De-oiling method in the manufacture of low oil snack food
A method of removing oil from a food slice comprises providing a belt assembly having upper and lower endless belts 16, 18, defining a product flow path 20 therebetween. Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickne...
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| creator | Barbara Louise Warburg |
| description | A method of removing oil from a food slice comprises providing a belt assembly having upper and lower endless belts 16, 18, defining a product flow path 20 therebetween. Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. Water is sprayed into the oil-coated surfaces of the food slices, preferably at a mass flow rate of from 8 - 500 grams per m2 of the surface of the food slice, to form a water-and-oil-containing layer on the surface. An air jet is then applied to blow the water-and-oil-containing liquid from the surface of the slices. A plurality of air jets 38 may be applied at an air velocity of from 60 - 130 metres per second to blow away at least a proportion of the water-and-oil-containing layer. The method is of particular use in de-oiling slices of potato prior to microwave cooking to form low-oil potato crisps. |
| format | Patent |
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Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. Water is sprayed into the oil-coated surfaces of the food slices, preferably at a mass flow rate of from 8 - 500 grams per m2 of the surface of the food slice, to form a water-and-oil-containing layer on the surface. An air jet is then applied to blow the water-and-oil-containing liquid from the surface of the slices. A plurality of air jets 38 may be applied at an air velocity of from 60 - 130 metres per second to blow away at least a proportion of the water-and-oil-containing layer. The method is of particular use in de-oiling slices of potato prior to microwave cooking to form low-oil potato crisps.</description><language>eng</language><subject>APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR ; PEELING VEGETABLES OR FRUIT IN BULK ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161221&DB=EPODOC&CC=GB&NR=2539539A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161221&DB=EPODOC&CC=GB&NR=2539539A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Barbara Louise Warburg</creatorcontrib><title>De-oiling method in the manufacture of low oil snack food</title><description>A method of removing oil from a food slice comprises providing a belt assembly having upper and lower endless belts 16, 18, defining a product flow path 20 therebetween. Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. Water is sprayed into the oil-coated surfaces of the food slices, preferably at a mass flow rate of from 8 - 500 grams per m2 of the surface of the food slice, to form a water-and-oil-containing layer on the surface. An air jet is then applied to blow the water-and-oil-containing liquid from the surface of the slices. A plurality of air jets 38 may be applied at an air velocity of from 60 - 130 metres per second to blow away at least a proportion of the water-and-oil-containing layer. 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Oil-coated food slices are fed along the flow path wherein the path has a height which is greater than 200% of the maximum thickness of the food slices. Water is sprayed into the oil-coated surfaces of the food slices, preferably at a mass flow rate of from 8 - 500 grams per m2 of the surface of the food slice, to form a water-and-oil-containing layer on the surface. An air jet is then applied to blow the water-and-oil-containing liquid from the surface of the slices. A plurality of air jets 38 may be applied at an air velocity of from 60 - 130 metres per second to blow away at least a proportion of the water-and-oil-containing layer. The method is of particular use in de-oiling slices of potato prior to microwave cooking to form low-oil potato crisps.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLESOR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR PEELING VEGETABLES OR FRUIT IN BULK PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | De-oiling method in the manufacture of low oil snack food |
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