| 摘要 |
1,133,929. Potato crisps &c. WHITE CONSOLIDATED INDUSTRIES Inc. 3 May, 1967 [4 May, 1966; 27 April, 1967], No. 20484/67. Headings A2D and A2E. Vegetables, particularly potato crisps, are cooked in a vegetable oil heated above 300‹F. for a period of time sufficient to complete the cooking process and reduce the moisture content therein, and the vegetable product is then removed from the oil with a remaining moisture content in excess of say 2% (typically between 5% and 15%), and is transferred directly to a vacuum chamber and dried at a pressure below atmospheric pressure to further reduce the moisture content. The vacuum chamber is maintained at an elevated temperature usually not exceeding 180‹F. and under a pressure at least 4 inches Hg below atmospheric. In the cooking of potato crisps from potatoes having a sugar content greater than 0.5% by weight of the solid matter of the potato, the cooked crisps are removed from oil before the relationship: exceeds 30%. The vacuum chamber 22, Fig. 2, is provided with rotary or flap valves 37 and 42, open mesh conveyers 45, 46 and 47, heaters 58 for warming the air and parts of the chamber (rather than the potato crisps directly) and a layer of insulation 28. The potato crisps may be lightly salted immediately before entering the chamber. |
