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    A process for the production of dehydrated compressed food products
    1.
    发明公开
    A process for the production of dehydrated compressed food products 无效
    Verfahren zur Herstellung von dehydrierten gepressten Nahrungsmittelprodukten。

    公开(公告)号：EP0326525A1

    公开(公告)日：1989-08-02

    申请号：EP89830019.9

    申请日：1989-01-20

    申请人： AGROFIL SOC. COOP. A R.L.

    发明人： Costanzo, Luigi

    IPC分类号： A23L3/44 ,  A23K1/00

    CPC分类号： A23L3/40 ,  A23L3/405 ,  A23L3/42

    摘要： A process for the production of dehydrated com­pressed food products, said process comprising the steps, starting from base freeze-dried or dried food products, as individual products or as mixtures of products, of:

    a) moistening the freeze-dried food product or the freeze-dried mixture of products up to absolute moisture amounts of about 20 % depending on the kind of food product;
    b) compressing the moistened product by means of power-consuming machines at pressures between 2 and 100 kg/cm²;
    c) drying the compressed product till obtaining ab­solute moisture amounts less than or equal to 3 %.

    摘要翻译： 一种用于生产脱水压缩食品的方法，所述方法包括以下步骤：从基础冷冻干燥或干燥的食品，作为单独的产品或作为产品的混合物，开始：a）润湿冷冻干燥的食品或 冷冻干燥产品的混合物，绝对含水量约为20％，取决于食品的种类; b）在2至100kg / cm 2之间的压力下通过耗电机器压缩润湿产品; c）干燥压缩产品，直到获得小于或等于3％的绝对水分量。 Ë

    Method and equipment for producing dried food
    3.
    发明公开
    Method and equipment for producing dried food 失效
    用于生产干的食品的方法和装置。

    公开(公告)号：EP0223887A1

    公开(公告)日：1987-06-03

    申请号：EP85308065.3

    申请日：1985-11-06

    申请人： BONANZA ENTERPRISES LTD.

    发明人： Sato, Masami

    IPC分类号： A23L3/38 ,  A23B4/04 ,  F26B5/06

    CPC分类号： A23L3/405 ,  F25D31/00 ,  F25D2700/16 ,  F26B3/30 ,  F26B5/048 ,  F26B5/06

    摘要： A method of producing a dried food comprises the steps of placing raw food in a vaccum chamber; reducing the pressure in the chamber to a value within a range from 1 Torr to 5 Torr (133 Pa to 667 Pa); reducing the temperature of the food to a value within a range from -10°C to 0°C; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in a range from +5°C to +40°C so that the food is dried without its texture being adversely affected. Upon rehydration such dried food closely resembles fresh food. The equipment comprises an infrared heating device (4), temperature (34) and vacuum regulators (10) in response to the output from temperature sensor (15) and vacuum gauge (27).

    METHOD AND INSTALLATION FOR CONTINUOUS CRYSTALLIZATION OF LIQUIDS BY FREEZING
    4.
    发明公开
    METHOD AND INSTALLATION FOR CONTINUOUS CRYSTALLIZATION OF LIQUIDS BY FREEZING 审中-公开
    方法和设备冷却液体的连续结晶

    公开(公告)号：EP1311331A2

    公开(公告)日：2003-05-21

    申请号：EP01958324.4

    申请日：2001-08-01

    申请人： Crytec Ltd

    发明人： MENIN, Boris

    IPC分类号： B01D9/00

    CPC分类号： C02F1/22 ,  A23L3/361 ,  A23L3/405 ,  F25C2301/002 ,  Y02A20/132

    摘要： An installation is described for continuous crystallization of liquids by freezing. The installation performs liquid preliminary cooling under predetermined temperature; adding gas into cooled liquid and their intermixing; delivering mixed liquid and gas through the refrigerated evaporator; winding round mixed liquid and gas into the refrigerated evaporator; a pumpless refrigeration circuit, including compressor, water condenser, cooling tower, indirect refrigerated evaporator, expansion valve, low pressure receiver and required refrigeration accessories, for the realization of cooling volumetric crystallization of liquid flowing through the refrigerated evaporator. These processes cause the formation of a bubble slurry with crystal nuclei, gas bubbles and concentrated, unfrozen liquid; preparation means are described for transportation and further storage or use of bubble slurry; immovable means are designed for feasible separation of pure fine crystals and mother concentrated liquid.