HYBRID BOILING-KNEADING MACHINE WITH PNEUMATIC FEEDING AND DYNAMIC SALTING, USED IN THE PRODUCTION OF PASTA FILATA TYPE CHEESES.

Abstract

The invention relates to a curd blanching, kneading, and salting machine used in the production of cheeses of the Kashar type and similar pasta fillet characteristics. The machine comprises a curd feeding balance tank (1) containing a load cell that measures the mass of the curd, a salt feeding unit (2) that dynamically and homogeneously sprinkles salt onto the curd grains based on this data, a control unit (U) that manages the aforementioned dosing, a blanching and kneading channel (4a) containing a steam inlet line (4b), and a sequential first kneading station (4e) and a second kneading station (4f). To overcome the problem of the inability of salt to penetrate homogeneously into the curd during dry blanching processes, the salting process has been moved to the feeding stage before the kneading chamber; heat and mass transfer are achieved simultaneously with the physical phenomenon of steam condensation. Thus, homogeneous salt distribution, shortened processing time, and a controlled pasta fillet structure are obtained.

Description

1 TARIFF Pneumatic equipment used in the production of pasta-type cheeses. HYBRID BOILING-KNEADING MACHINE WITH FEEDING AND DYNAMIC SALT ADDITION Technical Area The invention describes a pneumatically fed and dynamic 5-cylinder system used in the production of pasta fillet cheese. It relates to a hybrid salting and kneading machine. State of the Art Kashar-type cheeses and similar pasta-fillata-type doughy foods In its production, the known techniques for heating, kneading, and shaping the curd are used. Different processing methods are used in this case. Production of pasta fillet type cheeses 10 During this process, the curd is heated within a specific temperature range to acquire a plastic consistency. And during this process, the simultaneous kneading creates the characteristic fibrous structure of the product. This is considered a critical stage in terms of... In current practices, basically... Wet blanching systems and dry or steam-assisted blanching systems are widely used. is preferred. 15 In the current state of the technology, traditional production methods typically produce curd between 60 and 90 days. The water is boiled in tanks with temperatures between °C. In this method, salt and water are used. Because it dissolves easily in the water phase, the distribution of salt within the curd is facilitated by liquid water. This can occur more homogeneously together. Also, the hot water reaches all surfaces. Thanks to the ability to make contact, heat transfer can be achieved more evenly. 20 However, the boiling method has significant disadvantages. Especially the oil. albumin, glucose and similar water-soluble components leach into process water This results in losses in product yield. In addition, high With increased hot water usage, energy consumption also increases; heat transfer occurs through liquid water. its heat transfer is several times slower than heat transfer by steam. 25 It is known that, in addition, the wastewater generated at the end of the process needs to be treated. and causes environmental burden. In addition, the dry matter and moisture content of the product. It becomes difficult to manage its control precisely. Dry boiling was developed to reduce the disadvantages of the wet boiling method. direct steam injection or steam-assisted kneading instead of hot water in the systems 30 2 These methods are used. In these systems, the curd is placed inside the kneading chamber. mechanical mixers, spiral structures, screw conveyors or similar equipment It is moved with the help of. In the known state of the art, some in these systems the curd is moved along a kneading channel, during which time steam structures where the material is heated by injectors and the kneading process continues in the outlet section 5 These systems are described by factors such as tank inclination, screw geometry, wall heating, and a homogeneous product structure is obtained through mechanical mixing parameters Studies are being conducted, particularly to enable the processing of curds with low moisture content. Different arrangements are used. Dry boiling systems reduce nutrient losses compared to wet boiling. and provides lower water consumption. Therefore, dry blanching systems are preferred in the industry. It has become increasingly common. However, due to the limited availability of the water phase, during the process... Significant technical problems arise. Basic techniques in dry blanching processes. The problem is that the salt cannot be evenly distributed throughout the curd, and consequently... The reason is the inability to achieve simultaneous homogeneous thermomechanical transformation. 15 In some structures that exist in the known state of the art, the curd is held in the reservoir. by extending the duration or increasing the number of vapor injection points Attempts have been made to improve homogeneity. However, extending the retention time is part of the process. This reduces capacity and increases energy consumption. Steam injection points Increasing this number can multiply the number of local warming zones, and this situation affects product 20. This can lead to point-like structural defects. Therefore, the known aspects of the technique... Solutions in this situation aim to alleviate the consequences of the problem, not its root cause. It remains. In boiling processes, salt dissolves completely in the water, so no stirring is required. During this process, it can be easily transported to areas where water is available. In contrast, dry boiling 25 Due to the low amount of free water in the processes, the salt adheres to the entire curd. It is becoming difficult for the steam to reach all regions equally. There is insufficient steam in every region it reaches. In the absence of sufficient dissolved salts, the product exhibits a heterogeneous salt distribution. This occurs. As is known, salt plays an important functional role in the production of Kashar cheese. It has certain characteristics and the product must be produced by adding a specific amount of salt; this 30 Therefore, the homogeneity of salt distribution is a decisive factor in terms of product quality. It stands out. 3 In the current state of the art, this problem is mostly solved by mechanical mixing. It is being attempted to be resolved. However, during intense mechanical mixing, the curd structure changes. Deformation can occur; such as adhesion, clumping and irregular fiber formation. Problems may arise. Additionally, localized overheating areas may develop, and Elasticity differences may occur within the product. Container tilt, screw 5 Geometric and mechanical arrangements, such as geometry or wall heating, to a certain extent Although it provides improvement, controlled salt dissolution, homogeneous moisture transfer and simultaneous Homogeneous heat distribution cannot be achieved to a sufficient degree. The main reason for this is the distribution of salt in structures in the known state of the art. The heating processes of the curd are considered as separate, sequential steps. Salt 10 Usually, after the curd reaches the chamber, it is already partially heated or partially It is applied to the kneaded mass by sprinkling or spraying. In this case... Salt can only reach the inner regions of the curd through mechanical mixing. This is possible with limited movement; this results in the structural deformation mentioned above. This brings with it its own problems. Therefore, in the known state of the technique, salting 15 and heating processes before the curd reaches the reservoir, at the source and simultaneously An approach in which these elements are combined is not described. This results in a heterogeneous salt distribution within the product, leading to structural defects. and irregular fiber structures are formed, differences in elasticity occur, process The production times are getting longer, energy consumption is increasing, and fluctuations in product quality are occurring. This is especially true because cheese protein structure has a low heat conductivity coefficient. Therefore, controlled and homogeneous heat transfer is ensured to the inner regions of the cheese. This presents a significant technical challenge in systems with the known state of the art. alongside the controlled dissolution of salt in dry boiling processes and the curd Simultaneously delivering it to all regions is also not sufficient with current techniques. 25 It is among the unsolvable problems. In the current state of the art, a steaming process is applied, and steam is introduced into the system in different ways. It is seen that the information is given in various ways; for example, the number, location or of the steam injectors. Homogeneity is attempted to be increased by changing the direction of the steam flow. In some structures, the steam is directed into the reservoir. pipes placed inside the wall, or in some cases directly inside the curd mass, or 30 It appears to be delivered via nozzles. However, these arrangements all have something in common. The point is to focus on changing the way the steam reaches the cheese, in return, the salt is delivered to the curd simultaneously and in the same controlled manner. 4 The problem is that an integrated approach is not described. However, only the steam delivery method is mentioned. Simply changing it is not enough to solve the fundamental problems of the process. Because the distribution of salt is considered a physical process independent of the distribution of vapor. is being implemented and a system is being developed to manage these two elements together, simultaneously. The approach is not described in the known state of the technique. In particular, dry boiling 5 In this process, the curd is processed with salt under suitable temperature conditions to create pasta fillet. Creating the right structure is a crucial aspect; therefore, the curd must be both ideally formed... both feeding and salting processes must be carried out in a controlled manner. is required. In the known state of the technique, the curd is stirred using a mixer, thus both 10 There are also structures designed to deliver both salt and steam to all surfaces. However, in such approaches, the structure of the curd is damaged during mechanical mixing. the appearance of problems such as adhesion and clumping is a concern. This is possible. Also, in some systems, salt is extracted using specific reservoir angles and slopes. Attempts were made to improve its distribution, but with this approach the desired level of homogeneity was not achieved. This could not be ensured, and quality fluctuations continued during production. In this context, Regardless of the reservoir geometry or specific angular arrangements, the salt before reaching the curd, it must be distributed homogeneously and then mass transferred. a structure that enables heat transfer to occur in a coordinated, directed manner, the technique It is not described in its known state. 20 In conclusion, the wet boiling systems included in the known state of the art are the product. This leads to losses in efficiency, high energy consumption, and wastewater generation; dry However, in boiling systems, due to the limited water phase, the salt is not homogeneous in the curd. inability to penetrate in this way, consequently resulting in simultaneous homogeneous thermomechanical Failure to achieve transformation, local overheating, clumping, and irregular fiber structure are among the 25 This leads to technical problems. Current solutions include mechanical mixing, tank tilt, It is progressing through arrangements such as wall heating and screw geometry, and Although regulations have provided some improvement, controlled salt dissolution, simultaneously Ensuring adequate levels of both moisture transfer and homogeneous thermomechanical transformation. This is not possible. Accordingly, in dry boiling processes, the curd is homogeneous 30 salting and simultaneous homogeneous thermomechanical transformation processes that can be enabled include salt dissolution, vapor condensation, mass transfer, and phase change. The known technique for a system that uses physical phenomena together in a controlled manner. In short, there is an unmet need in the current state of the art. systems; either wet boiling which negatively affects product yield and energy balance. the approach, or the method where salt and steam are delivered to the curd separately and sequentially, Therefore, the dry blanching approach, which does not permanently solve the homogeneity problem, It is based on. Purpose of the Invention 5 The invention was created by drawing inspiration from existing situations and overcoming the aforementioned drawbacks. It aims to solve the problem. The invention is in the field of cheese production technologies, particularly concerning the controlled processing of curd. processes for salting, boiling and thermomechanical processing and The invention relates to equipment. The invention includes dry blanching, hybrid blanching, controlled steam application, 10 homogeneous salt distribution, quasi-pneumatic curd feeding, and simultaneous heat and mass transfer. based on the principles of pasta filata type cheeses (for example, cheddar, mozzarella, sliced ​​cheese and (similar varieties) a curd to be used in industrial production by boiling, kneading and The invention encompasses a salting machine. It is integrated into continuously operating production lines. 15 as a hybrid type cooker-stretcher system It is structured. As explained above under the heading "State of the art", the current state of boiling is... problems in these systems include product yield losses, high energy consumption, and wastewater generation. Disadvantages arise; in dry blanching systems, the water phase is limited. Because of this, the salt could not penetrate the curd evenly, and this 20 as a result of which simultaneous homogeneous thermomechanical transformation cannot be achieved. Unresolved technical problems are emerging. The main purpose of this invention is to address the aforementioned... The goal is to provide a system for resolving problems. The purpose of the invention is to enable the controlled feeding of curd in granular form. For this purpose, the curd is conveyed into the hopper, grain by grain, via a pseudo-pneumatic conveying system. It is transmitted using air, vapor, or a vapor-air mixture as the transport medium. It is used to ensure that the curd has a particulate and separated structure. For this purpose, a helical actuator mechanism is included in the system. Thus Each of the curds has an independent surface area, thus providing a total The aim is to increase the contact surface area. 30 6 Another purpose of the invention is to prevent salt from adhering to the curd surfaces before the curd reaches the reservoir. The aim is to ensure homogeneous distribution in the previous feeding stage. In this way... encountered in the known state of the art and due to reservoir inclination, screw geometry or wall even geometric and mechanical arrangements such as heating cannot adequately resolve the issue. The heterogeneous salt distribution problem is independent of any geometric arrangement. The aim is to eliminate it. Another objective of the invention is to achieve simultaneous heat and through the application of controlled saturated steam. The aim is to create mass transfer. In this context, the dry saturated steam supplied to the system reaches saturation. It moves towards every point below its temperature, condensing there, and during condensation... 10 by greatly reducing its volume and causing the new steam to be continuously directed to the same point The aim is to ensure that every region in need can operate without interruption. It is made possible to feed it with steam. Another aim of the invention is to achieve local moisture transfer and salt transfer through vapor condensation. It is the simultaneous dissolution of the liquid formed by the condensation of vapor. The salt phase dissolves the salt particles and, thanks to the hygroscopic nature of the cheese, the salty moisture in product 15 The aim is to penetrate it. In this context, mass transport is Fick's First The aim is to benefit from the principles set forth in the law; J*Az = -c DAB dxA dz Here, J*Az: Molar flux of substance A in the z-direction, kg mol A / s m² c: Total concentration of substances A and B, kg mol A+B / m³ 20 DAB: Molecular diffusion coefficient of substance A in substance B, m² / s xA: Molar fraction of substance A in the A+B mixture z: The path that substance A will take during diffusion, m It is defined as, and Breaking the curd into small particles increases the total contact surface area, while the salt's 25 This shortens the diffusion path required to reach the center, and this creates a driving force. It increases the transport velocity by amplifying the effect of the concentration difference. Similarly, Moisture formed by the condensation of vapor dissolves salt particles, resulting in a concentration in the liquid phase. 7 The difference is created by the fact that salt allows it to penetrate into the hygroscopic structure of the cheese. It is intended to function as a driving force. Another aim of the invention is to ensure that the enthalpy of condensation released during phase change is the same. By ensuring that the cheese is heated instantly, a homogeneous consistency is achieved throughout the cheese. The goal is to create a thermomechanical transformation. This allows cheese proteins to undergo low heat conduction. 5 The heating difficulty stems from the fact that the particles are small, due to their coefficient. This is eliminated thanks to its three-dimensional nature and the rapid spread of heat to the inner regions. The aim is to increase the mobility of molecules by increasing the heat, thereby facilitating effective diffusion. increasing the coefficient and thus the amount required to reach the target salt concentration Shortening the salting time is also among the aims of the invention. 10 Another objective of the invention is to separate the salting and heating processes as is known in the art. and structural deformation, adhesion resulting from being treated as sequential steps, The goal is to eliminate problems such as clumping and irregular fiber formation. In this regard, mechanical... Instead of mixing-based approaches, combined and directed heat and mass transfer is preferred. the use of a physical mechanism in which it is carried out in this way and a single 15 inside the cheese instead of directional diffusion, homogeneous convection from all surfaces towards the center. The aim is to provide this. Another aim of the invention is to reduce processing time, increase energy efficiency, and The goal is to increase production capacity. In this context, traditional dry boiling... The long mechanical kneading times required for salt dispersion in their systems are replaced by fast 20 shortening processing time and batch production by adopting a mass transfer mechanism The aim is to transition from the previous production method to a continuous production method. Another objective of the invention is to comply with the current legal limits and melting points specified in the product codex. a controlled salt distribution that ensures production in compliance with regulations regarding salts The aim is to present a mechanism. This allows for the distribution of salt within the product and the process. 25 more controlled management of conditions and suitable for low melting salt use. The aim is to create a process infrastructure. Another aim of the invention is to improve the quality of curds with low moisture content and different pH levels. It provides even homogeneous thermomechanical conversion and precise salt control, currently available. structural 30 such as hopper slope and kneading channel geometry required in the systems The goal is to offer a system and method that can operate independently of constraints. This will ensure quality. 8 eliminating fluctuations and achieving a controlled pasta fillet structure This makes it possible. The structural and characteristic features and all the advantages of the invention are given in the figures below. This becomes clearer thanks to the detailed explanation written with references to these figures. This will be understood, and therefore the evaluation should also take these forms and detailed explanations into account. 5 It needs to be done by taking precautions. Figures that will help understand the invention. Figure 1 shows a front view of the machine that is the subject of the invention. Figure 2 shows a cross-sectional view of the machine that is the subject of the invention. Description of Part References 10 1 Teleme feed balancing tank 2 Salt supply units 3 Teleme cutting-slicing-distributing chambers 4. Hybrid (wet / dry) operation control system 4a Boiling kneading channel 15 4b Steam inlet line 4c Water inlet line 4D Scraper mechanism 4e First kneading unit 4f Second kneading unit 20 Product output unit U Control Unit Detailed Description of the Invention This detailed description explains the methods used in the production of pasta fillet cheeses, which are the subject of this invention. Hybrid blanching-kneading machine with pneumatic feeding and dynamic salting is preferred. 25 the structures that have been established are solely for the purpose of better understanding the subject. It is explained. The machine that is the subject of the invention consists of a curd feeding balance tank (1), a salt feeding unit (2), a Curd cutting-chopping-distribution hopper (3), a hybrid wet / dry working control system (4) and a product output unit (5) five main 30 functionally interconnected units 9 It consists of a unit and a control unit (U) that coordinates these units. Teleme is supplied to the system via pneumatic conveying lines, that is, by a stream of compressed air. It is first transferred to the curd feed balance tank (1). Curd feed a load cell located under the balance tank (1), i.e. an input mass measurement The unit measures the instantaneous mass of the curd entering the tank and sends this data to the control unit (U) 5 It transmits. However, the curd feed balance tank (1) is fed by compressed air stream, Therefore, because it is delivered pneumatically or by blowing, this pressurized impact effect loads the material. This can lead to momentary deviations in measurements taken from the cell. These deviations... In order to prevent and verify the input data, at the output of the machine 10 taken from a positioned weighing unit, i.e., an output flow monitoring unit. The data is also processed simultaneously by the control unit (U). Weighing Sensors in the unit monitor the filling frequency of the containers and the weight of the cheese block being filled. The hourly net production flow rate is calculated by measuring it via the control unit (U). input mass data from the teleme feed balance tank (1) and from the weighing unit It passes the incoming output data through a cross-check filter; in this way 15 By eliminating deviations caused by pneumatic impacts, a reliable instantaneous flow rate is obtained. is being done. The net curd flow rate data, thus verified by the control unit (U), is the salt feed. It determines the operating characteristics of the unit (2). Salt supply unit (2), control Rotating according to the flow rate and velocity command from the unit (U), it applies 20 pressures to the curd grains. a mechanical system that ensures the homogeneous sprinkling of salt at the targeted rate, i.e., a It includes a dynamic salt dosing unit. The control unit (U) is based on the calculated net curd flow rate. the operator pre-enters the target salt concentration set value into the system, for example, 2.5% by weight. or compare the 5% rate and accordingly the salt under the salt feed unit (2) It dynamically adjusts the rotation speed of the dosing screw, or salt screw. This 25 In this way, the salt flow rate is continuously adjusted according to the flow rate and mass of the curd. It is being updated and a homogeneous, precise salting process is being carried out. Salt feeding The unit (2) also has a salt level sensor, which measures the amount of salt. It monitors continuously; when the salt runs out, it sends a signal to the control unit (U) to stop the process. It ensures that it is stopped safely. 30 Salt flowing from the salt feeding unit (2) onto the curd grains in a vertically falling state. The curd grains are sprinkled evenly and salted, then the curd is formed by the effect of gravity. It falls into the cutting-chopping-distributing chamber (3). Curd cutting-chopping-distributing The reservoir (3) is located just below the mouth of the salt feeding unit (2), and the salt and mechanical rotary cutting blades that simultaneously cut and shred the curd This unit consists of components depending on the previous process steps and product structure. By breaking the curd, which may clump together, into small pieces, both the boiling time can be shortened. both shortening and the initial homogeneous contact of the curd with salt at the feeding opening, and This makes it possible to achieve the desired mixture. Thus, the curd is cut and chopped. The first homogenized mixture enters the distribution bowl (3) before entering the kneading channel (4a). It functions as an optional initiator. The curd, broken into small pieces and salted, is then processed into a hybrid wet / dry mixture. to the boiling kneading channel (4a) which is part of the operation control system (4) It enters. The boiling kneading channel (4a) exits from the inlet end of the curd to be kneaded. It is a structure that enables it to move towards its end. The machine, under the control unit (U), is two It has the ability to operate in different modes; this capability is the machine's most fundamental distinguishing feature. This constitutes one of its features. In the first operating mode, namely dry boiling... In this mode, steam flows from the steam inlet line (4b) into the scalding kneading channel (4a). Saturated steam is injected directly and the curd is gradually heated until 15 The desired structure is achieved. In this mode, which is relatively cold... The micro-liquid phase formed by the condensation of steam on the surface of the curd rapidly dissolves the salt, and According to Fick's Law, there is a mass transfer from the pores of the cheese towards the center. In other words, it initiates diffusion. The enthalpy of condensation released during condensation is... It heats the cheese evenly from the outside in, thus distributing the mass evenly through heat transfer. The transfer is completed simultaneously. In the second operating mode, i.e., with water. In scalding mode, hot water flows from the water inlet line (4c) into the scalding kneading channel (4a). Water is supplied. In this mode, adhesions that may occur due to contact between the water and the cheese are prevented. To prevent this, a water level sensor detects the presence of water and uses the level data received. According to the control unit (U), the scraper mechanism (4d) is activated. Scraper 25 The mechanism (4d) is a reciprocating active scraper that continuously cleans the inner surfaces of the chamber and channel. by scraping in this way, especially during the wet boiling process, the kneading chamber of the cheese It prevents sticking and burning on the inner surfaces. The machine has a single body. It can operate with both wet and dry steam, and it has sensors and communication capabilities. 30 real-time data received from the system with predefined set values Comparison of valves, steam inlet line (4b) and water inlet line (4c) accordingly by being automatically managed by the programmable control unit (U) This provides a hybrid structure that offers operational flexibility to the machine. It constitutes. 11 The curd, which is heat-treated in the boiling kneading channel (4a), is then subjected to a two-stage process. It is subjected to the kneading process. In the first stage, inside the kneading channel (4a) In the first kneading station (4e), which is located, the opposing spirals knead the curd. continuous mixing, compression and pouring into the vertical kneading chamber. It ensures continuous delivery. Therefore, the first kneading station (4e) is a helical 5 It is also called kneading. Vertical cylindrical kneading from the end of the channel. The product poured into the hopper enters the second kneading station (4f) in the second stage. The second kneading station (4f) is vertically oriented on a vertical drive shaft. By pulling and stretching the product via rotating arms, the final smoothness characteristic of pasta fillet is achieved. and enables the formation of fibrous, or fibrillar, tissue. At this stage, the fixed arms 10 not in use, the kneading effect is only on the control unit (U) of the rotary arms This is achieved through variations in speed and direction in its management. Thus, along the channel, the front The curd, once kneaded, is shaped into a vertical cylindrical form to achieve its final fibrous structure. is winning. The cheese, which has reached the desired elasticity and has been kneaded, is finally sent to the product output unit (5) 15 It reaches the product output unit (5), portioning and weighing machines. It functions as a product transfer unit that conveys goods and operates independently of the operator. It has a safety mechanism. In this context, there is a safety mechanism in the outlet channel of the product outlet unit (5). A laser level sensor, i.e., an optical laser pointer, is positioned. Laser level The sensor continuously measures the accumulation level; a buildup or blockage at the outlet is detected. If a critical level occurs, it sends a signal to the control unit (U). This signal control unit (U) on it, electronic output control piston positioned at the output It automatically triggers and reduces or shuts off the flow. This allows the product to... Overflows and potential workplace accidents are prevented independently of human factors. The control unit (U), which manages the entire functional flow of the system, from temperature sensors, level 25 from sensors and dual-control mass sensors, i.e., the load in the teleme balance tank. By processing real-time data from the cell and the weighing unit, the valves, It controls the scraper mechanism (4d) and the salt dosing screw, and is the sole operator of the machine. the decision-making mechanism that coordinates its hybrid operation within the body It consists of the systematic data flow applied by the control unit (U), respectively the input mass 30 The data is obtained by the load cell in the teleme balancing tank, and the output weighing data is obtained. The data is obtained using a weighing unit, and these two data points are compared using a double-check mechanism. Obtaining a healthy net curd flow rate, determining the target salt concentration with the obtained flow rate information. By comparing the set value, the rotation speed of the salt dosing screw is dynamically adjusted. 12 adjustment and finally via the salt level sensor (2) in the salt supply unit It consists of steps to conduct safety and level control checks. A key feature of the invention is heat transfer thanks to the structural arrangement described above. mass transfer is not done in independent, sequential steps, but simultaneously. and is realized as mutually reinforcing physical phenomena. That is to say, steam input 5 Saturated steam supplied via line (4b) to every point below the saturation temperature It condenses there, moving away from the vapor; during condensation, the volume of vapor increases significantly. By reducing its size, it ensures that the new steam is continuously directed to the same point, thus meeting the need. Every region is continuously supplied with steam. Through the condensation of steam... The resulting liquid phase is mixed with the curd in the curd cutting-chopping-distribution chamber (3) beforehand. It dissolves the mixed salt grains; thanks to the hygroscopic nature of the cheese, this salty moisture, It penetrates into the inner parts of the product. At the same time, it is released during the phase change. The resulting enthalpy of condensation heats the cheese, and the increase in heat increases the mobility of the molecules. By increasing it, it raises the effective diffusion coefficient and reaches the target salt concentration. This shortens the salting time required to reach the desired result. In this way, the salting process reduces the salting time by 15. thermomechanical transformation, simultaneously and homogeneously in a single process It is being completed. The effectiveness of this physical mechanism lies in the curd cutting-chopping-distribution chamber of the curd. (3) is directly related to the separation of the teleme into small particles. Separating it into particles increases the total contact surface area, while the salt is 20 degrees closer to the particle center. shortens the diffusion path required for it to reach its destination; this creates a driving force. It increases the transport speed by amplifying the effect of the concentration difference. Thus, cheese Instead of a one-way diffusion, the radiation from all surfaces of each particle to its center A truly homogeneous transport takes place. As a result, current techniques require a long time. The homogeneity problem, which is attempted to be overcome with mechanical kneading times, is solved in this invention with a fast and 25 It is solved through a simultaneous mass and heat transfer mechanism. Another important feature of the machine described in the invention is that it does not involve anything existing in the prior art and The hopper inclination, which is necessary to obtain a homogeneous product structure, is required by the screw. dependent on structural constraints such as geometry or kneading channel geometry The absence of homogeneity in the invention, the curd cutting-chopping-distributing chamber (3) and salt 30 early stage salting arrangement and steam inlet formed together with the feeding unit (2) obtained through the directed vapor condensation phenomenon provided via line (4b) Because of this, the system is dependent on a specific reservoir angle or channel geometry. 13 It can operate without interruption. This feature allows the machine to switch from a discontinuous production method to a continuous one. It also makes it possible to switch to this production method. In a preferred configuration of the invention, the hybrid wet / dry operation control system (4), It can be configured to operate only in dry blanching mode; in this case, the water The inlet line (4c) and the scraper mechanism (4d) can be removed from the system or deactivated. It can be left as is. In another preferred configuration of the invention, the curd cutting- The chopping-distributing hopper (3) may not be included in the system as an optional unit; In this case, the salted curd coming from the salt feeding unit (2) is directly boiled and kneaded. can be fed into channel (4a). However, in the preferred application of the invention The presence of the curd cutting-chopping-distributing chamber (3) prevents clumping and the first 10 It offers an advantage in terms of ensuring a homogeneous mixture. With the structural arrangement described above, the machine described in the invention can produce controlled granular form. Teleme feeding, homogeneous salt distribution during feeding, controlled saturated steam. Simultaneous heat and mass transfer through its application, hybrid wet / dry operation capability, and by providing a safe, operator-independent product output, 15 in the known state of the art. the unsolvable problem of homogeneous salting and simultaneous thermomechanical conversion It eliminates it.

Claims

14 REQUESTS 1. Cheeses of the cheddar type and similar doughy foods with pasta fillet characteristics used in its production, a boiling kneading channel (4a) and the aforementioned boiling a steam inlet line (4b) that injects saturated steam into the kneading channel (4a) It is a curd boiling, kneading and salting machine that includes; 5 features.  A curd feeder containing a load cell that continuously measures the mass of the curd. balance tank (1),  rotating according to the flow of curd supplied from the curd feed balance tank (1) a dynamic, variable flow rate system that sprinkles homogeneous salt onto the curd grains a salt supply unit containing a salt dosing unit (2), 10  To the mass flow rate data of the curd taken from the curd feed balance tank (1) depending on the dispensing mechanism of the salt feeding unit (2) is not fixed a control that dynamically adjusts the rotational speed in coordination with the mass flow rate unit (U),  positioned inside the boiling kneading channel (4a), the curd continuously 15 opposing forces that enable mixing, compression, and conveying. a first kneading station (4e) containing spirals rotating in one direction,  positioned after the first kneading station (4e), vertical axis By pulling and stretching the product via rotating arms, it retains the fibrous structure characteristic of pasta fillet. a second kneading station (4f) that forms the texture, 20  A product outlet unit that discharges the kneaded product from the machine (5) It includes.

2. The machine conforming to Claim 1 is characterized by having the salt feeding unit (2) under its opening. A mechanical rotary cutter is positioned to simultaneously take in and shred the salt and curd. It contains a curd cutting-chopping-distributing chamber (3) containing blades. 25 3. The machine is suitable for requirements 1 or 2 and its feature is that it does not require a boiling kneading channel (4a). When the sound is heard, a water inlet that supplies hot water when operating in scalding mode. It includes line (4c).

4. The machine conforming to claim 3 has the feature of scalding with liquid water via the water inlet line (4c). When operated in mode 30, it scrapes the inner surfaces of the container, preventing cheese from sticking. It includes a reciprocating scraper mechanism (4d).

5. The machine must meet any of the previous requirements and its characteristic is; at the output of the machine a weighing unit and a control unit positioned to measure the net production flow rate (U) is the weighting based on the mass data taken from the curd feed balance tank (1). It includes a double-check mechanism that compares the data received from the unit.

6. The machine meets any of the previous requirements and its feature is: salt feeding 5 monitors the amount of salt in the unit (2) and sends a signal to the control unit (U) when the salt runs out. a salt level sensor that triggers the production process by sending a signal It includes.

7. The machine is suitable for any of the previous requirements and its feature is; in the water inlet line (4c) It includes a sensor that detects the presence of water and transmits data to the control unit (U). 10 8. The machine meets any of the previous requirements and its feature is; the product output unit. (5) a laser level sensor positioned in the output channel and the aforementioned laser The flow is controlled according to the critical level signal received from the sensor operating with this technology. It includes an electronic output control piston that automatically reduces or reduces the voltage.

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