Drying and gas or vapor contact with solids – Process – With contacting of material treated with solid or liquid agent
Patent
1998-02-05
1999-12-14
Bennett, Henry
Drying and gas or vapor contact with solids
Process
With contacting of material treated with solid or liquid agent
34378, 426 96, 426466, 426632, F26B 300
Patent
active
060001445
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a method for heating and cooling, such as for the sterilization, pasteurization, drying and/or roasting, of food products, such as nuts and beans, for example whole and crushed peanuts and coffee and cocoa beans, comprising bringing the raw food products into contact with a heated granular material, separating the granular material from the food products after the heat transfer from the heated granular material to the food products, and the subsequent cooling of the food products.
Such a method is disclosed in British Patent Specification 1,530,784. This discloses the roasting of coffee beans, comprising the bringing of the green beans into contact with a solid, heated material, which is not a fluid, which is inert under operating conditions and which gives up its heat optimally to the green beans, the subsequent separation of the heat-transferring material and the beans, and the final cooling of the roasted coffee beans. Said cooling takes place by spraying the still hot, roasted coffee beans with water and by blowing air over the beans, as a result of which the husks can also be removed. The granular material which has been separated from the coffee beans is reused after each separation and conveyed to a new charge of green coffee beans.
In the roasting process described, gases are released, such as water vapour, hydrocarbons and inorganic compounds, which escape from the system as process emissions. This escape means an inherent energy loss and the release of odours and pollutants into the environment.
In addition, in the process described, the product quality is adversely affected by the supply of water and air for cooling the roasted product. In practice, it is found that such a cooling process cannot be regulated with sufficient accuracy, in particular as regards the regulation of the moisture content of the product at the end of the process. As a result of which a sufficiently homogeneous cooling cannot be achieved and an a least unsatisfactorily reproducible product quality is achieved.
In addition, the cooling of the still hot, roasted product with water and air means inherent energy loss because the heat extracted with the water and the air escape from the system.
In practice, large quantities of air appear to be necessary for cooling according to this known process. All this air has to be taken in, fed through and discharged, which requires suitable installations for the purpose which demand an appreciable quantity of energy for their operation.
A certain amount of water is always present in the system which is used for the known method. This water brings about corrosion of the components in said system.
The object of the invention is to provide a method and a device for heating and cooling food products, such as peanuts and coffee and cocoa beans, which method and device experience the abovementioned disadvantages to a lesser extent.
This object is achieved, according to the present invention, in that the food products are cooled by means of a granular material which is first conveyed to the product to be cooled and is separated therefrom after the cooling. The employment of a granular material makes the cooling process simple to carry out as a closed system, so that energy loss and the escape of gases can be considerably reduced. In addition, no spraying of water has to be used, which avoids an uneven cooling occurring and/or water being absorbed by the product to be cooled or cooled product, which effects generally have a disadvantageous influence on the produce quality. In addition, the occurrence of corrosion is prevented in that no water is supplied and as little condensation as possible occurs. The granular material has properties and a chemical composition which are such that it does not react chemically in the cooling process with the product to be cooled, it easily absorbs heat from the product to be cooled and does not give up any water to the product to be cooled. Preferably, the granular material is a porous material, so that it can contain, for example, wat
REFERENCES:
patent: 1403211 (1922-01-01), Tribes
patent: 3898745 (1975-08-01), Carlsson
patent: 4193758 (1980-03-01), Peterson et al.
patent: 4424144 (1984-01-01), Pryor
patent: 4466987 (1984-08-01), Wilkins et al.
patent: 4578274 (1986-03-01), Sugisawa et al.
patent: 4578372 (1986-03-01), Hoving
patent: 4876802 (1989-10-01), Gergely et al.
patent: 5431780 (1995-07-01), Raehse et al.
Z. Alikhani et al. "Absorption Drying of Corn in Zeolite Granules Using a Rotary Drum", XP002010738, Drying Technology, vol. 10, No. 3 p. 783-797 (cited in intl. search report).
Bussmann Paulus Josephus Theodorus
Krist-Spit Catharina Elizabeth
Bennett Henry
Gravini Steve
LandOfFree
Method for heating and cooling food products does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for heating and cooling food products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for heating and cooling food products will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-853147