Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Patent
1994-10-21
1996-05-21
Kepplinger, Esther M.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
426321, 426615, 426626, 426327, A23L 33418, A23L 33427, A23L 33463, A23L 33589
Patent
active
055187471
ABSTRACT:
The process of preserving a quantity of diced vegetables which combines a given quantity of the vegetables with a preselected amount of water (including ice) and acid such as citric acid. The amount of acid is equal to approximately five percent of the amount of water by weight. The vegetables, water and acid are thoroughly mixed together producing a slurry. This slurry is located within a mixing chamber with a vacuum being drawn on that mixing chamber to between twenty five and twenty nine inches of mercury. The mixing chamber is moved to achieve an intermixing between the ingredients for a preestablished period of time generally in the range of ten minutes to forty five minutes. The ingredients are then removed from the mixing chamber with the liquid removed from the vegetables then placed within containers for shipment and refrigerated.
REFERENCES:
patent: 3843870 (1974-10-01), Fehmerling
patent: 5057330 (1991-10-01), Lee et al.
patent: 5230221 (1993-07-01), Delich
Desrosier The Technology of Food Preservation 3rd Edition, The AVI Publishers, Inc. Westport, Conn. (1970) pp. 239-267.
Webster's II New Riverside University Dictionary p. 889 (1984) Houghton Mifflin Co.
Kepplinger Esther M.
Koh Choon P.
Munro Jack C.
SNG Spice Products, Inc.
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