Food or edible material: processes – compositions – and products – Processes – Separating a starting material into plural different...
Patent
1982-04-13
1985-11-05
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Separating a starting material into plural different...
210651, 426495, B01D 1300
Patent
active
045513414
DESCRIPTION:
BRIEF SUMMARY
The present invention has the object of providing processes for the treatment of plants and particularly of fruits and vegetables, one part of which relating to extraction of juices, primarily nourishing juices, and/or colorants, and another part relating to recovery of diverse materials, and in particular the pectins. The present invention equally has the object of providing the products obtained by these processes.
In the prior art, it has been known for a long time to extract the juice of fruits and vegetables, and it is not possible to summarize this evolution. Meanwhile, below is indicated the process which is actually the most prevalent and most recent, for example for apple juice. It consists essentially in the following phases: filtration)
Such a sequence of operations takes between 28 and 36 hours on the average and consumes a great quantity of energy, notably because of the two pasteurizations which are separated by a series of treatments at temperatures clearly lower. Moreover, one consumes, by such procedures, a quantity of adjuvants both of filtration and otherwise which is not negligible.
It was therefore important to find a process which is more economical and more rapid but equally, as will be seen in the description to follow, reducing the quantities of unusable wastes.
The process conforming to the present invention, by the fact of the considerable reduction of the duration of the operations, permits work which may be either continuous or not. Notably, one can stop the operations on Sunday and on holidays because one must no longer proceed by vat work necessarily of long duration.
Elsewhere, two of the undersigned are holders of rights of the French patent application filed on Dec. 4, 1978, No. 78/34063, entitled: "Process for Clarification of Apple Juice and Analogs with Recovery of Concentrated Pectin."
In that application, apple juice is treated by two successive ultrafiltrations separated by a water addition, the pressed juice being at a temperature of between 50.degree. and 55.degree. C. and of which the pH is between 3.5 and 4.
The treatment there was carried out on membrane surfaces of 150 and 50 m.sup.2. Now, experience has shown that in spite of these very important advantages with regard to the prior art, this procedure presented some imperfections indeed, inconveniences for which the present invention provides a remedy.
In the patent application referred to above one is led to add water. Now, not only does this addition of water often get in the way of the quality of the final product but even more, many laws forbid its employment.
However, prescribed limits of temperatures and of pH can be in fact clearly enough exceeded in practice according to the measure where one lowers the temperature by the measured pH, that is to say where one has the tendency to reduce the temperature when the pH increases and vice versa.
However, as will be seen further on, the levels of cutoff for ultrafiltration membranes giving the best results have been defined in a precise fashion.
Beyond the improvements brought forth by reference to the prior French patent application, the process conforming to the present invention presents great advantages with reference to other prior art techniques and notably permits considerable reduction of the duration of the operations of the work, whether continuous or not.
Moreover, in many cases, one looks to preserve the original pigmentation of the plant. Now, this pigmentation is generally in large part reduced by the heat treatments such as the pasteurizations, each one of which reduces the pigmentation by 15 to 20% in most cases, by the aging and the agitation treatments which produce oxidations and color changes. It is emphasized that in many well-known cases, Maillard reactions owing to the temperature and the aging produce denaturations of the products and their colors.
The present invention as will be seen in the description to follow, permits these great inconveniences of prior processes to be avoided.
The present process also presents other advantages whi
REFERENCES:
patent: 3799806 (1974-03-01), Madsen
patent: 4083779 (1978-04-01), Combe et al.
patent: 4115147 (1978-09-01), Shimizu et al.
Landi et al., abstract 60379h, Chemical Abstracts, vol. 85, p. 176 (1975).
Porter et al., Chem. Tech., pp. 633-637, (Oct. 1971).
Michaels, Ultrafiltration, published by the Amicon Corp., Lexington, Mass., Mar. 1968, (pp. 1-27).
Blanie Paul
Vernier Claude
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