Continuous multistage isothermal frying process to produce high crunch potato chips
Patent 4741912 Issued on May 3, 1988. Estimated Expiration Date: 
December 19, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
December 19, 2005. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2056884 3149978 Water leaching pre-fried potato slices Preparing frozen par-fried potato strips Hot oil pretreatment of fried vegetable products Method of preparing low oil fried potato chips Decompression oil-frying method for food products Patent #: 4585660 InventorsAssigneeApplicationNo. 06/811948 filed on 12/19/1985US Classes:426/438Heat treatment of food material by contact with glyceridic fat or oil, e.g., potato chip frying, etc.ExaminersPrimary: Corbin, Arthur L.Attorney, Agent or FirmInternational ClassesA23L 1/01 (20060101)A23L 1/217 (20060101) A23L 1/214 (20060101) AbstractA continuous process for frying potato chips to produce a darker crunchy chip having the characteristics of batch type frying, said process using substantially isothermal frying zones. | |
