Method for cooking tortillas using very low and low frequency ra

Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food...

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426238, 426242, 426496, 426518, 426549, 219771, A23L 1025, A21D 800

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055937136

ABSTRACT:
Cooking of dough-based food products such as corn tortillas is effected with a considerably reduced cooking time by applying to the uncooked tortilla very low and low frequency radio frequency waves simultaneously on both sides of the tortilla in order to quickly cook both surfaces of the tortilla. This cooking forms the capping layers that retain a high degree of moisture within the body of the tortilla without unduly drying it. The radio frequency waves are preferably applied by an antenna formed by two parallel arrays of electrodes, one on each side of the tortilla, the arrays of electrodes having alternate electrodes of opposite polarity to constitute dipoles which irradiate the radio frequency waves approximately parallelly to both sides of the tortilla.

REFERENCES:
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patent: 5180601 (1993-01-01), Gaon et al.
patent: 5266766 (1993-11-01), Hecox
patent: 5277924 (1994-01-01), Padilla
patent: 5334402 (1994-08-01), Ovadia
Webster's II, New Riverside University Dictionary, 1984, p. 970.
Johnson, B. A., et al., "Tortilla-Making Characteristics of Micronized Sorghum and Corn Flours," J. of Food Science, vol. 45, 1980.
Tonella, M. L., et al., "Physical, Chemical, Nutritional and Sensory Properties of Corn-Based Fortified Food Products," J. of Food Science, vol. 48, 1983.
Holt, S. D., et al., "Formulation, Evaluation and Optimization of Tortillas Containing Wheat, Cowpea and Peanut Flours Using Mixture Response Surface Methodology," J. of Food Science, vol. 57, No. 1, 1992.
Industrial de Ensambles, S.A., Promotional Booklet re "Las Tortilladora `Celorio`, etc."5
Rothwell, Figg, Ernst & Kurz

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