FOOD PRODUCTS PROCESSING Russian patent published in 2010 - IPC A23L1/25 A23L1/214

Abstract RU 2402236 C2

FIELD: food industry.

SUBSTANCE: method for processing a food product consisting of plant tissues having a cellular structure with a significant starch content envisages placing food elements into a water liquid and applying acoustic energy with a chosen frequency, energy and time profile for modification of the cellular structure of the food elements surface by way of components removal from the cellular structure and formation of a pectic superficial section surrounding the core and serving as a barrier during the subsequent process of high-temperature preparation.

EFFECT: modified cellular structure provides for production of a surface with a relatively low moisture content essentially promoting moisture preservation in the core after subsequent heat treatment.

27 cl, 2 dwg, 14 ex

Similar patents RU2402236C2

Title	Year	Author	Number
FROZEN POTATO PRODUCT AND METHOD FOR PRODUCING THE SAME	2002	Romero Olmedo Matias	RU2287938C2
METHOD FOR REDUCING ACRYLAMIDE FORMATION IN HEAT-TREATED FOOD PRODUCTS	2008	Budro Ehrik Desai Pravin Maganlal Ehlder Vinsent Allen Fulcher Dzhon Gregori Dzhozef Ponnattu Kurian Li Vu Rao V. N. Mokhan Topor Majkl Grant Vogel Gerald Dzhejms	RU2423875C2
METHOD FOR REDUCING ACRYLAMIDE FORMATION	2008	Budro Ehrik Desai Pravin Maganlal Ehlder Vinsent Allen Fulcher Dzhon Gregori Leung Genri Kin-Khang Li Vu Topor Majkl Grant	RU2423876C2
METHOD FOR REDUCING FORMATION OF ACRYLAMIDE DURING PRODUCTION OF THERMALLY TREATED POTATO PRODUCTS IN FORM OF POTATO CHIPS OR FRENCH FRIES	2023	Goldshtein Vladimir Georgievich Degtiarev Vladimir Alekseevich Semenova Anastasiia Vladimirovna	RU2814622C1
METHOD FOR PREPARATION OF SNACK FOOD PRODUCT FOR HEALTHY ALIMENTATION	2009	Bovs Dzhon Richard Burnkham Kolin Dzheffri Khiki Dehvid Lester Khilliard Greg Paul Lok Mishel' Luiz N'Juberri Brajn Richard Papalia Rokko Dominik Peart Dzhoanna Luiz	RU2462047C2
COMPOSITIONS AND METHODS FOR MODIFICATION OF EDIBLE ROOT FOOD PRODUCTS SURFACE	2007	Sakhadzhan Majkl	RU2429716C2
METHOD FOR REDUCING ACRYLAMIDE CONTENT BY TREATMENT OF FOOD PRODUCT	2011	Bkhaskar Adzhaj Radzheshvar Grzeda Amanda Rajmond Dzhennifer Bell Topor Majkl Grant Trezza Tomas Entoni	RU2578480C2
METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2007	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2459417C1
DEVICE AND METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2011	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2474126C2
METHOD FOR PRODUCTION OF SNACK FOOD PRODUCT BENEFICIAL FOR HEALTH	2007	Bouz Dzhon Richard Burnkham Kolin Dzheffri Koker Dzhonatan Pol Ehlliz Dehvid Khiki Dehvid Lester Khilliard Grehg Pol Lok Mishel' Luize Maloni Norman Dzhon N'Juberri Brajan Richard Papalia Rokko Dominik Tomlinson Pol Frederik Vajtkhea Stenli Dzhozef Jonnone Martin	RU2420081C2

RU 2 402 236 C2

Authors

K'Jurulli Franka

Klingler Mario

Mouson Rejmond Frank

Suvanchevakorn Prajoutkh

Dates

2010-10-27—Published

2006-09-20—Filed