Method and apparatus for coating confectionery centers

Details Method and apparatus for coating confectionery centers Method and apparatus for coating confectionery centers

2008-01-22

2008-01-22

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

C426S302000, C426S520000

Reexamination Certificate

active

07320808

ABSTRACT:
An improved coating apparatus and an improved method of coating a mass of centers are disclosed. The improved coating apparatus comprises a temperature sensor for measuring the temperature of the surface of the coated centers and/or a moisture sensor for measuring the moisture content of the surface of the coated centers. The improved method comprises drying coated centers by measuring the temperature of the surface of the coated centers in the mass using the temperature sensor and adjusting the temperature of the drying gas to maintain the surface temperature of the coated centers at a predetermined temperature and drying the coated centers until the moisture content of the surface of the coated centers is about 0 to about 30 percent water, by weight. Advantageously, the surface temperature and/or surface moisture measurements are conducted during the coating processing of the centers, while the centers are in the coating apparatus.

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