GB1441072A - Process for air evacuation of foods under ultra-low pressure - Google Patents

Process for air evacuation of foods under ultra-low pressure

Info

Publication number
GB1441072A
GB1441072A GB3271474A GB3271474A GB1441072A GB 1441072 A GB1441072 A GB 1441072A GB 3271474 A GB3271474 A GB 3271474A GB 3271474 A GB3271474 A GB 3271474A GB 1441072 A GB1441072 A GB 1441072A
Authority
GB
United Kingdom
Prior art keywords
pressure
absolute
food
rate
per min
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.)
Expired
Application number
GB3271474A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fehmerling Associates
Original Assignee
Fehmerling Associates
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
Application filed by Fehmerling Associates filed Critical Fehmerling Associates
Priority to GB3271474A priority Critical patent/GB1441072A/en
Publication of GB1441072A publication Critical patent/GB1441072A/en
Expired legal-status Critical Current

Links

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
    • 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
    • A23B4/02—Preserving by means of inorganic salts
    • A23B4/021—Preserving by means of inorganic salts with apparatus adapted for gaseous preserving agents
    • 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
    • A23B7/14—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
    • 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
    • A23B7/158—Apparatus for preserving using liquids
    • 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
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

1441072 Vacuum treatment of food FEHMERLING ASSOCIATES 24 July 1974 32714/74 Heading A2D A treatment of foods comprises submerging the food in an aqueous solution, subjecting the submerged food to a reduction in pressure down to 200-300mm Hg (absolute) at a rate of pressure decrease not greater than 125mm. Hg. per min., followed by a further decrease in pressure to a pressure not greater than 13mm. Hg. (absolute) at a rate of pressure decrease not greater than 12mm. Hg. per min., both the pressure decrease steps together occupying at least 28 mins, maintaining an absolute pressure of not greater than 13 mm. Hg. for a dwell time of at least 1 hour to remove gases from the cells and tissues of the food; then increasing the pressure to fill the voids in the cells and tissues (which have been formed by evacuation of the gases) with the aqueous solution, the pressure increase being at a rate not greater than 12mm. Hg. per min., up to 55-65mm. Hg. (absolute), followed by a further increase in pressure up to atmospheric at a rate not greater than 35mm. Hg. (absolute) per min., both the pressure increase steps together occupying at least 28 mins., whereby the voids in the foods are filled with the solution, and thereafter removing the foods from the vessel. The treatment is applicable to the processing of fruits, vegetables, crustacea and mushrooms. The aqueous solution is preferably a salt or sugar solution.
GB3271474A 1974-07-24 1974-07-24 Process for air evacuation of foods under ultra-low pressure Expired GB1441072A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB3271474A GB1441072A (en) 1974-07-24 1974-07-24 Process for air evacuation of foods under ultra-low pressure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3271474A GB1441072A (en) 1974-07-24 1974-07-24 Process for air evacuation of foods under ultra-low pressure

Publications (1)

Publication Number Publication Date
GB1441072A true GB1441072A (en) 1976-06-30

Family

ID=10342927

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3271474A Expired GB1441072A (en) 1974-07-24 1974-07-24 Process for air evacuation of foods under ultra-low pressure

Country Status (1)

Country Link
GB (1) GB1441072A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021629A2 (en) * 1979-06-06 1981-01-07 Andrew M. Ferguson Method of processing mushrooms
EP0221489A2 (en) * 1985-10-29 1987-05-13 FreshWorld, L.P. Prolonging the shelf life of fresh root vegetables

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021629A2 (en) * 1979-06-06 1981-01-07 Andrew M. Ferguson Method of processing mushrooms
EP0021629A3 (en) * 1979-06-06 1982-05-26 Andrew M. Ferguson Method of processing mushrooms
EP0221489A2 (en) * 1985-10-29 1987-05-13 FreshWorld, L.P. Prolonging the shelf life of fresh root vegetables
EP0221489A3 (en) * 1985-10-29 1989-07-26 Dna Plant Technology Corporation (Under The Laws Of The State Of Delaware) Prolonging the shelf life of fresh root vegetables

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee