BE478683A - - Google Patents
Info
- Publication number
- BE478683A BE478683A BE478683DA BE478683A BE 478683 A BE478683 A BE 478683A BE 478683D A BE478683D A BE 478683DA BE 478683 A BE478683 A BE 478683A
- Authority
- BE
- Belgium
- Prior art keywords
- food product
- cooked
- product
- vegetable food
- vegetable
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 claims description 36
- 235000013305 food Nutrition 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 17
- 239000000126 substance Substances 0.000 claims description 14
- 238000010981 drying operation Methods 0.000 claims description 13
- 238000010411 cooking Methods 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 8
- 230000002745 absorbent Effects 0.000 claims description 5
- 239000002250 absorbent Substances 0.000 claims description 5
- 230000009471 action Effects 0.000 claims description 3
- 210000003850 cellular structure Anatomy 0.000 claims 1
- 239000000047 product Substances 0.000 description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 238000001035 drying Methods 0.000 description 7
- 244000061456 Solanum tuberosum Species 0.000 description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 description 6
- 235000012015 potatoes Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 235000021186 dishes Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 230000005540 biological transmission Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000010297 mechanical methods and process Methods 0.000 description 1
- 230000005226 mechanical processes and functions Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Microbiology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE478683A true BE478683A (enrdf_load_stackoverflow) |
Family
ID=126377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE478683D BE478683A (enrdf_load_stackoverflow) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE478683A (enrdf_load_stackoverflow) |
-
0
- BE BE478683D patent/BE478683A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US2520891A (en) | Drying of starchy foodstuffs | |
| FR2552630A2 (fr) | Procede ameliore de blanchiment de champignons et autres legumes, et appareillage pour sa mise en oeuvre | |
| FR2712147A1 (fr) | Produit alimentaire, obtention et application à la fabrication de jus de fruits ou de vin. | |
| EP1085823B1 (fr) | Procede d'etuvage de riz et lot de riz etuve | |
| FR2644984A1 (fr) | Procede d'obtention d'huile aromatisee a la truffe noire naturelle et dispositif pour sa mise en oeuvre | |
| BE478683A (enrdf_load_stackoverflow) | ||
| FR2553628A1 (fr) | Procede de preparation de pate de soja traite a la cornue | |
| EP0359612B1 (fr) | Procédé et dispositif pour réduire la perte de poids des légumes, notamment des champignons lors de l'appertisation, la surgélation ou le saumurage | |
| EP0585632B1 (fr) | Produit alimentaire à base de fèves de soja et son procédé d'obtention | |
| BE392515A (fr) | Procédé de préparation d'une poudre sèche à partir d'émulsions ou de solutions | |
| CH387428A (fr) | Procédé pour l'obtention de céréales aromatisées, dispositif pour la mise en oeuvre de ce procédé et céréales aromatisées obtenues selon ce procédé | |
| EP1085824B1 (fr) | Riz etuve a cuisson rapide | |
| US2725299A (en) | Method for the artificial ageing of green coffees | |
| JPH11346702A (ja) | 生葉加工品の製造方法 | |
| EP0442817B1 (fr) | Procédé de fabrication de fruits semi-confits aromatisés et produits obtenus | |
| CH344292A (fr) | Procédé de préparation de riz à cuisson rapide | |
| BE894958A (fr) | Procede de preparation de nouilles sechees et produits ainsi obtenus | |
| BE463346A (enrdf_load_stackoverflow) | ||
| BE501228A (enrdf_load_stackoverflow) | ||
| BE528547A (enrdf_load_stackoverflow) | ||
| WO2008034966A1 (fr) | Procédé pour traiter des produits consommables précuits | |
| FR2498424A1 (fr) | Procede de sechage et/ou conservation de fruits a forte teneur en sucre | |
| BE559385A (enrdf_load_stackoverflow) | ||
| CN108669487A (zh) | 一种多种口味果泥的制备方法 | |
| FR2779912A1 (fr) | Procede d'obtention de fruits partiellement deshydrates et partiellement cuits |