Dry blanching apparatus and process
Abstract
Abstract A continuous dry blanching process as a preliminary to freezing operation with vegetables such as spinach, green peas, carrots, green beans, etc., is provided. The process employs a recirculating substantially oxygen-free gaseous heating medium which is heated to a temperature above 212* F. and which is formed from the products of combustion and includes steam as a moisture medium. In the treating zone the medium provides a fluidized bed of the vegetable being blanched. The process and apparatus provides for a substantial saving in time in the blanching operation, it saves more of the product and its content as far as minerals, vitamins and nutrient constituents are concerned, and it produces no residue or substantially no residue which has to be passed into a stream or into the sewer system.
Inventors
- 👤 Traver J Smith
Bibliographic Details
Claims Analysis
Total Claims: 5References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-10-06 | 1979-04-07 | 1979-10-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-10-06 | 1983-04-07 | 1983-10-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-10-06 | 1987-04-07 | 1987-10-07 | $7700.00 | Window Closed / Lapsed |