Food or edible material: processes – compositions – and products – Processes – Treatment with aqueous material – e.g. – hydration – etc.
Patent
1997-03-27
1998-12-01
Weiner, Anthony J.
Food or edible material: processes, compositions, and products
Processes
Treatment with aqueous material, e.g., hydration, etc.
426508, 426516, A23B 100, A23B 110
Patent
active
058435115
ABSTRACT:
Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.
REFERENCES:
patent: 4521439 (1985-06-01), Bengtsson et al.
patent: 5599572 (1997-02-01), Bourne
Canet, W., et al, Int. J. Food Sci. Technol. 22: 273-277 (1987).
Hoogzand, C., et al, Food Technol. 15: 160-163 (1961).
Nagel, C. W., et al, Food Research 19: 613-616 (1954).
Sistrunk, W. A., et al, Food Technol. 14: 357-362 (1960).
Taylor, A. J., et al, J. Sci. Food Agric. 32: 134-138 (1981).
Van Buren, J. P., J. Texture Stud. 10: 1-23 (1979).
Hsu, C. P., et al, J. Food Sci. 30: 583-588 (1965).
Lee, C. Y., et al, J. Food Quality 11, 279-287 (1988).
Lee, C. Y., et al, J. Food Sci. 44: 615-616 (1979).
Gardner, W. H., et al, Food Acidulants, pp. 163-165 and 167, Allied Chemical Corporation, 1966.
Van Buren, J. P., J. Food Sci. 39, 1203-1205 (1974).
Lopez, A., A complete Course in Canning, 11th Edition, Book I, 322-323, 478-482, The Canning Trade, Baltimore, 1981.
Wills, R. B. H., et al, Postharvest, pp. 6-9 New South Wales University Press, 1981.
Bourne, M. C., J. Food Sci. 52, 667, 688, 690 (1987).
Huang, Y. T., et al, J. Texture Stud. 14, 1-9 (1983).
Van Buren, J. P., et al, Food Technol. 14, 233-236 (1960).
Van Buren, J. P., et al, J. Food Sci. 27, 291-294 (1962).
Bourne, M. C., Abstract No. 30, 196th ACS Meeting, Division of Agriculture and Food Chemistry, Sep. 26, 1988.
Bourne, M.C., Abstract No. 225, 1988 Annual Meeting, Institute of Food Technologies, New Orleans, Monday, Jun. 20, 1988.
Bourne, M. C., J. Food Sci. 37, 751-753 (1972).
LaCroix, P., Memoire En Vue D'Obtenir Le Diplome D'Ingenieur Enshana, Sep. 23, 1988.
Cornell Research Foundation Inc.
Weiner Anthony J.
LandOfFree
Firmness in processed vegetables and fruits does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Firmness in processed vegetables and fruits, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Firmness in processed vegetables and fruits will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2393737