EXTRUDERINGSAPPARAT TIL STRUKTURERING AF ET PROTEINMATERIALE

1340177 Extruding dough NESTLE SA 9 Feb 1972 [19 Feb 1971] 5967/72 Heading B5A An extrusion nozzle 11 for a dough or paste of proteinaceous materials of vegetable, animal or microbial origin comprises a tube having longitudinal slits 17 at one end forming fins 15, 16 alternate ones of which are turn...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	ROVAART P V D, WUHRMANN J-J
Format:	Patent
Sprache:	dan
Schlagworte:	AFTER-TREATMENT OF THE SHAPED PRODUCTS, e.g. REPAIRING BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS PERFORMING OPERATIONS PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS SHAPING OF MATERIAL IN A PLASTIC STATE, NOT OTHERWISE PROVIDEDFOR SHAPING OR JOINING OF PLASTICS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TRANSPORTING WORKING OF PLASTICS WORKING OF SUBSTANCES IN A PLASTIC STATE, IN GENERAL WORKING-UP PROTEINS FOR FOODSTUFFS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	1340177 Extruding dough NESTLE SA 9 Feb 1972 [19 Feb 1971] 5967/72 Heading B5A An extrusion nozzle 11 for a dough or paste of proteinaceous materials of vegetable, animal or microbial origin comprises a tube having longitudinal slits 17 at one end forming fins 15, 16 alternate ones of which are turned inwardly at their ends. The slits 17 form longitudinal ribs in the extruded ribbon of dough which preferably contains water which vaporizes due to the pressure drop on leaving the nozzle to expand the dough and give it a fibrous meat-like texture. A tube 13 with a round or flattened exit end is screwed on to the straight fins 16 to smooth the ribbon of dough. The nozzle is attached to an extruder by a further similar nozzle and tube (not shown) or by an elbow 8 to produce flow resistance and break up the spiral flow from the screw 2. The dough is heated by a heater 5 and by work done by the screw 2.