Intermediate moisture vegetables

Details Intermediate moisture vegetables Intermediate moisture vegetables

1991-03-12

1992-05-05

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426404, 426465, 426640, A23B 700

Patent

active

051106094

ABSTRACT:
A process for producing an intermediate moisture vegetable or fruit product which is microbiologically stable at water activity levels within the range of 0.5 to 0.95 and is free from additives used to prevent microbial spoilage, which process consists essentially of the steps of partially dehydrating a vegetable or fruit to a moisture content of from 26% to 60% and thereafter holding the resultant product in an oxygen free or substantially oxygen free environment.

REFERENCES:
patent: 4384009 (1983-05-01), Lewis et al.
patent: 4447460 (1984-05-01), Lewis et al.
patent: 4496597 (1985-01-01), Reges
Woodroof et al., Commercial Fruit Processing, published by The AVI Publishing Company, Inc., 1975 (pp. 374-383).

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