GB199661A - Process for automatic and rapid manufacture of crystallised or preserved fruit - Google Patents

Abstract

199,661. Fraisse FrÞres, and Navarre et Fils, P. July 6, 1922, [Convention date]. Coating confectioners' goods.-In a process for crystallizing fruit, the fruit is first bleached by immersing for several hours in boiling water containing a chemical, such as suphurous anhydride or tartaric acid, and is then immersed in syrup which is maintained at a constant temperature, the bursting of the fruit by the internal vapour pressure being avoided by maintaining a super-atmospheric pressure. The fruit is enclosed in a vessel a, which protects it from the air and light, and syrup contained in a tank c flows through the pipe d, percolates through the fruit and maintains the pressure in the vessel a. The syrup passes through a pipe e to a tank f to which sugar and glucose are added to counteract evaporation losses. The syrup is then sucked by a concentrating and re-heating apparatus g and delivered by a pump h and pipe i to the tank c. A vent j is opened during the introduction of the syrup to permit the escape of air. The constant temperature employed promotes osmosis and varies with different fruit. A temperature of 60‹ C. is mentioned. The vessel a may be enclosed in a water-bath chamber b, heated by a coil b<1>, bubbling-through device, or naked fire. A hotair stove may be used for heating or the vessel a may be logged or heated internally.