TH166593A - Aseptic thermal processing for fruits and vegetables - Google Patents

Abstract

Edit 7/7/2016 How to keep fruit pieces such as pineapple slices and vegetables in their original condition while cooking. Processing under sterile and anaerobic conditions The pineapple was positioned on the "thin carrier" to hold the pineapple slices in place. Oxygen and is immersed in a mixture, heated and then cooled of sugars and acids. The thin plates are heated to the lowest thermal variant. At a predetermined spaced position to ensure a uniform insertion of heat plates The infusion solution was maintained at pH and (recipe) brix similar to pH and (recipe) brix of pineapple. To cool down and place in sterile packaging under anaerobic and aseptic conditions. The immersion solution is optionally recycled. As an alternative, preliminary conditioning of fruits and vegetables can be performed at the ambient conditions. -------------------------------------------------- ----------------------------------------------- How to store Keep fruit pieces such as pineapples and vegetables in their original condition. While processing under aseptic and airtight conditions Pineapples are positioned on The "thin plate carrier" was to hold the pineapple flap in place. The "thin plate carrier" was then transported to the room. Which has no air and is immersed in a mixture to heat and then cool the sugar and acid The thin plates are heated to the lowest thermal variant. At the specified spaced position To provide a uniform insertion of heat plates The infusion solution was maintained at a pH and brix similar to the pH and brix of the pineapple. It is cooled and placed in sterile packaging under airtight and sterile conditions. The infusion solution is optionally recycled. With that option Initial conditioning of fruits and vegetables can be performed at the ambient conditions.

Claims (1)

: Fix 7/7/2016 How to keep fruit pieces such as pineapple slices and vegetables in their original condition while cooking. Processing under sterile and anaerobic conditions The pineapple was positioned on the "thin carrier" to hold the pineapple slices in place. Oxygen and is immersed in a mixture, heated and then cooled of sugars and acids. The thin plates are heated to the lowest thermal variant. At a predetermined spaced position to ensure a uniform insertion of heat plates The infusion solution was maintained at pH and (recipe) brix similar to pH and (recipe) brix of pineapple. To cool down and place in sterile packaging under anaerobic and aseptic conditions. The immersion solution is optionally recycled. As an alternative, preliminary conditioning of fruits and vegetables can be performed at the ambient conditions. -------------------------------------------------- ----------------------------------------------- How to store Keep fruit pieces such as pineapples and vegetables in their original condition. While processing under aseptic and airtight conditions Pineapples are positioned on The "thin plate carrier" was to hold the pineapple flap in place. The "thin plate carrier" was then transported to the room. Which has no air and is immersed in a mixture to heat and then cool the sugar and acid The thin plates are heated to the lowest thermal variant. At the specified spaced position To provide a uniform insertion of heat plates The infusion solution was maintained at a pH and brix similar to the pH and brix of the pineapple. It is then cooled and placed in sterile packaging under anaerobic and sterile conditions. With that option Initial conditioning of fruits and vegetables can be performed at the conditions surrounding the claim. (Item one) which will appear on the advertisement page: edit 21/7/2016 1. Optimal alternative methods for processing fruit and vegetables with processing parameters. With the lowest heat That includes the steps of (a) the use of a mechanism of spacing or setting pieces of fruit or vegetable apart. During processing to achieve the highest efficiency in heat transfer while maintaining the The pieces of fruit or vegetables are kept intact to aid in pasteurization.