WO2011161518A2 - Solution de croustillage et procédé - Google Patents

Solution de croustillage et procédé Download PDF

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Publication number
WO2011161518A2
WO2011161518A2 PCT/IB2011/001395 IB2011001395W WO2011161518A2 WO 2011161518 A2 WO2011161518 A2 WO 2011161518A2 IB 2011001395 W IB2011001395 W IB 2011001395W WO 2011161518 A2 WO2011161518 A2 WO 2011161518A2
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Prior art keywords
crisping
produce
solution
concentrate
based active
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PCT/IB2011/001395
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English (en)
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WO2011161518A3 (fr
Inventor
Robert Andrew Payne, Jr.
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Payne Robert Andrew Jr
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Publication of WO2011161518A2 publication Critical patent/WO2011161518A2/fr
Publication of WO2011161518A3 publication Critical patent/WO2011161518A3/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
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N3/00—Preservation of plants or parts thereof, e.g. inhibiting evaporation, improvement of the appearance of leaves or protection against physical influences such as UV radiation using chemical compositions; Grafting wax
    • A01N3/02—Keeping cut flowers fresh chemically
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds

Definitions

  • the present disclosure relates to enhancing the quality and sustaining the shelf life of fruits, vegetables and cut flowers and more specifically relates to enhancing the quality and sustaining the shelf life of fruits, vegetables and cut flowers in refrigerated and non- refrigerated environments.
  • An object of the present disclosure is to provide an efficient technology that improves the both the quality and shelf life of fruits, vegetables, and cut flowers.
  • Another object of the present disclosure is to provide an inexpensive crisping/recrisping technology for optimal use as a systematic, proactive, preventative technology for enhancing the quality and sustaining the shelf life fruits, vegetables, cut flowers, and the like.
  • a yet another object of the present disclosure is to provide a technology which may be implemented in wide range of environmental conditions.
  • a yet another object of the present disclosure is to provide a technology, which finds application in both “no cold chain” and “cold chain” environments.
  • a yet another object of the present disclosure is to provide a technology, which should be able to improve the shelf life of both leafy and non-leafy vegetables and cut flowers.
  • the present disclosure relates to a crisping concentrate capable of crisping produce.
  • the term "crisping" in the context of this disclosure means rehydrating produce to an optimal level so as to enhance the f eshness or "crispness" of the produce.
  • the term concentrate refers to a solution in concentrated form.
  • the crisping solution is a hypochlorite based active solution capable of crisping the produce.
  • the crisping concentrate includes one or more enhancing ingredients or enhancers that are added to the hypochlorite based active solution.
  • the one or more enhancers are capable of enhancing the crisping effect produced by the hypochlorite based active solution.
  • the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million in an aqueous solvent.
  • the one or more enhancers are capable of synergistically combining with the hypochlorite based active solution to produce the enhanced crisping effect.
  • the crisping solution has the penetrating power needed to most effectively rehydrate and sustain many types of fruits, vegetables, and cut flowers.
  • the present disclosure provides a crisping concentrate capable of crisping produce.
  • the crisping concentrate includes a hypochlorite based active solution capable of crisping the produce.
  • the strength of the hypochlorite based active solution ranges between about 2 percent to about 15 percent.
  • the crisping concentrate is capable of producing a chlorine concentration in the range of about 50 parts per million to 1000 parts per million in an aqueous solvent.
  • a process for crisping a produce has the penetrating power needed to most effectively rehydrate and sustain many types of fruits, vegetables, and cut flowers.
  • the present disclosure provides a crisping solution capable of crisping a produce.
  • the crisping solution includes a crisping concentrate having a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active solution.
  • the one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution.
  • the crisping concentrate includes an aqueous solvent.
  • the crisping concentrate is added in an amount of about 0. 1 to 1000 millilitres of the aqueous solvent.
  • the one or more enhancers is capable of synergistically combining with the hypochlorite based active solution for producing the enhanced crisping effect.
  • the present disclosure provides a process for crisping a produce.
  • the process includes providing a crisping concentrate, which includes a hypochlorite based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active component.
  • the one or more enhancers is capable of enhancing the crisping effect produced by the hypochlorite based active solution.
  • the process includes diluting the crisping concentrate with an aqueous solvent to generate a crisping solution, and mamtaining a chlorine concentration of the crisping solution in the range of about 50 parts per million to 1000 parts per million.
  • the process further includes treating the produce with the crisping solution to enhance the crisping of the produce.
  • Fig. 1 illustrates a table 100 showing the experimental results of crisping and recrisping a leafy produce at specified intervals, and comparison results from no crisping (i.e. control) to crisping with five distinctly different crisping solutions, in accordance with various embodiments of the present disclosure
  • Fig. 2 illustrates a table 200 showing the experimental results of crisping and recrisping non-leafy produce at specified intervals, and comparison results from no crisping (i.e. control) to crisping with solution E, in accordance with various embodiments of the present disclosure;
  • Fig. 3 illustrates a table 300 showing the experimental results of crisping and recrisping red globe grapes at specified intervals and comparison results from no crisping (i.e. control) to crisping with using solution E, in accordance with various embodiments of the present disclosure
  • FIG. 4 illustrates a table 400 showing two independent crisping tests using two different crisping solutions, in accordance with various embodiments of the present disclosure
  • Fig. 5 illustrates a table 500 showing experimental results of crisping a leafy produce at specified intervals in three different solutions, according to various embodiments of the present disclosure
  • Fig. 6 illustrates table 600 showing experimental results of crisping a leafy produce a single time on the day products are harvested by using Solutions A, E and F, according to various embodiments of the present disclosure
  • Fig. 7 illustrates table 700 showing experimental results of crisping a
  • Non-leafy cauliflower florets a single time on the day products are harvested by using Solutions A, E and F, according to various embodiments of the present disclosure
  • Figs. 8A - 8D and Fig. 9 illustrate the various processes for keeping the produce fresh and increasing their shelf life in accordance with various embodiments of the present disclosure.
  • Fig. 10 illustrates a table 1000 showing the effect of crisping on shelf life of produce in accordance with various embodiments of the present disclosure
  • the disclosure is directed to a crisping/recrisping technology that may be optimally used as a systematic, proactive, preventative technology for enhancing quality and sustaining shelf life fruits, vegetables, cut flowers, and the like.
  • the crisping technology utilizes a crisping solution made from a crisping concentrate.
  • the term 'crisping' as mentioned herein refers to rehydrating produce to an optimal level so as to enhance the freshness or crispness of the produce.
  • the crisping effect can typically be achieved by adding 0.5 to 5.0 milliliters of crisping concentrate per litre of an aqueous solvent, such as fresh water, to crisp most types of fruits and vegetables which results in a crisping solution chlorine concentration ranging from 50 to 500 parts per million (ppm).
  • a crisping solution chlorine concentration ranging from 50 to 500 parts per million (ppm).
  • the types of produce enhanced utilizing the crisping formulation and process of the present disclosure include both leafy and non-leafy fruits and vegetables.
  • Examples of such produce may include, but are not limited to, amaranthus, anise, apples, apricots, artichokes, asparagus, basil, beans cow peas, beets, bitter gourd, bitter melon, bottle gourd, brinjal (egg plant), broccoli, brussel sprouts, capsicum (bell pepper), carrots, cauliflower, celery, chard, cherries, cherry tomatoes, chili peppers, chilli bhajji, Chinese cabbage, chinopobium, cluster beans, coccinea, coriander (cilantro), corn, cucumbers, french beans, ginger, grapef uits, grapes, green chilli, green leaf lettuce, green onions, kinoo, lemon, lettuce, lime, melon, methi, mint leaves, mosambi, mustard greens, okra, oranges, parsley
  • leafy vegetable items are soaked for two to five minutes.
  • other types of fruits and vegetables are typically soaked for five to fifteen minutes depending on crisping times as indicated in Figure 10.
  • cut flowers may also be benefitted by adding small amounts of crisping super concentrate to cut flower pots.
  • Leafy produce items are crisped for two to five minutes by adding 0.5 to
  • approximately 1 ml of crisping concentrate per every 4 to 5 litres of fresh water is added to extend cut flowers shelf life. This approach achieves chlorine concentrations of up to 20 to 25 ppm.
  • the stems of cut flowers remain in crisping solution.
  • the cut flower crisping solution is checked daily for chlorine concentration.
  • crisping solution chlorine concentration is maintained at or above 15 ppm to ensure optimal shelf life extension for cut flowers.
  • the produce is typically drained for 15 to 30 minutes to permit run-off of excess crisping solution and dissipation of any trace chlorine residuals and related smell.
  • the crisped produce is placed in a cold box between 6-12 degrees C for three or more hours to achieve an optimal crisping effect.
  • refrigerated display case also referred as chiller
  • these fruits, vegetables and the like are drained and (optimally) chilled after soaking for prescribed period of time in enhanced crisping solution.
  • these produce items are set-aside for a brief period to permit the crisping process to complete the rehydration process and to allow trace smells of sodium hypochlorite to dissipate.
  • various solutions are used for preparing the crisped solution. The composition of these solutions, along with their effects, has been described in conjunction with Figs. 1-4.
  • a table 100 provides the experimental results of crisping and recrisping leafy produce at specified intervals in five different solutions at temperatures ranging from 25-30 degrees C over a period of 60 hours post harvest (hereinafter PH).
  • the compositions of all the five different solutions are as follows:
  • Solution A 10% Sodium Hypochlorite solution.
  • Solution B Sodium Hexametaphosphate (0.6 g L) mixed into 10%
  • Solution D Sodium Phosphate DiBasic (0.6 g/L); Sodium Phosphate TriBasic (0.6 g/L) mixed into 10% Sodium Hypochlorite solution.
  • Solution E Sodium Bicarbonate (10 g/L); Potassium Bicarbonate (10 g/L); Potassium Phosphate Mono (10 g/L); Sodium Carbonate (10 g/L); Sodium Hexametaphosphate (10 g/L); Calcium Propionate (10 g/L); Sodium Chloride (20 g L); Calcium Chloride (10 g/L); Sodium Silicate (20 g/L); Potassium Permanganate (1 g/L) mixed into a 10% Sodium Hypochlorite solution.
  • results from all observers are averaged.
  • a tally of crisping ratings for each solution for each time period is provided in the table 100 as a freshness score with values ranging from 0 (best possible score) to 20 (worst possible score).
  • the lower the freshness score the better the overall effectiveness achieved of the crisping solution.
  • the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping concentrate for every litre of fresh water. At each specified interval, produce in this experiment was treated for two minutes at total starting chlorine concentrations of approximately 100 parts per million (ppm) and then set aside for approximately 30 minutes prior to evaluation to permit time for crisped produce to fully drain and regain its pre-moistened form.
  • ppm parts per million
  • coriander leaves are so wet and laden with moisture that they appear crushed.
  • this excess moisture soaks into produce tissues, the sodium hypochlorite smell dissipates and the product regains its just harvested, field fresh shape, smell and overall form.
  • This crisping and recrisping process enriches produce with maximal moisture while imparting a more perceptibly fresh smell, a glowing, green vibrant look and an overall increase in "crisp to the touch" fullness and texture.
  • the initial produce crisping treatment or process is typically conducted 6 to 18 hours post harvest with sequential recrispings conducted at 8 to 24 hour intervals thereafter - depending upon the condition of the produce at the time of crisping/recrisping and the temperature and humidity conditions for produce in transit, storage and/or on display for sell.
  • Solution A sodium hypochlorite only
  • the freshness levels resulting from crisping with solutions B and C are remarkably similar with the edge going to solution C.
  • the freshness levels which results from crisping with solution D are better in comparison to all other solutions with the exception of solution E.
  • solution D has a tendency to turn damaged or diseased materials (i.e. stems and/or leaves) black, thereby significantly reducing the visual appeal and therefore quality rating of the entire crisped product.
  • This blackening effect is most pronounced on mint leaves and other types of leafy produce not already in near-perfect condition.
  • solution E provides the best effect for sustaining quality appearance and overall shelf life with freshness scores significantly lower than all other test samples.
  • the leafy produce types on which various compositions of the solutions are used in this experiment includes mint leaves, spinach bunches, coriander bunches, mustard green bunches and white radish roots with green leaves.
  • results for all the solutions of different compositions can also be compared to control samples where no crisping treatment was performed at all. As shown in the table 100, various quality ratings are contrasted with the control samples where no crisping was performed is also provided.
  • FIG. 2 another table 200 provides the experimental results from crisping and recrisping treatments of non-leafy produce with crisping solutions of the present disclosure at specified intervals using solution E at temperatures ranging from 25 to 30 degrees Celsius over a period of more than 10 days.
  • the results are compared to control samples where no crisping was performed at all.
  • the quality of produce was rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e., rated as Field Fresh); "1" being near perfect (i.e., rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3” being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).
  • the uncrisped (i.e., non- treated) oranges and tomatoes were of marginal quality on day five and were decayed and totally rotten by day six, whereas the crisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) oranges and tomatoes maintained vibrant color, texture and an outstanding freshjuicy taste at day ten, when the experiment was concluded.
  • the shelf life of crisped capsicum exceeded its uncrisped counterparts by three to four days.
  • the shelf life of crisped sponge gourd exceeded its uncrisped counterparts by two to three days.
  • a concentration of approximately 100 ppm in crisping solution was achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. Produce was crisped on Day 1 , Day 3 and Day 5 for ten minutes with initial total chlorine concentrations of approximately 100 ppm.
  • a reduction in quality of uncrisped (i.e., untreated) produce was very noticeable by day 3, had marginal quality at day 5 and dump by day 6.
  • the crisped and recrisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) produce lasted twice as long as the uncrisped (i.e., untreated) produce.
  • a table 300 provides the experimental results of crisping and recrisping (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) red globe grapes at specified intervals using solution E at temperatures ranging from 8-12 degrees C (i.e., with refrigeration) over a period of more than 12 days. These results were compared to control samples where no enhanced crisping process was performed at all. Following the similar lines as that for the first and second experiment, the quality of produce is rated from 0 to 4 by three observers. [0064] In an embodiment of the present disclosure, the red globe grapes were evaluated over a much longer time period, owing to their naturally longer shelf life when maintained in a refrigerated environment.
  • the time interval between crisping and recrisping treatement was three days.
  • the starting concentration of approximately 100 ppm in crisping solution was achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water.
  • the red globe grapes were crisped on fifth day and recrisped on seventh day for fifteen minutes.
  • a fan was used to blow air at 25 to 27 degrees C to eliminate excess stem moisture after the crisping process.
  • air-drying steps were taken as a precautionary measure to prevent excess stem moisture from causing mold or fungus growth after grapes are placed back into 8 to 12 degrees C cold-storage environment.
  • table 400 shows two independent crisping tests using two different crisping solutions (solution D and solution E in this embodiment) to crisp similar types of produce. These were are conducted to calculate the crisping power of the solutions for each of the produce.
  • Crisping power in this invention is defined as the ratio of kilograms crisped per each milliliter of crisping solution (kg/ml). The more kilograms crisped per milliliter of crisping solution, the more efficient the process, requiring less crisping solution concentrate, reduced stock volumes of crisping solution, and over-all reduced crisping solution use costs.
  • This experiment requires the use of a vessel capable of holding 700 to
  • the solution D phase of the experiment included crisping approximately 250 kg of leafy produce and 220 kg of non-leafy produce.
  • the solution E phase of the experiment included crisping approximately 1000 kg of leafy produce and 1000 kg of non-leafy produce.
  • 1 100 ml of solution D was required to crisp 250 kgs of leafy items and 220 kgs of non-leafy items, where as only 750 ml of Solution E was required to crisp 1000 kg of leafy items and 1000 kgs of non-leafy items.
  • the crisping power of solution E is significantly higher at 2.78 kg/ml than that of Solution D at 0.43 kg/ml.
  • the crisping power of solution E is almost 6.5 (6.47) times higher than solution D.
  • the crisping concentrate's active ingredient is a hypochlorite based active solution, such as sodium hypochlorite solution, which naturally dissipates during the draining, drying and chilling process.
  • a hypochlorite based active solution such as sodium hypochlorite solution
  • concentration of sodium hypochlorite is varied, so too must the number of milliliters of crisping solution concentrate per litre of fresh water to achieve 50 to 100 ppm.
  • sodium hypochlorite concentrations of 5 percent are referred to as a concentrate whereas hypochlorite concentrations with 10 percent or more are referred to as a super concentrate.
  • a crisping solution concentrate consisting of approximately 5 percent sodium hypochlorite will require twice the amount of concentrate (in this case 2 ml) to achieve 100 ppm as a crisping solution super concentrate with a sodium hypochlorite concentration of 10 percent.
  • one or more enhancing ingredients or enhancers such as different salts/alkalizes/compounds, in varying amounts can be used for crisping concentrates.
  • These one or more enhancers are selected from a group consisting of salts of bicarbonates, phosphates, carbonates, phosphates, meta phosphates, propionates, chlorides, per magnates, or combinations thereof.
  • the salts/alkalis/compounds include but are not limited to ammonium bicarbonate, calcium carbonate, calcium chloride, calcium gluconate, calcium hexametaphosphate, calcium hydroxide, calcium hypochlorite, calcium oxide, calcium phosphate (mono-, di, or tribasic), calcium permanganate, calcium propionate, calcium pyrophosphate, calcium silicate (including synthetic), calcium sorbate, calcium succinate, calcium sulfate, magnesium chloride, monosodium phosphate (sodium phosphate, monobasic), monocalcium phosphate (calcium phosphate monobasic), N 3-chloro-4, 4-dimethyl-2- oxazolidinone, potassium bicarbonate, potassium carbonate, potassium chloride, potassium hydroxide, potassium hypochlorite, potassium permanganate, potassium phosphate (dipotassium phosphate, dibasic), potassium phosphate mono (monobasic), monopotassium phosphate, potassium silicate
  • the crisping solution is formulated using different concentrations of above-stated compounds keeping in mind the temperature and humidity level in the country, such as India, where refrigeration of fresh produce is limited at best.
  • FIG. 5 another table 500 provides the experimental results of crisping leafy produce at specified intervals in three different solutions and storing at temperatures ranging from 2-4 degrees C over a period of 40 days post harvest with relative humidity constantly maintained at or above 80%.
  • the compositions of all the three different solutions are as follows: [0076] Solution A - 10% Sodium Hypochlorite
  • Solution E Sodium Bicarbonate (10 g/L); Potassium Bicarbonate (10 g/L); Potassium Phosphate Mono (10 g/L); Sodium Carbonate (10 g/L); Sodium Hexametaphosphate (10 g/L); Calcium Propionate (10 g/L); Sodium Chloride (20 g/L); Calcium Chloride (10 g/L); Sodium Silicate (20 g/L); Potassium Permanganate (1 g/L) mixed into a 10% Sodium Hypochlorite solution.
  • Solution F Sodium Bicarbonate (20 g/L); Potassium Bicarbonate (20 g L); Potassium Phosphate Mono (20 g/L); Sodium Carbonate (20 g/L); Sodium Hexametaphosphate (20 g/L); Calcium Propionate (20 g/L); Sodium Chloride (30 g/L); Calcium Chloride (20 g/L); Sodium Silicate (160 g/L); mixed into a 10% Sodium Hypochlorite solution.
  • the results from crisping using solution A are compared with Solution E and F samples.
  • the quality of produce is rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e., rated as Field Fresh); "1" being near perfect (i.e. , rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3” being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).
  • a tally of crisping ratings for each solution for each time period is provided in the table 500 as a freshness score with values ranging from 0 (i.e., best possible score) to 8 (i.e., worst possible score).
  • 0 i.e., best possible score
  • 8 i.e., worst possible score
  • the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water.
  • produce in this experiment was crisped for one minute with total starting free chlorine concentrations of approximately 100 ppm and then spin dried for 140 seconds in an automated spin dryer prior to evaluation and packing into 5 lb, unsealed bags having an Oxygen Transfer Rate (OTR) of 300.
  • OTR Oxygen Transfer Rate
  • Solution F provides the best effect for sustaining quality, appearance and overall shelf life with freshness scores significantly better than Solutions A and E.
  • leafy produce types on which various compositions of the solutions are used in this experiment includes whole leafs of green leaf and romaine lettuce.
  • FIG. 6 another table 600 provides the experimental results from crisping leafy produce a single time on the day products are harvested by using Solutions A, E and F and storing at temperatures ranging from 2 to 4 degrees C for the first twenty-one days and storing at 20 to 22 degrees C for the final six days of the experiment.
  • the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water. On the day of harvest, produce in this experiment was crisped ⁇ i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) for one minute with total starting free chlorine concentrations of approximately 100 ppm and then spin dried for 140 seconds in an automated spin dryer prior to evaluation and packing into 5 lb unsealed bags having an Oxygen Transfer Rate (OTR) of 300.
  • OTR Oxygen Transfer Rate
  • solution F provided the best effect for sustaining quality, appearance and overall shelf life with freshness scores significantly lower than Solution A and E.
  • leafy produce types on which various compositions of the solutions are used in this experiment includes whole leafs of green leaf and romaine lettuce.
  • FIG. 7 another table 700 provides the experimental results from crisping "non-leafy" cauliflower florets a single time on the day products are harvested by using Solutions A, E and F and storing at temperatures ranging from 2 to 4 degrees C for thirty days post harvest. While a single dosing consisting of 1 ml per 1 litre of fresh water for Solution A was used (with initial free chlorine concentrations of approximately 100 ppm), a quintuple dosing of Solutions E and F were used consisting of 5 ml per 1 litre of fresh water (with initial free chlorine concentrations of approximately 500 ppm). [0094] In an embodiment of the present disclosure, similar to table 100, the results from crisping using solution A are compared with Solution E and F samples.
  • the quality of produce is rated from 0 to 4 by three observers with a rating of "0" being the considered the best possible quality (i.e. , rated as Field Fresh); "1 " being near perfect (i.e., rated as Exceptional); "2" being sufficient quality to still command 100% of initial fresh price (i.e., rated as Acceptable); "3” being diminished quality that produce was marked down from fresh price (i.e., rated as Marginal); and "4" being no longer viable to sale (i.e., rated as Dump).
  • a tally of crisping ratings for each solution for each time period is provided in the table 700 as a freshness score with values ranging from 0 (i.e., best possible score) to 4 (i.e., worst possible score).
  • 0 i.e., best possible score
  • 4 i.e., worst possible score
  • the initial starting concentration of approximately 100 ppm in crisping solution is achieved by adding 1 ml of crisping solution super concentrate for every litre of fresh water for Solution A and 5 ml of crisping solution super concentrate for every litre of fresh water for Solutions E and F. On the day of harvest, produce in this experiment was crisped for one minute with total starting free chlorine concentrations of approximately 100 ppm for Solution A and 500 ppm for Solutions E and F. Once crisped, products were cycled through a conveyer belt driven cold air blowing dryer system for 120 to 180 seconds to remove excess moisture.
  • the present disclosure provides a process for crisping a produce.
  • the process includes providing a crisping concentrate, which includes a hypochlorite, based active solution capable of crisping the produce, and one or more enhancers added to the hypochlorite based active component. The one or more enhancers capable of enhancing the crisping effect produced by the hypochlorite based active solution.
  • the process further includes diluting the crisping concentrate with an aqueous solvent to generate a crisping solution.
  • the process includes mamtaining a chlorine concentration of the crisping solution in the range of about 50 parts per million to 1000 parts per million.
  • the process includes treating the produce with the crisping solution for crisping the produce.
  • maintaining the chlorine concentration comprises adding about 0.1 millilitres to 500 millilitres of the crisping concentrate per litre of the aqueous solvent.
  • mamtaining the chlorine concentration comprises adding about 1 millilitres to 100 millilitres of the crisping concentrate per litre of the aqueous solvent.
  • treating the produce includes washing the produce with the crisping solution to generate a washed produce. Further, treating the produce includes draining the washed produce, and drying the drained produce to generate the crisped produce.
  • drying the drained produce comprises air drying the washed produce to generate the crisped produce.
  • the process may further includes chilling the crisped produce.
  • Figs. 8A - 8D and Fig. 9 illustrate the various processes for keeping the produce fresh and increasing their shelf period in hot countries, such as India, is as follows. It has been observed that coriander is among the dirtiest of leafy produce types coming from the fields whereas spinach is perhaps among the cleanest. As a result, crisping operations can be started with spinach first. To begin crisping, leafy produce crates are emptied into the crisping solution.
  • a large plastic pallet is placed on top to keep leafy produce fully submerge for a minimum of two minutes.
  • the plastic pallet is removed and the crisping supervisor removes produce in such a way that allows bunches and heads to drip and drain off a fair amount of the water back into the crisping solution container before placing produce into crates.
  • Bunches and heads are positioned upright and sloped forward at a slight angle to facilitate excess crisping solution drainage and future stacking of crates and to avoid crushing produce.
  • Substandard quality produce is identified and discarded throughout each phase of crisping operations: pre-crisping, crisping and post-crisping. (00108] As shown in Fig.
  • crisped produce such as okra
  • okra is crisped (i.e., treated with a solution of the present disclosure and in accordance with the process of the present disclosure) without removal from the crates.
  • the method is used to avoid gathering up and re- crating all thousands of pieces of okra, post crisping.
  • the depicted 500 plus litre crisping container geometrically holds up to five crates of okra for crisping at a time. Once the five crates are in position, a large plastic pallet is placed on top to submerge the okra, keeping the bulk of the okra submerged and generally contained within the original crates, ensuring the entire batch benefits from crisping.
  • each carton should be manually drained twice (with a minimum separation of five minutes between drains) to ensure all excess moisture is drained off prior to stacking crates and Processing for shipment to retail stores.
  • FDA's US food and Drug Aclministration
  • GRAS Generally Recognized as safe
  • CAC Codex Alimentarius Commission
  • FEO Food and Agricultural Organization of the United Nations
  • WHO World Health Organization
  • the crisping solution increases cell wall structural integrity, which is considered to have a positive effect on produce moisture retention capacity as well as overall rigidity.
  • the synergistic effect of crisping results in superior moisture saturation and retention, drawing and retaining more moisture into produce tissues and capillaries than possible with any other method or processes.
  • This unique crisping effect increases plant cell turgor pressure while also slowing the rate of respiration and evaporation of fruits and vegetables. Withering is typically caused by water evaporation from the surfaces of vegetables and fruits. Since water evaporation is related to the respiratory action, suppressing the respiratory action reduces the rate of withering of fresh fruits and vegetables.
  • the produce crisping solution has sufficient molecular weight necessary to penetrate plant cell walls, thereby providing a pathway for infusing more water into plant cells than otherwise possible.
  • Key proprietary ingredients also have the characteristics of not disassociating in water (dissociation is the separation of a substance into atoms or ions). Soaking produce in the crisping solution of the present invention provides superior moisture penetration, rehydration and retention.
  • one or more components of the crisping solution has sufficient molecular weight necessary to penetrate plant cell walls, thereby providing a pathway for infusing more water into plant cells than otherwise possible. These higher molecular weight components also have the characteristics of not disassociating in water (dissociation is the separation of a substance into atoms or ions). Soaking produce in the crisping solution of the present invention provides superior moisture penetration, rehydration and retention. [00120] There are no lasting sodium hypochlorite residuals in fresh vegetable and/or fruit products enhanced via the produce crisping/ recrisping process of the present invention as sodium hypochlorite rapidly dissipates within a short period of time after crisping/ recrisping.
  • chlorine levels in available plain tap water are at most 1 ppm.
  • Independent laboratory testing of sodium hypochlorite levels in leafy produce crisped in a crisping solution of the present invention for 5 minutes with a starting concentration of at least 100 ppm shows that levels of chlorine in crisped produce were below the chlorine levels in the tap water (measured at 0.56 ppm) after 3 hours of refrigeration. Dissipation of trace chlorine residuals would occur more rapidly and to a greater degree in India, where cold chain facilities at produce retailers are in minimal use, at best.
  • One of the many benefits of using this crisping process is the ability to inhibit wilting by rehydrating produce to an extent not possible by any other known method and/or processes.
  • the shelf life after crisping i.e., treating with a solution of the present disclosure and in accordance with the process of the present disclosure
  • decay by wilting is also inhibited.
  • the production of a major nutrient for many pathogens is inhibited as well.
  • leafy greens and other foods begin to decay, they also begin to emit nitrogen, a key nutrient for E. Coli and other pathogens.
  • the initial contamination in the farm field occurs at such low bacterial concentrations and is so unevenly distributed that the pathogens may simply not be detected during routing sampling. Only after conditions began to improve for the pathogen, its numbers begin to multiply.

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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Agronomy & Crop Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Chemical & Material Sciences (AREA)
  • Plant Pathology (AREA)
  • Toxicology (AREA)
  • Dentistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Inorganic Chemistry (AREA)
  • Environmental Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Detergent Compositions (AREA)

Abstract

Cette invention concerne un concentré de croustillage capable de donner du croustillant à une denrée alimentaire. Le concentré de croustillage selon l'invention comprend une solution active à base d'hypochlorite capable de donner du croustillant à une denrée alimentaire. La force de la solution active à base d'hypochlorite varie entre environ 2 et environ 15 %. Le concentré de croustillage est, en outre, capable de produire une concentration de chlore dans la plage d'environ 50 à 1000 parties par million quand il est dilué avec un solvant aqueux. Un procédé destiné à donner du croustillant à une denrée alimentaire est également décrit.
PCT/IB2011/001395 2010-06-18 2011-06-20 Solution de croustillage et procédé WO2011161518A2 (fr)

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Cited By (4)

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US8871278B2 (en) 2011-03-18 2014-10-28 Puricore, Inc. Stabilized hypohalous acid solutions
US9381214B2 (en) 2011-03-18 2016-07-05 Puricore, Inc. Methods for treating skin irritation
US11452778B2 (en) 2011-03-18 2022-09-27 Urgo Us, Inc. Stabilized hypohalous acid solutions
EP4374694A1 (fr) * 2022-11-23 2024-05-29 Niacet Corporation Procédés de gestion de maladies dans des fleurs coupées

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US20040071845A1 (en) * 2002-06-07 2004-04-15 Hekal Ihab M. Methods for preserving fresh produce
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8871278B2 (en) 2011-03-18 2014-10-28 Puricore, Inc. Stabilized hypohalous acid solutions
US9381214B2 (en) 2011-03-18 2016-07-05 Puricore, Inc. Methods for treating skin irritation
US9392787B2 (en) 2011-03-18 2016-07-19 Puricore, Inc. Stabilized hypohalous acid solutions
US9414584B2 (en) 2011-03-18 2016-08-16 Puricore, Inc. Stabilized hypohalous acid solutions
US9925217B2 (en) 2011-03-18 2018-03-27 Realm Therapeutics, Inc. Methods for treating inflammation associated with allergic reaction
US10034942B2 (en) 2011-03-18 2018-07-31 Realm Therapeutics, Inc. Stabilized hypohalous acid solutions
US10576152B2 (en) 2011-03-18 2020-03-03 Urgo Us, Inc. Stabilized hypohalous acid solutions
US10702549B2 (en) 2011-03-18 2020-07-07 Urgo Us, Inc. Methods for treating skin irritation
US11452778B2 (en) 2011-03-18 2022-09-27 Urgo Us, Inc. Stabilized hypohalous acid solutions
EP4374694A1 (fr) * 2022-11-23 2024-05-29 Niacet Corporation Procédés de gestion de maladies dans des fleurs coupées
WO2024110823A1 (fr) * 2022-11-23 2024-05-30 Niacet Corporation Procédés de gestion de maladies touchant des fleurs coupées

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