US3865965A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method for cooling food in a fluidized bed
Assignee: Key Technology Inc
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Filing: 1972-02-02
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Granted: 1975-02-11
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Expires: 1992-02-02
Abstract
Abstract A method for cooling heated food products such as cut whole kernel corn and peas, is described in which the product is fed onto a perforated support plate and contacted with a water spray and air of a lower temperature. The air is blown up through the perforated support plate to suspend the food product in a fluidized bed and to pass through the bed to evaporate a portion of the water to further cool the food product. The support plate is directionally vibrated to convey the fluidized bed from an infeed end to a discharge end. A water spray system directs a water mist onto the fluidized bed to maintain the food product moist and to enable the air to evaporate a portion of the water.
Inventors
- 👤 Walter L Davis
- 👤 Henry V Svehaug
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 23:25
CPC Classifications
A; A23; A23B; A23B2/00; A23B2/80; A23B2/803; A23B7/00; A23B7/04; A23B7/0408
Claims Analysis
Total Claims: 5
Claim 1
Independent Claim
158 words
A METHOD FOR COOLING A HEATED FOOD PRODUCT TO ROOM TEMPERATURE WITHOUT SUBSTANTIALLY INCREASING OR DECREASING THE MOISTURE CONTENT OF THE FOOD PRODUCT IN A FLUIDIZED BED, FORMING THE HEATED FOOD PRODUCT IN A FLUIDIZED BED, CONTINUOUSLY SPRAYING WATER AS A MIST ONTO SAID PRODUCT TO MAINTAIN SAID HEATED FOOD PRODUCT MOIST WHILE SIMULTANEOUSLY DIRECTING AIR UPWARD THROUGH SAID FLUIDIZED BED TO EVAPORATE A PORTION OF SAID SPRAYED WATER TO RAPIDLY COOL SAID HEATED FOOD PRODUCT TO APPROXIMATELY AMBIENT ROOM TEMPERATURE WITHOUT SUBSTANTIALLY INCREASING OR DECREASING THE MOISTURE CONTENT OF SAID FOOD PRODUCT SAID AIR BEING DIRECTED UPWARD THROUGH A PERFORATED SUPPORT AT A VELOCITY SUFFICIENT TO SUSPEND SAID FOOD PRODUCT ABOVE SAID PERFORATED SUPPORT AS SAID FLUIDIZED BED; CONTINUOUSLY FEEDING THE FOOD PRODUCT ONTO ONE END OF SAID PERFORATED SUPPORT; AND VIBRATING SAID PERFORATED SUPPORT IN A DIRECTIONAL OCCILLATIONAL MOTION TO CONTINUOUSLY MOVE THE FOOD PRODUCT ALONG SAID PERFORATED SUPPORT TO ANOTHER END OF SAID PERFORATED SUPPORT.
Claim 2
Independent Claim
158 words
A METHOD FOR COOLING A HEATED FOOD PRODUCT TO ROOM TEMPERATURE WITHOUT SUBSTANTIALLY INCREASING OR DECREASING THE MOISTURE CONTENT OF THE FOOD PRODUCT IN A FLUIDIZED BED, FORMING THE HEATED FOOD PRODUCT IN A FLUIDIZED BED, CONTINUOUSLY SPRAYING WATER AS A MIST ONTO SAID PRODUCT TO MAINTAIN SAID HEATED FOOD PRODUCT MOIST WHILE SIMULTANEOUSLY DIRECTING AIR UPWARD THROUGH SAID FLUIDIZED BED TO EVAPORATE A PORTION OF SAID SPRAYED WATER TO RAPIDLY COOL SAID HEATED FOOD PRODUCT TO APPROXIMATELY AMBIENT ROOM TEMPERATURE WITHOUT SUBSTANTIALLY INCREASING OR DECREASING THE MOISTURE CONTENT OF SAID FOOD PRODUCT SAID AIR BEING DIRECTED UPWARD THROUGH A PERFORATED SUPPORT AT A VELOCITY SUFFICIENT TO SUSPEND SAID FOOD PRODUCT ABOVE SAID PERFORATED SUPPORT AS SAID FLUIDIZED BED; CONTINUOUSLY FEEDING THE FOOD PRODUCT ONTO ONE END OF SAID PERFORATED SUPPORT; AND VIBRATING SAID PERFORATED SUPPORT IN A DIRECTIONAL OCCILLATIONAL MOTION TO CONTINUOUSLY MOVE THE FOOD PRODUCT ALONG SAID PERFORATED SUPPORT TO ANOTHER END OF SAID PERFORATED SUPPORT.
Claim 3
Dependent Claim
33 words
The method as defined in claim 1 wherein the heated food product has an initial temperature greater than 150* F. and wherein the gas has an initial temperature of approximately ambient room temperature.
Claim 4
Dependent Claim
33 words
The method as defined in claim 1 wherein the sprayed water has an initial temperature less than 80* F. and partially cools the food product as the water is sprayed onto the product.
Claim 5
Dependent Claim
73 words
The method as defined in claim 1 further comprising the step of regulating the amount of water sprayed onto the food product in response to the movement of the food product to the other end of the perforated support to maintain the product moist without forming a continuous liquid phase in the bed to prevent a substantial increase or decrease in the moisture content of the product as the product is being cooled.
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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) | 1978-02-10 | 1978-08-12 | 1979-02-11 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-02-10 | 1982-08-12 | 1983-02-11 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-02-10 | 1986-08-12 | 1987-02-11 | $7700.00 | Window Closed / Lapsed |