Controlled drying of sausage in a drying chamber with circulation of positively driven process air, comprises supplying fresh air of dampness to the chamber and removing the fresh air from the used process air

Trocknungssystem

  • Inventors:
  • Assignees: Metz, Michael, Dr.
  • Publication Date: March 01, 2007
  • Publication Number: DE-102005040481-A1

Abstract

The controlled drying of sausage in a drying chamber with positively driven process air circulation, comprises supplying fresh air of dampness to the chamber and removing the fresh air from the used process air. An air diffuser (10) is arranged on the drying zone (11) of the chamber with a drying stream, which contains a recycled process air and mixed fresh air. The volume ratio of the fresh air to the process air is 1:50-1:5. The used process air is removed from the base area of the drying zones and is supplied via recirculation zones (8) of the chamber to the air diffuser. The controlled drying of sausage in a drying chamber with positively driven process air circulation, comprises supplying fresh air of dampness to the chamber and removing the fresh air from the used process air. An air diffuser (10) is arranged on the drying zone (11) of the chamber with a drying stream, which contains a recycled process air and mixed fresh air. The volume ratio of the fresh air to the process air is 1:50-1:5. The used process air is removed from the base area of the drying zones and is supplied via recirculation zones (8) of the chamber to the diffuser. The drying stream is turbulence or laminar. The recycled process air is a mixed smoke. The drying chamber controls the recirculation zones, which are separated from the drying zone via wall disks (12). The wall disks end via the base of the drying chamber and are provided with air passages. The drying zone is flanked by the recirculation zones at opposite walls. The process air is exhausted from the base area of the recirculation zones. The fresh air of the process air is mixed in the recirculation zones and is heated, moistened and/or sterile filtered air. An independent claim is included for a drying chamber for drying the sausage.
Die Erfindung betrifft ein Verfahren zur kontrollierten Trocknung von wasserhaltigen Substraten, insbesondere Lebensmitteln, in einer Trocknungskammer, mit im Kreis zwangsgeführter Prozessluft, der Frischluft definierter Feuchte zugeführt und aus der verbrauchte Prozessluft abgeführt wird, bei dem das wasserhaltige Substrat in einer Trocknungszone (11) der Kammer über wenigstens einen über der Trocknungszone (11) angeordneten Diffusor (10) gleichmäßig mit einem Trocknungsstrom beaufschlagt wird, der sich aus rückgeführter Prozessluft und zugemischter Frischluft zusammensetzt, wobei das Verhältnis von Frischluft zu Prozessluft im Bereich von 1 : 100 bis 1 : 2 nach Volumen liegt, und Prozessluft im Wesentlichen aus dem Bodenbereich der Trocknungszone (11) abgezogen und über eine oder mehrere Rückführungszonen (8) der Kammer dem Diffusor (10) zugeführt wird, sowie eine Trocknungskammer zur Durchführung des Verfahrens.

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Cited By (4)

    Publication numberPublication dateAssigneeTitle
    CN-101686693-BJanuary 30, 2013迈克尔·梅茨Drying cabinet
    DE-102007048481-A1December 18, 2008Metz, Michael, Dr.Cabinet useful in drying system for drying and curing raw sausage, comprises a frame, racks located on the frame for receiving product to be treated, wheels, a heating- and/or cooling unit, a distribution mechanism, and a ventilator unit
    RU-2478320-C2April 10, 2013Михель МЕТЦСушильная тележка и сушильная система с такой тележкой
    WO-2008135185-A1November 13, 2008Michael MetzChariot de séchage