ES2303398B1 - PROCEDURE FOR PREPARATION OF BAKED FRUITS. - Google Patents

Abstract

Fruit preparation procedure baked.

The present invention relates to a process for preparing baked fruits, preferably for, processing and preserving roasted apples, which
understands:

- a first stage of fruit preparation for baking,

- a second baking stage and

- a third stage of final treatment that understands:

\hskip0.1cm

- envasado seguido de pasterización, enfriado y conser-
{}\hskip0.25cm vación o,

 \ hskip0.1cm 

- packaging followed by pasteurization, cooling and preserving
{} \ hskip0.25cm vacation or,

\hskip0.1cm

- enfriado, envasado y conservación.

 \ hskip0.1cm 

- cooling, packaging and preservation.

Description

Fruit preparation procedure baked.

Technical sector

The technical field of this invention is that of the Food Technology.

State of the art

Many procedures are known so far to make food and in particular fruits.

The roasted apple is a dessert known in Spanish homes, made in an artisanal and subjective way, at the discretion of the person who performs it, not having developed industrially until now. Currently, the studies related to the processed apple are oriented towards the dehydrated product, there being no reference of work regarding the type of hornosnia, its adequacy to produce the roast of the apple, nor its influence on the final product obtained (Constantin et al , nineteen ninety six).

Handling, preparation, baking and distribution of the roasted apple requires a number of operations that are physical in nature, that can contribute to changes Biological, chemical and physical unwanted products. Every stage can influence the mechanisms of alteration (Wiley, 1997).

Baking and roasting are essentially the same operation, since both use heat to modify the characteristics of food. The term baking or baking is usually applied to fruit and mealy foods and roast to meat and vegetables. The baking has a secondary objective, which is the conservation of food by destruction of its microbial load and by reduction of surface water activity (Lazos et al ., 1996).

In the conventional oven, heat is transmitted to the food by radiation from the walls, by convection of the circulating air and by conduction through the tray on the that rests The food is covered by a thin layer of air that hinders the transmission of heat to the interior and Water vapor removal. The thickness of this layer is determined by the air velocity and the characteristics of the food surface. Convection currents in the oven favor the uniform distribution of heat. Many models Commercial furnaces are equipped with a fan to improve natural convection currents and reduce the thickness of the surface layer, this increases the coefficient of conductivity thermal and improves the energy efficiency of the oven.

The heat transmitted by conduction, through the wall of the container, increases the thermal jump in the area of food contact with the container, which causes differences in baking speed.

Food has a low thermal conductivity coefficient, which makes the transmission of heat by conduction slow. The size of the product determines the distance that the heat will have to travel until it reaches the center of it. When a product is introduced into an oven, its surface water evaporates and the hot air drags it. The low relative humidity in the oven creates a vapor pressure gradient that drives the passage of water from inside the food to its surface. When the speed at which the water is removed from the surface of the product exceeds the speed with which it passes from the inside, the evaporation front migrates into the food, the surface of the food is dried and its temperature it ends up being equal to that of the oven air (110-240ºC), forming the crust (Dogan et al ., 2002; Fellows, 1994). The same happens when baking apple, in it the skin shrinks, dries out, forming a crust by coagulation, degradation and partial pyrolysis of proteins and carbohydrates, giving this area an impermeable character that allows it to retain water and substances volatile This crust ends up cracking, leaving the pulp in sight and allowing the exit of a viscous and foamy liquid that appears during the process. On the other hand, the overheating of the outer layers favors the development of the Maillard reaction and the caramelization of sugars and dextrins, with the consequent appearance of a golden brown color, more or less intense, giving the typical appearance of a roasted product
(Man, 2004).

There are works on the action that cause different types of ovens in food (Baik et al ., 2000; Billis, 1988; Khraisheh et al ., 2000), concluding that conventional type ovens, with infrared radiation heating, cause more superficial heating than microwave ovens, since they generate heat at a certain depth by transferring energy from the electromagnetic field to the food. Similarly, as confirmed by Funebo et al ., (2000), Krokida and Maroulis (1999), Sánchez et al ., (2000), in the microwave heating surface crust is not formed, the temperature of the food, while there is water , does not exceed 100 ° C, so surface browning does not occur, since it requires higher temperatures. Microwave oven heating is faster and more uniform than with a conventional oven, although the average energy consumption is three times higher compared to conventional ovens, according to Ordóñez et al . (1984).

Regarding the existing investigations of the air velocity inside the oven, it is concluded that it is limited to the range 0.5 - 1.5 m / s (Funebo and Ohlsson, 1998; Funebo, 2000; Wáhlby et al ., 2000 ), both for conventional baking processes and for dehydration.

Patent ES-0400615 describes a procedure for making roasted apples in preserves In this procedure it contributes sugar to apples to Bake and package, once roasted, in glass containers or metallic This procedure raises the inconvenience of having to maintain good aseptic conditions once the baked, to avoid subsequent recontamination, as well as the large amount of dead space left between the product and the container.

Description of the invention

The present invention relates to a Baked fruit preparation procedure, characterized because it includes:

- a first stage of fruit preparation for baking,

- a second baking stage and

- a third stage of final treatment that understands:

-

packaging followed by pasteurization, cooling and preservation or,

-

cooled, packaged and conservation.

According to a preferred embodiment, the procedure comprises:

- a first stage of fruit preparation for baking,

- a second baking stage and

- a third stage of final treatment that understands:

-

packaging followed by pasteurization, cooled and conservation.

Preferably, pasteurization is performed in an autoclave with a thermal death value (P_ {0}) between 0 and 900 minutes (taking a temperature of reference of 70ºC and a constant of thermal resistance Z 10 ° C).

According to a further preferred embodiment, the Pasteurization is performed in a cycle with a duration of between 5 and 50 minutes

According to a further embodiment, the Baked fruit preparation procedure comprises:

- a first stage of fruit preparation for baking,

- a second baking stage and

- a third stage of final treatment that understands:

-

cooled, packaged and conservation.

The fruit preparation procedure baked according to the invention may comprise in the first stage:

-

a initial phase of selection,

-

a second stage of maturation,

-

a third phase of cleaning, and

-

a Fourth phase of seed removal.

Furthermore, said cleaning phase can understand:

-

a washing phase,

-

a disinfection phase,

-

a rinsing phase, and

-

a drying phase

       \ newpage
    

According to a further embodiment of the procedure for preparing baked fruits, said first stage includes:

- an initial phase of food selection by  caliber,

- a second phase of maturation during a period of 1 to 30 days at room temperature,

- a third phase of cleaning, which understands:

-

washed in water,

-

disinfection by chlorinated water between 1 and 10% (v / v),

-

rinse by spraying with water and

-

dried out on air and

- a fourth phase of elimination of seeds.

In the process of the invention, the second step may comprise a treatment in a selected oven between:

- an electric oven

- a microwave oven, and

- and a combination of treatment in an oven microwave, followed by electric oven treatment.

The second stage may comprise a treatment  selected from

- a treatment in an electric oven equipped with  grill,

- a treatment in an electric oven equipped with  upper and lower heat, and

- a treatment in an electric oven equipped with  upper and lower heat and discontinuous air movement.

According to a preferred embodiment of procedure for preparing baked fruits, said second stage comprises a treatment in a microwave oven, preferably at a power between 200 and 1500 W, for a time between 0.5 and 30 minutes.

In the process of the invention, said second stage may comprise a furnace treatment microwave and said third stage may comprise a phase of cooled, packed and preserved. Even more preferably, said second stage comprises a microwave oven treatment a 800 W for 10 minutes, followed by a third stage that it comprises cooled to 50 ° C and stored at 3 ± 0.5 ° C.

According to a further particular embodiment, said second stage comprises a treatment in an electric oven equipped with grill and said third stage comprises a phase of packaging followed by pasteurization carried out in an autoclave, with a thermal death value (P_ {0}) between 0 and 900 minutes (taking a reference temperature of 70 ° C and a thermal resistance constant Z 10 ° C). More preferably still said second stage comprises an oven treatment electric with maximum grill, followed by a third stage that Includes packaging, autoclave pasteurization at P0 {400 minutes, cooled to 10 ° C by refrigeration and preservation at 3 ± 0.5 ° C.

According to a further particular embodiment, said second stage comprises a treatment in an electric oven with upper and lower heat. Even more preferably, said second stage comprises an electric oven heat treatment upper and lower, for 42 minutes, at 200 ° C, followed by a third stage comprising cooling to 50 ° C and preservation at 3 ± 0.5 ° C.

According to a further particular embodiment, said second stage comprises a treatment in an oven microwave followed by treatment in an electric oven equipped with superior heat and discontinuous air movement.

According to a preferred embodiment, said  second stage comprises a microwave oven treatment, to a power between 200 and 1500 W for a while between 0.5 to 30 minutes, followed by treatment in a electric oven with superior heat and air movement discontinuous, for a period between 1 and 60 minutes, at a temperature between 50 ° C and 300 ° C. More way still preferred, said second stage comprises a treatment in electric oven with upper and lower heat and air movement discontinuous (v = 1.5 m / s) at 200 ° C for 30 minutes, followed by a third stage comprising cooling to 50 ° C and preservation at 3 ± 0.5 ° C.

According to a preferred embodiment additionally, said second stage comprises an oven treatment  microwave, followed by treatment in an electric oven equipped with superior heat and discontinuous air movement and said third stage includes a cooling, packaging and preservation phase refrigerated

Even more preferably, said second stage  It includes a microwave oven treatment at 800 W for 2 minutes, followed by heat oven treatment upper and lower and discontinuous air movement (v = 1.5 m / s) at 200 ° C for 10 minutes, followed by a third stage that it comprises cooled to 50 ° C, packaging and preservation at 3 ± 0.5 ° C.

In the process of the present invention, the  food is preferably an apple, and more still preferred, said apple is a Reineta apple of any variety.

Preferably, the present invention will be refers to a procedure to obtain Reineta del Bierzo apple, roasted and packaged, made available to the consumer in the points of sale, starting with fresh Reineta del Bierzo apple.

The procedure described serves to obtain a processed food, in particular a roasted or baked food, which It can be preserved for days while maintaining all its qualities. The food thus prepared allows the consumer its immediate consumption, either cold or by slight heating by microwave or conventional oven.

In particular, the present procedure is especially suitable for apples and allows you to get an apple Bierzo Reineta roasted and kept refrigerated during several days, so it has a remarkable advantage over known procedures, since it is possible to produce a product which, until today, was homemade and traditional, to move on to Occur industrially. This product is added to the offer of prepared products ready for consumption, which every day they are in greater demand, due, in large part, to the incorporation of women to the labor market, which means less time Available for cooking and higher level of family income.

Among apples it is preferred in the procedure the Binezo Reineta apple (using as raw material the varieties Reineta Blanca and Reineta Gris) that they allow obtaining a high quality, stable roasted apple and ready for consumption.

Any of the modalities of the procedure Baking described serves to obtain a product made with improved properties compared to that obtained by procedures known. In particular, the improvements that the Baking procedure using the electric oven (grill), vacuum packaging and subsequent pasteurized in autoclave. This procedure modality, by incorporating a pasteurization phase After packaging, it eliminates the risk of existing recontamination in the other modalities described, when packing after baking. Therefore, a longer life for the product is achieved elaborated thus achieved, and this is verified by studies (Marcelo, 2004).

The industrial process designed at the level of pilot plant to obtain roasted apple has been validated by consumers through sensory analysis, not existing preference of one over the other for the characteristics of the product obtained. Preferably the method comprises a pasteurization stage, since with this variant of procedure is managed to keep the food, specifically the roasted apple obtained with characteristics similar to apple freshly made, appealing to the consumer more time than with the rest of the baking processes.

Through the use of techniques and procedures used in food processing and preservation has got a Baked White or Gray Bierzo Reineta apple and stored over a period of useful life with features similar to a freshly made apple.

Brief description of the figure

A block diagram is shown in Figure 1 in which the modalities of the procedure of the present invention and the order in which the various stages and phases in each of those stages can be carried out.

Below are some ways to concrete embodiments of the invention, in which the food Baking is an apple.

Embodiments of the invention

The procedure has been divided into three stages, as indicated above: food preparation for your baking, baking and final treatment that you can understand packaging and preservation, as shown in figure 1. In the embodiments and examples described have been used in all cases apples, but, as defined previously, the procedure is obviously applicable to others Fruit or food

1. First stage of food preparation, in this concrete case, apples

As a preliminary step to obtaining roasted apples by different embodiments of the present procedure, a series of operations common to all embodiments is carried out (Marcelo, et al ., 2002).

       \ vskip1.000000 \ baselineskip
    

Selection

An initial selection is made for the obtaining homogeneous starting fruits. This selection can be carry out in the fruit supply plant of the matter premium, using a calibrating machine that selects by caliber and weight. The caliber used is that included in the range 75-80 mm, as this is the average caliber traditionally used in the roast of the Reineta apple The Bierzo

       \ vskip1.000000 \ baselineskip
    

Maturation

The selected apples are left to room temperature (20ºC) for 12 days, in the presence of light, time necessary for the fruit to begin its evolution from the Maturity of conservation to the maturity of consumption.

       \ vskip1.000000 \ baselineskip
    

Cleaning

Ripe fruits are washed with water to room temperature (20ºC) to carry out the elimination of foreign materials that may come attached, such as earth, pesticide and / or fertilizer residues.

This cleaning is carried out in a container of plastic material of 0.14 m3 capacity. This tank it contains 0.10 m 3 of drinking water, and in it the apples up to a 1/5 volume ratio with respect to water. To the after 1 minute at rest, turbulence is caused for 30 seconds in order to facilitate detachment and diffusion of dirt and all foreign materials.

       \ vskip1.000000 \ baselineskip
    

Disinfection

Clean apples are immersed in chlorinated water, to complete the cleaning and disinfection of the fruit before processing. It is carried out in a container with similar characteristics to that described for the washing operation. The tank contains 0.1 m3 of 2% chlorinated water (v / v) with sodium hypochlorite (active chlorine 40 g / l), (Bett et al ., 2001; Soliva-Fortuny et al ., 2002a ; Soliva-Fortuny and Martín-Belloso, 2003; Soliva-Fortuny et al ., 2004) and fruits are placed there, maintaining a 1/5 volume ratio with respect to water. A turbulence is then caused for 1 minute in order to facilitate disinfection.

       \ vskip1.000000 \ baselineskip
    

Rinse, drained and dried

Disinfected apples undergo a cleared by removing water with hypochlorite and applying a water spray through a turbulence nozzle to eliminate possible remnants of sodium hypochlorite, since the legislation requires that a maximum of 1 ppm of chlorine may remain active in the product.

Later the apples are removed from the tank letting them drain on a plastic material platform. Finally it is dried, which is carried out individually using blotting paper or air.

       \ vskip1.000000 \ baselineskip
    

Seed removal (heartless)

A partial heartbreaking of the remains of the flower and the seeds without reaching the total heartlessness, preserving the peduncle apples. This one is done on the side of the calicin cavity by means of a heartbreaking or punch 12 mm diameter manual.

       \ vskip1.000000 \ baselineskip
    

Examples of realization of the first stage :

Example 1 of the first stage : the apples are subjected to a selection per caliber (75-80 mm) of Reineta apples of the White Reineta and Gray Reineta varieties, leaving them to ripen for 12 days at room temperature (20ºC), subsequently cleaning them with water in relation 1/5 by volume with the product for 1 minute at rest and 30 seconds of turbulence by stirring, followed by a disinfection process using 2% chlorinated water (v / v) with sodium hypochlorite (active chlorine 40 g / l ), then rinse by spraying with water, then drying in the air, to finally perform a partial descorazonado of the remains of the flower and seeds, preserving the peduncle.

Example 2 of the first stage : the apples are subjected to the phases of: selection by caliber (60-90 mm) of the Reineta apples of any variety, ripening for a period between 1 and 25 days at room temperature (between 5 and 35 ° C), cleaning by washing with water in relation between 1/1 and 1/30 in volume with the product between 0.1 and 10 minutes at rest and 1 and 100 seconds of turbulence by agitation, disinfection by chlorinated water between 0.1 and 10% (v / v) with sodium hypochlorite (active chlorine 40 g / l), rinsed by spraying with water, then air dried, to finally perform a partial desrazing of the remains of the flower and seeds, preserving The peduncle.

       \ vskip1.000000 \ baselineskip
    

2. Second stage: baked

Five types of baking have been used different. In all cases the baking is done with groups of 6 apples, using an electric multifunction oven equipped with the microwave option and a horizontal autoclave.

       \ vskip1.000000 \ baselineskip
    

Baked 1

It is carried out by microwave oven with a power of 800 W for a time of 10 minutes.

       \ vskip1.000000 \ baselineskip
    

Baked 2

It is done by a combination of the oven microwave with a power of 800 W for a time of 2 minutes and then the conventional electric oven is applied with superior heat and discontinuous air movement (200 ° C for 10 minutes with v = 1.5 m / s).

       \ vskip1.000000 \ baselineskip
    

Baked 3

It consists in the use of the electric oven conventional with upper and lower heat (200 ° C for 42 minutes)

       \ vskip1.000000 \ baselineskip
    

Baked 4

Said second stage is carried out by the oven  conventional electric with upper and lower heat and movement of discontinuous air (200 ° C for 30 minutes with v = 1.5 m / s).

       \ vskip1.000000 \ baselineskip
    

Baked 5

Baking treatment begins with a treatment in a conventional electric oven with superior heat in grill mode at level 3 for 7 minutes.

       \ vskip1.000000 \ baselineskip
    

3. Third stage: final treatment

To avoid that when packing the roasted apple air remaining inside will suffer an immediate alteration, uses packaging with modified atmospheres and, within this type of packaging, the simplest and cheapest modification, which is Vacuum packaging. Product packaging is done using a compensated vacuum packing machine, reaching a 0.8 bar depression, at which point the presoldering is performed thermal of the plastic container used, then increasing the  chamber pressure until atmospheric pressure is reached and Finish sealing the bag. A container that supports the pasteurization, whose characteristics are detailed in table 1.

Roasted apples are packed in material flexible plastic This material is marketed by the company Cryovac Grace Packaging S.A. (Sant, Barcelona, Spain). For it 200 x 200 mm plastic containers are used, for a mass of 190 g approx. of product (an apple), of material flexible, which support pasteurization, whose characteristics are listed in table 1.

TABLE 1 Characteristics of plastic containers used

one

Cooled

To prevent the cooking process from continuing in the autoclave in the baking procedure 5, just take out the product of the autoclave will impersonate a refrigerator temperature shutter until a temperature is reached in the product core of 10 ° C. In the rest of the procedures of Baking is taken out of the oven and allowed to cool to room temperature until it reaches a temperature of 50ºC, with which it is packaged.

Conservation

To extend the shelf life of the processed product it will be stored in all cases at cooling temperature (3 ± 0.5 ° C), in the presence of light, so that placing the product in an exhibitor inside a transparent container, it is Can show to the consumer.

Examples of realization of the second and third stages:

Example 1 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in an electric oven equipped with heat upper and lower, for 30 minutes, at a temperature of 200 ° C and discontinuous air movement, with a speed of 1.5 m / s, followed by vacuum packaging and refrigeration preservation (3 ° C).

Example 2 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in an electric oven equipped with heat upper and lower, for 42 minutes, at a temperature of 200 ° C, followed by vacuum packaging and preservation in refrigeration (3ºC).

Example 3 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is subjected to a microwave oven treatment, to a power 800 W for 2 minutes, followed by an electric oven equipped with superior heat and discontinuous air movement (speed 1.5 m / s) for 10 minutes, at a temperature of 200 ° C, performing at then vacuum packaging and refrigeration preservation (3 ° C).

Example 4 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is subjected to a microwave oven treatment, to a power 800 W, for 10 minutes followed by vacuum packaging and conservation in refrigeration (3ºC).

Example 5 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in an electric oven equipped with a grill maximum level, for a period of 7 minutes, followed by a vacuum packaging and a pasteurization process with P0 {400}, followed by a cooling and preservation process in refrigeration (3 ° C).

Example 6 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in an electric oven equipped with heat upper and lower, for a period between 5 and 50 minutes, at a temperature between 50 and 300ºC and discontinuous air movement, with a speed between 0.1 and 10 m / s, followed by vacuum packaging and conservation in refrigeration (between 0 and 8ºC).

Example 7 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in an electric oven equipped with heat upper and lower for a period between 5 and 60 minutes at a temperature between 50 and 300 ° C, followed by vacuum packaging and conservation in refrigeration (between 0 and 8ºC).

Example 8 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is subjected to a microwave oven treatment, to a power between 200 and 1500 W, for a period of 0.5 to 30 minutes followed of an electric oven equipped with superior heat and air movement discontinuous (speed between 0.1 and 10 m / s), during a period of 1 at 60 minutes at a temperature between 50 and 300 ° C, performing at then vacuum packaging and refrigeration preservation (between 0 and 8ºC).

Example 9 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is subjected to a microwave oven treatment, to a power between 200 and 1500 W, for a period of 0.5 to 30 minutes, followed of vacuum packaging and refrigeration preservation (between 0 and 8 ° C).

Example 10 of the second and third stages :

The fruit is Reineta del Bierzo apple and it is undergoing treatment in a conventional electric oven with superior heat in the grill mode, with a power of 2000 W, between 1 and 20 minutes.

Subsequently it is packaged and a autoclave pasteurization treatment, with a value P_ {0} between 100 and 900 minutes, being the characteristics of the cycle those listed in table 2.

TABLE 2 Pasteurization cycle characteristics used

3

References

BAIK , OD, MARCOTTE , M. and CASTAIGNE , F. 2000 . Cake baking in tunnel type multi-zone industrial ovens Part I. Characterization of baking conditions. Food Research International 33, 587-598.

BILLIS , J. 1988 . Effect of thermal processing on the texture of canned peaches. BSc Thesis, Agricultural University of Athens, Athens. Greece.

CONSTANTIN GLAZOS , ES, SERVOS , DC and PARIAROS , D. 1996 . Kinetics of texture degradation in apples during thermal processing. Chimika Chronika (New Series) 25, 11-27.

DOGAN , A., COLD , JM, CRONIN K., and ABODAYEH , K. 2002 . Modeling of the kinetics of color change in hazelnuts during air roasting. Journal of Food Engineering 55, 283-292.

FELLOWS , P. 1994 . Food processing technology: Principles and practices. Ed. Acribia, SA Zaragoza. 549 p.

FENG , H., and TANG , J. 1998 . Microwave finish drying of diced apples in a spouted bed. Journal of Food Science , 63. 679-683.

FUNEBO , T. and OHLSSON , T. 1998 . Microwave-assisted air dehydration of apple and mushroom. Journal of food Engineering , 38, 353-367.

FUNEBO , T., AHRNÉ , L., KIDMAN , S., LANGTON , M., and SKJÖLDEBRAND , CH. 2000 Microwave heat treatment of apple before air dehydration-effects on physical properties and microstructure. Journal of Food Engineering 46, 173-182.

FUNEBO , T. 2000 Microwave-Assisted Air-Dehydration of Fruits and Vegetables. Ed. Chalmers U. Technol. Gothenburg Sweden. 47 p.

KHRAISHEH , MAM, MCMINN , WAM and MAGEE , TRA 2000 . A multiple regression approach to the combined microwave and air drying process. Journal of Food Engineering 43, 243-250.

KROKIDA , M. and MAROULIS , ZB 1999 . Effect of microwave drying on some quality properties of dehydrated products. Drying Technology 17 (3), 449-466.

LAZOS, ES, SERVOS, DC and PARIAROS, D. 1996. Kinetics of texture degradation in apples during thermal processing. Chimika Chronika (New Series) 25, 11-27.

MAN , D. 2004 . The expiration of food. Ed. Acribia. Saragossa. 105 p.

MARCELO , V. 2004 . Characterization of the parameters that influence the roast of the Reineta del Bierzo apple and the aptitude for the commercialization of the final product. Doctoral thesis. University of Leon.

ORDOÑEZ , JA, CAMBERO , Mª. I., FERNÁNDEZ , L., GARCÍA , Mª. L., GARCÍA DE FERNANDO, G., DE LA HOZ , L. and SELGAS , Mª. D. 1984 . Food Technology. Vol. I. Food components and processes. Ed. Synthesis. Madrid. Caps 8, 9.

SÁNCHEZ, I., BANGA , JR and ALONSO , AA 2000 . Temperature control in microwave combination oven. Journal of Food Engineering 46, 21-29.

WÄHLBY , U., SKJÖLDEBRAND , CH. and JUNKER , E. 2000 . Impact of impingement on cooking time and food quality. Journal of Food Engineering 43, 179-187.

WILEY , RC 1997 . Fruits and vegetables minimally processed and refrigerated. Ed. Acribia, SA Zaragoza.

Claims (21)

1. Procedure for preparing baked fruits, characterized in that it comprises: - a first stage of food preparation for baking, - a second baking stage and - a third stage of final treatment that understands:

-

packaging followed by pasteurization, cooling and preservation, or

-

cooled, packaged and conservation.

2. Process for preparing baked fruits according to claim 1, characterized in that it comprises: - a first stage of food preparation for baking, - a second baking stage and - a third stage of final treatment that understands:

-

packaging followed by pasteurization, cooled and conservation.

3. Process for preparing baked fruits according to one of claims 1 or 2, characterized in that the pasteurization is carried out in a horizontal autoclave, with a value P0 between 0 and 900 minutes. 4. Process for preparing baked fruits according to one of the preceding claims, characterized in that the pasteurization is carried out in a cycle lasting between 5 and 50 minutes. 5. Process for preparing baked fruits according to claim 1, characterized in that it comprises: - a first stage of food preparation for baking, - a second baking stage and - a third stage of final treatment that understands:

-

cooled followed by packaging and conservation.

6. Process for preparing baked fruits according to any one of the preceding claims, characterized in that said first stage comprises :. - an initial phase of selection, - a second phase of maturation, - a third phase of cleaning, and - a fourth phase of elimination of seeds. 7. Process for preparing baked fruits according to claim 6, characterized in that said third cleaning phase comprises: - a washing phase, - a disinfection phase, - a rinse phase, and - a drying phase. 8. Process for preparing baked fruits according to any one of claims 1 to 6, characterized in that said first stage comprises: - an initial phase of food selection by  caliber, - a second phase of maturation during a period of 1 to 30 days at room temperature, - a third phase of cleaning, which understands:

-

washed in water,

-

disinfection by chlorinated water between 0.1% and 10% (v / v),

-

rinse by spraying with water and

-

dried out on air and

- a fourth phase of elimination of seeds. 9. Process for preparing baked fruits according to any one of the preceding claims 1 or 2, characterized in that said second stage comprises a treatment in an oven selected from: - an electric oven - a microwave oven, and - and a combination of treatment in an oven microwave, followed by electric oven treatment. 10. Process for preparing baked fruits according to any one of the preceding claims 1 to 2, 5 or 9, characterized in that said second stage comprises a treatment selected from: - a treatment in an equipped electric oven grill - a treatment in an electric oven equipped with  upper and lower heat, and - a treatment in an electric oven equipped with  upper and lower heat and discontinuous air movement. 11. Process for preparing baked fruits according to any one of the preceding claims 1, 2, 5 or 9, characterized in that said second stage comprises a microwave oven treatment, at a power comprised between 200 and 1500 W, for a time comprised between 0.5 minutes and 30 minutes. 12. Process for preparing baked fruits according to any one of the preceding claims 1 to 3, or 9, characterized in that said second stage comprises a treatment in an electric oven equipped with a grill and said third stage comprises a packaging phase followed by pasteurization to P_ {0} between 0 and 900 minutes. 13. Process for preparing baked fruits according to any one of the preceding claims 1, 2 or 5, characterized in that said second stage comprises a treatment in an electric oven with upper and lower heat. 14. Process for preparing baked fruits according to any one of the preceding claims 1, 2, 5 or 9, characterized in that said second stage comprises a microwave oven treatment. 15. Process for preparing baked fruits according to any one of the preceding claims 1, 5, or 9, characterized in that said second stage comprises a treatment in a microwave oven followed by treatment in an electric oven provided with upper and lower heat and air movement discontinuous. 16. Process for preparing baked fruits according to any one of the preceding claims 1, 2, 5, or 9, characterized in that said second stage comprises a treatment in a microwave oven at a power between 200 and 1500 W for a time between 0.5 to 30 minutes, followed by treatment in an electric oven equipped with superior heat and discontinuous air movement for a period between 1 and 60 minutes at a temperature between 50 ° C and 300 ° C. 17. Process for preparing baked fruits according to any one of the preceding claims 1, 2, or 5, characterized in that said second stage comprises a microwave oven treatment and said third stage comprises a cooling, packaging and preservation phase. 18. Process for preparing baked fruits according to any one of the preceding claims 1, 2, 5 or 9, characterized in that said second stage comprises a treatment in a microwave oven followed by treatment in an electric oven provided with superior heat and air movement discontinuous and said third stage comprises a phase of cooling, packaging and refrigerated preservation. 19. Process for preparing baked fruits according to any one of the preceding claims 1 to 18, characterized in that said food is a fruit. 20. Process for preparing baked fruits according to any one of the preceding claims 1 to 19, characterized in that said food is an apple. 21. Process for preparing baked fruits according to any one of the preceding claims 1 to 20, characterized in that said food is a Binezo Reineta apple.