Firmness in processed vegetables and fruits

Details Firmness in processed vegetables and fruits Firmness in processed vegetables and fruits

1995-06-06

1997-07-08

Weier, Anthony J.

Food or edible material: processes, compositions, and products

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

426325, 426508, 426509, 426524, A23B 7005, A23B 706, A23B 710

Patent

active

056458797

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.

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