Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of lowering temperature to or below 32...
Patent
1993-07-19
1994-11-15
Yeung, George
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of lowering temperature to or below 32...
426310, 426524, A23B 700
Patent
active
053646487
ABSTRACT:
Disclosed is a process for extending the shelf life of produce. First the fruit or vegetable is transferred from the harvesting stage to a wash bath which is maintained at a temperature of approximately 90.degree. F. and vibrated at an ultrasonic frequency to wash the produce. Next, the produce is transferred from the wash bath to a snap freeze slurry which consists of byproducts of the produce along with certain sugars and acids in order to snap freeze the produce for approximately 10 seconds. Next, the produce is transferred to an incubation cell which maintains the produce at a constant temperature within the range of 60.degree.-70.degree. F. for approximately 48 hours in order to dry and crystallize the slurry material on the produce. Using the method of the present invention, the shelf life of the produce can be greatly extended and certain taste and quality values enhanced for many species of produce.
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