Cryogenic process for decortication and hulling of sunflower see

Details Cryogenic process for decortication and hulling of sunflower see Cryogenic process for decortication and hulling of sunflower see

1982-09-07

1984-03-13

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426482, 426507, 426524, A23L 1212, A23L 136

Patent

active

044367570

ABSTRACT:
Disclosed are methods for decorticating and for hulling sunflower seeds with cryogenic liquid gases such as liquid nitrogen. The sunflower seeds are immersed in the liquid gas for up to an hour to allow for diffusion of the gas into the seeds. Thereafter, the infused sunflower seeds are immediately and rapidly heated such as by immersion into a water or hot oil bath. The gas vaporization and the severe thermal stress cause the hulls to split off the seed meats. The bath readily separates meats from hulls and seeds. Yields of hulled seeds can reach up to 60%. The process is useful for both confectionery and oilseed varieties of sunflower.

REFERENCES:
patent: 2379677 (1945-07-01), Borsakovsky
patent: 3966981 (1976-06-01), Schultz
patent: 4031253 (1977-06-01), Suortti et al.
Stramiero, "Novel Freeze-Enzyme Technique Peels Tomatoes at 6 Tons/Hr.", Food Engineering, 10/56, pp. 58, 59 & 141, 426-482.
Brown et al., "Freeze Peeling Improves Quality of Tomatoes", Journal of Food Science, vol. 35, 1970, pp. 485-488, 426-482.

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