METHOD AND PROCESSING LINE FOR PRODUCING OAT FLOUR Russian patent published in 2008 - IPC B02B5/02 

FIELD: food processing.

SUBSTANCE: method for producing the oat flour provides the oat cleaning, steeping, swelling, following drying, roasting, peeling, grinding and packing. The oat drying is performed with the air at 85...95°C until the oat humidity is 12...14% and oat temperature is 65...70°C. The oat roasting is performed with the overheated steam at 130...140°C until the oat humidity is 4...5% and oat temperature is 70...75°C. The oat producing line includes the grain separator, pocket cleaner and the magnetic column, steeping tank, stewing device, band dryer, grain feeder, centrifugal brushing machine, husk separator, mill, grinder, plansifter and packing machine. In addition to the dryer, the steam heater, fan and the heat pump system are installed; and next to the dryer, the roaster with the steam generator and steam superheater, pump, fan and the condensate collecting container are installed.

EFFECT: taste of finished product are improved; shelf life of finished product is increased; power inputs for thermal processing are reduced.

1 dwg