ES2337649B1 - PROCEDURE FOR CONSERVATION OF FRUITS OR VEGETABLES. - Google Patents

Abstract

Fruit preservation procedure u vegetables.

The present invention relates to a fruit or vegetable preservation procedure that incorporates a station, of rotational and individual cryogenization that performs the forced freezing of nitrogen in a cylinder rotary, which can be a tunnel, which allows freezing individual product, can be any fruit or vegetable.

Description

Fruit preservation procedure u vegetables.

Object of the invention

The present invention relates to a fruit or vegetable preservation procedure. The invention allows to establish a precise individualized freezing mode of any product, be it fruit or vegetable.

Characterize this mode of freezing employment of a rotary cryogenization station. The process of cryogenization is performed by forced convection of nitrogen in a rotating cylinder, which can be inside a tunnel, which allows to freeze the product individually and quickly.

Background of the invention

Patent with application number P200202275 describes a citrus preservation procedure.

This invention characterizes mechanical washing of the fruit and then with prior peeling or not, the chopping of the same, either sliced, sliced wedges or other configurations, in different variants of the procedure.

Once conveniently chopped the fruit, with or without skin, it is fed through tapes conveyors to a nitrogen immersion station liquid, which keeps the fruit pieces individualized, by distance or by physical separation by any means, by example, with a film for food use.

Finally it is deposited in containers, preferably bags to which the vacuum is applied or not and its subsequent storage and transport refrigerated, without breaking the cold chain

Description of the invention

In the present invention, the terminology used in Patent No. P200202275 for the designation of the component elements.

The purpose of the improvements is the application of complementary systems that facilitate the cryogenization of product by liquid nitrogen.

For this, a procedure is incorporated into the procedure. Fast and individual cryogenization station. The process of cryogenization is performed by forced convection of nitrogen in a rotating cylinder, which can be inside a tunnel, which allows to freeze the product individually.

Thus, the continuous rotation movement of the product during the cryogenization process through the cylinder prevents it from sticking to each other.

This cryogenization system is a system of Individual freezing that has many advantages.

First, get an ultra frozen fast, keeping the product for a very short time at temperatures superiors where there is greater microbial proliferation and, does not allow that large crystals of water form when frozen, but rather microcrystals that do not damage tissue or cell walls, maintaining the texture and minimizing the loss of nutrients.

It also includes the possibility that the product subject to conservation is any type of vegetable, which include chard, garlic, artichoke, celery, eggplant, Watercress, borage, broccoli, squash, thistle, onion, mushrooms, cauliflower, asparagus, spinach, peas, green beans, lettuce, corn, potato, cucumber, pepper, leek, cabbage, mushrooms, soy, tomato or carrot

Preferred Embodiment of the Invention

The present invention consists of a fruit or vegetable preservation procedure.

The invention incorporates in the process a rotary cryogenization station, plus it includes the possibility that the product subject to conservation is Any type of vegetable.

First, washing, peeling or not, occurs of the vegetable and then slicing it into slices, in segments, in slices or other geometric configurations, regular.

Slices, segments or other configurations chopped fruit equivalents feed well individually on conveyor belts to said cryogenized station, or well the product can go in bulk and is separated by mechanical means before entering the cryogenized station.

The cryogenized station is rotary and refrigerates by nitrogen injection. The cryogenization process it is carried out by forced convection of nitrogen in a cylinder rotating, which in this embodiment is inside a tunnel, to allow the individual to freeze the product.

Thus, the continuous rotation movement during The freezing process prevents them from sticking together.

Once frozen, the product, fruit or vegetable, is packed in vacuum bags or not and, finally, stored and transported without breaking the chain of the
cold.

It does not alter the essentiality of this invention variations in materials, shape, size and arrangement of component elements, described in a non-limiting manner, sufficient this one to proceed to its reproduction by an expert.

Claims (3)

1. Fruit or vegetable preservation procedure, characterized in that it incorporates in the process a cryogenization station in which cryogenization is carried out by forced convection of nitrogen in a rotating cylinder, which allows the product to be frozen individually and quickly.
to. 2. Method according to claim 1, characterized in that the rotating cylinder is inside a tunnel. 3. Method according to claim 1, characterized in that the vegetable can be any of the following: chard, garlic, artichoke, celery, eggplant, watercress, borage, broccoli, squash, thistle, onion, mushrooms, cauliflower, asparagus, spinach, peas , green beans, lettuce, corn, potato, cucumber, pepper, leek, cabbage, mushrooms, soy, tomato or carrot.