Method for producing refreshable dry food
US4612200A · kind A · utility
13Cited by
2References
8Claims
0Family size
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Inventor
Key dates
| Filing date | Aug 27, 1985 |
| Grant date | Sep 16, 1986 |
| Priority date | — |
| Expiry date | Aug 27, 2005 |
Classification
- Technology area (CPC F)Mechanical Engineering; Lighting; Heating
- CPC primaryF25D2700/16
- WIPO fieldChemical engineering
- WIPO sectorChemistry
Abstract
A method of producing refreshable dry food comprises the step of placing unfrozen raw food in a vacuum chamber; reducing the pressure in the chamber to a value within the range 1 Torr to 5 Torr thereby reducing the temperature to a value within the range of -10.degree. C. to 0.degree. C.; irradiating the food with infrared energy having a wavelength of at least 5 microns; and terminating the irradiation when the food reaches a temperature in the range +5.degree. C. to +40.degree. C. whereby the food is dried before its texture is adversely affected.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.