LOW-TEMPERATURE, FORCED-CONVECTION, STEAM-HEATING OF NUTS
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United States of America Patent
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Mar 16, 2017
app pub date -
Mar 3, 2014
filing date -
Mar 3, 2014
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Abstract
Apparatus and methods for heat-treating almonds and other nuts and food products with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of almonds is limited by heating the almonds in a low-temperature gaseous atmosphere including a steam mixture and forming a forced-convection path through the almonds. The limited water uptake prevents the almond skins from blistering. A forced-convection steam cooker conveying food products on a foraminous conveyor belt the cooker forces the steam mixture downward through the food product along a portion of the cooker and upward along another portion of the cooker for a more uniform heat treatment.
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