Device for cooling seeds after roasting

Abstract

A device (100; 200) for the cooling of seeded material subsequent to a roasting phase, comprising a cooling body (150; 250),comprising in turn a loading surface (111; 211) of the roasted seeded material and an unloading opening (129; 229), and a mechanical oscillator (180; 280) associated with said cooling body (150; 250), said loading surface (111; 211) being optionally associated with an aspiration system of the heat generated by the roasted material loaded in the cooling body (150; 250), further comprising a mechanical oscillator (180; 280) suitable for setting in oscillation said cooling body (150; 280) in such a way as to cause the feed of the roasted seeds along a transport track (121; 221) which develops from said loading surface (111; 211) and which is configured to transfer the cooled seeds towards said unloading opening (129; 229).

Description

[0001] DEVICE FOR COOLING SEEDS AFTER ROASTING

[0002] DESCRIPTION

[0003] The present invention relates to a device and a method for the cooling of seeds that have undergone a roasting process in an immediately preceding stage.

[0004] More particularly, the present invention relates to an innovative device and a method of cooling that can also be applied to traditional roasting machines and / or plants.

[0005] Background of the invention

[0006] Roasting is a fundamental process in the processing of seed and bean products, in particular in the processing of coffee.

[0007] As is generally known, coffee beans, in their natural state, are nothing more than ripe seeds inside a fruit (the drupe) that are then fermented and dried. Prior to roasting, the beans are referred to as green beans because of their colour and have a grassy, unripe aroma.

[0008] Roasting allows both to make the coffee beans edible and to develop the aromatic and organoleptic profiles that make each coffee blend characteristic, increasing its solubility, an aspect of no less importance.

[0009] In addition to coffee, roasting is a widely performed process on a wide variety of seeded foods, such as for example so-called “dried fruits” or nuts, that include almonds, hazelnuts, pistachios, peanuts, and so on, as well as cocoa beans, maize kernels, etc.

[0010] Therefore, even if here below particular reference will be made to the process of roasting coffee beans, the present invention must not be limited to this product but can be applied to a variety of food products in the form of seeds, beans and the like.

[0011] The process of roasting seeded material is a process that takes place in several stages, usually in a single machine or plant.

[0012] A machine 10 for the roasting of seeded materials according to the prior art is illustrated in Figure 1. Simplifying their structure to a maximum, these machines generally have a loading conduit or hopper 11 for the introduction of the green seeds to be processed, which are conveyed towards a roasting unit 12 in which a drum supported by a rotating shaft defines a roasting chamber. Generally, the drum has a horizontal rotating shaft, but other orientations can be provided.

[0013] The roasted seeds are then conveyed via a conduit 15 to a cooling device 20 which, after cooling them, unloads them towards the next station (storage or packaging) through a special unloading aperture 29.

[0014] Aside from the type of machine used and the structural features, the roasting process normally provides a series of main steps, which are summarised here below.

[0015] Heating phase: during this first phase the seeded material enters the machine at room temperature and absorbs heat from the heated drum and from the air. This is an endothermic phase in which the seeded material, absorbing heat, loses the water still contained, transferring it in the form of steam to the air to then be extracted from the machine.

[0016] First cracking phase: this phase requires careful control of the rise in the heating temperature so as to allow triggering of the Maillard reaction and its development.

[0017] This first cracking phase, which starts above the temperature of 140°C, provides for the condensation reaction between the amino group of an amino acid and the carbonyl group of a reducing sugar, which produces Amadori compounds that represent a stable chemical compound in the early stages of the reaction. In this phase there is no production of coloured or perfumed compounds. During this phase, volatile products exit from the small cracks that are created in the beans.

[0018] Second cracking phase: in this phase, the Maillard reaction becomes more complex and the aromatic precursors with lower molecular weight are transformed into compounds with high molecular weight; in addition, the Strecker degradation reaction produces, through condensation between the alpha-amino acid compounds and alpha-dicarbonyl compounds, new partly volatile chemical compounds including carbon dioxide and brown pigments that give the typical colouring to the grains of the seeded material.

[0019] In the final phase, the Maillard reaction produces polymer compounds commonly called melanoidins.

[0020] Cooling: this step, for speeding up the processing times, takes place outside the roasting drum in a cooling tank. It is important that the beans are brought back to room temperature as quickly as possible (4-5 minutes maximum).

[0021] Like all the steps listed, cooling is a fundamental step in the process, which by its very nature has several critical factors.

[0022] At present, cooling is performed in conventional plants and systems according to two main modes.

[0023] One type of cooling is nebulised water cooling, which is carried out by spraying the coffee mass with finely nebulised water, which in part is transformed into steam through the energy absorbed by the hot beans. This type of cooling is particularly inconvenient, in that the moisture of the beans increases dramatically, largely contrasting the effects caused by roasting. For this and other reasons, water cooling is normally avoided in the roasting industry.

[0024] The type of cooling most used is represented by forced air cooling, which is performed by extracting large quantities of hot air in the coffee exiting the roasting machine, in a so-called cooling pan where the seeds are kept moving precisely to allow uniform contact between them and the air.

[0025] A cooling unit 20 in use on conventional roasting machines is shown in greater detail in Figures 2-4.

[0026] Figure 2, in particular, is an axonometric view of a standard cooling device that comprises a cooling chamber 25 bordered laterally by a cylindrical surface 28 and below by a grille or perforated plate 26 (see also Fig. 3).

[0027] The roasted seeds are loaded into the cooling chamber through an inlet 21 provided on an upper lid 24 designed to close and isolate the cooling chamber.

[0028] Once the roasted seeds are in the cooling chamber, the heat that is generated in the chamber is removed via an intake channel 27 provided under the microperforated sheet to aspirate hot air through the holes in the grille.

[0029] Inside the cooling chamber a movement unit 22 is provided, designed to rotate a plurality of paddles 23 for the purpose of stirring the roasted beans and making cooling more uniform and faster.

[0030] For the movement of the paddles, a motor 30 with a respective gear motor 35 is required, as illustrated schematically in the rotated axonometric view of Fig. 4.

[0031] The operation of stirring and cooling lasts a few minutes, at the end of which the coffee is conveyed towards an unloading opening 29 of the seeds.

[0032] Known cooling devices, based on the technology just described, have a series of intrinsic weaknesses and limitations.

[0033] Firstly, the efficiency of the cooling itself must be considered, in that in these systems there is always the risk of crushing at least in part the seeds that are moved, with the crushed part of the seed that goes to clog the holes of the sheet through which the cooling air passes.

[0034] The specific pressure applied by the blades, which scrape the bottom of the chamber, goes to ruin the aesthetic appearance and the shape of the seeds, increasing scrap and causing further obstruction of the cooling holes.

[0035] Consequently, in order to restore the efficiency of cooling, frequent operations of cleaning and maintenance are required, which entail costs and work time and, if neglected, can in the long run lead to the need to replace cooling unit components.

[0036] Given that the coffee loaded onto the cooling plate, which has limited dimensions, always has a certain thickness, moreover, the layer in contact with the sheet cools in a certain way and in a certain time, and so the upper layer in contact with the air also has its own cooling time. The layer that is in the middle inevitably continues to cook in an even different way.

[0037] From a physical point of view, known coolers have specific dimensions. In order to reduce the problem of non-uniform cooling, coolers with larger cooling surfaces are required, which, however, require a larger footprint and translate into costs for the company.

[0038] From a constructional point of view, these cooling devices are generally complex, having to, among other things, assemble the motor with its gear motor and monitor the adjustment of the blades.

[0039] A further aspect to be considered in known cooling devices is linked to safety. Since mechanical moving parts are provided, it is essential to completely close the mechanical part during functioning and protect it with specific sensors.

[0040] Lastly, a problem arises linked to so-called “destoning”. Following harvesting, it often happens that debris and impurities, referred to generically as stones, end up along with the seeds to be processed. These stones flow together with the seeds into the roasting chamber but obviously must be discarded before packing of the roasted seeds. This operation always requires a separate “destoning” machine, normally provided downstream of the cooling, with a consequent impact on processing times and on plant structure.

[0041] WO2023014698A1 describes a compact system for the roasting of coffee, designed for a moderate quantity of beans, such that it can be used in small spaces. The system integrates a roasting chamber, a cooler for the beans and an air management circuit.

[0042] According to this document, the beans exiting the roasting chamber are transferred onto a cooling platform, which can be vibrated in order to facilitate cooling, which in any case takes place mostly conventionally, through a flow of forced air generated by a fan. If the flow of air is not sufficiently strong or well distributed, the effect of the vibration risks not being effective, above all with large quantities of beans, as in the area of industrial roasting.

[0043] The system described in this document, therefore, does not allow the problems conventionally associated with the cooling of seeds after roasting to be solved.

[0044] Summary of the invention

[0045] From what is disclosed above, the disadvantages of currently known devices for the cooling of seeds after roasting are evident.

[0046] The object of the invention is to provide a device for the cooling of seeds after roasting that are able to overcome the disadvantages listed above.

[0047] More particularly, the object of the present invention is to provide a cooling device in which there are no moving mechanical parts, while at the same time increasing the overall efficiency of the device.

[0048] Another object of the invention is to provide a cooling device that can be operated without any risk to the safety of users.

[0049] Yet another object of the invention is to provide a cooling device capable of ensuring a larger cooling surface and therefore more uniform cooling of the seeds exiting the roasting chamber.

[0050] A further object is to provide a device for cooling seeds after roasting that is economical, easy to construct and with reduced overall dimensions.

[0051] A further object is to integrate a system for the destoning of the seeds in a cooling device, making the roasting process faster and more efficient overall. These and other objects are achieved by a device for the cooling of seeds after roasting having the features listed in claim 1 and by a relative method of cooling according to claim 8.

[0052] Advantageous embodiments of the invention are disclosed by the dependent claims.

[0053] Substantially, the present invention relates to a device for the cooling of seeded material subsequent to a phase of roasting, comprising a cooling body comprising a loading surface of the roasted seeded material and an unloading opening, said loading surface being optionally associated with an aspiration system of the heat generated by the loading of the roasted material into the cooling body, further comprising a mechanical oscillator suitable for making said cooling body oscillate in such a way as to cause the feed of the roasted seeds along a transport track that develops from said loading surface and suitable for transferring the cooled seeds towards said unloading opening.

[0054] Brief description of the drawings

[0055] Further features of the invention will be made clearer by the detailed description that follows, referring to an embodiment of the invention purely by way of nonlimiting example, illustrated in the accompanying drawings, in which

[0056] Figure 1 is a schematic side elevation view of a machine for the roasting of seeds according to the prior art;

[0057] Figure 2 is an axonometric view of a device for cooling seeds after roasting according to the prior art;

[0058] Figure 3 is a plan view from above of the device of Figure 2;

[0059] Figure 4 is a view like that of Fig. 2, rotated in space;

[0060] Figure 5 is an axonometric view of a device for cooling seeds after roasting according to the present invention;

[0061] Figures 6 and 7 are, respectively, a plan view from above and a frontal view of the device of Fig. 5;

[0062] Figure 8 is a sectional view taken along line A-A of Fig. 7;

[0063] Figure 9 is an axonometric view of the section illustrated in Fig. 8;

[0064] Figure 10 is a perspective view of a second embodiment of a device for cooling seeds after roasting according to the present invention; Figures 11 and 12 are, respectively, a plan view from above and a side elevation view of the device of Fig. 5;

[0065] Figure 13 is a sectional view taken along line A- A of Fig. 11.

[0066] Detailed description of the invention

[0067] Referring to Figures 5 to 13, a cooling device for seeds after roasting according to the present invention will now be described in greater detail, which is characterised with respect to the known devices illustrated in Figures 2-4 in that it does not have rotating and / or moving mechanical parts.

[0068] In order to overcome the whole series of problems and disadvantages listed in the analysis of known systems, the Applicant has developed a cooling system based exclusively on the oscillating of the cooling structure, in such a way that no moving part causes the movement of the roasted seeds.

[0069] A preferred embodiment of the invention is shown in Figures 5-9. In these drawings, a first device for cooling seeds or grains is illustrated, denoted overall by reference numeral 100, suitable for being applied without any manipulation to known roasting machines, such as that shown in Fig. 1.

[0070] The cooling device 100 comprises a first body 150, intended to accommodate for the cooling the roasted seeds, and an oscillator 180 coupled to the first body 150, which herein below will also be referred to as cooling body 150.

[0071] As can be seen in Fig. 5, which is an axonometric view, and Figures 6-7, which are a plan view and a side view, the cooling body 150 is presented externally with a substantially cylindrical shape, from which protrude a conduit for the aspiration of the hot air 127 and a door 129 for unloading of the cooled seeds.

[0072] The structure of the cooling body 150 can be appreciated better from the sectional views of Figures 8 and 9, where it is presented as a sort of hollow rack open on the upper base.

[0073] Inside the cooling body 150, a loading surface 111 is provided, suitable for receiving, without any limitation on the mode of receiving, the seeded material to be cooled. Advantageously, the loading surface 111 receives the material to be cooled exiting a roasting process via a suitable loading conduit of a traditional roasting machine.

[0074] Preferably, the loading surface 111 has a cusp shape, as can be seen more clearly in the sectional views of Figs. 8 and 9. This cusp shape favours the flow of the seeds, which are received substantially in proximity to the centre of the loading surface, towards its periphery, and in particular towards a point of the periphery in which a transport track 121 begins.

[0075] The transport track 121 develops in a spiral along the height of the cooling body 150 and is limited laterally by a side wall which follows the spiral development. In this way, the inner surface of the cooling body 150 assumes a vaguely conical shape, which from the upper base (opening) narrows towards the centre of the structure.

[0076] As will be explained in greater detail here below, the transport track 121, in operation, allows the flow of the seeded material from the loading surface 111 to an unloading door 129 provided in proximity to the upper edge of the cooling body 150.

[0077] The development of the transport track can be seen more clearly in the sectional view of Fig. 8, in which it can be appreciated how track 121, together with the side wall, forms a kind of “flight of steps” of an arena.

[0078] In the drawings, a development on three steps 130, 131 and 132 is shown, but this number must not be understood as limiting, other embodiments of the development of the track for transport of the material from the loading surface to the unloading door being possible, which comprise, among other things, a greater or lesser number of loops.

[0079] For cooling purposes, conventionally, both the loading surface 111 and the surface of the transport track 121 are formed by a micro-perforated sheet.

[0080] Again for this purpose, the cooling body 150 has a hollow perimeter space 135 between the transport track, its walls and the outer wall of the body 150, as can be seen in Figures 8 and 9. Similarly, a hollow space 115 is provided between the loading surface 111 and the bottom surface 112 of the cooling body.

[0081] With this structure, the heat generated by the loading of the roasted seeds is dissipated by aspirating the hot air through the holes in the grilles and conveying it towards the outside. For this purpose, a conduit for the aspiration of the hot air 127 is present on the side surface of the body 150, intended to directly extract the pushed hot air coming from the track 121 into the hollow space 135.

[0082] By means of appropriate openings of communication between the perimeter space 135 and the hollow space 115 provided between the loading surface 111 and the bottom surface 112, such as openings 117, 118 shown in Figures 8 and 9, it is possible to aspirate the hot air also from the micro-perforated sheet of the loading surface 111 and make it flow towards the aspiration conduit 127.

[0083] Through these spaces, moreover, it is possible to collect any scrap that traverses the perforated grilles of the loading surface 111 and falls onto the bottom surface 112, in such a way as to collect it in a container below.

[0084] Advantageously, the cooling body 150 also has pipes 152, preferably in copper, which develop along the side walls of the transport track 121, inside the perimeter space 135. These pipes allow the passage of a cooling liquid, further aiding the dissipation of heat coming from the seeds.

[0085] As mentioned above, the cooling device 100 comprises, in addition to the cooling body 150, an oscillator 180 associated therewith.

[0086] In the embodiment described so far, a round oscillator or vibrator 180 coupled in a standard maimer to the cooling body 150 by means of a leaf spring system is used. Centring and coupling between vibrator 180 and cooling body 150 are guaranteed by a shaft 160 passing through suitable fixing holes provided at the centre of the loading surface 110 and at the centre of the botom surface 112.

[0087] Thanks to the provision of an oscillator, the cooling device according to the present invention no longer has moving parts, eliminating most of the disadvantages listed on the subject of the prior art.

[0088] More particularly, in the embodiment illustrated hitherto, the oscillator 180 sets the cooling body 150 in vibration even before the material to be roasted reaches the loading surface 110. As soon as the seeds touch the loading surface 110 of the cooling body 150 set in vibration, they tend to move towards the periphery, where the development of the transport track 121 begins, without any intervention of further mechanical parts, and, again under the action of the vibration alone, the seeds tend to travel along the track 121 up to the unloading door 129 provided at the upper surface.

[0089] In fact, once loaded into the cooling body, the seeds are never stationary in the same position but move “hopping” due to vibration along the transport track. In this way, the seed finds itself almost suspended in the air, considerably increasing cooling efficiency with respect to known mechanical displacement devices.

[0090] To achieve the required movement, the cooling device provides a closed-loop control system of the functioning of the oscillator 180 with the aim of setting the appropriate frequency of oscillation of the cooling body, which is essentially the frequency required to resonate the oscillating system defined by the cooling body 150 and the expected load of material.

[0091] In practice, the control system of the oscillation frequency is regulated and updated in real time as a function of the variable masses of the seeds to be cooled and of their specific weight, and of the inertias of the cooler body.

[0092] The control of the frequency therefore takes place in feedback, continuously resetting the frequency in output from the vibrator on the basis of the detection of parameters of control and performance such as, among others, the weight effectively detected on the loading surface and the speed at which the seeds move along the transport track.

[0093] In this way, the system is able to self-calibrate at the optimal frequency to achieve the feed of the seeds, and therefore the cooling, required.

[0094] Should it be necessary to make the grains travel several times along the transport track 121, beyond the unloading door 129, which is kept closed, a deflector 123 is provided that diverts the beans, returning them into circulation.

[0095] Figures 10-13 illustrate a second embodiment of a cooling device according to the present invention, denoted overall by reference numeral 200. Similar to the embodiment already illustrated, the device 200 is made up of a first body 250(cooling body) and an oscillator 280.

[0096] The cooling body substantially has the shape of a tank that extends in a longitudinal direction and has, at a leading edge 220, a loading surface 211 intended to receive the roasted seeds to be cooled. From the loading surface 211 develops, in continuity with it, a transport track 221, intended to support the movement of the seeds from the loading surface 211 towards a trailing edge 230, in which an unloading channel 229 for the cooled product is provided.

[0097] In this case too, the loading surface 211 and the transport track 221 consist of a micro-perforated sheet. In order to allow the aspiration of the heat generated by the load of roasted product, a hollow space 215 is provided between the microperforated sheet and the bottom surface of the cooling body, which is connected to a pipe for aspiration of the hot air 270.

[0098] Naturally, the representation of the cooling body 250 shown in the drawings is only schematic, as its extent and its trend may vary considerably as a function of the specific applications.

[0099] Similarly to the first embodiment illustrated, an oscillator or vibrator 280 is associated with the cooling body 250, intended to vibrate the cooling body according to conventionally known methods.

[0100] As in the previous embodiment, the cooling body 250 may have pipes in its interior, preferably in copper, which develop along the longitudinal walls of the cooling body in proximity to the transport track to allow the passage of a cooling liquid, further favouring the dissipation of heat coming from the seeds.

[0101] In this case too, a feedback control system allows the ideal oscillation frequency of the cooling body 250 to be set such as to cause only through vibration the displacement, and thus the simultaneous cooling, of the seeds towards the unloading conduit, similarly to what is described for the first embodiment.

[0102] Clearly, the linear development of the cooling body 250 illustrated in Figures 9- 13 is not to be understood as limiting, and many other configurations within the scope of the invention can be provided.

[0103] The present invention, therefore, makes it possible to solve the cooling problems of known devices by means of a cooling method that uses the vibration of the body in which the roasted seeds are loaded, eliminating any moving part such as paddles and the like.

[0104] More generally, the present invention also relates to a method for the cooling of seeds and the like that have been subjected to a roasting process comprising the following steps: set to vibrate a cooling body intended to receive and cool a plurality of seeds exiting a roasting process at a preset frequency based on its own oscillation; load the hot seeds to be cooled onto a loading surface of the cooling body before, at the same time as or subsequent to the vibration of said cooling body; through the effect of the vibration alone of the cooling body, convey the seeds towards a point of collection and / or unloading of the cooled product along a transport track provided in the cooling body that develops from the loading surface.

[0105] Advantageously, the process also provides for: controlling and monitoring, by means of appropriate sensors and a feedback control system, the feed of the seeds through vibration along the transport track that originates from the loading surface; through the control system, performing a regulation of the oscillation frequency of the cooling body on the basis of the parameters relative to the feed of the seeds and of other parameters relative to the product loaded, including flow rate and specific weight of the seeds, so that the oscillation frequency of the cooling body is always that necessary for guaranteeing a predetermined feed of the seeds along the transport track.

[0106] According to a further aspect, the present invention makes it possible to solve another critical factor of the cooling process of seeds and beans after roasting, caused by the fact that debris and / or impurities due to the harvesting of the seeds are often present in the material to be roasted.

[0107] The operation of separation of the debris from the seeds, which is often represented by pebbles or small stones, is called “destoning” and is currently carried out downstream of the cooling process with special machinery.

[0108] It is in fact more convenient to load the product to be roasted, comprising also the impurities, into a roasting machine and to remove the debris essentially continuously after the cooling phase than to carry out an upstream sorting of the material, which would involve a series of preventive operations, using special systems, completely unrelated to the roasting process.

[0109] Conventionally, the destoning is carried out after the cooling phase by passing the cooled seeds in a special machine that allows only the desired material to be conveyed to the storage site (usually a silo to which the seeds are made to move up), thanks to the presence of particular sensors that recognise the weight of the seeds and do not allow any dross present in the roasted material to rise, which remains lying on a special surface.

[0110] According to the present invention, a device, and relative method, are provided for the cooling of the seeds after roasting, capable of simultaneously carrying out also the destoning operation, without the need for a further passage in a special machine.

[0111] For this purpose, the control system of the cooling device is calibrated to set the vibration frequency of the cooling body at a value such as to control and set the feed rate only of the seeded product, whose parameters, including specific weight, are known in advance.

[0112] As already described, thanks to a closed-loop control, the control system selfcalibrates so as to always ensure that the cooling body vibrates at a frequency such as to achieve a determined feed of only the cooled seeds. Consequently, any other body other than the seeds to be roasted that is in the cooling body does not move along the transport track or will move forwards in a different way.

[0113] In this way, thanks to a cooling device equipped with such a frequency control system, it is possible to simultaneously achieve the cooling of the seeds and the removal of debris and impurities, which will be retained and conveyed towards an appropriate unloading conduit.

[0114] Finally, the present invention relates to a machine for roasting of seeded materials with an improved cooling device.

[0115] From what has been disclosed above, the advantages emerge of a device, and relative method, for cooling seeds after roasting according to the present invention, capable of solving most, if not all, of the criticalities of known cooling systems.

[0116] Firstly, the present invention makes it possible to eliminate the presence of parts for moving the seeds. Movement is imparted to the seeds only by the vibration of the structure and takes place smoothly along a dedicated track, without inappropriate contact and rubbing

[0117] Such a solution, among other things, makes it possible to reduce waste and to avoid spoiling the bean, while maintaining a high level of safety for the operatives who may be in the vicinity of the device. The overall cooling efficiency is increased, increasing the cooling surface area thanks to the presence of a transport track that develops from a loading surface.

[0118] A further aspect of equal importance is that the cooling devices described here can be applied interchangeably to the devices of known roasting machines, without any disruption, increasing the efficiency of existing systems.

[0119] Naturally, the present invention is not limited to the particular embodiments previously described and illustrated in the accompanying drawings, but numerous detailed changes may be made thereto, within the reach of the person skilled in the art, without thereby departing from the scope of the invention itself, as defined in the appended claims.

Claims

CLAIMS1. Device (100; 200) for the cooling of seeded material subsequent to a roasting phase, comprising a cooling body (150; 250), comprising in turn a loading surface (111; 211) of the roasted seeded material and an unloading opening (129; 229), and a mechanical oscillator (180; 280) associated with said cooling body (150; 250), said loading surface (111; 211) being optionally associated with an aspiration system of the heat generated by the roasted material loaded in the cooling body (150; 250), characterised in that said mechanical oscillator (180; 280) is configured for setting in oscillation said cooling body (150; 280) in such a way as to cause the feed of the roasted seeds along a transport track (121; 221) which develops from said loading surface (111; 211) and which is configured to transfer the cooled seeds towards said unloading opening (129; 229).

2. Device (100; 200) according to claim 1, characterised in that said loading surface (111; 211) and / or said transport track (121; 221) are made of a microperforated sheet and said aspiration system is represented by a hot air aspiration conduit(127; 227) in communication with at least one hollow space (115, 135; 215) provided between the loading surface (111; 211) and / or the transport track (121; 221) and a bottom surface (112; 212) of the cooling body (150; 250).

3. Device for cooling seeded material according to claim 1 or 2, wherein said cooling body further comprises one or more pipes for the passage of a cooling fluid which develop on one or more portions of the side walls in proximity to said transport track and in the direction of its development.

4. Device (100) according to any one of the preceding claims, characterised in that said cooling body (150) has a substantially cylindrical external shape open on the upper base, and in its interior has a “stepped” structure with a central loading surface (111), from a peripheral point of which a spiral-shaped transport track (121) develops in height.

5. Device (200) according to one of claims 1 to 3, characterised in that said cooling body (250) has an outer shape of a tank which develops substantially linearly in a preferred direction, with a loading surface (211) provided inproximity to a leading edge (220) from which a linear transport track (221) develops up to a trailing edge (230).

6. Device (100; 200) according to any one of the preceding claims, characterised in that it comprises a feedback control system configured to set an optimal oscillation frequency of the cooling body (150; 250), continuously monitoring the parameters related to the material loaded in said cooling body, with the aim of maintaining a set feed of the seeds along the transport track (121; 221).

7. A device (100; 200) according to claim 6, wherein said control system is configured to recognise any impurities and / or debris present in the seeded product to be cooled and to set the oscillation of the cooling body at a frequency such as to allow only the feed of the seeds, while keeping any debris stationary or substantially stationary.

8. Method for cooling seeded material immediately subsequent to a phase of roasting comprising the steps consisting of: vibrating a cooling body intended to receive and cool a plurality of seeds coming out of a roasting process at a frequency preset on the basis of the inherent oscillation of said cooling body; loading the hot seeds to be cooled onto a loading surface of the cooling body, before, at the same time as or subsequent to the vibration of said cooling body; through the effect of the vibration of the cooling body, conveying the seeds towards a point of collection and / or unloading of the cooled material along a transport track provided in the cooling body developing from the loading surface.

9. Method according to claim 8, likewise comprising aspiration of hot air during transport of the seeds along the transport track and optional cooling of the transport track.

10. Method according to claim 8 or 9, further comprising the steps consisting of:controlling and monitoring, by means of appropriate sensors and a feedback control system, the feed of the seeds through the effect of vibration along a transport track originating from the loading surface; through the control system, regulating the oscillation frequency of the cooling body on the basis of the parameters relating to the feed of the seeds and of other parameters relating to the loaded product, including flow rate and specific weight of the seeds, so that the oscillation frequency of the cooling body is always that necessary to guarantee a predetermined feed of the seeds along the transport track.

11. Machine for roasting seeded material comprising a device for cooling the seeds after roasting according to any one of claims 1 to 7.

Images