System and method for producing applesauce

Details System and method for producing applesauce System and method for producing applesauce

1992-07-24

1993-09-14

Yeung, George

Food or edible material: processes, compositions, and products

Processes

Separating a starting material into plural different...

99483, 99484, 99510, 426521, 426615, A23L 100, A23N 1500

Patent

active

052446859

ABSTRACT:
An apparatus and method for producing applesauce utilizing unpeeled apples that have been cored or reamed on the stem and blossom ends. The apples are divided into portions and pumped into a heater which raises the temperature of the portions of the apple to approximately 71.degree.-73.degree. C. A finisher then separates the waste parts from the flesh of the apple portions. The apple flesh is pulped and pumped to a second heater which raises the temperature to approximately 90.degree.-104.degree. C. The applesauce product then travels through a dwell line to an expansion chamber for collection.

REFERENCES:
patent: 3829931 (1974-08-01), Suerbaum
patent: 4022922 (1977-05-01), Nelson
patent: 5007334 (1991-04-01), Kobes et al.

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