公开(公告)号：US08962056B2

公开(公告)日：2015-02-24

申请号：US13580447

申请日：2010-02-26

Applicant: Jorge K. Succar ,  Jerry J. Costales ,  Khaled Khatib ,  Jennifer R. Mancuso

Inventor： Jorge K. Succar ,  Jerry J. Costales ,  Khaled Khatib ,  Jennifer R. Mancuso

IPC: A23P1/00 ,  A23L2/02 ,  A23L1/212 ,  A23L1/24 ,  A23L1/308 ,  A23L1/39

CPC classification number: A23L2/02 ,  A23L19/09 ,  A23L23/00 ,  A23L27/63 ,  A23L33/21

Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

Abstract translation: 描述了技术来提高具有给定量食物固体的含纤维食品浆料中的产品粘度。 这些技术在填充之前采用一个或多个PSR操作作为最后的单元操作以减少食品浆料内的颗粒尺寸并提高产品粘度。 在一个或多个实施方案中，PSR操作可以包括诸如无菌冷均质化的无菌冷PSR操作。 在实施方案中，可以进一步控制PSR操作以减少最终产品的粘度的变化。

公开(公告)号：US20130045315A1

公开(公告)日：2013-02-21

申请号：US13580447

申请日：2010-02-26

Applicant: Jorge K. Succar ,  Jerry J. Costales ,  Khaled Khatib ,  Jennifer R. Mancuso

Inventor： Jorge K. Succar ,  Jerry J. Costales ,  Khaled Khatib ,  Jennifer R. Mancuso

IPC: A23L1/212

CPC classification number: A23L2/02 ,  A23L19/09 ,  A23L23/00 ,  A23L27/63 ,  A23L33/21

Abstract: Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

Abstract translation: 描述了技术来提高具有给定量食物固体的含纤维食品浆料中的产品粘度。 这些技术在填充之前采用一个或多个PSR操作作为最后的单元操作以减少食品浆料内的颗粒尺寸并提高产品粘度。 在一个或多个实施方案中，PSR操作可以包括诸如无菌冷均质化的无菌冷PSR操作。 在实施方案中，可以进一步控制PSR操作以减少最终产品的粘度的变化。