Method of dehydrating foods

Details Method of dehydrating foods Method of dehydrating foods

1986-07-30

1988-11-29

Chin, Peter

Food or edible material: processes, compositions, and products

Processes

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

426464, 426442, 426468, 426506, 426456, 426460, A23L 110

Patent

active

047880724

ABSTRACT:
A method for dehydrating foods by the steps of subdividing the starting food to a suitable size, as by slicing or chopping; blanching the subdivided product in a blanching solution such as brine, acid, sugars; placing the material in a sealed vessel, and while pressurizing the vessel to an elevated pressure of about 1-4 atmospheres above normal, contacting the food pieces with a solution of a sugar adapted to extract moisture therefrom by osmotic action; after sufficient moisture is removed osmotically, rapidly decompressing the vessel to significantly below atmospheric pressure, contacting the decompressed food pieces with a heated liquid oil until the moisture content thereof is not more than about 3% but before the pieces undergo superficial degradation in flavor and color, removing such oil from the pieces to reduce their oil content to about 5-25% by weight, preferably by centrifugation, and cooling the same to room temperature.

REFERENCES:
patent: 3881033 (1975-04-01), Steele
patent: 4137337 (1979-01-01), Lohr et al.
patent: 4439459 (1984-03-01), Swartley
patent: 4542030 (1985-09-01), Haury et al.

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