Method of producing a darkened freeze-dried coffee

Details Method of producing a darkened freeze-dried coffee Method of producing a darkened freeze-dried coffee

1974-07-17

1979-02-06

Halper, Robert

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

426515, A23F 104

Patent

active

041385020

ABSTRACT:
The color of freeze dried coffee can be darkened by carefully controlling the pressure in the drying chamber during the first 1 to 5 hours of the drying cycle. By maintaining the pressure at between 350 to 650 microns of mercury for the specified time, a surface darkening is achieved without allowing the product to actually melt or puff. Thus, a high quality freeze dried coffee is obtained with a more desirable appearance.

REFERENCES:
patent: 2509681 (1950-05-01), Flosdorf
patent: 3244529 (1966-04-01), Johnson et al.
patent: 3293766 (1966-12-01), Togashi et al.
patent: 3365806 (1968-01-01), Pfluger et al.
patent: 3438784 (1969-04-01), Clinton et al.
patent: 3443961 (1969-05-01), Kaleda et al.
patent: 3556818 (1971-01-01), Oldenkamp et al.
patent: 3573060 (1971-03-01), Casten et al.
patent: 3619204 (1971-11-01), Katz
patent: 3653929 (1972-04-01), Dwyer

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