Abstract

The invention herein pertains to a device and system for controlled mixing of textured material along a linear path by means variable ohmic controls. The device comprising the following components: a dual auger unit wherein two linear augers are held within a single linear casing, each said linear augers having an increased diameter pitch along its length, perforations along the length of said single linear casing, electro-conductive plates attachable to each said perforation. The preferred embodiment of this invention is intended to be used for mixing pasta filata cheese curds to form a singular cheese mass with consistent texture. The device may also be used to mix other types of fluid textured material including food and non-food substances.

IPC Classes  ?

• A01J 25/00 - Cheese-making
• B29B 7/40 - MixingKneading continuous, with mechanical mixing or kneading devices with movable mixing or kneading devices rotary with single shaft
• B29C 48/40 - Means for plasticising or homogenising the moulding material or forcing it through the nozzle or die using screws surrounded by a cooperating barrel, e.g. single screw extruders using two or more parallel screws, e.g. twin screw extruders
• B29C 48/68 - Barrels or cylinders
• B29C 48/80 - Thermal treatment of the extrusion moulding material or of preformed parts or layers, e.g. by heating or cooling at the plasticising zone, e.g. by heating cylinders

Abstract

An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts. The overlaying belts having a series of grooves with negative dimension of a desired cross sectional shape for molding purposes. The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two belt assembly. Cheese is pulled into and through each tunnel wherein a given amount of pressure and cooling affect is applied. Released cheese ribbons of molded shape are ready for immediate packaging and storage.

IPC Classes  ?

• A01J 25/13 - Moulds therefor
• A23P 1/12 - Extruding
• A23P 1/10 - Other shaping methods, e.g. moulding
• A01J 25/00 - Cheese-making
• A01J 25/12 - Forming the cheese
• A23L 1/00 - Foods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00)
• A23C 19/068 - Particular types of cheese