WO1996021360A1 - Procede permettant d'augmenter la duree de conservation de produits maraichers - Google Patents

Procede permettant d'augmenter la duree de conservation de produits maraichers Download PDF

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Publication number
WO1996021360A1
WO1996021360A1 PCT/CH1996/000015 CH9600015W WO9621360A1 WO 1996021360 A1 WO1996021360 A1 WO 1996021360A1 CH 9600015 W CH9600015 W CH 9600015W WO 9621360 A1 WO9621360 A1 WO 9621360A1
Authority
WO
WIPO (PCT)
Prior art keywords
products
temperature
stage
water
hydrogen peroxide
Prior art date
Application number
PCT/CH1996/000015
Other languages
German (de)
English (en)
Original Assignee
Innovest Ag
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 Innovest Ag filed Critical Innovest Ag
Publication of WO1996021360A1 publication Critical patent/WO1996021360A1/fr

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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
    • A23B7/14—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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs

Definitions

  • the present invention relates to a method for maximizing the shelf life of agricultural products according to the preamble of claim 1.
  • preserving liquids such as sugar solution, salt solution, organic acids (acetic acid, lactic acid, tartaric acid, etc.)
  • the invention seeks to remedy this.
  • the invention as characterized in the claims, has the object In a method of the type mentioned at the outset, the reasons are to maximize the shelf life of the products by a process aimed at disinfecting the washing medium and bacterial shielding, without enriching the products with preservatives.
  • the main advantage of the invention is that the method ensures that the products have a shelf life of well over 5 days at average temperatures from the packaging, without losing their natural properties in terms of nutritional value and taste. Accordingly, the proposal according to the invention allows for the first time a nationwide distribution of fresh agricultural products to be considered without necessarily having to resort to a cold chain. Since the process is also ideal for large production quantities, these products can be sold on a large scale at an affordable price. These products can therefore also be offered in areas where the population cannot be supplied with fresh salad, fresh vegetables and fruits for much of the year.
  • Another important advantage of the invention is that the products come into contact with a very dilute manufacturing aid, as an aqueous solution, but no residues or traces can be identified after the process has been completed, so that a genuine product with natural ones is always present Properties can be offered to the consumer.
  • the collected lettuce is sent to an armory without pretreatment, where the products are prepared in the market-sized size with as few interfaces as possible.
  • the shredding of the lettuce leaves with as few interfaces as possible strives on the one hand to be able to offer the consumer relatively large and strong pieces of lettuce; it is then up to the consumer to further shred the pieces of lettuce according to their own needs and tastes.
  • many cuts reduce the nutritional value and promote the susceptibility of the lettuce to faster browning.
  • This first operation is preferably carried out in the immediate area of a continuously flowing water flushing channel.
  • This has the advantage that the sliced lettuce, in particular its interfaces, come immediately into contact with water as the washing medium. Moreover, such a precaution is taken to ensure that the cut lettuce is transported to the subsequent process steps in a water channel, which prevents mechanical stress on this sensitive good.
  • the transport water is largely recirculated to minimize water consumption. Regeneration of the same is initiated as required. In terms of temperature, the water is uncooled, so that an average temperature of around 15 ° C can be expected.
  • the water rinsing channel opens into wash basins with continuous flow of water, in which the actual one The process of washing the lettuce takes place, ie the lettuce is exposed to this water flow for a few seconds to several minutes.
  • This wash water is preferably treated beforehand with antibacteriology and enriched with 0.03-0.40% pure hydrogen peroxide (H 2 O 2 ). If this hydrogen peroxide is introduced in a dilute composition, its percentage increases according to the composition of the diluted solution.
  • This water / H2 ⁇ 2 medium as an aqueous solution has an antibacterial effect on the water and the products in such a way that the chemical degradation processes in the lettuce, which occur particularly quickly at the fiber separations, i.e. in the cutting area, are inhibited.
  • the exposure time i.e. the washing time
  • the wash water will preferably be uncooled, that is to say approximately 15 ° C.
  • a hydrogen peroxide content of 0.15% is preferred, nothing needs to be changed at the water temperature, and the washing time is limited to 20-60 seconds.
  • a hydrogen peroxide content of less than 0.03% a water temperature with low values, below 5 ° C, and an exposure time of less than 10 seconds, there is no guarantee that the desired specific effect of the manufacturing aid mentioned on the salad will be achieved in the smallest possible range. At these values, the exposed cells in the section plane are not satisfactorily disinfected, so that the desired durability cannot be achieved.
  • Hydrogen peroxide concentrations of over 0.40% at a water temperature of approx. 15 ° C and with an exposure or Washing times of up to 10 minutes will only be used for a few fresh agricultural products, because with these specifications there is a general risk that the products, in particular the well-known types of lettuce, are softened too much and that the cleavage or the breakdown of the hydrogen peroxide fractions during the subsequent process steps is no longer guaranteed.
  • the goods are first transported in the already mentioned water channel to a first wash basin, in which air injection nozzles are provided to support the washing process for extensive sedimentation of adhering earth, adhering sand, etc.
  • a multi-stage Sink system in the cascade principle with the supply of antibacterially treated fresh water, which is enriched with a low-percentage hydrogen peroxide concentration.
  • the treated fresh water for maintaining the washing process is preferably entered by means of a spray device at the end of the washing system, in order to ensure a uniform hydrogen peroxide consistency of the washing water and to be able to rinse the product again with freshly treated water at the end of the washing process.
  • the goods are transferred directly to the belt of a pre-drying stage.
  • This pre-drying stage consists, for example, of a vibrating table, where most of the water adhering to the goods is gently removed.
  • a multi-stage run is preferably provided.
  • a perforated plate as a conveyor track ensures an optimal separation between water and material.
  • the goods are transferred directly and continuously to the next level.
  • other means will have to be used for the purpose of water separation, for example centrifuges.
  • this predrying stage from a combination of different agents.
  • the product can be sprayed with enriched water (hydrogen peroxide) before the subsequent thermally processed drying stage, which has a cleaning effect and is also used to do that To create conditions for an even drying process.
  • enriched water hydrogen peroxide
  • the next stage to be passed through by the good is a tempered drying stage, which consists of a warm air tunnel, in which air nozzle sticks act for regular circulation of the air around the good.
  • the effect emanating from these nozzle assemblies ensures a gentle, integral flow around the product on the drying belt in order to completely evaporate the water droplets still adhering on all sides.
  • the prevailing temperature should be between 20 - 45 ° C, preferably around 25-30 ° C.
  • the incoming air is preferably treated with UV rays after a previous antibacterial treatment. Moist, saturated air is continuously extracted from the tunnel, then regenerated accordingly in a closed circuit, and then returned to the tunnel.
  • the treatment time of the goods in this tunnel is 20 seconds to 2 minutes.
  • the temperature in the tunnel must be set in such a way that a drying process takes place; on the other hand, the temperature prevailing here should not be too high so that the cells of the product cannot be destroyed by drying out. It is optimal if the surface of the product no longer has any water droplets after it has passed this stage, but is still covered with a fine film of moisture.
  • Both the pre-drying stage and, in particular, the temperature-controlled drying stage ensure that the hydrogen peroxide fractions are completely removed from the aqueous solution or. they can split into oxygen (oxygen radicals) and water, which forms the temperature-controlled drying stage. So they have Portions of hydrogen peroxide converted into natural, harmless elements or molecular compounds. As will be explained in more detail below, the degradation of this substance is reinforced by other factors. It is important that the above-mentioned extraction of the air saturated with moisture takes place efficiently from the tunnel. Of course, this exhaust air can be subjected to an antibacterial treatment in a closed circuit, where it is also dried, before being re-used. Subsequently, as already explained above, it is reintroduced into the process via the aforementioned air nozzle sticks. An additional disinfection and antibacterial treatment of this air can be achieved with UV radiation that is arranged accordingly.
  • Hydrogen peroxide first develops its direct effect by disinfecting the carrier medium (here water) and then by splitting it into water and oxygen (oxygen radicals), whereby the main focus is on the split oxygen (oxygen radicals).
  • This cleavage of the hydrogen peroxide occurs first of all due to the natural instability of this substance, furthermore because the present process accelerates such a cleavage (drying stages).
  • the method proposed here has the following advantages over the conventional methods for treating a salad with the substances commonly used:
  • an innocuous substance is used as a manufacturing aid in the form of an additive, which substance is used in various ways in the food industry.
  • oxidizing effect of oxygen oxygen radicals
  • This microbicidal effect is not disturbed by any other accompanying substances, because on the one hand great care is taken in the harvest and in the subsequent preparation steps of the product, and on the other hand in that the wash water is treated as antibacterially as possible before use.
  • the tempered drying stage is then followed by a colder stage, which in itself has the same structure as the warm air tunnel. However, the temperature prevailing here is between 0-10 ° C, preferably 1-6 ° C.
  • the product is subjected to a slight cooling and, if a residual moisture from the previous step should still adhere to the product, further drying.
  • the complete drying of the lettuce is a condition that practically no condensed water can form in the packaging bags.
  • the two tunnels can be connected to each other by means of uniform funding, or they can also be characterized by individual band funding. In both cases, the goods will go through the above-mentioned stages in regular cadence.
  • the different temperature ranges are separated by structural measures which are able to minimize the energy consumption for the warm and cold atmosphere.
  • the goods are transported on a conveyor belt into a cooled room, where they are portioned by weight at room temperatures between 0 - 10 ° C (for example using a multihead weigher) and packaged.
  • This space is also preferably kept as germ-free as possible by various measures. It is important that the goods are not subjected to any mechanical loads during their entire passage through the various stages, so that they are carried on gently.
  • the above-described packaging of the goods in bags in the largest possible germ-free space is increased by at least one further measure in order to maximize the sterility of the product:
  • the bags are continuously rinsed out with slightly cooled nitrogen so that they are only packed and sealed contain an extremely diluted proportion of air.
  • the goods are also packaged using suitable bags: in order to maximize durability, it is preferred to use bags whose material ensures impermeability to gases.

Landscapes

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

Abstract

L'invention concerne un procédé qui permet d'augmenter la durée de conservation de produits maraîchers tels que des salades, des légumes, des fruits. Après avoir été récoltés ou cueillis, ces produits sont fragmentés comme il se doit, puis soumis à au moins un processus de lavage. Après séchage, les produits sont emballés. On ajoute de l'eau utilisée pour le lavage des produits, un volume d'eau oxygénée, à un degré de concentration déterminé, qui sert d'auxiliaire de production.
PCT/CH1996/000015 1995-01-13 1996-01-13 Procede permettant d'augmenter la duree de conservation de produits maraichers WO1996021360A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH104/95-0 1995-01-13
CH10495 1995-01-13

Publications (1)

Publication Number Publication Date
WO1996021360A1 true WO1996021360A1 (fr) 1996-07-18

Family

ID=4179365

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CH1996/000015 WO1996021360A1 (fr) 1995-01-13 1996-01-13 Procede permettant d'augmenter la duree de conservation de produits maraichers

Country Status (1)

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WO (1) WO1996021360A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078153A1 (fr) * 1999-06-18 2000-12-28 Tare Shyti Shpetim Solution desinfectante aqueuse
WO2003067998A1 (fr) * 2002-02-14 2003-08-21 University Of Georgia Research Foundation Procede de traitement d'un produit alimentaire

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338333A (fr) * 1903-12-19 1904-05-16 Heinrich Frings Jr Procédé pour la suppression partielle ou complète des procédés de décomposition des aliments et denrées alimentaires occasionnés par les micro-organismes
US3728134A (en) * 1970-12-17 1973-04-17 Rogers Brothers Co Method for reducing bacteria level of dehydrated onion products with h2o2
DE2249486A1 (de) * 1971-10-13 1973-04-19 Samuel Phillip Lipoma Vorrichtung und verfahren zum behandeln von feststoffen mit einem fluechtigen, fluessigen fluorkohlenwasserstoff
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
BE905014A (fr) * 1986-06-27 1986-12-29 Honnay Raymond Procede pour ameliorer la conservation de legumes et de fruits frais.
EP0312899A2 (fr) * 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Stabilisation de couleur
EP0449711A1 (fr) * 1990-03-30 1991-10-02 Elf Atochem S.A. Procédé d'élimination des peroxydes de substances végétales blanchies et sèches
EP0460962A2 (fr) * 1990-06-08 1991-12-11 Solvay Interox Limited Stockage d'aliments
WO1993004595A2 (fr) * 1991-09-10 1993-03-18 Kon-Des Milieutechnologie B.V. Procede, composition et dispositif de traitement de matieres premieres, de produits et de moyens de production, notamment dans l'industrie de l'alimentation

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR338333A (fr) * 1903-12-19 1904-05-16 Heinrich Frings Jr Procédé pour la suppression partielle ou complète des procédés de décomposition des aliments et denrées alimentaires occasionnés par les micro-organismes
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
US3728134A (en) * 1970-12-17 1973-04-17 Rogers Brothers Co Method for reducing bacteria level of dehydrated onion products with h2o2
DE2249486A1 (de) * 1971-10-13 1973-04-19 Samuel Phillip Lipoma Vorrichtung und verfahren zum behandeln von feststoffen mit einem fluechtigen, fluessigen fluorkohlenwasserstoff
BE905014A (fr) * 1986-06-27 1986-12-29 Honnay Raymond Procede pour ameliorer la conservation de legumes et de fruits frais.
EP0312899A2 (fr) * 1987-10-22 1989-04-26 Societe Des Produits Nestle S.A. Stabilisation de couleur
EP0512580A1 (fr) * 1987-10-22 1992-11-11 Societe Des Produits Nestle S.A. Stabilisation de couleur
EP0449711A1 (fr) * 1990-03-30 1991-10-02 Elf Atochem S.A. Procédé d'élimination des peroxydes de substances végétales blanchies et sèches
EP0460962A2 (fr) * 1990-06-08 1991-12-11 Solvay Interox Limited Stockage d'aliments
WO1993004595A2 (fr) * 1991-09-10 1993-03-18 Kon-Des Milieutechnologie B.V. Procede, composition et dispositif de traitement de matieres premieres, de produits et de moyens de production, notamment dans l'industrie de l'alimentation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000078153A1 (fr) * 1999-06-18 2000-12-28 Tare Shyti Shpetim Solution desinfectante aqueuse
WO2003067998A1 (fr) * 2002-02-14 2003-08-21 University Of Georgia Research Foundation Procede de traitement d'un produit alimentaire

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