Method of enhancing shelf-stability of an edible biological prod

Details Method of enhancing shelf-stability of an edible biological prod Method of enhancing shelf-stability of an edible biological prod

1994-09-08

1997-04-15

Cano, Milton

Food or edible material: processes, compositions, and products

Processes

Packaging or treatment of packaged product

426393, 426419, 426509, 426519, 435259, 241 2, B65B 3100

Patent

active

056207301

ABSTRACT:
The shelf-stability of carrot root material is enhanced by blanching the material, milling it, and then subjecting it to a decreasing pressure which is sufficiently rapid to cause rupturing of the cell walls of contaminating organisms in the product. The latter is effected by passing the product through a homogenizing valve (20). The treated product is then packaged by an aseptic packaging machine (22), to keep it from re-contamination by contaminating organisms.

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