Method of preparing a fruit or vegetable puree

Details Method of preparing a fruit or vegetable puree Method of preparing a fruit or vegetable puree

1977-10-04

1979-02-13

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

83 15, 83 22, 99467, 99483, 426481, 426484, 426518, 426521, A23L 120, A23L 1212

Patent

active

041396472

ABSTRACT:
Whole (unsliced) fruit or vegetable product is introduced into a chamber wherein an enzyme inactivating environment has been established and which is maintained by a constant flow of a hot dry inert gas. The product is sliced by hot knives into small pieces in the chamber. The sliced fruit or vegetable product is maintained in such environment long enough to completely inactivate the enzymes and then is introduced into a pulper-finisher to macerate the product and separate the puree from the peel and fiber.

REFERENCES:
patent: 1259410 (1918-03-01), Kapadia
patent: 3365307 (1968-01-01), Dixon
patent: 3399064 (1968-08-01), Partyka et al.
patent: 3549384 (1970-12-01), Walker et al.
patent: 3764348 (1973-10-01), Huxsoll et al.
patent: 3873753 (1975-03-01), Nelson et al.
patent: 3892877 (1975-07-01), Wagner et al.
patent: 3927588 (1975-12-01), Laderach
patent: 4022922 (1977-05-01), Nelson

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