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公开(公告)号:US20220295838A1
公开(公告)日:2022-09-22
申请号:US17596771
申请日:2020-06-17
发明人: Vittorio COGO , Matteo COGO
摘要: A method for producing dry pasta comprising the steps of: preparing with durum wheat flour, or soft wheat flour, and water a dough having humidity comprised between 25% and 35%; placing the dough in a chamber in which a vacuum is created comprised between 0.1 bar and 0.5 bar; pushing the dough through a drawing device by applying to the dough pressure comprised 80 bar and 110 bar, to obtain food pasta in the form of units of long pasta or units of short pasta; conveying and delivering said pasta to a dryer; drying said pasta in said dryer until the humidity of the pasta is not greater than 12.5%, said drying including heating said pasta in said dryer to a set temperature and maintaining the pasta at said set temperature for a set interval of time; extracting said dried pasta from said dryer; wherein said heating is obtained by passing the pasta inside an oscillating electromagnetic field having a frequency comprised between 10 MHz and 100 MHz. An apparatus for producing dry food pasta including a kneading and drawing device configured for producing both long pasta and short pasta, a first dryer configured for drying long pasta produced by said kneading and drawing device, a second dryer configured for drying short pasta produced by said kneading and drawing device; said first dryer and said second dryer are equipped with a plurality of pairs of electrodes between which an electromagnetic field oscillating at a frequency comprised 10 MHz and 100 MHz is created by a generator of oscillating electromagnetic field.
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公开(公告)号:US20240358047A1
公开(公告)日:2024-10-31
申请号:US18577553
申请日:2022-07-11
CPC分类号: A23L3/54 , A23L3/001 , A23L3/0155 , A23L3/18
摘要: A method and apparatus for drying foodstuffs of plant or animal origin that includes introducing the foodstuffs to be dried into a drying chamber for drying and heating the foodstuffs to a temperature which causes an evaporation of water contained in the foodstuffs until the amount of water contained in the foodstuffs is reduced to a predetermined value indicating that the foodstuffs are dried. The heating of the foodstuffs is performed by generating an oscillating magnetic field such that prior to said heating, the pressure inside said drying chamber is reduced to a predetermined value below atmospheric pressure.
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