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    • 1. 发明申请
    • Method for Drying Pasta Products
    • 烘干面食产品的方法
    • US20110117260A1
    • 2011-05-19
    • US12996099
    • 2009-06-10
    • Eliana ZamprognaJochen LisnerChristian MühlherrAndreas Kratzer
    • Eliana ZamprognaJochen LisnerChristian MühlherrAndreas Kratzer
    • A23L1/16A23L3/40F26B15/00
    • F26B25/22A21C9/00A23L7/109
    • The invention relates to a method for drying pasta products in which during the drying process the pasta products, which are present as raw pasta shapes, pass through surface states that exhibit differing value pairs of surface temperature (T) and surface moisture (U), and wherein during the drying process the surface of the raw pasta shapes remains in a viscoelastic state in which in a diagram of surface temperature (T) of the raw pasta shapes and surface moisture (U) of the raw pasta shapes (a.) the surface temperature (Tv) of the raw pasta shapes is not greater than 4O° C. more than the temperature (Tg) on the glass transition curve of the raw pasta at the point of equal moisture of the surface, and/or (b.) the moisture (Uv) of the surface of the raw pasta shapes is not more than 20% greater than the moisture on the glass transition curve of the raw pasta at the point of equal temperature of the surface. This facilitates an especially rapid drying of the pasta products without any detriment to quality.
    • 本发明涉及一种用于干燥面食产品的方法,其中在干燥过程中,作为原始面食形状存在的面食产品通过表现出不同的表面温度(T)值对和表面水分(U)的表面状态, 并且其中在干燥过程中,原始面食形状的表面保持在粘弹性状态,其中在原始面食形状的表面温度(T)和原始面食形状(a。)的表面水分(U)的图中 原始面食形状的表面温度(Tv)不超过表面相同湿度点处原料面的玻璃化转变曲线上的温度(Tg)高于40℃,和/或(b。 )原料面形状的表面的水分(Uv)不比表面等温点处的原料面的玻璃化转变曲线上的水分大20%以上。 这有助于特意快速地干燥面食产品,而不会对质量造成任何损害。