Low temperature food drying process

Details Low temperature food drying process Low temperature food drying process

1980-10-14

1982-06-15

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426472, 34 27, A23B 404, A23B 702, A23B 900, F26B 500

Patent

active

043351506

ABSTRACT:
A low temperature food drying process dries foods to the substantially absolutely dry state without deterioration by using a low humidity drying gas. This process comprises, in combination, the steps of (a) contacting a food with a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., to dry the food at a temperature less than 60.degree. C., (b) passing the water-containing gas discharged from the step (a) through an adsorbing bed capable of adsorbing water preferentially to effect dehumidification of the discharged wet gas to a low humidity drying gas having a dew point of -75.degree. to 0.degree. C., (c) recycling the so regenerated low humidity gas having a dew point of -75.degree. to 0.degree. C. to the step (a) and using the regenerated gas for drying again, and (d) regenerating the adsorbing bed in which water has been adsorbed, whereby the food is dried to the substantially absolutely dry state.

REFERENCES:
patent: 3257737 (1966-06-01), Margittai
patent: 3257738 (1966-06-01), Margittai
patent: 3765904 (1973-10-01), de Roissart et al.
patent: 4104039 (1978-08-01), Kuri et al.
patent: 4251923 (1981-02-01), Kuri
Kirk-Othmer, Encyclopedia of Chemical Technology, 3rd edition, John Wiley & Sons, .RTM.1978, vol. 1, pp. 544-547, 558, vol. 2, pp. 218, 219, 225-227.

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