Process for making rehydratable food pieces using impingement drying

US6468573B1 · kind B1 · utility

Assignee

• Basic American, Inc. · US

Inventors

• Marlin Herrick · Blackfoot, US
• J. Layne Anderson · Blackfoot, US
• Gary R. Eversoll · Idaho Falls, US
• Kern Cooper · Pocatello, US
• Ronald L. Luedeman · Blackfoot, US
• Gordon Ching · Modesto, US

Key dates

• Filing date: Sep 29, 2000
• Grant date: Oct 22, 2002
• Expiry date: Sep 29, 2020

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P30/38
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A method for making dehydrated, shelf-stable, puffed, rapidly-rehydratable, vegetable or fruit food pieces by puffing and drying moist food pieces (e.g. potato shreds) by conveying them in a bed through an impingement drying zone maintained at substantially atmospheric pressure in which streams of pressurized heated gas in a plurality of spaced fluid conduits exit from the conduits in spaced impinging streams at a velocity in excess of about 1,000 feet per minute are directed against the moist food pieces to cause the pieces to be suspended in a fluidized bed. In one case, the heated gas causes the moisture content of the moist food pieces to be reduced rapidly to puff them into porous pieces which exit the impingement drying zone having a moisture content of at least about 4% with a texture and appearance suitable for use as a rehydratable food piece.