30-08-2018 дата публикации
Номер: US20180244961A1
A method for continuously producing a conversion product, in particular starch glue, fried starch, dissolved gelatin or protein glue, wherein a starch-containing and/or protein-containing, preferably powdery starting material, in particular flour, starch powder, cereal grains, coarse cereal meal, gelatin powder or gluten powder, is fed to a mixing chamber () and the starting material, preferably powder, descending in the mixing chamber () is subjected to a liquid heated to a processing temperature (T) of at least 50° C. for converting the starting material into the conversion product, in particular to at least a gelatinization temperature of the starch-containing starting material, a protein-dissolving and/or denaturing temperature of the protein-containing starting material or a frying temperature, in the form of a pressure jet () and is thereby conveyed against a baffle () preferably formed by an inner wall of the mixing chamber or by an installation in the mixing chamber. 122710. +A method for continuously producing a conversion product , in particular starch glue , fried starch , dissolved gelatin or protein glue , wherein a starch-containing and/or protein-containing , preferably powdery starting material , in particular flour , starch powder , cereal grains , coarse cereal meal , gelatin powder or gluten powder , is fed to a mixing chamber () and the starting material , preferably powder , descending in the mixing chamber () is subjected to a liquid heated to a processing temperature (T) of at least 50° C. for converting the starting material into the conversion product , in particular to at least a gelatinization temperature of the starch-containing starting material , a protein-dissolving and/or denaturing temperature of the protein-containing starting material or a frying temperature , in the form of a pressure jet () and is thereby conveyed against a baffle () preferably formed by an inner wall of the mixing chamber or by an installation in the mixing ...
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