The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Dec. 06, 2011
Filed:
Dec. 21, 2007
Ashish Anand, Plano, TX (US);
Varadharajan Radhamani Basker, Plano, TX (US);
Phillip Frazier, Frisco, TX (US);
Richard Lai, Plano, TX (US);
Vamshidhar Puppala, McKinney, TX (US);
William Cartwright Weller, McKinney, TX (US);
Ashish Anand, Plano, TX (US);
Varadharajan Radhamani Basker, Plano, TX (US);
Phillip Frazier, Frisco, TX (US);
Richard Lai, Plano, TX (US);
Vamshidhar Puppala, McKinney, TX (US);
William Cartwright Weller, McKinney, TX (US);
Frito-Lay North America, Inc., Plano, TX (US);
Abstract
A method for thawing and infusing partially frozen fruits or vegetables. Individually quick frozen fruits or vegetables are introduced into a mixing kettle. An infusion solution is circulated from a solution tank, through a bed of fruits or vegetables, and back to a solution tank. The infusion solution is maintained at a temperature of about 45° to about 50° F. and at a Brix of about 40° to about 50°. The infusion solution is pumped and circulated at a high rate which reduces thaw time but does not result in product degradation. After thawing, the pumping and re-circulating rate is decreased to allow for increased infusion efficiency. Pressure pulses are applied to the product in the mixing tank which decreases the infusion time. Thus, thawed and infused fruit and vegetables are produced quickly and with minimal product degradation.