GB651265A - Improvements in or relating to a process for drying cooked food products - Google Patents

Improvements in or relating to a process for drying cooked food products

Info

Publication number
GB651265A
GB651265A GB35433/47A GB3543347A GB651265A GB 651265 A GB651265 A GB 651265A GB 35433/47 A GB35433/47 A GB 35433/47A GB 3543347 A GB3543347 A GB 3543347A GB 651265 A GB651265 A GB 651265A
Authority
GB
United Kingdom
Prior art keywords
electrodes
food
food products
drying
cooked food
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
GB35433/47A
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
Publication of GB651265A publication Critical patent/GB651265A/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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
    • 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
    • F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
    • F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biomedical Technology (AREA)
  • Biotechnology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

651,265. Drying apparatus. RIVOCHE, E. J. Dec. 31, 1947, No. 35433. Convention date, Nov. 17, 1941. Drawings to Specification. [Class 34(ii)] [Also in Group XI] Cooked food products are placed between two electrodes and dried by the influence of high frequency alternating current. The electrodes may be urged together by springs, or when the product is irregular thickness one electrode may comprise a metallic cloth. Alternatively both electrodes have spikes which enter the food. The electrodes may comprise endless bands transporting the food and urged together by spring-pressed rollers. The drying may be effected in a vacuum or in a hot air chamber. With very high frequencies the electrodes need not touch the food.
GB35433/47A 1941-11-17 1947-12-31 Improvements in or relating to a process for drying cooked food products Expired GB651265A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR651265X 1941-11-17

Publications (1)

Publication Number Publication Date
GB651265A true GB651265A (en) 1951-03-14

Family

ID=9004500

Family Applications (1)

Application Number Title Priority Date Filing Date
GB35433/47A Expired GB651265A (en) 1941-11-17 1947-12-31 Improvements in or relating to a process for drying cooked food products

Country Status (1)

Country Link
GB (1) GB651265A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1093075B (en) * 1957-06-28 1960-11-17 Schilde Maschb Ag Device for surface finishing of veneers
US3118742A (en) * 1958-08-22 1964-01-21 Nat Res Dev Vacuum food press drier
US3269522A (en) * 1964-10-23 1966-08-30 Rapids Standard Co Inc Heavy duty accumulator
EP1466531A1 (en) * 2003-04-03 2004-10-13 Mayatec Co., Ltd. Method for suppressing oxidization of an object and alternating current voltage application apparatus
CN110065667A (en) * 2019-04-25 2019-07-30 张家霞 A kind of pencil vegetables quantify convolution components method

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1093075B (en) * 1957-06-28 1960-11-17 Schilde Maschb Ag Device for surface finishing of veneers
US3118742A (en) * 1958-08-22 1964-01-21 Nat Res Dev Vacuum food press drier
US3269522A (en) * 1964-10-23 1966-08-30 Rapids Standard Co Inc Heavy duty accumulator
EP1466531A1 (en) * 2003-04-03 2004-10-13 Mayatec Co., Ltd. Method for suppressing oxidization of an object and alternating current voltage application apparatus
CN110065667A (en) * 2019-04-25 2019-07-30 张家霞 A kind of pencil vegetables quantify convolution components method

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