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Wells A Webb

William Webb

A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until they have been puffed and dehydrated to a hygroscopic condition, hardening dried particles by cooling with cold oil, centrifugally removing excess oil by rotating trays and discharging the hygroscopic particles into packages to prevent access of moisture during storage and shipment. A multiple unit system comprising pressure vessels that are fitted with a multiplicity of relatively shallow trays is arranged to receive a procession of prepared wet fruit particles and dehydrate and puff the particles to a hygroscopic condition, then to deliver the puffed particles to a packaging machine, to be sealed in moisture barrier packages. The dehydrating vessels with auxillary systems are described.

Method of dehydrating and puffing food particles

Seedless raisins are automatically puffed in large quantities and dehydrated to two percent moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples, banana, onion and the like in the fresh condition, are puffed and dehydrated to two percent moisture content without loss of natural color and flavor, in a two-stage vacuum-fry system.

Process for dehydrating and puffing food particles

Food particles are automatically puffed in large quantities and dehydrated to 2% moisture content in a single-stage vacuum-fry system. Whole grapes, slices of apples, pineapples, banana, onion and the like in the fresh condition, are puffed and dehydrated to 2% moisture content without loss of natural color and flavor, in a two-stage vacuum-fry system.

A method and apparatus for delivering prepared wet fruit and vegetable particles into centripetal confinement under subatmospheric pressure, contacting the particles with heated edible oil until they have been puffed and dehydrated to a hygroscopic condition, hardening dried particles by cooling with cold oil, centrifugally removing excess oil and discharging the hygroscopic particles into packages to prevent access of moisture during storage and shipment. A multiple unit system, comprising pressure vessels that are fitted with a multiplicity of relatively shallow trays is arranged to receive a procession of prepared wet fruit particles and dehydrate and puff the particles to a hygroscopic condition, then to deliver the puffed particles to a packaging machine, to be sealed in moisture barrier packages. The dehydrating vessels with auxillary systems are described.

System for producing crisp fruit chips

A method and apparatus for evaporating and condensing moisture from a procession of prepared fruit and vegetable particles at subatmospheric pressures, to manufacture puffed, low-moisture food products. A series of stations of decreasing pressure and increasing temperature is established within the dehydrating apparatus, and the procession of food particles is led and guided by the apparatus to pass systematically from station to station of the series for dehydration treatment. As the particles advance through the series of stations of successively lower pressure, they encounter an oil temperature in each succeeding station which is higher, and a vapor head pressure which is lower, than in the preceding station. By the time leading particles have traversed all stations of the series, they have become puffed and dehydrated. Then they are cooled by contact with cool oil to fix the puffed condition, the oil is then removed from contact with the particles in a centrifuge, and the finished food particles are then removed from the centrifuge and restored to atmospheric condition, without disturbing the regular progress of entry and dehydration of the following particles of the procession.

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Orovada, NV, United States of America

Wells A Webb