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    • 3. 发明申请
    • METHOD AND APPARATUS FOR COOLING BREAD JUST AFTER BAKED
    • 烘烤后的方法和装置
    • US20090260780A1
    • 2009-10-22
    • US12092647
    • 2005-11-04
    • Yoichi KatoriToru OtaSatoshi Tsutsumi
    • Yoichi KatoriToru OtaSatoshi Tsutsumi
    • F28F5/00F26B3/02F26B25/08A23L1/00
    • A21D15/02A21C15/00F25D13/067
    • A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling chamber is maintained at 5-20° C., hydrated air m is supplied in an upstream side part of the transfer direction of the conveyor where temperature is highest in the cooling chamber 1 to form an atmosphere of high absolute humidity around the transfer passage of the bread f by virtue of the heat of the bread f just after baked, by which the transfer space 3 surrounding the transfer passage of the conveyor 2 is rendered highly humid with relative humidity of 60% or higher, as a result, cooling time is reduced, eating quality is maintained by preventing evaporation of water from the bread while it is cooled just after it is baked, process yield is increased resulting in a reduced processing cost, temperature in the center part of the bread is properly lowered so that the bread can be cut well without developing a rough cut surface.
    • 提出了一种在烘烤之后冷却面包的方法和装置,其中烘烤后的面包f在传送带2上被转移到冷却室1中,并在其被放置在冷却所需的时间段之后从其中进行, 冷却室的内部温度保持在5-20℃,在冷却室1中温度最高的输送机的输送方向的上游侧部分供给水合空气,形成高绝对湿度的气氛 围绕传送通道的面包f由于刚刚烘烤后的面包f的热量,传送带2的传送通道周围的传送空间3变得高度相对湿度为60%以上,作为 结果,降低冷却时间,通过防止水从面包中蒸发而保持饮食质量,同时在烘烤之后立即冷却,加工产率增加,从而减少了处理剂 st,正确地降低面包中心部分的温度,使面包切割得好,而不会形成粗糙的切面。