Food or edible material: processes – compositions – and products – Processes – Extraction utilizing liquid as extracting medium
Reexamination Certificate
2007-12-04
2007-12-04
Hendricks, Keith (Department: 1761)
Food or edible material: processes, compositions, and products
Processes
Extraction utilizing liquid as extracting medium
C426S519000, C426S808000
Reexamination Certificate
active
10895163
ABSTRACT:
A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.
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Baas Ian Andries
Barry David Lawrence
Beasley Graeme Russell
Olds Jeffrey Weldon
Rossiter Neil David
Cahoon Colin P
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Hendricks Keith
Stulii Vera
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