http://rdf.ncbi.nlm.nih.gov/pubchem/patent/GB-1019351-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab7027aadfa4e4c309ad38944b30e8f3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F04B15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F04B9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F04B53-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F04B7-0241 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F04B7-0026 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/F01L25-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01F27-723 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F04B15-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F04B7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01F7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F04B7-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F04B53-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F01L25-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/F04B9-137 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-02 |
| filingDate | 1961-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04a63bc59dc1adb0e9989a99820390a1 |
| publicationDate | 1966-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | GB-1019351-A |
| titleOfInvention | Process and apparatus for preparing fatty compositions such as margarines and shortenings |
| abstract | <PICT:1019351/C4-C5/1> In the production of normally solid fat compositions such as margarines and shortening, molten fat composition is rapidly cooled from a temperature within the range 30 DEG to 40 DEG C. down to a temperature within the range -5 DEG to +6 DEG C. by passage through a heat exchanger consisting of an elongated annular space defined by two surfaces one of which is refrigerated and scraped, in a residence time of about 1 to 10 seconds, and the cooled composition is passed directly to a crystallizing zone through which it is positively urged slowly without substantial agitation and in which it remains until crystallization substantially ceases and then to a zone in which it is worked to impart the desired plasticity. Preferred residence times are 1 to 3 seconds for a table margarine or shortening composition and 2 to 8 seconds for a pastry margarine composition. The heat exchanger preferably consists of a jacketed outer cylindrical member of 15 to 50 cm. internal diameter and 30 to 50 cm. in length, and concentric therewith an inner cylindrical member provided with scraper blades arranged to contact the inner surface of the outer member, the difference in diameter between the surface of the inner member and the inner surface of the outer member being between 1 and 6 mm., the ratio between the internal diameter of the outer member and its axial length being preferably within the range 1:1 to 1:4; the rotation of the inner cylindrical member is at 60-100 r.p.m. A fatty composition consisting of margarine fat and water emulsified in a mixing vessel is pumped through a heat exchanger of the type described above cooled by the vaporization of ammonia in a closed circuit, the cooled composition is passed through a resting or crystallization apparatus, is then worked in a rotary drum furnished with radial vanes, and finally is packaged. The resting or crystallization apparatus may consist of two helical conveying members, Fig. 2b (not shown), mounted one above the other on shafts driven very slowly in opposite directions at the same rate, e.g. from 1/5 to 1 r.p.m. through meshing gear wheels, so that channelling of the composition is avoided; the pitch of the helices is approximately equal to their radius, the clearance between them being 50 mm. The resting or crystallization apparatus may alternatively consist of a pair of cylinders 1 and 2, Fig. 1, with hollow liquid-tight pistons 3 and 4 arranged for backwards and forwards movement within predetermined limits. Fatty composition from an inlet 11 is delivered by a distributing slide valve 12 into the cylinder 1 against fluid pressure (compressed air) from a conduit 27 transmitted from a piston 7 to piston 3 by a hollow bar 9 through which the composition passes, while fatty composition in cylinder 2 is being slowly ejected by the fluid pressure through passage 23 in a rotary valve 21. Responding to a time relay 42, an air control valve 18 shuts off the air supply along lines 16 and 26 and opens them to the atmosphere, and supplies air to the lines 17 and 25; the response in the air cylinders 15 and 24 causes movement of the slide valve 12 to deliver the fatty composition to cylinder 2 and rotation of the valve 21 to permit emptying of the cylinder through passage 22, respectively. If the packaging machine works at a larger capacity than the resting or crystallization apparatus, the pistons 3 and 4 will move downwards to an abnormal extent in the time that elapses before the relay 42 causes their movement to be reversed; this downward movement is limited by abutments 38 and 39 and when either of the pistons reaches these, an electrical contact 40 or 41 is broken with the result that the packaging machine is stopped. In this way the continued operation of the plant under conditions which would produce incompletely filled packages is prevented. Should the feed from the cylinders tend to exceed that with which the packaging machine can cope, the pistons 7 and 8 will rise to an abnormally high position and in so doing will shut off the air supply through line 32 or 33 to the spring-loaded air cylinder 30 or 31; the delivery of the fatty composition is thus directed to an overflow 43 or 44-this "rework" margarine may be delivered to the cylinders at a later stage. Examples are directed to the production of a table margarine consisting of 15% liquid oil, 30% nut oil, 25% palm oil and 30% hardened fat, and a pastry margarine consisting of 30 or 35% liquid oil, 45 or 50% hardened fat and 25 or 15% palm oil. The liquid oil may be groundnut, soybean, cottonseed, sunflower or safflower oil, or mixtures of these oils; the nut oil may be coconut or palm kernel oil, or mixtures thereof, and the hardened fat may be a marine oil hardened to a slip-melting point of 30 DEG to 50 DEG C. |
| priorityDate | 1961-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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