Passing an electric current of 50-60 cps through potato pieces d

Details Passing an electric current of 50-60 cps through potato pieces d Passing an electric current of 50-60 cps through potato pieces d

1975-11-24

1976-12-14

Yudkoff, Norman

Food or edible material: processes, compositions, and products

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

Involving dielectric heating or passage of electric current...

426441, 426509, A21D 600

Patent

active

039976785

ABSTRACT:
In the process of preparing deep-fried potato products such as chips or French fries, the conventional blanching step comprising washing and pre-heating before the actual cooking in oil is replaced by novel blanching step. In this process step, the cut potato products are submersed in water and subjected to the passage of electric current of 50-60 cycles per second supplied to the water bath by means of electrodes immersed therein, during which treatment the potato products are heated to a suitable high temperature such as the boiling point.

REFERENCES:
patent: 1961681 (1934-06-01), Bohart
patent: 2569075 (1951-09-01), Schade
patent: 3044880 (1962-07-01), Bogyo
patent: 3230096 (1966-01-01), Lavine
Potato Processing, Tolburt and Smith 2nd ed. pp. 351-353, Aui. Publishing Co. Westport Conn. 1967.

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