WO2006061576A1 - Food item coating apparatus and method - Google Patents

Food item coating apparatus and method Download PDF

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Publication number
WO2006061576A1
WO2006061576A1 PCT/GB2005/004624 GB2005004624W WO2006061576A1 WO 2006061576 A1 WO2006061576 A1 WO 2006061576A1 GB 2005004624 W GB2005004624 W GB 2005004624W WO 2006061576 A1 WO2006061576 A1 WO 2006061576A1
Authority
WO
WIPO (PCT)
Prior art keywords
support surface
coating material
coating
coating apparatus
fluidised
Prior art date
Application number
PCT/GB2005/004624
Other languages
French (fr)
Inventor
David James Welch
Original Assignee
Apv Systems Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Apv Systems Limited filed Critical Apv Systems Limited
Publication of WO2006061576A1 publication Critical patent/WO2006061576A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2076—Apparatus for coating with powders or granules, e.g. sprinkling
    • A23G3/2084—Apparatus for coating with powders or granules, e.g. sprinkling the solid particles being in a fluidised bed or whirling bed, e.g. conveyed fluidised bed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0085—Coating with powders or granules, e.g. sprinkling
    • A23G3/0087—Coating with powders or granules, e.g. sprinkling the solid particles being in a fluidised bed or whirling bed, e.g. convexed fluidised bed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/18—Stationary reactors having moving elements inside
    • B01J19/22—Stationary reactors having moving elements inside in the form of endless belts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
    • B01J2/006—Coating of the granules without description of the process or the device by which the granules are obtained
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J2/00—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic
    • B01J2/18—Processes or devices for granulating materials, e.g. fertilisers in general; Rendering particulate materials free flowing in general, e.g. making them hydrophobic using a vibrating apparatus
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J8/00—Chemical or physical processes in general, conducted in the presence of fluids and solid particles; Apparatus for such processes
    • B01J8/18—Chemical or physical processes in general, conducted in the presence of fluids and solid particles; Apparatus for such processes with fluidised particles
    • B01J8/24—Chemical or physical processes in general, conducted in the presence of fluids and solid particles; Apparatus for such processes with fluidised particles according to "fluidised-bed" technique
    • B01J8/40—Chemical or physical processes in general, conducted in the presence of fluids and solid particles; Apparatus for such processes with fluidised particles according to "fluidised-bed" technique with fluidised bed subjected to vibrations or pulsations

Definitions

  • This invention relates to an apparatus and a method for coating food items with a powdered substance, and particularly, but not exclusively, to coating hard confectionery products with a finely powdered edible substance.
  • a food item coating apparatus comprising a support surface, fluidisation means arranged in use to create a fluidised cloud of edible powdered coating material, and vibration means which in use causes the support surface to vibrate, the apparatus being so arranged that, in use, the vibration means causes food items to move along the support surface by way of a jumping motion through the fluidised cloud of powdered coating material.
  • the food items are thus provided with a coating of the powdered coating material on their outer surfaces.
  • Figure 1 shows a longitudinal cross section through confectionery item coating apparatus
  • Figure 2 shows a perspective view of the confectionery coating apparatus of figure 1 with the hood removed.
  • a confectionery coating apparatus 1 comprises a trough 3 and an air manifold 5, the base of the trough being defined by inclined rigid porous membrane 7 made, for example, of microporous plastic material. A porous sintered material could be used however.
  • the membrane 7 could be semi-rigid. In the embodiment shown the membrane 7 is fixedly held in position by supports 9. The rigid porous membrane 7 supports a layer of powdered starch 13. Air from the manifold 5 fluidises this starch towards a perforated deck 19. The trough and the membrane are vibrated by two out of balance motors 35.
  • the air manifold 5 receives pressurised air via a conduit 11 from a fan (not shown) .
  • 'air' in this context includes any inert gas, such as nitrogen, which may be used to create a fluidised bed suitable for use with edible products.
  • the trough 3 comprises an end wall 28 and two side walls (not shown) .
  • the membrane 7 is permeable to air, or other inert fluidising gas, but is not permeable to the edible coating material, in this case starch.
  • the trough communicates at the opposite end thereof with a starch feed region 47.
  • the region 47 comprises a base 16 of non-porous construction which is impermeable to air or starch.
  • the base 16 is formed integrally with an end wall 23, and said base is inclined downwards slightly from the wall 23 towards the porous membrane 7 to assist with starch feed or supply.
  • Starch is introduced into the starch feed region 47 by starch feed tube 15 comprising an elongate aperture provided on the underside thereof.
  • the starch feed tube 15 houses a cross screw feed (not illustrated), or other suitable means, to ensure that starch is deposited evenly along the length of the feed, from one side of the trough to the other.
  • the starch feed region 47 has minimal fluidisation of the starch around the starch feed 15 so as not to hinder the introduction of the starch.
  • the provision of an area that is substantially free from the fluidised starch cloud is further desirable for reasons explained below.
  • a starch level control gate 17 is provided substantially on the boundary between the trough 3 and the starch feed region 47. This allows the level of the layer of starch on the porous membrane 7 to be controlled or modified, allowing the properties of the fluidised cloud to be adjusted as desired by moving the gate up of down.
  • the gate 17 also assists in ensuring that the starch within the section of the starch feed region 47 is substantially unfluidised, thus improving control of the starch introduction and confining the fluidised starch cloud to the part of the trough above the porous membrane 7.
  • the perforated deck 19 is fixed to supports 21 at the top of the walls 23 and 28.
  • the perforated deck 19 may be substantially horizontal or may be inclined slightly in the direction of the product flow, indicated by arrow 25.
  • the perforated deck 19 extends beyond the longitudinal ends of the trough 3 to facilitate the delivery of products from a feed conveyor 41 onto the perforated deck and to a take away conveyor 43 from the perforated deck.
  • Perforations 27 in the deck 19 are sufficiently large so as to allow the flow of the fluidised starch therefore resulting in the function of a starch cloud 29 around the confectionery items 31, but not so large as to hinder the flow of the items 31 by, for example, allowing an item to fall through or get stuck in the perforations.
  • the perforated deck comprises retaining side walls 45 (as shown in figure 2) which ensure that the items cannot fall over either side of the deck 19.
  • a hood 32 is disposed above the perforated deck 19 and clear of the items being conveyed thereon. Together, the hood 32 and the trough 3 form a coating chamber 33 though which the products to be coated 31 pass.
  • the two out of balance motors 35 attached to the trough so that, in use, the trough and the fixedly attached perforated deck 19 are caused to vibrate.
  • the apparatus is isolated from its supporting frame 37 by rubber mounts 39 so that the vibrations are confined to the coating apparatus only.
  • the coating apparatus operates as follows. Pressurised air from the fan (not shown) is blown though the rigid porous membrane 7, having been distributed by the manifold 5. The air blows up though the starch layer 13 creating a fluidised cloud of starch 29 above it, which envelops the perforated deck 19.
  • the perforations 27 ensure that the fluidisation of the cloud is not inhibited by the deck, and helps to ensure that the undersides of the items 31 can be coated.
  • the confectionery items to be coated 31, are delivered by feed conveyor 1 onto the perforated deck 19.
  • the motors 35 cause the manifold 5, the porous membrane 7 and the deck 19 to vibrate.
  • This vibration serves a number of purposes. Primarily, it causes the products to move along the deck in the direction of arrow 25. This motion may be assisted by a slight downwards incline in the deck from the feed conveyor towards the exit 49 of the apparatus. The vibration assists to some extent with the fluidisation of the starch by stirring up the starch layer 13.
  • the vibration also has the added benefit of causing the products to 'jump' as they are conveyed along the deck, allowing the undersides of the products to be evenly coated by the fluidised starch cloud 29 without the need for additional apparatus, such as a stepped conveyor, to turn the products over, as in conventional dusting techniques.
  • the products 31 move slowly through the fluidised cloud 29, becoming evenly coated with starch as they progress.
  • the speed of the products across the membrane, and hence the time spent in the fluidised cloud can be varied by adjusting the motor frequency of the balance motors and/or the incline of the perforated deck.
  • the apparatus 1 could be used to coat other edible items such as medicinal tablets or dried fruit. It will be appreciated that instead of starch powdered sugar or powdered colourings/flavourings could be used for the fluidised bed.

Abstract

Food item coating apparatus (1) comprises a support surface (19), fluidisation means arranged in use to create a fluidised cloud (29) of edible powdered coating material, and vibration means (35) which in use causes the support surface (19) to vibrate. The apparatus (1) is so arranged that, in use, the vibration means (35) causes food items (31) to move along the support surface (19) by way of a jumping motion through the fluidised cloud (29) of powdered coating material. The support surface (19) is provided with a field of apertures (27). One advantage of the inventive apparatus is that the jumping motion allows the undersides of the items (31) to be coated simultaneously with the upper sides of the items.

Description

FOOD ITEM COATING APPARATUS AND METHOD
This invention relates to an apparatus and a method for coating food items with a powdered substance, and particularly, but not exclusively, to coating hard confectionery products with a finely powdered edible substance.
It is known to provide a confectionery product, such as a lozenge or boiled sweet, with a finely powdered coating such as starch or icing sugar. The most common method used in the art to achieve this is to dust the finished sweets with the powdered coating. This has the disadvantage that the sweets can only be dusted on one side at a time, and so provision must be made for turning them over. It can also be difficult to ensure that the sweets are evenly coated.
According to one aspect of the invention we provide food item coating apparatus comprising a support surface, fluidisation means arranged in use to create a fluidised cloud of edible powdered coating material, and vibration means which in use causes the support surface to vibrate, the apparatus being so arranged that, in use, the vibration means causes food items to move along the support surface by way of a jumping motion through the fluidised cloud of powdered coating material. The food items are thus provided with a coating of the powdered coating material on their outer surfaces.
According to a second aspect of the invention we provide a method of coating food items comprising vibrating a support surface in such a way that food items thereon are caused to move along the support surface by way of a jumping motion through a fluidised cloud of edible powdered coating material. A preferred embodiment of the invention will now be further described, by way of example only, with reference to the accompanying drawings in which:
Figure 1 shows a longitudinal cross section through confectionery item coating apparatus, and,
Figure 2 shows a perspective view of the confectionery coating apparatus of figure 1 with the hood removed.
Referring to the figures, a confectionery coating apparatus 1 comprises a trough 3 and an air manifold 5, the base of the trough being defined by inclined rigid porous membrane 7 made, for example, of microporous plastic material. A porous sintered material could be used however. The membrane 7 could be semi-rigid. In the embodiment shown the membrane 7 is fixedly held in position by supports 9. The rigid porous membrane 7 supports a layer of powdered starch 13. Air from the manifold 5 fluidises this starch towards a perforated deck 19. The trough and the membrane are vibrated by two out of balance motors 35.
In use, the air manifold 5 receives pressurised air via a conduit 11 from a fan (not shown) . It is to be understood that 'air' in this context includes any inert gas, such as nitrogen, which may be used to create a fluidised bed suitable for use with edible products.
The trough 3 comprises an end wall 28 and two side walls (not shown) . The membrane 7 is permeable to air, or other inert fluidising gas, but is not permeable to the edible coating material, in this case starch. The trough communicates at the opposite end thereof with a starch feed region 47. The region 47 comprises a base 16 of non-porous construction which is impermeable to air or starch. The base 16 is formed integrally with an end wall 23, and said base is inclined downwards slightly from the wall 23 towards the porous membrane 7 to assist with starch feed or supply.
Starch is introduced into the starch feed region 47 by starch feed tube 15 comprising an elongate aperture provided on the underside thereof. The starch feed tube 15 houses a cross screw feed (not illustrated), or other suitable means, to ensure that starch is deposited evenly along the length of the feed, from one side of the trough to the other. The starch feed region 47 has minimal fluidisation of the starch around the starch feed 15 so as not to hinder the introduction of the starch. The provision of an area that is substantially free from the fluidised starch cloud is further desirable for reasons explained below.
A starch level control gate 17 is provided substantially on the boundary between the trough 3 and the starch feed region 47. This allows the level of the layer of starch on the porous membrane 7 to be controlled or modified, allowing the properties of the fluidised cloud to be adjusted as desired by moving the gate up of down. The gate 17 also assists in ensuring that the starch within the section of the starch feed region 47 is substantially unfluidised, thus improving control of the starch introduction and confining the fluidised starch cloud to the part of the trough above the porous membrane 7.
The perforated deck 19 is fixed to supports 21 at the top of the walls 23 and 28. The perforated deck 19 may be substantially horizontal or may be inclined slightly in the direction of the product flow, indicated by arrow 25. The perforated deck 19 extends beyond the longitudinal ends of the trough 3 to facilitate the delivery of products from a feed conveyor 41 onto the perforated deck and to a take away conveyor 43 from the perforated deck. Perforations 27 in the deck 19 are sufficiently large so as to allow the flow of the fluidised starch therefore resulting in the function of a starch cloud 29 around the confectionery items 31, but not so large as to hinder the flow of the items 31 by, for example, allowing an item to fall through or get stuck in the perforations. The perforated deck comprises retaining side walls 45 (as shown in figure 2) which ensure that the items cannot fall over either side of the deck 19.
A hood 32 is disposed above the perforated deck 19 and clear of the items being conveyed thereon. Together, the hood 32 and the trough 3 form a coating chamber 33 though which the products to be coated 31 pass.
The two out of balance motors 35 attached to the trough so that, in use, the trough and the fixedly attached perforated deck 19 are caused to vibrate. The apparatus is isolated from its supporting frame 37 by rubber mounts 39 so that the vibrations are confined to the coating apparatus only.
In use the coating apparatus operates as follows. Pressurised air from the fan (not shown) is blown though the rigid porous membrane 7, having been distributed by the manifold 5. The air blows up though the starch layer 13 creating a fluidised cloud of starch 29 above it, which envelops the perforated deck 19. The perforations 27 ensure that the fluidisation of the cloud is not inhibited by the deck, and helps to ensure that the undersides of the items 31 can be coated.
The confectionery items to be coated 31, are delivered by feed conveyor 1 onto the perforated deck 19. In use, the motors 35 cause the manifold 5, the porous membrane 7 and the deck 19 to vibrate. This vibration serves a number of purposes. Primarily, it causes the products to move along the deck in the direction of arrow 25. This motion may be assisted by a slight downwards incline in the deck from the feed conveyor towards the exit 49 of the apparatus. The vibration assists to some extent with the fluidisation of the starch by stirring up the starch layer 13. The vibration also has the added benefit of causing the products to 'jump' as they are conveyed along the deck, allowing the undersides of the products to be evenly coated by the fluidised starch cloud 29 without the need for additional apparatus, such as a stepped conveyor, to turn the products over, as in conventional dusting techniques.
The products 31 move slowly through the fluidised cloud 29, becoming evenly coated with starch as they progress. The speed of the products across the membrane, and hence the time spent in the fluidised cloud, can be varied by adjusting the motor frequency of the balance motors and/or the incline of the perforated deck. As the products approach the exit 49 of the apparatus they pass out of the fluidised starch cloud approximately at the point when they move onto the portion of the perforated deck 19 which lies over the non-porous part of the base 16 of the trough. In this part of the apparatus, the products are no longer being coated, and now the vibration serves the additional purpose of dislodging any loose starch from the products. This excess starch is not wasted, and falls through the perforated deck onto the inclined non-porous base 16 where it rejoins the starch layer 13 for recirculation. The products then pass out of the exit 49 of the apparatus and are delivered to the take away conveyor 43, which removes them for further processing or packaging.
It will be appreciated that the apparatus 1 could be used to coat other edible items such as medicinal tablets or dried fruit. It will be appreciated that instead of starch powdered sugar or powdered colourings/flavourings could be used for the fluidised bed.

Claims

1. Food item coating apparatus (1) comprising a support surface (19) , fluidisation means arranged in use to create a fluidised cloud (29) of edible powdered coating material, and vibration means (35) which in use causes the support surface (19) to vibrate, the apparatus being so arranged that, in use, the vibration means (35) causes food items (31) to move along the support surface (19) by way of a jumping motion through the fluidised cloud (29) of powdered coating material.
2. Coating apparatus as claimed in claim 1 in which the food items (31) are confectionery items.
3. Coating apparatus as claimed in either claim 1 or claim 2 in which the support surface (19) is provided with a field of apertures (27) .
4. Coating apparatus as claimed in any preceding claim in which the support surface (19) is inclined downwards towards an exit (49) of the apparatus.
5. Coating apparatus as claimed in any preceding claim in which the fluidisation means is disposed beneath the support surface (19) .
6. Coating apparatus as claimed in claim 5 in which the fluidisation means comprises a porous layer (7) which is adapted to support a layer (13) of powered coating material, the porous layer (7) being porous to gas.
7. Coating apparatus as claimed in claim 6 comprising a coating material feed region (47) into which, in use, the edible powdered coating material is introduced, the coating material feed region being provided with a moveable gate (17) which in use is operative to control the amount of coating material conveyed to the porous layer (7) .
8. Coating apparatus as claimed in claim 7 in which, in use, the coating material feed region (47) is substantially free of fluidisation.
9. Coating apparatus as claimed in claim 7 or claim 8 in which the coating material is introduced into the feed region (47) through a feed tube (15) having an elongate aperture provided longitudinally on the underside thereof, the feed tube housing coating material delivery means.
10. Coating apparatus as claimed in claim 9 in which the coating material delivery means is a cross screw feed.
11. Coating apparatus as claimed in any preceding claim which in use is adapted to convey the items along the support surface (19) after exiting the fluidised cloud (29) into a region (47) substantially free of fluidisation, the vibration of the support surface causing any excess coating material to be shaken free of the products and to fall substantially beneath the support surface.
12. Coating apparatus as claimed claim 6 in which, in use, the vibration means (35) is adapted to cause the porous layer (7) to vibrate.
13. Coating apparatus as claimed in any preceding claim which is suitable for applying an edible powdered coating material of starch.
14. A method of coating food items (31) comprising providing a support surface (19) and vibrating the support surface (19) in such a way that food items are caused to move along the support surface (19) by way of a jumping motion through a fluidised cloud (29) of edible powdered coating material .
PCT/GB2005/004624 2004-12-11 2005-12-02 Food item coating apparatus and method WO2006061576A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB0427123.5A GB0427123D0 (en) 2004-12-11 2004-12-11 Food item coating apparatus and method
GB0427123.5 2004-12-11

Publications (1)

Publication Number Publication Date
WO2006061576A1 true WO2006061576A1 (en) 2006-06-15

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Application Number Title Priority Date Filing Date
PCT/GB2005/004624 WO2006061576A1 (en) 2004-12-11 2005-12-02 Food item coating apparatus and method

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GB (1) GB0427123D0 (en)
WO (1) WO2006061576A1 (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8415322B2 (en) 2003-05-30 2013-04-09 Gilead Pharmasset Llc Modified fluorinated nucleoside analogues
US8481713B2 (en) 2004-07-21 2013-07-09 Gilead Pharmasset Llc Preparation of alkyl-substituted 2-deoxy-2-fluoro-D-ribofuranosyl pyrimidines and purines and their derivatives
US8551973B2 (en) 2008-12-23 2013-10-08 Gilead Pharmasset Llc Nucleoside analogs
US8716263B2 (en) 2008-12-23 2014-05-06 Gilead Pharmasset Llc Synthesis of purine nucleosides
US8716262B2 (en) 2008-12-23 2014-05-06 Gilead Pharmasset Llc Nucleoside phosphoramidates
US8759510B2 (en) 2008-06-11 2014-06-24 Gilead Pharmasset Llc Nucleoside cyclicphosphates
US8859756B2 (en) 2010-03-31 2014-10-14 Gilead Pharmasset Llc Stereoselective synthesis of phosphorus containing actives
CN109527631A (en) * 2018-12-06 2019-03-29 马鞍山迪斯福工业设计有限公司 A kind of dedicated Powder binding machine structure of maltose processing
US10577359B2 (en) 2004-09-14 2020-03-03 Gilead Pharmasset Llc Preparation of 2′-fluoro-2′-alkyl-substituted or other optionally substituted ribofuranosyl pyrimidines and purines and their derivatives
US11154077B2 (en) 2009-07-31 2021-10-26 Mars, Incorporated Process for dusting animal food
WO2022094194A1 (en) * 2020-10-30 2022-05-05 Cfa Properties, Inc. Automated food coating system

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Publication number Priority date Publication date Assignee Title
US2799241A (en) * 1949-01-21 1957-07-16 Wisconsin Alumni Res Found Means for applying coatings to tablets or the like
DE3319426A1 (en) * 1983-05-28 1984-11-29 Wolfgang 7970 Leutkirch Dentler Salting machine for dry-salting cheese
US6269739B1 (en) * 1998-02-10 2001-08-07 Bettcher Industries, Inc. Food product breading machine
US6312740B1 (en) * 1999-11-23 2001-11-06 James K. Roberts Method and apparatus for electrostatically applying an edible coating to a food product item
EP1190621A1 (en) * 2000-09-21 2002-03-27 Societe D'etude, Realisation Et Vente A L'industrie, Servi S.A. Apparatus for applying a pulverulent substance on objects, in particular for salting cheese

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2799241A (en) * 1949-01-21 1957-07-16 Wisconsin Alumni Res Found Means for applying coatings to tablets or the like
DE3319426A1 (en) * 1983-05-28 1984-11-29 Wolfgang 7970 Leutkirch Dentler Salting machine for dry-salting cheese
US6269739B1 (en) * 1998-02-10 2001-08-07 Bettcher Industries, Inc. Food product breading machine
US6312740B1 (en) * 1999-11-23 2001-11-06 James K. Roberts Method and apparatus for electrostatically applying an edible coating to a food product item
EP1190621A1 (en) * 2000-09-21 2002-03-27 Societe D'etude, Realisation Et Vente A L'industrie, Servi S.A. Apparatus for applying a pulverulent substance on objects, in particular for salting cheese

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8415322B2 (en) 2003-05-30 2013-04-09 Gilead Pharmasset Llc Modified fluorinated nucleoside analogues
US10287311B2 (en) 2003-05-30 2019-05-14 Gilead Pharmasset Llc Modified fluorinated nucleoside analogues
US8481713B2 (en) 2004-07-21 2013-07-09 Gilead Pharmasset Llc Preparation of alkyl-substituted 2-deoxy-2-fluoro-D-ribofuranosyl pyrimidines and purines and their derivatives
US10577359B2 (en) 2004-09-14 2020-03-03 Gilead Pharmasset Llc Preparation of 2′-fluoro-2′-alkyl-substituted or other optionally substituted ribofuranosyl pyrimidines and purines and their derivatives
US8759510B2 (en) 2008-06-11 2014-06-24 Gilead Pharmasset Llc Nucleoside cyclicphosphates
US8551973B2 (en) 2008-12-23 2013-10-08 Gilead Pharmasset Llc Nucleoside analogs
US8716263B2 (en) 2008-12-23 2014-05-06 Gilead Pharmasset Llc Synthesis of purine nucleosides
US8716262B2 (en) 2008-12-23 2014-05-06 Gilead Pharmasset Llc Nucleoside phosphoramidates
US8957045B2 (en) 2008-12-23 2015-02-17 Gilead Pharmasset Llc Nucleoside phosphoramidates
US9045520B2 (en) 2008-12-23 2015-06-02 Gilead Pharmasset Llc Synthesis of purine nucleosides
US11154077B2 (en) 2009-07-31 2021-10-26 Mars, Incorporated Process for dusting animal food
US8859756B2 (en) 2010-03-31 2014-10-14 Gilead Pharmasset Llc Stereoselective synthesis of phosphorus containing actives
CN109527631A (en) * 2018-12-06 2019-03-29 马鞍山迪斯福工业设计有限公司 A kind of dedicated Powder binding machine structure of maltose processing
WO2022094194A1 (en) * 2020-10-30 2022-05-05 Cfa Properties, Inc. Automated food coating system
US11896045B2 (en) 2020-10-30 2024-02-13 Cfa Properties, Inc. Automated food coating system

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