Patent US3233333A successfully refreshed from Google Patents.
US3233333A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of freeze drying food products
Assignee: Individual
•
Filing: 1962-06-01
•
Granted: 1966-02-08
•
Expires: 1982-06-01
Abstract
No abstract record available.
Inventors
- 👤 Oppenheimer Franz
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 23:29
CPC Classifications
A; A23; A23B; A23B2/00; A23B2/90; A23B2/92; A23B4/00; A23B4/03; A23B4/037; F; F26; F26B; F26B5/00; F26B5/04; F26B5/06
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
151 words
THE METHOD OF FREEZE-DRYING FOOD HAVING A CELLULAR STRUCTURE, COMPRISING THE STEPS OF: (A) PRE-COOLING THE FOOD TO REDUCE ITS TEMPERATURE TO A POINT CLOSE TO THE FREEZING POINT OF ITS WATER OF COMPOSITION, (B) DE-GASSING THE PRE-COOLED FOOD IN A VACUUM CHAMBER BY GRADUALLY REDUCING THE PRESSURE THEREIN TO A LEVEL AT WHICH THE TEMPERATURE OF THE PRE-COOLED FOOD REMAINS SUBSTANTIALLY UNCHANGED AND AT A FIRST RATE AT WHICH GASES ARE PARTIALLY EVAACUATED FROM THE CELLULAR STRUCTURE OF THE FOOD WITHOUT DISRUPTIVE RESULTS, (C) EVAPORATIVELY FREEZING THE DE-GASED FOOD BY FURTHER REDUCING THE PRESSURE IN SAIDCHAMBER AT A FASTER RATE TO A LEVEL CAUSING THE FOOD TO BE FROZEN SOLID TO FORM ICE CRYSTALS THEREIN WHICH OCCUPY THE SPACES VACATED BY SAID GASES WITHOUT RUPTURING THE CELLULAR STRUCTURE, AND (D) SUBLIMATING THE WATER OF COMPOSITON OF SAID FROZEN FOOD BY APPLYING HEAT THERETO IN SAID CHAMBER TO DRY THE FOOD.
Claim 2
Independent Claim
151 words
THE METHOD OF FREEZE-DRYING FOOD HAVING A CELLULAR STRUCTURE, COMPRISING THE STEPS OF: (A) PRE-COOLING THE FOOD TO REDUCE ITS TEMPERATURE TO A POINT CLOSE TO THE FREEZING POINT OF ITS WATER OF COMPOSITION, (B) DE-GASSING THE PRE-COOLED FOOD IN A VACUUM CHAMBER BY GRADUALLY REDUCING THE PRESSURE THEREIN TO A LEVEL AT WHICH THE TEMPERATURE OF THE PRE-COOLED FOOD REMAINS SUBSTANTIALLY UNCHANGED AND AT A FIRST RATE AT WHICH GASES ARE PARTIALLY EVAACUATED FROM THE CELLULAR STRUCTURE OF THE FOOD WITHOUT DISRUPTIVE RESULTS, (C) EVAPORATIVELY FREEZING THE DE-GASED FOOD BY FURTHER REDUCING THE PRESSURE IN SAIDCHAMBER AT A FASTER RATE TO A LEVEL CAUSING THE FOOD TO BE FROZEN SOLID TO FORM ICE CRYSTALS THEREIN WHICH OCCUPY THE SPACES VACATED BY SAID GASES WITHOUT RUPTURING THE CELLULAR STRUCTURE, AND (D) SUBLIMATING THE WATER OF COMPOSITON OF SAID FROZEN FOOD BY APPLYING HEAT THERETO IN SAID CHAMBER TO DRY THE FOOD.
References Cited (Backward Citations)
US1878318A
Cited
US2278472A
Cited
US2400748A
Cited
US2523552A
Cited
US2513991A
Cited
US2668364A
Cited
US3077036A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1969-02-07 | 1969-08-09 | 1970-02-08 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-02-07 | 1973-08-09 | 1974-02-08 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-02-07 | 1977-08-09 | 1978-02-08 | $7700.00 | Window Closed / Lapsed |