Method of preserving produce for further processing

Details Method of preserving produce for further processing Method of preserving produce for further processing

1988-11-01

1989-11-07

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Including step of packaging

426327, 426393, 426407, 426419, 426639, A23B 704, A23B 708, A23L 310

Patent

active

048791270

ABSTRACT:
A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the storage solution is adjusted such that the osmotic pressures of the produce and the storage solution are substantially equal. The storage solution preferably comprises an edible sugar, an edible organic acid, and an edible oxygen scavenger. The produce is than stored in the solution at a temperature below about 40.degree. F. and subsequently canned and sterilized.

REFERENCES:
patent: 1564599 (1925-12-01), Magaw
patent: 1631974 (1927-06-01), McLaughlin
patent: 2516891 (1950-08-01), Lloyd
patent: 3025169 (1962-03-01), Guadagni
J. Woodroof et al., Commerical Fruit Preservation of Foods, pp. 347-351 (1975).
A. Nicotra et al., "Considerations of the Suitability for Freezing of Some Peach and Apricot Varities", Progress in Refrigeration Scient and Technology, pp. 291-295 (1973).
D. Tressler et al., The Freezing Preservation of Foods, vol. II, pp. 358-362 (3d Ed. 1957).
"Dip Process for IQF Fruit Eliminates Syrup but Retains Flavor, Color of Fresh", Quick Frozen Foods, vol. 33, No. 9 (1971).

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