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WO2019185308A1 - Procédé et dispositif de traitement hydrothermique, notamment de produits alimentaires - Google Patents

Procédé et dispositif de traitement hydrothermique, notamment de produits alimentaires Download PDF

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Publication number
WO2019185308A1
WO2019185308A1 PCT/EP2019/055448 EP2019055448W WO2019185308A1 WO 2019185308 A1 WO2019185308 A1 WO 2019185308A1 EP 2019055448 W EP2019055448 W EP 2019055448W WO 2019185308 A1 WO2019185308 A1 WO 2019185308A1
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WO
WIPO (PCT)
Prior art keywords
baking
treated
tunnel
space
oven
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2019/055448
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German (de)
English (en)
Inventor
Heiner GERMAN
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
GERMAN LEBENSMITTELTECHNOLOGIE GmbH
Original Assignee
GERMAN LEBENSMITTELTECHNOLOGIE GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by GERMAN LEBENSMITTELTECHNOLOGIE GmbH filed Critical GERMAN LEBENSMITTELTECHNOLOGIE GmbH
Publication of WO2019185308A1 publication Critical patent/WO2019185308A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/04—Air-treatment devices for ovens, e.g. regulating humidity
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking

Definitions

  • the present invention relates to a method and apparatus for hydro-thermal treatment, in particular food.
  • foods are treated in particular with moist, hot air in order to produce certain technological effects.
  • moist, hot air For example, at the beginning of baking, different types of bread, small bakery products and fine bakery products are subjected to a hydrothermal treatment, the so-called steaming, in order to develop pastry-typical quality features such as gloss, volume and formation.
  • the biscuits are exposed to moist, hot process air in order to condense certain amounts of water vapor on the surface of the biscuit. Too dry or too humid process air lead to bakery defects when sweating.
  • steaming takes place at the inlet of the baking tunnel, where the process air in the first tunnel section is usually moistened with externally generated steam.
  • tunnel ovens Under a tunnel oven is understood in the baking technology a particular embodiment of the continuous oven, in which the dough is guided on a movable baking surface through a heated tunnel.
  • tunnel ovens have the following characteristics, namely tunneling ovens are stretched long, tunnel ovens have a tunnel inlet and a tun- nel outlet arranged in alignment on the opposite side, and in tunnel ovens the path of the baked goods in the oven continues to be monodirectional, ie in the case of tunnel ovens, the baked goods enter the oven in the same direction as they do leaves.
  • the inlet direction of the baking material is equal to the outlet direction.
  • tunnel ovens are further characterized in that the dough before the tunnel inlet on a movable baking surface or in bakeware, but in principle loosely placed / stored, is transported on the movable baking surface through a heated tunnel and behind the spout detached / removed from the movable baking surface.
  • the loose application of the baking material has hitherto made it necessary to guide the baking surface horizontally through the baking tunnel.
  • the movable baking surface describes a continuous cycle, namely has a run-up upper part, which is loaded with dough and is surrounded only on this by the eponymous heated baking tunnel, a returning lower part which is not loaded with dough, each having a deflection of the movable baking surface behind the oven outlet (after removal of the dough) and one before the tunnel inlet (before the task of baking), whereby the continuous cycle of the movable baking surface is closed and is thermally treated only on the up-running upper part, which is why only this part is designed as a tunnel, which in turn derives the name tunnel oven.
  • the steaming is not very effective in the prior art.
  • the demand for steam condensate of around 25 kg per hour per 1000 kg of bread per hour is relatively small, but in practice it is exceeded by 4 to 10 times.
  • the reason for this is that the steam introduced for steaming has a smaller density than dry air of the same temperature.
  • the vapor moves up from the process to be treated.
  • steaming in tunnel ovens is carried out in the form of pipes with openings above the process material to be treated, from which the steam flows from top to bottom of the process material.
  • this has a negative effect on the treatment efficiency several times, because the process material is not fully immersed, but only flows around below the vapor outlets of steam.
  • Another portion of up to 10% of the baking energy is used to heat ambient air that enters the oven cavity at the oven inlet and oven outlet, especially during charging and discharging operations. This energy consumption can also be avoided if the baking steam is removed from the baking chamber in a controlled manner.
  • a similar back-room-external solution is known in which the baking swabs are taken from the baking chamber with a fan and returned to the baking chamber via pipelines. The baking swaths are transported by displaced or directed introduction of the baking steam into the baking chamber. The constructive and energetic effort for this solution is comparable to that of the aforementioned solution. It is known from practice also a backspace-internal solution in which a compressed air pulse is used to transport the baking steam in the back of the oven. In this solution, the effort in the compressed air installation and energy consumption.
  • the object of the present invention is therefore to provide an energy-efficient method for the hydrothermal treatment, in particular of foods.
  • a further object of the invention is the provision of a device for carrying out the method.
  • the object of the present invention is achieved by the provision of a method and a device which overcome the disadvantages of the prior art.
  • the present invention is a method for hydrothermal treatment according to the features of the main claim. Advantageous developments are characterized in the dependent subclaims.
  • the present invention thus provides a process for the hydro-thermal treatment, in particular of foods with moist, warm air, wherein the following steps are carried out successively:
  • Preferred is a method according to the invention, wherein the process goods are water-containing process goods.
  • Particularly preferred is a method according to the invention, wherein the moisture and / or the density and / or the temperature of the process swath is measured in the upper and / or lower region of the process space.
  • process swaths are at least partially derived from the upper region of the process chamber.
  • a method is preferred in which the process material to be treated is introduced into the upper region of the process space, which leads process material from the upper region into the lower region of the process space and discharges the treated process material from the lower region of the process space.
  • the process space has at least one entry area for introducing the process items to be treated and / or at least one exit area for discharging the processed process items and / or at least one movable carrier for the process items, preferably in the form a conveyor belt, and / or at least one device for introducing the process swaths into the process space and / or at least one device for deriving water vapor from the process space and / or at least one device for spatially vertical separation of a part of the process space.
  • the process space has the shape of a tunnel oven or a baking chamber.
  • the present invention also provides an apparatus for carrying out the method according to the invention, in particular a tunnel oven, with the features of the independent claim.
  • Advantageous developments are characterized in the dependent subclaims.
  • the subject of the present invention is thus a tunnel oven whose baking surface has a height difference between the tunnel inlet and the tunnel outlet.
  • a tunnel oven is preferred, wherein the baking surface between the oven inlet and the oven outlet has a gradient at an angle of 0.5 to 4.0 degrees, preferably 0.7 to 2.0 degrees.
  • a tunnel oven according to the invention, wherein the baking surface between the oven inlet and the oven outlet has a pitch with an angle of 0.5 to 4.0 degrees, preferably of 0.7 to 2.0 degrees.
  • a tunnel baking oven is furthermore preferred, with the baking steam being taken from the baking space at the oven inlet, being led outside the baking chamber and being supplied in a freely convective manner to a separate loading space upstream of the baking tunnel.
  • a tunnel oven according to the invention wherein the baking chamber has at least one device for the controlled introduction of externally generated steam into the baking chamber. Also preferred according to the invention is a tunnel oven, wherein the baking chamber has at least one device for the controlled discharge of baking steam from the baking chamber.
  • the baking chamber has at least one device for controlling the free-convective flow of convection within the oven.
  • Particularly preferred according to the invention is a tunnel oven, wherein the baking chamber has at least one device for measuring and controlling the air humidity.
  • a tunnel baking oven is very particularly preferred, wherein the baking chamber has at least one device for measuring and regulating the pressure.
  • the subject matter of the present invention is furthermore a device for carrying out the method according to the invention in the form of a back chamber with the features of the additional independent claim.
  • Advantageous further developments are indicated in the dependent subclaim.
  • a baking chamber having at least one heating device of the baking chamber and at least one device for loading the interior of the baking chamber with moist, warm air and / or for discharging the moist, warm air and a device for receiving the process material, characterized in that the baking chamber in the interior further comprises at least one device for guiding the process material through the interior of the baking chamber. It is inventively provided that the device for guiding the baking stock is configured, for example in the form of a lift.
  • a baking chamber wherein the baking chamber in the interior further comprises at least one device for guiding the heating device through the interior of the baking chamber. It is advantageous that the heating device and the process material are guided by means of a device to be used together.
  • Fig. 1 is a cross-sectional view of a tunnel oven according to the prior art
  • FIG. 2 shows a cross-sectional view of a first embodiment of a tunnel oven according to the invention
  • FIG. 3 shows a cross-sectional view with a bottom view of a second embodiment of a tunnel oven according to the invention.
  • FIG. 4 shows a cross-sectional view of a third embodiment of a tunnel oven according to the invention.
  • the term “hydrothermal” is understood to mean a treatment of process products in air at different temperatures and in different concentrations of water vapor.
  • the air is heated or heated.
  • the energy required for heating can be generated by any method known in the art.
  • the term “hydrothermal” may also refer to fluids other than water vapor. It is thus possible, by means of the described method according to the invention, to treat process goods other than food and also fluids other than water.
  • Such fluids can be substances such as carbon dioxide or ammonia, and suitable process materials can then be minerals, rocks or building materials and materials of all kinds.
  • process material means any type of product which requires modification or refinement of a hydrothermal treatment.
  • process goods in the form of foods are particularly preferred.
  • suitable foods are, for example, cereals or cereal products, such as oatmeal, corn products or the like.
  • These products are modified by hydrothermal processes, improving the shelf life or digestibility of the products.
  • processed goods are preferably baked goods of all kinds, ie mixtures and doughs from the usual raw materials for the respective baked goods, which are subjected to a baking process.
  • process space in the sense of the invention means a space in which the hydrothermal process according to the invention can be carried out.
  • Decisive for the design of the process space according to the invention is that the process space has a height which enables moist, warm air introduced into or formed in the process space to be distributed in such a way that a natural moisture fall within of the room without the need for an artificial air movement within the process space.
  • an enrichment of air with higher humidity is achieved in the upper region of the process space. Natural convection then forms the required air humidity gradient of the process air within the process area.
  • the process room further devices may be present, which serve for heating or for feeding or introducing or introducing and / or for feeding or discharging the moist, warm air.
  • the process space also has corresponding devices which guide the process goods through the density gradient as required.
  • Such devices may be conveyor belts, lifting devices and the like, which are known in the art.
  • process swath in the context of the invention means a structure of moist, warm air, which is formed by the fact that the air present in the process space is enriched with water vapor and spreads out in the process space.
  • the water vapor can first be introduced or introduced into the process space from the outside.
  • the water vapor can also be formed in the interior of the process space, for example by water from the process material through supplied heat is evaporated.
  • process swaths are formed which are required for carrying out the process according to the invention.
  • Process steam thus denotes warm air with different air humidity for carrying out the process according to the invention.
  • the present invention thus relates to a process for the hydro-thermal treatment, in particular of foods with moist, warm air.
  • the result of the treatment is, for example, a bread or pastry with the typical quality characteristics of gloss, volume and puffiness.
  • the use of other foods, such as cereal products in the form of grains or oatmeal, results in the digestion or refining of foods.
  • this enzyme is deactivated, which can lead to better digestibility or extended shelf life.
  • high molecular carbohydrates can be digested with it.
  • the method according to the invention can be used.
  • the process material to be treated is prepared.
  • This can be an applied dough for bread or pastry or another food.
  • a suitable process space is provided.
  • This process space is used for introducing the process goods to be treated and for discharging the processed process goods.
  • the process room is now loaded with moist, warm air in the form of process steam.
  • steam is either introduced from the outside by means of appropriate devices in the process space or generated directly in the interior of the process chamber, for example by heating water or in the further course of the process moist process material and thereby evaporated.
  • a density gradient of the process swaths must now be set using free convection inside the process space. Due to the known physical laws, the density of the process swaths is in the upper range of the process space is smaller than the density of the process swaths in the lower area of the process area. This sets the process climate (moist, warm air) required for carrying out the method according to the invention inside the process space.
  • the process goods to be treated are introduced into one of the areas of the process area.
  • This introduction can take place by means of a lock-type loading station, whereby the process goods can be guided on a belt.
  • the process items can also be inserted into the process space in baking molds arranged side by side.
  • there are bakery products which require an intake of particularly moist air at the beginning of the process. This is the case with most breads.
  • These process goods are first introduced into the upper area of the process area. If the process material is, for example, a lye cake, an initially high level of air humidity in the process stream is negative for the baking result. Therefore, such process goods are first introduced into the less humid, lower area of the process space.
  • the process material is led from the area in which it was introduced into the process area in the other area.
  • the duration of the process to be treated is between 1 minute and 5 hours. The duration of time, in turn, depends on the nature of the process material and the desired result of the treatment.
  • the processed process material is now removed from the process area.
  • the treated process material can now be further processed or consumed.
  • process swaths are at least partially derived from the upper region of the process chamber. This leads to the fact that the energy of the process can be guided within the process and thereby reduced. This leads to an energy-efficient process.
  • the subject matter of the present invention is thus an energy-saving method for the treatment of, in particular, foods with warm, moist air, which uses internally generated water vapor for moistening the process air and transports the process swaths solely by natural buoyancy.
  • the subject matter of the invention is a tunnel oven, the design of which saves energy by constructively minimizing and optimizing the air exchange between the oven and the surrounding area and, in addition, by using the steam in the steaming room 1 instead of externally generated steam 2.
  • the invention further provides a method with which energy is saved by, on the one hand in a windrowing space 1 instead of externally generated steam 2, the baking steams are used to recover the laden and in the other hand, the air exchange between the process space and the environment constructively minimized and is optimized in terms of control technology.
  • the energy saving succeeds according to the invention without additional effort for devices and energy for the transport of the baking steam, as the transport force of the buoyancy of the moist baking steam is used internally for baking space. This is possible because process swaths at the same temperature have only 75% of the dry air density.
  • the new and inventive idea of the present invention lies in the fact that it shapes the course of the movable baking surface in the baking tunnel of the tunnel oven by a moderate gradient so that the free, loose baking good does not slip on the one hand and the desired baking surface on the other hand. climatic and energy-saving effects are achieved. This is both new and inventive for the baking industry.
  • the tunnel oven according to the invention has a height difference between tunnel inlet and tunnel outlet.
  • the baking surface to the oven outlet shows a gradient.
  • the baking flocks are guided freely convectively into the front part of the baking chamber or into a separate loading space upstream of the baking tunnel.
  • the backwash recovered in this way replaces externally generated steam in baked goods with a need for steaming. This saves energy for baking.
  • the baking surface to the oven outlet shows a gradient.
  • the baking flocks are freely convected in the back of the oven, where they are recovered to achieve technological effects. The air exchange of the baking chamber with the environment is minimized, thereby saving energy for baking.
  • the tunnel oven is designed in different embodiments, as shown in FIGS. 2 to 4.
  • a common inventive feature of the embodiments is a baking surface with a height difference between the tunnel inlet and the tunnel outlet.
  • the baking surface for the oven outlet shows a gradient, as a result of which the baking flocks are conveyed into the front part of the baking chamber inside the baking space and are used specifically for steaming in the steaming room 1 instead of externally generated steam 2.
  • the baking puffs can be e.g. B. be prevented with curtains 8 at the unwanted exit from the oven.
  • the first embodiment of the tunnel oven according to the invention is suitable for pastries with Beschwadungs supply such as baguettes, wheat bread and wheat cookies 9.
  • FIG. 3 shows a further embodiment of a tunnel oven according to the invention.
  • the presented transport principle is used in a variation of the embodiment according to FIG.
  • the pastry is passed through a separate Beschwadungsraum, then on a ventilated transport route and only then in the baking tunnel.
  • the baking puffs are taken from the back of the baking tunnel, guided parallel to the transport route and then introduced into the upstream steaming room.
  • the Fül treatment of separate Beschwadungsraums with baking steam is done as well as in the other embodiments free convection.
  • the baking surface to the furnace outlet shows a slope, whereby the baking swirls are promoted due to their buoyancy internally in the back of the baking chamber and recovered there to achieve technological effects.
  • This embodiment of the tunnel oven according to the invention is particularly suitable for laked or whipped types of biscuits as well as for certain fine baked goods and frozen bakery products 10, for which a smooth, shiny pastry surface or a cohesive, non-chipping pastry crust is desired.
  • the tunnel oven according to the invention creates the condition for fol lowing control concept for energy and quality optimization during baking.
  • a first control circuit controls that the rear part of the baking chamber is protected against the ingress of air from the environment and at the same time the baking oven is supplied with baking steam. It consists of an air humidity sensor 4 and a throttle valve 5, which regulates the escape of the baking steam from the baking chamber into the wind chimney 3. The flap is closed at the start of production and opens when the setpoint is exceeded later.
  • a second control circuit consisting of an air humidity sensor 6 and a steam valve 7 for externally generated steam. The second control circuit regulates the humidity required for the pastry. Above all, the steam valve opens to fill the steam room with steam at the start of production and later if it falls below the setpoint.
  • control circuit controls a single control circuit that the front part of the oven is protected against air intake from the environment and that at the same time the rear of the tunnel oven with the desired humidity from baking steam is supplied. It consists of a humidity sensor 4 and a throttle valve 5, which regulates the escape of the baking steam from the baking chamber into the windrower 3.
  • Damper is closed at the beginning of the production and opens on later exceeding of the nominal value.
  • the advantages of the method and the devices according to the invention are to use internally generated steam instead of externally generated steam for humidifying the process air and to promote the humidified process air within the process space energy-saving to the place of technological need.
  • the natural convection of the moist, warm air is used, which results from the different density of moist and dry air.
  • Process swaths are directed within a process space in such a way that the optimum treatment conditions which are required for the respective process material can be achieved in a technologically simple manner.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne un procédé de traitement hydrothermique, notamment de produits alimentaires, avec de l'air chaud humide, comprenant les étapes suivantes à réaliser successivement, consistant à : a) fournir des produits à traiter, notamment des produits alimentaires ; b) fournir une chambre de traitement pour l'introduction des produits à traiter et pour l'extraction des produits traités, la chambre de traitement présentant une zone inférieure et une zone supérieure ; c) charger la chambre de traitement d'air chaud humide sous la forme de vapeurs de traitement ; d) régler un gradient de densité des vapeurs de traitement en utilisant la convection libre, la densité des vapeurs de traitement étant inférieure dans la zone supérieure de la chambre de traitement à la densité des vapeurs de traitement dans la zone inférieure de la chambre de traitement ; e) introduire les produits à traiter dans l'une des zones de la chambre de traitement ; f) conduire les produits d'une zone à l'autre zone, la durée de la conduite des produits à traiter étant comprise entre 1 minute et 5 heures ; g) extraire les produits à présent traités de la chambre de traitement. L'invention concerne en outre un dispositif pour la réalisation du procédé, le dispositif présentant la forme d'un four tunnel. Les avantages du procédé et du dispositif selon l'invention sont de mettre en oeuvre de la vapeur générée en interne à la place de la vapeur générée en externe pour l'humidification de l'air de traitement et de transporter l'air de traitement humidifié à l'intérieur de la chambre de traitement en économisant de l'énergie sur le site du besoin technologique. La convection naturelle de l'air chaud humide est utilisée sous la forme de vapeurs de traitement.
PCT/EP2019/055448 2018-03-29 2019-03-05 Procédé et dispositif de traitement hydrothermique, notamment de produits alimentaires Ceased WO2019185308A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102018002806.3A DE102018002806B4 (de) 2018-03-29 2018-03-29 Tunnel-Backofen mit backraum-interner Schwadenrückgewinnung zur Energie- und Produktoptimierung beim Backen
DE102018002806.3 2018-03-29

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WO2019185308A1 true WO2019185308A1 (fr) 2019-10-03

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DE (1) DE102018002806B4 (fr)
WO (1) WO2019185308A1 (fr)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62138129A (ja) * 1985-12-12 1987-06-20 滝川工業株式会社 食品熱処理用トンネルオ−ブン
WO2016026840A1 (fr) * 2014-08-18 2016-02-25 Ingo Stork Genannt Wersborg Système de traitement thermique

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE7434394U (de) * 1974-10-15 1979-02-22 Hebenstreit Gmbh, 6000 Frankfurt Waffelbackofen
DE102005052709A1 (de) * 2005-11-04 2007-05-16 Karl Heuft Gmbh Backofensystem mit automatisiertem Abzieher- bzw. Ausbackwagen

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62138129A (ja) * 1985-12-12 1987-06-20 滝川工業株式会社 食品熱処理用トンネルオ−ブン
WO2016026840A1 (fr) * 2014-08-18 2016-02-25 Ingo Stork Genannt Wersborg Système de traitement thermique

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DE102018002806B4 (de) 2020-12-31
DE102018002806A1 (de) 2019-10-02

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