Method and device for subjecting co-extruded food products to an airflow in two phases

A method for manufacturing food products, the method comprising the steps of:

• A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated co-extruded food product;
• B) bringing the casing into contact with a salt solution;
• C) dividing the non-coagulated co-extruded food product into individual food products, and subjecting the individual food products to at least two successive airflows, the at least two successive airflows defining independent and separate drying phases and comprising independently controlled process conditions;
• wherein the at least two successive airflows are physically separate from each other and configured such that the individual food products are not fully coagulated after passing through the independent and separate drying phases;
• wherein an initial temperature of at least one of the at least two successive airflows is at least 100° C. and less than or equal to 115° C. during at least one of the independent and separate drying phases;
• wherein a core temperature of the individual food products is less than 60° C. after passing through each of the independent and separate drying phases;
• and
• wherein at least one of the at least two successive airflows comprises an air humidity of less than 25 grams of water per kilogram of air;
• wherein a flow direction of the at least two successive airflows is horizontal;
• wherein a liquid smoke treatment is performed on the individual food products between the at least two successive airflows, the at least two successive airflows occurring in first and second drying units, respectively;
• wherein the first and second drying units are configured to be independently controlled such that there is no temperature drop between the first and second drying units.

A method for manufacturing food products, comprising the steps of:

• A) co-extruding an elongate dough strand and a casing enclosing the elongate dough strand to form a non-coagulated co-extruded food product;
• B) bringing the casing into contact with a salt solution;
• C) dividing the non-coagulated co-extruded food product into individual food products, and subjecting the individual food products to at least two successive airflows, the at least two successive airflows defining independent and separate drying phases and comprising independently controlled process conditions;
• wherein the at least two successive airflows are physically separate from each other and configured such that the individual food products are not fully coagulated after passing through the independent and separate drying phases;
• wherein an initial temperature of at least one of the at least two successive airflows is at least 100° C. and less than or equal to 115° C. during at least one of the independent and separate drying phases;
• wherein a core temperature of the individual food products is less than 60° C. after passing through each of the independent and separate drying phases;
• wherein a flow direction of the at least two successive airflows is horizontal in a counterflow direction;
• wherein a liquid smoke treatment is performed on the individual food products between the at least two successive airflows, the at least two successive airflows occurring in first and second drying units, respectively.