Method of separating liquid from soft particulate food solids
AssigneeStoelting, Inc.
InventorsHorace Hinds, Jr., David P. Heimerman, Billy L. Born
Life of this patent
Estimating the term…
Loading patent…
AssigneeStoelting, Inc.
InventorsHorace Hinds, Jr., David P. Heimerman, Billy L. Born
Estimating the term…
Liquid such as water or whey is removed from soft particulate food solids such as Cottage cheese curd utilizing a pressing belt for high speed gradual compression without significant damage to the food solids. This is accomplished by compressing the food solids in a variable cross-sectional area separation zone between a belt and a support surface such as a foraminous drum and regulating the cross-sectional area of the zone in response to changes in thickness of food solids in the zone to maintain substantially constant pressure of the belt on the food solids to avoid damaging pressure on the food solids. When the food is Cottage cheese curd, accelerated absorption of cream dressing can be obtained by adding the dressing to the curd after discharge from the separation zone before the curd completely expands from the compressed state so that the expanding curd sucks up the cream dressing as it expands.
In a method for dewatering soft particulate cheese curd in which the cheese curd is placed in a compressed state by compressing it between a belt and a surface, at least one of which is foraminous, to express water from the curd, and in which method such water is drained away from the curd, the improvement for avoiding significant damage to the curd caused by changes in the thickness of a bed of such curd between said surface and said belt, said improvement comprising the steps of providing a variable cross-sectional area separation zone between a curved surface and the belt by supporting said belt for travel over belt intake and discharge rollers respectively disposed ahead of and beyond the extent of the separation zone, said rollers being spaced away from the surface at least as far as the maximum bed thickness and leaving the belt run between said rollers unsupported so that the belt can flex and yield to accomodate beds of various thickness between the belt and the surface, and regulating the cross-sectional area of said zone in response to changes in bed thickness by tightening the belt to a desired belt tension and taking up slack in the belt to maintain said desired tension as said belt run flexes and yields to maintain substantially constant pressure of the belt on the bed and avoid imposing damaging pressure on the cheese curd regardless of bed thickness.
Dependencies are inferred from the claim text.