CONTINUOUS COOKING APPARATUS AND METHOD EMPLOYING HYDROSTATIC PRESSURE

WIPO Patent Application WO2002015714

A3

A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a "U" -shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.

WO/2014/030733	BATTER-COATED OIL-COOKED FROZEN FOOD WHICH IS IN CONTACT WITH LIQUID SEASONING CONTAINING ACEROLA PUREE OR ACEROLA PULP
JPH07115929	PUDDING-LIKE GEL FOOD
JPS5564771	BAKING OF FOOD

DEFRANCISCI LEONARD
DEFRANCISCI LEONARD J

PCT/US2001/041819

May 30, 2002

August 22, 2001

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HOWDEN FOOD EQUIPMENT CORP (US)

A23L5/10; A47J27/16; A47J37/08; (IPC1-7): A23L1/00; A47J37/04; A23L1/01; A23L3/04; A23L3/18; A47J27/18; A47J37/12

GB1248629A	1971-10-06
US5546849A	1996-08-20
US4152975A	1979-05-08
US4752491A	1988-06-21
US3927976A	1975-12-23

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