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Method and apparatus for accelerated freeze drying

  • US 3,883,958 A
  • Filed: 01/14/1974
  • Issued: 05/20/1975
  • Est. Priority Date: 03/10/1973
  • Status: Expired due to Term
First Claim
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1. In a process for freeze drying a food product, the steps of situating the food product while it is in a frozen condition in an evacuated chamber between a pair of capacitor electrodes for utilizing the food product as a dielectric between said electrodes, initially exposing the latter food product, while it is situated between said capacitor electrodes, to the heat of infrared rays for extracting water from the food product by sublimation and evaporation, and after initially exposing the food product to the heat of the infrared rays for a given length of time and while continuing the exposure of the food product to the infrared rays, electrically energizing said electrodes in a manner producing between the electrodes the energy of a radio frequency field which is transformed into thermal energy by dielectric losses which occur in the interior of the food product for heating the food product simultaneously with infrared radiation and with said thermal energy resulting from dielectric losses, only after initial heating with the infrared rays for said given length of time.

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