Treated surfaces for high speed dough processing

Details Treated surfaces for high speed dough processing Treated surfaces for high speed dough processing

A - Human Necessities

23

D

A23D 9/007 (2006.01)

Patent

CA 2576237

A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

L'invention concerne un nouveau procédé de contrôle de l'adhérence de produits alimentaires à des surfaces de traitement, par manipulation d'une composition d'huile de friture et des surfaces du processus de traitement. L'addition de diverses espèces chimiques à l'huile de friture permet de contrôler la tension interfaciale entre le produit alimentaire et la surface de traitement. Les surfaces de traitement peuvent être abrasées en vue de réduire la surface active, en contact avec le produit alimentaire, permettant ainsi de réduire l'adhérence indésirable du produit.

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