Method of cooking food products in a vertical orientation

Details Method of cooking food products in a vertical orientation Method of cooking food products in a vertical orientation

1990-03-12

1992-01-07

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

426509, A23L 101, A23L 1217, A23L 1315

Patent

active

050790200

ABSTRACT:
A process for cooking, in a cooking fluid, food products which lose a portion of their moisture content as vapor during the cooking cycle is provided. The food products are spaced and oriented so that during cooking, water vapor is expelled from the food products into the vertical convection channels formed by the spacing and orienting of the food products. The expelled buoyant water vapor augments the upward vertical convection of the cooking fluid through the vertical convection channels, thereby improving heat transfer from the cooking fluid to the food products. As a result, cooking time and fat uptake is reduced and a more uniform product quality is provided.

REFERENCES:
patent: D236414 (1975-08-01), Kroll
patent: 3484252 (1969-12-01), Popek
patent: 3985071 (1976-10-01), Pottinger et al.
patent: 4064796 (1977-12-01), Jones
patent: 4232596 (1980-11-01), Kroll et al.
patent: 4439459 (1984-03-01), Swartley
patent: 4502374 (1985-03-01), Davis
patent: 4542684 (1985-09-01), Cantrell
patent: 4542685 (1985-09-01), Wilson

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