METHOD OF DRYING HEAT-SENSITIVE VEGETABLE PROTEIN COMPONENTS

Proteins from soya beans and other biomass suspensions are free from microbial germs by passing them through an atomizer nozzle together with 5-15% of steam. The housing with the nozzle has an adjustable ring to vary the intensity of mixing. The nozzle sprays the mixture into a fluidised bed dryer w...

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Hauptverfasser:	SHULTS KLAUS-JYURGEN,DD, DEJKKE KLAUS-DITER,DD, KNOKHE KRISTEL,DD, NEUBAUER BRIGITTE,DD, KHAUSMAN KHANS-GEORG,DD, ELSPAS ROLF,DD, EVERSMAN KRISTOF,DD, FEN JYURGEN,DD
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	BLASTING DRYING DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HEATING HUMAN NECESSITIES LIGHTING MECHANICAL ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WEAPONS WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Proteins from soya beans and other biomass suspensions are free from microbial germs by passing them through an atomizer nozzle together with 5-15% of steam. The housing with the nozzle has an adjustable ring to vary the intensity of mixing. The nozzle sprays the mixture into a fluidised bed dryer where the drying operation is completed. This saves the appts. and the energy consumption of pasteurisation processes. The number of germs is reduced below the level required, without detriment to the quality of the proteins.