GB542125A - Improved process for producing starchy vegetable products in dry powdered form - Google Patents

Improved process for producing starchy vegetable products in dry powdered form

Info

Publication number
GB542125A
GB542125A GB4836/40A GB483640A GB542125A GB 542125 A GB542125 A GB 542125A GB 4836/40 A GB4836/40 A GB 4836/40A GB 483640 A GB483640 A GB 483640A GB 542125 A GB542125 A GB 542125A
Authority
GB
United Kingdom
Prior art keywords
conditioning
drier
period
mass
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB4836/40A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to GB4836/40A priority Critical patent/GB542125A/en
Publication of GB542125A publication Critical patent/GB542125A/en
Expired legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15Unshaped dry products, e.g. powders, flakes, granules or agglomerates

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

542,125. Preserving food. BARKER, J. March 15, 1940, No. 4836. [Class 49] Potatoes or other starchy vegetables are cooked, mashed or minced without previous cooling, allowed to stand for a "conditioning" period, and finally dried, the final product being a dry powder which may be reconstituted as mash by adding hot water. Before conditioning, the mass may be partly dried. The conditioning reduces or eliminates the tendency of the cooked mass to become sticky, and allows over-dried portions of the mass to take up water from damper material. The duration of conditioning depends ,among other things, on the temperature; the lower the temperature the shorter the conditioning period; if the conditioning temperature is low enough, the partial drying may be omitted. The conditioning temperature may be from 10‹C. to 20‹C. and the conditioning period from half an hour to 22 hours. When the conditioning results in freezing, the mass is thawed before drying. The conditioning period may be reduced, for example from 20 hours to 2 hours, by effecting the partial drying on a drum or roller drier; when a roller drier is used the semi-dry material may be removed by doctor knives, cooled, and compressed in to a closed container during the conditioning period to prevent evaporation. The conditioned or partly conditioned material may be passed through a brush sieve while being subjected to the action of hot dry air, the resulting powder being dried in a cabinet drier, a belt drier, a tower drier or a rotary drier. In an example, milk or butter is added to cooked mashed potatoes before conditioning. According to the Provisional Specification the process may be applied to fruit, and a substance (unspecified) which hastens retrogradation of starch or staling of bread may be used to accelerate the conditioning step.
GB4836/40A 1940-03-15 1940-03-15 Improved process for producing starchy vegetable products in dry powdered form Expired GB542125A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4836/40A GB542125A (en) 1940-03-15 1940-03-15 Improved process for producing starchy vegetable products in dry powdered form

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4836/40A GB542125A (en) 1940-03-15 1940-03-15 Improved process for producing starchy vegetable products in dry powdered form

Publications (1)

Publication Number Publication Date
GB542125A true GB542125A (en) 1941-12-29

Family

ID=9784698

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4836/40A Expired GB542125A (en) 1940-03-15 1940-03-15 Improved process for producing starchy vegetable products in dry powdered form

Country Status (1)

Country Link
GB (1) GB542125A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2959487A (en) * 1959-02-03 1960-11-08 George K Notter Production of dehydrated potatoes
US3012897A (en) * 1959-02-03 1961-12-12 John F Sullivan Process of producing dehydrated mashed potatoes
US3039883A (en) * 1958-06-20 1962-06-19 Int Minerals & Chem Corp Process for preparing dehydrated mashed potatoes
CN108185351A (en) * 2018-01-25 2018-06-22 北京农业职业学院 The preparation process of potato full-powder
CN113509517A (en) * 2021-08-03 2021-10-19 信阳农林学院 Production place processing method of rhizoma pinelliae preparata

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3039883A (en) * 1958-06-20 1962-06-19 Int Minerals & Chem Corp Process for preparing dehydrated mashed potatoes
US2959487A (en) * 1959-02-03 1960-11-08 George K Notter Production of dehydrated potatoes
US3012897A (en) * 1959-02-03 1961-12-12 John F Sullivan Process of producing dehydrated mashed potatoes
CN108185351A (en) * 2018-01-25 2018-06-22 北京农业职业学院 The preparation process of potato full-powder
CN113509517A (en) * 2021-08-03 2021-10-19 信阳农林学院 Production place processing method of rhizoma pinelliae preparata

Similar Documents

Publication Publication Date Title
US3445247A (en) Freeze dried product and process for producing the same
US3500552A (en) Method and apparatus for drying foods
Gupta et al. Effect of blanching on thin layer drying kinetics of aonla (Emblica officinalis) shreds
US2467318A (en) Method of dehydrating food products
US3083108A (en) Method of preparing freeze-dehydrated meat mixes
GB542125A (en) Improved process for producing starchy vegetable products in dry powdered form
Chauhan et al. Drying characteristics of banana powder
US3555992A (en) Apparatus for heating, cooling or puffing food products in a dry state
US3235391A (en) Process for making instant fruit product
US3002839A (en) Olive processing
US1929437A (en) Drying and preserving process for fruits and vegetables
CN110839690A (en) Seedless white grape drying accelerator and preparation method and application thereof
US2363193A (en) Process of dehydrating tomatoes and the juices thereof
JPS6140646B2 (en)
US2358086A (en) Food product and process for making the same
CN110325056A (en) Manufacture extruding, the method for dehydrated food
US2989404A (en) Process of dehydrating creamed corn
US1568162A (en) Fruit and cereal product and method of producing same
US3677768A (en) Process for producing an instant cereal
US3142577A (en) Process for forming a jellied cranberry sauce
US2798815A (en) Method of preparing a granular food product from potatoes
US3058831A (en) Method of preservation of dehydrated food
JP2020503035A (en) Vegetable and fruit pulp crisp
KR102577642B1 (en) Pork aging method
US2105977A (en) Process of making food product