Title:
METHOD AND DEVICE FOR DRYING AND/OR ROASTING A FOOD
Document Type and Number:
WIPO Patent Application WO/2014/114744
Kind Code:
A3
Abstract:
The invention relates to a method for drying and/or roasting a food which is performed in a treatment apparatus (2), comprising a treatment chamber (3) and at least one heating apparatus (4). The method comprises the step of heating a gas by means of the heating apparatus (4). A further step comprises heating an outside (5) of the treatment chamber (3) and in particular conducting part or all of the heated gas through the treatment chamber, wherein the heated gas can be conducted through the treatment chamber (3) before the heating, after the heating, or simultaneously with the heating of the outside (5). The food in the treatment chamber (3) is dried and/or roasted due to the heating and/or by means of the heated gas conducted through the treatment chamber. During the drying and/or roasting, a control value in the treatment chamber (3) is determined on the basis of a measured value of a sensor. The heating and/or the conducting of heated gas through the treatment chamber is controlled in dependence on the determined control value, in particular the moisture.
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Inventors:
VETTER KARSTEN (DE)
LOHMÜLLER TOBIAS (DE)
LOHMÜLLER TOBIAS (DE)
Application Number:
PCT/EP2014/051394
Publication Date:
December 18, 2014
Filing Date:
January 24, 2014
Export Citation:
Assignee:
BÜHLER BARTH GMBH (DE)
International Classes:
A23G1/00; A23G1/06; A23N12/10
Foreign References:
| DE202008011577U1 | 2008-10-30 | |||
| DE3436334A1 | 1985-07-04 | |||
| US4326114A | 1982-04-20 | |||
| US20080089986A1 | 2008-04-17 | |||
| US20070267409A1 | 2007-11-22 |
Other References:
WIESLAWA KRYSIAK ET AL: "Factors Affecting the Color of Roasted Cocoa Bean", JOURNAL OF FOOD QUALITY, vol. 36, no. 1, 10 January 2013 (2013-01-10), pages 21 - 31, XP055062977, ISSN: 0146-9428, DOI: 10.1111/jfq.12009
DEUBLEIN D: "Kakaobohnen-Röstung: Verfahren im Vergleich", ZUCKER- UND SUESSWAREN WIRTSCHAFT, BECKMANN, LEHRTE, DE, vol. 47, no. 1/2, 1 January 1994 (1994-01-01), pages 11 - 12,14, XP008118545, ISSN: 0373-0204
GARCIA-ALAMILLA ET AL: "Moisture, acidity and temperature evolution during cacao drying", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 79, no. 4, 15 November 2006 (2006-11-15), pages 1159 - 1165, XP005728365, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2006.04.005
DEUBLEIN D: "Kakaobohnen-Röstung: Verfahren im Vergleich", ZUCKER- UND SUESSWAREN WIRTSCHAFT, BECKMANN, LEHRTE, DE, vol. 47, no. 1/2, 1 January 1994 (1994-01-01), pages 11 - 12,14, XP008118545, ISSN: 0373-0204
GARCIA-ALAMILLA ET AL: "Moisture, acidity and temperature evolution during cacao drying", JOURNAL OF FOOD ENGINEERING, BARKING, ESSEX, GB, vol. 79, no. 4, 15 November 2006 (2006-11-15), pages 1159 - 1165, XP005728365, ISSN: 0260-8774, DOI: 10.1016/J.JFOODENG.2006.04.005
Attorney, Agent or Firm:
WILMING, Martin et al. (Wil, CH)
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