Methods for treating dried fruits to improve softness retention

Details Methods for treating dried fruits to improve softness retention Methods for treating dried fruits to improve softness retention

1973-07-11

1976-04-20

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

426615, A23B 708, A23B 714

Patent

active

039521125

ABSTRACT:
Dried fruits, especially raisins, are treated with an edible water soluble humectant by a variety of methods to establish a humectant level absorbed by the fruit at a value in excess of about 4%, thereby to increase the potential of the fruit to retain, under prolonged storage conditions, sufficient softness to remain tender and flavorful for human consumption. The fruit may be given a preliminary treatment to precondition the surface thereof for humectant penetration and/or to raise the internal moisture content. The fruit is then exposed to a humectant, preferably glycerol, or a solution of glycerol and sorbitol and/or other humectants, until significant levels, at least about 4% by weight, of the humectant are absorbed. The fruit is then washed, if necessary, and dried to a moisture content of about 12 to 20%.

REFERENCES:
patent: 119442 (1871-08-01), Ackart
patent: 1434837 (1922-11-01), Newby
patent: 1853151 (1932-04-01), Segur
patent: 1886233 (1932-11-01), Scanders
patent: 2005184 (1935-06-01), Forrest
patent: 2278469 (1942-04-01), Musher
patent: 2909435 (1959-10-01), Walters
patent: 3006773 (1961-10-01), Fitzgerald
patent: 3453118 (1969-07-01), Jobin
patent: 3843810 (1974-10-01), Fehmerling
Handbook of Food Additives, 1968, Fowa T. E. Edition, pp. 448-453.

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