• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a process for drying and stabilizing pasta in which the pasta is subjected to at least one treatment step in which the moisture of the paste is reduced from an initial value to a final value. The paste is subjected, in each treatment stage, to at least one ventilation cycle, in which an air flow is sent which first presents speed v1 for a time t1 (drying air), and therefore speed v2 for a t2 time (stabilization air), with v1> v2 and t2> t1. The invention also concerns an apparatus for carrying out this procedure.
    公开号:CH711470A2
    申请号:CH01023/16
    申请日:2016-08-09
    公开日:2017-02-28
    发明作者:Rasera Sandro
    申请人:Pavan S P A；
    IPC主号:
    专利说明:

    [0001] The present invention relates to a drying and stabilization process for pasta of any type and an apparatus for carrying out the process.
    [0002] It is known that the humidity of the pasta, before the drying process, generally stands at 28-30% and must reach 10-12% at the end of the process. In general, at an industrial level, it is known to dry pasta using a drying air stream having certain and appropriate thermo-hygrometric characteristics.
    [0003] During the drying process, the pasta, and in particular the surface layers of the same, which are more exposed to evaporation, undergo a phenomenon of contraction and reduction in volume, causing an internal stress state. Too intense or rapid drying in some parts of the drying process can cause an internal stress state that leads to deformations, cracks, cracks and veins in the pasta surface, either during the drying itself or later. Another undesirable effect can be a bad final color of the product.
    [0004] In order to obtain quality pasta, it is essential to arrive at the end of the drying process with a humidity as evenly distributed as possible inside the pasta, that is, moisture gradients between the inside and outside of the pasta must be reduced or avoided. pasta, and, in the case of oblong pasta, also in the direction of its longitudinal axis, and excessive internal stress states.
    [0005] During the drying process, one of the main obstacles to achieving internal water balance is the speed of water diffusion, i.e. the transfer of water from the inside of the pasta to the surface to allow evaporation, a phenomenon which can take a long time with related processing and plant costs.
    [0006] To avoid the drawbacks described above, it has already been proposed to reduce the drying properties of the air flow that strikes the pasta, by limiting its temperature or increasing its relative humidity, with a consequent increase in drying times and in the size and cost of the pasta. apparatuses.
    [0007] In order to reduce drying times, without penalizing the final quality of the product, it is known to use air currents having different thermo-hygrometric conditions, in order to subject the pasta alternately to drying and stabilization phases , the frequency and duration of which can vary from process to process. The greater or lesser drying or stabilizing effect is obtained by modifying the thermo-hygrometric parameters of the air that strikes the pasta: high temperatures and low relative humidity of the air to enhance the drying effect, lower temperatures and higher relative humidity to enhance the stabilizing effect and rebalancing the internal humidity. In the continuous process using a drying tunnel, this alternation of drying-stabilization phases is obtained by transferring the pasta from a drying environment to a stabilizer and vice versa. According to this technique, an ideal drying process would require a very large number of cycles. The number of drying-stabilization cycles, on the other hand, is generally limited by the costs that these cycles entail, since for each drying or stabilization phase, a corresponding environment must be created with air having the desired thermo-hygrometric characteristics.
    [0008] The thermo-hygrometric parameters of the air can be modified continuously or discontinuously, in general, however, there is a limit to the speed of variation which is linked to the thermal inertia of the apparatus, in the case of drying in a static cell, or, in the case of continuous drying with the passage of the pasta from one environment to another, it is also linked to the times and costs of handling itself from one environment to another.
    [0009] As described above, in the known techniques, a series of drying-stabilization cycles are carried out which can vary from 1 to 6, more typically from 3 to 4. A greater number of cycles could be obtained, but in fact not is prosecuted as penalized by prohibitive installation costs.
    [0010] The purpose of the invention is to provide a process that allows to improve the efficiency and effectiveness of the drying process both by reducing its times and by obtaining greater uniformity, in particular in the first drying phase, also called wrapping, when the humidity to be removed is greater.
    [0011] This object is achieved according to the invention with a drying and stabilization process of pasta as described in claim 1.
    [0012] The present invention is further clarified hereinafter in a preferred embodiment thereof and in some executive variants reported for purely illustrative but not limitative purposes with reference to the attached drawing tables in which: fig. 1 shows a schematic view of a static cell to implement the process according to the invention, fig. 2 shows a drying tunnel in a first embodiment, fig. 3 shows the relative air / time diagram, fig. 4 shows a tunnel in a second embodiment, fig. 5 shows the relative air / time diagram, fig. 6 shows a tunnel in a third embodiment, and FIG. 7 shows the relative air / time diagram.
    [0013] The method according to the invention provides for subjecting the pasta to a succession of ventilation cycles, each of which consists of sending, in sequence, an air flow at a higher speed, a drying air flow, or desiccant ventilation pulse (drying phase), followed by a slower or no velocity air flow, stabilizing air flow (stabilization phase).
    [0014] Since the element characterizing the single ventilation cycle is the speed of the drying air flow with respect to the speed of the stabilizing air flow, the number of cycles to which the pasta can be subjected will be significantly higher than what can be to do, in the known art, where the alternations are obtained by varying the thermohygrometric conditions of the air flow. You will preferably have 1–100 ventilation cycles, more preferably 20–40 cycles.
    [0015] The duration of the air flow at a higher speed, desiccant flow or pulse, will generally be less than the duration of the air flow at a lower speed, stabilizing flow.
    [0016] By virtue of the high number of ventilation cycles to which the pasta is subjected, and by virtue of the shorter duration of the drying air flow compared to the duration of the stabilizing air flow, it will be possible to limit, compared to traditional techniques, the maximum value of the moisture gradient between the inside of the paste and the surface of the same.
    [0017] At the end of the drying flow, that is at the end of a drying phase, the difference in humidity between the inside and the surface of the pasta may be 1-3%, during the first phases of the drying process, and 0.2–0.5% during the final stages of the process.
    [0018] This difference in humidity will therefore be eliminated during the subsequent stabilization phase, thanks to the migration of water from the inside of the pasta towards the surface of the same, thereby favoring the subsequent drying phase and, for the same amount of water to be extracted , reducing the time.
    [0019] The succession of ventilation pulses can be adequately modulated: at each ventilation pulse, desiccant flow, a stabilizing flow of adequate duration can follow, so that the humidity remaining in the internal parts of the pasta can migrate towards the surface and restore internal water balance. Since the migration coefficients of the water in the pasta are higher in the initial drying stages (i.e. when the pasta has a high internal humidity), the frequency of the ventilation impulses may be higher in the initial stages of the process and gradually lower in the continuation of the process. process, when the humidity inside the pasta progressively decreases.
    [0020] It will also be possible to adjust the air speed of the ventilation pulses, in particular by using higher air speeds during the first stages of drying, when the amount of water to be removed is greater. This allows to speed up drying times.
    [0021] The drying process can be defined as a series of treatment stages, each stage consisting of a succession of several ventilation cycles, the thermohygrometric parameters of the drying air flow being constant in the same stage.
    [0022] During the first part of the drying process, traditionally called wrapping, which may have a total duration of 5–40 minutes, more preferably 5–20 minutes, it will be possible to invest the pasta with 2–15 ventilation pulses, plus preferably with 5–8 pulses, with air flow speeds of 5–30 m / s, preferably 15–20 m / s, alternating the same ventilation periods at reduced speed, with speeds equal to 0–15 m / s , more preferably 2–10 m / s, each having a duration equal to 1–8 times the duration of the ventilation pulse, more preferably lasting 2–6 times the duration of the pulse.
    [0023] During the second part of the drying process, traditionally called drying, which may last for a total of 10–80 minutes, more preferably 15–60 minutes, it will be possible to invest the pasta with 5–20 ventilation pulses, plus preferably with 6-10 pulses, with an air flow speed of 5-20 m / s, preferably 10-15 m / s, alternating the same ventilation periods at reduced speed, with a speed of 0-6 m / s , more preferably 1–5 m / s, each lasting 2–10 times the duration of the ventilation pulse, more preferably 3–7 times the duration of the pulse.
    [0024] During the third part of the drying process, traditionally called stabilization, which may have a total duration of 30-180 minutes, more preferably 40-160 minutes, it will be possible to invest the pasta with 520 ventilation pulses, more preferably with 8–12 pulses, with air flow speeds of 3–15 m / s, preferably 5–10 m / s, alternating with the same ventilation periods at reduced speed, with speeds of 0–5 m / s, plus preferably 1–2 m / s, each having a duration of 5–20 times the duration of the ventilation pulse, more preferably 8–12 times the duration of the pulse.
    [0025] The values indicated above are reported in the following table.
    [0026] To implement the process according to the invention, a static cell 2 is provided (see fig. 1) inside which there is a perforated tray 4, permeable to the air flow, to support the dough. The cell is equipped with an air intake 8 and an extraction fan 10 for regulating the humidity of the air inside the cell.
    [0027] Inside the cell there is a variable speed fan 12 with the possibility of flow inversion, driven by an electric motor 14. Below the tray there is a wedge 15 for the inversion of the motion of the flow d 'air.
    [0028] Facing the fan and interposed between it and the support 4 there is a heating element 16, for adjusting the temperature of the air inside the cell.
    [0029] The operation of the cell foresees to send alternately air flows at speed v1 for a time t1 and air flows at v2 for a time t2, with v1> v2 and t2> t1 and v2 greater than or equal to zero
    [0030] In the embodiment illustrated in FIG. 2 (continuous drying) a tunnel 18 is provided in which a conveying system 20 for the advancement of the dough is housed.
    [0031] The drying tunnel is provided with one or more ventilation units 22, each capable of feeding one or more conveyors of an air flow 24, preferably positioned above the moving dough, arranged according to a mutual spacing such as to obtaining, as a function of the feed speed of the underlying dough, a desired frequency of the ventilation impulses of the air stream which strikes the dough.
    [0032] In this type of embodiment, the duration of the ventilation impulse (drying phase) is determined by the combination of the width of the air conveyor that strikes the pasta and the speed of advancement of the pasta itself below the conveyor and, likewise, the duration of the stabilizing phase, ie with a reduced or no air flow, is determined by the combination of the spacing between the conveyors and the speed of advancement of the dough. The air speed, and the drying effect, will be maximum below the conveyor 24, while, in the area between one conveyor and the next, where the air speed will be less or zero, the stabilizing effect will prevail. , or weakly drying. The speed of the air flow out of each conveyor can possibly be adjusted, for example by means of throttling valves 26 placed upstream of each conveyor.
    [0033] Thanks to the reduced longitudinal dimension that each single conveyor can have, in this type of embodiment, with the same plant length, the number of ventilation pulses, and therefore of drying-stabilization cycles, can be decidedly higher than the number of cells obtained with the known technique. It will be possible to carry out a succession of 1–100 ventilation cycles, each consisting of a high speed air flow area followed by a low air flow speed area, more typically a series of 20–40 cycles.
    [0034] In the embodiment illustrated in FIG. 4, air conveyors 28 and air conveyors 30 are provided with the spacing of the conveyors 28 which is less than the spacing of the conveyors 30. This embodiment allows to modify the frequency of the ventilation pulses, thereby satisfying the need for have a higher frequency of ventilation pulses in the early stages of the process and a lower frequency in later stages.
    [0035] In the embodiment illustrated in FIG. 6 inside the tunnel 18 there are two transport systems 20, 20 'with the transport system 20 which advances at a higher speed than the transport system 20' and conveyors 32, 34 which have constant spacing. In this way the frequency of the ventilation pulses can be modulated by varying the speed of advancement of the product.
    [0036] In a preferred embodiment (not shown in the drawings), the speeds v1 and v2 can have different directions and directions, in particular opposite directions.
    权利要求:
    Claims (13)
    [1]
    1. Process for drying and stabilizing pasta in which the pasta is subjected to at least one treatment step in which the moisture of the pasta is reduced from an initial value to a final value characterized in that the pasta is subjected, in each treatment stage, at least one ventilation cycle, in which an air flow is sent which first presents speed v1 for a time t1 (drying air), and then speed v2 for a time t2 (air of stabilization), with v1> v2 and t2> t1.
    [2]
    2. Process according to claim 1, characterized in that in each stage the temperature and the degree of humidity of the air flow of the treatment stage remain constant.
    [3]
    3. Process according to claim 1 characterized in that the speeds v1 and v2 and the times t1 and t2 are different from cycle to cycle.
    [4]
    4. Process according to claim 1 characterized in that the speeds v1 and v2 have different directions from each other.
    [5]
    5. Process according to claim 1 characterized in that the speeds v1 and v2 have a different direction from cycle to cycle.
    [6]
    6. The process according to claim 1, characterized in that the speed v2 is zero.
    [7]
    7. Process according to claim 1 characterized in that the speed v1 of the air flows is higher in the first cycles and lower in the subsequent cycles.
    [8]
    8. Process according to claim 1, characterized in that the temperature and the degree of humidity of the drying air flow are different from stage to stage.
    [9]
    9. Apparatus for carrying out the process according to claim 1, characterized in that it comprises a plurality of conveyors (24) spaced apart from each other to send an air flow onto the pasta which advances on at least one transport system (20) arranged within a drying tunnel (18), the exposure time t1 of the paste to the air flow v1 of each conveyor being less than the exposure time t2 of the dough to the immediately following air flow v2.
    [10]
    10. Apparatus according to claim 9, characterized in that it comprises in the tunnel at least a first series of conveyors (28) upstream and at least a second series of conveyors (30) downstream, the distance between the conveyors of the first series being smaller than the distance among the conveyors of the second series.
    [11]
    11. Apparatus according to claim 9, characterized in that it comprises in the tunnel at least a first series of conveyors (32) upstream and at least a second series of conveyors (34) downstream, and also comprises at least two transport systems (36, 38) in series facing respectively the first series of conveyors and the second series of conveyors, the speed of advancement of the transport system (36) facing the conveyors (32) of the first series being greater than the speed of advancement of the transport system (38 ) facing the conveyors (34) of the second series.
    [12]
    12. Apparatus for carrying out the process according to claim 1 characterized in that it comprises:- at least one duct (8) for an air flow placed inside the paste treatment environment (12), said environment having constant temperature and the degree of humidity of the air,- means (12, 14) to alternately vary the speed of the air flow from a value v1 for a time t1 to a value v2 for a time t2, v1 being greater than v2, t1 being smaller than t2.
    [13]
    13. Apparatus according to claim 12, characterized in that the means for varying the speed of the air flow are constituted by a variable-speed fan (12).
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    同族专利:
    公开号 | 公开日
    CH711470B1|2020-10-15|
    ITUB20153142A1|2017-02-17|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    IT1247105B|1991-02-27|1994-12-12|Barilla Flli G & R|PROCEDURE FOR THE PRODUCTION OF DRY FOOD PASTA NESTS|
    DK0762067T3|1995-09-06|2001-06-11|Nestle Sa|Method and apparatus for preventing agglomeration|
    JP3234775B2|1996-09-10|2001-12-04|明星食品株式会社|Manufacturing method of steamed noodle strings|
    JP5318178B2|2010-11-05|2013-10-16|敬一郎 室伏|Noodle strings drying device|
    法律状态:
    2020-09-15| PFUS| Merger|Owner name: PAVAN S.P.A., IT Free format text: FORMER OWNER: PAVAN S.P.A., IT |
    优先权:
    申请号 | 申请日 | 专利标题
    ITUB2015A003142A|ITUB20153142A1|2015-08-17|2015-08-17|Drying process and stabilization of pasta of any type and apparatus to carry out the process.|
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