Device and method for puffing foodstuffs

Food or edible material: processes – compositions – and products – Internal application of nontransitory fluent material to...

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426559, 426621, 426445, 426447, 426450, 426507, 426511, 993234, 993239, 9932311, A23P 114, A23L 118

Patent

active

060428600

ABSTRACT:
A device for puffing foodstuff comprises an upright puffing reactor having a vessel for receiving foodstuff therein. The vessel has a wall provided with a plurality of openings. A chamber surrounds the vessel. The vessel has no openings in an upper section. A first pressurized heat-carrying agent is supplied to the chamber under a first pressure, and the agent flows from the chamber through the plurality of openings uniformly through the foodstuff disposed within the vessel. Shortly before the vessel is opened via an opening mechanism, a second agent having a higher pressure than the first pressure is supplied into the upper section above the foodstuff disposed within the vessel for providing a "propelling charge" behind the foodstuff.

REFERENCES:
patent: 2026734 (1936-01-01), Ferguson
patent: 3512989 (1970-05-01), Smith
patent: 3908034 (1975-09-01), Paugh
patent: 4878422 (1989-11-01), McCullough et al.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Device and method for puffing foodstuffs does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Device and method for puffing foodstuffs, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Device and method for puffing foodstuffs will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1323914

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.