Treated surfaces for high speed dough processing
US7771765B2 · kind B2 · utility
0Cited by
43References
20Claims
0Family size
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Key dates
| Filing date | Aug 9, 2004 |
| Grant date | Aug 10, 2010 |
| Priority date | — |
| Expiry date | Dec 1, 2026 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.