公开(公告)号：US4232051A

公开(公告)日：1980-11-04

申请号：US918244

申请日：1978-06-23

申请人： Horace Hinds, Jr. ,  David P. Heimerman ,  Billy L. Born

发明人： Horace Hinds, Jr. ,  David P. Heimerman ,  Billy L. Born

IPC分类号： A01J25/11 ,  A23C19/02

CPC分类号： A01J25/114

摘要： Liquid such as water or whey is removed from soft particulate food solids such as Cottage cheese curd utilizing a pressing belt for high speed gradual compression without significant damage to the food solids. This is accomplished by compressing the food solids in a variable cross-sectional area separation zone between a belt and a support surface such as a foraminous drum and regulating the cross-sectional area of the zone in response to changes in thickness of food solids in the zone to maintain substantially constant pressure of the belt on the food solids to avoid damaging pressure on the food solids. When the food is Cottage cheese curd, accelerated absorption of cream dressing can be obtained by adding the dressing to the curd after discharge from the separation zone before the curd completely expands from the compressed state so that the expanding curd sucks up the cream dressing as it expands.

摘要翻译： 诸如水或乳清的液体从软颗粒状食物固体例如Cottage乳酪凝乳中除去，利用压榨带进行高速逐渐压缩，而不会对食物固体造成显着的损害。 这是通过在带和支撑表面之间的可变截面区域分离区域中压缩食物固体来实现的，例如多孔鼓，并响应于食物固体的厚度变化来调节区域的横截面面积 以保持带对食物固体的基本上恒定的压力，以避免损害食物固体的压力。 当食物是奶酪干酪时，通过在凝乳从压缩状态完全膨胀之前从分离区排出之后，将凝胶添加到凝乳中，可以加快膏剂的吸收，使得膨胀的凝乳吸收奶油酱 扩大

公开(公告)号：US4156384A

公开(公告)日：1979-05-29

申请号：US718744

申请日：1976-08-30

申请人： Horace Hinds, Jr. ,  David P. Heimerman ,  Billy L. Born

发明人： Horace Hinds, Jr. ,  David P. Heimerman ,  Billy L. Born

IPC分类号： A01J25/11

CPC分类号： A01J25/114

摘要： Method and apparatus for separating liquids from soft particulate food solids, especially for cottage cheese. A tensioned belt is partially wrapped around a foraminous drum to compress a layer or bed of food particles advancing on the exterior of the drum wall through a separation zone beneath the belt. The belt run opposite the drum wall is free to flex and yield and to expand and contract the cross-sectional area of the separating zone, depending upon the thickness of the bed of food particles in said zone. Accordingly, delicate such particles will not be damaged or broken up into small particles, as would happen if a thick bed is forced through a zone of fixed cross-sectional area. Moreover, pressure is maintained on the bed when it is thin. A belt tightener is provided which will maintain a desired tension on the belt so that the belt will always exert a predetermined desired pressure on the bed. The input of the soft particulate food solids to the separating zone is optionally provided with a settling chamber so that large particles will settle to the bottom and function as a filter to intercept and inhibit loss of small particles through the drum perforations. Where used to dewater cottage cheese, the cheese curd is desirably creamed immediately after the dewatered curd leaves the separating zone and immediately after pressure has been removed from the curd. Accordingly, the curd is expanding while exposed to the cream, thus to facilitate and speed absorption of the cream by the expanding curd.

摘要翻译： 用于从软颗粒食物固体中分离液体的方法和装置，特别是对于酸奶酪。 张紧的带部分地缠绕在多孔的鼓上以压缩通过皮带下方的分离区在鼓壁的外部前进的食物颗粒的层或床。 与滚筒壁相对的皮带跑步可根据所述区域中的食物颗粒床的厚度自由弯曲并屈服并扩展和收缩分离区的横截面积。 因此，精细的这种颗粒不会被破坏或分解成小的颗粒，如果一个厚的床被迫穿过固定横截面积的区域会发生的。 此外，当床薄时，压力保持在床上。 提供一种带式收紧器，其将在带上保持期望的张力，使得带将始终在床上施加预定的期望压力。 将软颗粒状食物固体输入到分离区域任选地设置有沉降室，使得大颗粒将沉降到底部并用作过滤器，以拦截和抑制通过鼓孔穿孔的小颗粒的损失。 在用于脱水奶酪的地方，乳酪凝乳最好在脱水凝乳离开分离区后立即立即进行，立即从凝乳中取出压力。 因此，凝乳在暴露于霜剂的同时正在膨胀，从而通过膨胀的凝乳来促进和加速霜的吸收。