Method of canning food products and canned product

Details Method of canning food products and canned product Method of canning food products and canned product

1974-03-27

1979-05-29

Bernstein, Hiram H.

Food or edible material: processes, compositions, and products

Packaged or wrapped product

Canned

426402, 426404, 426406, A23L 310

Patent

active

041567412

ABSTRACT:
Food products, such as vegetables, fruits, etc. are efficiently sterilized and/or cooked and canned under high vacuum by filling them into containers, e.g. conventional tin cans, in the presence of only a small amount of water; then securing lids non-sealingly to the open ends of the cans; then passing the cans over a high temperature heat source for direct flame or radiation heating, with their axes inclined, until the liquid collected in a bottom region of each can has come to a boil and the steam formed has driven the free air from the can; then sealing lids tight to the can bodies; then heating the cans to the desired temperature of sterilization and/or cooking and maintaining this temperature for a predetermined period of time; and finally cooling the cans, e.g. by a water spray, whereupon a vacuum of about 700 mm. (27 to 29 inches) of mercury is formed in each can by condensation of the steam therein.

REFERENCES:
patent: 2502196 (1950-03-01), Ball
patent: 2652964 (1953-09-01), Bjering
patent: 2785986 (1957-03-01), Pickens
patent: 2789058 (1957-04-01), Ball
patent: 3873747 (1975-03-01), Evert
patent: 3875318 (1975-04-01), Davies

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