US PATENT SUBCLASS 426 / 506
.~ Treatment with aqueous material, e.g., hydration, etc.

Current as of: June, 1999
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426 /   HD   FOOD OR EDIBLE MATERIAL: PROCESSES, COMPOSITIONS, AND PRODUCTS

665  DF  PROCESSES {25}
506.~ Treatment with aqueous material, e.g., hydration, etc. {3}
507  DF  .~.~> Of isolated whole seed or bean material {1}
509  DF  .~.~> Cooking or blanching {1}
511  DF  .~.~> By steam

DEFINITION

Classification: 426/506

(under subclass 665) Processes involving the direct contact of externally applied water in any of its physical forms with a food, e.g., steam, superheated steam, etc..

(1) Note. This subclass includes the use of water to remove material which are not natural to the food, as well as processes of reconstitution, cooking, steaming and blanching. It also includes processes of controlling relative humidity and hydrating operations.

SEE OR SEARCH THIS CLASS, SUBCLASS:

443+, for the preparation of a dry product which may involve the association of food with water, and in particular subclasses 455+ for a process directed to contacting of a food with an aqueous material.

474+, for a method involving gas-liquid contact, and in particular subclass 476 for a separation process involving steam as the gas.

SEE OR SEARCH CLASS 134, Cleaning and Liquid Contact With Solids, for a food washing process.