Pneumatic system for seasoning with flavour substances

FIELD: food industry.

SUBSTANCE: invention relates to food industry and deals with a pneumatic system for seasoning with flavour substances. The flavour substance from the flavour substance loading funnel is brought in contact with food products inside a rotary drum using the combination of an eductor and four integrated vacuum generators which are actuated by compressed air. Each vacuum generator has a distributing nozzle in the form of a flanged slide-valve; compressed air (which is discharged through vortex channels distributed in a circumferential direction at the slide-valve outlet) enters the ring space between the slide-valve and its flange. Each vortex channel preferably has inclination angle 15° and yaw angle 15°.

EFFECT: invention allows to sequentially and efficiently spread a flavour substance across snack products surface and simultaneously reduce to a minimum total degree of the process complexity.

14 cl, 13 dwg

 

Background of invention

The technical field to which the invention relates.

The present invention relates to a pneumatic system season flavouring substances and the way to evenly and incrementally add flavoring substances in food, especially flour foods. More precisely, the invention proposed improved device type rotating drum to season flavoring substances, which uses a combination of pneumatic eductor and one or more, creating a vacuum vortex nozzles.

Description of the prior art

Consumers like snack foods, especially flavored flavoring substances snack chips. For example, potato chips, tortilla chips, corn chips, etc. after their heat treatment, but before packaging often add one or more flavouring substances. To this end, the surface of the snack chips are usually sprayed one or more flavouring substances. After a season of flavouring substances the surface of the chips are desirable and attractive appearance, and their taste is felt after eating. Some common flavorings that are preferred by consumers include, for example, salt, flavor type, BBQ, sour-cream and onion and ametistar, acetic flavor, cheese and others. Some of these flavouring substances are hygroscopic and readily absorb the oil.

Flavouring substance is usually applied to the surface of the chips after heat treatment. Usually the benefit of this is that after heat treatment, in particular with the use of roasting on the surface of chips saved the superficial layer of oil, and they are hot. When the outer surface of the chips put flavoring substance in powder form, some of the powder held in it.

Modern application methods of flavouring substances on snack chips include processing chips in a rotating cylindrical drum containing flavouring substance, and spraying of taste substances on the chips as they pass under the feeder flavouring substances. For example, when using a rotating cylindrical drum is not seasoned with flavoring substances snack chips come through the funnel into the drum from the elevated end. Flavouring substance through the dispensing device is served in the inner part of the drum in such a manner as to cover the chips. Reflective walls 66 to raise and drop the chips, in order to promote uniform application of the flavouring substances as chips under the action of gravity tend to the bottom of the drum. After this is about flavored flavoring substances chips out of the drum, and their packaging.

Flavouring substance is usually loaded into the drum to season flavouring substances by means of a screw feeder or vibratory feeder, and then applied to the product by mere gravity. If only the product is not particularly wet or has no oily surface, such methods of delivery flavouring substances not quite provide the desired degree of coverage or permanence. Therefore, most of the known from the prior art devices drum for a successful season final product taste substances prior to application of bonding solution or other liquid, such as sugar solution, oil or lecithin, followed by drying. Although the combination dispensing flavoring substance and pre-coating product can be used to achieve the desired coverage, such simultaneous application of powder and liquid in the immediate vicinity greatly complicates the management process season flavouring substances. For example, the sprayed suspension can clog nozzles or to accumulate around the spray holes, changing the character of the spray, and ultimately preventing its uniformity. The concentration of the suspension, the temperature of the suspension, the size of the sprayed Capel and the exposure time of the product can affect the distribution of the flavoring substance, clutch flavoring substance and thereby also on the taste, aroma and color of the product.

Therefore, there is a need for a device and method season flavouring substances, allowing consistently and effectively apply a flavoring ingredient in snack foods and at the same time to minimize the overall degree of complexity. In particular, the improved device of the drum type to season flavouring substances will be able to apply evenly flavoring ingredient in food products such as snack chips, crispy snack products and other flour products without having to spray the liquid to season flavouring substances or drying after season flavouring substances.

Summary of the invention

According to conventional technologies season flavouring substances, they are distributed on the surface by means of the metering roller blind, with flavoring substance simply falls (only under one gravity) with plate vibrating feeder or delivered by a screw conveyor or rotary screw conveyor) to the horizontal rotating shaft (or cylinder) with the slit. In such known from the prior systems in which the main driving force for taste the substances is the force of gravity, the effectiveness of the application largely depends on oil for spraying before pribavleniem flavouring substances and its ability to grip. Due to the variability of the composition of oils and flavouring substances, the uniformity of distribution and traction are not optimal.

In contrast, the main differentiating device proposed in the present invention, the pneumatic system is built-in pneumatic vacuum nozzle to move flavouring substances on chips (or other foods). Specially designed nozzle has a cylindrical shape creates around suspended in the air stream flavoring substance vortex air layer, which promotes uniform distribution of particles. Many openings for compressed air located around the lower annular space of the nozzle, ensure the power vacuum that is used to create a turbulent vortex flow at the exit of the nozzle.

In the system design provides for a specified number of nozzles to ensure proper coverage of the product and release of flavouring substances. These nozzles are mechanically connected to each other by the coupler lines and can be powered from a conventional volumetric or gravimetric dosing unit. The driving force and relatively high scholasticates flavouring substances which is on the order of approximately 30 feet per second, provides improved adhesion and/or implementation in the processed product. Can be achieved the desired traction and even distribution without the use of oil for spraying up to season flavouring substances.

Mentioned, as well as additional features and advantages of the present invention will become apparent from the following further detailed description.

Brief description of drawings

In the accompanying claims contained elements of novelty, which is considered describing the invention. However, the invention itself, as well as preferred application, additional objectives and advantages will be best understood when considering the following further detailed description of illustrative embodiments in conjunction with accompanying drawings, in which:

figure 1 shows a schematic vertical side view of the device for pneumatic season food flavoring substance according to one of the preferred embodiments,

figure 2 - schematic partial vertical side view of one of the preferred embodiments of the present invention, which illustrates many of the pneumatic transport pipe, strip line and Opel,

figure 3 is a partial side perspective view of the pneumatic transport pipe, splitters lines and nozzles, as shown in figure 2,

figure 4 is a partial side perspective view of the drum to season flavouring substances with partial cutout, in which is illustrated a pneumatic transport pipe and nozzle inside him;

figure 5 is a side perspective view of the pneumatic system of the season flavouring substances according to one preferred options for implementation,

on figa is a perspective view of the valve nozzle according to one of the preferred embodiments,

on figb - side section of the valve of the nozzle shown in figa,

on FIGU - cross section of the valve of the nozzle shown in figb, along the line 6B-6B;

on high - cross section of the valve of the nozzle shown in figb on line 6G-6G;

on Figg is a front view of the valve of the nozzle shown in figa,

on five - cross section of the valve of the nozzle shown in Figg, line 6E-6E;

on Figg is a partial enlarged cross section of the selected portion of the valve of the nozzle shown in fige,

figure 7 is a perspective view of a pneumatic fairing and extension of the neck with partial cutouts, which are illustrated inside the valve nozzle according to one of predpochtite the selected options for the implementation.

Digital position

2 - flavouring substance

4 - hopper for flavoring substance

6 - index level

8 - dispenser flavorings

10 - funnel

12 is a pneumatic eductor

14 - the air mass meter

16 - the first transport pipe

18 - first splitter line

20 - second transport pipe

22 - third transport pipe

24 - second coupler line

26 - the third strip line

28 - the fourth transport pipe

30 - the fifth transport pipe

32 - sixth of the transport pipe

34 - seventh transport pipe

36 - the first nozzle

38 - the second nozzle

40 - the third nozzle

42 fourth nozzle

44 - compressed air to the first nozzle

46 - compressed air to the second nozzle

48 - compressed air to the third nozzle

50 - compressed air to the fourth nozzle

52 - the first train

54 - second train

56 third train

58 fourth train

60 - product flow

62 output nozzle

64 - drum

66 is a longitudinal septum

68 - anchor fastening

70 - pipeline

72 - valve nozzle

74 - core spool

76 - the first flange

78 - second flange

80 - circular surface

82 - the Central channel

84 vortex channels

86 - pneumatic fairing

88 is an annular supply chamber for vortex channels

90 - the inlet is twistie for compressed air

92 - conical portion of the fairing

94 - outlet fairing

96 - extension of the neck

α is the angle of the splitter

θ is the angle of propagation of the plume

χ - deviation from product

R28 is the radius of the fourth transport pipe

R30 is the radius of the fifth transport pipe

R32 is the radius of the sixth transport pipe

R34 is the radius of the seventh transport pipe

D28 - straight-line distance to the first nozzle

D30 - straight-line distance to the second nozzle

D32 - straight-line distance to the third nozzle

D34 - straight-line distance to the fourth nozzle

L72 - length spool

L76-78 - the distance between the flanges

τ84 - yaw

D74 - core diameter spool

α84 - angle

F - angular interval in radians

ID72 - inner core diameter spool

OD72 - outer diameter of the flanges

OD74 - outer diameter at the end of the core spool

α80 - angle bevel ring surface

Detailed description

In the following detailed description and with reference to all the drawings the same alphanumeric positions denoted by the same or similar elements in all the drawings unless otherwise indicated. Although the description in detail one or more embodiments, it is understood that such options ASU is estline are not exclusive, and the present invention also covered the obvious and/or predictable ways.

Although known from the prior art pneumatic distribution device for flavouring substances used in combination with oils to spray before the season flavouring substances based on the actions of such systems is usually based on the coupling of such oils to spray before the season flavouring substances; more precisely, the ability of such applied by spray coating to catch the free-fall particles flavoring substance and not become so sticky or tacky to cause undesirable clumping of the product, or in contrast, to be so fluid, so that the product flowed from them. Instead of using oils to spray before the season flavouring substances in the present invention is derived benefit from the use of pneumatic transport and management. Instead of just using pneumatic transport as the only other means of distribution of flavouring substances with relatively low velocities, as obtained in the traditional ways of the season by the method of free fall and dosing, the present invention uses a pneumatic transport and the built-in generators vacuum for the deposition of particles of flavoring substances is and add a product with a much higher kinetic energy, what product it is better to hold the taste the substance. In addition, due to the special placement of the outlet for compressed air generators vacuum is created by the turbulent vortex train 52, 54, 56, 58 flavoring substance that enables you to evenly distribute the flavoring substance and in some cases two or three times to increase the potential area of distribution.

As shown in all the figures, namely 1, 2, 3, 4, 5, 6A, 6B, 6C, 6D, 6D, 6E, G, and 7, the pneumatic system season flavouring substances according to one of the preferred embodiments has the following common elements: the hopper 4 for feeding powder flavourings 2; metering device 8 for supplying metered quantities of flavoring substance 2 in the system season flavouring substances; pneumatic eductor 12 driven by an air stream, which can be achieved using dry compressed air, air driven turbine, or other sources known to experts in the art; the funnel 10 for directions mentioned metered quantities of flavoring substance 2 from the dispenser 8 flavorings into the suction area of low pressure pneumatic eductor 12 and thereby promote flavourings 2 fluid flow of air and particles, preferred is sustained fashion air flow with suspended phase; the first transport pipe 16, through which fluid flows from the pneumatic eductor 12 in the direction of at least one of the splitter line that divides the flow and directs it at least two tubes, namely the second transport pipe 20 and the third transport pipe 22; and a distribution nozzle for flavouring substances on each end of the transport pipe, which moves the corresponding fluid flow. Each transport tube leading directly to the nozzle, gently curved, changing the direction of fluid flow by approximately 90 degrees so that the underlying plot device to season flavouring substances (starting with the first transport pipe 16 for eduction 12) toward the inside of the rotating drum 64 to season flavouring substances, and the nozzles were directed to a food product 60 inside the drum 64 to season flavouring substances. The nozzles are preferably uniformly spaced along a line running along the length of the drum 64. As is well known from the equipment, the drum 64 preferably has a slight tilt downward (from entry to exit), facilitating the movement of pieces of the product 60 downstream as they are tipping over inside the drum 64, particularly in systems of continuous action, which propriul is emy product 60 is continuously fed into the drum 64 with its upstream upper end.

The common elements listed above are examined in more detail in the following paragraphs with reference to one of the preferred embodiments of the invention. However, note that specific variants of the above elements and the exact operating conditions and/or ranges are not considered limiting, unless otherwise specified; specialists in the art will make obvious modifications considered according to specific technical application.

In one of the preferred embodiments of the present invention flavoring material 2 is fed from a feed hopper 4 for flavoring substance with index 6 level, the readings of which can be used to warn the operator about the need to reload the hopper 4 for flavouring substances and/or to provide feedback in a closed-loop automatic control system for maintaining a certain amount of flavoring substances, sufficient to ensure a continuous flow of flavoring substance 2 coming into the pneumatic system of the season flavouring substances. Located at the bottom of a feed hopper 4 for flavoring substance dispenser 8 flavouring substance, which may be a volumetric or gravimetric dosing unit, delivers the metered quantity of flavoring the substances 2 in pneumatic eductor 12 through the hopper 10. For example, in one of the embodiments of the dispenser 8 flavoring substance is a screw conveyor or screw conveyor. Alternatively, the dispenser 8 flavoring substance may be a combination of a vibratory conveyor and the weight of the dispenser. Typically, the feed rate of flavouring substances is of the order of several hundred pounds per hour, preferably from 100 to 400 pounds per hour.

Simultaneously with the filing of flavouring substances through the funnel 10 in pneumatic eductor 12 flowmeter 14 air supplies and regulates the air flow (which will serve as the driving fluid medium carrier). To maintain said feed speed of flavouring substances by direct flexible tubing (outer diameter of about one inch and an inner diameter of 0.93 inches) usually served with compressed air under a pressure of 10 pounds per square inch (psi) to 75 psi, more preferably from 10 psi to 35 psi, even more preferably from 10 psi to 25 psi.

Note that the specific configuration and characteristics of these embodiments are shown, based on use of flavouring substances with the following approximate particle size: 25% of particles with size of about 10 microns in diameter), 50% particle size of about 80 microns, 25% of the size of about 300 microns. The density of such flavoring substance in weight is about 1800 kilograms per cubic meter.

Flavoring substance and air is preferably moved along the first transport pipe 16 and the rest of the transport pipe in the form of an air stream with suspended phase (as opposed to pulse dense phase air flow) to minimize interactions and/or collisions of particles. However, to move easily separable mixtures of flavoring substances closer to the distribution nozzles before they move in the air flow with suspended phase under certain conditions can be used pulse dense phase air flow. In this case, instead of using eductor 12 at the front of the system in combination with an integrated vacuum generator at the rear of the system preferably can refuse the use of eductor 12 at the entrance and just use the built-in vacuum generator output. However, in one of the preferred embodiments is used as eductor 12, and a built-in vacuum generator.

The air flow is preferably divided twice, resulting in receive four equal flow. So, the first coupler 18 line divides the flow from the first transport pipe 16 to flow through the second transport tube 20 and the third transport TRU is e 22, the second coupler 24 line divides the flow from the second transport pipe 20 to flow along the fourth transport pipe 28 and the fifth transport pipe 30, and the third strip line 26 divides the flow from the third transport pipe 22 to flow to the sixth transport pipe 32 and the seventh transport tube 34. Each hub must have a small acute angle branching (not straight or obtuse angle) in order to minimize disturbance and flow resistance. For example, the angle α of the strip line is preferably about 20°. The second transport pipe 20 and the third transport pipe 22 have an outer diameter of 0.75 inches and an inner diameter of 0.68 inches. The fourth transport pipe 28, the fifth transport pipe 30, the sixth transport pipe 32 and the seventh transport tube 34 have an outer diameter of 0.625 inches and an inner diameter and 0.46 inches. Fourth, fifth, sixth and seventh transport pipe 28, 30, 32, 34 end attached to the first nozzle 36, the second nozzle 38, the third nozzle 40 and the fourth nozzle 42, respectively. In this embodiment, the distance between nozzles is 10 inches, then there are four nozzles spaced evenly in rows spaced 10 inches. Ideally, the nozzle will have a deviation of χ from season product about 12 inches. Thus, the system propriul is of flavouring substances causes flavouring substance 2 on a solid area with a length of approximately 40 inches and a width of 10 inches. Note that the radius of R28, R30, R32, R34 each of the last four transport tubes 28, 30, 32, 34 is proportional to their length. Also note that the internal diameter of the transport pipe decreases after each of the splitters 18, 24, 26 lines. To ensure uniform flow distribution for each of the nozzles, it is advisable to choose the size and geometry of the pipes to minimise any differences in the length of the tubes and thereby the differential pressure and/or speed reduction between the feeding hopper 4 for flavoring substance and each nozzle. Thus, it is desirable to maintain approximately constant cross-sectional area of flow, as well as approximately constant pressure differential between eduction 12 and each nozzle. To compensate for the greater length of the fourth transport pipe 28 compared to the shorter length of the fifth transport pipe 30, the smaller the length of the sixth transport pipe 32 and another shorter seventh transport pipe 34, the radius R28 rounded 90-degree knee fourth transport pipe is smoother and, therefore, greater than the radius of R30, R32, R34 each of the remaining three transport pipes. In this particular embodiment, the transport pipes are, for example, the following radii of curvature: the radius of the fourth transport pipe is 8.0 inches; the range of curvature of the fifth transport pipe is 7.0 inches; the radius of the sixth transport tube is 6.0 inches and the radius of the seventh transport pipe is 5.0 inches. Distance D28, D30, D32, D34 straight from the knee to the nozzles are as follows: distance D28 straight (first nozzle) at the fourth transport pipe is 5.7 inches; the distance D30 straight (second nozzle) at the fifth transport pipe is 5.6 inches; the distance D32 in a straight line (up to the third nozzle) at the sixth transport pipe is 5.7 inches and the distance D34 on a straight line (up to the fourth nozzle) at the seventh transport tube is 6.0 inches.

In each of the four nozzles on quarter-inch pipeline compressed air arrives 44, 46, 48, 50, which is used to create an internal vacuum to move and additional displacement flavoring substance from a nozzle on the season product. Compressed air pressure is usually 0 to 60 psi, more preferably from 10 to 20 psi. While working independently to control and regulate the amount of compressed air supplied in each of the four nozzles, which allows independent control of the power vacuum in each nozzle. This can be particularly useful in situations in which one or more nozzles temporarily clogged or otherwise damaged.

Pressure, once the EP and the geometry of the pipes throughout the system should be carefully chosen in such a way to ensure the continuous maintenance of the fluidized flow of flavoring substance a higher speed than the speed of calitatii, i.e. the rate at which particles are fluidized stream begin to precipitate from the fluid. When testing this private option exercise is usually observed speed calitatii from 10 to 20 feet per second. Thus, when implementing this private option, the implementation should ensure that the movement of the fluid flow with a speed above 20 feet per second in all points of the system. The speed of taste substances on the output 62 of the nozzle preferably is about 30 feet per second. This high speed provides improved adhesion of the particles with the product, such as crispy tortilla chips from corn dough, without the need for oil to spray before the season flavouring substances.

With regard to the design of the nozzle, vortex nozzle with vacuum thrust according to the present invention represents a significant improvement compared to existing pneumatic sprayers flavoring substance. By creating a vortex motion of the train flavorings angle 9 distribution of the plume is actually doubled, and the actual size of the spray approximately tripled. The authors found that when applying for the data quantity of the flavoring substance on a given target area more desirable to use a nozzle, located near the target area and have a wide spray angle, and not the nozzle located at a greater distance from the target area, but having a narrow spray angle. By distributing the flavorings from each nozzle at a very remote distance and evenly in a relatively narrow range, you can reduce the amount of air required for the application of a given quantity of flavouring substances (and reduce the volume of air affected by the application), and thereby to increase the efficiency and reduce the amount of dust coming out of the drum 64 to season flavouring substances.

Each nozzle has a generally cylindrical shape and contains the valve core 72 core 74 (main cylindrical portion which has a first flange 76 on the upstream side, the second flange 78 near the downstream side and the Central channel 82, which supplies the fluid flow flavouring substances during delivery flavoring substance. On the downstream side of the core 74 of the spool between the outer surface of the core of the spool and the inner surface of the core of the spool (the inner surface of the core of the spool forms a Central channel 82 is beveled annular surface 80. The annular surface 80 has an angle α80 bevel p is blithedale 15°, measured from a hypothetical end plane, and about 75° relative to the axial line of the core of the spool. Through the sites downstream side of the valve 72 of the nozzle there are many vortex channels 84, which starts at the junction of the upstream side of the first flange 78 and the outer surface of the core of the valve, leading to the annular surface 80 and end around her. These vortex channels 84 are evenly distributed around the annular surface 80; in this particular embodiment, the implementation is provided by six of the vortex channels 84, but may be a larger or smaller number of channels. Each swirl channel preferably has an angle α84 tilt 15° (facing roughly in the direction of the geometric centerline of the core of the spool at some distance downstream of the valve 72 of the nozzle) and the angle τ84 yaw 15° (in the counterclockwise direction, when viewed on an annular surface 80, but the direction does not matter, unless it is constant over the cylinder). When the output side of each vortex channel evenly distributed around the annular surface 80, the angular interval f in radians between each vortex channel is 60°.

In one of the preferred embodiments the spool 72 of the nozzle is made of stainless steel and the et the following dimensions: total length L72 spool - 1.26 inch; length L76-78 between flanges - 1.02 (from the upstream side of the first flange 76 to the downstream side of the second flange 78); the overall diameter of the valve nozzle (corresponding to the outer diameter OD72 flanges) 1.88 - inch; diameter D74 core of the spool (which is the outer diameter of the core of the spool in the area between the first flange 76 and the second flange 78) - 1.0 inch; outer diameter OD74 at the end of the core of the valve is somewhat larger and is 1,127 inch and an inner diameter ID72 core of the spool is 0.75 inches.

The valve nozzle tightly fits pneumatic fairing 86, which passes from the first flange 76 to the second flange 78 and thereby covers the circumference of the core 74 of the valve and forms an annular supply chamber 88 to the vortex channels between the inner surface of the pneumatic fairing 86, the outer surface of the core 74 of the valve, the downstream side of the first flange 76 and the upstream side of the second flange 78. In the process, the compressed air through the inlet for compressed air 90 enters the annular supply chamber 88 to the vortex channels. Then the compressed air passes through the vortex channels 84, in which he whirls like a vortex ring of air surrounding the fluid flow flavoring substance. Because the ku air, coming out of the vortex channels 84, moves faster than the fluid flow flavourings 2 emerging from the Central channel 82 of the core of the valve, the air leaving the vortex channels 84, creates a vacuum that moves and additionally promotes flavoring substance. If desired, the fairing 86 may extend beyond the downstream side of the cylinder and serve as an extension 96 of the neck. This extension 96 of the cap has a tapered portion 92 and outlet 94. In some cases, due to the application of such extension 96 of the neck (as, for example, from 0.5 inch to 1.0 inch) can reduce the formation of dust at the boundary of the plume and near exit 62 of the nozzle without substantially reducing the size of the plume. The extension 96 of the neck can also be used to increase the amount of intake air flow, which generates each nozzle.

When the device is to season flavouring substances appropriately located inside the rotatable (or rotating during operation) of the drum 64 to season flavouring substances, the nozzles are arranged in one line, parallel to the longitudinal axis can rotate (or rotating during operation) of the drum 64. Nozzles shall be located in such a way as to be approximately 12 inches from the surface layer of the product is ascutney thickness (or in accordance with any desired deviation of χ on the product). The nozzle is optional, but preferably inclined so that the flavoring agent 2 faces with the product at an angle of about 30°. To facilitate tipping season product in the drum rotating drum 64 must have a longitudinal walls 66 (jumpers, or "plates"), spaced along the inner surface of the drum 64. If desired, the pneumatic transport pipe can be fixed supporting bracket 68 and/or to pass from inside of the pipe 70. During season flavouring substances season food product flows into the upstream and/or upper part of the drum 64, the rotation of which the product begins to tip over. When this nozzle delivers a constant and uniform flow of particles of the flavoring substance in foldable product. As overturning pieces of product they also moved in the longitudinal direction downstream along the inner space of the rotating drum 64 and out of the drum for further processing.

The above exact dimensions and angles may vary depending on the application. However, note that in the case of some parameters, in particular the angle α84 tilt and angle τ84 yaw vortex channels 84, a significant deviation from the preferred alternative implementation may have a negative impact on eff is aktivnosti season flavouring substances. For example, if the angle α84 tilt of the vortex channels 84 is close to 30°, the compressed air leaving the vortex channels 84, will not create a useful vacuum. In any case, the tilt angles α84 and yaw τ84 must be non-zero.

Although the invention is specifically discussed and described in relation to one of the preferred embodiments, specialists in the art will understand that it can be made various changes in form and detail, not beyond being and scope of the invention.

1. Pneumatic device for season flavouring substances containing:
pneumatic eductor driven by the air stream and throwing powder flavouring substance;
located above eduction hopper for flavouring substances for filing mentioned powder flavouring substances in eductor;
the first transport tube through which a fluid stream containing the aforementioned powder flavouring substance comes from eductor in the first line splitter, which divides the mentioned fluid stream to flow through the second transport tube, and flowing through the third transport pipe; and
the first nozzle and the second nozzle, while in the above-mentioned first nozzle receiving portion of the fluidized flow of the above-mentioned second TRANS is Portnoy pipe, as mentioned in the second nozzle receiving portion of the fluidized flow of the above-mentioned third transport pipe;
each nozzle of the above-mentioned first and second nozzles contains:
the core of the spool having a Central channel for delivery of the aforementioned fluid flow, in fact the core of the spool also has an upstream side and a downstream side;
the first flange around the upstream side of said core spool;
the second flange around the downstream side of said core spool;
pneumatic fairing fitted mentioned the core of the spool and extending from the first flange to the second flange, thereby between the inner surface of the pneumatic fairing, outer surface of the core of the valve, the downstream side of the first flange and the upstream side of the second flange is formed an annular supply chamber for vortex channels;
the annular surface located on the downstream side of the core of the spool and passing from the outer surface of the core of the spool to the inner surface of the core of the spool; and
many of vortex channels, with each of the above-mentioned vortex channels
passes through a portion of the downstream side of the spool core is, begins on the outer surface of the core of the spool and passes to the annular surface has a non-zero tilt angle and has a non-zero yaw angle.

2. Pneumatic device for season flavouring substances according to claim 1, in which the mentioned annular beveled surface and has a bevel angle of approximately 75° relative to the axial line of the core of the spool.

3. Pneumatic device for season flavouring substances according to claim 1 or 2, in which the aforementioned vortex channels are evenly distributed around the annular surface.

4. Pneumatic device for season flavouring substances according to claim 1 in which the said set of vortex channels contains six vortex channels.

5. Pneumatic device for season flavouring substances according to claim 1, in which each of the said vortex channel has a tilt angle of 15°.

6. Pneumatic device to season vkusovie substances according to claim 1, in which each of the said vortex channel has a yaw angle of 15°.

7. Pneumatic device for season flavouring substances according to claim 1, in which:
the second line splitter divides the flow from the second transport pipe to flow according to a fourth transport pipe, and the flow coming through the fifth transport pipe;
the third strip line of cases is t stream from the third transport pipe thread coming in sixth transport pipe, and the flow coming through the seventh transport pipe;
each coupler of the above-mentioned first, second and third strip lines has a acute small acute angle branching;
fourth, fifth, sixth and seventh transport pipe end attached to the first nozzle, the second nozzle, the third nozzle and the fourth nozzle, respectively.

8. Pneumatic device for season flavouring substances according to claim 7, which further:
the angle of each strip is about 20°;
the said nozzles are arranged in a row with equal spacing 25.4 cm (10 inches); and
the said nozzles have a deviation of about 30.5 cm (12 inches) from the top layer of the product of the calculated thickness.

9. Pneumatic device for season flavouring substances according to claim 7 in which each of the nozzles has a train flavouring substances, with plumes of flavouring substances together cover a continuous area length of approximately 101.6 cm (40 inches) and a width of 25.4 cm (10 inches).

10. Pneumatic device for season flavouring substances according to claim 7, which further:
fourth, fifth, sixth and seventh transport pipes are curved pieces;
fourth, fifth, sixth and seventh transport pipes are different lengths, and
radius Zack is ugenia curvilinear cut each pipe of the above-mentioned fourth, the fifth, sixth and seventh transport pipe is proportional to the length of the corresponding transport pipe.

11. Pneumatic device for season flavouring substances according to claim 1, in which each of the nozzles has a train flavouring substances, with each train flavoring substance contains part of these fluid flow having a velocity of about 9.1 m (30 feet) per second.

12. Pneumatic device for season flavouring substances according to claim 1, in which each of the nozzles has an additional extension of the neck, with the mentioned extension of the neck has a tapered portion that goes to the outlet of the fairing.

13. Pneumatic device for season flavouring substances according to claim 1, in which the aforementioned powder flavouring substance has a bulk density of approximately 1800 pounds per cubic metre and the following approximate particle size: 25% of particles with size of about 10 microns in diameter, 50% particle size of about 80 microns in diameter and 25% of particles with size of about 300 microns in diameter.

14. Pneumatic device for season flavouring substances according to claim 1, in which the mentioned fluid stream containing the aforementioned powder flavoring substance is a air flow with suspended phase.

15. Pneumat the ical device to season flavouring substances according to claim 1, in which each of the said vortex channel begins at the junction of the outer surface of the core of the valve and the upstream side of the second flange.



 

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EFFECT: due to optimal ratio of natural components without addition of synthetic ingredients the produced coating has an attractive appearance and a solid structure which allows to protect the product against influence of environmental factors increasing thereby its storage term.

FIELD: chemistry.

SUBSTANCE: articles based on biologically active polymer materials can be used in surgery when treating wounds and as materials for temporary replacement of body tissue, in biotechnology for obtaining matrices for growing cell cultures, in pharmaceuticals as carriers of enzymes and other biologically active compounds. The cross-linking reagents are 2,4-derivatives of 3-oxa glutaric dialdehyde (2,2'-oxydiacetaldehyde). These compounds can be obtained via periodate oxidation of monosaccharides, nucleosides and nucleotides.

EFFECT: low toxicity and biocompatibility of chitosan-based materials is achieved by using cross-linking reagents.

2 dwg, 12 ex

FIELD: food industry.

SUBSTANCE: article comprises a coating supported on a substrate material, wherein the coating comprises a carrier material containing a lipid which releasably retains a food modifier.

EFFECT: invention ensures heat-activated transfer or moisture-activated transfer of a food modifier from the coating to food materials.

38 cl, 1 dwg, 2 tbl, 9 ex

FIELD: food industry.

SUBSTANCE: invention relates to production technology of multi-component food products containing components with different moisture content and water activity. Multi-layered edible moisture barrier contains at least one lipidic layer and flexible hydrophobic layer. Lipidic layer contains from 65 to 99 wt % of edible low-melting triglyceride mixture with 35°C melting temperature and from 1 to 35 wt % of edible macrodispersive high-melting lipide with melting temperature 70°C and higher. Lipidic layer has solid fat content from 50 to 70% at 15 to 25°C and contains microdispersive particles of high-melting lipide not more than 0.1 micron in good supply to prevent fluid fat leakage from crystalline fat net.

EFFECT: invention allows to create multi-layered edible moisture barrier with sufficient mechanical flexibility, which is organoleptically admissible for different kinds of food in the interval of storage and usage temperatures.

34 cl, 2 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention can be used for long-term storage products manufacturing. Method provides for freezing of products and covering its surfaces with solution. The latter makes protective cover. The solution is prepared directly before its usage. Drinking water at temperature 1-3°C in quantity of 500-700 weight parts is used for its preparation. From 5 to 15 weight parts of concentrated pectin-lecitin gel of special composition is added to it and carefully stirred to obtain homogeneous mass. After that from 5 to 15 weight parts of taste booster are added to obtained light gel and stirred to obtain homogeneous mass. Flavoring matter or food colouring can also be added. Finished solution is spread over frozen product by diffusion, immersion or other method.

EFFECT: increased inspiration date of products, improvement of esthetical, organoleptical and nutritive properties of products which are preserved during further cooking.

FIELD: foods.

SUBSTANCE: system of moisture release is suggested to use in food product having food component with high moisture activity and component with low moisture activity. The system has a layer of controlled moisture delivery, having food emulsion layer containing water as an inner phase. The layer of controlled moisture delivery contacts with food component with low moisture activity. Moreover, the system contains food moisture barrier layer, which contacts with food component with high moisture activity. The layer of controlled moisture delivery allows moisture migrating to food component with low moisture activity during storage of food product, reducing hardening of food product with low moisture activity. Food moisture barrier layer decrease migration of moisture from food component with high moisture activity.

EFFECT: shelf life extension of food product comparing with the same product without using system of moisture release.

22 cl, 4 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to agent and method for protection of foodstuffs from damage. Agent for protection of foodstuffs from damage represents birch bark extract as a liquid component wherein birch bark is dissolved or forms a dispersed system and wherein the content of birch bark extract and a liquid component is, wt.-%: birch bark extract, 0.01-40, and liquid component, 60-99.99. By other variant the agent used for protection of foodstuffs from damage represents package material comprising a base-forming component and a modifying agent wherein birch bark extract is used in the amount 0.01%, not less, of the base-forming component mass. Protection of foodstuffs from damage is provides by applying the indicated agent possessing high activity with respect to inhibition of growth of different pathogenic microorganisms on surface of foodstuffs or by packing the foodstuff into package material showing the same properties. Invention provides decreasing loss of foodstuffs in storage and transporting. Invention can be used for elevating storage time of sausage, cheese, fresh and processed meat, fish production, fruits, vegetables and so on.

EFFECT: valuable properties and enhanced effectiveness of agent.

7 cl, 13 ex

FIELD: process for producing of animal feed having roasted appearance.

SUBSTANCE: method involves preparing composition for non-homogeneous coating and feed emulsion; applying composition for non-homogeneous coating onto feed emulsion; frying feed emulsion with applied composition until proteins of said composition coagulate to impart roasted appearance; cutting and cooling. Composition for non-homogeneous coating contains pigment or color and protein source. Feed emulsion contains meat and by-products and/or fish and fish products, textured plant or animal proteins, vitamins, salt, aromatizer, color, cereal crops, water.

EFFECT: increased efficiency in producing of animal feed having non-homogeneous roasted appearance.

17 cl, 3 ex

FIELD: fish and fish-processing industry, in particular, processes for storage of fish and fish products by providing protective coating layer.

SUBSTANCE: method involves applying film-forming compound onto surface of fish product; using main film-forming compound such as chitosan solution or solution of chitosan and copolymer of vinylpyrrolidone and crotonic acid. According to another version, before applying main film-forming compound, surface of fish product is preliminarily treated with pectin solution or sodium alginate solution.

EFFECT: provision for producing of ecologically safe, biodegradable food film coats allowing storage time to be substantially increased and fish product qualities to be kept.

7 cl, 5 ex

FIELD: food engineering, in particular, dosing equipment for liquid and paste-like components for decoration of food products, preferably round food products, by providing helical distribution of decorating additional component or product on lower main product.

SUBSTANCE: dosing apparatus has mechanism designed for rotation and simultaneously progressive displacement of end of pipe for feeding of decorating component (additional product). Mechanism has bushing rotating around perpendicular axis centrally of stationary plate positioned above second parallel concentric plate equipped with opening through which two brackets are extending. Brackets are non-detachably secured with their upper ends to bushings lower surface, each of said brackets holding at its lower end carrier plate with rotating threaded shaft positioned in horizontal plane and intersecting perpendicular axis of bushing with its axis of rotation. Carriage mounted on threaded shaft has carrier members for end of flexible pipe freely extending through bushing. Threaded shaft rotates by means of friction disk mounted thereon and cooperating by its rim with friction ring arranged above or below and connected with stationary construction of dosing apparatus.

EFFECT: uniform distribution of decorating component or additional product on main product regardless of its homogeneity.

11 cl, 4 dwg

FIELD: equipment and method used in food-processing industry and adapted for laying of granulated food products having uneven surfaces or shape onto movable members.

SUBSTANCE: apparatus has cylindrical feeder mounted for rotation and equipped with depressions 12 on its outer surface for temporary accommodation of laid granulated food product. Transportation means 23 for transporting of movable members is positioned under cylindrical feeder and is adapted for movement in direction of rotation of cylindrical feeder. Vessel 2 for storage of laid granulated food products has opening facing toward cylindrical feeder and adapted for feeding of granulated food products to cylindrical feeder. Apparatus is further equipped with closing member 27 for closing part of cylindrical feeder between vessel and transporting means 23 in direction of rotation of cylindrical feeder. The invention also relates to method for laying of granulated food products onto movable members.

EFFECT: increased efficiency in laying of granulated food products having uneven surfaces or various shapes in proper manner onto movable members.

22 cl, 7 dwg

The invention relates to equipment for dosed supply of fine - and coarse-grained bulk materials to the products in their production process and can be used on automatic production lines in the food industry to cover the glazed curd cakes with crushed walnut

Sprinkling device // 2102883

FIELD: equipment and method used in food-processing industry and adapted for laying of granulated food products having uneven surfaces or shape onto movable members.

SUBSTANCE: apparatus has cylindrical feeder mounted for rotation and equipped with depressions 12 on its outer surface for temporary accommodation of laid granulated food product. Transportation means 23 for transporting of movable members is positioned under cylindrical feeder and is adapted for movement in direction of rotation of cylindrical feeder. Vessel 2 for storage of laid granulated food products has opening facing toward cylindrical feeder and adapted for feeding of granulated food products to cylindrical feeder. Apparatus is further equipped with closing member 27 for closing part of cylindrical feeder between vessel and transporting means 23 in direction of rotation of cylindrical feeder. The invention also relates to method for laying of granulated food products onto movable members.

EFFECT: increased efficiency in laying of granulated food products having uneven surfaces or various shapes in proper manner onto movable members.

22 cl, 7 dwg

FIELD: food engineering, in particular, dosing equipment for liquid and paste-like components for decoration of food products, preferably round food products, by providing helical distribution of decorating additional component or product on lower main product.

SUBSTANCE: dosing apparatus has mechanism designed for rotation and simultaneously progressive displacement of end of pipe for feeding of decorating component (additional product). Mechanism has bushing rotating around perpendicular axis centrally of stationary plate positioned above second parallel concentric plate equipped with opening through which two brackets are extending. Brackets are non-detachably secured with their upper ends to bushings lower surface, each of said brackets holding at its lower end carrier plate with rotating threaded shaft positioned in horizontal plane and intersecting perpendicular axis of bushing with its axis of rotation. Carriage mounted on threaded shaft has carrier members for end of flexible pipe freely extending through bushing. Threaded shaft rotates by means of friction disk mounted thereon and cooperating by its rim with friction ring arranged above or below and connected with stationary construction of dosing apparatus.

EFFECT: uniform distribution of decorating component or additional product on main product regardless of its homogeneity.

11 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and deals with a pneumatic system for seasoning with flavour substances. The flavour substance from the flavour substance loading funnel is brought in contact with food products inside a rotary drum using the combination of an eductor and four integrated vacuum generators which are actuated by compressed air. Each vacuum generator has a distributing nozzle in the form of a flanged slide-valve; compressed air (which is discharged through vortex channels distributed in a circumferential direction at the slide-valve outlet) enters the ring space between the slide-valve and its flange. Each vortex channel preferably has inclination angle 15° and yaw angle 15°.

EFFECT: invention allows to sequentially and efficiently spread a flavour substance across snack products surface and simultaneously reduce to a minimum total degree of the process complexity.

14 cl, 13 dwg

FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.

SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.

EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.

2 cl, 4 ex

FIELD: food-processing industry, in particular, production of molded stuffed fish products.

SUBSTANCE: method involves molding product from fish farce; applying collagen dispersion onto surface of molded product and freezing; preparing collagen dispersion from fish skin, with collagen content in dispersion constituting 3-5%; additionally introducing into farce enriching additive, such as sea kale, carrot or mushrooms, in an amount of up 30-35% by weight of farce; additionally introducing into farce pork fat in an amount of 10-15% by weight of farce. Method allows fish products enriched with connective-woven prior art fibers to be prepared, with update tendencies of consumer demands and development of raw material stock for fish industry being taken into consideration.

EFFECT: wider range of fish products maximally ready for eating, increased nutritive and biological properties of products, and wider functional possibilities of secondary collagen-containing fish-processing industry products rarely demanded for food preparing purposes.

3 cl, 7 tbl, 8 ex

FIELD: food-processing industry, in particular, preparing of hollow formed products filled with food substances.

SUBSTANCE: method involves providing at least one hollow formed product having at least one cavity, which is open into surrounding medium and which may be filled with filler material solid at standard ambient temperature. Said cavity has cross section area of from about 0.25 mm2 to about 1 cm2. At the first stage, hollow formed products are covered at reduced pressure with filler material, with temperature of filler material being set in such a manner that filler material is of cream-like consistency. At the second stage, pressure is increased in order to provide delivery of flowing covering material into cavities.

EFFECT: simplified manufacture and reduced manufacture costs of hollow formed products filled with food substances.

17 cl, 3 dwg

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