TREATED SURFACES FOR HIGH SPEED DOUGH PROCESSING

A novel method for controlling adhesion of food product to process surfaces bymanipulating fryer oil composition and treating process surfaces. Adding variouschemical species to fryer oil allows control of interfacial tension betweenfood product and process surface. Process surfaces may be abraded t...

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Bibliographische Detailangaben
Hauptverfasser:	RENU MATHEW, V. N. MOHAN RAO, PRAVIN MAGANLAL DESAI
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES 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
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Beschreibung
Zusammenfassung:	A novel method for controlling adhesion of food product to process surfaces bymanipulating fryer oil composition and treating process surfaces. Adding variouschemical species to fryer oil allows control of interfacial tension betweenfood product and process surface. Process surfaces may be abraded to reduce surfacearea in contact with food product thereby reducing undesirable product adhesion. Un metodo novedoso para controlar la adhesion de producto alimenticio para procesar superficies manipulando una composicion de aceite freidor y tratar superficies de procesamiento. La adicion de varias especies quimicas al aceite freidor permite el control de la tension entre superficies, entre el producto alimenticio y la superficie de procesamiento. Las superficies de procesamiento pueden ser desgastadas para reducir el area de superficie en contacto con el producto alimenticio, reduciendo asi la adhesion indeseable del producto.