Armines

L'air Liquide, Societe Anonyme Pour L'etude Et L'exploitation Des

Association Pour La Recherche Et Le Developpement Des Methods Et

Foundation Nationale De Transfusion Sanguine

Association Pour La Recherche Et Le Des Methodes Et Processus

Henri Renon

Patricia Fraile

Robert Desage

Jean-Luc Mizandjian

Jean-Louis Pean

Catherine Leberre

Pierre Colinart

Serge Laugier

Gilles Beaudoin

Soraya Duboc

Alain Faure

Brigitte Roche

Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step which includes drying the surface of the substance and cooking it, in continuation of the first step.

Method and apparatus for thermal treatment of alimentary substances

A process is provided for drying products in divided form, particularly cereals, and an apparatus for implementing this process. This process is based on the principle of placing the material to be dried (cereal grains, food grains . . . ) in suspension in a gaseous stream forming the hot drying fluid. In accordance with the invention, alternate steps are provided for drying and sweating the material during treatment, the sweating involving absence of drying fluid flow about the grains. An apparatus for implementing this process includes a casing with vertical axis in which is mounted at least one perforated horizontal plate supporting the fluidized bed, a blade being movable perpendicularly to the plate, two side hoppers with mobile bottoms being associated with each plate, a blade being mounted in each hopper.

Method for drying products in a divided form, particularly cereals, and

Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step wich includes drying the surface of the substance and cooking it, in continuation of the first step.

Method for thermal treatment of alimentary substances

This invention relates to a process for continuously fractionating plant, animal or human proteins by selective precipitation of the proteins resulting from placing a solution of proteins in contact with a precipitating agent constituted by a fatty acid of 6 to 14 carbon atoms, such as caprylic acid, is characterized in that respective deliveries of fatty acid and of the protein solution are continuously placed in contact in a mixing chamber of small volume with respect to the deliveries, creating a strong stirring in this mixing chamber; the individual deliveries of fatty acid and of protein solution are adjusted to controlled pH and temperature so as to maintain their ratio equal to a predetermined value; the mixture is then allowed to evolve during a phase of maturation so as to form a suspension; this suspension is separated into a liquid part from which are extracted the proteins having remained soluble, and a solid part containing proteins of different nature; and the parameters intervening in the process, such as delivery, pressure, temperature, pH, resistivity, are permanently monitored. The invention also relates to an installation for carrying out said process.

Process and installation for continuously fractionating plant, animal or

A process is provided for drying products in divided form, particularly cereals, and an apparatus for implementing this process. This process is based on the principle of placing the material to be dried (cereal grains, food grains, food seeds, etc.) in suspension in a gaseous stream forming the hot drying fluid. In accordance with the invention, alternate steps are provided for drying and sweating the material during treatment, the sweating involving absence of drying fluid flow about the grains. An apparatus for implementing this process includes a casing with vertical axis in which is mounted at least one perforated horizontal plate supporting the fluidized bed, a blade being movable perpendicularly to the plate, two side hoppers with mobile bottoms being associated with each plate, a blade being mounted in each hopper.

Method for drying products in divided form, particularly cereals

A process for extracting spices in liquid carbon dioxide in the presence of an alimentarily acceptable cosolvent which does not degrade the flavors of the spices. The process is particularly applicable to the extraction of piperine and aromatic compounds of pepper.

Growing community of inventors

Sceaux, France

Henri Renon