Prolonging the shelf life of fresh root vegetables

Details Prolonging the shelf life of fresh root vegetables Prolonging the shelf life of fresh root vegetables

1987-07-17

1989-08-08

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Preserving or modifying color by use of diverse additive

Plant derived tissue containing other than potato

426310, 426615, 426410, 426506, A23B 7148

Patent

active

048551538

ABSTRACT:
The shelf life of root crops such as raw carrots can be substantially increased by subjecting the raw carrots, in one embodiment, to a process including (a) a mild heat treatment effective to reduce the microflora of the carrots but not to adversely affect the organoleptic qualities of the raw carrots, (b) the rapid cooling of the heat treated vegetable and (c) placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition. In another embodiment, the process includes subjecting the carrots to a vacuum, breaking the vacuum in the presence of water and placing the vegetable in a sealed container to prevent microbial recontamination and maintain the vegetable in a viable condition.

REFERENCES:
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patent: 2515025 (1950-07-01), Vahl et al.
patent: 2560820 (1951-07-01), Recker
patent: 3658559 (1972-04-01), Mohwinkel
patent: 3672907 (1972-06-01), Hudson
patent: 3801715 (1974-04-01), Smith
patent: 3814820 (1974-06-01), Busta
patent: 4001443 (1977-01-01), Dave
patent: 4135003 (1978-01-01), Mohwinkel
patent: 4505937 (1985-03-01), Demeulemeester et al.
patent: 4670275 (1987-06-01), Orr

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