Food or edible material: processes – compositions – and products – Contacting food in liquid or solid state with exteriorly... – Including packaging of contacted food or treatment of...
Patent
1995-10-27
1997-12-23
Pratt, Helen
Food or edible material: processes, compositions, and products
Contacting food in liquid or solid state with exteriorly...
Including packaging of contacted food or treatment of...
426318, 426324, 426326, 426418, 426532, 426615, A23B 4027, B65B 5500
Patent
active
057005060
ABSTRACT:
A method by which the shelf life of fresh tomato pieces can be substantially increased is provided. According to the method, cored fresh tomatoes are contacted with a chlorine solution, cut into pieces, contacted with an aqueous solution of a calcium salt, and packaged in a container having a gas permeability of about 90 to about 160 cc of oxygen/100 square inch/day. The packaging is carried such that the residual oxygen level in the container after sealing is between about 2% and about 10%. In a preferred embodiment, the processing steps are carried out at an ambient temperature of between about 34.degree. F. and about 50.degree. F.
REFERENCES:
patent: 4883674 (1989-11-01), Fan
Kertsesz, Z. 1938, The Canner. vol. 88, #7, p. 26.
Adams, et al., Factors affecting the efficacy of washing procedures used in the production of prepared salads, Food Microbiology 6:69-77 (1989); p. 71, second col.
Frazier, W.C. and Westhoff, D.C., Food Microbiology 4th Ed., Chapter 7: Preservation by use of low temperatures, p. 125.
Zagory, D. and Kader, A.A., Quality Factors of Fruits and Vegetables: Chemistry and Technology, J.Jen, ed., Chapter 14: Quality Maintenance in Fresh Fruits and Vegetables by Controlled Atmospheres, entire article.
DNA Plant Technology Corporation
Pratt Helen
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