GB2124069A - A process for treating fruits and vegetables - Google Patents

A process for treating fruits and vegetables Download PDF

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Publication number
GB2124069A
GB2124069A GB08227618A GB8227618A GB2124069A GB 2124069 A GB2124069 A GB 2124069A GB 08227618 A GB08227618 A GB 08227618A GB 8227618 A GB8227618 A GB 8227618A GB 2124069 A GB2124069 A GB 2124069A
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United Kingdom
Prior art keywords
sulphite
vegetables
apples
water
solution
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.)
Withdrawn
Application number
GB08227618A
Inventor
Rooder Hein De
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ROODER HEIN DE
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ROODER HEIN DE
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Filing date
Publication date
Application filed by ROODER HEIN DE filed Critical ROODER HEIN DE
Publication of GB2124069A publication Critical patent/GB2124069A/en
Withdrawn legal-status Critical Current

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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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/06—Blanching
    • 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
    • A23B7/157—Inorganic compounds
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Peeled fruits or vegetables are treated with a solution containing bisulphite or sulphite ions in an amount of, for instance, 50 to 500g of sulphite per 100 l of water. Preferably a small amount of citric acid is added to the solution. The treatment results in a long lasting white colour of the treated products, particularly peeled apples.

Description

SPECIFICATION A process for treating fruits and vegetables Several methods for treating fruits and vegetables are known. Usually such methods comprise preserving processes with heating at higher temperature or in which preserving agents are added.
However, for a number of uses there are no good treating methods available.
In the confectionery, for instance, it is desired to have peeled apples at disposal. Such a product, however, has a strong tendency to discoloration.
This means that the apples have to be peeled shortly before use.
Now a method has been found, which enables it to keep peeled fruit and vegetables in a good condition during a long time without the fact that a discoloration occurs, this method is performed by treating the peeled fruits or the vegetables with a solution containing sulphite ions. Of course water is the most suited solvent for such a use.
An alkali sulphite, especially sodium or sodium hydrogen sulphite is an expedient source of sulphite ions.
A suited amount of sulphite is 50 to 500 g per 100 1 of water (when using other sulphites the amounts can be recalculated correspondingly). Preferrably an addition of 100-300 g of sodium sulphite per 1001 of water is used, and especially 150 to 250 g of sodium sulphite per 1001 is preferred.
According to a preferred embodiment citric acid is used in the solution too. A suited amount of citric acid is 1 to 10 g of citric acid pr 100 1 of water, especially 4to 7 g of citric acid per 1001 of water.
Expediently a concentrate is used which enables it to measure offthe quantities in a simple manner and that can be diluted before using it for treating fruits and vegetables.
The process of the invention is not bound to a certain temperature, although it will be clear, that it will not be performed at the freezing point or at the boiling point of the solvent used. The treatment, however, can expediently be performed at room temperature.
The treatment of the invention results in a long lasting clear colour of the peeled fruit and vegetables, the taste and fragrance not being influenced.
The process according to the invention is suited for treating, for example, apples, pears, celeriac and/or further vegetables and fruits. The vegetables and fruits to be treated may be cut,for example, into slices for apples and pears or into fingers for celeriac.
A concentrate may for instance expediently be prepared by dissolving 195 g of sodium sulphite in 5 I of water, to which, if desired, 5 g of citric acid has been added. This concentrate can be added at a temperature of 15 to 30"C to the bath in which the fruit or vegetables are to be dipped. The fruit or vegetables may also be sprayed with the sulphite solution. When said temperature is used a quick admixing of the concentrate with the diluent is obtained.
The invention will now be illustrated by the following Examples which should not be taken to be restrictive.
The general treatment method used in each Example is given below: In a large container, with a capacity of 4001, portions of 10 tons of apples were treated in a solution at room temperature with the mentioned composition. The apples were introduced automatically from the peeling machine into the container and were subsequently removed from the bath by means of a transporting belt (although it will be obvious that the removal may be performed in any other suitable way). Each hour about 750 kg were dipped into the bath.
Example 1 The solution in the container contained 195 g of sodium sulphite and 5 g of citric acid per 100 1 of water. In one day 10 tons of peeled apples (of the type named Golden Renet) were dipped in the bath.
After removing from the container, the apples were dripped dry.
The apples do not show differences in fragrance or taste with the untreated apples. After seven days the white colour was fully retained. The same test was performed with apples of the type named Golden Delicious, Jonathan, Cox d'Orange and Bremlee, all tests giving the same result.
The same maintenance of the colour was also obtained with peeled pears and celeriac which was cut into fingers.
Example 2 The test described in Example 1 was repeated using the same quantity of sodium sulphite; however, no citric acid was used. The peeled apples were white after seven days, however at a visual judgement, the whiteness seems to be somewhat less than that obtained in Example 1.
Example 3 The test described in Example 1 was repeated, using the same quantity of sodium hydrogen sulphite.
As a result the apples remained white at the beginning, however after seven days a light brown coloration occurred. The apples were somewhat sticky to the touch.
Example 4 The test described in Example 1 was repeated, however, instead of sodium sulphite, potassium hydrogen sulphite was used. In this test the apples remained white at the beginning; after seven days, however, a light brown coloration occurred. The feel of said apples was the same as in Example 2 and in contradistinction to Example 1 somewhat sticky.
1. A process for treating fruit or vegetables, which comprises treating peeled fruit or vegetables with a solution containing sulphite ions.
2. A process as claimed in claim 1, wherein the solution is a solution of sulphite ions in water.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (17)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION A process for treating fruits and vegetables Several methods for treating fruits and vegetables are known. Usually such methods comprise preserving processes with heating at higher temperature or in which preserving agents are added. However, for a number of uses there are no good treating methods available. In the confectionery, for instance, it is desired to have peeled apples at disposal. Such a product, however, has a strong tendency to discoloration. This means that the apples have to be peeled shortly before use. Now a method has been found, which enables it to keep peeled fruit and vegetables in a good condition during a long time without the fact that a discoloration occurs, this method is performed by treating the peeled fruits or the vegetables with a solution containing sulphite ions. Of course water is the most suited solvent for such a use. An alkali sulphite, especially sodium or sodium hydrogen sulphite is an expedient source of sulphite ions. A suited amount of sulphite is 50 to 500 g per 100 1 of water (when using other sulphites the amounts can be recalculated correspondingly). Preferrably an addition of 100-300 g of sodium sulphite per 1001 of water is used, and especially 150 to 250 g of sodium sulphite per 1001 is preferred. According to a preferred embodiment citric acid is used in the solution too. A suited amount of citric acid is 1 to 10 g of citric acid pr 100 1 of water, especially 4to 7 g of citric acid per 1001 of water. Expediently a concentrate is used which enables it to measure offthe quantities in a simple manner and that can be diluted before using it for treating fruits and vegetables. The process of the invention is not bound to a certain temperature, although it will be clear, that it will not be performed at the freezing point or at the boiling point of the solvent used. The treatment, however, can expediently be performed at room temperature. The treatment of the invention results in a long lasting clear colour of the peeled fruit and vegetables, the taste and fragrance not being influenced. The process according to the invention is suited for treating, for example, apples, pears, celeriac and/or further vegetables and fruits. The vegetables and fruits to be treated may be cut,for example, into slices for apples and pears or into fingers for celeriac. A concentrate may for instance expediently be prepared by dissolving 195 g of sodium sulphite in 5 I of water, to which, if desired, 5 g of citric acid has been added. This concentrate can be added at a temperature of 15 to 30"C to the bath in which the fruit or vegetables are to be dipped. The fruit or vegetables may also be sprayed with the sulphite solution. When said temperature is used a quick admixing of the concentrate with the diluent is obtained. The invention will now be illustrated by the following Examples which should not be taken to be restrictive. The general treatment method used in each Example is given below: In a large container, with a capacity of 4001, portions of 10 tons of apples were treated in a solution at room temperature with the mentioned composition. The apples were introduced automatically from the peeling machine into the container and were subsequently removed from the bath by means of a transporting belt (although it will be obvious that the removal may be performed in any other suitable way). Each hour about 750 kg were dipped into the bath. Example 1 The solution in the container contained 195 g of sodium sulphite and 5 g of citric acid per 100 1 of water. In one day 10 tons of peeled apples (of the type named Golden Renet) were dipped in the bath. After removing from the container, the apples were dripped dry. The apples do not show differences in fragrance or taste with the untreated apples. After seven days the white colour was fully retained. The same test was performed with apples of the type named Golden Delicious, Jonathan, Cox d'Orange and Bremlee, all tests giving the same result. The same maintenance of the colour was also obtained with peeled pears and celeriac which was cut into fingers. Example 2 The test described in Example 1 was repeated using the same quantity of sodium sulphite; however, no citric acid was used. The peeled apples were white after seven days, however at a visual judgement, the whiteness seems to be somewhat less than that obtained in Example 1. Example 3 The test described in Example 1 was repeated, using the same quantity of sodium hydrogen sulphite. As a result the apples remained white at the beginning, however after seven days a light brown coloration occurred. The apples were somewhat sticky to the touch. Example 4 The test described in Example 1 was repeated, however, instead of sodium sulphite, potassium hydrogen sulphite was used. In this test the apples remained white at the beginning; after seven days, however, a light brown coloration occurred. The feel of said apples was the same as in Example 2 and in contradistinction to Example 1 somewhat sticky. CLAIMS
1. A process for treating fruit or vegetables, which comprises treating peeled fruit or vegetables with a solution containing sulphite ions.
2. A process as claimed in claim 1, wherein the solution is a solution of sulphite ions in water.
3. A process as claimed in claim 1 or claim 2, wherein an alkali metal sulphite is used as a source of sulphite ions.
4. A process as claimed in claim 3, wherein sodium sulphite or sodium hydrogensulphite is used as the source of sulphite ions.
5. A process as claimed in any one of claims 1 to 4, wherein the solution also contains citric acid.
6. A process as claimed in any one of claims 2 to 5, wherein the solution contains in the range of from 50 to 500 g ofsulphite per 100 1 of water.
7. A process as claimed in claim 6, wherein the solution contains in the range of from 100 to 300 g of sulphite per 100 1 of water.
8. A process as claimed in claim 7, wherein the solution contains in the range of from 150 to 250 g sulphite per 1001 of water.
9. A process as claimed in any one of claims 1 to 8, wherein the solution contains in the range of from 1 to 10 g of citric acid per 100 1 of water.
10. A process as claimed in claim 9, wherein the solution contains in the range of from 4 to 7 g of citric acid per 100 1 of water.
11. A process as claimed in any one of claims 1 to 10, which is carried out at room temperature.
12. A process as claimed in any one of claims 1 to 11, wherein the peeled fruit or vegetables are dipped into or sprayed with the sulphite ion solution.
13. A process as claimed in claim 1,which is carried out substantially as described in any one of the Examples herein.
14. Fruit or vegetables whenever treated by a process as claimed in any one of claims 1 to 13.
15. A concentrate for treating fruit or vegetables, which comprises a source of sulphite ions together with a suitable carrier.
16. A concentrate as claimed in claim 15, which is substantially as described herein.
17. A solution for treating fruit or vegetables, which is substantially as specified in any one of claims 3 to 10.
GB08227618A 1982-07-12 1982-09-28 A process for treating fruits and vegetables Withdrawn GB2124069A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL8202815 1982-07-12

Publications (1)

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GB2124069A true GB2124069A (en) 1984-02-15

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB285859A (en) * 1927-02-23 1928-08-23 Isem Bv Improvements in or relating to the treatment of grain, seeds, fruits and nuts
GB304253A (en) * 1927-07-18 1929-01-18 Alfred George Maunder Stabback Improvements in or relating to the preservation of edible products
GB417506A (en) * 1933-03-02 1934-10-02 Harold George Lee Improvements in the preserving of root vegetables
GB939932A (en) * 1960-02-12 1963-10-16 Percival Ross Biggs Preservative medium suitable for vegetable matter such as cut flowers and picked fruit
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB285859A (en) * 1927-02-23 1928-08-23 Isem Bv Improvements in or relating to the treatment of grain, seeds, fruits and nuts
GB304253A (en) * 1927-07-18 1929-01-18 Alfred George Maunder Stabback Improvements in or relating to the preservation of edible products
GB417506A (en) * 1933-03-02 1934-10-02 Harold George Lee Improvements in the preserving of root vegetables
GB939932A (en) * 1960-02-12 1963-10-16 Percival Ross Biggs Preservative medium suitable for vegetable matter such as cut flowers and picked fruit
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors

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