http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9740710-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_94ff2d78578d95d1e8d3a2233c76188d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 1997-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a63968669022eb6544e6de18702aa550 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7145234dd990ce0a31a917e0096e465 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d82414171dc6190db35265298b7d022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67334ead2a836307405d4b0e135ad41c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2484d3256bc8da556cdc453b2cae70ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d24e39a525d62767119922ff02742aea |
| publicationDate | 1997-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-9740710-A1 |
| titleOfInvention | Forced air convection oven process for finishing french fries |
| abstract | The present invention relates to a process for making superior quality oven-finished French fries, i. e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325 °F (162.8 °C) to about 600 °F (315.6 °C) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have a bulk moisture of from about 32 % to about 46 %; a total fat content of from about 12 % to about 25 %; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55 % to about 80 %. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6013292-A |
| priorityDate | 1996-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 98.