Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1993-04-09
1994-08-16
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
83592, 425311, 425313, 426516, 426518, A23P 100, B26D 500
Patent
active
053385594
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
The invention relates to a method of making expanded products, the products being extruded and cut and reduced pressure being applied at the nozzle outlet.
The subject of the invention is also an apparatus for making expanded products comprising an extruder, including screw, nozzle insert and cutting blades, and a device generating a reduced pressure in the region of the nozzle outlet.
Constructional solutions have already been developed in which on the one hand direct extrusion was carried out to the hot medium, with the advantage of a particularly favourable expansion, and on the other hand a solution in which the expansion was increased not by heat but by reduced pressure (vacuum).
To establish the reduced pressure (vacuum). to maintain the reduced pressure in front of the nozzle a considerable apparatus expenditure was hitherto necessary, that is a closed system including a vacuum pump, condenser, discharge locks, etc.
The invention is based on the problem firstly of overcoming the apparatus expenditure of such a closed system with at least equally good or better results, and secondly of offering and improving solutions for the extrusion, for example simply into the ambient air.
It is further known that in the extrusion into hot fat effects which of course improve the texture and the expansion occur.
This problem is solved according to the invention in a method of the type mentioned at the beginning in that the cutting blades are set so that the surface of the cutting blades is configured in the manner of a ship's screw for generate, rig reduced pressure at the point at which the extrudate emerges from the nozzle.
Anyone of ordinary skill in the art of extrusion of having ordinary engineering knowledge understands of the relationship of the performance of a "ship's screw" relative to the apparatus defined herein for the expansion of products and particularly foodstuffs. Further, any ordinarily skilled person who understands the technology of extrusion understands that the feature of traction of a ship's screw is the feature used to advantage in the present invention. There needs to be nothing additional said by way of explanation of the function of a ship's screw.
The design may be configured for traction (in contrast to the more frequent configuration in ship's screw designs, which operate by thrust).
The blade (vanes) may be made adjustable.
The blade (screw vanes) may operate with a straight generatrix.
The application of the method to the production of foodstuffs is to be regarded as particularly advantageous.
The solution as regards the apparatus proceeds from an apparatus of the aforementioned type and is distinguished in that the cutting blades arranged radially about a rotating axis are set at such an angle and have a profile which is configured in such a manner that reduced pressure is generated at the nozzle outlet of the extrudate.
It is possible by the step of the invention to achieve particular effects when the cutting blade passes directly by the nozzle in the oil. The direct cutting takes place then directly at the nozzle in hot fat and this leads to an enlargement of the surface; the heat transfer to the product is further enhanced.
Due to the preferable configuration of the radially formed cutting blade rotating about an axis in a manner similar to a ship's screw, at the usual speeds of rotation (in air and in particular in fluid) a considerable pumping effect occurs depending upon the annular position of the cutting blades.
The pumping effect produces a corresponding partial vacuum directly at the cutting edge of the blades. Preferably, it is possible to produce venturi-like accelerating section between every two propeller blades.
On extrusion into hot fluid the reduced pressure directly at the nozzle outlet effects a considerable increase in expansion and an adequately great expansion at considerably lower dough temperatures, with the advantages involved.
Attention is additionally drawn to the propeller theory for the exact construction of the propeller (ship's screw) va
REFERENCES:
patent: 3861844 (1975-01-01), Miller
patent: 4240779 (1980-12-01), Turk
Dishong George W.
Yeung George
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