Dynamic radiant food preparation methods and systems

Details Dynamic radiant food preparation methods and systems Dynamic radiant food preparation methods and systems

2007-12-11

2007-12-11

Pelham, J. (Department: 3742)

Electric heating

Heating devices

Combined with container, enclosure, or support for material...

C219S404000, C219S411000, C099S44300R, C426S243000

Reexamination Certificate

active

10840075

ABSTRACT:
A continuous oven for heating a food product having an outer surface and an interior includes an enclosure with a first heating zone and a second heating zone. A conveyor is configured to convey the product from the first heating zone to the second heating zone. At least one surface-browning infrared emitter is adjacent the first heating zone of the conveyor and is configured to provide a first electromagnetic radiation profile to the product in the first heating zone that is adapted to evaporate surface moisture to produce a crust matrix on the outer surface of the product. At least one interior-heating infrared emitter is adjacent the second heating zone of the conveyor and is configured to provide a second electromagnetic radiation profile to the product in the second heating zone that is different from the first electromagnetic radiation profile. The second electromagnetic radiation profile is adapted to heat the interior of the product. This configuration can produce food products that have characteristics approximating immersion-fried food products.

REFERENCES:
patent: 2340354 (1944-02-01), Wells
patent: 3119355 (1964-01-01), Gawlitza et al.
patent: 3249741 (1966-05-01), Mills
patent: 3559564 (1971-02-01), Turner et al.
patent: 4363955 (1982-12-01), Gauthier et al.
patent: 4421015 (1983-12-01), Masters et al.
patent: 4565704 (1986-01-01), Dagerskog et al.
patent: 4575616 (1986-03-01), Bergendal
patent: 4636618 (1987-01-01), Jenicot
patent: 4756916 (1988-07-01), Dreher et al.
patent: 5049711 (1991-09-01), August
patent: 5202139 (1993-04-01), Gaon et al.
patent: 5223290 (1993-06-01), Alden
patent: 5382441 (1995-01-01), Lentz et al.
patent: 5431944 (1995-07-01), Melvej
patent: 5517005 (1996-05-01), Westerberg et al.
patent: 5556000 (1996-09-01), Covington et al.
patent: 5567459 (1996-10-01), Gonzalez-Hernandez et al.
patent: 5665259 (1997-09-01), Westerberg
patent: 5721805 (1998-02-01), Cook et al.
patent: 5780815 (1998-07-01), Mestnik et al.
patent: 5786569 (1998-07-01), Westerberg
patent: 5814468 (1998-09-01), Siiman et al.
patent: 5816138 (1998-10-01), Benson et al.
patent: 5910264 (1999-06-01), Dauliach
patent: 5942142 (1999-08-01), Forney et al.
patent: 5990454 (1999-11-01), Westerberg et al.
patent: 5997938 (1999-12-01), Taylor et al.
patent: 6069345 (2000-05-01), Westerberg
patent: 6079319 (2000-06-01), Doria
patent: 6132785 (2000-10-01), Collinge et al.
patent: 6369360 (2002-04-01), Cook
patent: 6417494 (2002-07-01), Westerberg et al.
patent: 6915734 (2005-07-01), Torghele et al.
patent: 2003/0146202 (2003-08-01), Backer et al.
patent: 2004/0250688 (2004-12-01), Farkas et al.
patent: WO 99/11992 (1999-03-01), None
patent: WO 01/58269 (2002-08-01), None
International Search Report for PCT/US2004/014329; mailed Dec. 8, 2004.
Dagerskog,Infra-Red Radiation for Food Processing I.A. Study of the Fundamental Properties of Infra-Red Radiation, 1979, pp. 237-257, vol. 12, The Swedish Food Institute.
Farkas, et al.,Characterization of Radiant Emitters Used in Food Processing, 2003, pp. 1-13, vol. 38, International Microwave Power Institute.
Farkas, et al.,Development of a Radiant Heating Process to Mimic Immersion Frying, 2003, pp. 1-6, vol. 9, International Conference Engineering and Food.
Farkas, et al.,Analysis of Convective Heat Transfer During Immersion Frying, 2000, pp. 1269-1285, vol. 18(6), Drying Technology.
Hubbard, et al.,A Method For Determining The Convective Heat Transfer Coefficient During Immersion Frying, Jan. 14, 1999, pp. 200-215, vol. 22, Journal of Food Processing Engineering.
Hubbard, et al.Influence Of Oil Temperature On Convective Heat Transfer During Immersion Frying, Aug. 11, 1999, pp. 142-163, vol. 24, Journal of Food Processing Preservation.
Wahlby, et al.Reheating characteristics of crust formed on buns, and crust formation, Sep. 3, 2001, pp. 177-184, vol. 53, Journal of Food Engineering.
Weaver, et al., Infrared processing Improves quality of frozen French-Fried Potatoes, 1970, pp. 66-72, vol. 24, Food Technology.

Affiliated with

Also associated with

Rating

Dynamic radiant food preparation methods and systems does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Dynamic radiant food preparation methods and systems, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Dynamic radiant food preparation methods and systems will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-3872724