METHOD OF PRODUCING DRIED JERUSALEM ARTICHOKE
FIELD: food-processing industry, in particular, production of powder from tubers of Jerusalem artichoke. ^ SUBSTANCE: method involves washing, sorting, inspecting, gauging, cleaning and additionally cleaning basic material; cutting prepared material, blanching and exposing to sulfitation; providing...
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| creator | ZUEV I.A OSTRIKOV A.N |
| description | FIELD: food-processing industry, in particular, production of powder from tubers of Jerusalem artichoke. ^ SUBSTANCE: method involves washing, sorting, inspecting, gauging, cleaning and additionally cleaning basic material; cutting prepared material, blanching and exposing to sulfitation; providing drying procedure followed by grinding. Drying procedure is provided in two short-time sequentially performed stages, which are provided in alternation multiple times: first stage involving subjecting cubic pieces of Jerusalem artichoke of predetermined size and supplied in dense layer to treatment with overheated steam of atmospheric pressure for predetermined time interval, and second stage involving treatment in fluidized bed for predetermined time at predetermined temperature. ^ EFFECT: improved quality of ready product and increased thermal efficiency of drying procedure. ^ 3 dwg, 1 tbl |
| format | Patent |
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Drying procedure is provided in two short-time sequentially performed stages, which are provided in alternation multiple times: first stage involving subjecting cubic pieces of Jerusalem artichoke of predetermined size and supplied in dense layer to treatment with overheated steam of atmospheric pressure for predetermined time interval, and second stage involving treatment in fluidized bed for predetermined time at predetermined temperature. ^ EFFECT: improved quality of ready product and increased thermal efficiency of drying procedure. ^ 3 dwg, 1 tbl</description><edition>7</edition><language>eng ; rus</language><subject>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</subject><creationdate>2005</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=20050720&DB=EPODOC&CC=RU&NR=2256379C1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20050720&DB=EPODOC&CC=RU&NR=2256379C1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZUEV I.A</creatorcontrib><creatorcontrib>OSTRIKOV A.N</creatorcontrib><title>METHOD OF PRODUCING DRIED JERUSALEM ARTICHOKE</title><description>FIELD: food-processing industry, in particular, production of powder from tubers of Jerusalem artichoke. ^ SUBSTANCE: method involves washing, sorting, inspecting, gauging, cleaning and additionally cleaning basic material; cutting prepared material, blanching and exposing to sulfitation; providing drying procedure followed by grinding. 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Drying procedure is provided in two short-time sequentially performed stages, which are provided in alternation multiple times: first stage involving subjecting cubic pieces of Jerusalem artichoke of predetermined size and supplied in dense layer to treatment with overheated steam of atmospheric pressure for predetermined time interval, and second stage involving treatment in fluidized bed for predetermined time at predetermined temperature. ^ EFFECT: improved quality of ready product and increased thermal efficiency of drying procedure. ^ 3 dwg, 1 tbl</abstract><edition>7</edition><oa>free_for_read</oa></addata></record> |
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| language | eng ; rus |
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| subjects | 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 |
| title | METHOD OF PRODUCING DRIED JERUSALEM ARTICHOKE |
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