WO2016146807A1 - Procédé de déshydratation de tranche d'aliment - Google Patents

Procédé de déshydratation de tranche d'aliment Download PDF

Info

Publication number
WO2016146807A1
WO2016146807A1 PCT/EP2016/055934 EP2016055934W WO2016146807A1 WO 2016146807 A1 WO2016146807 A1 WO 2016146807A1 EP 2016055934 W EP2016055934 W EP 2016055934W WO 2016146807 A1 WO2016146807 A1 WO 2016146807A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
water
slice
slices
air
Prior art date
Application number
PCT/EP2016/055934
Other languages
English (en)
Inventor
Barbara WARBURG
Original Assignee
Frito-Lay Trading Company Gmbh
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 Frito-Lay Trading Company Gmbh filed Critical Frito-Lay Trading Company Gmbh
Publication of WO2016146807A1 publication Critical patent/WO2016146807A1/fr

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
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/06—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching, combined with subsequent drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting

Definitions

  • This invention relates to a method of removing water from a water-coated surface of a food slice, in particular to form a snack food. This invention also relates to a method of producing a cooked snack food slice.
  • starch is removed because otherwise the starch may cause the potato chips to stick to each other during frying. Also, starch may build up in the fryer which may cause blockages or reduce the fryer efficiency or performance.
  • the washing process may be carried out in any of a variety of devices which use cold or warm water and agitation to separate and wash the slices (see U.S. Patent Nos. 3,223,024, 4,251 ,895 and 4,272,554 for exemplary processes).
  • the designs usually provide a means whereby slices too small to be included in the commercial product are selected out, and the starch and fragments are removed as the process water is changed.
  • Many processes also use water to cool and lubricate the sheer and/or to convey slices from the slicer to the wash tank.
  • the wash water may be filtered to remove the starch and recycled.
  • the wash water must eventually be discharged and replaced and must usually be treated to meet discharge permit specifications (effluent pollution control requirements).
  • Wash water adheres to the surfaces of the washed potato slices. If the potato slices are fried immediately after washing, this surface water may constitute a significant amount (e.g., about 15 wt%) of the total water removed by evaporation during frying. Added water in a hot oil fryer also contributes to loss of oil due to the "steam distillation" of the oil in a two-phase system. These effects may significantly reduce the energy efficiency of the frying process and may also reduce product quality and/or uniformity.
  • Potato chips exhibit specific organoleptic properties, in combination with visual appearance, to the consumer.
  • the consumer desirous of purchasing a potato chip has a clear expectation of these product attributes in the product.
  • the present invention accordingly provides a method of removing surface water from a water-coated surface of a food slice, for example to form a snack food, the method comprising the steps of:
  • the present invention further provides method of removing water from a water-coated surface of a food slice, the method comprising the steps of:
  • the present invention further provides a method of producing a cooked snack food slice, the method comprising the steps of:
  • the present inventors have found that the provision of such an air jet treatment, subsequent to a water washing treatment, which may be conventional, at a particular air flow velocity can surprisingly achieve lower free surface water content in the resultant food slice immediately prior to cooking by frying.
  • the free surface water content of the potato slices is lowered, which can improve the energy efficiency of the frying process and can also improve product quality and/or uniformity when the potato slices are subjected to cooking by a frying process.
  • the present invention is at least partly predicated on the finding by the present inventor that although some free surface water can be blown by low velocity air off the surface of a water- coated food slice, such as a potato slice, low velocity air blowing alone cannot remove sufficient free surface water, because the food slice has "hard to remove" free surface water on its surface. That "hard to remove" free surface water can be removed by blowing the free surface water off the food slice surface using air jets at a selected air jet velocity. The air jets are controlled to provide a low free water content in the food slices so that the food slices can be cooked by frying without excessive water evaporation during the frying process.
  • Figure 1 schematically illustrates a potato slice to be de-watered in an embodiment of the method of the present invention
  • Figure 2 schematically illustrates the relationship between free surface water film thickness and air velocity of an air jet applied to a potato slice to be de-watered in an embodiment o the method of the present invention
  • Figure 3 is a schematic side view of an apparatus for de-watering potato slices, prior to cooking by frying, for use in an embodiment of the method of the present invention
  • Figure 4 is a schematic plan view of a lower belt for use in belt assembly in an embodiment of the method of the present invention.
  • Figure 5 is a schematic plan view of an upper belt for use in belt assembly in an embodiment of the method of the present invention.
  • FIG. 1 schematically illustrates a potato slice 2 to be de-watered in an embodiment of the method of the present invention.
  • the potato slice 2 is coated with free surface water to form a water-containing surface layer 4.
  • the free surface water is present in a "hard to remove" fraction which is primarily an interior free surface water layer and an "easy to remove” fraction which is primarily an exterior free surface water layer.
  • the method of the invention may be employed to de-water any food slices coated with surface water.
  • the food slices may comprises slices o other vegetables, for example root vegetable such as carrot, parsnip, beetroot, sweet potato, etc. Any of these vegetable slices may be used to firm a snack food.
  • the food slices may be fruit slices for the manufacture of any fruit-containing food product, including purees and beverages, or snack food produced from the fruit slices.
  • the food slices may be planar and have opposite planar surfaces.
  • the food slices may have a non -planar cross-section, for example they may be crinkle cut or ridged.
  • the food slices may have any plan shape, which may be regular, for example rectangular, square, triangular, hexagonal etc, or irregular, for example the shape of slice cut from a peeled vegetable, such as a potato, or fruit, such as an apple.
  • the present inventor has found by extensive experimental research that with regard to the "hard to remove” fraction, surface tension forces are dominant and that the free surface water can be removed by employing high velocity air jets to remove the free surface water from the surface of the potato slice.
  • the high velocity air jets remove the free surface water so that the resultant potato slice has controUably low free surface water content.
  • FIG. 3 An embodiment of an apparatus for de-watering potato slices, prior to cooking by frying of the potato slices to form potato chips, according to one aspect of the method of the present invention is illustrated in Figures 3 to 5.
  • a primary endless belt conveyor 10 in the form of a belt assembly 12 having a substantially horizontal orientation is provided.
  • An inlet end of the conveyor 10 communicates with an exit of a water flume 14 (illustrated schematically) comprising part of a washing unit for the potato slices 2.
  • the conveyor 10 carries a succession of the potato slices 2.
  • the conveyor 10 has a translational speed of from 0.1 to 0,5 m/second, typically about 0.2 m/second.
  • An outlet end 13 of the conveyor 10 communicates with an output conveyor 15 which conveys the de-watered potato slices 2 for further processing, such as cooking by frying.
  • the potato slices 2 have been randomly delivered onto the conveyor 10.
  • the potato slices 2 are delivered onto the conveyor 10 in a slice distribution so as to have at least about 50% of the slices being single slices, i.e.
  • the potato slices 2 typically have a thickness of 1 to 2 mm, more typically about 1.35 mm (53 thousandths of an inch).
  • the potato slices 2 have been pre-treated in water in a washing step which is conventionally used in potato chip manufacture to remove surface starch from the cut slice surface. After the washing step and prior to the de-watering step the potato slices 2 have about 10 to 30 wt% free surface water, typically from 15 to 25 wt%, free surface water based on the dry weight of the final potato chip produced from the potato slice 2.
  • dry weight of the final potato chip assumes 1-2 wt%, typically about 1.5 wt%, water content in the total weight of the final cooked and dried potato chip, prior to final seasoning of the potato chip.
  • the belt assembly 12 comprises an upper endless belt 16 and a lower endless belt 18, which define a product flow path 20 therebetween.
  • a plurality of the water-coated potato slices 2 are fed along the product flow path 20 by rotation of the upper and lower endless belts 16, 18.
  • the product flow path 20 has a height, defined between the upper and lower surfaces 22, 24 of the respective upper and lower endless belts 16, 18, which is greater than 200% of the maximum thickness of the potato slices 2.
  • the height of the product flow path 20 is from 220 to 300% of the maximum thickness of the potato slices 2.
  • the upper endless belt 16 comprises a plurality of interlinked metal links 26 having an open area of from 75 to 85% and a link depth of from 4 to 6 mm. Preferably, the open area is from 80 to 85% and the link depth is about 5 mm.
  • the plurality of interlinked metal links 26 form a rectangular grid structure in the upper endless belt 16.
  • the lower endless belt 18 comprises a plurality of interlinked metal links 28 having an open area of from 60 to 75% and a link depth of from 5 to 8 mm. Preferably, the open area is from 65 to 70% and the link depth is about 6 mm.
  • the plurality of interlinked metal links form a rectangular grid structure in the lower endless belt 18,
  • the lower endless belt 18 can extend at its upstream end into a wash tank for collecting washed food slices 2 thereon.
  • a further lower belt 19 is provided which extends into water flume 14, or a wash tank, for collecting washed food slices 2 thereon and then delivers the washed food slices 2 onto the lower endless belt 18, and this embodiment provides the advantage that the lower endless belt 18 is relatively dry, and has a coating of water limited to water originating from only the food slices 2, since the lower endless belt 18 has not extended into the washing unit.
  • At the air-blower station 34 at least one air jet 38 from an air jet nozzle 40 is applied, as an air knife, onto the water-containing layer at an air velocity at the water-containing layer of from 60 - 130 metres per second.
  • the at least one air jet 38 blows at least a proportion of the water-containing layer from the surface of the potato slices 2.
  • the air velocity is from 85 - 130 metres per second.
  • the at least one air jet 38 is applied at an angle of from 75 to 105 degrees to the surface of the potato slices 2.
  • the at least one air jet 38 is applied at a substantially perpendicular orientation to the surface of the potato slices 2.
  • the air jet treatment is carried out on opposite major surfaces 44, 46 of the potato slices 2, with the opposite surfaces 44, 46 being treated substantially simultaneously.
  • the air jet temperature is from 20 to 100°C.
  • the temperature of the water-coated surface prior to air jet impact is from 10 to 40 °C, preferably from 15 to 25 °C.
  • the air jet treatment is carried so as to provide, after the air jet treatment, a residual free surface water content on the potato slices 2 of from 1 to less than 8 wt%, preferably from 1 to 5 wt%, based on the total weight of the potato slices 2.
  • a bulk air flow is provided around the potato slices 2 to entrain dispersed droplets of water within the bulk air flow to convey the droplets away from the potato slices 2.
  • the bulk air flow is induced by suction of air away from the potato slices which is provided by at least one port (not shown) in at least one vacuum plenum 50 located in the vicinity of the potato slices 2.
  • plural vacuum plenums 50 are provided, each opposite a respective air jet nozzle 40.
  • the bulk air flow has an air velocity at the water-and-oil-containing layer of from 5 - 90 metres per second, for example from 50 to 80 m/s.
  • the vacuum plenum 50 applies a negative pressure of from -20 to -120 mbar, for example from -90 to -1 10 mbar.
  • the at least one port is typically located at a distance of from 5 to 25 mm, for example from 8 to 15 mm, from the surfaces of the potato slices 2.
  • the potato slices 2 are supported by and retained within the specifically configured belt assembly 12 which not only holds the potato slices 2 against being blown off by the air jet 38 but also permits water and air transmission therethrough to ensure effective water removal.
  • At least one air jet 38 from an air knife is applied onto the water- containing layer resulting from a prior washing process to blow at least a proportion of the water-containing layer from the surfaces of the potato slices 2.
  • the at least one air jet 38 is applied to the potato slices 2 when the potato slices 2 are in the product flow path and between the upper and lower endless belts 16, 18.
  • the plurality of the air jets 38 are applied both downwardly and upwardly against the upper and lower surfaces 44, 46, respectively, of the potato slices 2.
  • At least one of the plurality of air jets 38 is applied upwardly against the lower surface 46 of the potato slices 2 at an upstream location, with respect to the flow of the potato slices 2 along product flow path, relative to at least one the plurality of air jets 38 which is applied downwardly against the upper surface 44 of the potato slices 2.
  • the product flow path 20 has a height, defined between the upper and lower surfaces 22, 24 of the respective upper and lower endless belts 16, 18, which is greater than 200% of the maximum thickness of the potato slices 2, in the absence of any net upward force on the potato slice 2 from an air jet causing the potato slice to be at least partially lifted off the lower endless belt 18, an upper surface of the potato slice is substantially free from contact with the upper endless belt 16.
  • one or more lower air jets causes the potato slice to be at least partially lifted off the lower endless belt 18 at least once, and this has been found to achieve an additional reduction in the water content of the potato slice 2, by removal of surface water using the air jets, as compared to constant contact of the lower surface of the potato slice 2 and the lower endless belt 18.
  • the potato slices 2 are cooked, for example by frying in oil, to form a snack food, in this embodiment potato chips.
  • the bulk moisture content of the potato slices 2 is reduced from an average value of at least 75 wt%, typically about 80 wt%, based on the total weight of the potato slices 2 to an average final moisture content for the potato slices of 2 +/- 0.5 wt% based on the dry weight of the potato chip.
  • the oil typically comprises a vegetable oil such as sunflower oil, conventionally used for manufacturing potato chips.
  • the oil is any other vegetable oil, optionally at least one or a mixture of at least two of sunflower oil, rapeseed oil and olive oil.
  • the number of air knives may be varied.

Landscapes

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

Abstract

L'invention concerne un procédé permettant d'éliminer l'eau de surface provenant d'une surface recouverte d'eau d'une tranche d'aliment, en particulier pour former un amuse-gueule, le procédé comprenant les étapes consistant : à fournir une tranche d'aliment ayant au moins une surface qui est revêtue d'une couche contenant de l'eau sur la surface de la tranche d'aliment ; et à appliquer au moins un jet d'air sur la couche contenant de l'eau à une vitesse de l'air sur la couche contenant de l'eau de 60 à 130 mètres par seconde pour souffler au moins une proportion de la couche contenant de l'eau provenant de la surface de la tranche d'aliment.
PCT/EP2016/055934 2015-03-18 2016-03-18 Procédé de déshydratation de tranche d'aliment WO2016146807A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1504563.6A GB2536625B (en) 2015-03-18 2015-03-18 Food slice de-watering method
GB1504563.6 2015-03-18

Publications (1)

Publication Number Publication Date
WO2016146807A1 true WO2016146807A1 (fr) 2016-09-22

Family

ID=53051990

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2016/055934 WO2016146807A1 (fr) 2015-03-18 2016-03-18 Procédé de déshydratation de tranche d'aliment

Country Status (2)

Country Link
GB (2) GB2536625B (fr)
WO (1) WO2016146807A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106723172A (zh) * 2017-01-26 2017-05-31 王静龙 一种黑豆筛选设备
CN112493508A (zh) * 2020-11-25 2021-03-16 肖月发 一种风干式辣椒洁净装置

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108142963B (zh) * 2018-01-05 2020-01-24 河南科丰种业集团有限公司 一种手动蘑菇挤压除水装置
CN111838711B (zh) * 2020-07-31 2021-08-27 义乌市义心科技有限责任公司 一种农产品加工用的沥水吹干设备

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3223024A (en) * 1961-01-23 1965-12-14 Heat Control Inc Food washing and cooking apparatus
WO1996039867A1 (fr) * 1995-06-07 1996-12-19 Heat And Control, Inc. Procede et appareil pour la preparation d'aliments du type amuse-gueule
US5802959A (en) * 1995-06-07 1998-09-08 Heat And Control, Inc. Baked, non-oil containing snack product food
EP1001684B1 (fr) * 1997-07-24 2004-07-28 Zweifel Pomy-Chips Ag Morceaux de pomme de terre deshydrates et leurs procedes de preparation
WO2007041679A2 (fr) * 2005-10-04 2007-04-12 Jamshid Ashourian Procedes de fabrication d'en-cas et produits obtenus par ces procedes
US20080138480A1 (en) * 2006-07-19 2008-06-12 John Richard Bows Process for making a healthy snack food
GB2481469A (en) * 2011-01-31 2011-12-28 Frito Lay Trading Co Gmbh De-oiling apparatus and method in the manufacture of low oil potato chips
GB2481735A (en) * 2011-01-31 2012-01-04 Frito Lay Trading Co Gmbh Packaging containing low surface oil potato chip
EP2832232A1 (fr) * 2012-03-29 2015-02-04 Nissin Foods Holdings Co., Ltd. Chips de pomme de terre non frites

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7294026B1 (en) * 2006-07-20 2007-11-13 Panduit Corp. RS-485 connector plug and housing
GB2481927B (en) * 2011-01-31 2012-05-23 Frito Lay Trading Co Gmbh Bag of low surface oil potato chips

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3223024A (en) * 1961-01-23 1965-12-14 Heat Control Inc Food washing and cooking apparatus
WO1996039867A1 (fr) * 1995-06-07 1996-12-19 Heat And Control, Inc. Procede et appareil pour la preparation d'aliments du type amuse-gueule
US5802959A (en) * 1995-06-07 1998-09-08 Heat And Control, Inc. Baked, non-oil containing snack product food
EP1001684B1 (fr) * 1997-07-24 2004-07-28 Zweifel Pomy-Chips Ag Morceaux de pomme de terre deshydrates et leurs procedes de preparation
WO2007041679A2 (fr) * 2005-10-04 2007-04-12 Jamshid Ashourian Procedes de fabrication d'en-cas et produits obtenus par ces procedes
US20080138480A1 (en) * 2006-07-19 2008-06-12 John Richard Bows Process for making a healthy snack food
GB2481469A (en) * 2011-01-31 2011-12-28 Frito Lay Trading Co Gmbh De-oiling apparatus and method in the manufacture of low oil potato chips
GB2481735A (en) * 2011-01-31 2012-01-04 Frito Lay Trading Co Gmbh Packaging containing low surface oil potato chip
EP2832232A1 (fr) * 2012-03-29 2015-02-04 Nissin Foods Holdings Co., Ltd. Chips de pomme de terre non frites

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106723172A (zh) * 2017-01-26 2017-05-31 王静龙 一种黑豆筛选设备
CN112493508A (zh) * 2020-11-25 2021-03-16 肖月发 一种风干式辣椒洁净装置

Also Published As

Publication number Publication date
GB201504563D0 (en) 2015-05-06
GB2539540A (en) 2016-12-21
GB2536625B (en) 2017-09-27
GB2536625A (en) 2016-09-28
GB2539540B (en) 2019-09-04

Similar Documents

Publication Publication Date Title
US7811615B2 (en) Corrugated knife fixture with variable pitch and amplitude
GB2539540B (en) Food slice de-watering method
US20100040750A1 (en) Method and apparatus to produce a fried food product having a reduced level of fat and acrylamide
WO2012104217A2 (fr) Appareil et procédé de séparation de tranches d'aliment
US10517431B2 (en) Fried food product with reduced oil content
AU2012213563B2 (en) Low surface oil potato chip and manufacture thereof
AU2014253911B2 (en) Method, apparatus and system for producing a food product
EP2670261B1 (fr) Appareil et procédé dans la fabrication de croustilles à faible teneur en huile
US20170020172A1 (en) De-Oiling Method in the Manufacture of Low Oil Potato Chips
CA2905757C (fr) Produit alimentaire frit ayant une teneur en huile reduite
WO2012104215A1 (fr) Appareil et procédé dans la fabrication de croustilles à faible teneur en huile
GB2539539B (en) De-oiling method in the manufacture of low oil snack food
GB2481927A (en) Packaging containing low surface oil potato chip
GB2482429A (en) Separating products on a conveyor using brush elements
GB2481734A (en) Method of manufacturing low surface oil potato chip using zonal microwave heating
GB2481735A (en) Packaging containing low surface oil potato chip
EP2471381A1 (fr) Procédé et usine pour la fabrication de couches de légumes et les produits obtenus à partir de celles-ci

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16710449

Country of ref document: EP

Kind code of ref document: A1

DPE1 Request for preliminary examination filed after expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16710449

Country of ref document: EP

Kind code of ref document: A1