Method for rapid drying of rice and comestible material
OwnerVirgil J. Macaluso, Joel J. Phillippi +1inventors
InventorsVirgil J. Macaluso, Joel J. Phillippi, Russell W. Johanson
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Abstract
A method is provided for rapidly drying rice and other types of comestible material, preferably herbs, spices, fruits and vegetables and more preferably rosemary. The method generally comprises heating said rice or comestible material by application of infrared energy in order to dry the rice or comestible material to a predetermined moisture content, about 7-13% by weight for rice, and about 6-10% by weight for other comestible material. The heating step is carried out so that the maximum temperature of the rice or comestible material does not exceed a predetermined level, about 110° F. for rice and about 180° F. for other comestible material.
Claims40
A method of drying rice comprising heating said rice by application of infrared energy thereto in order to dry said rice to a moisture content of between about 7-13% by weight, said heating step being carried out for a maximum period of about six hours so that the maximum temperature of the rice does not exceed about 110° F., said heating step resulting in a milling yield of no less than about {fraction (55/70)}.
A method of drying rice comprising the steps of:
- placing the rice on an elongated, essentially imperforate flexible bed;
- repeatedly impacting the lower surface of said bed in order to generate an undulating bed movement serving to elevate and tumble said rice on said bed and to move the rice along the length thereof while restraining side movement of the rice tending to cause rice to spill from the side margins of the bed;
- and
- heating said rice by application of infrared energy thereto in order to dry said rice to a moisture content between about 7-13% by weight,
- said heating step being carried out for a maximum period of about 6 hours so that the maximum temperature of the rice does not exceed about 110° F.
A method of drying comestible material selected from the group consisting of herbs, spices, fruits, and vegetables comprising heating said comestible material by application of infrared energy thereto in order to dry said comestible material to a moisture content of between about 6-10% by weight, said heating step being carried out for a maximum period of about six hours so that the maximum temperature of the comestible material does not exceed about 180° F.
A method of drying comestible material selected from the group consisting of herbs, spices, fruits, and vegetables comprising the steps of:
- placing the comestible material on an elongated, essentially imperforate flexible bed;
- repeatedly impacting the lower surface of said bed in order to generate an undulating bed movement serving to elevate and tumble said comestible material on said bed and to move the comestible material along the length thereof while restraining side movement of the comestible material tending to cause said comestible material to spill from the side margins of the bed;
- heating said comestible material by application of infrared energy thereto in order to dry said comestible material to a moisture content between about 6-10% by weight,
- said heating step being carried out for a maximum period of about 6 hours so that the maximum temperature of the comestible material does not exceed about 180° F.
A method of drying par-boiled rice comprising heating said rice by application of infrared energy thereto in order to dry said rice to a moisture content of between about 7-13% by weight, said heating step being carried out for a maximum period of about six hours so that the maximum temperature of the rice does not exceed about 140° F., said heating step resulting in a milling yield of no less than about 55/70.
A method of drying par-boiled rice comprising the steps of:
- placing the rice on an elongated, essentially imperforate flexible bed;
- repeatedly impacting the lower surface of said bed in order to generate an undulating bed movement serving to elevate and tumble said rice on said bed and to move the rice along the length thereof while restraining side movement of the rice tending to cause rice to spill from the side margins of the bed;
- and
- heating said rice by application of infrared energy thereto in order to dry said rice to a moisture content between about 7-13% by weight,
- said heating step being carried out for a maximum period of about 6 hours so that the maximum temperature of the rice does not exceed about 140° F.
Dependencies are inferred from the claim text.