Method of increasing the permeability of cellular materials

Details Method of increasing the permeability of cellular materials Method of increasing the permeability of cellular materials

1970-06-22

1977-01-11

Bascomb, Jr., Wilbur L.

Food or edible material: processes, compositions, and products

Internal application of nontransitory fluent material to...

426312, 426318, 426615, 426640, 426385, 426425, 426442, 426444, 426455, 426465, 426524, A23L 131, A23C 300

Patent

active

040027724

ABSTRACT:
Cellular food materials have been found to possess a relatively soft texture when they are frozen while under a gas pressure of greater than about 50 psig. This pressure freezing treatment also renders the foodstuff more permeable and porous, resulting in a product that will cook faster, can be dehydrated and rehydrated more quickly, and is more responsive to infusion or extraction processes.

REFERENCES:
patent: 1944857 (1934-01-01), Atwell
patent: 2278472 (1942-04-01), Musher
patent: 2509299 (1950-05-01), Grom
patent: 3007319 (1961-11-01), Ogden
patent: 3216826 (1965-11-01), Wattenbarger
patent: 3281950 (1966-11-01), Kautz
patent: 3535126 (1970-10-01), Haas

Affiliated with

Also associated with

Rating

Method of increasing the permeability of cellular materials does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of increasing the permeability of cellular materials, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of increasing the permeability of cellular materials will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1744080