PE20161348A1 - UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS - Google Patents

UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS

Info

Publication number
PE20161348A1
PE20161348A1 PE2014001075A PE2014001075A PE20161348A1 PE 20161348 A1 PE20161348 A1 PE 20161348A1 PE 2014001075 A PE2014001075 A PE 2014001075A PE 2014001075 A PE2014001075 A PE 2014001075A PE 20161348 A1 PE20161348 A1 PE 20161348A1
Authority
PE
Peru
Prior art keywords
fresh
acid
pulps
well
low density
Prior art date
Application number
PE2014001075A
Other languages
Spanish (es)
Inventor
Lora De Zucchetti Ana Maria R Galdos
Espinoza Juan Antonio Zucchetti
Original Assignee
Espinoza Juan Antonio Zucchetti
Lora De Zucchetti Ana Maria R Galdos
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 Espinoza Juan Antonio Zucchetti, Lora De Zucchetti Ana Maria R Galdos filed Critical Espinoza Juan Antonio Zucchetti
Priority to PE2014001075A priority Critical patent/PE20161348A1/en
Priority to PCT/PE2015/000010 priority patent/WO2016003295A1/en
Priority to CL2015002848A priority patent/CL2015002848A1/en
Publication of PE20161348A1 publication Critical patent/PE20161348A1/en

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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor

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)

Abstract

Donde el proceso comprende: a)mezclar y disolver hasta homogeneizar una solucion que comprende de 0,5% a 15% de alfa quitosano producido de alfa quitina o beta quitosano producido de beta quitina, de 0,5% a 15% de al menos un acido organico seleccionado de acido acetico, acido lactico, acido tartarico, acido ascorbico o acido citrico, completando el 100% con agua destilada o desionizada, y al menos un estabilizador de pH seleccionado de acetato, lactato, ascorbato, tartrato o citrato; b)sumergir un producto agricola preparado, y decantar y estabilizar la solucion sobre el producto agricola; c)formar una pelicula cobertor sobre el producto agricola mediante secado por calor (5°C a 40°C), secado por frio (1°C a 5°C) o secado a temperatura ambiente (18°C a 35°C); y, d)empacar y almacenar a una temperatura entre 3°C y 6°C y humedad del 40% a 60% el producto final procesadoWhere the process comprises: a) mixing and dissolving until homogenizing a solution comprising from 0.5% to 15% of alpha chitosan produced from alpha chitin or beta chitosan produced from beta chitin, from 0.5% to 15% of at least an organic acid selected from acetic acid, lactic acid, tartaric acid, ascorbic acid or citric acid, making up 100% with distilled or deionized water, and at least one pH stabilizer selected from acetate, lactate, ascorbate, tartrate or citrate; b) immersing a prepared agricultural product, and decanting and stabilizing the solution on the agricultural product; c) forming a covering film on the agricultural product by drying by heat (5 ° C to 40 ° C), cold drying (1 ° C to 5 ° C) or drying at room temperature (18 ° C to 35 ° C) ; and, d) pack and store at a temperature between 3 ° C and 6 ° C and humidity of 40% to 60% the final processed product

PE2014001075A 2014-07-04 2014-07-04 UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS PE20161348A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
PE2014001075A PE20161348A1 (en) 2014-07-04 2014-07-04 UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS
PCT/PE2015/000010 WO2016003295A1 (en) 2014-07-04 2015-07-06 Method for preserving fresh products of plant origin, such as fresh and pre-cooked vegetables, and whole fruits and pulps, and the composition of the film coating said products
CL2015002848A CL2015002848A1 (en) 2014-07-04 2015-09-24 Procedure to preserve fresh vegetable products, such as fresh and pre-cooked vegetables, as well as whole fruits and pulps and the composition of the film that covers them.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PE2014001075A PE20161348A1 (en) 2014-07-04 2014-07-04 UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS

Publications (1)

Publication Number Publication Date
PE20161348A1 true PE20161348A1 (en) 2017-01-08

Family

ID=55019695

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2014001075A PE20161348A1 (en) 2014-07-04 2014-07-04 UNIT PACKAGING PROCESS TO PRESERVE FRESH VEGETABLE PRODUCTS; SUCH AS FRESH AND PRE-COOKED VEGETABLES, AS WELL AS WHOLE FRUITS AND PULPS WITH HIGH AND LOW DENSITY NATURAL POLYMERS

Country Status (3)

Country Link
CL (1) CL2015002848A1 (en)
PE (1) PE20161348A1 (en)
WO (1) WO2016003295A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113412859A (en) * 2021-07-01 2021-09-21 云南省农业科学院热带亚热带经济作物研究所 Film coating agent for delaying water loss and shrinkage of passion fruit peel and application thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20100151166A1 (en) * 2008-12-12 2010-06-17 Eva Almenar Micro-perforated poly(lactic) acid packaging systems and method of preparation thereof
EP2555640B1 (en) * 2010-04-09 2018-09-05 Fruitsymbiose Inc. Edible coating composition and uses thereof
CL2012000814A1 (en) * 2012-04-02 2012-09-28 Univ Santiago Chile Procedure for preparing a container that comprises adding an antifungal agent in an amount <20% w / v to a silicone solution in water, forming a homogeneous solution as a bath and immersing previously extruded pet sheets, to later prepare the container.
US20170013850A1 (en) * 2014-03-18 2017-01-19 Vural Gokmen A solution for extending shelf life of ready-to-eat fresh fruits and/or vegetables and an application method thereof

Also Published As

Publication number Publication date
CL2015002848A1 (en) 2016-08-05
WO2016003295A1 (en) 2016-01-07

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