US3271874A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Infra-red sublimation method and apparatus for freeze drying techniques
Assignee: Individual
•
Filing: 1965-01-28
•
Granted: 1966-09-13
•
Expires: 1985-01-28
Abstract
No abstract record available.
Inventors
- 👤 Oppenheimer Suzanne Bohnen
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-24 02:27
CPC Classifications
F; F26; F26B; F26B5/00; F26B5/04; F26B5/06
Claims Analysis
Total Claims: 2
Claim 1
Independent Claim
175 words
THE METHOD OF FREEZE-DRYING WATER-LADEN FOOD WITHIN A VACUUM CHAMBER PROVIDED WITH AN ELECTRICALLY-OPERATED RADIATING DEVICE ADAPTED TO DIRECT INFRA-RED ENERGY ONTO SAID FOOD, SAID METHOD COMPRISING THE STEPS OF: (A) REDUCING PRESSURE IN SAID CHAMBER TO EFFECT EVAPORATIVE COOLING OF SAID FOOD TO FREEZE SAME, (B) SUPPLYING ELECTRICAL POWER TO THE RADIATING DEVICE TO PRODUCE INFRA-RED ENERGY TO SUBLIMATE THE WATER OF COMPOSITIONOF THE FROZEN FOOD, THE SURFACE TEMPERATURE OF SAID DEVICE DETERMINING THE BAND IN THE SPECTRAL REGION IN WHICH SAID ENERGY IS PRIMARILY RADIATED, (C) VARYING THE AMOUNT OF POWER SUPPLIED TO SAID DEVICE IN THE COURE OF SUBLIMATION IN ACCORDANCE WITH THE TEMPERATURE OF SAID FOOD, AND (D) ADJUSTING THE RADIATING DEVICE TO MAINTAIN THE SURFACE TEMPERATURE THEREOF AT A SUBSTANTIALLY CONSTANT LEVEL REGARDLESS OF THE AMOUNT OF POWER SUPPLIED THERETO IN THE COURSE OF SUBLIMATION, SAID LEVEL BEING SUCH AS TO GIVE RISE TO RADIATION IN A BAND WITHIN SAID SPECTRAL REGION WHICH PROVIDES OPTIMUM CONDITIONS OF HEAT PENETRATION AND ABSORPTION TO PROMOTE RAPID SUBLIMATION WITHOUT SCORCHING OF THE FOOD.
Claim 2
Independent Claim
175 words
THE METHOD OF FREEZE-DRYING WATER-LADEN FOOD WITHIN A VACUUM CHAMBER PROVIDED WITH AN ELECTRICALLY-OPERATED RADIATING DEVICE ADAPTED TO DIRECT INFRA-RED ENERGY ONTO SAID FOOD, SAID METHOD COMPRISING THE STEPS OF: (A) REDUCING PRESSURE IN SAID CHAMBER TO EFFECT EVAPORATIVE COOLING OF SAID FOOD TO FREEZE SAME, (B) SUPPLYING ELECTRICAL POWER TO THE RADIATING DEVICE TO PRODUCE INFRA-RED ENERGY TO SUBLIMATE THE WATER OF COMPOSITIONOF THE FROZEN FOOD, THE SURFACE TEMPERATURE OF SAID DEVICE DETERMINING THE BAND IN THE SPECTRAL REGION IN WHICH SAID ENERGY IS PRIMARILY RADIATED, (C) VARYING THE AMOUNT OF POWER SUPPLIED TO SAID DEVICE IN THE COURE OF SUBLIMATION IN ACCORDANCE WITH THE TEMPERATURE OF SAID FOOD, AND (D) ADJUSTING THE RADIATING DEVICE TO MAINTAIN THE SURFACE TEMPERATURE THEREOF AT A SUBSTANTIALLY CONSTANT LEVEL REGARDLESS OF THE AMOUNT OF POWER SUPPLIED THERETO IN THE COURSE OF SUBLIMATION, SAID LEVEL BEING SUCH AS TO GIVE RISE TO RADIATION IN A BAND WITHIN SAID SPECTRAL REGION WHICH PROVIDES OPTIMUM CONDITIONS OF HEAT PENETRATION AND ABSORPTION TO PROMOTE RAPID SUBLIMATION WITHOUT SCORCHING OF THE FOOD.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1969-09-12 | 1970-03-14 | 1970-09-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1973-09-12 | 1974-03-14 | 1974-09-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1977-09-12 | 1978-03-14 | 1978-09-13 | $7700.00 | Window Closed / Lapsed |