Method of thermic treatment of cereal products

Details Method of thermic treatment of cereal products Method of thermic treatment of cereal products

1979-07-30

1981-02-24

Penland, R. B.

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426242, 426512, 426521, 426807, A23K 100

Patent

active

042528330

ABSTRACT:
A two-stage method of thermic treatment of cereals, pulses or oil-seeds to increase the gelatinizing of starch and hydrolysis thereof, whereby to increase the efficiency of use of grains as a feed and food product. The grain is heated by infrared radiation in the first stage for 5-120 seconds from ambient temperature to 100.degree.-200.degree. C., and in the second stage it is kept for 30-120 seconds at substantially the temperature reached in the first stage.

REFERENCES:
patent: 3141777 (1964-07-01), Guidarelli et al.
patent: 3662673 (1972-05-01), Boyer et al.
patent: 3694220 (1972-09-01), Pierce
patent: 3701670 (1972-10-01), Pierce
patent: 3961569 (1976-06-01), Kenyon et al.

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