Foods and beverages: apparatus – Subjecting food to an enclosed modified atmosphere – Automatic control or time means
Patent
1997-06-10
2000-06-06
Sherrer, Curtis E.
Foods and beverages: apparatus
Subjecting food to an enclosed modified atmosphere
Automatic control or time means
99472, 99488, 426467, A23B 902
Patent
active
060705205
ABSTRACT:
A process and apparatus for the drying or kilning of malt in a substantially continuous operation. The malt is transported through one or more separate drying zones by means of fluid bed dryer units at which time tempered or conditioned air at a predetermined temperature and moisture content is passed through the malt to effect a drying of the malt. The rate of malt movement through the drying zones is varied according to the moisture content of the malt at predetermined points in its travel whereby to achieve a desired drying rate and moisture content in the malt as it travels through the various drying zones. Sulfur dioxide gas is selectively infused with the air in the drying zones to minimize carcinogens within the malt. Optional treatments are provided for the malt as it passes through the drying zones, including subjecting the malt to a vacuum to facilitate moisture removal and to effect a sanitizing of the malt. The malt may also be subjected to an irradiation treatment as it moves through the drying zones in order to eliminate insects and other harmful microbes in the malt.
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Kneen et al., Kirk-Othmer: Encyclopedia of Chemical Technology, vol. 12, Second Edition, pp. 861-886, Malts and Malting, John Wiley & Sons, Inc. (1967).
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Fulayter Bernard
Kannenberg James R.
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