Method for preparing quick-reconstituting foodstuffs

• Main Author: SHATILA; MOUNIR A
• Format: Patent
• Language: English
• Published: 26.12.1989
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Foodstuffs which have been frozen are partially dehydrated in a gaseous medium having a dry bulb temperature higher than about 200 DEG F. and a wet bulb temperature higher than about 120 DEG F. prior to finish drying at a dry bulb temperature of less than about 180 DEG F. to a storage stable moisture content of less than 12% by total weight. Dehydrated products ranging in size from 1/16'' thick slices to 3/4'' dice produced by this dehydration process reconstitute in less than about 15 minutes with an amount of water equivalent to at least 85% of the previously removed moisture.