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1. 发明申请

US20120000090A1 Method and Device for Drying Goods 有权
标题翻译：干燥物品的方法和装置
公开(公告)号：US20120000090A1
公开(公告)日：2012-01-05
申请号：US13148803
申请日：2010-03-15
申请人： Christian Mühlherr , Kurt Lieberherr
发明人： Christian Mühlherr , Kurt Lieberherr
IPC分类号： F26B3/00
CPC分类号： A23L1/16 , A23L7/109 , F26B15/126 , F26B21/06 , F26B23/002 , F26B2210/06 , Y02P70/405
摘要： By means of the invention, a method and an apparatus (1) for the drying of goods, in particular for the convection drying of pastas, which are introduced from a first treatment zone (2) into a second treatment zone (3), are to be improved to the effect that the drying process has a lower energy consumption than conventional dryers and the surroundings of the dryer (1) are polluted only slightly by waste heat. Furthermore, the dryer (1) is to be designed in a structurally simple and cost-effective way. This object is achieved by means of a method for the drying of goods, in which the temperature in the first treatment zone (2) is on average lower than in the second treatment zone (3), and in which the energy obtained from the exhaust air of the first and/or the second treatment zone (2, 3) in at least one heat exchanger (6, 7, 8, 9, 10, 11) is introduced into the first treatment zone (2).
摘要翻译：通过本发明，从第一处理区（2）引入到第二处理区（3）中的用于干燥商品的方法和装置（1），特别是用于对面干燥的面食的方法和装置，要改进，干燥过程具有比常规干燥器更低的能量消耗，并且干燥器（1）的周围环境仅被废热轻微地污染。此外，干燥器（1）将以结构简单且成本有效的方式进行设计。该目的通过用于干燥商品的方法来实现，其中第一处理区（2）中的温度平均低于第二处理区（3）中的温度，并且其中从排气获得的能量将至少一个热交换器（6,7,8,9,10,11）中的第一和/或第二处理区（2,3）的空气引入第一处理区（2）。

2. 发明授权

US09332772B2 Method and device for drying goods 有权
标题翻译：干燥物品的方法和装置
公开(公告)号：US09332772B2
公开(公告)日：2016-05-10
申请号：US13148803
申请日：2010-03-15
申请人： Christian Mühlherr , Kurt Lieberherr
发明人： Christian Mühlherr , Kurt Lieberherr
IPC分类号： F26B3/00 , F26B7/00 , A23L1/16 , F26B15/12 , F26B21/06 , F26B23/00
CPC分类号： A23L1/16 , A23L7/109 , F26B15/126 , F26B21/06 , F26B23/002 , F26B2210/06 , Y02P70/405
摘要： By means of the invention, a method and an apparatus (1) for the drying of goods, in particular for the convection drying of pastas, which are introduced from a first treatment zone (2) into a second treatment zone (3), are to be improved to the effect that the drying process has a lower energy consumption than conventional dryers and the surroundings of the dryer (1) are polluted only slightly by waste heat. Furthermore, the dryer (1) is to be designed in a structurally simple and cost-effective way. This object is achieved by means of a method for the drying of goods, in which the temperature in the first treatment zone (2) is on average lower than in the second treatment zone (3), and in which the energy obtained from the exhaust air of the first and/or the second treatment zone (2, 3) in at least one heat exchanger (6, 7, 8, 9, 10, 11) is introduced into the first treatment zone (2).
摘要翻译：通过本发明，从第一处理区（2）引入到第二处理区（3）中的用于干燥商品的方法和装置（1），特别是用于对面干燥的面食的方法和装置，要改进，干燥过程具有比常规干燥器更低的能量消耗，并且干燥器（1）的周围环境仅被废热轻微地污染。此外，干燥器（1）将以结构简单且成本有效的方式进行设计。该目的通过用于干燥商品的方法来实现，其中第一处理区（2）中的温度平均低于第二处理区（3）中的温度，并且其中从排气获得的能量将至少一个热交换器（6,7,8,9,10,11）中的第一和/或第二处理区（2,3）的空气引入第一处理区（2）。

3. 发明申请

US20110117260A1 Method for Drying Pasta Products 审中-公开
标题翻译：烘干面食产品的方法
公开(公告)号：US20110117260A1
公开(公告)日：2011-05-19
申请号：US12996099
申请日：2009-06-10
申请人： Eliana Zamprogna , Jochen Lisner , Christian Mühlherr , Andreas Kratzer
发明人： Eliana Zamprogna , Jochen Lisner , Christian Mühlherr , Andreas Kratzer
IPC分类号： A23L1/16 , A23L3/40 , F26B15/00
CPC分类号： F26B25/22 , A21C9/00 , A23L7/109
摘要： 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.
摘要翻译：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。

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