Method for preparing quick-reconstituting foodstuffs
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 moistur...
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Format | Patent |
Language | English |
Published |
26.12.1989
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Subjects | |
Online Access | Get full text |
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Abstract | 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. |
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AbstractList | 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. |
Author | SHATILA; MOUNIR A |
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PublicationYear | 1989 |
RelatedCompanies | BASIC AMERICAN FOODS |
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Snippet | 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... |
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SubjectTerms | 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 |
Title | Method for preparing quick-reconstituting foodstuffs |
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