Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1974-04-18
1976-08-03
Bashore, S. Leon
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426521, 426456, A23B 702, A23B 706
Patent
active
039730476
ABSTRACT:
Vegetable or vegetable pieces are subjected to partial dehydration with hot air to a moisture content less than about 30% and are thereafter contacted with a hot humid gaseous medium (preferably air) having a dry bulb temperature from about 140.degree.F to about 200.degree.F and a wet bulb temperature from about 120.degree.F to about 180.degree.F for a time period less than 12 minutes such that bacteria levels in the vegetables are reduced without adversely affecting other quality attributes, i.e. color, flavor, texture and without causing heat damage to the vegetables. The thusly contacted, partially dehydrated vegetables are then further dehydrated with hot air so as the reduce the moisture content of the vegetables to less than about 8%.
REFERENCES:
patent: 2619424 (1952-11-01), Masure
patent: 2754233 (1956-07-01), Owens
patent: 2895836 (1959-07-01), Lazar et al.
patent: 3630747 (1971-12-01), Lowe et al.
cruess, Commercial Fruit & Vegetable Products, 3rd ed., pp. 508-511.
Frane John A.
Linaberry Jack R.
Bashore S. Leon
Corbin Arthur L.
General Foods Corporation
Quillinan Michael J.
Struzzi Bruno P.
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