Firmness in processed vegetables

Details Firmness in processed vegetables Firmness in processed vegetables

1994-06-20

1997-02-04

Weier, Anthony J.

Food or edible material: processes, compositions, and products

Inhibiting chemical or physical change of food by contact...

426325, 426508, 426509, A23B 706

Patent

active

055995721

ABSTRACT:
Firmness of processed canned vegetables has been markedly improved by subjecting the 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.

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