WO1999003355B1 - Method for producing shattered preservative-free dried fruit pieces - Google Patents
Method for producing shattered preservative-free dried fruit piecesInfo
- Publication number
- WO1999003355B1 WO1999003355B1 PCT/US1998/014048 US9814048W WO9903355B1 WO 1999003355 B1 WO1999003355 B1 WO 1999003355B1 US 9814048 W US9814048 W US 9814048W WO 9903355 B1 WO9903355 B1 WO 9903355B1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fruit
- frozen
- pieces
- dried
- moisture content
- Prior art date
Links
- 235000011869 dried fruits Nutrition 0.000 title claims abstract 10
- 238000004519 manufacturing process Methods 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract 63
- 238000007710 freezing Methods 0.000 claims abstract 7
- 238000000034 method Methods 0.000 claims 35
- 235000013311 vegetables Nutrition 0.000 claims 31
- 238000010792 warming Methods 0.000 claims 12
- 230000003116 impacting Effects 0.000 claims 6
- 239000007788 liquid Substances 0.000 claims 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims 6
- 238000001035 drying Methods 0.000 claims 5
- 240000007072 Prunus domestica Species 0.000 claims 4
- 240000007119 Malus pumila Species 0.000 claims 3
- 240000005204 Prunus armeniaca Species 0.000 claims 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims 3
- 240000005809 Prunus persica Species 0.000 claims 3
- 235000006029 Prunus persica var nucipersica Nutrition 0.000 claims 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims 3
- 240000005866 Prunus persica var. nucipersica Species 0.000 claims 3
- 241000220324 Pyrus Species 0.000 claims 3
- 240000006365 Vitis vinifera Species 0.000 claims 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims 3
- 235000021016 apples Nutrition 0.000 claims 3
- 229910052757 nitrogen Inorganic materials 0.000 claims 3
- 239000001301 oxygen Substances 0.000 claims 3
- 229910052760 oxygen Inorganic materials 0.000 claims 3
- MYMOFIZGZYHOMD-UHFFFAOYSA-N oxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 claims 3
- 235000021017 pears Nutrition 0.000 claims 3
- 238000010257 thawing Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
Abstract
A method of producing shattered, preservative-free dried fruit by freezing low moisture fruit (preferably having moisture content of 22 % - 30 %) prior to crushing the frozen fruit (preferably with a roller mill) to produce randomized, shattered fruit pieces (preferably having size primarily in the range from 1/4 inch to 3/8 inch). The shattered fruit pieces are optionally dried (for example, while they are warmed in a warm air dryer) to reduce their moisture content to 22 % - 25 % prior to packaging. In an optional, preliminary processing step, dried fruit is first rehydrated to a moisture content of 26 % - 30 % (preferably 28 % - 29 %) to produce low moisture fruit. The low moisture fruit is pitted and then frozen. The frozen, low moisture fruit is then shattered (and optionally then dried) in accordance with the invention.
Claims
1. A process for producing shattered fruit, comprising the steps of: a) freezing fruit having a moisture content of 22%-30% to form frozen fruit; and b) impacting the frozen fruit to break the fruit into frozen fruit pieces in such a manner that most of the frozen fruit pieces have size not greater than 3/8 inch and not less than 1/4 inch.
2. The process of claim 1, wherein the frozen fruit pieces have a moisture content greater than 25% after step b) , and also including the step of: c) after step b) , warming and drying the frozen fruit pieces to produce thawed dried fruit pieces having a moisture content of 22%-25%.
3. The process of claim 1, wherein the fruit are frozen using C02 snow during step a) .
4. The process of claim 3, wherein the fruit are frozen in C02 snow for 10 to 14 minutes during step a) .
5. The process of claim 1, wherein the fruit are frozen in liquid nitrogen during step a) .
6. The process of claim 1, wherein the fruit are frozen in liquid oxygen during step a) .
7. The process of claim 1, wherein the frozen fruit are impacted by a dual pass roller mill during
step b) and those of the frozen fruit pieces having size larger than 3/8 inch after passing through the roller mill are recycled back through said roller mill .
8. The process of claim 2, wherein the frozen fruit pieces are dried in a warm air drier during step c) .
9. The process of claim 8, wherein the warm air drier dries the frozen fruit pieces at a temperature in the range from 150°F to 180°F.
10. The process of claim 1, wherein the fruit is pitted fruit selected from the group consisting of prunes, pears, peaches, apricots, apples, figs, dates, raisins and nectarines.
11. The process of claim 10, wherein the fruit is pitted fruit selected from the group consisting of pears, peaches, apricots, apples, figs, dates, raisins and nectarines and the moisture content of the fruit of step a) is 22-25%.
12. A process for producing shattered, dried, fruit, comprising the steps of: a) increasing the moisture content of dried fruit to 22%-30% to produce low moisture fruit ; b) freezing the low moisture fruit to form frozen fruit; c) impacting the frozen fruit to form frozen fruit pieces; and
d) warming the frozen fruit pieces to thaw said frozen fruit pieces and decrease their moisture content to 22%-25% prior to storage.
13. The process of claim 12, wherein the low moisture fruit is frozen using C02 snow during step b) .
14. The process of claim 13, wherein the fruit are frozen in C02 snow for 10 to 14 minutes during step b) .
15. The process of claim 12, wherein the fruit are frozen in liquid nitrogen or in liquid oxygen during step b) .
16. The process of claim 15, wherein the fruit are frozen in liquid nitrogen or in liquid oxygen for
10 to 14 minutes during step b) .
17. The process of claim 12, wherein the frozen fruit are impacted by a dual pass roller mill during step c) .
18. The process of claim 12, wherein the frozen fruit pieces are warmed in a warm air drier during step d) .
19. The process of claim 18, wherein the warm air drier warms the frozen fruit pieces at a temperature in the range of from 150°F to 180°F.
20. The process of claim 12, wherein the fruit is pitted fruit selected from the group consisting of prunes, pears, peaches, apricots, apples, figs, dates, raisins and nectarines.
21. The process of claim 12, wherein the fruit is pitted prunes and the moisture content of the prunes of step a) is 28-29%.
22. The process of claim 2, wherein the frozen fruit pieces are dried in a warming tumbler in the presence of circulating air during step c) .
23. The process of claim 12, wherein step c) is performed in such a manner that most of the frozen fruit pieces have size not greater than 3/8 inch and not less than 1/4 inch.
24. A process for producing shattered, dried fruit, comprising the steps of: a) freezing fruit having a moisture content less than 30% but greater than 25% to form frozen fruit; b) impacting the frozen fruit to break the fruit into frozen fruit pieces; and c) warming and drying the frozen fruit pieces to produce thawed dried fruit pieces having moisture content not more than 25% but not less than 22%.
25. The process of claim 24, wherein the wherein the frozen fruit pieces are dried in a warming tumbler in the presence of circulating air during step c) .
26. The process of claim 25, wherein the warming tumbler dries the frozen fruit pieces at a temperature in the range from 150°F to 180°F during step c) .
27. A process for producing a shattered vegetable product, comprising the steps of: a) freezing vegetables having a moisture content of 22%-30% to form frozen vegetables; and b) impacting the frozen vegetables to break the frozen vegetables into frozen vegetable pieces in such a manner that the frozen vegetable pieces have size not greater than 3/8 inch and most of the frozen vegetable pieces have size greater than 1/8 inch.
28. The process of claim 27, wherein the frozen vegetable pieces have a moisture content greater than 25% after step b) , and also including the step of: c) after step b) , warming and drying the frozen vegetable pieces to produce thawed dried vegetable pieces having a moisture content of 22%-25%.
29. The process of claim 27, wherein the frozen vegetables are impacted by a dual pass roller mill during step b) and those of the frozen vegetable pieces having size larger than 3/8 inch after passing through the roller mill are recycled back through said roller mill.
30. A process for producing a shattered, dried vegetable product, comprising the steps of:
a) increasing the moisture content of dried vegetables to 22%-30% to produce low moisture vegetables; b) freezing the low moisture vegetables to form frozen vegetables; c) impacting the frozen vegetables to form frozen vegetable pieces; and d) warming the frozen vegetable pieces to thaw said frozen vegetable pieces and decrease their moisture content to 22%-25% prior to storage .
31. The process of claim 30, wherein the wherein the frozen vegetable pieces are dried in a warming tumbler in the presence of circulating air during step c) .
32. A process for producing a shattered, dried vegetable product, comprising the steps of: a) freezing vegetables having a moisture content less than 30% but greater than 25% to form frozen vegetables; b) impacting the frozen vegetables to break the fruit into frozen vegetable pieces; and c) warming and drying the frozen vegetable pieces to produce thawed dried vegetable pieces having moisture content not more than 25% but not less than 22%.
33. The process of claim 32, wherein the wherein the frozen vegetable pieces are dried in a warming tumbler in the presence of circulating air during step c) .
34. The process of claim 1, also including the steps of: c) after step b) , producing a sorted subset of the frozen fruit pieces by separating from the frozen fruit pieces those of size greater than 3/8 inch and less than 1/8 inch; and d) after step c) , thawing the sorted subset of the frozen fruit pieces to produce thawed dried fruit pieces.
35. The process of claim 34, wherein the frozen fruit pieces have a moisture content greater than 25% after step c) , and wherein step d) includes the step of: warming and drying the sorted subset of the frozen fruit pieces to produce the thawed dried fruit pieces such that said thawed dried fruit pieces have a moisture content of 22%-25%.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP98933221A EP0996340A4 (en) | 1997-07-14 | 1998-07-07 | Method for producing shattered preservative-free dried fruit pieces |
| JP2000502674A JP2001510025A (en) | 1997-07-14 | 1998-07-07 | Milled preservative-free dried fruit flakes |
| CA002296676A CA2296676A1 (en) | 1997-07-14 | 1998-07-07 | Method for producing shattered preservative-free dried fruit pieces |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US89177097A | 1997-07-14 | 1997-07-14 | |
| US08/891,770 | 1997-07-14 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO1999003355A1 WO1999003355A1 (en) | 1999-01-28 |
| WO1999003355B1 true WO1999003355B1 (en) | 1999-03-04 |
Family
ID=25398793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/US1998/014048 WO1999003355A1 (en) | 1997-07-14 | 1998-07-07 | Method for producing shattered preservative-free dried fruit pieces |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US6183795B1 (en) |
| EP (1) | EP0996340A4 (en) |
| JP (1) | JP2001510025A (en) |
| CN (1) | CN1116820C (en) |
| AR (1) | AR013205A1 (en) |
| CA (1) | CA2296676A1 (en) |
| TR (1) | TR200000088T2 (en) |
| TW (1) | TW359592B (en) |
| WO (1) | WO1999003355A1 (en) |
Families Citing this family (28)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0760097A1 (en) * | 1994-05-20 | 1997-03-05 | Quest International Nederland Bv | Method for substrate classification |
| US7738688B2 (en) | 2000-05-03 | 2010-06-15 | Aperio Technologies, Inc. | System and method for viewing virtual slides |
| FR2822072A1 (en) * | 2001-03-13 | 2002-09-20 | Univ Bourgogne | PROCESS FOR MICROBIOLOGICAL DECONTAMINATION OF POWDER PRODUCTS |
| US6630187B1 (en) * | 2002-06-11 | 2003-10-07 | Gerald Brown Massengill | Fruit preservation system |
| WO2004066742A1 (en) * | 2003-01-29 | 2004-08-12 | Sfk Systems A/S | A method and an apparatus for thawing frozen meat |
| US7008665B2 (en) * | 2003-02-24 | 2006-03-07 | Kraft Foods Holdings, Inc. | Non-brittle dried fruits and vegetables |
| WO2005002349A1 (en) * | 2003-06-24 | 2005-01-13 | Mott's Inc. | Method and system for micro-particulating food matter |
| IL157233A0 (en) * | 2003-08-04 | 2004-02-19 | Green Plant Based Ind Ltd | Process for extracting vital components from plants |
| US7018201B1 (en) | 2005-05-23 | 2006-03-28 | Sunsweet Growers, Inc. | Dual-zone dehydration tunnel |
| US8460740B2 (en) * | 2005-11-10 | 2013-06-11 | Meduri Farms, Inc. | Fruit breaking method and apparatus |
| DE602006007960D1 (en) * | 2006-05-18 | 2009-09-03 | Air Liquide | Use of a mixture of liquid nitrogen and carbon dioxide foam for freezing |
| US20080134850A1 (en) * | 2006-12-08 | 2008-06-12 | J. R. Simplot Company | Machine and process for producing random shaped potato pieces |
| CA2675822C (en) * | 2007-02-01 | 2012-05-22 | The Procter & Gamble Company | Nutritious fabricated snack products |
| US8277865B2 (en) * | 2007-03-02 | 2012-10-02 | Paul Ralph Bunke | Nutritious fabricated snack products |
| US20090004356A1 (en) * | 2007-06-26 | 2009-01-01 | Paul Ralph Bunke | Nutritious fabricated snack products |
| US20090202700A1 (en) * | 2007-08-16 | 2009-08-13 | Paul Ralph Bunke | Nutritious snack products |
| US9497985B2 (en) * | 2010-02-09 | 2016-11-22 | Safefresh Technologies, Llc | Method for separating bone fragments and tallow from a single ingredient stream of beef by controlling the frozen condition of the beef and immersing in carbonic acid at elevated pressures |
| CN101869133B (en) * | 2010-06-11 | 2012-05-23 | 北京市农林科学院 | Method for preparing peach crisps by microwave vacuum drying |
| CN103284085B (en) * | 2012-02-24 | 2016-06-08 | 中科云健康科技(天津)有限公司 | High-preserved degree Fructus Fici dry product and its preparation method |
| US9167843B2 (en) | 2012-06-05 | 2015-10-27 | Anthony J. M. Garwood | Mechanical processes for separating tallow and lean beef from a single boneless beef supply |
| US20140302207A1 (en) * | 2013-04-03 | 2014-10-09 | Meduri Farms, Inc. | Fruit breaking system and method |
| US20140314922A1 (en) * | 2013-04-03 | 2014-10-23 | Meduri Farms, Inc. | Fruit breaking system and method |
| WO2016079582A1 (en) * | 2014-11-18 | 2016-05-26 | Di Luccia Aldo | Process for the production of food ingredients from vegetable by products and waste thereof |
| CN106418555B (en) * | 2016-09-30 | 2019-08-16 | 岳西神农氏农业科技有限公司 | Broken and filtering equipment is carried out for Japanese Premna Herb leaf |
| CA3008858A1 (en) | 2017-06-19 | 2018-12-19 | Marija Djekic-Ivankovic | Prune-based nutrient-rich materials and related processes |
| CN107996782A (en) * | 2017-12-26 | 2018-05-08 | 临泉县坤达食品有限公司 | A kind of dehydrated vegetables tea bag and preparation method thereof |
| CN111436581B (en) * | 2020-04-02 | 2023-04-18 | 杭州师范大学 | Preparation method of okra powder |
| CN112425644A (en) * | 2020-10-15 | 2021-03-02 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | Freeze-drying treatment method for fruits |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE770286A (en) * | 1970-07-30 | 1972-01-20 | Larroche Jean | PERFECTED PROCESS FOR OBTAINING DRIED FRUITS, ESPECIALLY PRUNE |
| FR2148431B1 (en) * | 1971-08-12 | 1978-03-03 | Nestle Sa | |
| US3852212A (en) * | 1972-11-29 | 1974-12-03 | Fmc Corp | Method of producing hydrated sodium tripolyphosphate composition |
| US4341744A (en) * | 1979-01-22 | 1982-07-27 | Stauffer Chemical Company | Soda ash production |
| JPS58124942A (en) | 1982-01-22 | 1983-07-25 | Hitachi Ltd | Electrode apparatus |
| US4762725A (en) * | 1984-05-23 | 1988-08-09 | Durkee Industrial Foods Corp. | Shelf stable non-aqueous spreadable coatings |
| FR2608922A1 (en) * | 1986-12-31 | 1988-07-01 | Germandre Sarl | Improvements to processes for obtaining dehydrated vegetable powders |
| US4948609A (en) | 1988-02-12 | 1990-08-14 | Nabisco Brands, Inc. | Fruit and vegetable dried food product |
| SU1711795A1 (en) * | 1989-05-04 | 1992-02-15 | Л.А. Лазишвили | Method for separation of pomegranate seeds from rind |
| DK391589D0 (en) * | 1989-08-10 | 1989-08-10 | Verner Mejer Jensen | VEGETABLE FOODS FOR USE AS PACKAGE |
| DE4334322C2 (en) * | 1993-10-08 | 1996-09-05 | Willi Pfannenschwarz | Method and device for producing grain meal |
| US5554406A (en) * | 1994-03-28 | 1996-09-10 | The J. M. Smucker Company | Congealed fruit confection especially for making fruit clusters |
-
1998
- 1998-07-07 JP JP2000502674A patent/JP2001510025A/en not_active Withdrawn
- 1998-07-07 CN CN98808954.8A patent/CN1116820C/en not_active Expired - Fee Related
- 1998-07-07 TR TR2000/00088T patent/TR200000088T2/en unknown
- 1998-07-07 WO PCT/US1998/014048 patent/WO1999003355A1/en not_active Application Discontinuation
- 1998-07-07 CA CA002296676A patent/CA2296676A1/en not_active Abandoned
- 1998-07-07 EP EP98933221A patent/EP0996340A4/en not_active Withdrawn
- 1998-07-13 AR ARP980103388A patent/AR013205A1/en unknown
- 1998-07-13 TW TW087111349A patent/TW359592B/en active
-
1999
- 1999-01-05 US US09/225,627 patent/US6183795B1/en not_active Expired - Fee Related
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO1999003355B1 (en) | Method for producing shattered preservative-free dried fruit pieces | |
| CA2296676A1 (en) | Method for producing shattered preservative-free dried fruit pieces | |
| CN100367862C (en) | Method for swelling and watering fruit or vegetable type food at ambient temp. | |
| Sagar et al. | Recent advances in drying and dehydration of fruits and vegetables: a review | |
| CN1258990C (en) | Method for processing leisure seasoning dewatered fruit and vegetable | |
| CN104397616B (en) | A kind of method of pressure reduction expansion drying fruit and vegerable of pulsing | |
| CN106722456A (en) | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology | |
| CN100405934C (en) | Method for preparing fresh fruit, vegetable ice tea | |
| KUMAR et al. | Effect of combination drying on the physico‐chemical characteristics of carrot and pumpkin | |
| US20090317523A1 (en) | Methods for preparing freeze dried foods | |
| JP3581153B2 (en) | Method of preparing compressed and partially dehydrated vegetables | |
| US20010043981A1 (en) | Process for the production o fruit products | |
| CN1240111A (en) | Process for preparing dehydrated green leaves vegetable | |
| Salunkhe et al. | Developments in technology and nutritive value of dehydrated fruits, vegetables, and their products | |
| CN1547947A (en) | Freeze dried edible mushroom and its processing method | |
| CN101496540A (en) | Normal temperature dewatering method for vegetable and fruit | |
| Lidster et al. | Effects of fruit temperatures at time of impact damage and subsequent storage temperature and duration on the development of surface disorders in sweet cherries | |
| CN106665942A (en) | Preparation method of fresh-ginger black tea | |
| CN1234296C (en) | Method for comprehensively improving dewatering and water gaining property of hot air dewatered vegetable | |
| RU2518957C2 (en) | Method for preservation of organic single-piece products and preserved organic single-piece products manufacture method | |
| Flink | Effect of processing on nutritive value of food: freeze-drying | |
| CA2265207A1 (en) | Method for preparing quick-reconstituting foodstuffs which includes subjecting such foodstuffs to freezing followed by thawing and then at least one sequence of freezing and thawing prior to drying | |
| CN109997903A (en) | A kind of full nutrition apple superfine preparation method | |
| Nighitha et al. | The effect of drying on the shelflife of Amaranthus leaves | |
| CN112617150B (en) | Dragon fruit stem sandwich crisp chip and processing method thereof |