| 摘要 |
537,669. Preserving potatoes &c. JONES, C. R., and GREER, E. N. Jan. 19, 1940, No. 1222. [Class 49] Potatoes and other starch-containing vegetables are reduced to a dry powder by cooking, breaking up the mass, partly drying, and then disintegrating in a hammer mill ; or if the part-drying step is carried out by a roller drier the breaking up may be omitted. A current of pre-heated air may be passed through the mill to dry the disintegrated material during its air-borne travel after passing through the screen of the mill. |
