WO1987006799A1 - Method of preparing a dry, edible plant product - Google Patents

Method of preparing a dry, edible plant product Download PDF

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Publication number
WO1987006799A1
WO1987006799A1 PCT/DK1987/000053 DK8700053W WO8706799A1 WO 1987006799 A1 WO1987006799 A1 WO 1987006799A1 DK 8700053 W DK8700053 W DK 8700053W WO 8706799 A1 WO8706799 A1 WO 8706799A1
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WO
WIPO (PCT)
Prior art keywords
drying
dry
pieces
product
plant material
Prior art date
Application number
PCT/DK1987/000053
Other languages
French (fr)
Inventor
Bjarne WINSTRO^/M-OLSEN
Bjarne Fallesen
Ka^ore Dines DINESEN
Original Assignee
Aktieselskabet De Danske Sukkerfabrikker
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 Aktieselskabet De Danske Sukkerfabrikker filed Critical Aktieselskabet De Danske Sukkerfabrikker
Publication of WO1987006799A1 publication Critical patent/WO1987006799A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • 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
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/50—Fluidised-bed drying

Definitions

  • the present invention relates to a method of preparing a dry, edible plant product by drying pieces of a water-containing plant material .
  • flakes of corn are roasted so as to form the so-called corn flakes which in admixture with milk i.a. are used as breakfast cereal.
  • Such roasting process presents i.a. the drawback that it easily results in burnt products.
  • it is known to boil fresh potato slices in oil so as to form the so-called potato chips or chips which are used as snacks and to accompany dinner courses.
  • the shelf life and use of said known crisp potato products are fairly limited due to their oil content.
  • the object of the invention is to provide an easy and gentle method of preparing crisp, edible plant products having a long shelf life and wide utility.
  • This object is obtained according to the invention by drying pieces of vegetable material having at least one dimension not exceeding 7 mm with superheated steam in a fluid bed.
  • the invention is based on the discovery that steam drying pieces of a plant material in a fluid bed partly results in a very gentle drying and partly can be done with considerably greater production speed than e.g. roasting provided that at least one of the dimensions of the pieces of the plant product, such as the thickness, does not exceed the above mentioned limit.
  • oblong pieces of plant material are preferably used having both a thickness and a width not exceeding 7 mm.
  • Steam drying which is preferably carried out under a low superatmospheric pressure and at a temperature of above 100°C and particularly between 110 and 200°C partly serves to reduce the water content of the product to a desired value which typically is between 95 and 99% without significant oxidation, and partly to reduce the number of germs of the final product so as to improve the shelf life and to make it suitable for human consumption.
  • the crispness of the final product decreases with increasing superatmospheric pressure during the steam drying and, therefore, the pressure used is preferably subatmospheric pressure or a superatmospheric pressure not exceeding 2.5 ata and advantageously above 0.5 ata.
  • the steam drying operation is preferably effected in an apparatus of the type disclosed in Danish patent application No. 1013/84.
  • the use of such an apparatus for drying said pressed plant material is particularly advantageous in that the pieces of plant material are removed from the drying zones as the water content reaches a sufficiently low level. This results in a considerably reduced risk of adherence of the material to the heat surfaces and the risk of burning of said material.
  • a high degree of crispness is not only favourable in terms of flavour but the product is also less likely to absorp liquid and become soft. This is of great importance when used in admixture with milk as breakfast cereal.
  • a variety of water-containing materials may be used as a starting material. Examples of such materials are potatoes, black salsifies, beets, carrots, Jerusalem artischoke, parsnip, onions, manioc, taro, and yam.
  • the dry product formed by the method according to the invention is suitable for many purposes. Thus, after milling, if desired, it may be used as an additive for many food products, such as bread and cake dough, or in sweets, such as confectionery.
  • the method according to the invention will be particularly suitable for the production of storage stable food products or food additives for use in tropic or sub-tropic areas.
  • water-containing plant materials can only be stored for a very short period under the temperature and humidity conditions prevailing in these areas. This means that it is difficult to secure a steady food supply between the harvest seasons.
  • Such steady food supply can be obtained by simple means with the method according to the invention as steam is the only requirement for making a dry storage stable product which may be used directly or in admixture with other components including water.
  • Examples of tropical and subtropical plant materials which may be advantageously treated by the method according to the invention are plant materials, such as manioc, taro, and yam having a high starch content.
  • the washed beets are preferably peeled to remove the surface layer of the sugar beets and to remove soil, stones, and other impurities which are located in crevices and cavities in the surface of the beets.
  • About 5-35% by weight of the beet material (including impurities) depending on the condition of the beet material are preferably removed during the peeling.
  • the portions of the beets removed by peeling may be processed in a well known manner.
  • the peeled beets are sliced in a well known manner. This slicing results in the formation of relatively long slices having substantially quadratic cross-sectional shape, e.g. slices having the dimensions 2-7 x 2-7 x 40 mm.
  • the use of such elongated substantially quadratic slices is advantageous because the final product in that case will be substantially needle or fibre shaped.
  • a product produced from sugar beets by the method according to the invention typically contains about 60% saccharose, about 13% insoluble and soluble fibres, about 4% glucose, about 4% fructose, about 2% ashes, about 3% protein and about 2% water.
  • the dry product formed by the method according to the invention is used for the production of confectionery, e.g. essential oils such as e.g. citrus oil, oil of anis, eucalyptus oil, malt extract or other flavour additives which i.a. are constituent parts of sweets are added.
  • essential oils such as e.g. citrus oil, oil of anis, eucalyptus oil, malt extract or other flavour additives which i.a. are constituent parts of sweets are added.
  • the final product may contribute in giving the final product a desired sugar content and a desired structure.
  • 363 g potatoes of the Hansa sort were peeled to form a peel (61 g) and peeled potatoes (302 g) with a dry solids content of 24.6%. The latter were sliced to form slices having a thickness not exceeding 3 mm. 16.2 g potato slices were dried in a drying chamber with superheated steam at 140°C and at a constant pressure of 1.3 ata. The steam was introduced into the chamber at the bottom and when the temperature of the discharge steam at the top had reached a constant level - after 35 minutes - the drying was stopped. The weight of the dried product was 4.1 g and it had a dry solids content of 97.2%. The product was crisp, golden brown, and had a long shelf life.
  • Potatoes of the Hansa sort were peeled and then sliced to form slices having a thickness not exceeding 3 mm.
  • the potato slices were dipped into boiling water wherein 2.5% NaCl had been dissolved for 3 minutes.
  • the dry solids content of the boiled potato slices was
  • a black salsify root (containing inulin and having a nutty flavour) was peeled and the peeled root was cut into slices having a 5 thickness not exceeding 3 mm.
  • the peeled root had a dry solids content of 19.9%.
  • the weight of the dried product was 4.9 g and it had a dry solids
  • a cleaned sugar beet of 917 g was peeled to form a peeled beet having a weight of 715 g.
  • the beet was cut into slices having a thickness not exceeding 5 mm.
  • the dry solids content in the pieces 20 amounted to 24.1% (105°C, 24 hours).
  • a portion of pieces of 42 g was steam dried in a batch test drier with a drying chamber using superheated steam at 150°C which was introduced into the chamber at the bottom, " he drying was effected at a constant pressure of 1.5 ata, and the drying time was 25 about 18 minutes. 10.3 g dried sugar beet pieces were obtained having a dry solids content of 98.1% and a saccharose content of 63.2%. The product was crisp, brownish, and had a long shelf life.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

A method of preparing a dry, edible plant material wherein pieces of a water containing plant material having at least one dimension not exceeding 7 mm are dried with superheated steam in a fluid bed. The result is a crisp, golden product having a long shelf life and wide utility.

Description

Method of preparing a dry, edible plant product.
The present invention relates to a method of preparing a dry, edible plant product by drying pieces of a water-containing plant material . In a prior art method of the above mentioned type flakes of corn are roasted so as to form the so-called corn flakes which in admixture with milk i.a. are used as breakfast cereal. Such roasting process presents i.a. the drawback that it easily results in burnt products. Likewise, it is known to boil fresh potato slices in oil so as to form the so-called potato chips or chips which are used as snacks and to accompany dinner courses.
The shelf life and use of said known crisp potato products are fairly limited due to their oil content. The object of the invention is to provide an easy and gentle method of preparing crisp, edible plant products having a long shelf life and wide utility.
This object is obtained according to the invention by drying pieces of vegetable material having at least one dimension not exceeding 7 mm with superheated steam in a fluid bed.
The invention is based on the discovery that steam drying pieces of a plant material in a fluid bed partly results in a very gentle drying and partly can be done with considerably greater production speed than e.g. roasting provided that at least one of the dimensions of the pieces of the plant product, such as the thickness, does not exceed the above mentioned limit.
With a view to production speed and utility of the final product, oblong pieces of plant material are preferably used having both a thickness and a width not exceeding 7 mm. Steam drying which is preferably carried out under a low superatmospheric pressure and at a temperature of above 100°C and particularly between 110 and 200°C partly serves to reduce the water content of the product to a desired value which typically is between 95 and 99% without significant oxidation, and partly to reduce the number of germs of the final product so as to improve the shelf life and to make it suitable for human consumption.
The crispness of the final product decreases with increasing superatmospheric pressure during the steam drying and, therefore, the pressure used is preferably subatmospheric pressure or a superatmospheric pressure not exceeding 2.5 ata and advantageously above 0.5 ata. The steam drying operation is preferably effected in an apparatus of the type disclosed in Danish patent application No. 1013/84. The use of such an apparatus for drying said pressed plant material is particularly advantageous in that the pieces of plant material are removed from the drying zones as the water content reaches a sufficiently low level. This results in a considerably reduced risk of adherence of the material to the heat surfaces and the risk of burning of said material. Thus, in practice it has been possible to prepare a dry, light product.
A high degree of crispness is not only favourable in terms of flavour but the product is also less likely to absorp liquid and become soft. This is of great importance when used in admixture with milk as breakfast cereal.
A variety of water-containing materials may be used as a starting material. Examples of such materials are potatoes, black salsifies, beets, carrots, Jerusalem artischoke, parsnip, onions, manioc, taro, and yam.
The dry product formed by the method according to the invention is suitable for many purposes. Thus, after milling, if desired, it may be used as an additive for many food products, such as bread and cake dough, or in sweets, such as confectionery.
The method according to the invention will be particularly suitable for the production of storage stable food products or food additives for use in tropic or sub-tropic areas.
As known, water-containing plant materials can only be stored for a very short period under the temperature and humidity conditions prevailing in these areas. This means that it is difficult to secure a steady food supply between the harvest seasons. Such steady food supply can be obtained by simple means with the method according to the invention as steam is the only requirement for making a dry storage stable product which may be used directly or in admixture with other components including water. Examples of tropical and subtropical plant materials which may be advantageously treated by the method according to the invention are plant materials, such as manioc, taro, and yam having a high starch content.
When using sugar beets as starting material, the washed beets are preferably peeled to remove the surface layer of the sugar beets and to remove soil, stones, and other impurities which are located in crevices and cavities in the surface of the beets. About 5-35% by weight of the beet material (including impurities) depending on the condition of the beet material are preferably removed during the peeling. In practice, it has been found that by peeling the beets a final product is obtained having a substantially better colour and flavour than by using non-peeled beets which when dried form a darker and more bitterly tasting final product.
The portions of the beets removed by peeling may be processed in a well known manner.
Following peeling the peeled beets are sliced in a well known manner. This slicing results in the formation of relatively long slices having substantially quadratic cross-sectional shape, e.g. slices having the dimensions 2-7 x 2-7 x 40 mm. The use of such elongated substantially quadratic slices is advantageous because the final product in that case will be substantially needle or fibre shaped.
A product produced from sugar beets by the method according to the invention typically contains about 60% saccharose, about 13% insoluble and soluble fibres, about 4% glucose, about 4% fructose, about 2% ashes, about 3% protein and about 2% water.
When the dry product formed by the method according to the invention is used for the production of confectionery, e.g. essential oils such as e.g. citrus oil, oil of anis, eucalyptus oil, malt extract or other flavour additives which i.a. are constituent parts of sweets are added.
It may also be used as a component of chocolate products.
Thus, it may be uniformly distributed in a chocolate mass or be used in the form of a bar and be provided with a coating of chocolate. Thus, the final product may contribute in giving the final product a desired sugar content and a desired structure. The invention will now be described in detail with reference to the following examples.
EXAMPLE 1
363 g potatoes of the Hansa sort were peeled to form a peel (61 g) and peeled potatoes (302 g) with a dry solids content of 24.6%. The latter were sliced to form slices having a thickness not exceeding 3 mm. 16.2 g potato slices were dried in a drying chamber with superheated steam at 140°C and at a constant pressure of 1.3 ata. The steam was introduced into the chamber at the bottom and when the temperature of the discharge steam at the top had reached a constant level - after 35 minutes - the drying was stopped. The weight of the dried product was 4.1 g and it had a dry solids content of 97.2%. The product was crisp, golden brown, and had a long shelf life.
Similar results were obtained when using slices having both a thickness and a width of 3 mm.
EXAMPLE 2
Potatoes of the Hansa sort were peeled and then sliced to form slices having a thickness not exceeding 3 mm. The potato slices were dipped into boiling water wherein 2.5% NaCl had been dissolved for 3 minutes. The dry solids content of the boiled potato slices was
20.6%.
14.7 g boiled potato slices were dried in a drying chamber as described in example 1. The drying time was 42 minutes. The weight of the dried product was 3.14 g and it had a dry solids content of 96.3%. The product was crisp, golden brown, and had a salty flavour. The strength of salt in the final product is determined by the salt concentration in the boiling water and/or optionally the following sluice.
Similar results were obtained with slices having both a thickness and a width of 3 mm. EXAMPLE 3
A black salsify root (containing inulin and having a nutty flavour) was peeled and the peeled root was cut into slices having a 5 thickness not exceeding 3 mm. The peeled root had a dry solids content of 19.9%.
24.2 g peeled black salsify root was dried in a drying chamber as described in example 1. The drying time was 26 minutes.
The weight of the dried product was 4.9 g and it had a dry solids
10 content of 98.2%. The product was crisp and brown and had a more neutral flavour than the raw material.
Similar results were obtained with slices having both a thickness and a width of 3 mm.
15 EXAMPLE 4
A cleaned sugar beet of 917 g was peeled to form a peeled beet having a weight of 715 g. The beet was cut into slices having a thickness not exceeding 5 mm. The dry solids content in the pieces 20 amounted to 24.1% (105°C, 24 hours).
A portion of pieces of 42 g was steam dried in a batch test drier with a drying chamber using superheated steam at 150°C which was introduced into the chamber at the bottom, "he drying was effected at a constant pressure of 1.5 ata, and the drying time was 25 about 18 minutes. 10.3 g dried sugar beet pieces were obtained having a dry solids content of 98.1% and a saccharose content of 63.2%. The product was crisp, brownish, and had a long shelf life.
30
'}

Claims

C 1 a i m s
1. A method of preparing a dry, edible plant product by drying pieces of a water containing plant material, c h a r a c t e - r i z e d in drying pieces of plant material having at least one dimension not exceeding 7 mm with superheated steam in a fluid bed.
2. A method according to claim l c h a r a c t e r i z e d in that the water containing pieces of plant material have both a thickness and a width not exceeding 7 mm.
3. A method according to claim l c h a r a c t e r i z e d in that the drying is effected at a pressure of between 0.5 and 2.5 ata.
4. A method according to claim l c h a r a c t e r i z e d in that the drying is effected with superheated steam having a temperature of from 110°C to 200°C.
5. A method according to claim 1 c h a r a c t e r i z e d in that during the drying operation pieces of plant material are removed from the drying zones as their water content reaches a sufficiently low level .
PCT/DK1987/000053 1986-05-06 1987-05-06 Method of preparing a dry, edible plant product WO1987006799A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8602078A SE8602078D0 (en) 1986-05-06 1986-05-06 PROCEDURE FOR MANUFACTURING A TORT, EDIBLE PLANT PRODUCT
SE8602078-1 1986-05-06

Publications (1)

Publication Number Publication Date
WO1987006799A1 true WO1987006799A1 (en) 1987-11-19

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PCT/DK1987/000053 WO1987006799A1 (en) 1986-05-06 1987-05-06 Method of preparing a dry, edible plant product

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WO (1) WO1987006799A1 (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0330576A1 (en) * 1988-02-25 1989-08-30 Jacques Moreau Process for producing dehydrated fruits
FR2679419A1 (en) * 1991-07-26 1993-01-29 Donnard Larzul Anne Method and installation for the cooking and drying under vacuum of branched vegetables or mushrooms
WO1995002336A1 (en) * 1993-07-12 1995-01-26 David Dorricott Vegetable crisps and method for their production
WO1995025440A1 (en) * 1994-03-24 1995-09-28 British Sugar Plc Palatable compositions comprising sugar beet fibre
EP0962152A1 (en) * 1998-06-03 1999-12-08 Saint-Louis Sucre S.A. Sugar rich food supplement made of milled and dried roots such as sugar beet and preparation thereof
WO2004066751A1 (en) * 2003-01-31 2004-08-12 Nederlandse Organisatie Voor Toegepast-Natuurwe Tenschappelijk Onderzoek Tno Process for thermally treating a product with steam
ITUB20160339A1 (en) * 2016-01-29 2017-07-29 New Foods Ind S P A CONTINUOUS ABATEMENT SYSTEM OF BACTERIAL CHARGES ON DEHYDRATED PRODUCTS

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2856746C2 (en) * 1978-01-02 1984-04-26 Top Foods Elburg B.V., Elburg Process for the production of a preliminary product for French fries
EP0153704A2 (en) * 1984-02-24 1985-09-04 Aktieselskabet De Danske Sukkerfabrikker Process and apparatus for removal of liquid from a solid particulate material

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2856746C2 (en) * 1978-01-02 1984-04-26 Top Foods Elburg B.V., Elburg Process for the production of a preliminary product for French fries
EP0153704A2 (en) * 1984-02-24 1985-09-04 Aktieselskabet De Danske Sukkerfabrikker Process and apparatus for removal of liquid from a solid particulate material

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN, Vol. 9, Nr. 145, C 287; & JP,A,60 027 357, publ. 1985-02-12. *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0330576A1 (en) * 1988-02-25 1989-08-30 Jacques Moreau Process for producing dehydrated fruits
FR2627666A1 (en) * 1988-02-25 1989-09-01 Moreau Jacques PROCESS FOR THE PREPARATION OF FRUITS DESHYDRATES
FR2679419A1 (en) * 1991-07-26 1993-01-29 Donnard Larzul Anne Method and installation for the cooking and drying under vacuum of branched vegetables or mushrooms
WO1995002336A1 (en) * 1993-07-12 1995-01-26 David Dorricott Vegetable crisps and method for their production
WO1995025440A1 (en) * 1994-03-24 1995-09-28 British Sugar Plc Palatable compositions comprising sugar beet fibre
GB2287636B (en) * 1994-03-24 1998-02-11 British Sugar Plc Palatable compositions comprising sugar beet fibre
EP0962152A1 (en) * 1998-06-03 1999-12-08 Saint-Louis Sucre S.A. Sugar rich food supplement made of milled and dried roots such as sugar beet and preparation thereof
FR2779324A1 (en) * 1998-06-03 1999-12-10 Saint Louis Sucre Sa FOOD QUALITY CONTENT, RICH IN SUGAR, AND COMPOUND OF DRYED AND DRYED ROOTS, SUCH AS BEET, AND PROCESS FOR PREPARING THE SAME
WO2004066751A1 (en) * 2003-01-31 2004-08-12 Nederlandse Organisatie Voor Toegepast-Natuurwe Tenschappelijk Onderzoek Tno Process for thermally treating a product with steam
US8956675B2 (en) 2003-01-31 2015-02-17 Nederslandse Organisatie voor Toegepast-Natuurwerenschappelijk Onderzoek TNO Process for thermally treating a product with steam
ITUB20160339A1 (en) * 2016-01-29 2017-07-29 New Foods Ind S P A CONTINUOUS ABATEMENT SYSTEM OF BACTERIAL CHARGES ON DEHYDRATED PRODUCTS

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