Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Patent
1995-08-23
1996-12-31
Yeung, George
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
426523, A23L 100
Patent
active
055892108
ABSTRACT:
Cooking of wheat flour dough tortillas is effected with a considerably reduced cooking time and with the preservation of the characteristics of tortillas obtained by the traditional manual cooking methods, by applying to the uncooked tortillas infrared radiation waves within a wavelength band possessing a maximum absorption factor simultaneously perpendicularly directed on both faces of the tortilla in order to quickly cook both surfaces of the same thus forming outermost capping layers that retain moisture within the body of the tortilla and prevent the dehydration of the same in the cooking cycle.
REFERENCES:
patent: 5223290 (1993-06-01), Alden
Serna-Saldivar, S. O., et al., "Wheat Flour Tortilla Production," Cereal Foods World, Oct. 1988, vol. 33, No. 10.
De Dios Figueroa C. Juan
De La Luz Martinez Jose
Gonzalez-Hernandez Jesus
Martinez-Bustos Fernando
Ruiz-Torres Maximiano
Centro de Investigacion Y de Estudios-Avanzados del I.P.N.
Yeung George
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