An Improved Method of Treating and Conditioning Cereals and their Products and other Alimentary Substances so as to Improve their Baking Value and Add to their Commercial Value.

摘要

5155. Hogarth, J. May 2. Preserving flour &c.-Cereals, their products, and other alimentary substances are conditioned by treating with air or other gas which has been subjected to a rotary, reciprocating, or like motion. The gases &c. produced during electric discharges or from other sources of light may be used. In one form of apparatus, the air is forced or drawn through tubes c, which are fitted into end plates d1 carried in bearings g. The tubes may be connected either in series or in parallel by spaces within the end plates. The air is then led to a mixing-vessel with agitating-vanes, which is fed with flour &c. from a hopper, or to a chamber into which the flour &c. is shaken from a sieve and removed by a screw-conveyer. In another form of apparatus the air &c. may be passed through a pipe coiled on a rotating drum, or the air &c. may be mixed with the flour &c. and the mixture passed through a rotor of any suitable construction and then to a cyclone or other separator. The air &c. may be washed, filtered, dried, or heated and a variable quantity of untreated air may pass by a branch pipe to mix with that from the rotor. The axis of the rotor is preferably arranged to point East and West but may be in any other position.