Product and method of agglomerating flour

Abstract

Abstract A METHOD OF FORMING STARCHY FLOUR INTO AGGLOMERATES WHEREIN A RELATIVELY SMALL PROPORTION OF THE FLOUR IS SEGREGATED FROM THE MAIN BODY THEREOF AND COOKED IN A RELATIVELY LARGE QUANTITY OF WATER TO AT LEAST PARTIALLY GELATINIZE THE STARCH IN THE FLOUR, DENATURE AND DISPERSE THE PROTEIN, AND FORM A LOW VISCOSITY SLURRY. THE THIN BINDER IS THEN ATOMIZED OR OTHERWISE DISPERSED INTO SMALL DROPLETS WHICH ARE INTIMATELY MIXED AND CONTACTED WITH THE PARTICLES IN THE MAIN BODY OF THE FLOUR TO CEMENT THEM INTO AGGLOMERATES. THESE AGGLOMERATES ARE SUBSEQUENTLY DRIED TO SAFE STORAGE MOISTURE LEVELS. THE AGGLOMERATES ARE THEREAFTER CONVEYED THROUGH A SEPARATING STAGE TO REMOVE UNAGGLOMERATED PARTICLES THEREFROM, ANOTHER PROCESS STEP TO REDUCE OVERSIZED PARTICLES TO A SPECIFIED SIZE, AND A RECYCLING STAGE WHICH RETURNS UNDERSIZED PARTICLES TO THE INLET OF THE WHOLE PROCESS, STILL OVERSIZED PARTICLES TO THE HEAD OF THE REDUCTION STAGE, AND CONVEYS AGGLOMERATES OF THE DESIRED SIZE TO A FINISHED PRODUCT OUTLET.

Inventors

• 👤 Tibor A Rozsa

Bibliographic Details