WO2010044687A1 - Method for preserving food products, in particular vegetable and soft fruit pieces - Google Patents

Method for preserving food products, in particular vegetable and soft fruit pieces Download PDF

Info

Publication number
WO2010044687A1
WO2010044687A1 PCT/PL2009/000074 PL2009000074W WO2010044687A1 WO 2010044687 A1 WO2010044687 A1 WO 2010044687A1 PL 2009000074 W PL2009000074 W PL 2009000074W WO 2010044687 A1 WO2010044687 A1 WO 2010044687A1
Authority
WO
WIPO (PCT)
Prior art keywords
aqueous solution
percent
food product
glazing
taste
Prior art date
Application number
PCT/PL2009/000074
Other languages
French (fr)
Inventor
Wladyslaw Kocanda
Original Assignee
Jurgen Spolka Z.O.O.
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 Jurgen Spolka Z.O.O. filed Critical Jurgen Spolka Z.O.O.
Publication of WO2010044687A1 publication Critical patent/WO2010044687A1/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
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
    • A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a method of preserving food products, in particular vegetable and soft fruit pieces, exposed to the risk of bacterial growth and rapid putrefaction processes, for storage in the frozen state.
  • the object of the present invention is to develop a method for preserving food products that would make the storage period longer along with tolerating temporary freezing temperature fluctuations during storage and at the same time improving their taste value and appearance.
  • the essence of the freezing and glazing method with the use of an aqueous solution mist according to the present invention is that immediately before, during and/or after the initial freezing stage, the food product is UV-irradiated, preferably irradiated with UV-C light, and/or the moisture content of the air used for glazing is increased by a mist of an aqueous solution containing from 0.01 to 80% of flavouring agents and/or taste enhancing agents and/or 0.5 - 5 percent glycerine.
  • the aqueous solution deposited in the form of glaze contains with respect to the food product weight from 0.01 to 1 percent of taste enhancing agents from the group of inosates and/or guanylates, preferably as sodium, calcium or potassium salts, and/or up to 20% of natural flavourings which differ in taste from the frozen food product.
  • An advantage of the method according to the present invention is that the bacterial DNA structure is destroyed by UV-irradiation and thereby the initial level of rotting processes is lowered in cases of temporary temperature excursions to temperatures higher than recommended in continuous storage of frozen food, for instance, in the case of a failure of the network supplying power to refrigerating units.
  • taste value of the food product is improved by also using in the aqueous solution applied for glazing a taste enhancing agent or a mixture of such agents along with other foodstuffs like natural juice or an extract of preserved foodstuff.
  • the method consists in initial surface freezing using blast freezing (IQF) in a fluidisation-belt tunnel in the temperature range obtained by expanding liquid nitrogen, - 195°C, to the temperature of -15°C, and subsequent deep freezing and glazing by using a mist of an aqueous solution of foodstuffs.
  • IQF blast freezing
  • the food product is UV-irradiated, preferably by UV-C light.
  • the moisture content of the air used for glazing is increased with the use of a mist of an aqueous solution containing 0.01 to 80% of flavouring agents and/or taste enhancing agents, and/or 0.5-5 percent glycerine.
  • the aqueous solution deposited in the form of glaze contains with respect to the food product weight from 0.01 to 1 percent of taste enhancing agents from the group of inosates and/or guanylates, preferably as sodium, calcium or potassium salts, and/or up to 20% of natural flavourings which differ in taste from the frozen food product.
  • Example I A food product in the form of potato chips undergoes a process of blast freezing (IQF) in a fluidisation-belt tunnel with simultaneous UV-C irradiation.
  • IQF blast freezing
  • a stream of cold air is directed vertically up through the belt and a layer of products. Continuous separation and fluidisation of the product occurs and rapid freezing of its surface.
  • Due to UV-C radiation DNA structures of the bacteria which could have contaminated the potatoes are destroyed.
  • the time of the surface freezing of the product depends on the device design, the product and the applied temperature in the range from the temperature achieved by expanding liquid nitrogen to -15°. By expanding the liquid nitrogen, the temperature can be lowered to -195°C.
  • the process of complete freezing of potato chips is conducted, at the same time the moisture content of the air used for glazing is increased with a mist of an aqueous solution containing 5 percent of vegetable flavourings extract, 0.5 percent glycerine, 1 percent of taste enhancing agents in the form of disodium inosate (E631) and potassium guanylate (E628) and 10 percent sodium glutamate.
  • the glazing process is conducted in a separated terminal part of the freezing tunnel.
  • the film formed on the product surface makes a kind of very tight, closely sticking packaging that protects the plant tissue from air access and prevents tissue water loss and further adverse changes in the product quality.
  • the vegetable flavouring extract improves the taste value of potato chips and the addition of taste enhancing agents in the form of disodium inosate (E631) and dipotassium guanylate (E628) and 10 percent sodium glutamate (E621) affects umami.
  • Example II Soft fruits like raspberries undergo irradiation with UV-C lamps placed in the fruit layer directly before the blast freezing in the fluidisation-belt tunnel. Due to UV-C radiation, DNA structure of bacteria that grew in the juice and on the surface of raspberries is destroyed. In the tunnel, by expanding liquid nitrogen, a temperature decreased to -195°C is achieved, at the same time continuous separation and fluidisation of raspberry fruits occurs and rapid freezing of their surface.
  • the process of complete freezing of raspberries is conducted, at the same time the moisture content of the air used for glazing is increased with a mist of an aqueous solution containing 70 percent of raspberry juice, 5 percent glycerine, 0.8 percent of taste enhancing agents in the form of calcium inosate (E633) and guanylic acid (E626).
  • the glazing process is conducted in a separated terminal part of the freezing tunnel.
  • the film being formed on the product surface makes a kind of very tight, closely sticking covering that protects the plant tissue from crushing and air access.
  • the addition of taste enhancing agents affects umami when consuming the raspberry fruits covered with a raspberry juice film, and the addition of glycerine improves the appearance of raspberries after thawing, because water vapour contained in the air does not form frost on the surface of the fruit.
  • the product is generally stored at a temperature lower than the glazing temperature.

Landscapes

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

Abstract

The invention relates to a method of preserving food products, in particular vegetable and soft fruit pieces, exposed to the risk of bacterial growth and rapid putrefaction processes, for storage in the frozen state. The essence of the freezing and glazing method with the use of an aqueous solution mist according to the present invention is that immediately before, during and/or after the initial freezing stage, the food product is UV-irradiated, preferably irradiated with UV-C light, and/or the moisture content of the air used for glazing is increased by a mist of an aqueous solution containing from 0.01 to 80% of flavouring agents and/or taste enhancing agents and/or 0.5 - 5 percent glycerine. The aqueous solution deposited in the form of glaze contains with respect to the food product weight from 0.01 to 1 percent of taste enhancing agents from the group of inosates and/or guanylates, preferably as sodium, calcium or potassium salts, and/or up to 20% of natural flavourings which differ in taste from the frozen food product.

Description

Method for preserving food products, in particular vegetable and soft fruit pieces
[001] The invention relates to a method of preserving food products, in particular vegetable and soft fruit pieces, exposed to the risk of bacterial growth and rapid putrefaction processes, for storage in the frozen state.
[002] There is known from the Russian patent specification RU-2185080 a method of jet freezing of semi-products comprising initial cooling of the semi-products in a jet of cool air, rapid freezing and glazing, the temperature and moisture content at the initial cooling are moreover much higher than at the rapid freezing step. The air from the rapid freezing chamber is passed to the initial cooling chamber, next to the glazing chamber, and from there again to the rapid freezing chamber. The moisture for glazing is obtained from the moist air by desublimation at atmospheric pressure.
[003] Furthermore, there is known from the American patent specification US-2861889 a method for preparation of candied glaze on frozen food by using dry boiled food starch and dry sugar in the ratio 1 to 10 parts of boiled starch for each 150 parts of sugar and freezing the food when the starch can still absorb water during the freezing process and forms a gel that sticks to the surface of the foodstuff and binds sugar in the form of candied glaze. Moreover, colouring and flavouring agents are added to the dry sweetening mix.
[004] Moreover, there is known from the American patent specification US-6143343 a method of improving taste and reducing bacterial contamination of seafood, in particular oysters, by ice glazing.
[005] The object of the present invention is to develop a method for preserving food products that would make the storage period longer along with tolerating temporary freezing temperature fluctuations during storage and at the same time improving their taste value and appearance.
[006] The essence of the freezing and glazing method with the use of an aqueous solution mist according to the present invention is that immediately before, during and/or after the initial freezing stage, the food product is UV-irradiated, preferably irradiated with UV-C light, and/or the moisture content of the air used for glazing is increased by a mist of an aqueous solution containing from 0.01 to 80% of flavouring agents and/or taste enhancing agents and/or 0.5 - 5 percent glycerine. The aqueous solution deposited in the form of glaze contains with respect to the food product weight from 0.01 to 1 percent of taste enhancing agents from the group of inosates and/or guanylates, preferably as sodium, calcium or potassium salts, and/or up to 20% of natural flavourings which differ in taste from the frozen food product.
[007] An advantage of the method according to the present invention is that the bacterial DNA structure is destroyed by UV-irradiation and thereby the initial level of rotting processes is lowered in cases of temporary temperature excursions to temperatures higher than recommended in continuous storage of frozen food, for instance, in the case of a failure of the network supplying power to refrigerating units. In the glazing process, taste value of the food product is improved by also using in the aqueous solution applied for glazing a taste enhancing agent or a mixture of such agents along with other foodstuffs like natural juice or an extract of preserved foodstuff.
[008] The method consists in initial surface freezing using blast freezing (IQF) in a fluidisation-belt tunnel in the temperature range obtained by expanding liquid nitrogen, - 195°C, to the temperature of -15°C, and subsequent deep freezing and glazing by using a mist of an aqueous solution of foodstuffs. Immediately before, during and/or after the initial freezing step, the food product is UV-irradiated, preferably by UV-C light. At the glazing stage, the moisture content of the air used for glazing is increased with the use of a mist of an aqueous solution containing 0.01 to 80% of flavouring agents and/or taste enhancing agents, and/or 0.5-5 percent glycerine. The aqueous solution deposited in the form of glaze contains with respect to the food product weight from 0.01 to 1 percent of taste enhancing agents from the group of inosates and/or guanylates, preferably as sodium, calcium or potassium salts, and/or up to 20% of natural flavourings which differ in taste from the frozen food product.
The invention is elucidated below in implementation examples.
[009] Example I. A food product in the form of potato chips undergoes a process of blast freezing (IQF) in a fluidisation-belt tunnel with simultaneous UV-C irradiation. A stream of cold air is directed vertically up through the belt and a layer of products. Continuous separation and fluidisation of the product occurs and rapid freezing of its surface. At the same time, due to UV-C radiation, DNA structures of the bacteria which could have contaminated the potatoes are destroyed. The time of the surface freezing of the product depends on the device design, the product and the applied temperature in the range from the temperature achieved by expanding liquid nitrogen to -15°. By expanding the liquid nitrogen, the temperature can be lowered to -195°C. After initial hardening of the frozen product surface, in the freezing chamber with an air stream flowing from the bottom and churning up the product layer, for a time longer than the initial freezing, the process of complete freezing of potato chips is conducted, at the same time the moisture content of the air used for glazing is increased with a mist of an aqueous solution containing 5 percent of vegetable flavourings extract, 0.5 percent glycerine, 1 percent of taste enhancing agents in the form of disodium inosate (E631) and potassium guanylate (E628) and 10 percent sodium glutamate. The glazing process is conducted in a separated terminal part of the freezing tunnel. The film formed on the product surface makes a kind of very tight, closely sticking packaging that protects the plant tissue from air access and prevents tissue water loss and further adverse changes in the product quality. The vegetable flavouring extract improves the taste value of potato chips and the addition of taste enhancing agents in the form of disodium inosate (E631) and dipotassium guanylate (E628) and 10 percent sodium glutamate (E621) affects umami.
[010] Example II. Soft fruits like raspberries undergo irradiation with UV-C lamps placed in the fruit layer directly before the blast freezing in the fluidisation-belt tunnel. Due to UV-C radiation, DNA structure of bacteria that grew in the juice and on the surface of raspberries is destroyed. In the tunnel, by expanding liquid nitrogen, a temperature decreased to -195°C is achieved, at the same time continuous separation and fluidisation of raspberry fruits occurs and rapid freezing of their surface. After initial hardening of the frozen product surface, in the freezing chamber with an air stream flowing from the bottom and churning up the product layer, for a longer time and at higher temperature, the process of complete freezing of raspberries is conducted, at the same time the moisture content of the air used for glazing is increased with a mist of an aqueous solution containing 70 percent of raspberry juice, 5 percent glycerine, 0.8 percent of taste enhancing agents in the form of calcium inosate (E633) and guanylic acid (E626). The glazing process is conducted in a separated terminal part of the freezing tunnel. The film being formed on the product surface makes a kind of very tight, closely sticking covering that protects the plant tissue from crushing and air access. The addition of taste enhancing agents affects umami when consuming the raspberry fruits covered with a raspberry juice film, and the addition of glycerine improves the appearance of raspberries after thawing, because water vapour contained in the air does not form frost on the surface of the fruit. The product is generally stored at a temperature lower than the glazing temperature.

Claims

Patent claims
1. A method of preserving food products, in particular pieces of vegetable and soft fruit comprising initial freezing at the temperature achieved by expanding liquid nitrogen up to the temperature of -15°C and subsequent glazing with the use of a mist of an aqueous solution of foodstuffs, wherein, immediately before, during and/or after the initial freezing stage, the food product is UV-irradiated, preferably with UV-C light and/or the moisture content of the air used for glazing is increased with a mist of an aqueous solution containing from 0.01 to 80 percent of flavouring agents and/or taste enhancing agents and/or 0.5-5 percent glycerine.
2. Method in accordance with claim 1, wherein the aqueous solution deposited in the form of glaze contains, with respect to the food product weight, from 0.01 to 1 percent of taste enhancing agents from the inosate and or guanylate group, preferably as sodium, calcium or potassium salts, and/or up to 20 percent of natural flavourings which differ in taste from the frozen food product.
PCT/PL2009/000074 2008-10-13 2009-07-16 Method for preserving food products, in particular vegetable and soft fruit pieces WO2010044687A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL36627808 2008-10-13
PL366278 2008-10-13

Publications (1)

Publication Number Publication Date
WO2010044687A1 true WO2010044687A1 (en) 2010-04-22

Family

ID=41200892

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/PL2009/000074 WO2010044687A1 (en) 2008-10-13 2009-07-16 Method for preserving food products, in particular vegetable and soft fruit pieces

Country Status (1)

Country Link
WO (1) WO2010044687A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014197950A1 (en) 2013-06-12 2014-12-18 Xinir Bvba Method for preparing deep-frozen vegetables pieces
CN108077405A (en) * 2017-12-15 2018-05-29 天津赛誉食品有限公司 A kind of freeze-drying dried fruit and preparation method thereof
CN108094956A (en) * 2017-12-15 2018-06-01 天津赛誉食品有限公司 A kind of freeze-drying dried fruit and its processing method

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2075326A (en) * 1980-05-07 1981-11-18 Morinaga & Co Granular iced confection and method of producing same
WO1995028846A1 (en) * 1994-04-26 1995-11-02 Davison Canners Limited Process for preserving perishable foods
US5682753A (en) * 1996-09-17 1997-11-04 Behrens; Robert N. Nitrogen gas water chiller apparatus
DE19701157C1 (en) * 1997-01-15 1998-04-09 Peter Heller Gmbh Food-freezing assembly has drum with inlet and outlet at opposing ends
US6007859A (en) * 1997-10-30 1999-12-28 The Boc Group Plc Method of coating a product with a liquid coating in a cooling chamber
WO2000016645A1 (en) * 1998-09-18 2000-03-30 Conagra, Inc. Free-flowing, coated, frozen food and process for making the same
US6524640B1 (en) * 2000-10-25 2003-02-25 Graceland Fruit, Inc. High solids containing processed and shelf-stable vegetables
GB2409958A (en) * 2001-08-09 2005-07-13 Telfer Foods Ltd Method for opening stomata and disinfecting vegetable material

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2075326A (en) * 1980-05-07 1981-11-18 Morinaga & Co Granular iced confection and method of producing same
WO1995028846A1 (en) * 1994-04-26 1995-11-02 Davison Canners Limited Process for preserving perishable foods
US5682753A (en) * 1996-09-17 1997-11-04 Behrens; Robert N. Nitrogen gas water chiller apparatus
DE19701157C1 (en) * 1997-01-15 1998-04-09 Peter Heller Gmbh Food-freezing assembly has drum with inlet and outlet at opposing ends
US6007859A (en) * 1997-10-30 1999-12-28 The Boc Group Plc Method of coating a product with a liquid coating in a cooling chamber
WO2000016645A1 (en) * 1998-09-18 2000-03-30 Conagra, Inc. Free-flowing, coated, frozen food and process for making the same
US6524640B1 (en) * 2000-10-25 2003-02-25 Graceland Fruit, Inc. High solids containing processed and shelf-stable vegetables
GB2409958A (en) * 2001-08-09 2005-07-13 Telfer Foods Ltd Method for opening stomata and disinfecting vegetable material

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014197950A1 (en) 2013-06-12 2014-12-18 Xinir Bvba Method for preparing deep-frozen vegetables pieces
BE1022060B1 (en) * 2013-06-12 2016-02-11 Xinir Bvba METHOD FOR MANUFACTURING FROZEN PIECES OF VEGETABLES
RU2654795C2 (en) * 2013-06-12 2018-05-22 Ксинир Бвба Method for preparing deep-frozen vegetable pieces
US10398152B2 (en) 2013-06-12 2019-09-03 Xinir Bvba Method for preparing deep-frozen vegetables pieces
CN108077405A (en) * 2017-12-15 2018-05-29 天津赛誉食品有限公司 A kind of freeze-drying dried fruit and preparation method thereof
CN108094956A (en) * 2017-12-15 2018-06-01 天津赛誉食品有限公司 A kind of freeze-drying dried fruit and its processing method

Similar Documents

Publication Publication Date Title
Ahmed et al. Developments in osmotic dehydration technique for the preservation of fruits and vegetables
Yadav et al. Osmotic dehydration of fruits and vegetables: a review
Bekele et al. Going beyond conventional osmotic dehydration for quality advantage and energy savings
US20110027439A1 (en) Method for freezing fruit and vegetable produce
US2419877A (en) Process of improving and presserving food products
CN104026214B (en) A kind of preparation method of vacuum freeze drying strawberry goods
US5110609A (en) Intermediate moisture vegetables
Joardder et al. Food preservation techniques in developing countries
Siddiq et al. Mango processing and processed products
US5256438A (en) Non-freeze fruit products and processes
US9204658B2 (en) Process for the production of frozen foods, particularly vegetables or fruits
RU2363254C1 (en) Apples food product production method
US4647469A (en) Dehydrofreezing of peeled apple pieces
WO2010044687A1 (en) Method for preserving food products, in particular vegetable and soft fruit pieces
AU2014247318B2 (en) Method for storing substances in organic solids
CN107318960B (en) Processing method of dried fruit slices
CN106262109A (en) A kind of production technology being dehydrated strawberry slice
WO1986001686A1 (en) Intermediate moisture vegetables
Ravichandran et al. Use of vacuum technology in processing of fruits and vegetables
CN108041560A (en) A kind of processing method of lindera glauca sauce
Saurel The use of vacuum technology to improve processed fruit and vegetables
US6743460B2 (en) Tomato raisin
CN105231150A (en) Preparation method of salted vegetables
Junaid et al. Preservation Strategies for Fruits and Vegetables: Past, Present, and Future Scope
Hall Refrigerated, frozen, and dehydrofrozen apples

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 09788409

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 09788409

Country of ref document: EP

Kind code of ref document: A1