Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1979-07-05
1981-10-27
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426482, 426524, A23L 1212, A23L 336, A23N 700
Patent
active
042973813
ABSTRACT:
A method of solid freezing tomatoes and forming them into solid members free of preservatives and adapted for cutting, shaping and placement into plastic bags. The method includes reducing the ambient temperature of the tomatoes to a freezing temperature of -30.degree. C., cracking the external membrane of the tomatoes by subjecting them to a temperature between 30.degree. C. to 35.degree. C. for a total temperature gradient of .DELTA.T equal to between 60.degree. C. to 65.degree. C. above the freezing temperature, by dipping the tomatoes into backwater supplied from a heat exchanger associated with a cooling device for supplying the low temperature cooling or freezing temperature of -30.degree. C., then peeling the external membrane from the tomatoes and reducing the temperature of the peeled tomatoes again to a freezing temperature.
REFERENCES:
Brown, H. E., Freeze-Peeling Improves Quality of Tomatoes, Journal of Food Sci. vol. 35, 1970, pp. 485-488.
Saldana, G., Comparison of Peeling Methods to Improve Firmness in Canned Seasoned Salad Pack Tomatoes, J. Rio Grande vol. Hort. Soc. vol. 25, pp. 72-79, 1970.
Stephens, T., Refrigerated Storage Properties of Liq. Nitrogen Peeled Fresh Tomatoes, J. Rio Grande, vol. Hort. vol 24, 1970, pp. 134-138.
Straniero, D., Novel Freeze-Enzyme Technique Peels Tomatoes at 6 Tons/Hr., Food Eng., Oct. 1956, pp. 58, 59 and 141.
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