Method for producing dry paste and apparatus for producing dry paste
Patent Information
- Application Number
- BR112021025921
- Authority / Receiving Office
- BR · BR
- Patent Type
- Patents
- Current Assignee / Owner
- Publication Date
- 2026-08-25
Smart Images
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Abstract
Description
1 / 25 METHOD FOR PRODUCING DRY PASTE AND APPARATUS FOR PRODUCING DRY PASTE BACKGROUND OF THE INVENTION
[001] The invention relates to an apparatus and a method for producing dry pasta, in particular, a method and an apparatus for drying pasta produced with durum wheat flour, or with soft wheat flour, or with a mixture of durum wheat flour and soft wheat flour.
[002] Based on the previous technique, methods for drying food mass are known, the objective of which is to progressively eliminate part of the initial water content from the product by applying heat, in order to decrease the degree of moisture in the product. Decreasing the degree of moisture means reducing enzymatic activity, thus minimizing fermentation.
[003] Drying can be carried out in plants equipped with heat sources that heat a mass of air, which is then sent to come into contact with the mass to be treated in order to heat the mass, so as to progressively evaporate the moisture contained therein.
[004] The hot air drying process steps are typically three: a first pre-drying step, a second proper drying step, and a third stabilization step.
[005] In the first pre-drying stage, the dough from a kneading apparatus and passed through an extraction apparatus is in a plastic state, therefore, with the possibility of being deformed. In this first Petition 870250076014, dated 08 / 27 / 2025, page 9 / 31 2 / 25 step, the mass is heated rapidly with a large heat input, so as to achieve the maximum obtainable value of the Q / t ratio without damaging the mass, where Q / t is the amount of moisture removed from the mass per unit weight per unit time.
[006] The pre-drying stage can be provided with a continuous pre-drying apparatus in which the mass moves at a constant speed within the apparatus and is struck by a continuous flow of hot air with a low level of humidity, coming from a heat exchanger. The hot air flow causes the mass to heat up to evaporate the moisture contained in the mass and transfer the moisture to said air flow.
[007] Heat is transferred to the mass in two ways: by convection of the flow of hot air to the surface of the mass and by conduction from the surface into the mass.
[008] Furthermore, the transfer of moisture from the mass to the hot air flow flowing over the mass occurs in two different ways: by diffusion from the inner layers of the mass to the surface and by evaporation from the surface of the mass to the hot air flow.
[009] At the end of the pre-drying stage, the mass is no longer in a plastic state, but in an elastic state. This means that temperature differences within the mass can cause internal stresses which, when they reach high values, can cause permanent deformation and also breakage of the mass.
[0010] To avoid excessive stress in the dough during the drying stage, heat transfer from the hot air stream to the dough occurs more slowly, so that excessive gradients Petition 870210118948, dated 12 / 21 / 2021, page 10 / 94 3 / 25 high values are not created within the mass. This means that moisture is removed from the mass more slowly than in the pre-drying stage. If Q1 / t indicates the amount of moisture removed from the mass per unit weight per unit time during the drying stage, this amount is less than the amount Q / t removed in the pre-drying stage, that is, Q1 / t
[0011] In addition, the drying stage can be provided in a continuous drying apparatus which typically extends in height. The mass is moved within the apparatus from top to bottom while a flow of hot, dry air moves from bottom to top.
[0012] To avoid drying defects, it is important for the air velocity inside the drying apparatus to be as constant as possible.
[0013] The drying stage is considered complete when the residual moisture content of the mass does not exceed 12.5%, which is the maximum moisture content for dry mass established by law.
[0014] At the end of the drying stage, the mass is subjected to a so-called stabilization stage, so that the percentage of moisture is uniform throughout the mass, to avoid, even though the total residual moisture is not greater than 12.5%, the possibility of having zones in the mass with residual moisture greater than said value.
[0015] In the stabilization stage, the mass is kept at a temperature above ambient temperature for a set period, at the end of which any possible moisture gradients within the mass are eliminated. Petition 870210118948, dated 12 / 21 / 2021, page 11 / 94 4 / 25
[0016] Finally, the dough is cooled to room temperature to be subsequently packaged.
[0017] It should be noted that when the mass is still in a plastic state, that is, in the initial stage of the drying process previously defined as the pre-drying stage, the transfer of moisture from the mass to the hot air flow depends essentially on the internal conditions of the drying apparatus, that is, on the speed, temperature and humidity of the air flow that reaches the mass. On the other hand, when the mass changes from a plastic state to an elastic state, at the end of the pre-drying stage, the transfer of moisture from the mass to the hot air flow depends essentially on the diffusivity of the moisture within the mass.
[0018] The diffusivity of moisture within the mass decreases as drying progresses, which inevitably leads to an extension of the drying time.
[0019] In the hot air flow drying processes known in the prior art, to reduce drying time, it has been proposed to raise the temperature of the hot air flow to approximately 100°C. But this entails the risk of damaging the proteins and amino acids contained in the dough, with a resulting reduction in the nutritional value of the dough that is greater than the temperature of the air used in drying the dough.
[0020] By using a high drying air temperature, between 90°C and 115°C, the drying time can also be reduced to just 2 to 3 hours, but the resulting dough has low nutritional quality due to changes in gluten, proteins and amino acids caused by the high drying temperature. Petition 870210118948, dated 12 / 21 / 2021, p. 12 / 94 5 / 25
[0021] High nutritional quality dough is obtained by slow drying at a temperature not exceeding 60°C, which does not damage the gluten, protein or amino acids contained in the dough. However, this entails long drying times, on the order of up to 24 to 36 hours.
[0022] The processes of drying food dough with hot air of the previous technique entail a significant expenditure of energy, which is necessary for heating the air and has low energy efficiency, ranging in the range of approximately 10% to 35%.
[0023] Furthermore, the food mass is not dried uniformly throughout, as the heating is not uniform throughout the mass due to the fact that the outermost parts of the mass are subjected to more intense heating than the innermost parts, resulting in non-uniformity in the characteristics of the final product.
[0024] Finally, it should be noted that drying pasta with hot air requires different drying equipment for long pasta and short pasta, with significantly higher manufacturing costs for factories that can produce both long and short pasta. SUMMARY OF THE INVENTION
[0025] One objective of the present invention is to provide a method for producing dry dough, obtained from durum wheat flour, soft wheat flour, or mixtures of durum wheat flour and soft wheat flour, which makes it possible to reduce the time required for drying the dough without altering the gluten, proteins, and amino acids contained in the dough, so as to obtain a dough of high nutritional quality in a significantly shorter time than Petition 870210118948, dated 12 / 21 / 2021, p. 13 / 94 6 / 25 that required by hot air drying at a low temperature not exceeding approximately 60°C.
[0026] Another objective of the present invention is to provide a method for drying food dough that makes it possible to obtain a product with uniform characteristics throughout the entire mass.
[0027] An additional objective of the present invention is to provide a method for drying food dough that makes it possible to reduce energy consumption, which is required per unit mass of dry food dough.
[0028] Yet another objective of the present invention is to provide an apparatus for the production of dry dough according to the method of the present invention that is useful for the production of long and short dough and has reduced operating costs.
[0029] The objectives of the invention are achieved by a method for producing dry dough according to claim 1, and by an apparatus for producing dry dough according to claim 11.
[0030] Thanks to the invention, it is possible to dry the dough in a short period by maintaining the dough temperature at values that do not harm the gluten, proteins and amino acids contained in the dough.
[0031] It is also possible to obtain substantially uniform heating throughout the mass, which makes it possible to eliminate the stabilization step, which is required in hot air drying plants.
[0032] Thanks to the invention, it is possible to considerably reduce energy consumption per unit mass of dry matter, with significant production cost savings. Petition 870210118948, dated 12 / 21 / 2021, page 14 / 94 7 / 25
[0033] Furthermore, there is little dispersion to the environment surrounding the apparatus for producing mass according to the invention and absence of smoke, vapor and noise in the environment. BRIEF DESCRIPTION OF THE DRAWINGS
[0034] Additional features and advantages of the invention will become apparent from the following description of embodiments of the invention, which serve purely as examples and are not limiting, with reference to the accompanying drawings, in which:
[0035] Figure 1 is a plan view of a first embodiment of a factory for the production of dry mass, according to the invention;
[0036] Figure 2 is an elevated view of the factory in Figure 1, from the side indicated by arrow F1 in Figure 1;
[0037] Figure 3 is a cross-section of the factory in Figure 1, according to line AA in Figure 1;
[0038] Figure 4 is a top view of a second embodiment of a factory for drying dry mass, according to the invention;
[0039] Figure 5 is an elevated view of the factory in Figure 4, from the side indicated by arrow F2 in Figure 4;
[0040] Figure 6 is a cross-section of the factory in Figure 4, along line BB in Figure 4;
[0041] Figure 7 illustrates a first type of electrode for applying a radio frequency magnetic field to food mass to be dried in a factory for the production of dry mass, according to the invention; Petition 870210118948, dated 12 / 21 / 2021, page 15 / 94 8 / 25
[0042] Figure 8 illustrates the effect of applying a radio frequency magnetic field to a food mass element to be dried;
[0043] Figure 9 is an electrical diagram of a power supply circuit for the electrodes in Figure 12;
[0044] Figure 10 illustrates a second type of electrode that is usable in a factory for the production of dry mass, according to the invention. DESCRIPTION OF PREFERRED ACHIEVEMENTS
[0045] Below, pasta can be referred to, for the sake of brevity, as pasta.
[0046] According to the present invention, a method is provided for drying pasta made from durum wheat flour, or mixtures of durum wheat flour and soft wheat flour, comprising the following steps:
[0047] preparation with durum wheat flour, or soft wheat flour, and water of a dough having a moisture content between 25% and 35%;
[0048] placing the mass in a chamber in which a vacuum is created between 0.1 bar and 0.5 bar;
[0049] pushing the mass through an extraction device by applying to the mass a pressure between 80 bar and 110 bar, to obtain the food mass P in the form of long mass units or short mass units;
[0050] transport and supply of said mass units P for a dryer 3, 4; Petition 870210118948, dated 12 / 21 / 2021, p. 16 / 94 9 / 25
[0051] drying said mass P in said dryer 3, 4 until the moisture content of mass P does not exceed 12.5%, said drying comprising heating said mass P in said dryer 3, 4 to a set temperature and maintaining the mass at said set temperature for a set interval;
[0052] extraction of said dry mass P from said dryer 3, 4;
[0053] characterized in that said heating is obtained by moving said mass P within an oscillating electromagnetic field having a frequency between 10 MHz and 100 MHz.
[0054] During the first drying stage, mass P is heated to a temperature that can be between 55°C and 80°C, for a set time that can be approximately 1 hour.
[0055] After the said first drying stage, a second drying stage may be provided, in which the mass is maintained at a temperature between 45°C and 65°C for an additional set interval which may be approximately 30 minutes.
[0056] During said first drying stage and during said second drying stage, a stream of air at ambient temperature may be sent to mass P to remove moisture produced by the evaporation of water in mass P.
[0057] After the said second drying stage, mass P can be cooled by a flow of cooling air, until the temperature of the mass is equal to the ambient temperature. Petition 870210118948, dated 12 / 21 / 2021, page 17 / 94 10 / 25
[0058] Before drying mass P, it was preferred to keep mass P at a temperature above ambient temperature for a set period, so that the residual moisture within mass P is distributed as evenly as possible throughout the mass.
[0059] In the case of long pasta production, before the start of the first drying stage, it was preferred to subject pasta P to a ventilation stage, sending an airflow over pasta P at a temperature between 35°C and 45°C.
[0060] Ventilation is used to dry the surface of mass P to reduce its plasticity, in order to prevent the mass from possibly being elongated excessively through the effect of its own weight.
[0061] In one version of the method, according to the invention, mass P is heated in an environment in which a vacuum is created between 0.2 bar and 0.7 bar so that mass P can be dried at a temperature between 40 and 55°C, which is lower than the drying temperature at atmospheric pressure.
[0062] Drying in an environment with a pressure lower than atmospheric pressure allows operation at a reduced temperature, maintaining the organoleptic properties of the dough unchanged and further reducing the drying time.
[0063] The method according to the invention can be used not only for drying food dough, but also for drying any food product containing moisture, preferably in an environment where a vacuum is created.
[0064] Figures 1, 2 and 3 illustrate an apparatus, according to the invention, for mass production. Petition 870210118948, dated 12 / 21 / 2021, p. 18 / 94 11 / 25 long pasta, such as spaghetti, bucatini, mafalde, candele or any other type of long pasta, and short pasta, such as maccheroni, penne, fusilli, conchiglie and any other type of short pasta.
[0065] With reference to Figure 1, an apparatus 1, according to the invention, comprises a dough mixer and extraction device 2 that can produce long dough and short dough, a first radio frequency dryer 3 for drying long dough, a second radio frequency dryer 4 for drying short dough, a first ventilation device 5 disposed after the outlet of the first dryer 3 for cooling the long dry dough exiting the first dryer 3, a second ventilation device 6 disposed at the outlet of the second dryer 4 for cooling the short dry dough exiting the second dryer 4.
[0066] The kneading machine and extraction device 2 comprise a settling cyclone 9 into which durum wheat flour or soft wheat flour is supplied. The settling cyclone supplies a volumetric dosing device 10 which sends the durum and / or soft wheat to a pre-kneading centrifuge device 11 in which the durum or soft wheat is mixed with water to obtain the dough, from which the dough will be obtained. The dough is made by mixing durum or soft wheat, which normally has a relative moisture content between 9% and 14%, with hot water between 30 and 45°C in sufficient quantity to bring the relative moisture content of the product to a value between approximately 28% and approximately 35%.
[0067] From the pre-kneading device 11, the wet dough enters a kneading machine 12, in which complete absorption of water occurs by the durum wheat flour or soft wheat flour to obtain the dough, from which the dough is formed. Petition 870210118948, dated 12 / 21 / 2021, page 19 / 94 12 / 25 will be obtained. The mixing process lasts for approximately 20 minutes, at the end of which the resulting dough is sent, through a hermetic valve 13, to a vacuum tank 14, where air is removed from the dough by means of a suction pump, which maintains the tank 14 at a pressure between 0.1 bar and 0.5 bar, to make the dough shiny and free of imperfections after drawing.
[0068] From vacuum tank 14, the dough can be sent to a first compression device 15 (Figure 2) which provides a first extraction device 16 to produce long dough, or the dough can be sent to a second compression device 28 (Figure 3) which provides a second extraction device 29 to produce short dough.
[0069] For the production of long dough, in the first compression device 15 the dough is propelled to a pressure between approximately 80 bar and approximately 110 bar through an extraction device, whereby a curtain of mass units P is formed, which are sent to a so-called stretching device, in which the mass units P are drawn and positioned on support and transport elements 18, for example, in the form of rods or barrels, in each of which a plurality of mass units P is loaded. The support and transport elements 18 are loaded onto a first transport device 19, whereby the support and transport elements 18 with the mass units P are transported to the first dryer 3 and loaded onto a second transport device 22 which transports the support and transport elements 18 with the mass units P along Petition 870210118948, dated 12 / 21 / 2021, page 20 / 94 13 / 25 a first drying tunnel 21 obtained inside the first dryer 3.
[0070] Before entering the first drying tunnel 21, the mass P passes through a third ventilation device 20, in which the mass is ventilated with air at a temperature between approximately 35°C and 45°C to cause slight drying of the outer surface of the mass P, in order to reduce its plasticity and prevent the mass P from undergoing excessive elongation due to its own weight.
[0071] In the first drying tunnel 21, the electrode pairs 22, 23 (Figure 7) are distributed in a substantially uniform manner between which an electromagnetic field is generated that oscillates at a frequency between approximately 10 MHz and approximately 100 MHz. The mass P, as it passes through the electromagnetic field between the electrode pairs 22, 23, is heated. The energy applied to the electrodes to generate the oscillating magnetic field is adjusted so that the mass is heated to a temperature between 55°C and 75°C.
[0072] After a set interval of approximately one hour has elapsed, the energy applied to the electrodes is reduced, so as to reduce the temperature of mass P to a value between approximately 45°C and approximately 65°C, maintaining the mass at this temperature for a further set interval of approximately another 30 minutes, at the end of which the mass will be dried, that is, with a moisture percentage not exceeding 12.5%, as required by legal standards. The expressions “approximately one hour” and “approximately 30 minutes” mean that the said Petition 870210118948, dated 12 / 21 / 2021, page 21 / 94 The established interval (14 / 25) and the additional established interval may vary according to the size and thickness of the mass P. In particular, the established interval is equal to 1 hour ± 10% and the additional established interval is equal to 30 minutes ± 10%.
[0073] At the end of the drying process, mass P exits the first dryer 3 and is transported through the first ventilation device 5, where mass P is cooled to ambient temperature.
[0074] Subsequently, mass P is transported to a removal and cutting device 7 in which the mass units P are removed from the support and transport elements 18 and cut to a standard length for packaging, equal to approximately 260 mm. From the removal and cutting device 7, mass P is then sent to a packaging apparatus (not shown).
[0075] For the production of shortcrust pastry, the pastry from vacuum tank 14 is sent to the second compression device 28 where the pastry is pushed at a pressure between approximately 100 bar and approximately 105 bar, through the second extraction device 29, exiting from which the pastry is cut into a plurality of shortcrust pastry units by a cutting device, which is not shown. The extraction device 29 is interchangeable, depending on the type of shortcrust pastry to be produced.
[0076] The short mass thus produced is sent to a sieving device 27, known as a “trabatto”, in which the short mass units are separated from each other and released into a fourth transport device 33, through which the short mass units are Petition 870210118948, dated 12 / 21 / 2021, page 22 / 94 15 / 25 are transported to the entrance of the second dryer 4, where they move to a fifth transport device 35 that transports the short mass units through a second drying tunnel 34 obtained inside the second dryer 4.
[0077] Furthermore, in the second drying tunnel 34, electrode pairs 22, 23 are distributed substantially uniformly, between which an electromagnetic field is generated that oscillates at a frequency between approximately 10 MHz and approximately 100 MHz. The mass P is heated as it passes through the electromagnetic field between the electrode pairs 22, 23. The energy applied to the electrodes to generate the oscillating magnetic field is thus adjusted so that the mass is heated to a set temperature between 55°C and 80°C.
[0078] Mass P is maintained at the aforementioned established temperature for a period of approximately one hour, at the end of which Mass P is dried and stabilized to a moisture percentage not exceeding 12.5%, as required by legal standards. The expression “approximately one hour” means that said established period may vary slightly depending on the size and thickness of Mass P; in particular, said established period may be equal to 1 hour ± 10%.
[0079] If special types of pasta have been produced, such as tagliatelle or lasagna pasta, the following procedure shall be followed.
[0080] In the case of noodle dough, the dough that comes out of the extraction device is sent to a so-called “nesting” device 30, from which the dough comes out in a shape that simulates a nest. Petition 870210118948, dated 12 / 21 / 2021, page 23 / 94 16 / 25 Subsequently, the resulting dough is dried using the same method described above for long dough.
[0081] In the case of lasagna dough, the dough that comes out of the extraction device is sent to a so-called lasagna machine 31, from which the dough comes out in the form of lasagna. Subsequently, the dough thus produced is dried by the same method disclosed above for long pasta.
[0082] Heating the dough by microwaves during drying has the advantage of obtaining very rapid and uniform heating of the dough, with a gradient of approximately 1°C / s. In addition, unlike air-drying apparatus, there is no need to preheat the environment in which drying is to take place until the drying temperature is reached.
[0083] Furthermore, no mass stabilization step is required at the end of drying.
[0084] It is possible to obtain a short drying time, of just over an hour, by maintaining drying temperatures of no more than 80°C, in order to minimize the degradation of the nutritional and organoleptic characteristics of the dough and obtain high-quality dough.
[0085] Finally, the energy efficiency of a drying apparatus according to the invention is between approximately 65% and approximately 70%, compared to the energy efficiency of a hot air drying apparatus according to the prior art, which is between approximately 10% and 35%. This allows for greater savings in the operating costs of an apparatus according to the invention. Petition 870210118948, dated 12 / 21 / 2021, page 24 / 94 17 / 25
[0086] Figures 4, 5 and 6 illustrate a variant 1a of a drying apparatus according to the invention.
[0087] The drying apparatus 1a, according to the invention, differs from the apparatus 1 illustrated in Figures 1, 2 and 3 in that the first drying tunnel 21 and the second drying tunnel 34 are maintained under vacuum. To maintain the first drying tunnel 21 under vacuum, the first dryer 3 is equipped with at least one first vacuum pump 40. The second dryer 4 is equipped with at least one second vacuum pump 48 to maintain the second drying tunnel 34 under vacuum.
[0088] The elements of apparatus 1a that are identical to the corresponding elements of apparatus 1 illustrated in Figures 1, 2 and 3 are marked with the same reference numbers used in Figures 1, 2 and 3.
[0089] With reference to Figure 5, which refers to the part of the apparatus 1a intended for the production of long dough, the dough units P supported on the support and transport rods 18 and coming from the third ventilation device 20 are introduced into a loading chamber 36 of the first dryer 3. The loading chamber 36 is equipped with a first sliding deflector 38 placed at the entrance of the loading chamber 36 and with a second sliding deflector 39 placed at the exit of the loading chamber 36. Said first sliding deflector 38 is movable between an open position, in which it places the loading chamber 36 in communication with an external environment at atmospheric pressure, and a closed position in which it hermetically isolates the loading chamber 36 from the external environment. The second sliding deflector 39 is movable between an open position, in which it places the loading chamber 36 in communication with the first drying tunnel 21, and a closed position in which it hermetically isolates the first Petition 870210118948, dated 12 / 21 / 2021, p. 25 / 94 18 / 25 drying tunnel 21 of loading chamber 36. The second sliding deflector 39 is normally in a closed position to maintain a vacuum in the first drying tunnel 21 of the first dryer 3. Loading chamber 36 is further equipped with a third vacuum pump 37 intended to create a vacuum inside loading chamber 36.
[0090] The support and transport elements 18, each of which carries a plurality of long mass units P, are introduced in groups into the load chamber 36, each group G1 comprising, for example, from 10 to 30 support and transport elements 18. During the introduction of the support and transport elements 18 into the load chamber 36, the first sliding deflector 38 is in the open position to enable the rods 18 to be introduced, while the second sliding deflector 39 is in the closed position.
[0091] After a group G1 of support and transport elements 18 has been introduced into the loading chamber 36, the first sliding deflector 38 is moved to the closed position, hermetically sealing the loading chamber and the third vacuum pump 37 is put into operation to create, in the loading chamber 36, a vacuum between 0.2 bar and 0.7 bar, substantially equal to the vacuum created and maintained in the first drying tunnel 21 of the first dryer 3 by the first vacuum pump 40.
[0092] When the pressure in the loading chamber 36 is equal to the pressure inside the first drying tunnel 21 of the first dryer 3, the second sliding baffle 39 is opened to supply the first drying tunnel 21 with the G1 group of support and transport elements 18. After supplying the G1 group of support and transport elements 18 to the first tunnel of Petition 870210118948, dated 12 / 21 / 2021, page 26 / 94 19 / 25 drying 21, the second sliding deflector 39 returns to the closed position to seal the first drying tunnel 21, then air is supplied to the loading chamber 36 to restore the pressure there equal to atmospheric pressure and the first sliding deflector 38 is moved to the open position to allow a new group G1 of support and transport rods 18 with the respective mass units P to be supplied to the loading chamber 36.
[0093] Mass P inside the first drying tunnel 21 moves between pairs of electrodes 22, 23, between which an electromagnetic field is generated oscillating at a frequency between approximately 10 MHz and approximately 100 MHz. Mass P, as it passes through the electromagnetic field between pairs of electrodes 22, 23, is heated. The energy applied to the electrodes to generate the oscillating magnetic field is adjusted so that the mass is heated to a temperature between 40°C and 55°C.Thanks to the vacuum maintained in the first drying tunnel 21, which promotes the evaporation of moisture contained in the dough, it is possible to dry dough P at a significantly lower temperature than the temperature at which dough P is dried in the drying apparatus 1 illustrated in Figures 1, 2 and 3. This allows the organoleptic properties of the dough to remain substantially unchanged, since the temperature used during the drying of the dough in the first vacuum drying tunnel 21 is lower than 60°C, the temperature at which the gluten, proteins and amino acids in the dough begin to degrade. This makes it possible to obtain dough of very high quality.
[0094] The residence time of mass P in the first drying tunnel 21 is approximately one hour, in Petition 870210118948, dated 12 / 21 / 2021, p. 27 / 94 20 / 25 particular, 1 hour ± 10%, at the end of which the mass will be dried and stabilized, with a moisture percentage not exceeding 12.5%, as required by legal standards.
[0095] The first dryer 3 is equipped, at the exit of the first drying tunnel 21, with a discharge chamber 41 through which the dry mass P can be discharged from the first drying tunnel 21 to an external environment at atmospheric pressure.
[0096] The discharge chamber 41 is equipped with a third sliding deflector 43 located at the entrance of the discharge chamber 41 and a fourth sliding deflector 44 located at the exit of the discharge chamber 41. The third sliding deflector 43 is movable between an open position, in which it places the first drying tunnel 21 in communication with the discharge chamber 41, and a closed position in which it hermetically isolates the discharge chamber 41 from the first drying tunnel 21. The fourth sliding deflector 44 is movable between an open position, in which it places the discharge chamber 41 in communication with the external environment, and a closed position in which it hermetically isolates the discharge chamber 41 from the external environment. The third sliding deflector 43 is normally in the closed position to maintain the vacuum inside the first drying tunnel 21. The discharge chamber 41 is also provided with a fourth vacuum pump 42 intended to create a vacuum inside the discharge chamber 41.
[0097] To unload from the first drying tunnel 21 a group G2 of support and transport elements 18 with the respective dry mass units P, the fourth deflector 44 is placed in the closed position, keeping the third deflector 43 in the closed position, then the fourth vacuum pump 42 is Petition 870210118948, dated 12 / 21 / 2021, page 28 / 94 21 / 25 is put into operation until a vacuum is created inside the discharge chamber 41 equal to the vacuum inside the first drying tunnel 21. When the pressure in the discharge chamber 41 is equal to the pressure in the first drying tunnel 21, the third sliding deflector 43 is placed in the open position and a group G2 of support and transport elements 18, with the respective mass units P, is introduced inside the discharge chamber 41.Subsequently, the third deflector 43 returns to the closed position, sealing the first drying tunnel 21. Air is supplied to the discharge chamber 41 to restore atmospheric pressure, and the fourth sliding deflector 44 is brought to the open position to extract the G2 group of support and transport elements 18 with their respective dry mass units P from the discharge chamber 41 and send the support and transport elements 18 to the removal and cutting device 7, where the mass units P are removed from the support and transport elements 18 and cut to a standard length for packaging, approximately 260 mm. From the removal and cutting device 7, the mass P is then sent to a packaging apparatus (not shown).
[0098] Thanks to the relatively low temperature at which the dough dries, it is possible to proceed without the first ventilation device 5 for cooling the dough P and allow the dough to cool spontaneously. However, it is possible to use the first ventilation device to accelerate the cooling of the dough.
[0099] Referring now to Figure 6, relating to the part of the apparatus intended to produce shortcrust pastry, the shortcrust pastry from extraction device 29 is sent to Petition 870210118948, dated 12 / 21 / 2021, page 29 / 94 22 / 25 the screening device 27, known as “trabatto”, in which the single units of short mass are separated from each other and thrown to the fourth transport device 33, by means of which the units of short mass are transported to a loading device 45, 46, 47, by which the units of short mass are supplied to the second drying tunnel 34 of the second radio frequency dryer 4, inside which a vacuum between 0.2 bar and 0.7 bar is created by the second vacuum pump 48.
[00100] The loading device 45, 46, 47 comprises a loading hopper 45 into which the short mass units coming from the fourth transport device 33 are supplied; the loading hopper 45 communicates below with a first sealed star valve 46 by means of which the short mass units are supplied to a zigzag chute 47 which communicates with the second drying tunnel 34. The short mass units fall by gravity along the zigzag chute 47 which slows the fall and joins the fifth transport device 35 to be transported along the second drying tunnel 34.
[00101] The short mass units move between electrode pairs 22, 23, between which an electromagnetic field oscillating at a frequency between approximately 10 MHz and approximately 100 MHz is generated. The mass P, as it passes through the electromagnetic field between electrode pairs 22, 23, is heated. The energy applied to the electrodes to generate the oscillating magnetic field is adjusted so that the mass is heated to a temperature between 40°C and 55°C. Thanks to the vacuum maintained in the second drying tunnel 34, which promotes evaporation of the moisture contained in the mass, Petition 870210118948, dated 12 / 21 / 2021, page 30 / 94 23 / 25 it is possible to dry dough P at a significantly lower temperature than the temperature at which dough P is dried in drying apparatus 1 illustrated in Figures 1, 2 and 3, which allows the organoleptic properties of the dough to remain substantially unchanged, since the drying temperature of the dough in the second vacuum drying tunnel 34 is lower than 60°C, the temperature at which the gluten, proteins and amino acids in the dough begin to degrade. This makes it possible to obtain a dough of very high quality.
[00102] The residence time of mass P in the second drying tunnel 34 is approximately one hour, in particular, 1 hour ± 10%, at the end of which the mass is dried and stabilized, with a moisture percentage not exceeding 12.5%, as required by legal standards.
[00103] The second dryer 4 is equipped with a discharge device 49, 50, 51 which enables the dried mass to be discharged from the second vacuum drying tunnel 34 into an atmospheric pressure environment. The discharge device 49, 50, 51 comprises a discharge funnel 49 which communicates with the second drying tunnel 34, in which the fifth transport device 35 supplies the new dried short mass units. The discharge funnel 49 communicates below with a zigzag chute 50, through which the short mass units reach, by gravity, a second sealed star valve 51 which discharges the short mass units onto an outlet chute 52 into an atmospheric pressure environment, for subsequent transfer to a packaging apparatus (not shown).
[00104] Figures 7 and 8 illustrate a pair of electrodes 23, 24, through which an electromagnetic field Petition 870210118948, dated 12 / 21 / 2021, page 31 / 94 A 24 / 25 oscillating pulse at a frequency between 10 MHz and 100 MHz is applied to the mass units P that transit between the electrodes.
[00105] The electrodes are supplied by an oscillating magnetic field generator 54 connected to the electrode pairs 23, 24 by coaxial cables 60 which are shielded to avoid interference with the electromagnetic field generated by the generator 54, whose lines 53 are shown in Figures 7 and 8. In Figure 8, the moisture that comes out of the surface of mass P through the heating effect caused by the oscillating magnetic field is symbolized by the small arrows, indicated by the reference number 55.
[00106] In Figure 9, the oscillating magnetic field generator 54 is schematically represented. The generator 54 is supplied with direct current by a rectifier 57, which, in turn, is supplied by a normal alternating current network 56, for example, 220 V at a frequency of 50 Hz. The rectifier 57 provides a circuit 58 that generates an oscillating electromagnetic field, which is connected to the electrode pairs 23, 24. Between the circuit 58 that generates an oscillating magnetic field and the electrode pairs 23, 24, an impedance matching circuit 59 is interposed, which results in the observed impedance of the oscillating magnetic field generator 54 having a constant value set to compensate for possible variations in the impedance of the load consisting of the electrode pairs 23, 24 with their respective coaxial supply cables 60 and the mass units that pass between the electrodes 23, 24.
[00107] The electrodes 23, 24 of each electrode pair can be arranged aligned with each other, as illustrated in Figures 7 and 8, or staggered, as illustrated Petition 870210118948, dated 12 / 21 / 2021, p. 32 / 94 25 / 25 schematically in Figure 10 which shows a series of electrode pairs 23, 24, with the electrodes of each pair interleaved with each other. The electrode pairs are arranged sequentially along the mass path P in the first drying tunnel 21, or in the second drying tunnel 34.
[00108] The distance D between the electrodes of each pair can be constant or adjustable to adapt to the thickness of the mass units P. Petition 870210118948, dated 12 / 21 / 2021, p. 33 / 94
Claims
1 / 8 CLAIMS 1. METHOD FOR PRODUCING DRY PASTA, comprising the following steps: - preparation with durum wheat flour, soft wheat flour or a mixture of durum wheat flour and soft wheat flour and water of a dough having a moisture content between 25% and 35%; - placing the dough in a chamber in which a vacuum between 0.1 bar and 0.5 bar is created; - forcing the dough through an extraction device by applying to the dough a pressure between 80 bar and 110 bar to obtain pasta (P) in the form of long pasta units or short pasta units; - transport and supply of said pasta (P) to a dryer (3, 4); - drying said mass (P) in said dryer (3, 4) until the moisture content of the mass (P) does not exceed 12.5%, said drying comprising heating said mass (P) in said dryer (3, 4) to a set temperature and maintaining the mass at said set temperature for a set interval;- extraction of said dry mass (P) from said dryer (3, 4); characterized in that said heating is obtained by passing said mass (P) within an oscillating electromagnetic field having a frequency between 10 MHz and 100 MHz.; 2. METHOD, according to claim 1, characterized by comprising adjusting the intensity of said oscillating magnetic field according to said established temperature. Petition 870250076014, dated 08 / 27 / 2025, page 10 / 31 2 / 8 3. METHOD, according to claim 1 or 2, characterized in that said established temperature is between 55°C and 75°C.
4. METHOD, according to claim 1 or 2, characterized in that said established temperature is between 55°C and 80°C.
5. METHOD, according to claim 1 or 2, characterized by further comprising additional adjustment of the intensity of said oscillating magnetic field so as to bring the temperature of said mass (P) to a value between 45°C and 65°C and maintaining the mass (P) at said temperature value for a further specified interval.
6. METHOD, according to claim 1 or 2, characterized in that said heating occurs in an environment in which a vacuum is created.
7. METHOD, according to claim 6, characterized in that said vacuum is maintained between 0.2 bar and 0.7 bar.
8. METHOD, according to claim 6 or 7, characterized in that the established temperature is maintained between 40°C and 55°C.
9. METHOD, according to any one of claims 1 to 8, characterized in that the said interval is equal to 1 hour ± 10%.
10. METHOD, according to claim 5, characterized in that said additional interval is equal to 30 minutes ± 10%.
11. APPARATUS (1; 1A) FOR THE PRODUCTION OF DRY PASTA (P), comprising a dough mixer and extraction device (2) Petition 870250076014, dated 27 / 08 / 2025, page 11 / 31 3 / 8 configured to produce long and short pasta, a first dryer (3) configured to dry the long pasta produced by said dough mixer and extraction device, a second dryer (4) configured to dry the short pasta produced by said dough mixer and extraction device, characterized in that said first dryer (3) and said second dryer (4) are provided with a plurality of electrode pairs (23, 24) between which an oscillating electromagnetic field is created at a frequency between 10 MHz and 100 MHz by an oscillating electromagnetic field generator (54).
12. APPARATUS (1; 1a), according to claim 11, characterized in that said pairs of electrodes (23, 24) are distributed along a first drying tunnel (21) obtained within the first dryer (3) and along a second drying tunnel (34) obtained within the second dryer (4).
13. APPARATUS (1; 1a), according to claim 12, characterized by further comprising a first ventilation device (5) disposed at the outlet of said first drying tunnel (21) and configured to cool said mass (P) exiting said first drying tunnel (21).
14. APPARATUS (1), according to claim 12 or 13, characterized by further comprising a second ventilation device (6) disposed at the outlet of said second drying tunnel (34) and configured to cool said mass (P) exiting said second drying tunnel (34).
15. APPARATUS (1; 1a), according to any one of claims 11 to 14, characterized by further comprising a plurality of support and transport elements (18), in each of which a plurality of long mass units (P) can be arranged. Petition 870250076014, dated 27 / 08 / 2025, p. 12 / 31 4 / 8 16. APPARATUS (1; 1a), according to claim 15, characterized by further comprising a first transport device (19) for transporting said support and transport elements (18) from said kneading machine and extraction device (2) to said first drying tunnel (21) and a second transport device (22) for transporting said support and transport elements (18) through said first drying tunnel (21).
17. APPARATUS (1; 1a), according to any one of claims 14 to 16, characterized by further comprising a removal and cutting device (7) placed after said first drying tunnel (21) and after said first ventilation device (5), if present, said removal and cutting device (7) being configured to remove said long mass units (P) from said support and transport elements (18) and cutting the long mass units (P) to a specified length.
18. APPARATUS (1; 1a), according to any one of claims 11 to 14, characterized by further comprising a sieving device (27) interposed between said kneading machine and extraction device (2) and said second dryer (4).
19. APPARATUS (1; 1a), according to claim 18, characterized by further comprising a third transport device (32) for transporting the mass (P) from said kneading machine and extraction device (2) to said sieving device (27), a fourth transport device (33) for transporting the mass (P) from said sieving device to said second drying tunnel (34) and a fifth transport device (35) for transporting said mass (P) through said second drying tunnel (34).
20. APPARATUS (1a), according to any one of claims 11 to 19, characterized in that said first dryer (3) is provided with at least one first vacuum pump (37) by means of which a vacuum is created inside said first drying tunnel (21).
21. APPARATUS (1a), according to any one of claims 11 to 20, characterized in that said second dryer (4) is provided with at least one second vacuum pump (48) by means of which a vacuum is created inside said second drying tunnel (34).
22. APPARATUS (1a), according to claim 20 or 21, characterized in that said vacuum is between 0.2 bar and 0.7 bar.
23. APPARATUS (1a), according to claim 20, wherein said first dryer (3) is characterized by comprising a loading chamber (36) through which the mass (P) is introduced into said first vacuum drying tunnel (21), said loading chamber (36) comprising a first sliding deflector (38) placed at the entrance of the loading chamber (36) and a second sliding deflector (39) placed at the exit of the loading chamber (36), wherein said first sliding deflector (38) is movable between an open position in which it places the loading chamber (36) in communication with an external environment at atmospheric pressure and a closed position in which it hermetically isolates the loading chamber (36) from the external environment, wherein said second sliding deflector (39) is movable between an open position in which it places the loading chamber (36) in communication with the first drying tunnel (21), and a closed position, Petition 870250076014, of 27 / 08 / 2025, page.14 / 31 6 / 8 which hermetically isolates the first drying tunnel (21) from the loading chamber (36), wherein the second sliding deflector (39) is normally in the closed position, wherein said loading chamber (36) is provided with a third vacuum pump (37) intended to create a vacuum inside the loading chamber (36).
24. APPARATUS (1a), according to claim 23, wherein said first dryer (3) is characterized by comprising a discharge chamber (41) through which the dry mass (P) is discharged from the first drying tunnel (21) into an atmospheric pressure environment, said discharge chamber (41) being provided with a third sliding deflector (43) placed at the entrance of the discharge chamber (41) and with a fourth sliding deflector (44) placed at the exit of the discharge chamber (41), wherein said third sliding deflector (43) is movable between an open position, in which it places the first drying tunnel (21) in communication with the discharge chamber (41), and a closed position, in which it hermetically isolates the discharge chamber (41) from the first drying tunnel (21), wherein said fourth sliding deflector (44) is movable between an open position, in which it places the discharge chamber (41) in communication with an external atmospheric pressure environment,and a closed position in which it hermetically isolates the discharge chamber (41) from said external environment at atmospheric pressure, in which said third sliding deflector (43) is normally in the closed position, in which the discharge chamber (41) is provided with a fourth vacuum pump (42) intended to create a vacuum inside the discharge chamber (41).
25. APPARATUS (1a), according to any one of claims 21 to 24, characterized by the second dryer (4) Petition 870250076014, of 08 / 27 / 2025, page 15 / 31 7 / 8 being provided with a loading device (45, 46, 47) by means of which mass units (P) are supplied to the second drying tunnel (34), wherein the loading device (45, 46, 47) comprises a loading funnel (45) to which the mass units (P) are supplied, wherein said loading funnel (45) communicates below with a first sealed star valve (46) by which the mass units (P) are supplied to a first zigzag chute (47) which communicates with the second drying tunnel (34).
26. APPARATUS (1a), according to claim 25, characterized in that said second dryer (4) is provided with a discharge device (49, 50, 51) that enables the dry mass to be discharged from the second vacuum drying tunnel (34) into an external environment at atmospheric pressure, wherein the discharge device (49, 50, 51) comprises a discharge funnel (49) communicating with the second drying tunnel (34), in which new units of dry mass (P) can be provided, wherein said discharge funnel (49) communicates below with a second zigzag chute (50) through which the mass units (P) reach, by gravity, a second sealed star valve (51) that discharges the mass units (P) into a chute outlet (52) into the external environment at atmospheric pressure.
27. APPARATUS (1; 1a), according to any one of claims 11 to 26, characterized in that the electrodes (23, 24) of each pair of electrodes are arranged aligned with each other, or arranged interleaved with each other.
28. APPARATUS (1; 1a), according to any one of claims 11 to 27, characterized in that a distance (D) between the electrodes (23, 24) of each pair of electrodes is constant or adjustable. Petition 870250076014, dated 27 / 08 / 2025, p. 16 / 31 8 / 8