Process for the production of dried fruits

Details Process for the production of dried fruits Process for the production of dried fruits

1992-11-17

1994-11-08

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 52, 426640, A23B 710

Patent

active

053625030

ABSTRACT:
Dried fruits are treated by contacting and incubating them with a glycerol solution containing a carbohydrase enzyme in an amount of 0.05 to 0.5 parts enzyme by weight per 100 parts fruit at a temperature of from 40.degree. C. to 60.degree. C. for a time sufficient so that the fruit absorbs at least 10% by weight glycerol. The carbohydrase enzyme is inactivated and the incubated fruit is dried so that the fruit has a water activity of from 0.25 to 0.40.

REFERENCES:
patent: 3615687 (1971-10-01), Mochizuki et al.
patent: 4542033 (1985-09-01), Agarwala
patent: 4917910 (1990-04-01), Hsieh et al.

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