CHANNEL AND METHOD FOR SUPPLYING VEGETABLE PARTS.

Abstract

A channel for supplying plant parts in a liquid supply, the channel extending from a channel inlet and a channel outlet, the channel comprising: a trough section having an upstream inlet end at the channel inlet and a downstream outlet end, the trough section having opposing side walls and a trough floor between them, and a spreader section having first and second opposing side walls and a spreader floor between them, the spreader section having an upstream end connected to the downstream outlet end of the trough section, the spreader section progressively increasing in width between the first and second opposing side walls in a downstream direction from the upstream end to the downstream end of the spreader section,wherein the first and second opposite sidewalls each slope outwards and away from a longitudinal axis of the trough section by corresponding angles a° for the first sidewall and β° for the second sidewall, in corresponding opposite directions, which extend from the upstream end of the spreader section to the downstream end of the spreader section, wherein the trough section has a trough floor width at the downstream outlet end of W1, the length of the spreader section between the upstream and downstream ends of the spreader section is N, and the dimensionless ratio N / W1 is within the range of 2 to 15, and wherein the sum of a° and β° is from 10 to 25°.

Description

The present invention relates to a channel for supplying vegetable pieces and a method for supplying vegetable pieces, for example, to a cooking apparatus. The present invention has a particular application for supplying potato slices in the manufacture of potato chips. BACKGROUND OF THE INVENTION The method of producing french fries, which are fried in oil, usually vegetable oil, has been known for many years. When cooking vegetable pieces, particularly when frying, and using large-scale commercial production processes, it is important that the cooked food pieces have consistent and predetermined product attributes, including internal moisture content. Conventional potato chips have a predetermined internal moisture content of approximately 1-2% water by weight, based on the total weight of the chip. Potato chips exhibit specific organoleptic properties, combined with a visual appearance, for the consumer. Consumers who wish to purchase potato chips have a clear expectation of these product attributes. Any significant variation in the moisture content of potato chips is unacceptable to the consumer. In particular, if the moisture content is too high, the potato chip is too soft and is perceived as rancid. It is important that, in any batch of potato chips, the moisture content is consistent within a statistically acceptable range of approximately a specific moisture content. Large-scale commercial production of potato chips employs fryers that cook a continuous supply of potato slices fed from one or more slicing machines, with the resulting cooked chips continuously removed from the fryer. The chips enter at one inlet end of the fryer, and the cooked chips exit at one outlet end. A common, commercial single fryer can cook potato slices at a rate of over 2 million slices per hour. The potato slices are fed at the inlet end across considerably the entire width of the fryer. Large-scale commercial production of potato chips regularly employs fryers. W that have a width of approximately 2 meters. The common commercial potato chip production apparatus includes a channel between the cutting machine(s) and the inlet end of the fryer. Potato slices in a flow of water as a carrier liquid are supplied at the inlet end of the channel and flow through the trough section. The channel includes an upstream trough section and a downstream fishtail section. The fishtail section has an open inlet coupled to the downstream end of the trough section and a downstream outlet to discharge the slices in the water onto a conveyor, which is configured to drain the water from the slices and subsequently supply the slices to the fryer. The fishtail section increases in width between the upstream inlet and the downstream outlet, so that the flow of potato slices in the water is widened to spread across the width of the fryer.A typical trough section has a width that corresponds roughly to the width of the cutting machine's head. For example, the trough section has a width from 0.25 to 0.65 meters, preferably from 0.4 to 0.5 meters. Consequently, the supply of potato slices to the fryer needs to be spread in the trough section in a way that corresponds to the wider opening of the fryer. The dimensions of the trough section are selected to allow for the reception of the product from the cutting machine and to permit a high water flow rate and velocity so that the potato slices do not become clogged within the trough section. The length dimension of the channel is limited by the area required in the factory for the entire fryer apparatus. A typical commercial channel in a potato chip fryer has a length from 5 to 15 meters, for example, approximately 7.5 meters. The channel is intended to spread the potato slices evenly across the width of the downstream outlet of the fishtail section and provide a constant supply of potato slices to the fryer. A particular problem with known channel designs is a tendency for the flow of potato slices at the downstream outlet of the fishtail section to be non-uniform. The downstream outlet can be considered as having a left-center-right (LCR) distribution that extends across the width of the channel. Ideally, the LCR distribution of the potato slices and the velocity of the potato slices are fairly constant across the width of the channel. However, for many current channel installations, the LCR distribution of the potato slices is not constant.Instead, the LCR distribution may shift to one side of the channel, and this shift may extend over a considerable period of time (e.g., many minutes), or alternatively, the shift may change unpredictably over time. Since a typical commercial channel may have anywhere from approximately 1000-1500 potato slices in the fishtail section at any given time, such unpredictable variation in the supply of potato slices can significantly affect the quality of the cooked product. Potatoes comprise approximately 85% water by weight, and the frying process rapidly dehydrates potato slices to approximately 1-3% water by weight. If the supply of potato slices across the width of a fryer is not uniform, the moisture content in the potatoes delivered to the fryer will not be uniform accordingly. It is necessary that the slices not be spread uniformly across the entire width of the fryer so that the mass flow rate of the vegetable pieces to the fryer is reasonably uniform both with respect to the width of the fryer and with respect to time. In any region of the potato slices that receives a relatively excessive supply of potato slices, the excess moisture content that will evaporate during frying causes localized cooling of the cooking oil, resulting in the chips being overcooked and having excessive moisture content. Conversely, in any region of the potato slices that receives a relatively insufficient supply of potato slices, the reduced moisture content that will evaporate during frying causes localized overheating of the cooking oil, resulting in the chips being overcooked, which results in browning and possible excessive acrylamide content, and may have insufficient moisture content. The resulting packaged chips may not be uniform in moisture content, organoleptic properties, and visual appearance. The Applicant has carried out some modeling of some known channel designs. Figures 1(a), 1(b) and 1(c) show the modeled velocity distribution of some 25 known channel designs. In Figure 1(a) the opposite side walls 100 of the fishtail section 102 widen outwards from the trough section 104 at an angle of 13° and the fishtail section 102 is slightly shorter than the trough section 104. It can be observed that the velocity distribution, and consequently the potato slice distribution, has a strong deviation to the left side of the fishtail section (looking downstream). In Figure 1(b) the opposite side walls 100 of the fishtail section 102 flare outwards from the trough section 104 at an angle of 24a, and, also, the fishtail section 102 is considerably shorter than the trough section 104, since the larger angle allows a smaller fishtail section to achieve a given outlet width from a given trough width.It can be observed that once again the velocity distribution, and consequently the potato slice distribution, has a strong deviation in this design to the right side of the fishtail section (looking downstream). In Figure 1(c) the opposite side walls of the fishtail section flare outwards from the trough section at an angle of 18° and the trough section 104 is also slightly narrower than the trough section 104 in Figure 1(a). It can be observed that once again the velocity distribution, and consequently the potato slice distribution, has a strong deviation to the left side of the fishtail section (looking downstream). It is practically impossible to significantly increase the length of the channel, for example, to 5 meters or more, to attempt to achieve uniformity in the potato slice supply. This is because such a long flue cannot be efficiently integrated into the factory, and the carrier water supply and initial velocity also need to be significantly increased to excessive values ​​in order to reliably deliver the potato slices. The Applicant is unaware of any publication that has attempted to explain on a theoretical basis, or mediate, the flow of liquid along the channel to deliver 5 solid pieces, such as, for example, vegetable pieces, in particular slices of potatoes, at one outlet end of a channel. In a textbook entitled “Applied Fluid Dynamics Handbook,” published in 1984 by Van Nostrand Reinhold Co., USA, in a chapter entitled “Nozzles, Diffusers, and Venturis” by Blevins, R., in section 7.4 (entitled “Theory and Diffuser Performance”) and section 7.5 (entitled “Diffuser Pressure and Recovery Coefficient”) on pages 144 to 155, several aspects of diffusers are disclosed. Blevins’s disclosures focus solely on gas flows, for example, in jet engines, and do not concern themselves with liquid flows, which act as carriers for solid products, such as pieces of food. Blevins identifies five blocking regimes for a two-dimensional diffuser, as illustrated in Figure 2. The diffuser has two parallel walls on the inlet side and two diverging walls on the outlet side. Blevins identifies three diffuser design parameters that can affect the blocking regime, namely, the diffuser angle Θ, where Θ is the angle of each diverging wall with its corresponding parallel wall, W, which is the width of the inlet defined between the two parallel walls, and N, which is the length of two diverging walls, measured along the longitudinal axis of the two-dimensional diffuser. Figure 3 is a graph of Fig. 7-7(a) from Blevins showing the blocking regimes for such two-dimensional straight sandwich diffusers, 25 as a function of the diffuser angle 28 and the dimensionless length parameter N / Wi, where 28”; N and W1 were defined above. F It can be observed that diffuser angles 27 and the lowest dimensionless length N / W1 tend to reduce gas flow blockage. These parameters are not directly relevant to liquid flows carrying solids, such as plant matter in a canal! considerably horizontal. Likewise, when such lower angles and lower non-dimensional length are interpreted in the context of a smoker for use in a processing line for morphal vegetable pieces, for example a potato chip production line, either the total length of the channel is too much to achieve the desired "no noticeable blocking" effect, or the width of the fryer must be reduced to achieve the desired "no noticeable blocking" effect, options that are not commercially acceptable for incorporation into the production line. There is a need in the state of the art to be able to supply plant parts using a channel that can achieve a uniform product distribution along the downstream process width, and which is also uniform 15 with respect to time. There is a prior art need for a channel that supplies vegetable pieces, and a method such as that described by Itaho and associated companies that utilizes the channel, which can reliably provide a desired product distribution of vegetable pieces, for example, potato slices, for a cooking stage, for example, in a fryer, when a large mass flow rate of the vegetable pieces, such as is used, for example, in large-scale commercial production of french fries, needs to be supplied. In particular, there is a need for product distribution to achieve a controlled mass flow rate of moisture content within the 2S vegetable pieces, along the width of a downstream process, such as, for example, cured meats, which is uniform across the width of the downstream process and also uniform with respect to time Furthermore, there is a need for such a channel to supply vegetable pieces, and a complementary and associated method utilizing the channel, which can be adapted to an existing commercial production line with minimal alteration, replacement, or movement of existing components, to improve the uniformity of the LCR distribution of vegetable pieces, e.g., potato slices, for a cooking stage, e.g., in a fryer, along the width of the cooking appliance and with respect to time. The present invention aims, at least partially, to satisfy one or more of these needs in the state of the art. Accordingly, the present invention provides a channel for supplying plant parts in a liquid supply, the channel extending from a channel inlet and a channel outlet, the channel comprising: a trough section having an upstream inlet end at the channel inlet and a downstream outlet end, the trough section having opposite side walls and a trough floor between them, and a spreader section having first and second opposite side walls and a spreader floor between them, the spreader section having an upstream end connected to the downstream outlet end of the trough section, the spreader section increasing progressively in width between the first and second opposite side walls in a downstream direction from the upstream end to the downstream end of the spreader section, wherein the first and second opposite side walls are each inclined outwards and away from a central longitudinal axis of the channel by means of a corresponding angle α'.for the first sidewall and β° for the second sidewall, in corresponding opposite directions, which extend from the upstream end of the spreading section to the downstream end of the spreading section, wherein the trough section has a trough floor width at the downstream outlet end of W1, the length of the spreading section between the upstream and downstream ends of the spreading section is N, and the dimensionless ratio N / W1 is within the range of 2 to 15, and wherein the sum of a' and β° is from 10 to 25°. Furthermore, the present invention provides a method of supplying vegetable parts, the method comprising the steps of; (a) provides a channel according to the present invention; and (b) provides a liquid supply containing the plant parts to the trough section of the channel, thereby forming (i) a first flow of the plant parts in the liquid from the upstream inlet end of the trough section at the channel inlet to the downstream outlet end of the trough section and subsequently (ii) a second flow, downstream of the first flow of the plant parts in liquid from the downstream outlet end of the trough section to the downstream end of the spreading section, wherein in the second flow, the plant parts are spread across the width of the spreading section. The preferred features are defined in the dependent claims. The inventors have discovered that using a specific channel construction and the corresponding process stage of spreading vegetable pieces in a carrier liquid flow within the channel unexpectedly improves the uniformity of the liquid content distribution (LCD) of the vegetable pieces, e.g., potato slices, during a cooking stage, e.g., in a fryer, across the width of the cooking appliance and over time. The LCD distribution is more uniform across the width of the channel and more stable over time. There is a reduced, and usually minimal, incidence of localized, random, and unpredictable jet expulsion of vegetable pieces / carrier liquid flows on one side of the channel, which is coupled with a low vegetable piece density / low velocity on the opposite side of the channel. The inventors have discovered that a particular combination of the channel angle, which is the sum α + β°, where u and β are the corresponding angles of inclination of the opposite side walls of the channel to the central longitudinal axis of the channel, and the non-dimensional length N / W1, where H is the length of the spreading section and W1 is the floor width of the hollow section, can provide a highly stable, uniform flow of plant pieces at the outlet end of the channel. Unexpectedly, the specific control parameters for the channel angle (or *β**) and the dimensionless length, which have been found to achieve a highly stable, uniform flow of plant parts at the outlet end of the channel, are within the appreciable blocking zone of Figure 3, which represents known blocking regimes for gas flows in a two-dimensional straight sandwich diffuser. In other words, the inventors have unexpectedly discovered that the combination of fundamental channel design parameters, namely the channel angle (a + ββ) and the dimensionless length N / W1, to achieve the desired technical effect of uniform distribution of plant parts in a flow of a carrier liquid medium is different from the design of a known two-dimensional straight sandwich diffuser for 2S achieve a blocking regime that does not show appreciable blocking in the gas flow. The channel design allows for a high degree of uniformity in the distribution of plant parts along the channel, and blockages and countercurrent fluid flows are largely absent. Since the carrier fluid is a liquid, the effect of gravity can affect both the liquid flow and the flow of the plant parts, which would not be significant in a gas flow, as illustrated in Figure 3. Also, since the plant parts are transported by a carrier liquid, the momentum and inertia effects of the solid plant parts can affect the flow of the plant parts, which is not significant in a gas flow, as illustrated in Figure 3. For example, the plant parts have inertia in the liquid flow and, consequently, tend to lag behind the liquid flow. The inventors unexpectedly discovered that even a flow of water does not necessarily provide a uniform flow of plant pieces across the width of any channel. It was previously believed that simply providing a uniform flow of water would provide a uniform flow of plant pieces; however, the inventors discovered that this assumption was incorrect. Preferred embodiments of the present invention provide a channel design that not only provides a uniform flow of liquid but also a uniform flow of plant pieces, for example, potato slices, within the liquid flow. The flow of plant pieces is considered to be significantly lacking in time and position (LCR) based on wave action. The inventors have discovered that by providing a uniform delivery of the plant parts in the liquid flow directed to the hollow section, and by maintaining a liquid flow rate (which is selected based on the flow rate of plant parts) and velocity in the hollow section (e.g., at least 0.625 meters / sec) to keep the plant parts suspended in the liquid in the hollow section, subsequent swell can be considerably avoided. with respect to the time and position (LCR) of the plant pieces in the spreading section. The channel and associated method of the invention are scalable and can be employed for various mass flow rates of plant parts through it. The high degree of uniformity of the LCR distribution ensures that each piece of vegetable undergoes consistent and uniform processing conditions and, consequently, receives the same explosive product dehydration and subsequent optional drying to achieve the desired moisture content. This, in turn, ensures that the resulting fried snack product, such as a potato chip, produced by the cooking stage, such as frying, consistently has a high level of product uniformity and the specific desired combination of flavor, organoleptic properties, and usefulness in the cooked vegetable product, such as potato chips. BRIEF DESCRIPTION OF THE FIGURES One embodiment of the present invention will now be described by example only with reference to the accompanying figures, in which. Figures i(aj), l(b) and 1(c) illustrate a modeled velocity distribution of some known channel designs: Figure 2 illustrates five different blocking regimes for a known two-dimensional diffuser for gas flow; Figure 3 is a graph showing the known blockage regimes for gas flow in a two-dimensional straight sandwich diffuser, as a function of the diffuser angle W and the dimensional river length parameter NZW1; 13. Figure 4 is a schematic perspective view of a channel for supplying potato slices, prior to cooking, according to an embodiment of the present invention: Figure 5 is a schematic plan view of the te channel in Figure 1; Figure 6 is a schematic section on line AA in Figure 5; Figure 7 is a graph showing the behavior of a channel according to the present invention as a function of the channel angle (or + (Lj) and the dimensionless length N / W1; Figure § is a graph showing the behavior of a 10-degree channel according to the present invention as a function of the channel angle (ct + fF) and the velocity of the carrier liquid in the hollow section; Figure 9 illustrates a modeled velocity distribution of a channel according to another embodiment of the present invention; Figure 10 illustrates the LPR potato slice distribution using channel 15 from Figure 9; Figure 11 illustrates a modeled velocity distribution of a channel according to a further embodiment of the present invention: and Figures 12a and 12b illustrate alternative trumpet-like designs for the spreading section of the channel according to a further embodiment of the present invention. DETAILED DESCRIPTION OF THE INVENTION A modality of an apparatus for supplying potato chips in water, prior to their cooking by frying in oil to form french fries, is illustrated according to an aspect of the present invention in Figures 4 to 6. Referring to Figures 4 to 6, an apparatus, generally designed as 2, for separating vegetable pieces supplied in a liquid supply, for example, potato slices in a water supply, comprises a channel 4. Potato slices are usually 1 to 2.5 mm thick, more commonly about 13 mm (51 thousandths of an inch). Potato slices for the manufacture of french fries usually have a width that varies from 40 to 120 mm, with a non-dimensional proportion of 'medium-sized' slices within the range of 80 to 50 mm. Channel 4 extends between a channel inlet 6 and a channel outlet 8. Typically, the entire channel 4 has a length of 10 to 15 meters. The channel comprises a gully section 10 that has an upstream inlet end 12 at the channel inlet 8 and a downstream outlet end 14. The gully section 10 is usually linear, that is, straight in plan view, but may alternatively have some curvature in plan view. The gully section 10 is considerably U-shaped in cross-section and has opposing side walls 16, 18 and a gully floor 20 between them. In the illustrated embodiment, the gully section 10 has a constant width of the gully floor 20 along its length. Typically, the entrance end commented above 12 of the gully section 10 has a gully floor width of 20, which is from 0.25 to 0.65 meters, for example, from 0.4 to 0.55 meters. In the illustrated embodiment, the hollow section 10 slopes downwards towards the downstream outlet end 14 at an angle to the horizontal portion of 0.5 to 5 degrees, usually from 1 to 3 degrees, for example, about 2 degrees. In the illustrated mode, the opposite side walls 18, 18 of the hollow section 10 are inclined to the vertical portion at an angle of up to 20°, usually from 5 to 7°, in an upward and outward oriented direction, off the central longitudinal axis LL of the channel 4. Channel 4 further comprises a spreading section 32 having first and second opposing side walls 34, 36, and a spreading foot 38 between them, The spreading section 32 has an upstream end 40 connected to the downstream outlet end 14 of the trough section 10. The spreading section 32 increases progressively in width between the first and second opposite side walls 34, 36 in a downstream direction from the upstream end 40 to a downstream end 42 of the spreading section 32. The first and second opposite side walls 34, 46 each slope outwards away from the central longitudinal axis LL of the channel section 4 by a corresponding angle α for the first side wall 34 and β for the second side wall 36, in directions opposite the central longitudinal axis LL extending from the upstream end 40 of the spreading section 32 to the downstream end 42 of the spreading section 32. The first and second opposite side walls 34, 36 are linear. Each of the first and second side walls 34, 36 diverges at a corresponding constant angle n for the first side wall 43 and β* for the second side wall 3f> with respect to the central longitudinal axis LL. In the illustrated modality, the downstream end of the spreader floor 38 of the spreader section 32 has a width W2, which is a factor of 2 to 8, to a factor of 4 to 6, greater than the width W1 of the trough floor 20 at the downstream outlet end 14 of the trough section 10. Typically, the downstream end 42 of the spreader section 32 has a spreader floor width 38, which is from 1 to 2.5 meters. In the polished mode, the spreading section 32 slopes downwards towards the channel outlet 8 at an angle to the horizontal portion of 0.5 to 5 degrees, usually from 1 to 3 degrees, for example approximately 2 degrees. In the illustrated configuration, the spreader floor 38 is a flat surface, and is free of any three-dimensional elements or three-dimensional surfaces extending upward from it. This flat surface provides the advantage of slicing away buildup in the spreader section, which would cause both time and position based on swell, thus minimizing and often preventing the aforementioned problems. In the illustrated embodiment, the first and second opposite side walls 34, 1Q 38 of the spreading section 32 are inclined to the vertical portion at an angle of up to 20', usually from 5 to 7a, in a Crerte oriented upwards and outwards, away from the central longitudinal axis LA. In accordance with the present invention, the trough section 10 has a trough floor width 20 at its outlet end 14 downstream of W1, the length 15 of the spreading section 32 between the aforementioned upstream and downstream ends 40,42 of the spreading section 32 is N, and the dimensionless ratio N / W1 is within the range of 2 to 15, preferably within the range of 6 to 13. Additionally, in accordance with the present invention, the sum of a” and 0* is from 10 to 25® preferably from 14 to 24®, more preferably from 20 to 221. Preferably, αβ and β® are equivalent to the same and the spreading section 32 is symmetric on opposite sides of the central longitudinal axis LA. In the illustrated embodiment, the channel 4 further comprises a discharge weir 50 connected from an upstream end 53 of the channel to the downstream end 42 of the spreading section 32. The discharge weir 50 has opposing side walls 54, 58 and a discharge floor 58 between them. The discharge weir 50 is normally inclined downwards at an angle to the horizontal portion, which is greater than the angle of the horizontal portion of the spreading section 32. For example, the discharge weir 50 can be inclined downwards at an angle to the horizontal portion of 2 to 10 degrees, optionally from 4 to 8 degrees, and optionally approximately 5 degrees.As a rule, the discharge weir 50 has a constant width along its length; as a rule, the discharge floor 58 is a flat surface, and is free of any three-dimensional element or three-dimensional surface extending upwards from it. In the illustrated embodiment, the spreading section 32 supplies the spread vegetable pieces 10 to the discharge chute 50, which subsequently discharges the vegetable pieces to the conveyor 60, which transports the vegetable pieces to the cooking apparatus 62, such as a fryer. Alternatively, the discharge chute 50 can discharge the spread vegetable pieces into an immersion tank (not shown). However, in alternative modalities, the discharge weir 50 is omitted. The spreading section 32 can supply the spread plant parts directly to a conveyor 60 or to an immersion tank, or to any other apparatus for further processing or treatment of the plant parts. An alternative embodiment of a channel according to the present invention is shown, having a spreading section with linearly inclined opposite side walls in Figure 9, In a further embodiment of a channel according to the present invention, as shown in Figure H, the channel has a “trumpet-shaped” design. In said “trumpet-shaped” design, instead of there being a sharp corner between the parallel side walls of the trough section and the corresponding opposite side walls of the spreading section, as shown in Figure Aδ 4, downstream of the parallel sidewalls of the trough section, a curvature is provided to help easily direct the flow from the trough section to the spreader section. Accordingly, as shown in Figure 11, the first and second opposite sidewalls 34, 36 include a curved portion 5 35, 37, which connects to a corresponding sidewall 16, 18 of the trough section 10, and the spreader section 32 has a planar trumpet shape. In the specific modality of Figure 11, the "trumpet-like" design provides the corresponding opposite side walls 34, 36 so that the spreading section 32 can comprise a smoothly curved upstream and 10 continuous, with either a constant or variable radius of curvature, the transition section 39, 41 connects to a straight downstream, i.e., section 43, 45 and the opposite side walls 34, 36 of the spreading section 32 terminates in a linearly sandwiched frustoconical end section 47. Alternatively, as shown in Figure 12a (which is not to scale for clarity of illustration), the corresponding opposite side walls 34, 36 of the spreader section 32 curve smoothly and continuously convex, with either a constant or variable radius of curvature in the trumpet-like design, extending between the upstream and downstream ends of the spreader section 32, which connects to the trough section 2Q 10. In another embodiment of the “trumpet-like” design as shown in Figure 12b (which is not to scale for clarity of illustration), the corresponding opposite side walls 34, 36 of the spreader section 32 have a flexible wall, which provides a “bell-like” shape and may comprise a smoothly and continuously convex upstream curved transition section 51, a concave curved intermediate section 53, and a convex downstream curved section 55. Each curved section may have either a constant or a variable radius of curvature. The downstream section 55 may alternatively have linear, i.e., straight walls and a conical end. The transition section 51 connects to the hollow section 10. In each modality of the “trumpet-like” design, the angles cd and β8 on opposite sides of the longitudinal axis are defined between the longitudinal axis and a linear (i.e., straight) line extending from the upstream end of the spreader section 32 to the downstream end of the spreader section 32. The corresponding physical opposite sidewalls 34, 36 (in particular, the base portion thereof) of the spreader section 32 of the “trumpet-like” design align substantially with the linear lines defining the corresponding angles cd and β*, whereas in the linear sandwich design of Figures 4-6 and Figure 9, the corresponding physical opposite sidewalls 34, 36 of the spreader section 32 coincide with the linear lines defining the corresponding angles cd and β*. In the “trumpet-like” design, the distance N is measured from the free downstream end of the spreading section 32 and the end of the linear walls 16, 18 that define the trough section 10. The “trumpet-like” design provides a smoother transition between the trough and spreading sections 10, 32, which may allow an increase in N, or an increase in the angles α and β for a given N, without compromising the spreading performance and providing a uniform flow distribution of the plant pieces along the width of the channel outlet. The channel is employed in a method for supplying the plant pieces in accordance with the present invention. In the method, the channel is provided as described above. A liquid supply containing vegetable pieces is entered into the trough section 10 of channel 4. In a preferred embodiment, the upstream inlet end 12 of the trough section 10 is supplied with the liquid supply, e.g., water, containing a plurality of vegetable pieces, e.g., potato slices for making potato chips, from the outlet of a potato-cutting machine. Preferably, a steady flow of water containing potato slices enters the trough section 10, and a corresponding steady flow of water containing potato slices exits the trough section 10. The flow velocity of the liquid in the trough section 10 is preferably from 0.6 to 1.4 meters per second, e.g., from 0.6 to 1.0 meters per second. A first flow F1 of the plant parts in the liquid is formed, the first flow extending from the upstream inlet end 12 of the hollow section 10 in the 1st channel inlet 6 to the downstream outlet end 14 of the hollow section 10. From then on, a first flow F1 of the plant pieces in the liquid is formed, the second flow extending from the downstream outlet end 14 of the trough section 10 to the downstream end 42 of the spreading section 32. In the second flow F2, the plant pieces are spread along the width 20 of the spreading section 32, At the downstream end 42 of the spreading section 32, the second flow F2 usually has a velocity that is greater than the velocity of the first flow F1 and is greater than 10 meters per second. The increase in velocity results from the downstream slope of channel 4 and spreading section 32. The surface area of ​​the spreading floor 38 at a minimum velocity of the second flow F2 is at least 0.6 meters / second. This minimum velocity is greater than a common block velocity of the vegetable slices in water, with the result that the flow of vegetable slices is spread considerably uniformly across the width of the spreading section 32 with a considerably uniform velocity profile of the second flow F2 across the width of the spreading section 32. The discharge weir 50 leads to the discharge conveyor 60, usually an endless conveyor belt, which is located below the discharge weir 50 and can be oriented along, at an angle to, or even perpendicular to, the flow direction. The discharge conveyor 60 can be horizontal or inclined at a small angle, such as up to 10 degrees, to the horizontal portion. The discharge conveyor 60 usually has a translational speed of 0.1 to 0.8 m / s, optionally 0.2 to 0.5 m / s. The outlet conveyor 60 is mounted above a water recovery tank 62. The outlet conveyor 60 is permeable to water, for example, comprising an endless belt made of a metal mesh, such as, for example, a stainless steel mesh. Water can drain off potato slices and subsequently drip through the mesh into the recovery tank 62 for further use, optionally after cleaning, such as, for example, by filtration. The vegetable pieces are supplied via conveyor 60 to a cooking unit 64, optionally a conveyor. Consequently, the outlet of channel 8 discharges the vegetable pieces in the liquid onto conveyor 60. Conveyor 60 transfers the vegetable pieces to the cooking unit 64. Conveyor 60 is permeable to a liquid, and the liquid is partially drained from the vegetable pieces on conveyor 60, so that a minimum of free water on the vegetable pieces is introduced into the cooking unit 64. In a modified embodiment of the present invention, the channel can be incorporated into a multi-level channel assembly. In such an assembly, an upper channel is positioned above a lower channel; and the upper and lower channels each have a corresponding conveyor for transporting the pieces to a cooking apparatus, which may be a common cooking apparatus or corresponding cooking apparatus, or to a common immersion tank or corresponding immersion tanks. The upper and lower channels may be fed by means of the outlet of a common cutting machine, the outlet of which has been divided to provide upper and lower flows, or they may be fed by means of corresponding cutting machine heads. Although the embodiment of the present invention is described with respect to potato slices, any formed pieces of any vegetable can be spread using the apparatus and method of the present invention; for example, pieces of sweet potato to form sweet potato fries. Furthermore, although embodiment 15 of the present invention is described with respect to spreading the vegetable pieces before cooking, the spread vegetable pieces can be treated in other ways; for example, seasoned before packaging. Moreover, although the vegetable pieces are conveyed along the channel using water as a carrier medium, which water may contain additives, such as antioxidants, preservatives, etc., any other liquid medium can be used as the carrier medium, for example, a medium comprising or consisting of cooking oil, such as sunflower oil. The various aspects of the present invention will now be described in greater detail and with reference to the following non-limiting examples; Example 1 Several channel structures are modeled to represent the channel behavior with respect to a solid LCR product distribution along the channel width using a carrier liquid. The results are shown in Figure 7, which is a graph showing the behavior of a channel according to the present invention as a function of the channel angle (u * pa) and the dimensionless length. Based on experimental modeling, it was found that if the channel angle (g + IT) exceeds 25°, it can result in the jet expulsion of the solid product supply into the carrier liquid. This leads to the undesirable effect of a narrow jet of solid products in the carrier liquid, which can be located along only a small, dimensionless proportion of the channel width. Consequently, the LCR distribution is sparse and unpredictable. The jet can migrate spontaneously and dynamically across the channel width. Furthermore, it was found that when the channel angle (α * β°) is below 15 of 1Q1, there is minimal spreading of the solid product supply in the carrier liquid, with the undesirable result that the channel is excessively long, or the outlet width is excessively narrow, for incorporation into a commercial food production facility, particularly a potato chip fryer production line. Moreover, with such a long channel, the flow velocity is reduced along the length of the channel and may fall below a minimum suspension velocity. This means that solid products in the carrier liquid can block and accumulate a static body of product upstream of the channel outlet. This channel geometry also cannot be effectively adapted to any potato chip fryer production line. As a result, it was discovered that if the dimensionless length N / W1 is above 15, then the spreader section of the channel is too long. As explained previously, excessive length of the spreader section can cause blockage at low speeds and cannot be easily installed on a potato chip production line. Furthermore, minimizing the width of the trough section can lead to excessively high alpha velocities, causing jet ejection, which is undesirable as explained previously. Furthermore, it was discovered that if the dimensionless length N7W1 is W below 2, then there is a minimal spreading of the supply of solid products in the carrier liquid, which is not desirable as explained above. The channel structures were also modeled to provide experimental data as shown in Figure 8, which is a graph showing the behavior of a channel according to the present invention as a function of the channel angle (o + β) and the velocity of the carrier fluid in the trough section. Regarding Figure 7, Figure 8 shows that, based on experimental modeling, it was discovered that if the channel angle + fH is above 25, this can result in the jet expulsion of the solid product supply 20 into the carrier liquid, and if the channel angle (α * β) is below 101, there is minimal spreading of the solid product supply into the carrier liquid. Furthermore, Figure 8 shows that it was found that if the carrier fluid velocity in the trough section is below 0.6 meters / second, then the solid products are sufficiently suspended in the carrier fluid. It was also found that if the carrier fluid velocity in the trough section is above 1.4 meters / second, the above can result in the jet expulsion of the solid products from the carrier fluid. These experimental data, although based on modeling, show that, in the channel, the dimensionless ratio N / W1 should be within the range of 2 to 1S, and the sum of oTy ββ should be from 10 to 2§5 until the desired uniform LCR spreading of the products is achieved along the channel outlet, and that preferably in the hollow section the carrier liquid flow has a velocity of 0.6 to 1.4 meters / second, Example 2 A channel is provided having the structure shown in Figure 9 (which is not drawn to scale). This channel had a dimensionless ratio NW1 of approximately 6.43, and the sum of αβy was 21L. The trough section and the spreader section, i.e., the fishtail ramp, each sloped downwards in the flow direction at an angle to the horizontal portion of 2 degrees. It can be observed that the LCR distribution modeled in Figure 9 was considerably uniform. When the physical channel was used to spread potato slices in a water flow, with a water velocity in the trough section of 1 to 1.2 meters per second, the LCR slice distribution shown in Figure 10 was obtained. The LCR slice distribution is expressed as a percentage of slices per lane, the width of the channel outlet being nominally divided into nine consecutive lanes. These data were obtained by physically measuring the slices in each corresponding lane over a statistically significant period of time. This resulting LCR slice distribution is considerably uniform and falls within a statistically acceptable range around a specific slice distribution. Example 3 A channel is provided which has the structure shown in Figure 11 (which is not drawn to scale). This channel had a dimensionless N / W ratio of approximately 8.4, and the sum of a* and β' was 2Q®. The trough section and the spreader section, i.e., the fishtail ramp, each sloped downward in the flow direction at an angle of 2 degrees to the horizontal portion. In this example, instead of having opposite, sloped, linear spreader section walls as shown in Figure G, the channel has a "trumpet-like" design, as described above.In the illustrated trumpet-like design, instead of a sharp corner between the parallel side walls of the trough section and the corresponding opposite side walls of the spreader section as shown in Figure 9, the parallel side walls of the trough section and the corresponding opposite side walls of the spreader section are connected by a smoothly curved intermediate section, and the inclined opposite side walls of the spreader section curve continuously and smoothly with a large radius of curvature and terminate in a linearly sandwiched frustoconical end section. The angle between the linear line extending between the upstream and downstream ends of the spreader section and the longitudinal axis on opposite sides of the longitudinal axis defines an equal, opposite, and corresponding angle β'.The distance N is measured from the free downstream end of the linearly sandwiched frustoconical end section and the end of the linear walls that define the hollow section. It can be observed that the LCR distribution modeled in Figure 11 was considerably uniform. Several other modifications to the illustrated modality will be evident to those skilled in the art and are intended to fall within the scope of the present invention and as defined by the appended claims.

Claims

1 A channel for supplying plant parts in a liquid supply, the 5 channel extending from a channel inlet and a channel outlet, the channel comprising: a trough section having an upstream inlet end at the channel inlet and a downstream outlet end, the trough section having opposite side walls and a trough floor between them, and 10 a spreader section having first and second opposite inclined side walls and a spreader floor between them, the spreader section having an upstream end connected to the downstream outlet end of the trough section, the spreader section increasing progressively in width between the first and second opposite side walls in a downstream direction from the upstream cut end to the downstream end of the spreader section,wherein the first and second opposite side walls each slope outwards and away from a central longitudinal axis of the channel by means of a corresponding angle cd, for the first side wall and for the second side wall, in corresponding opposite directions, which extend from the upstream end of the spreading section to the downstream end of the spreading section, wherein the trough section has a trough floor width at the downstream outlet end of W1, the length of the spreading section between the upstream and downstream ends of the spreading section is N, and the dimensionless ratio WW1 is within the range of 2 to 15, and wherein the sum of β* and β' is from 10 to 251, 2. A cane according to claim 1, wherein a* and βA are equivalent to the same thing and the spreading section is symmetric on opposite sides of the longitudinal axis 3. A channel according to claim 1 or claim 2, wherein the sum of cf and β' is from 14 to 24° or from 20 to 22°. δ 4. A channel according to any of the preceding claims, wherein the non-dimensional ratio N / W1 is within the range of 6 to 13.

5. A channel according to any of claims 1 to 4, wherein the first and second side walls are linear and each diverges at a corresponding constant angle relative to the longitudinal axis. 10 6. A channel according to any of claims 1 to 4, wherein the first and second opposite side walls include a curved portion which connects to a corresponding side wall of the trough section, and the spreading section is trumpet-shaped in planar form.

7. A channel according to claim 6, wherein (i) the corresponding opposite side walls each comprise a continuously convexly curved upstream transition section connected to a downstream linear section and the opposite side walls of the spreading section terminate in a linearly sandwiched frustoconical end section; or (ii) the corresponding opposite side walls each are continuously convexly curved, extending between the upstream and downstream ends of the spreading section; or (iii) the corresponding opposite side walls each have a flexed wall and comprise a continuously convexly curved upstream transition section and a downstream section, which is a convexly curved end section or a linearly sandwiched frustoconical end section.

8. A channel according to any preceding claim, wherein the downstream end of the spreading floor of the spreading section has a width W, which is a factor of 2 to 8 or a factor of 4 to 6, greater than the width W1 of the trough floor at the downstream outlet end of the trough section.

0. A channel according to any preceding claim, wherein the trough section has a constant trough floor width along its length.

10. A channel according to any preceding claim, wherein the 10-inlet end commenting above the gully section has a gully floor width, which is from 0.25 to 0.65 meters.

11. A channel according to any preceding claim, wherein the trough section slopes downwards towards the spreading section at an angle to the horizontal portion of 0.5 to 5 degrees, or from 1 to 3 degrees, or approximately 2 degrees.

12. A channel according to any preceding claim, wherein the spreading section is inclined downwards towards the channel outlet at an angle to the horizontal portion of 0.5 to 5 degrees, or from 1 to 3 degrees, or approximately 2 degrees. 20 13. A channel according to any of the preceding claims, wherein the spreading floor is a flat surface.

14. A channel in accordance with any preceding claim, wherein the spreading floor is free of any three-dimensional elements or three-dimensional surfaces extending upwards thereof. 15; A channel according to any preceding claim, wherein the downstream end of the spreading section has a spreading floor width, which is from 1 to 2.5 meters.

16. A channel according to any preceding claim, wherein the 5 opposite side walls of the trough section and / or the first and second opposite side walls of the spreader section are inclined to the vertical portion, at an angle of up to 207 in an upward and outward oriented direction, away from the longitudinal axis.

17. A channel according to claim 16, wherein the opposite side walls of the trough section and / or the first and second opposite side walls of the spreader section are inclined to the vertical portion, at an angle of 5 to 7°.

18. A channel according to any preceding claim, wherein the channel further comprises a discharge weir connected from a current end 15 above the same to the aforementioned end below the spreading section, the discharge weir having opposite side walls and a discharge floor between them.

19. A channel according to claim 18, wherein the discharge weir slopes downward at an angle to the horizontal portion, which is greater than the angle to the horizontal portion of the spreading section, optionally wherein the discharge weir slopes downward at an angle to the horizontal of 2 to 10 degrees, or of 4 to 8 degrees, or approximately 5 degrees.

20. A channel according to claim 18 or claim 19, wherein the discharge weir has a constant width along its length.

21. A channel according to any of claims 18 to 20, wherein the discharge floor is a flat surface and is free from any three-dimensional element or three-dimensional surfaces extending upward therefrom. 22.A method of supplying plant parts, the method comprising the steps of: (a) providing a channel according to any preceding claim; and (b) providing a liquid supply containing the plant parts to the trough section of the channel thereby forming (i) a first flow of the plant parts in the liquid from the upstream inlet end of the trough section at the channel inlet to the downstream outlet end of the trough section and subsequently (ii) a second flow, downstream of the first flow of the plant parts in liquid from the downstream outlet end of the trough section to the downstream end of the spreading section, wherein in the second flow, the plant parts are spread across the width of the spreading section. 23.A method according to claim 22, wherein the vegetable parts are potato slices for making potato chips and the liquid is water.

24. A method according to claim 21, or claim 2?.. en. 20 where in the hollow section, the first flow has a speed of 0.6 to 1.4 meters / second, or from 0.6 to 10 meters / second.

25. A method in accordance with any of the recommendations 22 to 24, wherein at the downstream end of the spreading section the second flow has a velocity that is greater than the velocity of the first flow and is greater than 1.025 meters / second.

26. A method according to any of claims 22 to 25, wherein along a surface area of ​​the spreading floor a minimum velocity of the second flow is at least 0.6 meters / second.

27. A method according to any one of claims 22 to 26; wherein the vegetable pieces are supplied to a cooking apparatus, optionally a fryer, and wherein in step (a) the channel outlet is installed at an inlet end of a conveyor for supplying the vegetable pieces to a cooking apparatus; and the method further comprising the steps of: (c) discharging the vegetable pieces in the liquid onto the conveyor from the channel outlet; and (d) conveying the vegetable pieces on the conveyor to the cooking apparatus, wherein the conveyor is permeable to liquids and the liquid is at least partially drained from the vegetable pieces on the conveyor.

28. A method according to any one of claims 22 to 27 wherein the vegetable pieces are discharged into an immersion tank.

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