发明名称 |
Foodstuff Processing |
摘要 |
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 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 |
US2009087524(A1) |
申请公布日期 |
2009.04.02 |
申请号 |
US20060992349 |
申请日期 |
2006.09.20 |
申请人 |
CURULLI FRANCA;KLINGLER MARIO;MAWSON RAYMOND FRANK;SUWANCHEWAKORN PRAYOUTH |
发明人 |
CURULLI FRANCA;KLINGLER MARIO;MAWSON RAYMOND FRANK;SUWANCHEWAKORN PRAYOUTH |
分类号 |
A23L1/025;A23L1/214;A23L1/217;A47J27/00;B01J19/10 |
主分类号 |
A23L1/025 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|