| 摘要 |
Fruit and vegetable flakes are formed from the dried product containing less than 10% moisture by grinding the product to 1/2 inch to 1/64 inch diameter particles, warming the particles e.g. by radiant heat, to make them pliable, then rolling the particles between rollers e.g. of hardened steel having 0.001 inch clearance to form a flaked product having a compressed but unruptured cellular structure. The processes involved in preparing the dried product are those well known in the art. Specification 961,626 is referred to. |
