Fruit and vegetable dried food product

Details Fruit and vegetable dried food product Fruit and vegetable dried food product

1988-02-12

1990-08-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

426262, 426268, 426327, 426443, 426445, 426447, 426639, 426640, A23P 114, A23B 4033

Patent

active

049486098

ABSTRACT:
Fruits and vegetables can be vacuum dried to produce a crispy but yet tender puffed food products having a color and appearance of the original fruit or vegetable prior to processing. Enzymatic browning and reducing sugar browning is counteracted by the treatment of the fruit or vegetable in an infusion solution that contains at least one reducing acid and a proton donor to counteract enzymatic browning and a disaccharide to counteract reducing sugar browning. In addition the infusion solution can contain chelating agents and antimicrobial agents. In addition the fruit or vegetable can undergo a freeze-thaw tenderizing process which will also enhance the puffing of the fruit or vegetable. The product is a puffed and crisp but yet has a smooth texture when being consumed.

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Introduction to the Biochemistry of Foods; Brauerman et al., Elsevier Pub. Co., NY 1963, p. 311.
A Complete Course in Canning, Book I, A. Lopez, Canning Trade Inc., Baltimore, Md. 1981, pp. 474-475.
Freeze-Drying of Foods, C. J. King, CRC Press, Cleveland, Oh., 1971, p. 53.
Food Dehydration, Van Arsdel et al., AVI Publishing Co., Westport, Conn., p. 476.
Introduction to the Biochemistry of Foods, Brauerman et al., Elsevier Pub. Co., N.Y. 1963, p. 311.

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