DK2279675T3 - Fremgangsmåder til konservering af frisk frugt og produkt deraf - Google Patents

Fremgangsmåder til konservering af frisk frugt og produkt deraf Download PDF

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Publication number
DK2279675T3
DK2279675T3 DK10011434.7T DK10011434T DK2279675T3 DK 2279675 T3 DK2279675 T3 DK 2279675T3 DK 10011434 T DK10011434 T DK 10011434T DK 2279675 T3 DK2279675 T3 DK 2279675T3
Authority
DK
Denmark
Prior art keywords
fruit
calcium
fresh
solution
preservative
Prior art date
Application number
DK10011434.7T
Other languages
English (en)
Inventor
Chao Chen
Thomas A Trezza
Dominic W S Wong
Wayne M Camirand
Attila E Pavlath
Original Assignee
Us Agriculture
Mantrose Haeuser Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=25426789&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2279675(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Us Agriculture, Mantrose Haeuser Co Inc filed Critical Us Agriculture
Application granted granted Critical
Publication of DK2279675T3 publication Critical patent/DK2279675T3/da

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Claims (13)

1. Fremgangsmåde til konservering af frisk frugt omfattende påføring på frugten af en vandig konserveringsopløsning omfattende vand; calciumioner; og ascorbationer, idet termen "ascorbat" i disse patentkrav anvendes til at omfatte både "ascorbat" og "isoascorbat" (erythorbat); hvor ascorbationerne og calciumionerne er til stede i et ionforhold på fra 1,5:1 til 2,5:1, og mængden af metalion-kompleksdanner i konserveringsmidlet er mindre end 0,5 % af bestanddelene, eksklusive vand; og yderligere hvor kilden til calciumioner i den vandige konserveringsopløsning er calciumhydroxid, calciumcarbonat, calciumphosphat, calciumerythorbat, calciumacetat, calciumgluconat, calciumglycerophosphat, calciumlactat, calciumascorbat eller blandinger deraf.
2. Fremgangsmåde ifølge krav 1, hvor kilden til calciumionerne og ascorbationerne i den vandige konserveringsopløsning er calciumascorbat.
3. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor opløsningens pH-område er 1,7 til 10.
4. Fremgangsmåde ifølge krav 3, hvor opløsningens pH-område er 3,5 til 8.
5. Fremgangsmåde ifølge krav 4, hvor opløsningens pH-område er 3,7 til 7,5.
6. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor frugten opbevares ved fra -7 °C til 20 °C.
7. Fremgangsmåde ifølge krav 6, hvor frugten opbevares ved fra -2 ° til 7 °C.
8. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor ascorbationet og calciumionet er til stede i et molforhold på fra 1,8:1 til 2,2:1.
9. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor frugten er en træfrugt.
10. Fremgangsmåde ifølge krav 9, hvor træfrugten er udvalgt fra gruppen af kærnefrugter og avocadoer.
11. Fremgangsmåde ifølge krav 9, hvor træfrugten er udvalgt fra gruppen af æbler, pærer og avocadoer.
12. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor konserveringsmidlet har en chloridionkoncentration på mindre end 1,5 %.
13. Fremgangsmåde ifølge et hvilket som helst af de foregående krav, hvor fremgangsmåden med at påføre konserveringsmidlet på frisk frugt sker ved dypning.
DK10011434.7T 1997-08-11 1998-08-10 Fremgangsmåder til konservering af frisk frugt og produkt deraf DK2279675T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/909,196 US5939117A (en) 1997-08-11 1997-08-11 Methods for preserving fresh fruit and product thereof
EP98939325A EP1011342B1 (en) 1997-08-11 1998-08-10 Methods for preserving fresh fruit

Publications (1)

Publication Number Publication Date
DK2279675T3 true DK2279675T3 (da) 2016-01-25

Family

ID=25426789

Family Applications (2)

Application Number Title Priority Date Filing Date
DK10011434.7T DK2279675T3 (da) 1997-08-11 1998-08-10 Fremgangsmåder til konservering af frisk frugt og produkt deraf
DK98939325.1T DK1011342T3 (da) 1997-08-11 1998-08-10 Fremgangsmåder til konservering af frisk frugt

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK98939325.1T DK1011342T3 (da) 1997-08-11 1998-08-10 Fremgangsmåder til konservering af frisk frugt

Country Status (17)

Country Link
US (1) US5939117A (da)
EP (2) EP2279675B1 (da)
JP (1) JP3564390B2 (da)
KR (1) KR100656172B1 (da)
CN (1) CN1084153C (da)
AT (1) ATE519370T1 (da)
AU (1) AU739039C (da)
BR (1) BR9812271B1 (da)
CA (1) CA2301306C (da)
DK (2) DK2279675T3 (da)
ES (2) ES2559846T3 (da)
HK (1) HK1029899A1 (da)
HU (1) HU228943B1 (da)
IL (1) IL134296A (da)
NZ (1) NZ502686A (da)
PT (2) PT1011342E (da)
WO (1) WO1999007230A1 (da)

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AU739039C (en) 2003-10-02
CN1266353A (zh) 2000-09-13
ES2307473T1 (es) 2008-12-01
HUP0002850A2 (hu) 2001-02-28
EP1011342A1 (en) 2000-06-28
JP3564390B2 (ja) 2004-09-08
IL134296A (en) 2004-01-04
EP2279675B1 (en) 2015-10-28
BR9812271A (pt) 2000-07-18
US5939117A (en) 1999-08-17
PT2279675E (pt) 2016-02-25
EP2279675A1 (en) 2011-02-02
ES2307473T3 (es) 2011-11-23
JP2001513329A (ja) 2001-09-04
BR9812271B1 (pt) 2013-10-29
KR100656172B1 (ko) 2006-12-12
AU8778298A (en) 1999-03-01
HU228943B1 (en) 2013-07-29
IL134296A0 (en) 2001-04-30
EP1011342A4 (en) 2002-05-02
ATE519370T1 (de) 2011-08-15
ES2559846T3 (es) 2016-02-16
AU739039B2 (en) 2001-10-04
CA2301306A1 (en) 1999-02-18
WO1999007230A1 (en) 1999-02-18
NZ502686A (en) 2002-06-28
CN1084153C (zh) 2002-05-08
KR20010022745A (ko) 2001-03-26
DK1011342T3 (da) 2011-10-31
PT1011342E (pt) 2011-10-27
HK1029899A1 (en) 2001-04-20
CA2301306C (en) 2009-12-22
EP1011342B1 (en) 2011-08-10
HUP0002850A3 (en) 2001-03-28

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