How to Make Dried Citrus Fruit Snacks
A 1937 method for preserving citrus fruit by removing moisture while maintaining the fruit's structure and flavor profile for long-term storage.
Original patent title: “Method of making a dried citrus fruit food product”
A 1937 method for preserving citrus fruit by removing moisture while maintaining the fruit's structure and flavor profile for long-term storage. Granted to Individual in 1940 with 6 forward citations.
Key facts
Coverage
What does this patent actually cover?
This patent describes a specific industrial process for dehydrating citrus fruits like oranges and lemons. The method involves preparing the fruit by slicing or segmenting it, then subjecting it to controlled heat and airflow to remove water content without destroying the cellular integrity of the fruit. By carefully managing the drying temperature and duration, the process prevents the fruit from caramelizing or losing its characteristic citrus oils. This results in a stable, shelf-ready food product that retains its nutritional value and taste.
The gap
What does this patent NOT cover?
- Does not cover the use of chemical preservatives or additives to extend shelf life
- Does not cover freeze-drying techniques which were not standard in 1937
- Does not cover the production of citrus juices or concentrates
- Does not cover mechanical peeling or juicing machinery
These exclusions are unique to PatentBrief — derived from the actual claim language, not patent-office boilerplate.
What made this novel
The invention focuses on the precise balance of heat and airflow to dehydrate the fruit without 'cooking' it, preserving the volatile oils that give citrus its distinct flavor.
Schematic visualization of the patent's claim structure. Hand-drawn diagrams in progress for each landmark patent.
Where you've seen this
Real-world examples
Dried orange slices used in holiday decorations
Dehydrated citrus garnishes for cocktails
Dried fruit snacks sold in health food aisles
Why it matters
The bigger picture
This patent represents early 20th-century efforts to solve food waste in the agricultural sector. By creating a shelf-stable citrus product, it allowed farmers to monetize fruit that was otherwise too ripe for fresh shipping, helping stabilize local food supplies during the Great Depression era.
Filed
June 19, 1937
Granted
January 9, 1940
Market context
Who's building on this
Companies in this space
Modern food processing companies like Dole and various organic snack manufacturers continue to refine these dehydration techniques using advanced vacuum-drying and low-temperature convection technology.
Market impact
The patent helped standardize early methods for fruit preservation, contributing to the growth of the dried fruit snack industry. It provided a framework for small-scale agricultural producers to diversify their offerings beyond fresh produce.
Claim 1 — Plain English
What this patent covers
This patent describes a specific industrial process for dehydrating citrus fruits like oranges and lemons. The method involves preparing the fruit by slicing or segmenting it, then subjecting it to controlled heat and airflow to remove water content without destroying the cellular integrity of the fruit. By carefully managing the drying temperature and duration, the process prevents the fruit from caramelizing or losing its characteristic citrus oils. This results in a stable, shelf-ready food product that retains its nutritional value and taste.
The clever bit
The invention focuses on the precise balance of heat and airflow to dehydrate the fruit without 'cooking' it, preserving the volatile oils that give citrus its distinct flavor.
What it does not cover
- Does not cover the use of chemical preservatives or additives to extend shelf life
- Does not cover freeze-drying techniques which were not standard in 1937
- Does not cover the production of citrus juices or concentrates
- Does not cover mechanical peeling or juicing machinery
Patent timeline
Application submitted to the patent office
Application published, typically 18 months after filing
Patent officially issued
PatentBrief Score
Impact Score
Limited data
Citation count
17/40
Early citations
Claim breadth
0/20
Narrow claimsclaimsThe numbered statements at the end of a patent that legally define what the inventor owns.Read more →
Recency
0/20
Older than 20 years
Assignee scale
0/20
Independent or smaller assigneeassigneeThe entity that owns the patent — usually the inventor's employer or a company.Read more →
PatentBrief Impact Score — based on citation count, claim breadth, recency, and assignee scale. Not a legal assessment.
Heuristic Value Estimate
What this patent might be worth
$11K – $34K
Midpoint $21K · expired or expiring · industry ×2.2
Heuristic only — blends forward/backward citation counts, claim scope, time remaining, litigation history, and CPC-derived industry baseline. Real valuations need a professional appraisal.
Concepts involved
Citations
Patent lineage
Cite this patent
Overton, L. S., & Glen, O. (1940). How to Make Dried Citrus Fruit Snacks (U.S. Patent No. 2,186,907). U.S. Patent and Trademark Office. https://patentbrief.org/patent/us/2186907/sulfa-drugs-sulfapyridine
Auto-generated from the patent record. Double-check author order and the issue date against the official USPTO document before submitting.
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Common Questions
Frequently Asked Questions
What does How to Make Dried Citrus Fruit Snacks cover?
A 1937 method for preserving citrus fruit by removing moisture while maintaining the fruit's structure and flavor profile for long-term storage.
Who owns patent US 2186907?
Individual owns this patent, granted in 1940.
When does this patent expire?
This patent has expired and is now in the public domain — anyone can use the invention freely.
What is patent US 2186907 cited by?
This patent has been cited by 6 later patents that build on its ideas.
What problem does this patent solve?
This patent represents early 20th-century efforts to solve food waste in the agricultural sector. By creating a shelf-stable citrus product, it allowed farmers to monetize fruit that was otherwise too ripe for fresh shipping, helping stabilize local food supplies during the Great Depression era.
What does this patent NOT cover?
Does not cover the use of chemical preservatives or additives to extend shelf life
Same assignee
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