Vegetable and fruit preservation process

Details Vegetable and fruit preservation process Vegetable and fruit preservation process

1980-10-03

1982-06-22

Jones, Raymond N.

Food or edible material: processes, compositions, and products

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

426331, 426325, 426615, 426654, A23B 714, A23L 334

Patent

active

043362737

ABSTRACT:
Loss of texture in vegetable and fruit material caused by heating such material in connection with the preservation thereof can be minimized by contacting the fresh vegetable and fruit material with certain organic compounds for a short period of time and then removing the organic compound by rinsing the material with water or a water-based medium prior to heating the vegetable and fruit material.

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Ahmad, Maqbool and Amin M. Hussain, "Problem of Texture Deterioration During Canning and Storage of Canned Fruits and Vegetables", Pakistan Journal of Science, vol. 24, Nos. 1 and 2 (1972), 33-40.

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