GB2100575A - Methods of treating fruit and/or vegetables - Google Patents
Methods of treating fruit and/or vegetables Download PDFInfo
- Publication number
- GB2100575A GB2100575A GB08215586A GB8215586A GB2100575A GB 2100575 A GB2100575 A GB 2100575A GB 08215586 A GB08215586 A GB 08215586A GB 8215586 A GB8215586 A GB 8215586A GB 2100575 A GB2100575 A GB 2100575A
- Authority
- GB
- United Kingdom
- Prior art keywords
- vegetables
- fruit
- ascorbic acid
- calcium
- treating
- 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.)
- Granted
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
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
In order to reduce degradation, and particularly discolouration, of fresh or frozen apple pieces powder or crystals of ascorbic acid, preferably mixed with calcium citrate and sugar, is finely distributed over the pieces as they are conveyed by a conveyor 4 below a duster or sprinkler 7 in the direction of the arrow 3. After treatment the apple pieces are placed in a bag together with a quantity of sodium metabisulphate as a preservative which is separated from the pieces by a gas-permeable membrane. Other types of fruit and/or vegetables, such as pears or potatoes, may be similarly treated. <IMAGE>
Description
SPECIFICATION
Methods of treating fruit and/or vegetables
This invention relates to methods of treating fresh or frozen fruit and/or vegetables, and is more particularly, but not exclusively, concerned with the treatment of apples, pears and potatoes.
It is known to treat sliced, diced or whole peeled and cored apple by dipping it in an aqueous solution of ascorbic acid in order to reduce degradation, and more particulariy discolouration, of the apple in the short term. However, when treating apple in bulk, it is necessary to provide a bath containing a large quantity of ascorbic acid, and this bath needs to be replenished during the treatment as a certain amount of ascorbic acid is drawn into the apple by diffusion. This renders the treatment very expensive.
The present invention has as its object to provide an entirely new method of treating apple and other fruit and vegetables which is much less expensive to put into practice.
The invention comprises the treatment of fresh or frozen fruit and/or vegetables with ascorbic acid in the dry state. According to the invention there is provided a method of treating fruit and/or vegetables which comprises dusting or sprinkling particles of ascorbic acid over the fruit and/or vegetables.
The ascorbic acid may be in powder form or in crystalline form. As a result of research and experiment we have found that, when particles of ascorbic acid come into contact with the surface of a piece of fruit or vegetable, the ascorbic acid spreads over the surface of the piece which action, together with the transfer of ascorbic acid by contact between adjacent pieces of the fruit or vegetable, provides sufficient cover to protect the piece from discolouration. However, where this method is applied to apple pieces, it is found that the treated pieces may become rather soft and translucent.
Accordingly the invention may also provide a method of treating fruit and/or vegetables which comprises applying to the fruit and/or vegetables a mixture of ascorbic acid and at least one substance selected from the group comprising calcium citrate, calcium lactate, calcium maleate and calcium carbonate.
It is found that the resu Its achieved by treating apple with a mixture of ascorbic acid and calcium citrate are particularly satisfactory. The treated apple pieces have a pleasant flavour, and remain firm and do not discolour for a period of days over and above the existing methods. The calcium citrate has also been found to have a synergistic action in relation to the effect of the ascorbic acid on the apple.
In a preferred embodiment of the invention a powder or crystalline mix of ascorbic acid and calcium citrate, and optionally also sugar, is finely distributed over the fruit and/or vegetables. The resulting product will keep for many days without discolouration, even if no special measures are taken to evacuate air from the contai ner for the treated fruit and/or vegetables.
In a variant in accordance with the invention flavouring may be added to the fruit and/or vegetables concurrently with the ascorbic acid or mixture of the latter with calcium citrate and/or sugar. For example, where the method is applied to the treatment of apple, cinnamon or nutmeg could be incorporated in the powder mix which is finely distributed over the apple.
It is also known to dip sliced or diced apple in an aqueous solution of sodium metabisulphite which acts asa preservative by reducing oxidisation of, and bacteriological action on, the apple. However, the sodium metabisulphite has tended to impart an undesirable after-flavourto the apple. It is a further object of the invention, therefore, to provide a novel method of treating apple and other fruit and vegetables with a preservative which does not impart such an after-flavour to the treated product.
In accordance with the invention the method of treating fruit and/or vegetables with a preservative comprises placing the fruit and/or vegetables in a container together with a quantity of sodium metabisulphite which is separated from the fruit and/or vegetables by a gas-permeable membrane.
Even when the fruit and/or vegetables are stored in the container together with the sodium metabisulphite for a considerable length of time, it is found the the pickup of sulphur dioxide from the sodium metabisulphite by the fruit and/or vegetables is negligible so that the flavour is unimpaired. Nevertheless the sodium metabisulphite converts oxygen from the air to form sulphur dioxide gas so that the anti-oxidant function of the sodium metabisulphite is maintained.
In order that the invention may be more fully understood, a preferred method in accordance with the invention for treating apple pieces, and preferred apparatus for carrying this method into effect, will now be described, by way of example, with reference to the accompanying drawings, in which:
Figure lisa schematic diagram of the apparatus;
Figure 2 is a side view of a hopper forming part of the apparatus of Figure 1; and
Figure 3 is a view from below of the hopper shown in Figure 2.
Referring to Figure 1 a quantity of peeled and cored diced or sliced fresh apple is supplied to a worm elevator mixer 1 from a supply container 2 and is transported in the direction of the arrow 3 by a conveyor 4 in the form of an Archimedes screw rotating in the direction of the arrows 5. The conveyor 4 incorporates paddle blades 6 for imparting a tumbling motion to the apple pieces the function of which is to turn the apple pieces over as they pass below a duster or sprinkler 7.
The duster or sprinkler 7 which comprises a stainless steel hopper having a lid 7A is shown in more detail in Figures 2 and 3. The bottom 8 of the hopper is formed with a plurality of equally spaced parallel slots 9 as shown in Figure 3, and a Nylon brush worm 10 is mounted on a shaft 11 within the hopper in the vicinity of the slots 9. Furthermore a warm air duct 12 extends through the hopper parallel to the brush worm 10 and is perforated along that portion 13 which lies within the hopper.
The duct 12 is connected to a blower (not shown) and the action of this blower is such that warm air is intermittently emitted by the perforated portion 13 of the duct 12 in operation of the duster or sprinkler 7.
In addition the shaft 11 is driven by a motor (not shown) in the direction of the arrow 14.
A powder mix of ascorbic acid, caster sugar and calcium citrate is introduced into the duster or sprinkler 7 by raising the lid 7A and pouring the powder into the hopper. The mix incorporates from 0.14 to 0.5%, and preferably 0.28%, by weight of ascorbic acid of a range of particle sizes from British
Standard Mesh 25to 400, in the case of crystalline ascorbic acid, or from 20 mu to 100 mu, in the case of ascorbic acid in powder form, expressed as a percentage of the total weight of the apple to be treated, from 0.14 to 0.5%, and preferably 0.28%, by weight of caster sugar, and from 0.05 to 0.1%, and preferably 0.07%, by weight of calcium citrate.
The powder is finely distributed by the warm air intermittently supplied by the duct 12 and is simultaneously warmed, the finely distributed powder being taken up by the brush worm 10 and sifted through the slots 9 in the bottom 8 of the hopper, so that as the tumbling apple pieces are conveyed below the duster or sprinkler 7 they receive a fine dusting or sprinkling of the powder mix. During further conveying of the apple pieces the tumbling motion imparted to the apple pieces by the paddle blades 6 causes the apple pieces to continually come into contact with each other and with powder which has not already been taken up by the apple pieces and thereby ensures that all the apple pieces are treated. When the apple pieces reach the end 15 of the conveyor they are automatically discharged.
After treatment the apple pieces are collected in a polythene bag, and a gas-permeable pouch, in the form of a further and smaller sealed polythene bag having pinholes therein, containing four or less sodium metabisulphite (Campden) tablets, is put into the head space of the bag containing the apple pieces. Prior to sealing the bag containing the apple pieces, the air may be exhausted from the bag by a vacuum pump and an inert gas, such as nitrogen, may be immediately thereafter injected into the bag whereupon the bag is sealed. It has been found, however, that the treated apple will keep for many days without discolouring even when this vacuum and flushing step is not carried out.
In the above process the calcium citrate may under certain circumstances be replaced by citric acid although the resulting product will be softer.
The apple pieces treated as described above may be frozen for long term preservation if desired.
Claims (15)
1. A method of treating fruit and/or vegetables which comprises dusting or sprinkling particles of ascorbic acid over the fruit and/or vegetables.
2. A method according to claim 1, wherein the ascorbic acid is in powder form.
3. A method according to claim 1, wherein the ascorbic acid is in crystalline form.
4. A method according to claim 1, 2 or 3, wherein the particles of ascorbic acid are dusted or sprinkled over the fruit and/or vegetables to be treated from a duster or sprinkler below which the fruit and/or vegetables are conveyed.
5. A method according to claim 4, wherein the duster or sprinkler is in the form of a hopper having an apertured bottom and a rotary memberforsifting the ascorbic acid particles through the apertured bottom.
6. A method according to claim 4 or 5, wherein the fruit andsor vegetables are conveyed by a screw conveyor.
7. A method according to claim 4, 5 or 6, wherein a tumbling motion is imparted to the fruit and/or vegetables during conveying.
8. A method according to any preceding claim, wherein wherein the ascorbic acid particles are finely distri- buted by a blower.
9. A method of treating fruit and/or vegetables which comprises applying to the fruit and/or vegetables a mixture of ascorbic acid and at least one substance selected from the group comprising calcium citrate, calcium lactate, calcium maleate and calcium carbonate.
10. A method according to any preceding claim, wherein a powder or crystalline mix of ascorbic acid and calcium citrate is finely distributed over the fruit and or vegetables.
11. A method according to claim 10, wherein the powder or crystalline mix incorporates sugar.
12. A method according to any preceding claim, wherein flavouring is added to the fruit and/or vegetables concurrently with the ascorbic acid or mixture of the latter with calcium and/or sugar.
13. A method of treating fruit and'or vegetables with a preservative comprising placing the fruit and or vegetables in a container together with a quantity of sodium metabisulphite which is separated from the fruit and or vegetables by a gaspermeable membrane.
14. A method of treating fruit and. or vegetables substantially as hereinbefore described with reference to the accompanying drawings.
15. Fruit and!or vegetables treated by the method according to any preceding claim.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB08215586A GB2100575B (en) | 1981-05-30 | 1982-05-27 | Methods of treating fruit and/or vegetables |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8116614 | 1981-05-30 | ||
| GB08215586A GB2100575B (en) | 1981-05-30 | 1982-05-27 | Methods of treating fruit and/or vegetables |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2100575A true GB2100575A (en) | 1983-01-06 |
| GB2100575B GB2100575B (en) | 1984-12-12 |
Family
ID=26279651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08215586A Expired GB2100575B (en) | 1981-05-30 | 1982-05-27 | Methods of treating fruit and/or vegetables |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2100575B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1011342A1 (en) * | 1997-08-11 | 2000-06-28 | Mantrose-Haeuser Co. Inc. | Methods for preserving fresh fruit and product thereof |
| EP1059847A1 (en) * | 1998-01-09 | 2000-12-20 | Mantrose-Haeuser Co. Inc. | Methods for preserving fresh vegetables |
| EP1228702A1 (en) * | 2001-02-06 | 2002-08-07 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1228703A3 (en) * | 2001-02-06 | 2003-08-20 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1534081A2 (en) * | 2002-06-07 | 2005-06-01 | Mantrose-Haeuser Company, Inc. | Methods for preserving fresh produce |
| WO2015097335A1 (en) | 2013-12-27 | 2015-07-02 | Production And Innovation On Edible Coatings, S.L. | Edible coating for preserving fruit pieces, manufacturing and application method thereof |
| WO2015104440A1 (en) | 2014-01-07 | 2015-07-16 | Production And Innovation On Edible Coatings, S.L. | Edible coating for preserving pieces of fruit, production method and application thereof |
| CN111543477A (en) * | 2020-06-30 | 2020-08-18 | 辽宁省果树科学研究所 | Kiwi fruit preservative and preparation method and application thereof |
-
1982
- 1982-05-27 GB GB08215586A patent/GB2100575B/en not_active Expired
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1011342A4 (en) * | 1997-08-11 | 2002-05-02 | Mantrose Haeuser Co Inc | Methods for preserving fresh fruit and product thereof |
| EP1011342A1 (en) * | 1997-08-11 | 2000-06-28 | Mantrose-Haeuser Co. Inc. | Methods for preserving fresh fruit and product thereof |
| EP1059847A1 (en) * | 1998-01-09 | 2000-12-20 | Mantrose-Haeuser Co. Inc. | Methods for preserving fresh vegetables |
| EP1059847A4 (en) * | 1998-01-09 | 2002-05-02 | Mantrose Haeuser Co Inc | Methods for preserving fresh vegetables |
| EP1679006A2 (en) * | 2001-02-06 | 2006-07-12 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1228702A1 (en) * | 2001-02-06 | 2002-08-07 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1228703A3 (en) * | 2001-02-06 | 2003-08-20 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1679006A3 (en) * | 2001-02-06 | 2014-10-22 | dirafrost F.F.I. n.v. | Frozen fruits |
| EP1534081A2 (en) * | 2002-06-07 | 2005-06-01 | Mantrose-Haeuser Company, Inc. | Methods for preserving fresh produce |
| US7851002B2 (en) | 2002-06-07 | 2010-12-14 | Mantrose-Haeuser Company, Inc. | Methods for preserving fresh produce |
| EP1534081A4 (en) * | 2002-06-07 | 2005-07-13 | Mantrose Haeuser Company Inc | Methods for preserving fresh produce |
| WO2015097335A1 (en) | 2013-12-27 | 2015-07-02 | Production And Innovation On Edible Coatings, S.L. | Edible coating for preserving fruit pieces, manufacturing and application method thereof |
| WO2015104440A1 (en) | 2014-01-07 | 2015-07-16 | Production And Innovation On Edible Coatings, S.L. | Edible coating for preserving pieces of fruit, production method and application thereof |
| CN111543477A (en) * | 2020-06-30 | 2020-08-18 | 辽宁省果树科学研究所 | Kiwi fruit preservative and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2100575B (en) | 1984-12-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 732 | Registration of transactions, instruments or events in the register (sect. 32/1977) | ||
| PCNP | Patent ceased through non-payment of renewal fee |