GB542125A - Improved process for producing starchy vegetable products in dry powdered form - Google Patents
Improved process for producing starchy vegetable products in dry powdered formInfo
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped 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.
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)
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 |
-
1940
- 1940-03-15 GB GB4836/40A patent/GB542125A/en not_active Expired
Cited By (5)
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 |