Tuber treatment

Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature

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Details

134 251, 134 253, 210600, 15 31, 15 312, 15 313, 15 319, 99467, 99483, A01J 2100

Patent

active

048084271

ABSTRACT:
The present invention relates to the treatment of potato tubers so as to reduce bacterial and other diseases therein and improve the keeping properties thereof.
The invention relates to a method comprising the steps of size-grading G potato tubers (55) and then bringing substantially soil-free size-graded tubers (55) to a thermal treatment zone T in which they are immersed in a fluid (10) at a temperature of from 45.degree. to 85.degree. C., for a period of time sufficient to kill at least some microorganisms without significantly damaging the tubers. According to the invention the tubers (55) are then passed substantially directly, through a drying zone D, in which they are surrounded by a hot air flow (68) having a temperature of from 40 to 75 degrees C., to dry their outer surfaces following which they are brought to a cooling zone P.
The invention also relates to an apparatus comprising a vessel (2) with an endless conveyor (4) for conveying tubers along a conveying path through hot fluid (10) held in vessel (2) at a temperature of from 45.degree. to 85.degree. C. According to this invention a second conveyor (57) is provided for conveying the tubers (55) through a drying zone (D) provided with an air flow induction device (67) and a heater (H) formed and arranged for inducing a hot air flow (68) having a temperature of from 40.degree. to 65.degree. C. around tubers (55) passing through the drying zone (D).

REFERENCES:
patent: 2587730 (1952-03-01), Hutchenson et al.
patent: 2666711 (1954-01-01), Crosset
patent: 3207481 (1965-09-01), Ranson
patent: 3207487 (1965-09-01), Ranson
patent: 4173051 (1979-11-01), Reid
patent: 4502893 (1985-03-01), Dietrich

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