Method of candying fruit and fruit rinds

Details Method of candying fruit and fruit rinds Method of candying fruit and fruit rinds

1976-06-02

1977-08-09

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

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

426333, 426639, 426658, A23B 708

Patent

active

040411842

ABSTRACT:
Method of candying fruit, in which after cooking, the fruit are immersed into a first candying syrup and remain therein until the decrease in syrup concentration has stopped. The rate of variation in syrup concentration is determined in time unit and then the syrup concentration is increased to the completion of the candying at the same rate in time unit.

REFERENCES:
patent: 2785071 (1957-03-01), Mathews
patent: 3365309 (1968-01-01), Pader

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