent: 5188853 (1993-02-01), Sollich
Confectionary Production, vol. 54, No. 5, May 1988 Surbiton.
Aasted-Mikroverk ApS
Yeung George
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