Food or edible material: processes – compositions – and products – Processes – Cooling – freezing – or treating cooled or frozen product,...
Reexamination Certificate
2007-12-21
2011-12-06
Dye, Rena (Department: 1782)
Food or edible material: processes, compositions, and products
Processes
Cooling, freezing, or treating cooled or frozen product,...
C426S281000, C426S520000, C426S615000
Reexamination Certificate
active
08071150
ABSTRACT:
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.
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Anand Ashish
Basker Varadharajan Radhamani
Frazier Phillip
Lai Richard
Puppala Vamshidhar
Braxton Bobby W.
Cahoon Colin P.
Carstens & Cahoon LLP
Dye Rena
Frito-Lay North America, Inc.
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