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US3925903A
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Reducing the moisture content of a foodstuff by immersing a frozen foodstuff in thanol maintained at a temperature in the range of {31 20{20 {0 to 0{20 C
Assignee: Lever Brothers Co
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Filing: 1973-03-09
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Granted: 1975-12-16
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Expires: 1993-03-09
Abstract
Abstract A method for the dehydration of foodstuffs is provided which gives a substantially unshrunkened product of open texture, like that obtained by the relatively expensive procedure of freeze drying. In the method, the frozen foodstuff is immersed in ethanol maintained at a temperature in the range of -20*C to 0*C in order to extract moisture from its interior by solution in the ethanol. Immersion of the foodstuff in the ethanol is carried out with the foodstuff in the frozen state.
Inventors
- 👤 James Patrick Ward
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-04 17:26
CPC Classifications
A; A23; A23B; A23B4/00; A23B7/00; A23B7/02
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
94 words
IN A METHOD OF DRYING A FOODSTUFF BY IMMERSING THE FOODSTUFF IN ETHANOL IN ORDER TO EXTRACT MOISTURE FROM ITS INTERIOR BY SOLUTION IN THE ETHANOL, AND SUBSQUENTLY EVAPORATING RESIDUAL ETHANOL FROM THE FOODSTUFF, THE IMPROVEMENT WHICH CONSISTS IN THE STEP OF IMMERSING THE FOODSTUFF IN THE ETHANOL WHILE THE FOODSTUFF IS IN THE FROZEN STATE, AND MAINTAINING THE TEMPERATURE OF BOTH FOODSTUFF AND ETHANOL IN THE RANGE -20*C TO 0*C UNTIL AT LEAST HALF THE MOISTURE CONTENT OF THE FOODSTUFF HAS BEEN DISSOLVED FROM IT SO AS TO PRODUCE A SUBSTANTIALLY UNSHRUNKENED PRODUCT.
Claim 2
Dependent Claim
94 words
IN A METHOD OF DRYING A FOODSTUFF BY IMMERSING THE FOODSTUFF IN ETHANOL IN ORDER TO EXTRACT MOISTURE FROM ITS INTERIOR BY SOLUTION IN THE ETHANOL, AND SUBSQUENTLY EVAPORATING RESIDUAL ETHANOL FROM THE FOODSTUFF, THE IMPROVEMENT WHICH CONSISTS IN THE STEP OF IMMERSING THE FOODSTUFF IN THE ETHANOL WHILE THE FOODSTUFF IS IN THE FROZEN STATE, AND MAINTAINING THE TEMPERATURE OF BOTH FOODSTUFF AND ETHANOL IN THE RANGE -20*C TO 0*C UNTIL AT LEAST HALF THE MOISTURE CONTENT OF THE FOODSTUFF HAS BEEN DISSOLVED FROM IT SO AS TO PRODUCE A SUBSTANTIALLY UNSHRUNKENED PRODUCT.
Claim 3
Dependent Claim
26 words
A method according to claim 1, wherein the foodstuff is at a temperature in the range -20* to -5*C when it is immersed in the ethanol.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-12-15 | 1979-06-16 | 1979-12-16 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-15 | 1983-06-16 | 1983-12-16 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-15 | 1987-06-16 | 1987-12-16 | $7700.00 | Window Closed / Lapsed |