GB2183445A - Treatment of foodstuffs destined for preservation - Google Patents
Treatment of foodstuffs destined for preservation Download PDFInfo
- Publication number
- GB2183445A GB2183445A GB08628025A GB8628025A GB2183445A GB 2183445 A GB2183445 A GB 2183445A GB 08628025 A GB08628025 A GB 08628025A GB 8628025 A GB8628025 A GB 8628025A GB 2183445 A GB2183445 A GB 2183445A
- Authority
- GB
- United Kingdom
- Prior art keywords
- degree
- minimum level
- residual oxygen
- vacuum generated
- reduced
- 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- Withdrawn
Links
- 238000004321 preservation Methods 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 25
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 20
- 229910052760 oxygen Inorganic materials 0.000 claims description 20
- 239000001301 oxygen Substances 0.000 claims description 20
- 238000003860 storage Methods 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 239000007795 chemical reaction product Substances 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000012432 intermediate storage Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000015253 mortadella Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000001665 trituration Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23B7/144—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
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
Landscapes
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a process for the complete treatment of foodstuffs destined for preservation. The process envisages introduction of harvested produce, previously washed and selected, into a vacuumized environment, and implementation of all of the prescribed processing stages internally of the selfsame environment, with the end product emerging from the vacuum only when packaged in readiness for preservation. Such a process is especially suitable for fruit and vegetables, and market garden produce generally. <IMAGE>
Description
SPECIFICATION
Treatment of foofstuffs destined for preservation
The invention relates two a processforthe complete treatment of foodstuffs destined for preservation. The process in question is intended forfruit, vegetable and market garden produce in general, and tomato in particular. More exactly, it relates to the complete preparation of an end-product, whetherjuice, pulp, purée, preserve orsemi-solid, starting from the fresh produce harvested in the field; such producewilibe subjected, where appropriate, to an initial wash, and a selection stage that permits of eliminating the such standard content.
A serious fault of conventional processing methods is that the produce's nutritional properties, i.e. proteins, vitamins & ., become destroyed, and its colour, taste and other physical properties notably affected.
The object of the invention is to avoid such occurrences.
The stated object is realized with the process as disclosed andcecUaimed herein.
Such a process envisages introduction ofthe produce iFu̇ a negatively pressurized environment internally ofwhich residual oxygen is reduced to a minimum level that is commensurate with the degree ofvacuum created, implementation of all ofthe prescribed processing stages internally of the same negatively pressurized environment, and emergence ofthe end product from the negatively pressurized environmentonlywhen packaged and ready for preservation.The invention will now be described in detail, by way of example, with reference to the accompanying sheet of diagrams, in which fig 1 illustrates a type of process utilized for produce that requires no removal of stones or kernels, and fig 2 illustrates the equivalent process in the case of produce having stones or kernels that must be removed; in either instance, the processing stages encompassed by the broken line are all implemented in an environment where residual oxygen is reduced to a minimum. Freshly harvested produce will usually be subjected to an initial wash, and a selection stage by means of which to reject any part ofthe content that is sub-standard, or at all events unsuitable for the purposes of processing.
Following these initial steps, the produce is still fresh and whole to all intents and purposes, and ready to undergo the various steps by which it is transformed ultimately into juice, purée, pickle, jam or marmalade, orwhatever.
The washed and selected produce is introduced into an environment internally of which a given degree of negative pressure is generated, and wherein residual oxygen is reduced to a minimum level commensurate with the vacuum pressure. The produce undergoes the entire sequence of steps envisaged for the process in hand without leaving the negatively pressurized environment, and will emergetherefrom onlywhen finally packaged in readiness for long-term storage.
Accordingly, contact between the foodstuff and the air ceases while the produce is still whole, prior to commencement of that degeneration which will begin the moment it is first broken up or heated; exposure of the produce to air is in fact disallowed forthe entire duration ofthe process, so that no damage can be caused by oxygen in the atmosphere at any point during transformation ofthefresh produce into an end-product.
It will be observed that, by adoption of such a process, one avoids exposure of the foodstuff not only to the atmosphere, hence to entrained oxygen, but to dissolved oxygen also, i.e. oxygen diffused in the fibres or pulp of the produce itself. From theveryfirst steps ofthe process, which, it will be remembered, are all implemented internally ofthe negatively pressurized environment, oxygen dissolved in the produce is extracted without delay, and is therefore prevented from oxidizingthe foodstuff and causingitsinevitable deterioration.
The environment, or system, into which the produce is introduced, would be ofthetype comprising a numberofself-contained stages each designed to carry out an individual step ofthe overall process, each such stage connected tothe stage immediately downstream by a pipeline that carries the foodstuff from the one processing step to the next.
The process disclosed envisages implementation of each individual step in a vacuum, internally of the relative stage: carried out, that is, with residual oxygen levels reduced to a bare minimum. Similarly, transfer of the foodstufffrom one stage to the next following the individual step will likewise occur in a vacuum.
A specific application ofthe process would be that of converting fresh tomato into purée. A process ofthis type will generally comprise the steps shown in fig 1: produce is tritu rated, a nd then, fol lowing a step in which enzymes are deactivated, is refined, concentrated, sterilized and cooled, and finally packaged; the foodstuff might also be held for a given duration in any one state, say after being refined, or concentrated.
The process is designed such thatthevarious stages in which tritu ration, enzyme-deactivation,refining, concentration, sterilization, cooling, and packaging take place, are all negatively pressurized; thus, foodstuff is never exposed to the atmosphere, hence to oxygen. Similarly, any storage envisaged between steps will be in tanks in which negative pressure conditions are maintained, disallowing exposure of the produce to oxygen in the same fashion. In like manner, the foodstuff will be conveyed from one step to another, orto and from the intermediate storage location, maintaining the same negative pressure conditions.
Another application of the process is illustrated in fig. 2. In this instance, the sequence of processing steps is identical to that of fig 1,with the sole difference that stones or kernels are removed from the produceinthefirst of the string of negatively pressurized stages envisaged. Such a process would be particularly suitable in the case of produce having stones that are of no practical use, such as cherries, peaches, and fruit in general.
Thus, accordingtothe invention, a vacuum will be generated and maintained internally of each ofthe self-contained processing stages, internally ofthe storagetanks, and internally ofthe pipelines byway of which the foodstuff is conveyed from one step to the
next, thereby excluding air to all practical intents and
purposes, and eliminating oxygen from the entire processing environment as a result.
In effect, the requisite level of negative pressure, i.e.
that which ensures an almost total elimination of oxygen from inside the entire system, can be produced without difficulty using the conventional pumps currently adopted.
The process, twill be recalled, is described as being suitableforany variety of fruit, vegetable and market garden produce; the description implies no limitation however, since besidesthe possibility of preparing mashed potato or cornmeal, for example, the option also exists of processing meat into paste (for use in frankfurtersausage, mortadella & .). Clearly, the va- rious individual processing steps will differ from those described above fortomato and other similar pro duce, though this by no means signifies that the inventive concept claimed below could not be applied with equal effectiveness in the processing of such odstuffs.
Claims (4)
1. Processforthe complete treatment offoodstuffs destined for preservation, characterized -in that produce, whole and readyfor processing, is
introduced into a negatively pressurized environment internally of which residual oxygen is reduced to a minimum level commensurate with the degree of vacuum generated; -inth at the entire sequence of envisaged processing steps is implemented internally ofthe negatively pressurized environment; and -inthattheend product emerges from the negatively pressurized environment packaged and ready for preservation.
2. Process as in claim 1, implemented internally of a negatively pressurized environementthat consists in a plurality of self-contained processing stages each one ofwhich is designed to carry out an individual step ofthe overall treatment, wherein each such step is implemented in an environmentinternallyofwhich residual oxygen is reduced to a minimum level commensurate with the degree of vacuum generated, and the foodstuff is conveyed from one processing stage to the next in an environmentwhere residual oxygen is likewise reduced to a minimum level commensurate with the degree of vacuum generated.
3. Process as in claim 1, comprising the steps of triturating the produce and deactivating enzymes contained therein, then refining, concentrating, sterilizing-and-cooling and ultimately packaging the product, wherein the treated foodstuff may be held in storage between steps, and wherein each single step ofthe process and each holding operation is implemented in a negatively pressurized stage internally of which residual oxygen is reduced to a minimum level commensurate with the degree of vacuum generated, and foodstuff is conveyed from one stage to the next in an environmentwhere residual oxygen is likewise reduced to a minimum level commensurate with the degree of vacuum generated.
4. Process as in claim 1, comprising the steps of stoning andtriturating the produce and deactivating enzymes contained therein, refining, concentrating, sterilizing-and-cooling and ultimately packaging the product, wherein the treated foodstuff may be held in storage between steps, and wherein each single step ofthe process and each holding operation is implemented in a negatively pressurized stage internally of which residual oxygen is reduced to a minimum level commensu rate with the degree of vacuum generated, and foodstuff is conveyed from one stage to the next in an environment where residual oxygen is likewise reduced to a minimum level commensurate with the degree of vacuum generated.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT40131/85A IT1187222B (en) | 1985-12-05 | 1985-12-05 | PROCEDURE FOR THE COMPLETE TREATMENT OF FOOD PRODUCTS INTENDED FOR STORAGE |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8628025D0 GB8628025D0 (en) | 1986-12-31 |
| GB2183445A true GB2183445A (en) | 1987-06-10 |
Family
ID=11248622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB08628025A Withdrawn GB2183445A (en) | 1985-12-05 | 1986-11-24 | Treatment of foodstuffs destined for preservation |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JPS62208237A (en) |
| FR (1) | FR2591072B1 (en) |
| GB (1) | GB2183445A (en) |
| IT (1) | IT1187222B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0457062A1 (en) * | 1990-05-14 | 1991-11-21 | ROSSI & CATELLI S.P.A. | A method of making a mash of fresh fruits or vegetables on a commercial scale |
| WO1994019959A1 (en) * | 1993-03-11 | 1994-09-15 | S.E.F. Lemon Pack, S.L. | System for processing citrus fruits |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB785795A (en) * | 1954-03-25 | 1957-11-06 | Sten Erik Otto Wilhelm Erasmie | A method of preserving food |
| GB993327A (en) * | 1962-01-29 | 1965-05-26 | Procter & Gamble | Fruit product and method of preparing same |
| GB1204092A (en) * | 1968-03-09 | 1970-09-03 | Franz Mohwinkel | Improvements in or relating to a process for the preservation of vegetable produce |
| GB1229080A (en) * | 1969-04-01 | 1971-04-21 | ||
| EP0006369A1 (en) * | 1978-05-17 | 1980-01-09 | Pierre Paul Maurice Kibleur | Process for the uninterrupted thermal treatment of loose, unpacked, prepacked or packed goods |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2151644A (en) * | 1936-04-13 | 1939-03-21 | Natural Food Products Company | Method and means for deaerating liquid food products |
| US2286999A (en) * | 1939-04-19 | 1942-06-16 | Girdler Corp | Canning process |
| US4006260A (en) * | 1975-01-29 | 1977-02-01 | Wells A. Webb | Method and apparatus for evaporation of moisture from fruit and vegetable particles |
| DE2744950C3 (en) * | 1977-10-06 | 1981-08-27 | Bizerba-Werke Wilhelm Kraut Kg, 7460 Balingen | Method and device for processing delivered grapes |
| JPS5818051B2 (en) * | 1980-02-05 | 1983-04-11 | ハウス食品工業株式会社 | Method for producing dried fruit chips |
| US4418083A (en) * | 1980-07-11 | 1983-11-29 | Mcdonnell Douglas Corporation | Process of making hollow dried grape |
| US4379796A (en) * | 1981-05-22 | 1983-04-12 | The J. M. Smucker Company | Method of concentrating fresh fruits |
| IT1155247B (en) * | 1981-12-10 | 1987-01-21 | Rossi & Catelli Snc | TECHNOLOGICAL PROCEDURE AND ENZYMATIC DEACTIVATION PLANT FOR FRUITS AND VEGETABLES (IN PARTICULAR FOR TOMATOES ETC.) |
| FR2542169A1 (en) * | 1983-03-11 | 1984-09-14 | Coudert Jean | Method and apparatus for the heat treatment under vacuum of food products, particularly of fruits for jam |
| IT1187164B (en) * | 1985-04-24 | 1987-12-16 | Rossi & Catelli Spa | PROCEDURE AND PLANT FOR REDUCING FOOD AND PASTA IN JUICE AND / OR PASTA |
-
1985
- 1985-12-05 IT IT40131/85A patent/IT1187222B/en active
-
1986
- 1986-11-24 FR FR8616438A patent/FR2591072B1/en not_active Expired - Fee Related
- 1986-11-24 GB GB08628025A patent/GB2183445A/en not_active Withdrawn
- 1986-11-27 JP JP61285845A patent/JPS62208237A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB785795A (en) * | 1954-03-25 | 1957-11-06 | Sten Erik Otto Wilhelm Erasmie | A method of preserving food |
| GB993327A (en) * | 1962-01-29 | 1965-05-26 | Procter & Gamble | Fruit product and method of preparing same |
| GB1204092A (en) * | 1968-03-09 | 1970-09-03 | Franz Mohwinkel | Improvements in or relating to a process for the preservation of vegetable produce |
| GB1229080A (en) * | 1969-04-01 | 1971-04-21 | ||
| EP0006369A1 (en) * | 1978-05-17 | 1980-01-09 | Pierre Paul Maurice Kibleur | Process for the uninterrupted thermal treatment of loose, unpacked, prepacked or packed goods |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0457062A1 (en) * | 1990-05-14 | 1991-11-21 | ROSSI & CATELLI S.P.A. | A method of making a mash of fresh fruits or vegetables on a commercial scale |
| WO1994019959A1 (en) * | 1993-03-11 | 1994-09-15 | S.E.F. Lemon Pack, S.L. | System for processing citrus fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| IT1187222B (en) | 1987-12-16 |
| FR2591072B1 (en) | 1994-03-11 |
| JPS62208237A (en) | 1987-09-12 |
| FR2591072A1 (en) | 1987-06-12 |
| IT8540131A0 (en) | 1985-12-05 |
| GB8628025D0 (en) | 1986-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |