Abstract

The present invention relates to methods and dosage regimes for increasing useable tuber yield in potatoes comprising applying a low dose of a plant growth regulator such as a gibberellin biosynthesis inhibitor to a potato crop.

IPC Classes  ?

• A01P 21/00 - Plant growth regulators
• A01G 1/00 - Horticulture; Cultivation of vegetables (labels or name-plates G09F 3/00, G09F 7/00)
• A01N 43/653 - 1,2,4-TriazolesHydrogenated 1,2,4-triazoles
• A01N 43/54 - 1,3-DiazinesHydrogenated 1,3-diazines

Abstract

A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

IPC Classes  ?

• A21D 6/00 - Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• A23C 3/00 - Preservation of milk or milk preparations
• A23L 3/32 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
• A23L 1/025 - Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B)
• A23L 3/30 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
• A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
• A23L 1/05 - containing gelling or thickening agents (A23L 1/06 takes precedence);;
• A23L 1/216 - of potatoes
• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;

Abstract

A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency, energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

IPC Classes  ?

• A23L 5/30 - Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
• A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
• A23L 19/18 - Roasted or fried products, e.g. snacks or chips
• A47J 27/00 - Cooking-vessels
• A47J 47/00 - Kitchen containers, stands or the like, not provided for in other groups of this subclassCutting-boards, e.g. for bread
• B01J 19/10 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor employing sonic or ultrasonic vibrations

Abstract

A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency, energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

IPC Classes  ?

• A23L 1/025 - Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B)
• A23L 1/217 - Roasted or fried products, e.g. snacks or chips
• A47J 47/00 - Kitchen containers, stands or the like, not provided for in other groups of this subclassCutting-boards, e.g. for bread
• A23L 1/214 - of tuberous or like starch containing root crops
• A47J 27/00 - Cooking-vessels
• B01J 19/10 - Processes employing the direct application of electric or wave energy, or particle radiationApparatus therefor employing sonic or ultrasonic vibrations