A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.
申请公布号
EP1937086(B1)
申请公布日期
2013.12.18
申请号
EP20060775004
申请日期
2006.09.20
申请人
SIMPLOT AUSTRALIA PTY LIMITED
发明人
CURULLI, FRANCA;KLINGLER, MARIO;MAWSON, RAYMOND FRANK;SUWANCHEWAKORN, PRAYOUTH