Treatment of fruits and vegetables

Details Treatment of fruits and vegetables Treatment of fruits and vegetables

1996-09-04

1999-02-09

Wong, Leslie

Food or edible material: processes, compositions, and products

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

426 49, 426615, 426654, 426518, 426520, A23B 700

Patent

active

058691227

ABSTRACT:
A process for enhancing the consistency of a macerated fruit or vegetable product by macerating a fruit or vegetable material to almost completely disrupt cellular material therein; adding calcium chloride to the fruit or vegetable material in an amount sufficient to increase consistency after subsequent heat treatment of the material; and heat treating the calcium chloride containing fruit or vegetable material for a sufficient time and at a sufficient temperature to inactivate pectin or other carbohydrate polymer degrading enzymes therein to form a macerated fruit or vegetable product with enhanced consistency. For optimum results, the calcium chloride is added to the macerated material within 1 minute after maceration and the heat treating is conducted within 1 minute after the addition of the calcium chloride.

REFERENCES:
patent: 2531431 (1950-11-01), Hills
patent: 4504504 (1985-03-01), Gaehring et al.
patent: 5645879 (1997-07-01), Bourne
Senda, A., Patent Abstracts of Japan, abstracting JP 01-124364, May 1989.
Ebe et al., Patent Abstracts of Japan, abstracting JP 03-285651, Dec. 1991.
J. D. Flores et al., "Optimization of a Diced Tomato Calcification Process"; Journal of Food Service--vol. 57, No. 5, 1992.

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