FOOD DEHYDRATION METHOD

• US 3,718,485 A
• Filed: 07/01/1970
• Issued: 02/27/1973
• Est. Priority Date: 07/01/1970
• Status: Expired due to Term

• Current Assignee: Marion P. Lankford
• Original Assignee: Marion P. Lankford
• Inventors: Lankford, Marion P.
• Primary Examiner(s): Bashore, S. Leon
• Assistant Examiner(s): Frei, Frederick
• Application Number:
  US05/051,535
• Time in Patent Office: 972 Days
• Field of Search: 99/199,204,1,DIG.5,1R,1P,246,403,410,411,412,413,414,415 34/15,92,109,184
• US Class Current: 426/438
• CPC Class Codes: A23L 19/03 consisting of whole pieces or fragments without mashing the original pieces
• CPC Class Codes: A23L 5/11 using oil

Abstract

A method for uniformly controlling the amount of medium and moisture residuals in processes for dehydrating particulate comestibles by contact with a heated liquid heat transfer medium within an evacuated drying region wherein each piece of comestible alternately is moved into contact with circulating medium to heat and vaporize its contained-moisture and then removed from such contact substantially into an adjacent vapor space to release a major portion of the vaporized moisture directly into that space and food products having unique structure and composition which are produced by such method.

Claims

2. The process of claim 1, including the additional steps of centrifuging the liquid heat transfer medium from the surfaces of said comestible within said drying zone at a predetermined moisture content;

cooling said comestible;

increasing the pressure in said drying zone to atmospheric; and

then removing the comestible from said drying zone.

3. In a process for removing moisture from a comestible by contacting it with a heated edible liquid heat transfer medium within an evacuated drying region, the improvement comprising the steps of maintaining a bath of medium in said drying region;

simultaneously defining a vapor space within said drying region separate from and overlying said bath of medium;

continuously and alternately, first moving the comestible into contact with the medium in said bath to vaporize its contained-moisture; and

then moving said comestible at least to the surface of said bath adjacent to said vapor space to release a major portion of the vaporized contained-moisture substantially into said vapor space.

4. The process of claim 3, including the additional steps of centrifuging the liquid heat transfer medium from the surfaces of said comestible within said drying zone at a predetermined moisture content;

cooling said comestible;

increasing the pressure in said drying zone to atmospheric; and

then removing the comestible from said drying zone.