• 专利附录
  • 专利说明
  • 权利要求
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    • 专利摘要:
    Apparatus for drying oblong food pasta (11) produced in the form of wires (11a) or strips placed in the shape of rods (12), comprising at least one pre-drying chamber (13) with longitudinal development and provided with an area entrance (13a) and an exit area (13b) of said canes (12), a support and movement device (18) which moves with constant direction inside said pre-drying chamber (13) and configured to support said barrels (12) transversely with respect to said longitudinal extension and to move said barrels (12) from said entry area (13a) to said exit area (13b). Said cans (12) are positioned on said support and handling device (18) according to an arrangement with a pitch between the longitudinal axes of contiguous canes diversified along the pre-drying chamber (13), at least a first step (D1) being provided between the longitudinal axes of contiguous pipes (12) in proximity to said entry area (13a) and at least a second pitch (D2) between the longitudinal axes of contiguous pipes, lower than said first step (D1).
    公开号:CH711222B1
    申请号:CH00879/16
    申请日:2016-07-08
    公开日:2020-10-15
    发明作者:Rasera Sandro
    申请人:Pavan S P A；
    IPC主号:
    专利说明:

    FIELD OF APPLICATION
    [0001] The present invention refers to an apparatus and a process which can be used in the food field for drying fresh pasta.
    [0002] In particular, the present invention relates to the drying, at least partially, of oblong pasta, whether it be of the "thin" type, or in threads, such as spaghetti or similar, or of the "wide" type, or in strips , such as lasagna or similar, the latter type being able to have straight or wavy side edges.
    STATE OF THE TECHNIQUE
    [0003] Here and in the remainder of the description, as well as in the claims, for reasons of ease of presentation, reference will be made to oblong pasta, in threads or strips, using the single term "pasta".
    [0004] It is known that the pasta production process comprises at least a first step of obtaining fresh pasta, for example by extrusion or lamination of dough, a second drying step of the fresh pasta, to obtain dry pasta, and a third step of cutting of dry pasta, to obtain the desired finished product, for example spaghetti or similar, or lasagna, or similar.
    [0005] The drying phase of the fresh pasta is generally carried out in one or more drying rooms inside which the threads or strips of pasta are stretched like a knight of reeds, or canes, normally supported horizontally at their longitudinal ends. Support and handling means are used to support and move the rods during the drying phase, at least up to the cutting phase.
    [0006] It is also known that the drying of pasta on rods is carried out at a high temperature, which allows to limit the treatment time inside the drying rooms and allows the construction of machines that overall have high production capacities compared to of dimensions and contained costs.
    [0007] The drying phase, which generally in the most modern lines lasts between about 5 hours and about 8 hours, is normally carried out using a flow of hot air blown in a direction coinciding with the longitudinal axis of the spread dough on the reeds and, much more rarely, in the direction coinciding with the longitudinal axis of the reeds and, therefore, laterally with respect to the pasta.
    [0008] The hot air flow can be blown from top to bottom or vice versa, however the latter solution is rarely used since flows from bottom to top tend, particularly in some drying stages, to fold the dough , which is absolutely undesirable, in others to mechanically stress certain points of the threads or strips to the point that they can cause them to fall due to breakage.
    [0009] The flow of hot air in a longitudinal direction from top to bottom with respect to the pasta spread on the canes tends to dry the threads or strips of the latter unevenly, especially in the initial stages of the drying phase, in which the evaporation of water from the pasta is greater.
    [0010] This non-uniformity is due to the fact that the air, as it flows along the dough, in addition to releasing heat, is progressively enriched with humidity. As a result, the lower part of the single thread or of the single strip of pasta spread on the corresponding barrel receives gradually less drying air.
    [0011] The differential in the drying condition between longitudinal portions of the threads or strips of pasta is the greater the more water is evaporated in the unit of time.
    [0012] It is known to divide the pasta drying phase into sub-phases during which the pasta is subjected to different thermo-hygrometric conditions in order to maintain the evaporation flow of water from the pasta at a rate that does not cause damage.
    [0013] This diversification is intended to speed up the drying phase as much as possible without incurring damage to the pasta, commonly called veining, caused by excessively rapid removal of moisture and which can occur, in some cases, even after several days from the end of drying.
    [0014] In the common technique, typically, at least three sub-phases are distinguished: a pre-drying sub-phase, also known as "wrapping", a final drying sub-phase, following the pre-drying, and a stabilization sub-phase to stabilize the conditions physical characteristics of the paste after final drying.
    [0015] It is also known that, in some industrial systems, these three sub-phases can in turn be subdivided on the basis of further differentiated thermo-hygrometric conditions in order to modulate the removal of humidity and avoid its damage.
    [0016] During the wrapping sub-phase, most of the water contained in the fresh pasta is evaporated. In particular, with respect to the total amount of water to be evaporated, a modern pasta drying line eliminates, in this sub-phase, i.e. also within the first hour of treatment, an amount greater than about 70%, up to about 90%. %.
    [0017] It is therefore evident that in this sub-phase the difference between the conditions of the air that strikes the upper part of the spread dough, ie the part resting on the relative pipe and a part proximal to it, is greater than in the other sub-phases, and those of the air that comes into contact with the lower part of the dough.
    [0018] For this reason, ie since differences in treatment are generated between the upper part and the lower part of the pasta, the subsequent final drying and stabilization phases require considerably long times, ranging from about 4 hours to about 7 hours.
    [0019] It is a need, known to the manufacturers of dry pasta production plants, to improve the impact that the difference in treatment mentioned above has on the production times.
    [0020] In known solutions, differentiated ventilation is used between the various sections of the wrapping portion of the line, generally with a smaller amount of air as the loss of humidity proceeds.
    [0021] This solution has the drawback of having as a limit for the speed of the usable air the effect of turbulence caused on the spreaded dough by the flow of air at high speed. The air, in fact, must necessarily change direction during the process, in order to be sucked in again by the circulation fans placed above or next to the dough.
    [0022] Solutions are also known in which a division of the wrapping part of the drying line into portions is practiced, each having the possibility of setting and maintaining different thermo-hygrometric conditions and independently adjustable with respect to the previous and / or subsequent portion.
    [0023] The main object of the present invention is to provide an apparatus and to develop a method for drying oblong pasta that allow to improve the efficiency of the drying process, in particular by modifying the wrapping sub-phase, to obtain greater uniformity of drying of the pasta spread on reeds, in which there is substantial homogeneity of moisture export between the upper and lower part of the pasta, in order to significantly reduce both the treatment time of the wrapping sub-phase and the times of the subsequent treatments (sub-phases).
    [0024] These objects and others which will emerge from the following description are achieved according to the invention with an apparatus for drying oblong pasta produced in the form of threads or strips placed in the shape of rods as described in claim 1.
    [0025] The present invention also relates to a method for drying oblong pasta produced in the form of threads or strips placed in the shape of rods inside a pre-drying chamber as described in claim 7.
    EXPOSURE OF THE FOUND
    [0026] In accordance with the aforementioned purposes, an apparatus according to the present invention is used for the at least partial drying of oblong pasta produced in the form of threads or strips placed in the shape of reeds, and comprises at least one pre-drying chamber longitudinally developed and provided with an entry area and an exit area for the aforementioned pipes. A support and movement device, inside the pre-drying chamber, is configured to support the canes transversely with respect to the aforementioned longitudinal development and to move them from the entry area to the exit area.
    [0027] The rods are positioned above the support and movement device according to a diversified spacing, decreasing continuously or discreetly.
    [0028] The spacing between the reeds is proportional to the amount of water that must be removed from the unit of mass of the pulp in the unit of time: the greater the quantity of water that must be removed, the greater the spacing between the reeds.
    [0029] The spacing will be larger in the first part of the pre-drying chamber, where the quantity of water to be removed from the dough is greater, and can be reduced, progressively or discreetly, in the following parts of the pre-drying chamber. drying, where the quantity of water to be removed from the pasta is less.
    [0030] With the same air flow that strikes the pasta, the greater the spacing between the pipes, the less the quantity of pasta invested by the air flow and, consequently, with the same humidity extracted per unit of mass of the dough, the less the variation of the thermo-hygrometric parameters of the air flow that passes through the dough will be.
    [0031] A larger spacing between the canes in the first part of the pre-drying chamber, i.e. in the area where the quantity of moisture extracted from the pasta is greater, allows to limit and reduce the variation of the thermo-hygrometric conditions of the flow air that passes through the pasta by virtue of the increased ratio between the air flow that strikes the pasta and the quantity of pasta hit, and therefore dried, by said air flow.
    [0032] It will therefore be possible to dry the pasta uniformly even in the first drying stages, when the quantity of water to be removed from the mass unit of the pasta is greater.
    [0033] By advancing along the drying chamber, the longitudinal spacing between the canes can be reduced progressively or discreetly, thus increasing the density of the pasta, but continuing to maintain optimal thermo-hygrometric conditions for extracting moisture from the pasta in reason for the changed characteristics of the latter.
    [0034] The increase in the space required in the first part of the pre-drying chamber, due to the greater longitudinal distance between the canes, is largely compensated by the fact that, thanks to the greater drying uniformity obtained at the end of the pre-drying, the subsequent drying and stabilization times are reduced
    [0035] A further advantage due to the diversified longitudinal spacing of the pipes is that of being able to use equipment for blowing and heating the drying air substantially the same along the pre-drying chamber, and generating a flow of air at a speed such as not to stress in an anomalous way the pasta, since the task of modulating the ratio between the air flow and the quantity of pasta hit by the flow itself is entrusted to the variation of longitudinal spacing between the pipes, in a function directly proportional to the quantity of water to be removed from the mass of the dough.
    [0036] FR 1 173 205 describes a pasta drying plant in which a conveyor is provided for supporting a plurality of equally spaced canes mounted on a conveyor.
    ILLUSTRATION OF DRAWINGS
    [0037] These and other characteristics of the present invention will become clear from the following description of embodiments, provided by way of non-limiting example, with reference to the attached drawings in which:<tb> <SEP> Figure 1 is an axonometric view of a drying apparatus for oblong pasta according to an embodiment of the present invention;<tb> <SEP> figures 2b and 2c are lateral sectional views of variants of the apparatus of fig. 1;<tb> <SEP> figure 3 is a sectional side view of a further embodiment of the drying apparatus of fig. 1;<tb> <SEP> figure 4 is an enlargement of detail A of fig. 3.
    DESCRIPTION OF EMBODIMENTS
    Figure 1 is used to describe embodiments of a drying apparatus 10 configured for drying fresh oblong food pasta 11.
    [0039] The pasta 11 can be defined by a plurality of threads 11a, or strips, obtained starting from doughs by means of known processes of extrusion or lamination in a step of obtaining fresh pasta, and subsequently placed in a cavalier of support rods, or rods 12, in a so-called laying phase.
    [0040] The pasta 11, after spreading, is sent to the drying apparatus 10 so that it is dried, i.e. its moisture content is reduced from an initial value typically between 25% and 30% to a final value normally between 6% and 14%.
    [0041] The drying apparatus 10 includes at least one pre-drying chamber, or wrapping gallery 13, and a final drying chamber 14, adjacent to each other and affected in succession by the passage of the pasta 11 inside it.
    [0042] In embodiments, described here with exemplary reference to Figure 1, the final drying chamber 14 is positioned aligned with respect to the wrapping tunnel 13, for example in the case where the dough 11 follows a straight path in the drying 10.
    [0043] In further embodiments, the final drying chamber 14 can be positioned on a different plane than the wrapping gallery 13, for example it can be superimposed with respect to the latter. In these embodiments, the paste 11 follows a non-rectilinear path, for example a sinusoidal curvilinear or according to a broken or mixed line.
    [0044] In the wrapping gallery 13 the pre-drying, or wrapping, of the pasta 11 is carried out, which constitutes a sub-phase of the drying and during which moisture is removed from the pasta 11 at least in an amount equal to 70%, up to even 90% of the overall humidity to be removed.
    [0045] During the pre-drying, the humidity of the pasta 11 is lowered to an intermediate value between 11% and 17%.
    [0046] In the final drying chamber 13 a further drying sub-phase is carried out, the final drying, during which the humidity contained in the paste 11 is removed until reaching the aforementioned final value of relative humidity.
    [0047] The wrapping gallery 13 is provided with an entry area 13a, through which the canes 12 supporting the dough 11 enter the wrapping gallery 13 itself, and with an exit area 13b, through which the aforementioned canes 12 exit from the wrapping gallery 13 to the final drying chamber 14.
    [0048] In possible embodiments, the outlet area 13b can be directly communicating with the final drying chamber 14.
    [0049] The wrapping gallery 13 is delimited by perimeter walls comprising at least two side walls 15, opposed to each other, an upper wall 16 and a lower wall 17. The wrapping gallery has a longitudinal development which is predominant with respect to its transverse dimension, this 'last defined by the distance between the side walls 15.
    [0050] The wrapping tunnel 13 is maintained in controlled thermo-hygrometric conditions, i.e. its temperature, relative humidity and speed of the internal air blown against or along the threads 11a of dough 11 are managed in order to optimize the yield of the drying apparatus 10 through the optimization of the quantity of moisture that is taken from the pasta 11.
    [0051] The drying apparatus 10 includes a supporting and moving device 18 configured to support and move the rods 12 on which the threads 11a of pasta 11 are positioned.
    [0052] In particular, the movement of the canes 12 takes place from the entry area 13a towards the exit area 13b and, therefore, towards the drying chamber 14, along a movement direction Z substantially oriented according to the longitudinal development of the wrapping tunnel 13.
    [0053] The support and movement device 18 is also configured to define a positioning of the canes 12 with diversified reciprocal spacing, that is, with a variable pitch between the longitudinal axes of contiguous canes, so as to allow a variation in the treatment conditions of the pasta strands 11a along the longitudinal development of the wrapping tunnel 13.
    [0054] The support and handling device 18 includes two or more support members 19, positioned on opposite sides of the wrapping tunnel 13, for example each in proximity to one of the two side walls 15.
    [0055] The supporting and handling device 18 also includes two or more feed members 20, positioned in opposite parts of the wrapping tunnel 13, for example near the side walls 15 of the latter, and configured to determine the advancement of the rods 12 along the aforementioned direction of movement Z.
    [0056] The supporting and moving device 18 also includes a motor 21, for example an electric motor, connected to one or both of the feed members 20 to give the latter rotational motion around its own axis.
    [0057] In the embodiment illustrated in Figure 1, the motor 21 is directly connected to one of the feed members 20 and the support and movement device 18 comprises a transmission assembly 22 connected to the motor 21 and to the feed members 20, to transmit to the latter the rotary motion of the motor 21.
    [0058] Further embodiments can provide that both the moving members 20 are connected directly to the motor 21, or that they are both connected to the transmission assembly 22.
    [0059] The rotation of the movement members 20 is advantageously synchronous, ie they are constantly rotated at the same number of revolutions.
    [0060] Figure 1 is used to describe embodiments in which the support members include two support bars 119, for example metal, arranged one on each side of the wrapping tunnel 13. In this case, the support bars 119 each have length approximately equal to that of the wrapping gallery 13 and are parallel to each other.
    [0061] The transverse distance between the support bars 119 is essentially equal to the length of the barrels 12. In fact, one end 12a of each barrel 12 rests on each support bar 119.
    [0062] In the embodiment described by way of example with reference to Figure 1, the feed members 20 are each defined by a helical element 120, for example a wire rod, a wire, or a metal rod, wound according to a helical course along an axis longitudinal parallel to the direction of movement Z.
    [0063] In possible solutions, the advancement members 20 can include, for each side of the treatment tunnel 13, a plurality of helical elements 120 placed coaxially in mutual succession along the movement direction Z.
    [0064] It can be provided that the advancement members 20, if defined by helical elements 120, are each wrapped around a corresponding support bar 119, so that each support bar 119 is axially inserted inside a helical element 120 , or the helical elements 120 can each be positioned in proximity to a support bar 119 to come into contact with the ends 12a of the rods 12.
    [0065] The aforementioned ends 12a can be inserted in each of the spaces between successive screwings, or turns, of the helical elements 120.
    [0066] In further embodiments (not shown in the figures) the supporting and handling device 18 can include, as handling members 20, one or more worm screws, racks, or helicoids, for each side of the wrapping tunnel 13 , possibly placed in succession and axially aligned along the direction of movement Z.
    [0067] With reference to Figure 1, the rotary motion imparted by the motor 21 to the helical elements 120 determines a relative motion between the coils that compose them and the corresponding support bars 119, and, consequently, a dragging of the rods 12 along the bars support 119 and in the direction of movement Z.
    [0068] Figure 1 is used to describe embodiments in which the helical elements 120 are provided with turns having variable spacing along the direction of movement Z.
    [0069] The spacing between the turns determines the longitudinal spacing, or pitch-pipe, between the barrels 12, the ends 12a of which are inserted in each of the spaces between two consecutive turns.
    [0070] In possible implementations, the variation in longitudinal spacing between the coils can be continuous and progressively reduce, to define a first step D1 between the longitudinal axes of contiguous pipes in correspondence with the entry area 13a of the wrapping tunnel 13, which is it progressively reduces to a second pitch D2 (between the longitudinal axes of contiguous pipes) in correspondence with the exit area 13b of the wrapping tunnel 13.
    [0071] For example, the first step D1 can be between about 150% and about 500% of the second step D2, preferably between about 200% and 400%, even more preferably between 250% and 350% , for example about 300% of the second step D2.
    [0072] In embodiments, the second step D2 is substantially equal to the positioning distance of the canes 12 inside the final drying chamber 14.
    [0073] As an example, in possible implementations, the first pitch D1 is about 105 mm, and the second pitch D2 is about 35 mm.
    [0074] For the sake of convenience, figure 1 also shows a third intermediate step D3, (always understood as the distance between the longitudinal axes of two contiguous pipes) having a value between the first step D1 and the second step D2 and positioned substantially correspondence of the center line of the wrapping tunnel 13.
    [0075] For example, the third step D3 has a value of approximately 70 mm, ie 2/3 of the first step D1 and approximately double the second step D2.
    [0076] Figures 2a and 2b are used to describe variants of the embodiments described above and in which the longitudinal spacing between the tubes 12 is determined by the spacing of the coils of the helical elements 120 and varies continuously from the inlet area 13a to exit area 13b of the wrapping tunnel 13.
    [0077] In the variant shown by way of example in Figure 2a, the spacing of the coils of the helical elements 120 progressively decreases continuously from the inlet area 13a to the middle of the wrapping tunnel 13. The pipe pitch increases again, abruptly, and decreases then progressively and continuously up to the exit area 13b of the wrapping tunnel 13.
    [0078] In possible implementations, in the inlet area 13a the pipes 12 are spaced by a pitch D1, in the middle of the wrapping tunnel 13 they are spaced by a pitch D2, then again assume a pitch equal to the pitch D1, and finally a pitch equal to step D2 in the exit area 13b.
    [0079] In the variant illustrated by way of example in Figure 2b, the pitch decreases progressively and continuously from the entrance area 13a to the center line of the wrapping tunnel 13, passing from the distance D1 to the distance D2, and therefore increases progressively and continuously from the center line of the wrapping tunnel 13 to the exit area 13b of the latter, where, for example, the distance D1 can again assume.
    [0080] In further embodiments, described for example with reference to Figures 3 and 4, the supporting and handling device 18 includes one or more chain conveyors 220, or similar conveying devices, such as, for example, belt conveyors, also placed in succession along the direction of movement Z, whose constituent elements, for example links, or belts, or plates, have the function of supporting members 19.
    [0081] The chain conveyors 220 are provided with projections 23, also known by the term "lifts", which extend towards the outside of the chain conveyors 220 themselves and act as moving members 20 of the rods 12.
    [0082] The ends 12a of the rods 12, in fact, rest by gravity on the chain conveyors 220 and are pushed along the direction of movement Z by means of the lugs 23, with which they are in contact, during the rotation of the chain conveyor 220 .
    [0083] The spacing between the lugs 23 defines the longitudinal spacing between the pipes 12 and, therefore, the distance between the longitudinal axes of the pipes.
    [0084] The lugs 23 can be equidistant along the extension of the corresponding chain conveyor 220, or they can be arranged spaced apart from each other in an increasing, decreasing, or combined manner, according to continuously or discretely variable distances.
    [0085] In possible solutions, consecutive barrels 12 can be positioned in contact with consecutive projections 23, defining a continuous loading of the chain conveyor 220, or, in further solutions, possibly combinable with those previously described, alternating loading can be provided, or discontinuous.
    [0086] Further possible solutions can provide for a complete loading of the chain conveyor 220, in which each lug 23 is in contact with a barrel 12, or a partial loading of the same, which provides for one or more free lugs 23.
    [0087] Figures 3 and 4 are used to describe embodiments in which the variation of the longitudinal spacing between the pipes 12 occurs in a discrete manner, defining areas with homogeneous longitudinal spacing within the wrapping tunnel 13.
    [0088] In the solutions shown in the figures, the loading of the chain conveyors 220 is of the complete type, and the variation of the longitudinal spacing between the barrels 12 is determined exclusively by the different spacing between the projections 23.
    [0089] The following refers to this type of loading, but is to be considered also for discontinuous and / or partial loading conditions of the chain conveyors 220.
    [0090] Figures 3 and 4 are used to describe possible embodiments in which three areas with homogeneous longitudinal spacing of the pipes 12 are provided, i.e. an initial area 113a, which includes the entrance area 13a of the wrapping tunnel 13 and in the which starts the pre-drying, an intermediate area 113b, and a terminal area 113c, which includes the exit area 13b of the wrapping gallery 13 and in which the final part of the pre-drying is carried out.
    [0091] Simplified embodiments can provide for the presence of only the initial area 113a and terminal area 113c. What is reported hereafter must also be considered valid for these embodiments, without the need for explicit references to them.
    [0092] In possible embodiments, each of the aforementioned areas 113a, 113b, 113c can be enslaved to a corresponding chain conveyor 220.
    [0093] In embodiments, the chain conveyors 220 of the respective areas 113a, 113b, 113c can be provided with mutually spaced lugs 23 of different quantities for each area 113a, 113b, 113c.
    [0094] In possible implementations, it can be provided that in the initial area 113a the lugs 23 are spaced apart by an amount equal to the first rod pitch D1, constant along the entire relative chain conveyor 220.
    [0095] In further embodiments, which can be combined with all the embodiments described here, it can be provided that in the intermediate area 113b the lugs 23 are spaced apart by a pitch D3, constant along the entire relative chain conveyor 220.
    [0096] In embodiments, combinable with all the embodiments described here, it can be provided that in the terminal area 113c, the lugs 23 are spaced from each other by a pitch D2, constant throughout the relative chain conveyor 220.
    [0097] Further embodiments can provide for a uniform and constant spacing of the lugs 23 of all the chain conveyors 220. The diversified longitudinal spacing of the rods 12 can be achieved by carrying out a partial and discontinuous loading of the chain conveyors 220.
    [0098] For example, the chain conveyor 220 of the initial area 113a can be loaded by positioning the rods 12 in contact with one of every three projections 23, the chain conveyor 220 of the intermediate area 113b can be loaded by positioning the rods 12 a contact with one of every two projections 23, while the chain conveyor 220 of the terminal area 113c can be loaded by positioning the rods 12 in contact with all the projections 23.
    [0099] Figures 3 and 4 are used to describe embodiments in which the supporting and handling device 18 includes one or more transfer units 24, for example two, configured to transfer the rods 12 from a chain conveyor 220 to the next one along the direction of movement Z.
    [0100] In this way, it is possible to carry out the passage of the pipes 12 from a condition of longitudinal spacing, for example with pitch D1 in the initial area 113a of the wrapping tunnel 13, to the condition of subsequent longitudinal spacing, for example with pitch D3 in the intermediate area 113b. In the same way, it is possible to transfer the pipes 12 from the intermediate area 113b to the terminal area 113c, in which they are in a condition of longitudinal spacing with pitch D2.
    [0101] In embodiments, described by way of example with reference to Figure 4, each transfer assembly 24 can be of the chain type, and include a transmission chain 25 shaped as a closed loop and rotated by means of gears comprising two pulleys 26 and a toothed wheel 27 to which rotary motion is imparted by a drive motor not shown in the figure.
    [0102] To the toothed wheel 27 can be associated, for example by keying onto the rotation shaft of the toothed wheel 27 itself, a gripping element 28, for example a bar or a shaped profile, rotating integrally with the toothed wheel 27 The gripping element 28 can be provided with two radial appendages 29, only one of which is shown in Figure 4, positioned on diametrically opposite sides of the toothed wheel 27.
    [0103] Each radial appendage 29 includes at least one housing seat 30 shaped to contain an end 12a of a barrel 12. During the rotation of the toothed wheel 27, each radial appendage 29 is configured to lap the chain conveyor 220 of a area 113a, 113b, of the wrapping tunnel 13 in correspondence with an overhang 23 and determine the passage of the end 12a of the barrel 12 present therein from the chain conveyor 220 itself to its housing seat 30.
    [0104] During a further rotation of the toothed wheel 27, the gripping element 28 has its own radial appendage 29 in correspondence with a projection 23 of the chain conveyor 220 of the area 113b, 113c adjacent and subsequent to the area 113a , 113b from which he previously took the barrel 12, in order to deposit the end 12a of the latter on the corresponding chain conveyor 220.
    [0105] The rotation speeds of the chain conveyors 220 and of the toothed wheel 27 are controlled and managed in such a way as to be able to transfer all the rods 12 from one area of the wrapping tunnel 13 to another, even without interruption.
    [0106] The transfer of the rods 12, in some embodiments, can be carried out without the use of transfer assemblies 24, but directly between the chain conveyors 220.
    [0107] A drying process for oblong food pasta 11 can first of all provide for arranging the canes 12 which support threads 11a of fresh pasta 11 inside the wrapping tunnel 13 according to the methods described above, with variable rod pitch between the 13a and the exit area 13b of the pipes 12 from the wrapping tunnel 13 itself.
    [0108] After arranging the pipes 12 inside the wrapping tunnel 13, pre-drying is carried out, lasting less than or equal to 65 minutes, preferably between 25 minutes and 50 minutes, during which the humidity is reduced of pasta 11 from about 30% to about 11% -17%.
    [0109] The pre-drying provides that the strands 11a of pasta 11 laid out on the canes 12, in an initial area 113a of the wrapping gallery 13, where the canes 12 are further apart, are subjected, for an initial pre-drying time drying between about 10 minutes and about 15 minutes, under similar evaporation conditions between the pasta and the outside between its upper part and its lower part. To this end, humidity and air temperature control is provided to determine conditions that are not excessively drying, and a high value is maintained for the ratio between the volume of air blown onto the paste 11 and the specific density of the latter in the initial area 113a.
    [0110] Subsequently, the pipes 12 are transferred along the wrapping tunnel 13 to an intermediate area 113b in which they have a lower pipe pitch than that of the initial area 113a. The drying process involves keeping the barrels 12 in this position for an intermediate pre-drying time of between 10 minutes and 15 minutes and investing the pasta 11 with the same amount of air with the same thermo-hygrometric properties as above. .
    [0111] Thereafter, the pipes 12 are transferred along the wrapping tunnel 13 to a terminal area 113c in which they have a lower pipe pitch than that of the initial area 113a and the intermediate area 113b. The drying process involves keeping the barrels 12 in this position for a final pre-drying time of between 15 minutes and 20 minutes and investing the pasta 11 with the same amount of air with the same thermo-hygrometric properties as above. .
    [0112] The possibility of bringing the pipes 12 closer together in the areas 113b and 113c is due to the fact that progressively the speed of evaporation of the water from the pulp 11 increasingly depends on the transit speed of the water inside the wires 11a from the center towards the periphery, and to an ever lesser extent by the condition of the surface of the wires 11a themselves in contact with hot air.
    [0113] In preferred embodiments, the typical wrapping treatment time is reduced by 25% -30% with respect to the known art, while maintaining the length development of the wrapping gallery 13 with measurements around those of the version without change of longitudinal spacing between the barrels 12.
    [0114] It has been found by the Applicant that this reduction in the overall pre-drying time has the effect of a considerable reduction in the final drying times, which can be reduced by 15%, even up to 25%.
    [0115] This reduction of the times entails an advantageous increase in the productivity of the drying apparatus 10, and of a possible pasta production plant 11 as a whole.
    [0116] A further advantage lies in the fact that, with the same dimensions of the wrapping tunnel 13, the reduction of the wrapping times allows a reduction in the dimensions of the drying chamber 14, with consequent considerable economic advantages in terms of both plant costs and of total process costs.
    [0117] It is clear that modifications and / or additions of parts can be made to the apparatus and to the method for drying oblong pasta described up to now, without departing from the scope of the present invention.
    [0118] It is also clear that, although the present invention has been described with reference to some specific examples, a person skilled in the art will certainly be able to realize many other equivalent forms of apparatus and method, having the characteristics expressed in the claims and therefore all falling within the scope of protection defined by them.
    权利要求:
    Claims (9)
    [1]
    1. Apparatus for drying oblong food pasta (11) produced in the form of threads (11a) or strips placed in the shape of reeds (12), comprising at least one pre-drying chamber (13) with longitudinal development and provided with an entry area (13a) and an exit area (13b) of said canes (12), a support and movement device (18) which moves with constant direction inside said pre-drying chamber (13 ) and configured to support said barrels (12) transversely with respect to said longitudinal development and to move said barrels (12) from said entry area (13a) to said exit area (13b), characterized in that said barrels (12) are positioned on said support and movement device (18) according to an arrangement with a pitch between the longitudinal axes of contiguous canes diversified along the pre-drying chamber (13), at least a first step (D1) being provided between the longitudinal axes of contiguous pipes (12) i n proximity to said entry zone (13a) and at least a second pitch (D2) between the longitudinal axes of contiguous canes, lower than said first pitch (D1).
    [2]
    2. Apparatus according to claim 1, characterized in that said first step (D1) is comprised between 150% and 500% of said second step (D2).
    [3]
    3. Apparatus according to claim 1 or 2, characterized in that it also comprises a final drying chamber (14), located adjacent to the pre-drying chamber (13) and in succession to it near the outlet area (13b) , and configured to receive said canes (12) at the outlet from said pre-drying chamber (13), and that the pitch between contiguous canes (12), in said final drying chamber (14), corresponds to said second pass ( D2).
    [4]
    4. Apparatus according to one of claims 1 to 3, characterized in that, in at least part of the pre-drying chamber (13), the arrangement of the canes (12) on said supporting and handling device (18) defines a variation progressive and continuous step between the longitudinal axes of contiguous canes from said first step (D1) to said second step (D2).
    [5]
    5. Apparatus according to one of claims 1 to 4, characterized in that, in at least part of the pre-drying chamber (13), the arrangement of the canes (12) on said supporting and handling device (18) defines a variation discrete distance between the longitudinal axes of contiguous canes, in which the pre-drying chamber (13) comprises at least a first area (113a) provided with cans (12) equally spaced at a pitch equal to said pitch (D1), and a second area (113c) provided with pipes (12) equidistant by one pitch (D2).
    [6]
    6. Apparatus according to claim 5, characterized in that, for each of said first area (113a) and second area (113c) of the pre-drying chamber (13), the supporting and handling device (18) comprises, in proximity of each of two side walls (15) of the pre-drying chamber (13), a chain conveyor (220) configured to support and move said canes (12) along the pre-drying chamber (13), and a transfer unit (24) for transferring said rods (12) from the chain conveyor (220) of said first area (113a) to the chain conveyor (220) of said second area (113b).
    [7]
    7. Process for drying oblong food pasta (11) produced in the form of threads (11 a) or strips placed in the shape of rods (12) inside the pre-drying chamber (13) of the apparatus according to claim 1, characterized by the fact that it includes:- positioning said canes (12), with a pitch (D1) between the longitudinal axes of contiguous canes, at least in proximity to an entrance area (13a) of said pre-drying chamber (13);- subjecting the pasta (11) to homogeneous evaporation conditions along the extension of said threads (11 a) by blowing hot air for an initial pre-drying time of between 10 minutes and 15 minutes;- moving the canes (12) along said pre-drying chamber (13) to position canes contiguous to at least a second pitch (D2), lower than said first pass (D1);- invest the pasta (11) with hot air for a final pre-drying time of between 15 minutes and 20 minutes.
    [8]
    8. Process according to claim 7, characterized in that it provides to control the thermo-hygrometric properties of the hot air at least during said initial pre-drying time.
    [9]
    9. Process according to claim 7 or 8, characterized in that, before spacing the barrels (12) at said second pitch (D2), it provides for spacing the barrels (12) at a pitch (D3) between longitudinal axes of the barrels contiguous, which is comprised between said first step (D1) and said second step (D2), and to invest the pasta (11) with hot air for an intermediate pre-drying time of between 10 minutes and 15 minutes.
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    同族专利:
    公开号 | 公开日
    ITUB20152062A1|2017-01-10|
    CH711222A2|2017-01-13|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US2988819A|1956-10-24|1961-06-20|Buehler Ag Geb|Method for drying macaroni products|
    US3258103A|1964-01-31|1966-06-28|Francisci Machine Corp De|Continuous drier apparatus|CN109059509B|2018-06-11|2020-10-27|上海京元食品有限公司|Butterfly surface drying system|
    法律状态:
    2020-09-15| PFUS| Merger|Owner name: PAVAN S.P.A., IT Free format text: FORMER OWNER: PAVAN S.P.A., IT |
    优先权:
    申请号 | 申请日 | 专利标题
    ITUB2015A002062A|ITUB20152062A1|2015-07-10|2015-07-10|Apparatus and procedure usable in the food field for drying fresh pasta|
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