Continuous food impregnation

Details Continuous food impregnation Continuous food impregnation

1978-09-06

1980-01-15

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426331, 426332, 426639, A23B 400, A23B 500, A23B 708, A23B 714

Patent

active

041839633

ABSTRACT:
A continuous method of impregnating food material such as vegetables, fruit, meat, eggs, and fish wherein pieces of the food material are immersed in a concentrated solution, such as brine, syrup, meat curing solutions, humectant solutions and mixtures thereof, said pieces being initially buoyant in said solution and being passed together with said solution along a flow path to a separation zone wherein the impregnating solution flows downwards at a rate greater than the rate of flow of the food material whereby those pieces of food material which, by absorption of the desired quantity of impregnant, have lost sufficient of their buoyancy in the surrounding impregnating solution to be carried downwards by the said solution, are continuously separated from pieces of food material which have absorbed less than the desired quantity of impregnant.

REFERENCES:
patent: 1696399 (1928-12-01), Hansen
patent: 2785071 (1957-03-01), Mathews
patent: 3984580 (1976-10-01), Gur-Arieh

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