Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive – Plant derived tissue containing other than potato
Patent
1981-10-23
1982-10-05
Weinstein, Steven L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
Plant derived tissue containing other than potato
426 49, 426281, 426321, 426615, 426312, 426486, A23L 1218
Patent
active
043528279
ABSTRACT:
Fresh whole produce is placed in a container and continuously purged for about 30 to 120 minutes with oxygen or carbon dioxide gas. The container is then filled with a brine solution and the produce allowed to stand for a period of about 2-24 hours, thus resulting in superior pickled produce.
REFERENCES:
patent: 3403032 (1968-09-01), Etchells et al.
patent: 3480448 (1969-11-01), Etchells et al.
patent: 3932674 (1976-01-01), Etchells et al.
Fleming, H. P., and D. M. Pharr; Mechanism for Bloater Formation in Brined Cucumbers; Journal of Food Science, vol. 45, pp. 1595-1600; (1980) Nov.-Dec. 1980.
Fleming, H. P., Pharr, D. M., R. L. Thompson; Brining Properties of Cucumbers Exposed to Pure Oxygen Before Brining; Journal of Food Science, vol. 45(6):1578-1582 (1980) Nov.-Dec. 1980.
Etchells, J. L., Bell, T. A., Fleming, H. P., Kelling, R. E., R. L. Thompson; Pickle Pack Science, pp. 4-14 vol. 3 (1973) Suggested Procedure of the Controlled Fermentation of Commercially Brined Pickling Cucumbers--The Use of Starter Cultures and Reduction of Carbon Dioxide Accumulation.
Hoover, M. W. and N. C. Miller; Factors Influencing Impregnation of Apple Slices and Development of a Continuous Process; Journal of Food Science; vol. 40 (1975).
Vaughn, Reese H., Lactic Acid Fermentation of Cucumbers, Sauerkraut and Olives; Industrial Fermentation, vol. 19, 1954.
Pederson, C. S. and Margaret N. Albury; The Sauerkraut Fermentation; Bulletin 824, New York State Agricultural Experiment Station Geneva, Cornell University (Dec. 1969).
Etchells, J. L., Fleming, H. P. and T. A. Bell; Factors Influencing the Growth of Lactic Acid Bacteria During the Fermentation of Brined Cucumbers, Paper No. 4207, Journal Series, North Carolina Agricultural Experiment Station, Raleigh, NC.
Fleming, H. P., Etchells, J. L., Thompson, R. L. and T. A. Bell, Purging of CO.sub.2 From Cucumber Brines To Reduce Bloater Damage, Journal of Food Science; vol. 40 (1975).
Costilow, R. N., Bedfore, C. L., Mingus, David & David Black; Purging of Natural Salt-Stock Pickle Fermentations To Reduce Bloater Damage; Journal of Food Science; vol. 42 (1977).
Fleming Henry P.
Pharr David M.
Thompson Roger L.
McConnell David G.
Silverstein M. Howard
The United States of America as represented by the Secretary of
Von Bodungen Raymond C.
Weinstein Steven L.
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