Stability improvements of oat R-T-E cereals by high intensity microwave heating
US5198255A · kind A · utility
13Cited by
16References
66Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 18, 1992 |
| Grant date | Mar 30, 1993 |
| Priority date | — |
| Expiry date | Jun 18, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Disclosed are methods for treating a ready-to-eat cereal base fabricated from an oat containing cereal composition to increase the stability of the product. The methods comprise the step of subjecting the cereal base to a high intensity microwave field (>150 V/cm) for about 5 to 45 seconds. The treated cereal pieces exhibit superior stability and also improved flavor resulting from "interior" toasting of the cereal base.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.