Method of producing compacted, dehydrated, vegetable products of

Details Method of producing compacted, dehydrated, vegetable products of Method of producing compacted, dehydrated, vegetable products of

1974-06-14

1976-04-13

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

426454, 426465, 426615, 426468, A23B 404

Patent

active

039505600

ABSTRACT:
Method of producing compacted, dehydrated, vegetable products of increased density comprising predrying without freezing morsels of a vegetable, the moisture content of the vegetable being thereby reduced to from about 7 percent to about 18 percent, substantially immediately after the predrying step compressing the predried vegetable at a temperature of about 110.degree.F. to 120.degree.F. and at a pressure of about 200 psi to 4000 psi, thereafter redrying the compacted vegetable mass to a moisture content of about 1 to 5 percent.

REFERENCES:
patent: 3174869 (1965-03-01), Roberts et al.
patent: 3385715 (1968-05-01), Ishler et al.
patent: 3468672 (1969-09-01), Schwartzberg
patent: 3812268 (1974-05-01), Corey et al.
Arsdel et al., "Food Dehydration", Vol. 2, Avi Pub. Co. Inc., Westport, C., 1973, pp. 2, 37.
Gooding, "Some Recent Work on Dehydration in the United Kingdom", Food Technology, G/1957, Vol. 11, No. 6.
Agriculture Research Administration, U.S. Dept. of Agriculture, "Experimental Compression of Dehydrated Foods", Miscellaneous Pub. 647, pp. 22, 23, 1948.

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