GB601152A - Improvements in and relating to the drying of vegetables - Google Patents

Improvements in and relating to the drying of vegetables

Info

Publication number
GB601152A
GB601152A GB32321/39A GB3232139A GB601152A GB 601152 A GB601152 A GB 601152A GB 32321/39 A GB32321/39 A GB 32321/39A GB 3232139 A GB3232139 A GB 3232139A GB 601152 A GB601152 A GB 601152A
Authority
GB
United Kingdom
Prior art keywords
cooked vegetable
moisture
cooling
preliminary removal
vegetables
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
GB32321/39A
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
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of GB601152A publication Critical patent/GB601152A/en
Expired legal-status Critical Current

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)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

In the process according to the parent Specification the cooling of the cooked vegetable is to a temperature less than 4 degrees C., which facilitates segregation, and, in consequence, the preliminary removal of, moisture, and also minimises damage to the grains of the cooked vegetable when mashing, stirring or sieving it. Advantageously the cooling temperature is sufficiently low to cause freezing of the water present. If frozen, the cooked vegetable is subjected to gentle artificial heat before or during the preliminary removal of moisture, e.g. by centrifuging or under reduced pressure.
GB32321/39A 1939-12-15 Improvements in and relating to the drying of vegetables Expired GB601152A (en)

Publications (1)

Publication Number Publication Date
GB601152A true GB601152A (en) 1948-04-28

Family

ID=1742953

Family Applications (1)

Application Number Title Priority Date Filing Date
GB32321/39A Expired GB601152A (en) 1939-12-15 Improvements in and relating to the drying of vegetables

Country Status (1)

Country Link
GB (1) GB601152A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2520891A (en) * 1939-09-16 1950-08-29 Farmers Marketing And Supply C Drying of starchy foodstuffs

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2520891A (en) * 1939-09-16 1950-08-29 Farmers Marketing And Supply C Drying of starchy foodstuffs

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