Claims:CLAIMS
I/We Claim:
1. An apparatus (100) to produce low oil fried edible products, wherein the apparatus (100) comprising:
a cleaning unit (104) to clean edible products received through a hopper (102);
an abrasive peeler (106) attached to the cleaning unit (104), to peel the cleaned edible products;
a cutting unit (108) attached to the abrasive peeler (106), to slice and/or dice the peeled edible products;
a conveyor belt (112), wherein the conveyor belt (112) is provided with a pre-dryer (114) to remove a moisture content from the sliced and/or diced edible products;
a surface coating unit (116) attached to the conveyor belt (112), to apply a partial coating of a Carboxy Methylene Cellulose (CMC) on a surface of the sliced and/or diced edible products to reduce an absorption of oil from the sliced and/or diced edible products; and
a frying tank (118) attached to the surface coating unit (116), wherein the frying tank (118) comprises a vacuum fryer (120) to fry the coated edible products for a pre-defined amount of time at a pre-defined temperature.
2. The apparatus (100) as claimed in claim 1, further comprising a hot water treatment unit (110) attached to the cutting unit (108), to pre-cook the sliced and/or diced edible products.
3. The apparatus (100) as claimed in claim 1, wherein the frying tank (118) comprises a submerged frying conveyor (124) to enable a continuous frying of the coated edible products.
4. The apparatus (100) as claimed in claim 1, wherein the pre-defined temperature is in a range of 80 Degrees Centigrade to 99 Degrees Centigrade.
5. The apparatus (100) as claimed in claim 1, comprising a delivery chute (126) attached to the frying tank (118), to deliver the fried edible products.
6. A method of producing low oil content fried edible products, wherein the method comprising steps of:
cleaning edible products received through a hopper (102);
peeling the cleaned edible products;
slicing and/or dicing the peeled edible products of a pre-defined thickness;
removing a moisture content from the sliced and/or diced edible products;
coating a surface of the sliced and/or diced edible products with a Carboxy Methylene Cellulose (CMC) to reduce an absorption of oil of the sliced and/or diced edible products; and
depositing the coated edible products in a frying oil contained within a vacuum fryer (120) to fry the coated edible products for a pre-defined amount of time at a pre-defined temperature.
7. The method as claimed in claim 6, further comprising a step of pre-cooking the sliced and/or diced edible products.
8. The method as claimed in claim 6, further comprising a step of enabling a continuous frying of the coated edible products.
9. The method as claimed in claim 6, wherein the pre-defined temperature is in a range of 80 Degrees Centigrade to 99 Degrees Centigrade.
10. The method as claimed in claim 6, further comprising a step of delivering the fried edible products.

Date: 24 March, 2021
Place: Noida
Dr. Keerti Gupta
Agent for the Applicant
(IN/PA-1529)
, Description:FORM 2

THE PATENT ACT 1970
(39 of 1970)
&

THE PATENTS RULES, 2003

COMPLETE SPECIFICATION
(See Section 10, and rule 13)

APPARATUS AND METHOD OF PRODUCING LOW OIL FRIED EDIBLE PRODUCTS

APPLICANT(S)
NAME: DAMARLA RAMESH BABU
NATIONALITY: INDIAN
ADDRESS: S R ENGINEERING COLLEGE, ANANTHASAGAR (V), HASANPARTHY (M), WARANGAL, TELANGANA 506371

The following specification particularly describes the invention and the manner in which it is to be performed
BACKGROUND
Field of Invention
[001] Embodiments of the present invention generally relate to food processing and particularly to an apparatus and method of producing low oil fried edible products.
Description of Related Art
[002] It is well known that a variety of edible products such as, potatoes, bananas and so forth are either consumed raw or processed. Raw edible products normally have a moisture content ranging from 75% to 85% by a weight depending on a type of the edible products and environmental growing conditions. When the edible products are fried in a hot oil, the moisture content present in the edible products boil. This results in burst cell walls and a formation of holes and voids which allow for an oil absorption into the edible products, yielding the oil content ranging from 40% to 50% by the weight. In general, a deep fat frying is used for manufacturing of chips and other fried snacks from the edible products. However, the too high oil content renders the chips and the other fried snacks greasy or oily and hence less desirable to consumers.
[003] Various attempts have been made in prior arts to reduce the oil content from fried edible products. Some of the prior arts involve a pre-treatment of the edible products to be fried and other prior arts involve a post-treatment for treating the edible products after frying. However, such attempts involve a higher cost and uses technology that requires longer than a desirable de-oiling dwell time. Further, such attempts have failed to maintain desired organoleptical properties such as, a taste and a texture that have become familiar to the consumers of the traditional edible products having the higher oil content.
[004] There is thus a need of an improved apparatus and method of preparing the less oil fried edible products that can administer the drawbacks faced by the conventional attempts.
SUMMARY
[005] Embodiments in accordance with the present invention provide an apparatus to produce low oil fried edible products. The apparatus comprising a cleaning unit to clean edible products received through a hopper. The apparatus further comprising an abrasive peeler attached to the cleaning unit, to peel the cleaned edible products. The apparatus further comprising a cutting unit attached to the abrasive peeler, to slice and/or dice the peeled edible products. The apparatus further comprising a conveyor belt. The conveyor belt is provided with a pre-dryer to remove a moisture content from the sliced and/or diced edible products. The apparatus further comprising a surface coating unit attached to the conveyor belt, to apply a coating of a Carboxy Methylene Cellulose (CMC) on a surface of the sliced and/or diced edible products to reduce an oil from the sliced and/or diced edible products. The apparatus further comprising a frying tank attached to the surface coating unit. The frying tank comprises a vacuum fryer to fry the coated edible products for a pre-defined amount of time at a pre-defined temperature.
[006] Embodiments in accordance with the present invention further provide a method of producing low oil fried edible products, wherein the method comprising steps of: cleaning edible products received through a hopper; peeling the cleaned edible products; slicing and/or dicing the peeled edible products of a pre-defined thickness; removing a moisture content from the sliced and/or diced edible products; coating a surface of the sliced and/or diced edible products with a Carboxy Methylene Cellulose (CMC) to reduce an oil from the sliced and/or diced edible products; and depositing the coated edible products in a frying oil contained within a vacuum fryer to fry the coated edible products for a pre-defined amount of time at a pre-defined temperature.
[007] Embodiments of the present invention may provide a number of advantages depending on its particular configuration. First, embodiments of the present application provide a fully automatic line to enable a production of fried edible products with a low oil in final edible products.
[008] Next, embodiments of the present invention provide an apparatus that is incorporating a pre-dryer and a pre-surface coating unit to reduce a final oil content from the fried edible products, as by reducing an initial moisture content from an initial product, the final oil content is controlled automatically.
[009] These and other advantages will be apparent from the present application of the embodiments described herein.
[0010] The preceding is a simplified summary to provide an understanding of some embodiments of the present invention. This summary is neither an extensive nor exhaustive overview of the present invention and its various embodiments. The summary presents selected concepts of the embodiments of the present invention in a simplified form as an introduction to the more detailed description presented below. As will be appreciated, other embodiments of the present invention are possible utilizing, alone or in combination, one or more of the features set forth above or described in detail below.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] The above and still further features and advantages of embodiments of the present invention will become apparent upon consideration of the following detailed description of embodiments thereof, especially when taken in conjunction with the accompanying drawings, and wherein:
[0012] FIG. 1 illustrates an apparatus to produce low oil fried edible products, according to an embodiment of the present invention; and
[0013] FIG. 2 depicts a flowchart of a method of producing low oil fried edible products, according to an embodiment of the present invention.
[0014] The headings used herein are for organizational purposes only and are not meant to be used to limit the scope of the description or the claims. As used throughout this application, the word "may" is used in a permissive sense (i.e., meaning having the potential to), rather than the mandatory sense (i.e., meaning must). Similarly, the words “include”, “including”, and “includes” mean including but not limited to. To facilitate understanding, like reference numerals have been used, where possible, to designate like elements common to the figures. Optional portions of the figures may be illustrated using dashed or dotted lines, unless the context of usage indicates otherwise.
DETAILED DESCRIPTION
[0015] The following description includes the preferred best mode of one embodiment of the present invention. It will be clear from this description of the invention that the invention is not limited to these illustrated embodiments but that the invention also includes a variety of modifications and embodiments thereto. Therefore, the present description should be seen as illustrative and not limiting. While the invention is susceptible to various modifications and alternative constructions, it should be understood, that there is no intention to limit the invention to the specific form disclosed, but, on the contrary, the invention is to cover all modifications, alternative constructions, and equivalents falling within the spirit and scope of the invention as defined in the claims.
[0016] In any embodiment described herein, the open-ended terms "comprising," "comprises,” and the like (which are synonymous with "including," "having” and "characterized by") may be replaced by the respective partially closed phrases "consisting essentially of," consists essentially of," and the like or the respective closed phrases "consisting of," "consists of, the like.
[0017] As used herein, the singular forms “a”, “an”, and “the” designate both the singular and the plural, unless expressly stated to designate the singular only.
[0018] FIG. 1 illustrates an apparatus 100 to produce low oil fried edible products, according to an embodiment of the present invention. In an embodiment of the present invention, the fried edible products may be prepared from edible products such as, but not limited to, vegetables, fruits, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the edible products. The vegetables may be, but not limited to, potatoes, sweet potatoes, carrots, cassavas, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the vegetables that may be used for preparing the fried edible products. The fruits may be, but not limited to, bananas, apples, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the fruits that may be used for preparing the fried edible products. Further, in an embodiment of the present invention, the fried edible products may be, but not limited to, potato chips, banana chips, finger chips, sweet potato fries, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the fried edible products. According to embodiments of the present invention, the apparatus 100 may be provided with a fully automatic line that may enable a production of the fried edibles products with the low oil in a final edible product.
[0019] In an embodiment of the present invention, the apparatus 100 may be operated with an electrical power supply. A power cord (not shown) may be provided to supply an electrical power to the apparatus 100. The power cord may have a first end attached to a wall socket and a second end attached to a socket (not shown) of the apparatus 100 to supply the electrical power to the apparatus 100. According to embodiments of the present invention, the apparatus 100 may comprise components such as, a hopper 102, a cleaning unit 104, an abrasive peeler 106, a cutting unit 108, a hot water treatment unit 110, a conveyor belt 112, a pre-dryer 114, a surface coating unit 116, a frying tank 118, and a delivery chute 126.
[0020] The hopper 102 may be provided to hold a large number of the edible products (hereinafter referred to as the edible products) to be fried, in an embodiment of the present invention. The hopper 102 may comprise a top portion that may be designed to receive the edible products provided by a user. The hopper 102 may also comprise a bottom portion that may be designed to dispense the edible products to the cleaning unit 104. The hopper 102 may be made up of a material such as, but not limited to, a steel, an aluminium, a steel wire, plastic, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the material for the hopper 102, including known, related art, and/or later developed technologies. The hopper 102 may be of any shape such as, but not limited to, a conical shaped hopper, a wedge-shaped hopper, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the shape of the hopper 102 to be capable to dispense the edible products, including known, related art, and/or later developed technologies.
[0021] Further, in an embodiment of the present invention, the cleaning unit 104 may comprise a chemical solution such as, but not limited to, a brine solution, a potassium pomegranate solution, water, and so forth to clean the edible products. Embodiments of the present invention are intended to include or otherwise cover any type of the chemical solution that may be capable to clean the edible products, including known, related art, and/or later developed solutions. In an embodiment of the present invention, the chemical solution that may be present in the cleaning unit 104 may be in a range of 1% to 4% by a weight. In an embodiment of the present invention, the cleaning unit 104 may be provided with a discharging port (not shown) that may enable the cleaned edibles products to dispense into the abrasive peeler 106.
[0022] The abrasive peeler 106 may be located below the cleaning unit 104, to receive the cleaned edible products from the cleaning unit 104, in an embodiment of the present invention. The abrasive peeler 106 may comprise a drum that may be of a pre-defined length and a pre-defined diameter. The drum may be made up of a material such as, but not limited to, the stainless steel, the aluminium, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the material for the drum, including known, related art, and/or later developed technologies. Further, the drum may be installed with a set of knives to peel the cleaned edible products. The drum may be rotated at a first pre-defined speed to enable a rotation of the cleaned edible products against the set of knives. In a preferred embodiment of the present invention, the first pre-defined speed may be 500 Revolutions Per Minute (RPM). In an embodiment of the present invention, the drum of the abrasive peeler 106 may comprise a first dispensing unit that may be used for dispensing the peeled edible products into the cutting unit 108. In another embodiment of the present invention, the drum of the abrasive peeler 106 may comprise a second dispensing port to remove peels of the edible products from the drum of the abrasive peeler 106.
[0023] In an alternative embodiment of the present invention, the cleaning unit 104 and the abrasive peeler 106 may be integrated to perform an operation of cleaning and peeling the edible products. In such embodiment of the present invention, a water may be supplied inside the drum of the abrasive peeler 106 through a water spraying unit (not shown) that may be connected to a flexible water pipe. In an embodiment of the present invention, the water spraying unit may be turned on/off by the user based on a requirement.
[0024] Further, the cutting unit 108 may be attached to the abrasive peeler 106, to receive the peeled edible products from the first dispensing port of the abrasive peeler 106. The cutting unit 108 may be provided to perform various cutting operations such as, but not limited to, a slicing, a dicing, and so forth. Embodiments of the present invention are intended to include or otherwise cover any type of the cutting operations that may be required for preparing the fried edible products, including known, related art, and/or later developed technologies. The cutting unit 108 may be installed with blades (not shown), a rotating shaft (not shown) and a dicer (not shown). The rotating shaft may comprise rotating discs that may be rotated at a second pre-defined speed and may further enables a rotation of the rotating shaft. Further, in an embodiment of the present invention, the rotating shaft may enable a rotation of the blades to slice the peeled edible products of a pre-defined thickness. The dicer may be placed below the rotating discs, to dice the sliced edible products into a pre-defined shape such as, but not limited to, cubes, fingers, and so forth. In an embodiment of the present invention, a thickness of the blades may also be adjusted to achieve the pre-defined thickness of the edible products to be fried. Further, in an embodiment of the present invention, the cutting unit 108 may comprise a cutting dispensing port to dispense the sliced and/or diced edible products into the hot water treatment unit 110.
[0025] The hot water treatment unit 110 may be attached to the cutting unit 108, to receive the sliced and/or diced edible products from the cutting unit 108. The hot water treatment unit 110 may be provided to partially pre-cook the sliced and/or diced edible products to remove postharvest pathogens from a surface of the sliced and/or diced edible products. In an embodiment of the present invention, the sliced and/or diced edible products may be pre-cooked for a pre-defined amount of time that may be pre-set by adjusting a conveying speed of a conveyor belt 112. In a preferred embodiment of the present invention, the pre-defined amount of time may be in a range of 0 minutes to 10 minutes.
[0026] According to embodiments of the present invention, the hot water treatment unit 110 may be provided with a temperature controller that may automatically control a temperature of the hot water treatment unit 110. In an embodiment of the present invention, the hot water treatment unit 110 may utilize the conveyor belt 112 that may be connected to the hot water treatment unit 110 and the surface coating unit 116 to convey the edible products for further processing to the surface coating unit 116. In an embodiment of the present invention, a speed of the conveyor belt 112 may be controlled by a speed controller that may be installed within the apparatus 100.
[0027] Further, the conveyor belt 112 may be provided with a pre-dryer 114 that may remove a moisture content from the sliced and/or diced edible products, which makes less final oil absorption. The pre-dryer 114 may convert the electrical energy that may be supplied through the power cord to a heat energy, in an embodiment of the present invention. In an embodiment of the present invention, the pre-dryer 114 may be an air knife that may be mounted above the conveyor belt 112 to remove the moisture content from the sliced and/or diced edible products. In another embodiment of the present invention, the pre-dryer 114 may be a vacuum suction device that may be mounted underneath the conveyor belt 112 to aid in removal of the moisture content from the sliced and/or diced edible products. In an embodiment of the present invention, a pre-dying time may be adjusted based on an amount of oil required in the fried edible products.
[0028] Further, in an embodiment of the present invention, the surface coating unit 116 may be provided to apply a partial coating on the surface of the sliced and/or diced edible products, in an embodiment of the present invention. The surface coating unit 116 may apply the partial coating of a Carboxy Methylene Cellulose (CMC) on the surface of the sliced and/or diced edible products to reduce the oil from the sliced and/or diced edible products.
[0029] The frying tank 118 may be attached to the surface coating unit 116, to receive the coated edible products from the surface coating unit 116. The frying tank 118 may be provided with a vacuum fryer 120 and an oil heater (not shown). The vacuum fryer 120 may be filled with a frying oil to fry the coated edible products for a pre-defined amount of time at a pre-defined temperature. The pre-defined temperature may be in a range of 80-degree centigrade to 99 degree centigrade. Further, the vacuum fryer 120 may reduce a temperature of the oil heater to the pre-defined temperature that may be required for frying the coated edible products. In an embodiment of the present invention, the pre-defined temperature that may be used for frying the coated edible products may be directly proportional to an oil uptake. In an embodiment of the present invention, the frying tank 118 may be arranged with a vacuum pump 122 that may be used to create a vacuum having a pressure of -500 Millimeters (mm) of Mercury (Hg). Further, in an embodiment of the present invention, the frying tank 118 may be provided with a submerged frying conveyor 124 to enable a continuous frying of the coated edible products. Further, in an embodiment of the present invention, the delivery chute 126 may be attached to the frying tank 118, to deliver the fried edible products to a packing station.
[0030] FIG. 2 depicts a flowchart of a method 200 of producing the low oil fried edible products, according to an embodiment of the present invention.
[0031] At step 202, the edible products may be dispensed into the cleaning unit 104 through the hopper 102.
[0032] At step 204, the edible products may be washed and peeled by the corresponding cleaning unit 104 and the abrasive peeler 106.
[0033] At step 206, the peeled edible products may be sliced and/or diced into a pre-defined thickness.
[0034] At step 208, the sliced and/or diced edible products may be pre-cooked partially to remove the postharvest pathogens from the surface of the sliced and/or diced edible products.
[0035] At step 210, the sliced and/or diced food products may be pre-dried to remove the moisture content from the sliced and/or diced edible products.
[0036] At step 212, the sliced and/or diced edible products may be coated with the Carboxy Methylene Cellulose (CMC) to reduce the absorption of oil from the sliced and/or diced edible products.
[0037] At step 214, the coated edible products may be deposited in the frying oil of the vacuum fryer 120 to fry the coated edible products for the pre-defined amount of time at the pre-defined temperature.
[0038] While the invention has been described in connection with what is presently considered to be the most practical and various embodiments, it is to be understood that the invention is not to be limited to the disclosed embodiments, but on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
[0039] This written description uses examples to disclose the invention, including the best mode, and also to enable any person skilled in the art to practice the invention, including making and using any devices or systems and performing any incorporated methods. The patentable scope the invention is defined in the claims, and may include other examples that occur to those skilled in the art. Such other examples are intended to be within the scope of the claims if they have structural elements that do not differ from the literal language of the claims, or if they include equivalent structural elements within substantial differences from the literal languages of the claims.