MAUREAUX ALAIN,MAUREAUX ALAIN,LUCHINI FRANCOIS,LUCHINI FRANÇOIS
申请号：
PL07370022
公开号：
PL1911353T3
申请日:
2007.10.12
申请国别(地区):
PL
年份:
2012
代理人:
摘要：
The present invention relates to a process for the treatment, especially for bleaching and / or cooking of food products (1) placed in bulk in the layer (2) on a conveyor (3) inside an enclosure (4), in which process the said food products (1) are transmitted continuously and at least heated for a given time and a pressure donnée.selon the present invention, heating the said food products (1) placed in bulk in the layer (2) with a height ranging up to 250 mm and whose density is between 700 and 800 kg / m 3, for a time comprised between 30 and 15 min, by direct contact with a heat-transfer fluid (5) consisting of a mixture of steam (16) of water and hot water (15, 17), the mixture being forced to - through said layer (2) of the said food products (1), in order to produce a homogeneous treatment of the products in the layer (2). the present invention also relates to an installation (6), in particular of bleaching and / or cooking of food products (1) placed in bulk in the layer on a conveyor (3), designed for the implementation of the process according to the present invention.ladite installation according to the present invention having an enclosure (4) comprising means for controlling the pressure inside said enclosure (4), means (7) in order to transport said food products (1) inside said enclosure (4) by continuous and means for subjecting the said products (1) to a high temperature for a given time and a pressure donnée.ladite installation also has means (8) in order to create a heat-carrying fluid (5) consisting of a mixture of water vapor and liquid water, and means for forcing said fluid (5) to the - through said layer (2) of the said food products (1).La présente invention concerne un procédé de traitement, notamment de blanchiment et/ou de cuisson, de produits alimentaires (1) placés en vrac en couche (2) sur un convoyeur (3) à lintérieur dune enceinte (4) de traitement, dans lequel procédé lesdits produits alimentaires (1) sont transportés en continu et au
