EP3349593A1 - Process for preparing prepared fresh produce, processing line for preparing prepared fresh produce and prepared fresh produce - Google Patents
Process for preparing prepared fresh produce, processing line for preparing prepared fresh produce and prepared fresh produceInfo
- Publication number
- EP3349593A1 EP3349593A1 EP16766072.9A EP16766072A EP3349593A1 EP 3349593 A1 EP3349593 A1 EP 3349593A1 EP 16766072 A EP16766072 A EP 16766072A EP 3349593 A1 EP3349593 A1 EP 3349593A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- prepared
- produce
- fresh produce
- prepared fresh
- processing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title description 4
- 238000000034 method Methods 0.000 claims abstract description 66
- 238000001816 cooling Methods 0.000 claims abstract description 55
- 238000004381 surface treatment Methods 0.000 claims abstract description 37
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 23
- 238000011282 treatment Methods 0.000 claims description 22
- 238000003860 storage Methods 0.000 claims description 13
- 238000005202 decontamination Methods 0.000 claims description 12
- 230000003588 decontaminative effect Effects 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 8
- 230000005855 radiation Effects 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 235000021022 fresh fruits Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims 2
- 238000002360 preparation method Methods 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 230000004888 barrier function Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000002826 coolant Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 238000012432 intermediate storage Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 239000005977 Ethylene Substances 0.000 description 1
- 241000186781 Listeria Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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
-
- 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
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
-
- 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
- A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
Definitions
- prepared fresh produce refers to produce that may have been chilled in order to extend its shelf life but has not been frozen or otherwise preserved, for example by canning. It may encompass produce such as fruit, salad items, vegetables and/or a combination of these. It is further understood by the industry to refer to fresh produce that has been prepared for consumption with no further treatment. Depending upon the produce, this may require the produce to have been washed, peeled and/or sliced and/or chunked, namely cut into bite-size, ready to eat pieces.
- Increasing the product shelf life for prepared fresh produce may reduce the wastage of prepared fresh produce and/or make easier the arrangement of a distribution network for prepared fresh produce to the shops in which it is sold. It is therefore desirable to increase the product shelf life of prepared fresh produce.
- the product shelf life of prepared fresh produce may be affected by
- time limits may be set in order to ensure food safety, for example based on possible risk of contamination from listeria or Clostridium.
- a limit may be set as a result of yeast and/or bacterial activity resulting in spoilage.
- the product shelf life may be determined by organoleptics. For example, wounding from peeling or slicing or chunking may increase respiration and ethylene production, membrane degradation, cellular disruption and/or accumulation of secondary metabolites. These, and increases in rates of biochemical reactions in general, may be responsible for changes in quality characteristics such as texture, colours and flavour.
- organoleptics For many types of prepared fresh produce, the product shelf life may be determined by organoleptics. For example, wounding from peeling or slicing or chunking may increase respiration and ethylene production, membrane degradation, cellular disruption and/or accumulation of secondary metabolites. These, and increases in rates of biochemical reactions in general, may be responsible for changes in quality characteristics such as texture, colours and flavour.
- a variety of techniques have been considered in attempts to improve the product shelf life of prepared fresh produce. These have included dipping the produce in a treatment liquid such as citric acid or ascorbic acid or storing the produce in a chilled room. These industry standard approaches are conducive to freshness, but it is desirable
- a method of preparing prepared fresh produce comprising the steps of applying a surface treatment to the prepared fresh produce and performing a rapid cooling process to the prepared fresh produce.
- a rapid cooling process is distinct from placing the produce in a chilled room such that the produce will gradually cool to the temperature of the chilled storage space.
- a rapid cooling process may be configured to proactively reduce the temperature of the prepared fresh produce to a predetermined temperature within a predetermined time. This may, for example, entail the use of a cooling medium that is at a temperature below, possibly substantially below, the desired final temperature of the produce in order to reduce the temperature of the produce rapidly.
- the rapid cooling process may include one of blast cooling, forced air cooling, impingement chilling, cryogenic cooling and liquid cooling. Other rapid cooling techniques may also be used.
- the rapid cooling process the temperature to which the produce is to be cooled and/or the time taken to obtain the desired temperature of the produce may be selected according to the produce.
- some produce may be more sensitive to damage that may be caused during rapid cooling under certain conditions and/or the product shelf life may be optimised for particular produce depending on the rapid cooling conditions.
- the surface treatment may comprise at least one of dipping the prepared produce in a treatment liquid, spraying the prepared produce with a treatment liquid and exposing the prepared produce to microwave or UV radiation. These surface treatments may be configured to decontaminate the prepared produce and/or be used for other purposes. Other decontamination techniques may be used. As with the rapid cooling, the type of surface treatment and/or the particular conditions, for example the duration of dipping within a treatment liquid, may be selected and optimised for each produce being treated. More generally, it should be appreciated that particular combinations of surface treatment conditions and rapid cooling conditions may be beneficial for each kind of produce.
- the process of applying a surface treatment to the prepared fresh produce may be performed before the rapid cooling process. This may avoid possible warming of the produce from its chilled state if the surface treatment is applied after the rapid cooling.
- the preparation of the prepared fresh produce may also include a processing step in which the prepared fresh produce is prepared for consumption, for example including at least one of decontamination such as washing, peeling, slicing and chunking the produce and/or a packaging step in which the prepared fresh produce is packaged for sale.
- a processing step in which the prepared fresh produce is prepared for consumption, for example including at least one of decontamination such as washing, peeling, slicing and chunking the produce and/or a packaging step in which the prepared fresh produce is packaged for sale.
- the processing step to prepare the fresh produce may be performed before at least one of the steps of applying the surface treatments and performing the rapid cooling.
- preparation of the prepared fresh produce includes peeling, slicing and/or chunking
- completing this before the surface treatment step enables the surface treatment to be applied to surfaces of the produce that are exposed by the peeling, slicing and/or chunking.
- any peeling, slicing and/or chunking before the rapid cooling step may facilitate the performance of the rapid cooling, for example as a result of the reduction in the dimensions of the pieces of produce to be rapidly cooled and/or the removal of a surface layer that may conduct heat more slowly than material below which is exposed by peeling.
- the process to prepare the prepared fresh produce according to the present invention may be entirely performed in a temperature controlled environment in which the temperature is below 5°C.
- fresh produce must be stored in a temperature controlled environment in which the temperature is below 5°C but this is not a requirement for processing facilities. Accordingly, conventional processing facilities may operate at up to and sometimes exceeding 12°C for the comfort of workers.
- Performing all the steps for preparing prepared fresh produce in an environment that is controlled to be below 5°C may assist in ensuring that the produce is chilled to the required temperature as quickly as possible and is maintained at the desired temperature.
- the produce may remain in a temperature controlled
- the processing facility in which the fresh produce is prepared may also include at least one of an intake storage facility, in which produce is stored before it is processed and prepared for consumption, and a despatch storage facility, in which packaged prepared fresh produce is stored, for example until it is ready to be transported to the customer.
- the intake storage facility and the despatch storage facility may also be provided in a temperature controlled environment in which the temperature is below 5°C. Accordingly, from the time when the fresh produce enters the processing facility to the time when the prepared fresh produce leaves the processing facility, it may be continuously within a temperature controlled environment in which the temperature is below 5°C.
- the method of preparing the prepared fresh produce may be configured such that, from the point at which a processing step commences to prepare the fresh produce, for example when it may be removed from an intake storage facility, to the point at which the prepared fresh produce is packaged, for example at which point it may be placed in a despatch storage facility, the produce may never be transferred to a dedicated storage space.
- prepared produce for packs containing a single type of prepared fresh produce may not be stored for more than 1 hour and prepared produce for packs containing a plurality of types of prepared fresh produce may not be stored for more than 4 hours.
- the method of the present invention may be particularly beneficial for the preparation of prepared fresh fruit but it should be appreciated that it may be applied to other produce, such as salad items and/or vegetables.
- prepared fresh produce may be prepared that includes a plurality of different types of produce.
- one kind of produce may be prepared according to the method of the present invention while another type of produce may be prepared according to a different method.
- different kinds of produce within the combination may be prepared according to different variations of the method of the present invention, particularly where conditions for some of the processing steps are specifically selected according to the type of produce being prepared.
- the present invention also provides prepared fresh produce prepared according to any of the methods discussed above.
- the present invention also provides a processing line configured to perform any of the methods discussed above.
- Figure 1 schematically depicts a processing line for preparing fresh produce in line with the present invention.
- FIG 1 depicts an example of a processing line 10 that has been configured to prepare prepared fresh produce according to the present invention.
- the processing line 10 may be divided into first and second spaces 21, 22 by a barrier 23.
- the second space 22 may be a high care space, in which required high care food handling standards are followed. For example, staff operating in this zone may be required to wear particular clothing and/or hair nets.
- the details of the conditions of the high care space 22 may be determined by regulatory bodies in the location in which the processing line is provided and/or by the standards of the company operating the processing line 10.
- a facility 31 for receiving unprocessed fresh produce may include, for example, whole large fruit, namely fruit that is not inherently bite-sized, and/or bulk quantities of other produce, including that which may already be bite-sized.
- the first area 21 also includes a storage section 32, in which the unprocessed fresh produce may be stored prior to processing.
- a decontamination unit 33 may be provided for decontaminating the fresh produce.
- Conventional decontamination processes such as washing using known liquids or powders, UV, thermal and non-thermal processes may be used. These may be selected according to the produce being processed.
- a peeling station 34 which may be automated, semi-automated or manual, in order to remove any external peel or rind, leaf and stalk matter, or internal waste, such as a core or seeds.
- the produce may pass through a slicing and/or chunking station 35, which may be automated, semi-automated or manual, in which the produce may be cut into bite-sized portions.
- a slicing and/or chunking station 35 which may be automated, semi-automated or manual, in which the produce may be cut into bite-sized portions.
- the produce may be passed to a surface treatment unit 41.
- the surface treatment unit 41 may apply a surface treatment to the produce. For produce that has been peeled, sliced and/or chunked, this may therefore apply the surface treatment to surfaces of the produce that have been exposed by the cutting process involved in the peeling, slicing and/or chunking processes.
- the type of surface treatment used may depend on the produce being prepared. It may, in particular, include at least one of dipping the prepared fresh produce in a treatment liquid for a predetermined amount of time, for example in a dip tank, spraying a treatment liquid to the surfaces of the prepared fresh produce and/or exposing the surfaces of the prepared fresh produce to microwave or UV radiation. These steps may be used for decontamination and/or other purposes. Other decontamination methods may also be used.
- the surface treatment may be selected to have at least one of an anti-oxidation function and/or provide a decontamination function, for example by microbiological load reduction, and/or function to inhibit biochemical action.
- treatment liquids include Natureseal (RTM) AS5 (for example a 2.5% solution or a 6% solution), Agricoat FS (for example a 1.4% solution) or a chlorine solution (for example at 2 ppm) and/or a mixture of citric and ascorbic acid.
- the prepared produced is passed to a rapid cooling station 42.
- This may use at least one of blast cooling, forced air cooling, impingement chilling, cryogenic cooling and liquid cooling in order to rapidly cool the produce, namely cool the produce more quickly than would be attained by placing the produce in a storage room at the desired temperature.
- a rapid cooling process may involve the use of a cooling medium at a temperature that is lower than the desired temperature of the produce.
- the rapid cooling process may also be configured to continue the rapid cooling process until the produce has reached a desired temperature.
- the cooling conditions may be selected for each produce being prepared in order to ensure that the produce is not damaged, for example by overly rapid cooling and/or by contact with a cooling medium that is so cold that it damages an exterior surface of the prepared produce.
- the prepared produce may be rapidly cooled in water that is chilled to below 2°C for approximately 8 mins.
- the prepared produce may be rapidly chilled using cryogenic cooling using dry ice pellets or liquid nitrogen, which generates cold air that envelopes the produce. Using such a process, the produce may be rapidly cooled to below 2°C, for example in less than 5 minutes, optionally less than 4 minutes, optionally less than 3 minutes.
- the rapid cooling station 42 is provided after the surface treatment station 41. This may be beneficial in order to avoid the possibility of the produce increasing in temperature during the surface treatment process, for example, if it is dipped in a liquid that is warmer than the temperature to which the produce has been chilled. However, it will be appreciated that this is not essential. It should also be appreciated that the stations have been depicted as separate but this need not be the case.
- the prepared fresh produce is passed to a packing station 51 and a labelling station 52. Once the prepared fresh produce has been packaged, it may pass back through the barrier 23 into the first area 21, namely out of the high care area 22. The packaged prepared fresh produce may then be stored in a store 53 before being passed to a despatch facility 54.
- the areas 21, 22 in which the produce may be stored or processed may all be kept at a chilled temperature, for example below 5°C.
- a chilled temperature for example below 5°C.
- This may differ from conventional processing facilities for handling fresh produce in which the areas in which the produce is processed may not be chilled to below 5°C.
- the processing facility such that the produce always remains in areas having an ambient temperature below 5°C, the produce may remain chilled at all times, namely from the point at which it enters the processing facility until the point at which it leaves the processing facility and/or from the point at which processing of the fresh produce commences to the point at which it is packaged. This may assist in extending the product shelf life.
- all steps relating to the preparation of the prepared fresh produce may be in-line, namely there is a continuous product flow from the point at which the first process to prepare the prepared fresh produce is taken to the point at which packaging is complete (which may include labelling).
- the processing line 10 and/or the processing facility may not include an intermediate storage facility, such as a WIP chiller, in which fresh produce may be stored that has either been partially prepared or has been prepared but not yet packaged.
- the high care area 22 may not include a dedicated storage unit.
- the total process time, from the commencement of processing of the fresh produce, for example from the step of washing on entry into the high care area 22 or from the point at which peeling, slicing and/or chunking commences, to the point at which the prepared fresh produce is packaged may be significantly reduced.
- this time may vary greatly for different batches of the same produce. For example, this may occur due to availability of packaging lines, and may be as high as 36 hours for some fresh produce.
- this time may be reduced to below 1 hour for single item packs, namely those containing a single type of prepared fresh produce, and below 4 hours for mixed item packs, namely those containing a plurality of types of prepared fresh produce.
- Reducing the time of process may increase the produce shelf life. Furthermore, increasing the consistency of the time of process may increase the time after processing that the producer can be confident that the fresh produce is an acceptable quality. This is because, for a given produce, the produce may be an acceptable quality level for a consistent amount of time from the point at which processing commences but a use by date may need to be determined based on the date of packaging.
- prepared fresh produce may be sold on its own, namely in packages that only contain one kind of prepared fresh produce.
- some packs of prepared fresh produce may contain two or more different kinds of prepared fresh produce. In that case, some or all of the produce in a pack may be prepared according to the present invention.
- two different kinds of produce may be prepared according to different variations of the present invention.
- different surface treatment conditions and rapid cooling conditions may be selected for each of the different kinds of fresh produce in order to optimise the product shelf life.
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
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GB1516580.6A GB2542411B (en) | 2015-09-18 | 2015-09-18 | Process for preparing fresh produce, processing line for preparing prepared fresh produce and prepared fresh produce |
PCT/GB2016/052812 WO2017046574A1 (en) | 2015-09-18 | 2016-09-12 | Process for preparing prepared fresh produce, processing line for preparing prepared fresh produce and prepared fresh produce |
Publications (1)
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EP3349593A1 true EP3349593A1 (en) | 2018-07-25 |
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EP16766072.9A Pending EP3349593A1 (en) | 2015-09-18 | 2016-09-12 | Process for preparing prepared fresh produce, processing line for preparing prepared fresh produce and prepared fresh produce |
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EP (1) | EP3349593A1 (en) |
BR (1) | BR112018005294B1 (en) |
GB (1) | GB2542411B (en) |
WO (1) | WO2017046574A1 (en) |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
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US4670275A (en) * | 1984-09-13 | 1987-06-02 | Dna Plant Technology Corporation | Prolonging the shelf life of fresh root vegetables |
EP0498972B1 (en) * | 1991-01-18 | 1995-01-25 | Unilever N.V. | Method for blanching or part-cooking vegetable material |
IE65404B1 (en) * | 1991-08-12 | 1995-10-18 | William Dowling | A process for preserving perishable foodstuffs |
US5316778A (en) * | 1991-11-29 | 1994-05-31 | Global Prepcorp | Method for processing leafy vegetables for extended storage |
US5616354A (en) * | 1995-10-12 | 1997-04-01 | Tompkins; Nicholas J. | Method for processing fresh strawberries for extended shelf life |
US20030003202A1 (en) * | 2001-06-28 | 2003-01-02 | American Air Liquide Inc. And L`Air Liquide | Method of preserving and disinfecting a food commodity |
ES2267339B1 (en) * | 2004-03-01 | 2008-02-16 | Industrias Alimentarias De Navarra, S.A. | PROCEDURE FOR THE CONSERVATION OF VEGETABLES AND / OR PREPARED BASED ON VEGETABLES THROUGH A HIGH PRESSURE STEAM TREATMENT, AS WELL AS THE PRODUCT OBTAINED. |
US20100196562A1 (en) * | 2007-09-10 | 2010-08-05 | Gil Depicciotto | Method of treatment of fresh produce |
FR2947992B1 (en) * | 2009-07-20 | 2011-08-26 | Fraisco Technic | METHOD AND DEVICE FOR DECONTAMINATION AND / OR COLD STERILIZATION OF A CONSUMABLE PRODUCT, IN PARTICULAR OF THE FOOD TYPE |
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2015
- 2015-09-18 GB GB1516580.6A patent/GB2542411B/en active Active
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2016
- 2016-09-12 EP EP16766072.9A patent/EP3349593A1/en active Pending
- 2016-09-12 WO PCT/GB2016/052812 patent/WO2017046574A1/en active Application Filing
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WO2017046574A1 (en) | 2017-03-23 |
GB201516580D0 (en) | 2015-11-04 |
BR112018005294A2 (en) | 2018-10-09 |
GB2542411B (en) | 2018-01-10 |
BR112018005294B1 (en) | 2022-05-17 |
GB2542411A (en) | 2017-03-22 |
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