Title:
NOVEL INFRARED DRY BRANCHING (IDB) AND INFRARED DRYING TECHNOLOGIES FOR FOOD PROCESSING
Document Type and Number:
WIPO Patent Application WO2006020749
Kind Code:
A3
Abstract:
This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named "infrared dry-blanching" (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.
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Inventors:
PAN ZHONGLI (US)
MCHUGH TARA H (US)
MCHUGH TARA H (US)
Application Number:
PCT/US2005/028502
Publication Date:
December 28, 2006
Filing Date:
August 10, 2005
Export Citation:
Assignee:
US AGRICULTURE (US)
PAN ZHONGLI (US)
MCHUGH TARA H (US)
PAN ZHONGLI (US)
MCHUGH TARA H (US)
International Classes:
A23B4/01
Foreign References:
| US5603973A | 1997-02-18 | |||
| US5747087A | 1998-05-05 | |||
| EP0582922A1 | 1994-02-16 |
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