WO2022150614A2 - Methods and apparatus for preserving flavor in food products and shelf-stable food products - Google Patents
Methods and apparatus for preserving flavor in food products and shelf-stable food products Download PDFInfo
- Publication number
- WO2022150614A2 WO2022150614A2 PCT/US2022/011655 US2022011655W WO2022150614A2 WO 2022150614 A2 WO2022150614 A2 WO 2022150614A2 US 2022011655 W US2022011655 W US 2022011655W WO 2022150614 A2 WO2022150614 A2 WO 2022150614A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fruit juice
- juice concentrate
- vessel
- air
- fruit
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 197
- 235000013305 food Nutrition 0.000 title claims description 88
- 239000000796 flavoring agent Substances 0.000 title claims description 57
- 235000019634 flavors Nutrition 0.000 title claims description 57
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 197
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims abstract description 106
- 230000000694 effects Effects 0.000 claims abstract description 89
- 230000008569 process Effects 0.000 claims description 126
- 238000001035 drying Methods 0.000 claims description 81
- 239000000203 mixture Substances 0.000 claims description 74
- 238000010521 absorption reaction Methods 0.000 claims description 67
- 235000015203 fruit juice Nutrition 0.000 claims description 57
- 239000007788 liquid Substances 0.000 claims description 29
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 239000000686 essence Substances 0.000 claims description 23
- 230000004888 barrier function Effects 0.000 claims description 22
- 238000004891 communication Methods 0.000 claims description 22
- 235000000346 sugar Nutrition 0.000 claims description 21
- 235000013311 vegetables Nutrition 0.000 claims description 18
- 239000011888 foil Substances 0.000 claims description 17
- 230000003134 recirculating effect Effects 0.000 claims description 17
- 235000015197 apple juice Nutrition 0.000 claims description 15
- 235000013324 preserved food Nutrition 0.000 claims description 15
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 claims description 15
- 235000008504 concentrate Nutrition 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 14
- 239000003921 oil Substances 0.000 claims description 13
- 229930003231 vitamin Natural products 0.000 claims description 13
- 235000013343 vitamin Nutrition 0.000 claims description 13
- 239000011782 vitamin Substances 0.000 claims description 13
- 229940088594 vitamin Drugs 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- -1 metallocene Polymers 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 11
- 150000008163 sugars Chemical class 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 239000011148 porous material Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 229910052782 aluminium Inorganic materials 0.000 claims description 9
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 9
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 229910021536 Zeolite Inorganic materials 0.000 claims description 8
- 229920001684 low density polyethylene Polymers 0.000 claims description 8
- 239000004702 low-density polyethylene Substances 0.000 claims description 8
- 229910052751 metal Inorganic materials 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000010457 zeolite Substances 0.000 claims description 8
- 229910000503 Na-aluminosilicate Inorganic materials 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 6
- BITYAPCSNKJESK-UHFFFAOYSA-N potassiosodium Chemical compound [Na].[K] BITYAPCSNKJESK-UHFFFAOYSA-N 0.000 claims description 6
- 239000000429 sodium aluminium silicate Substances 0.000 claims description 6
- 235000012217 sodium aluminium silicate Nutrition 0.000 claims description 6
- 150000007513 acids Chemical class 0.000 claims description 5
- 239000002274 desiccant Substances 0.000 claims description 5
- 235000011869 dried fruits Nutrition 0.000 claims description 5
- 150000002148 esters Chemical class 0.000 claims description 5
- 229920000728 polyester Polymers 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 claims description 4
- 239000004677 Nylon Substances 0.000 claims description 4
- 239000004708 Very-low-density polyethylene Substances 0.000 claims description 4
- 229910000323 aluminium silicate Inorganic materials 0.000 claims description 4
- 239000005038 ethylene vinyl acetate Substances 0.000 claims description 4
- 239000004715 ethylene vinyl alcohol Substances 0.000 claims description 4
- 229920001903 high density polyethylene Polymers 0.000 claims description 4
- 239000004700 high-density polyethylene Substances 0.000 claims description 4
- 229920000092 linear low density polyethylene Polymers 0.000 claims description 4
- 239000004707 linear low-density polyethylene Substances 0.000 claims description 4
- 229920001179 medium density polyethylene Polymers 0.000 claims description 4
- 239000004701 medium-density polyethylene Substances 0.000 claims description 4
- 229920001778 nylon Polymers 0.000 claims description 4
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 claims description 4
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 229920001866 very low density polyethylene Polymers 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 230000002599 biostatic effect Effects 0.000 claims description 3
- 239000011889 copper foil Substances 0.000 claims description 3
- UFRKOOWSQGXVKV-UHFFFAOYSA-N ethene;ethenol Chemical compound C=C.OC=C UFRKOOWSQGXVKV-UHFFFAOYSA-N 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000020400 fruit nectar Nutrition 0.000 claims description 2
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 claims 4
- BLDFSDCBQJUWFG-UHFFFAOYSA-N 2-(methylamino)-1,2-diphenylethanol Chemical compound C=1C=CC=CC=1C(NC)C(O)C1=CC=CC=C1 BLDFSDCBQJUWFG-UHFFFAOYSA-N 0.000 claims 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 63
- 239000012530 fluid Substances 0.000 description 43
- 239000000047 product Substances 0.000 description 36
- 239000007789 gas Substances 0.000 description 27
- 238000011069 regeneration method Methods 0.000 description 27
- 230000008929 regeneration Effects 0.000 description 25
- 239000002250 absorbent Substances 0.000 description 24
- 230000002745 absorbent Effects 0.000 description 24
- 230000007423 decrease Effects 0.000 description 20
- 239000000523 sample Substances 0.000 description 19
- 235000021579 juice concentrates Nutrition 0.000 description 18
- 239000000463 material Substances 0.000 description 18
- 150000001875 compounds Chemical class 0.000 description 17
- 230000003287 optical effect Effects 0.000 description 16
- 235000013361 beverage Nutrition 0.000 description 12
- 239000007921 spray Substances 0.000 description 12
- 230000000670 limiting effect Effects 0.000 description 11
- 239000002808 molecular sieve Substances 0.000 description 11
- 229920006395 saturated elastomer Polymers 0.000 description 11
- 239000007787 solid Substances 0.000 description 11
- 238000011109 contamination Methods 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 10
- 239000012528 membrane Substances 0.000 description 10
- 230000036961 partial effect Effects 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 239000003039 volatile agent Substances 0.000 description 10
- 238000007791 dehumidification Methods 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 239000010408 film Substances 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 235000019640 taste Nutrition 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 238000001704 evaporation Methods 0.000 description 8
- 230000008020 evaporation Effects 0.000 description 8
- 244000078534 Vaccinium myrtillus Species 0.000 description 7
- 239000006227 byproduct Substances 0.000 description 7
- 235000015032 reconstituted 100% juice Nutrition 0.000 description 7
- 230000001172 regenerating effect Effects 0.000 description 7
- 230000007704 transition Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 6
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 6
- 235000021014 blueberries Nutrition 0.000 description 6
- 239000000543 intermediate Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 102000005962 receptors Human genes 0.000 description 6
- 108020003175 receptors Proteins 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 230000003247 decreasing effect Effects 0.000 description 5
- 238000009792 diffusion process Methods 0.000 description 5
- 238000001914 filtration Methods 0.000 description 5
- 239000002245 particle Substances 0.000 description 5
- 229920001296 polysiloxane Polymers 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000009489 vacuum treatment Methods 0.000 description 5
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 229930006000 Sucrose Natural products 0.000 description 4
- 238000007792 addition Methods 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 230000001413 cellular effect Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 230000018044 dehydration Effects 0.000 description 4
- 238000006297 dehydration reaction Methods 0.000 description 4
- 238000013461 design Methods 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002955 isolation Methods 0.000 description 4
- 230000007246 mechanism Effects 0.000 description 4
- 230000005012 migration Effects 0.000 description 4
- 238000013508 migration Methods 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 230000002829 reductive effect Effects 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- 235000002767 Daucus carota Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 102000012547 Olfactory receptors Human genes 0.000 description 3
- 108050002069 Olfactory receptors Proteins 0.000 description 3
- 239000004952 Polyamide Substances 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 3
- 239000011668 ascorbic acid Substances 0.000 description 3
- 229960005070 ascorbic acid Drugs 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 238000009833 condensation Methods 0.000 description 3
- 230000005494 condensation Effects 0.000 description 3
- 230000000875 corresponding effect Effects 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000007599 discharging Methods 0.000 description 3
- 238000006073 displacement reaction Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 238000012423 maintenance Methods 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000012544 monitoring process Methods 0.000 description 3
- 235000008486 nectar Nutrition 0.000 description 3
- 238000010943 off-gassing Methods 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000002018 overexpression Effects 0.000 description 3
- 229920002492 poly(sulfone) Polymers 0.000 description 3
- 229920002647 polyamide Polymers 0.000 description 3
- 238000011012 sanitization Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000015096 spirit Nutrition 0.000 description 3
- 230000009452 underexpressoin Effects 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 description 2
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 2
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 235000014826 Mangifera indica Nutrition 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- 240000007651 Rubus glaucus Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 235000009184 Spondias indica Nutrition 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 229910052786 argon Inorganic materials 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 230000002146 bilateral effect Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- DQXBYHZEEUGOBF-UHFFFAOYSA-N but-3-enoic acid;ethene Chemical compound C=C.OC(=O)CC=C DQXBYHZEEUGOBF-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000356 contaminant Substances 0.000 description 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 2
- 239000011552 falling film Substances 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 2
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 2
- 239000011261 inert gas Substances 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 229920000139 polyethylene terephthalate Polymers 0.000 description 2
- 229920012287 polyphenylene sulfone Polymers 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 125000001453 quaternary ammonium group Chemical group 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 235000012773 waffles Nutrition 0.000 description 2
- JIAARYAFYJHUJI-UHFFFAOYSA-L zinc dichloride Chemical compound [Cl-].[Cl-].[Zn+2] JIAARYAFYJHUJI-UHFFFAOYSA-L 0.000 description 2
- HYZJCKYKOHLVJF-UHFFFAOYSA-N 1H-benzimidazole Chemical compound C1=CC=C2NC=NC2=C1 HYZJCKYKOHLVJF-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000249058 Anthracothorax Species 0.000 description 1
- 241000228193 Aspergillus clavatus Species 0.000 description 1
- 241000228197 Aspergillus flavus Species 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 108091006027 G proteins Proteins 0.000 description 1
- 102000030782 GTP binding Human genes 0.000 description 1
- 108091000058 GTP-Binding Proteins 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 244000025221 Humulus lupulus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- RAXXELZNTBOGNW-UHFFFAOYSA-O Imidazolium Chemical compound C1=C[NH+]=CN1 RAXXELZNTBOGNW-UHFFFAOYSA-O 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000013628 Lantana involucrata Nutrition 0.000 description 1
- 240000005183 Lantana involucrata Species 0.000 description 1
- WHXSMMKQMYFTQS-UHFFFAOYSA-N Lithium Chemical compound [Li] WHXSMMKQMYFTQS-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 229920012266 Poly(ether sulfone) PES Polymers 0.000 description 1
- 229920000265 Polyparaphenylene Polymers 0.000 description 1
- NPYPAHLBTDXSSS-UHFFFAOYSA-N Potassium ion Chemical compound [K+] NPYPAHLBTDXSSS-UHFFFAOYSA-N 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 235000017848 Rubus fruticosus Nutrition 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 240000001717 Vaccinium macrocarpon Species 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 241000235033 Zygosaccharomyces rouxii Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000020404 apple nectar Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000012865 aseptic processing Methods 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229910001423 beryllium ion Inorganic materials 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000021029 blackberry Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 229930003827 cannabinoid Natural products 0.000 description 1
- 239000003557 cannabinoid Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000004020 conductor Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005112 continuous flow technique Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 235000021019 cranberries Nutrition 0.000 description 1
- 238000012864 cross contamination Methods 0.000 description 1
- 230000005574 cross-species transmission Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- RTZKZFJDLAIYFH-UHFFFAOYSA-N ether Substances CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009459 flexible packaging Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 235000021331 green beans Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- ZRALSGWEFCBTJO-UHFFFAOYSA-O guanidinium Chemical compound NC(N)=[NH2+] ZRALSGWEFCBTJO-UHFFFAOYSA-O 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 description 1
- 230000003284 homeostatic effect Effects 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 229920000831 ionic polymer Polymers 0.000 description 1
- 238000009925 jellying Methods 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 229910052744 lithium Inorganic materials 0.000 description 1
- 238000010801 machine learning Methods 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 238000007645 offset printing Methods 0.000 description 1
- 238000012354 overpressurization Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-O oxonium Chemical compound [OH3+] XLYOFNOQVPJJNP-UHFFFAOYSA-O 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000010951 particle size reduction Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- XYFCBTPGUUZFHI-UHFFFAOYSA-O phosphonium Chemical compound [PH4+] XYFCBTPGUUZFHI-UHFFFAOYSA-O 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920006380 polyphenylene oxide Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920001343 polytetrafluoroethylene Polymers 0.000 description 1
- 239000004810 polytetrafluoroethylene Substances 0.000 description 1
- 229910001414 potassium ion Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- JUJWROOIHBZHMG-UHFFFAOYSA-O pyridinium Chemical compound C1=CC=[NH+]C=C1 JUJWROOIHBZHMG-UHFFFAOYSA-O 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000000859 sublimation Methods 0.000 description 1
- 230000008022 sublimation Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-O sulfonium group Chemical group [SH3+] RWSOTUBLDIXVET-UHFFFAOYSA-O 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000001052 transient effect Effects 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 238000002061 vacuum sublimation Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000011592 zinc chloride Substances 0.000 description 1
- 235000005074 zinc chloride Nutrition 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/52—Details
- B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
- B65D75/5805—Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/52—Details
- B65D75/54—Cards, coupons, or other inserts or accessories
- B65D75/56—Handles or other suspension means
- B65D75/566—Hand holes or suspension apertures
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/52—Details
- B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
- B65D75/5816—Opening or contents-removing devices added or incorporated during package manufacture for tearing a corner or other small portion next to the edge, e.g. a U-shaped portion
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/52—Details
- B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
- B65D75/5861—Spouts
- B65D75/5872—Non-integral spouts
- B65D75/5877—Non-integral spouts connected to a planar surface of the package wall
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
- B65D75/52—Details
- B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
- B65D75/5861—Spouts
- B65D75/5872—Non-integral spouts
- B65D75/5883—Non-integral spouts connected to the package at the sealed junction of two package walls
Definitions
- the present disclosure relates to the field of food ingredient preparation. More specifically, the present technology is in the technical field of removing water from food products, such as fruit juices, whole or partial fruits, or whole or partial vegetables. Aspects of the disclosure relate to food products from which water has been removed that retain one or more desirable properties or features associated with the starting food product.
- Fruit juice is typically concentrated for ease of transport and storage by removal of water via evaporation. Evaporation is done through the application of heat and/or vacuum to the juice. After removal of most of the water, the juice concentrate is typically frozen and maintained at about -10 degrees Celsius until it is reconstituted into juice through the addition of water.
- frozen juice concentrate has several drawbacks. First, it must be kept frozen, thus consuming energy and having the drawback of being damaged if there is an interruption of power to the freezer in which it resides. Second, it is inefficient to remove and then reintroduce essential flavor elements and oils. Such reintroduction almost never results in a reconstituted juice that matches the original freshly harvested juice in flavor. Finally, the evaporation process can often damage the flavor elements by introducing them to temperatures high enough to break down and destroy some of the more fragile flavor elements.
- Batch dehumidification such as freeze drying for dried food goods, typically relies on pulling a vacuum on the food products (e.g., juices) typically below 1 torr to forcibly pull moisture from the food products and/or baking at elevated temperatures, such as vacuum assisted hot air drying. While these processes may be fast and effective at removing the moisture, the resulting dried products tend to be far inferior to the source materials due to the indiscriminate drying process driving or cooking off desirable aromatics and volatile flavor compounds, leaving the dried goods bland and far less desirable than the original, undried product. What is needed therefore are methods and systems to remove moisture from such products without adversely affecting the inherent quality.
- FIG. l is a cutaway section view of a pressure treatment system according to a first embodiment of the present invention.
- FIG. 2 is a cutaway section view of a pressure treatment system according to a second embodiment of the present invention.
- FIG. 3 is a cutaway section view of a pressure treatment system according to a third embodiment of the present invention.
- FIG. 4A is first perspective view of a pressure treatment system according to fourth embodiment of the present invention.
- FIG. 4B is a second perspective view of the pressure treatment system of FIG. 4A.
- FIG. 4C is a front view of the pressure treatment system of FIG. 4A.
- FIG. 4D is a first cutaway view of the pressure treatment system of FIG. 4A having a smooth interior wall.
- FIG. 4E is a second cutaway view of the pressure treatment system of FIG. 4A having a raced interior wall.
- FIG. 4F is a third perspective view of the pressure treatment system of FIG. 4A.
- FIG. 5 is a schematic view of a pressure treatment system according to a fifth embodiment of the present invention.
- FIG. 6A is a schematic view of a seventh embodiment pressure treatment system according to the present invention.
- FIG. 6B is a schematic view of the system of FIG. 6A but having multiple treatment chambers.
- FIG. 7A is a partial cutaway top plan view of an eighth embodiment pressure treatment system according to the present invention.
- FIG. 7B is an exploded perspective view of FIG. 7A.
- FIG. 7C is a partial cutaway top plan view of the system of FIG. 7A.
- FIG. 8 schematically illustrates a ninth embodiment pressure treatment system of the present invention having a semi-permeable membrane between the condenser side and the fruit concentrate side.
- FIGs. 9A-9H are various views of a first embodiment sealed pouch containing fruit juice concentrate produced via the above vacuum treatment systems.
- FIGs. 10A-10B are views of a second embodiment sealed pouch containing fruit juice concentrate produced via the above vacuum treatment systems.
- FIGs. 11 A-l IB are views of a third embodiment sealed pouch containing fruit juice concentrate produced via the above vacuum treatment systems.
- FIGs. 12A-12G are views of a fourth embodiment sealed pouch containing fruit juice concentrate produced via the above vacuum treatment systems.
- FIG. 13 is a side elevation view of a fifth embodiment sealed pouch containing fruit juice concentrate produced via the above vacuum treatment systems.
- FIG. 14 illustrates a representative optical scale, of the kind provided with high-Brix analog optical refractometers, that correlates Brix values to water content.
- FIG. 15 depicts the measured water activities of different inventive and comparative food compositions.
- FIG. 16 depicts a graph of water activity versus shelf stability and flavor preservation.
- FIGs. 17A-C illustrate a first embodiment of a vertical drying chamber.
- FIGs. 18A-18F illustrate a second embodiment of a vertical drying chamber.
- FIGs. 19A-19E illustrate an embodiment of a falling film evaporator system.
- FIG. 20 illustrates an embodiment of a spray dryer.
- FIGs. 1-13 depict various non-limiting embodiments of the present novel moisture removal system, its application to condensing fruit juices while retaining virtually all of the flavorants and essential elements and oils, and condensed fruit juice implementations in various example embodiments.
- Embodiments of the moisture removal system typically allow precise and efficient moisture removal from materials without adversely affecting the inherent quality of those materials, which is useful for the processing of flavor sensitive materials and compounds, such as fruit juices. Elements such as flavor essences, oils, vitamins, and the like are not removed with moisture, and so remain in their original quantities and original ratios relative to one another.
- tastes may typically discern concentration changes in parts-per-hundred, while smell may discern changes in concentration of as little as parts-per-million.
- the organoleptic properties of a food or beverage may be determined by the balance of smell experienced through a combination of receptors. An over- or under-expression of any one receptor may cause the perceived balance of a food or beverage to decrease, resulting in a less desirable product.
- the finish in foods and beverages is more complicated than the start or the peak.
- finish molecules in the oral cavity begin to degrade through various mechanisms, such as hydrolysis and catalysis, volatile compounds promoted through the heat and convection in the oral cavity continue to evaporate from the oral cavity and travel to the olfactory cavity, and the cellular equilibrium of the oral cavity itself begins to alter as a result of the food or beverage.
- Foods or beverages that drastically alter the oral cavity during consumption often have a finish described as ‘sharp’, ‘hot’, or ‘biting’ (examples are hot sauce, shelf-stable condiments, or spirits). In low concentrations, these undesirable experiences may be described as ‘rough’, ‘heavy’, astringent, full of tannins, or the like.
- foods and beverages that maintain the taste, smell, and cellular equilibrium as they dilute on the palate are often referred to as having a ‘fresh’, ‘savory’, ‘crisp’, ‘smooth’, ‘delicate’, or ‘refined’ finish, and are typically considered more desirable.
- Fermentation is an anerobic form of rotting that is often used to preserve some of nutrients in foods and beverages, while aiding in the digestion and absorption of other nutrients.
- Some examples of desirable fermentation are the lactobacillus digestion of cabbage in the production of sourcrout, chili fermentation in the production of hot sauce, and saccharomyces cerevisiae digestion in the production of wine, beer, and spirits. Fermentation stops once all nutrients are digested, or more commonly, once the fermentation byproducts reach levels toxic to microorganisms.
- the method of the present disclosure removes water from juice without the necessity of applying heat and/or vacuum to the juice.
- Most freshly squeezed or harvested juice is about 80% to 90% water, with a Brix reading typically between 5° to 20° Brix, and a water activity of about 0.85.
- Brix values refer to values measured by placing a sample sufficient to cover the viewing lens of a high-Brix portable analog optical refractometer at 20°C.
- Suitable analog optical refractometers include, but are not limited to, those used for measuring honey sugar content in the field ( e.g ., outside of a laboratory environment).
- Brix Other methods to determine Brix are known in the art and include, but are not limited to, specific gravity measurements correlating density of a known volume to Brix, digital optical refractometry, and infrared absorption.
- water activity values refer to values measured as described above (i.e., by placing a sample sufficient to cover the viewing lens of a high-Brix portable analog optical refractometer at 20°C), it is also to be understood that water activity values refer to the partial pressure of relative humidity of the air immediately above a sample. For example, a sample having a water activity of 0.80 has a vapor pressure 80% of that of pure water.
- compositions fit for human consumption can be characterized in terms of their water content, Brix, and/or water activity.
- shelf-stable juice typically is concentrated to about 10% to 23% water content, with a water activity of less than 0.60, and with above about 77° Brix.
- the water content for compositions having at least 10% water content can be measured by placing a sample sufficient to cover the viewing lens of a high-Brix portable analog optical refractometer at 20°C, and viewing the correlative optical scale provided with the high-Brix analog optical refractometer.
- water activity values refer to values measured by filling the bottom of a Rotronic PS-14 sample cup with sample sufficient to cover the bottom of the cup and placing the sample in a Rotronic HP 23 -AW handheld meter with a HC2-AW probe at 21°C, where the water activity can be determined by determining the partial pressure of water vapor in the sealed sample volume until an equilibrium is formed
- ROTRONIC is a trademark registered to Rotronic AG Aktiengesellschaft SWITZERLAND Grindelstrasse 6 CH-8303 Bassersdorf SWITZERLAND, registration number 5139539.
- a typical juice concentrate is in the 55° to 70° Brix range with water content around 30-60 percent and must remain frozen until reconstitution.
- compositions described herein are defined as being shelf- stable.
- shelf-stable compositions refer to compositions that remain biostatic and do not support the cultivation of additional fungus, yeast, and/or bacteria (as measured by concentration counts of fungus, yeast, and/or bacteria in aged samples of the composition compared to initial sample(s) of the composition) for at least 6 months following open environmental exposure of the composition for at least 60 seconds with an open top at 21°C before resealing and storing at 21°C.
- honey with a water activity of less than 0.60, with 15 to 23 percent water, and with 75° or more Brix is a shelf-stable composition.
- the product of the disclosed method is a fruit juice concentrate having a viscosity of from 1,000 to 25,000 Centipoise at 21°C, such as from 2,000 to 20,000 Centipoise at 21°C, from 2,500 to 15,000 Centipoise at 21°C, or from 3,000 to 12,500 Centipoise at 21°C, having a water activity of less than 0.60, such as from 0.5 to 0.595 or from 0.55 to 0.59, having a water content of from 10% to 23%, such as from 15% to 20% or from 17% to 19%, and having 76° Brix or more, such as from 78° to 83° or 79° to 81°.
- the viscosity, water activity, water content, and Brix values refer to those measured using the techniques described elsewhere herein (i.e., for Brix values, by placing a sample sufficient to cover the viewing lens of a high-Brix portable analog optical refractometer at 20°C; for water content, by placing a sample sufficient to cover the viewing lens of a high-Brix portable analog optical refractometer at 20°C, and viewing the correlative optical scale provided with the high-Brix analog optical refractometer; and for water activity, by filling the bottom of a Rotronic PS- 14 sample cup with sample sufficient to cover the bottom of the cup and placing the sample in a Rotronic HP 23 -AW handheld meter with a HC2-AW probe at 21°C, then determining the water activity by determining the partial pressure of water vapor in the sealed sample volume until an equilibrium is formed).
- Viscosity is determined through qualitative comparison against standardized references. For example, in some embodiments, application of embodiments of the disclosed method to juice results in a fruit juice concentrate having at least 78°Brix, a viscosity of 5,000 to 20,000 Centipoises at 21°C, and a water activity of less than 0.60.
- one or more of the desirable organoleptic properties of the fruit juice concentrate are substantially similar to those of the fruit juice from which the fruit juice concentrate was derived.
- Exemplary, non-limiting desirable organoleptic properties include a clean start with clear, differentiated flavors, a bright peak where delicate nuances may be detected, and a clean finish with minimal residual lingering caramel or oxidation notes.
- one or more of those desirable organoleptic properties are present in a fruit juice concentrate prepared according to methods of the disclosure.
- one or more of those desirable organoleptic properties are present in a fruit juice concentrate prepared according to methods of the disclosure and, additionally, those one or more desirable organoleptic properties are substantially similar to those of the fruit juice from which the fruit juice concentrate was derived.
- the fruit juice concentrate does not possess one or more undesirable organoleptic properties, such as those resulting from the removal of one or more flavorants, vitamins, or essential oils.
- the fruit juice concentrate does not possess one or more undesirable organoleptic properties, such as those that result when fruit juice is processed using conventional methods involving the application of heat and/or vacuum.
- the fruit juice concentrate is free of refined sugar, free of added salt, free of added preservatives, and/or free of added acid.
- a fruit juice concentrate prepared according to methods of the disclosure retains one or more agents selected from vitamins, sugars, salts, acids, oils, and flavor essences in amounts substantially equal to the amounts at which the one or more agents were present in the fruit juice from which the fruit juice concentrate was derived.
- a fruit juice concentrate retains said one or more agents without being enriched (e.g ., enriched in the amount of one or more agents) and/or without being fortified ( e.g ., fortified with quantities of one or more agents).
- said flavor essences are esters having at least four carbons (e.g., having four to twelve carbons, such as from four to eight carbons or four to six carbons).
- At least 70%, at least 80%, at least 90%, or at least 95% of said flavor essences are esters having at least four carbons.
- such fruit juice concentrates are shelf-stable.
- such fruit juice concentrates contain greater concentrations of certain components than did the fruit juice from which the fruit juice concentrate was derived.
- fruit juice concentrates may contain a greater concentration of sugar, as determined based on the Brix measurement of the fruit juice and the fruit juice concentrate.
- fruit juice concentrates may have a Brix measurement that is at least two times, at least three times, at least four times, at least five times, at least ten times, at least fifteen times, at least twenty times, or at least twenty -three times the Brix measurement of the fruit juice from which the fruit juice concentrate is derived.
- such fruit juice concentrates are derived from a single fruit juice or from a blend of fruit juices.
- such fruit juice concentrates are derived from a blend of fruit juices that includes apple juice.
- a) juice as harvested and having a Brix value of from 3° to 25° Brix, such as from 3° to 15°, (b) partially concentrated juice having a Brix value of from 15° to 75° Brix, such as from 30° to 70° Brix, and having a water activity above 0.70, or (c) a combination thereof, is/are placed in a vessel and hermetically sealed therein out of communication with the ambient atmosphere.
- vessels may or may not be vacuum rated.
- the vessel is put in pneumatic communication with an absorbent media, such that the juice is in indirect contact with the absorbent media through a gaseous (typically air) medium; thereby avoiding cross contamination of both the juice supply and the sieve elements.
- the absorbent media and recirculating process air under the present system and method are typically within 10°C, and more typically within 5°C of the juice process temperature during processing. This prevents condensation of volatile compounds on the external surfaces of the absorbent media through secondary unintentional physical absorption mechanisms (for example clay affinity in molecular sieves).
- Process air temperature may be regulated utilizing a high surface area heat exchanger, wherein a fluid, such as water, is circulated through the heat exchanger that is in thermal communication with the process air, and wherein the fluid is, in some embodiments, within 15°C, 10°C, or 5°C of the gaseous process air temperature.
- gaseous process air temperatures range from 5°C to 100°C, from 15°C to 65°C, or from 37°C to 57°C.
- a recirculating water absorption system includes a hermetically sealed vessel within which an open juice supply may be positioned.
- the vessel further includes a pair of pneumatic ports formed therethrough.
- Pneumatic lines then connect ports to an absorption unit of the present disclosure, which may be constructed of composites, plastics, stainless steel, and or the like, may be pneumatically sealed, and may contain at least one chamber containing absorbent media. Some implementations may include one or more check valves in pneumatic lines to maintain unidirectional airflow.
- Moisture-laden air having acquired moisture from the juice in communication with the gaseous process air
- flavorants that volatilize during this process reach saturation within the process airstream, which retards further volatilization during the drying process and results in a homeostatic condition where the rate of volatilization equals the rate of condensation.
- a pump or vacuum unit may be used to urge air through pneumatic lines and/or be used as blower unit to ingress/egress air through pneumatic lines, absorption chamber, and absorbent media.
- Non-limiting examples of absorbent media for use in the disclosed methods include absorbent media that absorbs moisture via chemical reaction, such as where an oxidation state of the molecular component, such as lithium, magnesium metal, and/or the like, is altered during absorption, and/or through physical absorption methods, such as where a chemical, such as calcium oxide, calcium chloride, magnesium chloride, zinc chloride, and/or the like forms a molecular hydrate thereby removing moisture from the process air.
- absorbent media may contain physical barriers, such as through the formation of crevasses or pores, that prevent physical or chemical absorption of molecules above a certain average molecular size, thereby enabling them to be atomically selective.
- Atomically selective absorption media may contain silica gels, zeolite structures, and/or the like, which may be bound together by using a clay, plastic, or other conventional binding material forming a moldable macroscopic structure, such as a molecular sieve ball or tube.
- the present system may use molecular sieves sized from one to twenty-five angstroms zeolite pore size, such as from two to ten angstroms zeolite pore size, three to five angstroms zeolite pore size, or three to four angstroms zeolite pore size.
- said molecular sieves such as molecular sieves sized from three to four angstroms, are employed to selectively absorb water.
- the zeolite may comprise potassium sodium aluminosilicate, which may be formed from sodium aluminosilicate subjected to an ion exchange process.
- the sodium potassium aluminosilicate crystals may be combined with a clay binder to form molecular sieves, which may subsequently be kiln fired to produces a stable structure.
- the sodium to potassium ion ratio is least 30% potassium, at least 50% potassium, or at least 66% potassium.
- the minimum cross-sectional diameter of the zeolite media may be from 1 mm to 6 mm, or from 2.5 mm to 5 mm.
- molecular sieves sized from five angstroms or greater e.g ., from five Angstroms to twenty- five Angstroms
- the molecular sieve may be ion exchanged potassium sodium aluminosilicate with a high potassium substitution content resulting in a mixed medium with a pore size between 3 to 4 Angstroms.
- water vapor may be absorbed as a solid without a liquid transition, thereby preventing flavorant absorption and/or loss from the process food or juice.
- a hydrophilic membrane such as polyamide or an ionic polymer sheet or film
- a hydrophilic membrane may be used to selectively absorb water vapor from the recirculating process air at a first air-membrane interface, transport the absorbed water across the membrane, and release the air into the environment at the second air-membrane interface where it may travel to a condenser, or out into the environment.
- a polyamide multilayer film such thin 20-70 nm polyamide layer supported on a polysulfone (PSU), polyethersulfone (PES), Polyphenylene sulfone (PPSU) support, may enable greater water conductivity for a given surface area.
- Water migration across the membrane may be driven by diffusion where a moisture gradient may promote migration of water selectively across the membrane, through thermal gradients where a temperature differential across the membrane promotes migration of water selectively across the gradient, or electrically where an electric current may promote ionic constituents of water selectively across a membrane. In each case, water may be driven from isolated process air to the ambient environment without significant transmission of flavorants.
- alternating hydronium and hydroxide conducting materials such as tetrafluoroethylene sulfonic acid co-polymers, aliphatic or aromatic polymers including poly(sulfone)s, poly(arylene ether)s, poly(phenylene)s, poly(styrene)s, polypropylene, poly(phenylene oxide)s, poly(olefm)s, poly(arylene piperidinium), and poly(biphenyl alkylene)s with different cationic groups, such as quaternary ammonium, guanidinium, imidazolium, pyridinium, tertiary sulfonium, spirocyclic quaternary ammonium, phosphonium, phosphatranium, phosphazenium, metal- cation, benzimidazolium, and pyrrolidlnium, and the like may enable water to be split on one side of the system and recombined on
- Molecular sieves as absorbent media typically may absorb the excess water but will leave volatile compounds that make up the complex flavors of juice contents (e.g., apple, orange, blackberry, blueberry, raspberry, and/or the like). Molecular sieves typically may also be regenerated between 200°C and 290°C under a flow of air exchanged with the environment for a period of one to two hours to remove water and other absorbed molecules, and to restore initial conditions to maintain efficiency and prevent batch contamination. Molecular sieves may alternatively be regenerated at ambient temperature via vacuum swing desorption, such as at pressures less than 5 torr or less than 1 torr. In some implementations, the absorption unit also may include absorption media regeneration capabilities.
- one or more desiccant regeneration methods may be used to recharge media.
- a heater is operationally connected to the chamber in thermal communication with the absorption media, such that energization of the heater provides sufficient heat to the absorption media to drive off moisture and like absorbed molecules.
- the absorbent media is maintained hermetically isolated from process air and juice process vessel during regeneration.
- the absorption system may have more than one bay of media in the absorption unit (and/or one or more chambers, each having one or more media bays), which may be actuated between.
- the unit may have a plurality of bays of absorbent media, each bay being selectable via open/close valves, blast gates, electronically actuated gates, rotating ports, and/or the like, and the system may allow process air recirculation to flow through the first bay until the first bay’s media is saturated. At this point, the unit may close the first bay and open the second bay, while also activating a recharging system in the first bay to desaturate the first bay’s media.
- a bay or chamber in the present disclosure may be used to describe an enclosure that contains absorbent media and connected via pneumatic lines.
- Bays and chambers may be thermally isolated and connected only through pneumatic tubing that may be regulated through one or more valves or diverters or may be mechanically connected where they share physical walls between hermetically isolated spaces. This process may then continue through the various bays, and the system may be scaled (e.g., having two, five, ten, etc. bays/absorption chambers) to maintain saturation and/or recharge rates while keeping vessel volume air at a sufficiently low water content and in quasi-continuous pneumatic isolation from the surrounding environment.
- the absorption system and/or media may be manually recharged.
- one or more media bays may be available, and/or one or more media trays may be removable/replaceable.
- an operator may halt airflow through vessel(s), temporarily breach the hermetic seal with the environment, remove one or more media trays, place said one or more media trays in an oven to recharge the media, and then replace said one or more recharged media trays into the system.
- More than one media tray may be used to maintain quasi-continuous drying conditions.
- one or more air filtration elements may be used to prevent dust and/or debris from exiting absorption bay and returning to vessel volume and mixing with food or juice contents.
- such an air filter element may be typically less than ten (10) micrometers, more typically less than five (5) micrometers, and still more typically less than one (1) micrometer for particle size filtration.
- the aqueous composition collected during or from the concentration of materials, such as fruit juice may be collected.
- such aqueous compositions are commercially valuable and/or viable in their own right.
- an aqueous composition obtained from the concentration of fruit juice is collected, wherein the aqueous composition comprises water and fruit essence.
- the aqueous composition comprises water and fruit essence and has a content of one or more vitamins substantially identical to that of the source fruit juice (where it is to be understood that the source fruit juice is the starting fruit juice that is subject to concentration), an oil content substantially identical to that of the source fruit juice, a flavor essence content substantially identical to that of the source fruit juice, a salt to sugar ratio substantially identical to the source fruit juice, and an acid to sugar ratio substantially identical to the source fruit juice.
- such aqueous compositions are obtained from the concentration of a source fruit juice that includes at least 10% apple juice.
- Still further implementations may include one or more sensors (e.g., temperature sensors, airflow sensors, humidity sensors, dewpoint sensors, and/or the like) to measure airflow, water content, pressure, and/or the like of air flowing through lines, through ports, through vessel(s), and/or the like. Measured sensor data may then be used to trigger alarms (e.g., to change one or more media trays, switch one or more media bay actuators, and/or the like), automatically open/close ports and/or valves, actuate to new media, initiate/stop recharging of media, and/or the like.
- Airflow rate sensors may also be used to determine the flow rate of the cooling air.
- a moisture meter may be placed in the incoming and outgoing process air streams (e.g., on lines) and a sensor may be used to measure the flow rate of the process air. From these data, the approximate mass of moisture may be calculated, and the specific amount of moisture may be removed from vessel.
- controllers may utilize one or more controllers to control system components.
- a controller may receive and analyze sensor readings, actuate valves, turn on recirculation units, energize heaters, and/or the like. Controllers may operate using predefined profiles and routines, or controllers may operate using machine learning and/or adaptive logic routines to optimize and maintain system operation.
- airflow rate sensors may also be used to determine the flow rate of the process air.
- a moisture meter may be placed on the incoming and outgoing process air streams (e.g., in lines) and a sensor may be used to measure the flow rate of the air. The mass of moisture typically may then be calculated by multiplying the airflow rate by the difference of the water content between the inflow and outflow. If the data is totalized over time, then a specific mass of moisture may be determined and removed by the system.
- a nonlimiting embodiment of a disclosed method comprises placing ingredients in a vessel; sealing the vessel from the external environment and beginning a flow of dry air; measuring the airflow rate and water content of the incoming and outgoing air streams; continuing the drying process until a desired mass of moisture is removed; and closing port(s) and isolating condensed juice from drying media to maintain desired moisture level.
- the initial dew points of the dry process air entering the vessel may range from -60°C to 50°C, such as from -50°C to 20°C or from -45°C to -20°C.
- moist air returning from the vessel to the air dryer may have a dew point ranging from -20°C to 50°C, such as from -10°C to 25°C or from -5°C to 15°C.
- the vessel is typically cylindrical and has one process gas inlet and outlet.
- the vessel has an inner diameter of at least 10 cm, at least 15 cm, at least 25 cm, at least 30 cm, or at least 45 cm.
- Inner diameters may be greater than 10 cm, such as at least 15 cm, at least 25 cm, at least 30 cm, or at least 45 cm to aid in the formation of a bubble net and/or decrease the entrainment of air bubbles in the viscous concentrate.
- the bubble net of the present disclosure is a semi-flexible film that forms at the surface of the standing liquid comprising latent bubbles that have risen to the liquid surface combined with a solid film of over-dried juice or other liquid. Formation of the bubble net enables the juice or other liquid traveling down the inner wall of the vessel to transition seamlessly without folding over and trapping air bubbles.
- This process gas typically air
- the process gas inlet and outlet are typically at opposite ends of the vessel so that the process gas flows across the product fluid surface within the vessel.
- the inlet process gas typically has a dew point temperature of about -40 °C and a dry bulb temperature of about 38 °C, though these values may vary during the course of a process cycle and between embodiments.
- the inlet air may pass through a nozzle or other discharge orifice at the exit of the inlet.
- the inlet pipe is about four inches in diameter, has a processes gas bulk flow velocity of about 21.59 meters per second, and a volumetric flow rate of about 0.0425 cubic meters per second; the exit of the inlet pipe forms a nozzle which contracted to a 2.54 cm diameter, accelerating the process gas. Therefore, in this embodiment, the bulk velocity of the process gas at the inlet into the vessel is about 85 meters per second.
- the vessel typically has a diameter greater than the inlet pipe, so that the bulk velocity therein is less than the bulk velocity of the process gas discharging from the inlet pipe.
- the vessel internal diameter is about 56 cm. Therefore, in this case, the bulk velocity of the process gas in the vessel is about 0.1778 meters per second.
- the outlet process gas dew point temperature is typically about 4.4°C and has a dry bulb temperature of about 32°C, though these values may vary during the course of a process cycle and between embodiments.
- atmospheric pressure process air (approximately 760 torr) returning to the vessel from the dryer unit may be at a dew point of -40°C at a temperature of 37°C, which may correspond to approximately 0.0896 grams of water per cubic meter.
- a dew point of 10°C and a process air temperature of 37°C, which corresponds to approximately 8.57 grams of water per cubic meter may result during active drying of a semi-dry food product as measured by the process air returning to the dryer unit.
- a typical flow rate through a 340 L vessel between 0.142 to 1.42 cubic meters per minute.
- a system with a dry air dew point of - 40°C and a returning dew point of 10°C may remove approximately 12.05 grams of water per minute. If 20 kilograms of cacao nibs with initial water content by weight of six percent are to be dried to a final water content of one and a half percent, then 900 grams of water must be removed, which would take approximately seventy-five minutes using the novel system.
- the drying process of the present disclosure may be applied continuously to the process juice, or it may be applied intermittently to allow moisture levels of the juice to equilibrate under an isolated environment between drying cycles.
- Isolation periods of the present technology for producing semi-dry goods, such as fruit juice concentrate as presented herein may be from one to sixty minutes, such as from two to twenty minutes or from four to fifteen minutes. Multiple process intermediates may form during juice processing, and may be characterized by their water activity.
- Juice concentrate products may be produced from fresh juice solely by the methods of the present disclosure, or they may be produced using methods of the present disclosure in combination with traditional dehydration techniques, such as thin film or falling film evaporation.
- commercially obtained juice concentrate having a Brix value of from 15° to 70° Brix such as from 35° to 70° Brix
- a combination of fresh pressed juice having a Brix value of from 1° to 25° Brix may be combined with one or more juice concentrates having a Brix value of from 15° to 70° Brix to achieve a pre-process blend of fresh and concentrated juice, which may then be processed according to the disclosed methods to achieve a water activity of less than 0.60 at 21°C.
- Quasi-stable process intermediates may be characterized in accordance with their biological activity, where intermediates certain water activity levels can be expected to resist biological contamination.
- methods of the present disclosure may provide, as process intermediates, compositions with a water activity of less than 0.95 that resist E. coli contamination, compositions with a water activity of less than 0.93 that resist Bacillus cereus contamination, compositions with a water activity of less than 0.85 that resist Staphylococcus aureus contamination and/or Aspergillus clavatus contamination, compositions with a water activity of less than 0.78 that resist Aspergillus flavus contamination, and/or compositions with a water activity of less than 0.62 that resist Saccharomyces rouxii contamination.
- a present system may undergo a thermal sanitization process prior to the introduction of ingredients.
- the process may include the following operations: 1. Isolating the desiccator system and process chamber from the surrounding ambient environment, 2. Increasing the temperature of the process vessel to at least 57°C for at least 10 minutes thereby creating an aseptic environment, 3. Decreasing the vessel temperature and/or process air temperature to the desired production temperature; and 4. Introducing aseptic ingredients into vessel to initiate aseptic processing.
- ingredients may be introduced to the aseptic environment via a UV sanitization system fluidically connect to an aseptic process vessel to preserve organoleptic features while decreasing biological contaminants.
- Embodiments of methods of the present disclosure uniquely enable moisture of fruit juice concentrate to be determined during isolation periods, during which equilibrium atmospheric moisture levels may be determined and used to calculate water activity levels, which may correlate directly to the water content of the food contents. For example, for fruit juice concentrate, a moisture level of fifteen to nineteen percent by weight is desirable, which corresponds to a water activity level of approximately 0.50 to 0.62, or fifty to sixty -two percent relative humidity of the isolated atmosphere in equilibrium.
- fruit preservatives may be produced under raw conditions at a temperature of less than 26°C, such as by placing fruit juice contents and, optionally, sugar and/or a jellying agent, such as pectin, in a vessel and directly drying the contents to a sufficient water activity level.
- raw products may be dried to lower relative water activity levels, such as 0.50 to 0.75, to compensate for the lack of a thermal sanitization step (e.g., Pasteurization, etc.) in the process.
- fruit preservatives produced according to such embodiments and having a water activity from 0.50 to 0.60 may be maintained at ambient temperature (e.g., 20°C to 25°C, such as 23 °C) for a reasonable time until consumed, and fruit preservatives produced according to such embodiments and having a water activity above 0.60 may be maintained at 4°C (e.g, under refrigerated conditions) for a reasonable time until consumed.
- the fruit juice concentrate (also called fruit juice condensate) produced by the disclosed methods is non-crystallizing at room temperature and pressure and/or is shelf-stable.
- a non-crystallizing juice concentrate typically will resist crystallite formation for at least 6 months under undisturbed temperatures of 21°C.
- a non crystallizing juice concentrate of less than 0.60 water activity may be produced through the addition of at least 10% apple juice by weight, such as from 10% to 30% apple juice by weight, from 15% to 25% apple juice by weight, or from 18% to 22% apple juice by weight, as measured using optical refractometry, often included in Brix refractometers.
- a non-crystallizing blueberry juice concentrate with a water activity of 0.58 may be produced from a blend of 20% of 70° Brix apple juice concentrate and 80% of 70° Brix blueberry juice concentrate. Blends of concentrates of different Brix level may be adjusted mathematically to achieve equivalent Brix levels ratios by adjusting dilution to a common Brix number.
- a non-crystallizing juice concentrate may be achieved by introducing, to the juice concentrate, three or more types of sugars selected from the group consisting of sucrose, maltose, glucose, and fructose, wherein the three most abundant sugars have a relative abundance of at least 5%, at least 10%, at least 15% of the total.
- a fruit juice concentrate produced by the disclosed methods is biostatic, meaning that it is resistant to the growth or multiplication of organisms, such as microorganisms.
- a fruit juice concentrate may include at least 10% apple juice by weight, at least 15% apple juice by weight, at least 20% apple juice by weight, at least 25% apple juice by weight.
- a non-crystallizing fruit juice concentrate includes a mixture of fructose, glucose, and sucrose, with fructose making up at least 45% of the mixture by weight, at least 50% by weight, or at least 55% by weight, with sucrose and glucose making up the difference in weight.
- the non-crystallizing fruit juice concentrate includes a mixture of fructose and two other sugars, with fructose being the primary sugar component and making up at least 45% of the mixture by weight, at least 55% of the mixture by weight, or at least 65% of the mixture by weight.
- the other sugars may be selected from the group consisting of sucrose, glucose, maltose, galactose, and lactose.
- ascorbic acid is added in small amounts as an antioxidant.
- the ascorbic acid also referred to as vitamin C, may be present in the range of from 0.5 to 2.0 mg/g, such as from 1.0 to 1.5 mg/g, in each case represented as a mass ratio in the final concentrate with a water activity of less than 0.60.
- the added ascorbic acid does not contribute to the flavor of the juice concentrate.
- a discontinuous drying process may be used to maintain a specific water activity level within a desired juice product during drying where water is continuously released due to evaporation.
- a juice with a reasonably high water content may be added to the vessel and dried rapidly via application of heat and/or vacuum under an initial phase to reach a desired water activity level/water content/degree Brix.
- the rate of moisture removal is limited by moisture release at the juice/air interface, the ratio of drying time to isolated equilibrium resting time may be from one:one to one-hundred and fifty:one, such as from two:one to one-hundred and twenty:one or from three:one to fifty:one, until a desired initial water activity level is obtained.
- a second drying phase with an intermittent drying cycle using a drying time to resting time ratio of from one-tenth:one to five:one, such as from one-half:one to two:one or six-tenths: one to one:one, may be used during particle size reduction to maintain a desired maximum water activity level to limit food chemistry that may degrade contents.
- the dewatered contents may then be discharged from a spout (e.g., drain member, lip, etc.) and the system may be reset for another batch of contents. It may be preferred to heat the dewatered contents to a temperature of 37°C to 75°C immediately prior to discharging contents from vessel to decrease the viscosity of the dewatered contents, sanitize the dewatered contents, and/or increase the batch yield.
- this method typically enables dewatered juice contents to be produced to a desired moisture level in a one batch refining and mixing system to a desired and highly tailored specification.
- the process of measuring and adjusting water activity may occur continuously during the drying processing without removing content samples by monitoring the relative humidity of an isolated atmosphere in fluidic communication with a portion of the recirculating process juice or other liquid.
- the temperature of the isolated atmosphere as well as the process juice may also be monitored to provide a more accurate reading.
- the isolated atmosphere may be in a holding tank or may be a portion in line with the process tubing.
- Such an automated process may, as noted above, utilize one or more moisture and humidity sensors, as well as airflow sensors, to determine the water activity of contents, actuating ports to selectively dry air and contents using drying media until a specified water activity level and/or threshold is achieved. The process may continue under steady state conditions until the desired water activity level is achieved, at which time the samples may be transferred to commercially acceptable storage containers.
- two vessels may be used to continuously recirculate and dry a food product, such as fruit juice, by holding a first volume of food product in a first vessel that has a vessel airspace, wherein the first vessel and vessel air space are maintained substantially atmospherically isolated from the surrounding environment, and wherein a humidity sensor is in atmospheric communication with the first vessel airspace, and a second vessel fluidically connected and maintained in atmospheric isolation to the first vessel, wherein the second vessel is in atmospheric communication with a absorbent media, and where fluid from the first vessel is transferred to the second vessel where it is partially dried through the interaction with the second vessel headspace and then transferred back to the first vessel where it may reach an equilibrium with the first vessel airspace.
- a food product such as fruit juice
- fluid may be continuously dried and monitored in either a batch or continuous flow process until the desired water activity is reached at which time the food product may be discharged.
- Intermediate compositions maybe extracted during this process, having water content from 25 to 75 percent, water activities from 0.60 to 0.95 and less than 70° Brix while retaining the original levels of sugars, oils, essences, vitamins, and the like.
- the first vessel of this embodiment may further contain a mixing paddle to help maintain an even mixture of dried product, and product may be motivated between first and second vessel via fluidic tubing using a series of pumps and check valves, flow control orifices, and / or the like.
- a mixing paddle of the present invention may be an agitator, such as a vibratory agitator, or other such mechanical device used to perturb the equilibrium of a fluid in a vessel, thereby increasing the homogeneity of the material.
- An agitator may directly perturb the material or may indirectly perturb the material through secondary mechanical contacts (such as vibrating the vessel walls).
- a mixing paddle or agitator may span the full dimension of a vessel, where the paddle helps to liberate material from the vessel walls, or it may only span a portion of the vessel volume.
- a vacuum control system may be used to regulate the pressure of a vessel under continuous flow operations within a very narrow pressure window.
- Vacuum control systems of the present technology may be analog in nature, comprising a series of high surface area pressure regulators that use mechanical pressure gradients across a valve to regulate vacuum or positive air flow conditions within a vacuum chamber. These may be adjusted manually and calibrated according to a pressure meter located directly, or more typically indirectly to the vacuum and pressure lines, and in communication with the inner vessel atmosphere.
- a vacuum control system of the present technology utilizes a digital pressure meter in communication with a pressure controller that typically houses a digital user interface.
- the controller or vacuum control unit may then actuate one or multiple vacuum valves to decrease atmospheric pressure within the chamber or vessel, and also one or multiple air valves, that may enable the flow of air, more typically an inert atmosphere such as nitrogen or argon, to enter the vessel and increase the pressure.
- a vacuum control unit may control a course vacuum valve, fine vacuum valve, course air valve, and fine air valve independently. A series of course and fine valves of each type may further be used to provide greater level of control over specific vacuum control rates.
- control may activate the course vacuum valve in atmospheric communication with a vacuum pump, until the vessel pressure reaches within 10%, more typically within 5%, still more typically within 1%, and still more typically until the desired vacuum level is reached. Then a fine vacuum adjustment valve may be used to iterate to the desired vacuum level at a decreased rate, thereby providing greater precision. A fine air valve may be used to provide additional atmospheric pressure is less than the desired pressure level.
- a vacuum control unit may regulate the pressure of a vacuum chamber to within a narrow range under dynamic, quasi-steady state conditions with a typical pressure tolerance of within 5 torr, more typically within 3 torr, still more typically within 2 torr, and still more typically within 1 torr of the desired setpoint enabling close control of the flavor of foods.
- Spray nozzles may be used to direct fluid to the vessel wall while controlling for atomization and spray angle.
- Typical spray nozzles may be fixed or may rotate during operation.
- spray nozzles may have a unusually narrow spray angle, such as an angle that is less than 60 degrees, less than 45 degrees, or less than 30 degrees.
- the fluid may also be atomizing, in the case of the production of fruit juice powders, or may be non-atomizing, in the case of alcohol, coffee, or fruit juices for concentration and/or vacuum processing.
- a nozzle may have a relatively horizontal spray pattern within, for example, 45 degrees of the horizon, such as within 30 degrees of the horizon.
- the process fluid may then dry or outgas while airborne and may also dry or outgas as it travels down the walls of the vessel.
- Vacuum pressures may be elevated during outgassing through the use of a spray nozzle, where typical outgassing pressures may, in some embodiments, be from 30 to 95 torr, such as from 35 to 85 torr, or from 45 to 80 torr.
- a low-bubble nozzle may be used to decrease the air entrapment during drying as well as vacuum processing.
- the liquid inlet port may empty onto one end of a ramp where juice pumped from a source tank spreads into a thin layer or sheet and flows downhill to pool at the other end of the ramp. Dry process air may then enter the port and directly blow across the falling juice, transferring the moisture to the process air before the air leaves the port. Juice solutions with reduced water content may then be pumped out of process vessel and into a collection vessel, or they may be recirculated for additional drying.
- inlet ports are less than 50 mm, less than 25 mm, or less than 10 mm from the vessel wall. In some embodiments, use of inlet ports that are less than 50 mm, less than 25 mm, or less than 10 mm from the vessel wall may result in a smooth fluidic transition substantially void of air bubbles.
- fluid may transition from the wall to a standing fluid reservoir at an obtuse angle to further limit entrapment of air bubbles.
- a minimum process fluid reservoir may be used to collect incidental air bubbles trapped during operation.
- the process fluid reservoir may be 75 mm thick, such as 150 mm thick, or 250 mm thick between the atmospheric interface and the fluid pump.
- the fluid transitions from the side walls of the process vessel to the fluid reservoir without entrapping air. Undisturbed fluid at the center of the process vessel forms as the flow from the side walls pushed to a common point while dry air forms a crust at the surface of the process juice.
- a bubble trap forms and collects additional bubbles separated hydrostatically by the weight of the fluid reservoir and prevents them from recirculating in the process pump.
- the bubble trap may then be collected prior to discharging vessel contents to prevent the bubble from mixing into the process juice. This step may remove downstream deaeration steps and further enhance product quality.
- methods disclosed herein use a liquid inlet body that enables liquid accumulation prior to injection.
- liquid enters a manifold, such as a large tube, at least partially encircling the upper lip of the vessel.
- the manifold may contain a plurality of inlet ports positioned facing the vessel wall, such that fluid would leave the manifold under pressure and spray on the inner wall of the vessel.
- the cross-sectional area of the inlet ports in this embodiment are typically small relative to the manifold body and may be less than 7.5mm in diameter, such as less than 5 mm in diameter or less than 3 mm in diameter.
- the liquid inlet body may comprise bilateral pieces that may or may not be incorporated into the lid of the vessel. Bilateral separation may be used to enable rapid disassembly.
- the pump output manifold is held at twice the pressure difference between the vessel pressure and the atmosphere, thereby enabling simple flow restrictor plates to be used on the vessel intake and pump return valves with approximately equal pressure.
- a pressure regulator may be used to regulate the pump actuator pressure such that the resultant head pressure equals the desired pressure. In this configuration, the pump may stall if the output valve is closed, resulting in check valve actuation and thereby prevent the leakage of processed product back into the process vessel.
- liquid enters the vessel and is collected in a trough. Once the trough has filled, liquid will pour over the trough and sheet down the sidewalls toward a sump.
- the trough may fill to a level defined by a lip until it flows over the lip forming a sheet of liquid across the vessel wall.
- a secondary outlet tube may serve as a trough drain and density separator, where the lower density and higher moisture concentrate may spill over the trough lip, while the higher density liquid may drain from the trough bottom.
- the trough also may be slanted to further promote flow around the vessel lip to the trough drain.
- a vessel may comprise an elongated generally tubular form, typically constructed of stainless steel, with an inner layer, a water jacket in thermal communication with the inner layer, and an outer layer surrounding the water jacket, wherein the inner layer forms the food contact surface.
- the tube may be vertically terminated by a manway cover, further comprising a plurality of ports, such as sanitary light ports, sight glasses, air outlet ports, pressure relief valves, and air inlet valves. Centrally located air outlet ports may further enhance uniform airflow and separation of high velocity rotating dry air from low velocity centrally located air.
- the air inlet tube may also be on the side of the vessel wall to enable permanent placement and operation independent of lid orientation.
- the air inlet tube may be terminated by an air nozzle to further enhance the formation of an air vortex within the vessel and enhance the drying rate across the surface of the falling juice.
- the air inlet may be above a trough line, as shown in FIG. 19A, or below the trough line. In the case of below the trough line, the ferrule may protrude into the vessel volume at an upward angle to prevent the falling fluid film from dripping past the opening.
- a trough may be placed at the higher portion of the vessel with an inner diameter consistent with the vessel wall, and an outer diameter larger than the vessel wall.
- the trough may have a width from 5 cm to 15 cm and a depth gradient beginning at 2 to 5 cm and sloping to at least 10 cm or at least 15 cm with a slope of at least 4%, 5%, 7.5%, 10%.
- a trough return port may be located at the bottom portion of the sloped trough, and may serve as a return channel for high density juice concentrate or excess juice concentrate during discharge.
- the vessel may also contain a clean in place system, that may pump and spray water or other cleaning solutions into the vessel for easy maintenance.
- the tank may have a bottom collection port of a first diameter that tapers to a port of a second diameter, wherein the port may provide easy serve and maintenance access, while still maintaining limited tubing size during operation.
- the fluid may be placed below the air discharge tube, that may protrude from the side or the top. Fluid is pumped from the bottom of the tank to the trough where it forms a continuous falling sheet of liquid over the inside of the vessel wall. Air from the inlet enters the vessel and recirculates across the fluid until, thereby extracting moisture, until it reaches the outlet port. As the fluid dries, it loses thermal energy that may replenished by the vessel wall and recirculating water jacket.
- the water jacket may comprise one or multiple sections that may be individually plumbed to allow different temperature control zones.
- the trough may also contain a gap at the junction with the sidewall resulting in a ‘leaky’ trough that would result in a uniform sheet of liquid forming along the sidewall as it drains from the bottom of the trough.
- a gap in the trough may be less than 7.5mm, such as less than 5 mm or less than 3mm, to enable a thin, uniform flow free of air entrapment.
- a pump may be used to motivate fluid collected in the vessel under reduced pressure operation to return back to atmospheric environments.
- Variable displacement pumps including, but not limited to, lobe pumps, screw pumps, gear pumps, diaphragm pumps, and the like, are particularly well suited for such applications; however, they typically have a significantly higher minimum intake pressure than fixed displacement pumps, such as a rotary turbine, in part due to the activation requirements of the pump check valves. While this is not a problem under atmospheric conditions, vacuum conditions remove any available environmental head pressure, leaving the mass of the fluid as the sole source of intake head pressure.
- the vacuum output pump is mounted in an inverted fashion, such that the check valves naturally reach an open condition under the assistance of gravity, enabling the check valve mass to aid in the intake pressure activation of the pump, thereby enabling greater throughput and low vacuum vessel level requirements along with significantly reduced vertical displacement relative to the vacuum vessel (a decrease of 1 or more meters of height). While this is effective at initiating the initial chamber intake pressure, this results in a second problem, where the pump output check valves also try to open, thereby removing any head pressure from the pump output.
- methods disclosed herein include a second pump manifold that may include a pressure regulator, pressure buffering liner or headspace, and a flow control orifice or valve, to enable the pump output to operate under atmospheric or even elevated pressures without leakage.
- System of the present technology may be cleaned between production runs using conventional chemical cleaning agents.
- the low angle spray nozzle of the present technology may be used a clean-in-place nozzle, or may be replaced with a high angle clean in place nozzle to cover a wider process vessel surface area.
- Cleaning solutions may be added to the mixing vessel and circulated through the process vessel until the surfaces are sufficiently cleaned. The fluid may then be discarded.
- Pressure sensors, vacuum valves, process dry air lines, and the like may be isolated from the vessel environment by closing valves or removing connections during cleaning to prevent contamination or damage. Process air may then be circulated through the process vessel until conditions are sufficiently dry.
- the present system may operate under ambient atmosphere, or under anaerobic conditions, such as under an inert atmosphere, such as under nitrogen or argon.
- the present system may purge the process vessel and lines with a positive pressure of nitrogen while venting to the environment to dilute the ratio of atmosphere to inert gas.
- the inert gas may be purged for 10 minutes, 5 minutes, or 3 minutes.
- Bays or chambers of regenerated media may also be purged with nitrogen prior to enabling communication with the vessel atmosphere.
- the vessel may be vacuumed and then purged with inert atmosphere to accelerate the process.
- the vessel may be vacuumed to a pressure of less than 60 torr, less than 30 torr, less than 10 torr, or less than 3 torr prior to reintroducing inert atmosphere into the process chamber.
- a bleed off valve may be used to prevent over pressurization of a vessel during processing.
- Another embodiment of the present system may enable the production of food powders with a water activity below 0.30 and a water content less than 10% while retaining the original quantities of sugars, oils, essences, vitamins, and the like found in the source food.
- Conventional freeze-dried foods and food powders have a water activity less than 0.20, which may be due to the direct vacuum driven sublimation of water, while conventional food powders dried through convection drying may have a water activity between 0.4 to 0.75.
- foods produced using methods of the disclosure may have a water activity from 0.20 to 0.60, such as from 0.15 to 0.600, from 0.20 to 0.595, from 0.20 to 0.590, from 0.20 to 0.585, from 0.20 to 0.580, from 0.20 to 0.575, from 0.20 to 0.570, from 0.25 to 0.595, from 0.25 to 0.59, from 0.30 to 0.59, from 0.20 to 0.58, from 0.25 to 0.57, from 0.30 to 0.595, from 0.40 to 0.595, from 0.50 to 0.595, from 0.55 to 0.595, or from 0.55 to 0.59, and/or a water content of from 1% to ⁇ 10%, such as from 2% to 8% or from 2.5% to 7% by weight, where, for compositions having water contents ⁇ 10% (such as these), water content can be measured by gravimetric methods determining initial and dry weight following thermally assisted dehydration.
- methods of the disclosure may be applied to foods to achieve maximum shelf life while retaining sufficient moisture to maintain sorption of the volatile essences.
- Food products produced under the present method may have enhanced organoleptic properties compared with conventional powdered products, particularly, higher concentrations of volatile food essence. These powders may be held in a first vessel and pumped to a process vessel where they reach an atomizer. The atomizer may then spray a fine mist of the liquid in the vessel under a flow of dry process air and carry down to a discharge tube where it may be transported to a cyclonic separator or particle filter. The process air may then return to the dryer unit to be redried.
- Utilizing a closed system would uniquely enable the process vessel to retain volatile flavors typically lost during open system powder production where the air enters the environment once it passes through the food mist.
- the process may also enable anerobic conditions to further enhance flavor preservation.
- the present system enables a direct water vapor to solid water transition, thereby removing any detrimental effects caused by flavors absorption and degradation through liquid water interactions.
- methods disclosed herein result in products with superior organoleptic properties compared to products of conventional systems, such as products having levels of one or more volatile compounds that are at least as high as the levels of the corresponding one or more volatile compounds in the starting fresh food compositions, that are twice as high as the levels in the starting fresh food composition, or that are three times higher than the levels in the starting fresh food composition, as determined by gas chromatography mass spectrometry.
- the pressure of the second vessel may be decreased to remove dissolved air, remove partial fermentation byproducts, and/or remove other non-desirable volatile compounds prior to packaging.
- the second vessel pressure is decreased to a determined setpoint, and fluid is pumped through the vessel, thereby releasing volatile gases, and then is collected at the bottom of the tank and pumped back to atmospheric pressure where it may be packaged.
- this embodiment combining a mixing/monitoring vessel and an evaporator/vacuum vessel in closed circuit uniquely enables food products to dry, mix and allow the juice to rest, outgas, and prepare for packaging.
- the present integrated drying system may be used in a method of preserving food compositions (e.g ., making raw preserved food compositions), such as jam, fruit-derived concentrate, or the like, where the preserved food compositions have higher concentrations of one or more volatile essences compared to the starting food contents.
- the moisture of a process food product is tested to approximately twenty-seven to thirty-three percent.
- food contents such as fruit juice contents, may be introduced to a vessel, which may contain a mixing member and/or additional grinding media.
- the contents may be heated to at least 37°C, such as at least 57°C, or at least 65°C, or less than 95°C, or less than 80°C, to dissolve the sugar and sanitize the fruit contents; then the contents may be dried until a water activity level of 0.75 to 0.85 is reached; then the dried contents may be discharged from vessel to provide the preserved food composition.
- the method provides preserved food compositions that retain the original quantities of essences, flavorants, oils, vitamins, sugars, and/or the like found in the initial food contents.
- such a method may not trend toward a specific particle size or reduction using media but rather be used to target a desired consistency and water content in the dried food contents.
- the food contents may alternatively be dried at least partially at lower temperatures than those described above.
- food contents may be dried at a temperature of from 4°C to 27°C, such as by rapidly lowering the food content temperature from a temperature of above 57°C to from 27°C to 32°C, lowering the temperature at a rate of at least one degree Celsius per minute, drying the food contents in an initial phase for a period of less than three hours, further lowering the food content temperature to a temperature of from 0°C to 4°C, and further drying the food contents in a second phase of the process until the desired food content consistency and specification (e.g ., water content) are achieved.
- desired food content consistency and specification e.g ., water content
- preserved food compositions according to the disclosure have a water activity level of less than 0.60 (such as from 0.50 to 0.60), a water content of from 27% to 33%, and/or a fructose content of at least 55%.
- preserved food compositions according to the disclosure are shelf-stable.
- preserved food compositions according to the disclosure are non-crystallizing at standard room temperature and pressure.
- Volatile flavors in jam typically degrade at temperatures above 65°C. However, in the industry, jams typically are produced at 104°C to achieve the proper water activity level, which substantially, if not completely, degrades the jam product of volatile flavor compounds.
- the present disclosure thus provides methods for maintaining flavor compounds of fruit and/or vegetable products that meets sanitation requirements while maintaining these vital flavor compounds.
- a fruit or vegetable may be dried in whole form, without disturbing the cuticle.
- This method may be utilized in the applications of drying leafy green vegetables, herbs, and/or spices.
- dehydration rates may be limited by cellular membrane and cuticle transport; however, in some embodiments, industrially significant production rates may be achieved for high surface area products without disturbing the basic structure.
- the disclosed methods may be applied to dry fruit and/or vegetables.
- the disclosed methods may be employed to dry one or more fruits and/or vegetables to obtain a dried fruit product and/or a dried vegetable product having a water activity of from 0.10 to 0.60, such as from 0.15 to 0.600, from 0.20 to 0.595, from 0.20 to 0.590, from 0.20 to 0.585, from 0.20 to 0.580, from 0.20 to 0.575, from 0.20 to 0.570, from 0.25 to 0.595, from 0.25 to 0.59, from 0.30 to 0.59, from 0.20 to 0.58, from 0.25 to 0.57, from 0.30 to 0.595, from 0.40 to 0.595, from 0.50 to 0.595, from 0.55 to 0.595, or from 0.55 to 0.59.
- 0.10 to 0.60 such as from 0.15 to 0.600, from 0.20 to 0.595, from 0.20 to 0.590, from 0.20 to 0.585, from 0.20 to 0.580, from 0.20 to 0.575, from 0.20 to 0.570, from 0.25 to 0.595, from 0.25 to 0.59,
- Typical freeze-dried produce may have a water activity of from 0.05 to 0.20 as a result of the vacuum sublimation process.
- Such freeze-dried produce may suffer from limited flavor content and/or poorer organoleptic qualities compared to starting produce and/or other embodiments of dried produce.
- embodiments of produce dried using methods of the present disclosure exhibit achieve higher flavor content and/or enhanced organoleptic qualities when compared to freeze dried produce. To this end, FIG.
- FIG. 15 depicts the measured water activities of different inventive and comparative food compositions.
- four comparative, conventionally-dried (convention dried) food compositions Dried Sweetened Mangos, California Raisins, Dried Sweetened Cranberries, and Dried Sweetened Strawberries) had water activities of 0.63, 0.61, 0.61, and 0.60, respectively.
- four comparative, freeze-dried food compositions Freeze-Dried Mango Slices, Freeze-Dried Blueberries, Freeze-Dried Salted Edamame, and Freeze-Dried Raspberries
- inventive examples Apple Nectar, Blueberry Nectar, Tart Cherry Nectar, and Blended Nectar
- inventive examples had water activities of 0.58, 0.56, 0.57, and 0.55, respectively.
- the inventive examples are compositions that were dried using methods of the disclosure.
- FIG. 15 illustrates, methods of the disclosure can be applied to dry food compositions to a water activity that is greater than 0.20 but less than 0.60.
- drying food compositions to a water activity that is greater than 0.20 but less than 0.60 is desirable because it provides a food composition that is shelf-stable but preserves the flavor of the starting food composition (e.g ., the process retains desirable flavor compounds in organoleptically-desirable amounts).
- FIG. 16 depicts a graph of water activity versus shelf stability and flavor preservation (expressed as a percent of peak content, where peak content is understood to be the peak concentration of flavor per unit volume).
- peak content is understood to be the peak concentration of flavor per unit volume.
- shelf stability can be maintained when water activity is less than 0.20
- flavor preservation decreases when water activity is less than 0.20.
- both shelf stability and flavor preservation decrease when water activity is greater than 0.60.
- drying a food product such as fruits and/or vegetables
- a water activity of from 0.20 to 0.60 is desirable because the process not only yields a product that is shelf-stable but also because the process preserves the flavor of the food product.
- carrots may be dried using the present system.
- Carrots are typically washed, peeled, dried whole, or sliced or diced, and placed in bulk drying vessels, on sheet pans, or in storage bins and dried under recirculating air in communication with a dryer of the present disclosure until the water activity reaches from 0.2 to 0.6, from 0.2 to 0.4, from 0.2 to 0.3, or approximately 0.25.
- Bulk drying vessels may be fluidized from the inlet air, agitated, or form continuous moving surfaces, such as drums or belts.
- the dried carrots may then be collected and placed in an airtight container with a solid vapor barrier, such as aluminum foil or glass to ensure stability of volatile compounds.
- the volume may decrease by from 70% to 85%, such as by from 70% to 75%, from 70% to 80%, or from 80% to 85%, and the mass may decrease by 90% to 96%.
- celery may be dried using the present system.
- Celery stalks may be separated, washed, dried whole, peeled, sliced, diced, ruffle cut, waffle cut, shredded, macerated, pureed, or the like, and placed in bulk drying vessels, on sheet pans, or in storage bins and dried under recirculating air in communication with a dryer of the present disclosure until the water activity reaches from 0.2 to 0.6, from 0.2 to 0.4, from 0.2 to 0.3, or approximately 0.25.
- Recirculating air temperatures typically have an inlet air humidity of from -40°C to -10°C and a temperature from 10°C to 46°C, such as from 35°C to 45°C.
- the dried produce may then be collected and placed in an airtight container with a solid vapor barrier, such as aluminum foil or glass to ensure stability of volatile compounds.
- a solid vapor barrier such as aluminum foil or glass to ensure stability of volatile compounds.
- the volume may decrease by 70% to 85%%, such as by from 70% to 75%, from 70% to 80%, or from 80% to 85%, and the mass may decrease by 90% to 96%.
- onions, peppers such as sweet peppers or jalapeno peppers, turmeric, ginger, lettuce, broccoli, blueberries, grapes, cucumbers, strawberries, garlic, sweet potatoes, beets, green beans, and the like may similarly be processed, and may result in dry, raw, shelf stable produce with long shelf life and high packing density. If placed in flexible packaging, dried produce may subsequently undergo high pressure pasteurization, UV pasteurization, or irradiation, to further limit biological contamination and increase shelf stability.
- Fruit nectar may similarly be processed by placing pureed fruit, vegetable, or combinations thereof on nonstick flat surfaces, such as silicone glazed sheet pans, in a uniform layer typically from 1 to 10mm thick, such as from 2 to 7 mm thick and pass dry air recirculating from the present system over the surface.
- a rotating drum may also be used to create uniform fruit leathers via multiple passes through a standing puree.
- Herbs such as thyme, oregano, cilantro, rosemary, or the like, spices, such as cinnamon, saffron, peppercorns, nutmeg, cloves, cardamon, or the like, and cannabinoid-containing compositions, such as marijuana, hops, hemp, or the like may similarly be processed by placing whole or lightly processed produce in a hermetically sealed vessel in fluidic communication with a drying system of the present disclosure.
- the cellular cuticle may be disturbed through mechanical disruption, such a puncturing or cutting the surface, chemical disruption, through the addition of a solvent, such as acetic acid, and/or through mechanical expansion, such as freeze cycle or hot fluid perforation techniques.
- mechanical disruption such as a puncturing or cutting the surface
- chemical disruption through the addition of a solvent, such as acetic acid
- mechanical expansion such as freeze cycle or hot fluid perforation techniques.
- application of such methods results in a high degree of flavanol retention in a shelf-stable material.
- Diced, sliced, or crushed fruit and/or vegetable products may also be dried using methods according to the present disclosure.
- samples may be placed on solid sheets, such as PTFE or silicone, open mesh surfaces, such as silicone-coated mesh, wire mesh, expanded nylon, polypropylene mats, and the like, or mechanically suspended, such as skewered or clipped in place. Dehydration may commence in batch-based processors or continuous tunnel processors, until the desired water activity level (from 0.2 to 0.3, such as approximately 0.25) is achieved.
- samples may be placed on silicone coated solid or perforated sheet pans.
- a laminar flow horizontal box as shown in FIG. 17A-17C may contain a high density of sheet pans and allow even flow horizontally across multiple layers. These sheet pans may be perforated or solid.
- the horizontal laminar flow enclosure includes a dry process gas (typically air) inlet port fluidically connected to an inlet manifold to guide flowing air into the internal volume.
- a process gas (typically moist air) outlet port is likewise provided to allowing flowing process gas (air) out of the internal volume, with an outlet manifold fluidically connected thereto.
- a plurality of sheet pans are stacked within the volume and connected in fluidic communication with the inlet and outlet manifolds, such that when the sheet pans are laden with produce to be dried, dry process gas/air flowing across the interior volume from the inlet manifold flows over the laden sheet pans, picks up moisture, and moistened process gas/air flows through to the outlet manifold and out the process gas (air) outlet port.
- This configuration tends to dry all of the laden produce evenly and at about the same rate.
- a supplemental recirculation blower may be installed fluidically in parallel to the drying system to further increase airflow rates across the sheet pans while maintaining a constant air speed across the drying media.
- produce may be dried in a vertical flow system with a plurality of stacked sheet pans positioned between a bottom plenum and a top plenum, where process dry gas/air travels up from the bottom plenum or down from the top through each perforated layer, resulting in isobaric stages in series, and thereby creating an even gas flow between the layers (see FIGs. 18A-18F).
- Ruffle cutting or waffle cutting produce filling laden sheet pans may further increase drying rates in an updraft or downdraft embodiment. Louvered trays may enable solid drying with a vertical flow if stacked apposing on each layer as the drying gas flows over each pan as it moves from the inlet port to the outlet port.
- the sheet pans are removed and reinserted in reverse order (from top to bottom) as the pans closest to the inlet port tend to dry faster than those positioned furthest away therefrom.
- the airflow rates may be reversed from an updraft to a downdraft to enable even drying over a dry cycle without removing the trays.
- the sheet pans may have perforated surfaces such that dry gas/air may flow vertically through the pans from the inlet port, picking up moisture as it progresses to the outlet port.
- the pan orientation should be ‘flipped’ halfway through the drying process, or periodically during the drying process, to ensure even drying of all of the laden produce.
- the airflow direction may be ‘flipped’ halfway through the drying process, or periodically during the drying process, to ensure even drying of all of the laden produce. This configuration allows a high density of laden produce for drying.
- the moistened outlet gas may be dried (such as with a desiccant dryer of the present disclosure) and recirculated to the inlet port.
- absorption systems may include one or more containers (to be separated from external environment) having one or more base members, side members, one or more open sides, one or more dividing members, one or more absorption cartridges, one or more cartridge walls, absorption media, one or more lid members, one or more lid gaskets, a container volume, a secondary volume, and/or trays for holding juice.
- the one or more containers and/or trays may be constructed of composites, plastics, stainless steel, and or the like, with a base member as a lower face and side members extending therefrom to form sides, leaving open side uncovered and allowing fluidic transmission or communication between external environment and container volume.
- the one or more open sides may be closed and may be substantially sealed from external environment by placing lid member atop container at open side.
- the one or more lid members may further have one or more lid gaskets disposed between the one or more lid members and the container to further enable pneumatic sealing between the external environment and the container volume.
- the one or more dividing members may be constructed of similar materials as container and may divide container volume further into a secondary volume. Dividing members may also be vented, ported, and/or otherwise have perforations allowing fluidic exchange between container volume and secondary volume.
- the one or more drying cartridges may be constructed of similar materials as the container and/or dividing walls, with cartridge walls enclosing and allowing fluidic communication with a quantity of absorption media.
- water from contents which may be located in the container volume may diffuse into air and then into absorption media, which may be within secondary volume.
- the container volume may encompass entirety of container interior, omitting the secondary volume, and one or more cartridges may be placed in adjacent trays.
- absorbent media may be placed directly into the container volume, omitting the one or more cartridges.
- an active absorption system typically may also have one or more active circulation members and/or latch members.
- Active circulation members may include, but not are not limited to, one or more fluid moving devices (e.g., fans, blowers, impellers, etc.) to increase fluid circulation within the container.
- a circulation member may increase fluid flow through one or more dividing members, increase the exposed surface area of juice and/or media, increase the fluid flow through one or more cartridges, and/or the like.
- Such active flow may increase dehumidification rates and correspondingly decrease time to reaching desired dehumidification thresholds.
- one or more latch members may be used. Such latch members may be pivoted down and/or otherwise positively provide interference to hold a lid to the container.
- the lid may screw onto the container, be secured using one or more fasteners, and/or otherwise attached to similarly increase the hold between lid and container.
- Such increased force may be useful where, for example, one or more circulation members and/or one or more recirculation members differentially pressurize the container volume and/or the secondary volume, which may decrease the pneumatic integrity of the container volume and/or the secondary volume.
- a recirculating, bulk absorption system which may connect to the system via one or more ports (e.g., port members), may be employed.
- this recirculating, bulk absorption system may be similar to a recirculating drying system.
- Pneumatic lines typically known in the art
- an absorption vessel which may be constructed of composites, plastics, stainless steel, and or the like, and may be pneumatically sealed and/or contain absorbent media and/or one or more cartridges.
- Some embodiments may include one or more check valves in pneumatic lines to help direct airflow.
- Moisture-laden air may be drawn from the container volume, passing through pneumatic lines, enter an absorption vessel, pass through absorbent media, wherein absorbent media absorbs the moisture from the air, and then return through pneumatic lines back into the vessel volume.
- one or more recirculation members e.g., one or more blower units, vacuum unit, and/or the like
- one or more active circulation members may act as, or in conjunction with, one or more recirculation members.
- bypass recirculation blowers may be used to increase the airflow across the product media without adjusting the airflow rate across the absorption media.
- the absorption system also may include absorption media regeneration capabilities.
- one or more desiccant regeneration methods e.g., heating absorbent media to vaporize absorbed water, diffusing water via dehumidifier, etc.
- the absorption system may have more than one bay of media in absorption vessel (and/or one or more vessels, each having one or more media bays), which may be actuated between.
- the system may have a plurality of bays of absorbent media, each bay being selectable via open/close valves, blast gates, electronically actuated gates, and/or the like, where the system allows air to flow through the first bay until the first bay’s media is saturated.
- the system may close the first bay and open the second bay, while also activating a recharging system in the first bay to desaturate the first bay’s media, and may then continue through the various bays.
- a recharging system in the first bay may be scaled (e.g., having two, five, ten, etc. bays/absorption vessels) to maintain saturation and/or recharge rates while keeping air in container at a sufficiently low water content.
- absorption system and/or media may be manually recharged.
- one or more media bays may be available, and/or one or more media trays may be removable/replaceable.
- an operator may halt and/or airflow through vessel(s), remove media tray, place media tray in an oven to recharge media, and then replace recharged media tray into the system.
- the vessel may be replaced entirely by disconnecting lines from depleted vessel and then connecting to new vessel.
- one or more air filtration elements may be used to prevent dust and/or debris from exiting absorption vessel and returning to the container to mix with the contents.
- such an air filter element may be less than ten micrometers, less than five micrometers, or less than one micrometer for particle size filtration.
- one or more sensors may be provided to measure airflow, water content, pressure, and/or the like of air flowing through lines, ports, valves, and/or vessel(s). Sensor data may then be used to trigger alarms (e.g., to change media tray, switch media bay actuators, and/or the like), automatically actuate ports/valves, switch to new media, initiate/stop recharging of media, and/or the like. Further non-limiting examples are described elsewhere in this application.
- airflow and moisture absorption typically may be correlated with the rate of moisture release from contents during processing. For example, as a particular herb is dehydrated may occur at a linear rate, thus allowing the system to be sized and/or regenerated accordingly. In other implementations, the rate of dehumidification may exponentially decrease over time, and thus the system may be alternatively be sized and/or regenerated accordingly.
- a regenerative system may include one or more regeneration units, media volume, one or more input valves, one or more exhaust valves, one or more output valves, one or more exhaust members, one or more filter members, and/or one or more access panels.
- the system may exist as an individual regenerative system or as a multiple regenerative system design.
- Lines typically may be securely connected to valves, in fluid-tight connections as known in the art.
- Input valve typically may allow multiple directions of egress for incoming air from line (e.g., to media in media volume, to vessel, etc.)
- exhaust valve typically may receive multiple air ingress paths (e.g., from media volume, from vessel, etc.)
- output valve typically may receive multiple air ingress paths (e.g., from media volume, from vessel, etc.).
- valves may be otherwise configured.
- Vessel typically may be substantially fluid-tight except for input valve, output valve, and exhaust valve, which typically may be substantially fluid-tight when in a closed position.
- exhaust member may be fitted to or with exhaust valve to direct, diffuse, flow, and/or otherwise divert flow.
- Filter members may include, but are not limited to, one or more air filters located before and/or after media to remove airborne particulates and/or media, which typically may extend the life of media, decrease maintenance, and/or maintain contents integrity. As above, in some embodiments, such filters may less than ten micrometers, less than five micrometers, or less than one micrometer for particle size filtration.
- An access panel may comprise one or more removable panels in a vessel to allow access to media, volume, and/or regeneration units. Panels may maintain a substantially airtight seal when in place, for example using one or more gaskets and/or retainer structures. Panels then may be removed for servicing system, in some implementations using locking retainers or the like, and replaced once serviced.
- a regenerative system may be similar to a bulk recirculating system, but wherein media regeneration is further accomplished using one or more regeneration units in media volume.
- Lines may connect the system to the vessel and use one or more input valves to direct incoming air through vessel and/or media volume. Air may then pass dried through output valve and into line back to container, and/or undried through vessel, output valve, and line before returning to the container.
- an input valve may direct air either fully into media volume or fully into vessel; however, in some implementations, partial flow redirection (i.e., where some air passes through media volume and where the rest passes undried through vessel) may be used when, for example, full humidification may overly dry air, may outpace water output of juice contents, and/or the like.
- one or more input valves may allow air to pass through line, through media in media volume, and out through output valve.
- one or more input valves typically may allow air to pass through vessel (i.e., around media area), and out through output valve.
- air may also be diverted from vessel and out exhaust valve and/or exhaust member as well. During such bypass operations, media may be removed, replaced, and/or otherwise maintained from media volume, which may be accessible through one or more access panels on vessel.
- one or more regeneration units when media is undergoing regeneration, may increase in temperature and raise the temperature of media and media volume above a desired temperature threshold. The increase in heat may then cause the saturated media to release the absorbed moisture into media volume and then out through exhaust valve and/or exhaust member.
- One or more valves may be opened to the external environment upon the start of the regeneration process; however, in other implementations, one or more valves may be opened during the regeneration process (e.g., once temperature threshold is reached).
- regeneration may continue for a set period of time (e.g., where regeneration time is a known value) and then one or more valves may close, substantially sealing media volume from external environment, while in other embodiments, one or more sensors (humidistat, air flow sensors, thermostat, etc.) may be used to sense the dehumidification of media and control the regeneration unit, valves and, and/or the like. For example, sensors may detect humidity above a threshold (e.g., seventy-five percent, ninety percent, ninety-nine percent, etc.) and close one or more input valves.
- a threshold e.g., seventy-five percent, ninety percent, ninety-nine percent, etc.
- One or more regeneration units then may energize and begin heating up to a desired temperature threshold, and once sensor detects that desired temperature has been reached, one or more exhaust valves may be opened. Then, once one or more sensors detects that humidity has reached a floor threshold (e.g., zero percent, ten percent, twenty-five percent, etc.), the one or more regenerations unit may shut off, the one or more exhaust valves may close, and the one or more input valves may again open (and/or once sensor returns to operating temperatures, so as to not add excess heat to contents). Alternatively, the one or more exhaust valve may open as soon as one or more input valves closes.
- a floor threshold e.g., zero percent, ten percent, twenty-five percent, etc.
- some air may enter through an input valve while media is being regenerated to provide active air flow, while in other embodiments, regeneration may expel air through exhaust valve by thermal convection (e.g., using fluid bypass in valve, using a concentric exhaust valve or exhaust member, and/or the like).
- a multiple regeneration design may be employed, wherein the multiple regeneration design comprises multiple regenerating systems, such as a first system, a second system, a third system, and a fourth system, where each system may be independently controllable. In such a design, air may be directed through every bay, a single bay, and/or any subset thereof.
- a bay in operation, may open its input valve and output valve, while the bays remain closed. Air may flow through input valve, drying through media, and exiting output valve before returning to container. Once bay media is saturated to a threshold level, input valve and output valve may close, exhaust valve may open, regeneration unit may energize, and regeneration may commence of media. At substantially the same time as bay closes its valves and, bay may open its input valve and output valve to continue dehumidification while bay regenerates. Thus, a constant dehumidification process may be achieved, and the number of bays, volume of media, air flow rates, and/or the like may be tuned to optimize humidity removal and consistency.
- one or more bays may be opened through access panels to remove and/or replace media, service regeneration unit, and/or the like. For example, where one or more bays does not have a regeneration unit, media may be removed, regenerated in an external regeneration unit, and then returned to the bay for continued service.
- embodiments of products outputted through methods of the disclosure may be of much higher quality and far more representative of the input product than products obtained through other methods. In some embodiments, this may result because methods of the present disclosure do not drive off volatiles and/or scorch the food contents resulting, in some embodiments, enhanced organoleptic properties such as brighter, more concentrated flavor peak and a fresher and/or cleaner product finish with a minimal taste of caramelization or oxidation byproducts.
- reintroduction of the removed water volume, with or without agitation may be performed to reconstitute the original juice.
- embodiments of reconstituted juice produced according to the present disclosure may retain one or more agents selected from vitamins, sugars, salts, acids, oils, and flavor essences in amounts equal to, or substantially equal, to the amounts at which the one or more agents were present in the fruit juice from which the fruit juice concentrate was derived.
- the reconstituted juice is compositionally and/or organoleptically identical to, or is compositionally and/or organoleptically substantially similar to, the original juice, without the need to be fortified and/or enriched with additions of flavorants, essences, oils, vitamins, sugars, salts, acids, and/or the like.
- Embodiments of the system of the present disclosure may often operate at or near atmospheric pressure in order to reduce the diffusion of volatiles from contents under vacuum. Operating at or near atmospheric pressure typically may allow a relatively predictable rate of diffusion from contents into the fluid stream (e.g ., a gaseous stream), and then into absorption media, while maintaining substantially all of the volatile compounds and characteristics of contents.
- the fluid stream e.g ., a gaseous stream
- a system may be operated at a pressure above atmospheric pressure, such as from 761 to 1,500 torr, from 760 to 2,000 torr, from 760 to 3,000, or from 760 to 4,000 torr, to further reduce loss of volatiles from contents.
- a pressure above atmospheric pressure such as from 761 to 1,500 torr, from 760 to 2,000 torr, from 760 to 3,000, or from 760 to 4,000 torr, to further reduce loss of volatiles from contents.
- Embodiments of such a configuration may limit diffusion of both moisture and volatiles from contents into the diffusing fluid (i.e., moving air in this instance) by driving moisture and volatiles into contents using the higher pressure and simultaneously reducing egress of the same.
- the diffusive fluid may rapidly reach saturation of both the volatiles and moisture, thus resulting in net zero further diffusion once saturation is reached.
- the absorption media selectively removing the moisture (and leaving the volatiles)
- moisture may constantly be removed from the fluid and the fluid’s moisture saturation point may never be reached, resulting in continual removal of moisture without any significant removal of volatiles from contents.
- embodiments of the system may further preserve the integrity and quality of contents through the drying process far greater than any current systems or methods.
- operation of a passive container or of an active container may comprise placing absorption media and juice contents in a container, energizing one or more circulation members (if equipped), sealing a container open side with a lid, allowing moisture of the contents to be absorbed by absorption media, replacing media if it becomes saturated and/or if the contents are not at a desired humidity threshold, and/or removing dehydrated contents from the container once the desired humidity threshold is reached.
- dehumidification/drying of the juice content is conducted at ambient atmospheric pressure and room temperature, without additional heating and/or the application of vacuum.
- dehumidification/drying of the juice content is conducted at reduced atmospheric pressure and/or elevated temperature, with the use of heat and/or the application of vacuum.
- a recirculating embodiment may include placing contents in a container and sealing the container with a lid, placing absorption media in an absorption vessel and sealing the absorption vessel, connecting the container to the absorption vessel with one or more pneumatic lines, energizing one or more recirculation members and allowing moisture of the contents to be absorbed by the absorption media, replacing media if it becomes saturated and/or the contents are not at a desired humidity threshold, and/or removing dehydrated contents from the container once the desired humidity threshold is reached.
- a regenerating recirculation embodiment may include placing contents in a container and sealing the container with a lid, placing absorption media in an absorption vessel and sealing the absorption vessel, connecting the container to the vessel using one or more pneumatic lines, energizing one or more recirculation members and allowing moisture of contents to be absorbed by absorption media, optionally switching to unsaturated media for saturated media if the media are saturated and the contents are not at a desired humidity threshold, and/or removing dehydrated contents from container once at they reach a desired humidity threshold step.
- system components and/or subsets thereof described herein may be made available as one or more kits.
- kits may include contained s), dividing members, cartridges, absorption media, gaskets, contents, recirculation system, ports, lines, check valves, absorption vessels, recirculation units, bulk regenerating system, regeneration unit, sensors, valves exhaust member, filters, access panels, and/or the like.
- the above batch embodiment configurations may be adapted to run a continuous flow drying/concentrating process by separating the treated food product (e.g, juice) by density and pumping out the densest portion from the bottom of the chamber into a separate system for continued processing. This separation process may be repeated several times until the densest portion pumped out of the last system in the chain has the desired density, viscosity, water activity, Brix degree, and/or other parameter for harvesting. Density gradients of juice with a variation of water content may also be assisted using by placing the food product through a rotational or centrifugation step. This process may be implemented in batch or continuous configurations.
- the treated food product e.g, juice
- Process control may be conducted on any of the above systems such as by periodically extracting a small sample of the juice content for measurement of water activity/water content, Brix number, and/or the like. Air flow, drying media replacement/recharging, treatment time remaining and like factors may be adjusted based on the measurements taken.
- the fruit concentrate produced as described herein is shelf-stable and may be stored in any convenient containers, such as bottles, jars, barrels, or the like.
- the present disclosure relates to a flexible individual serving pouch or packet system for containing and delivering fruit concentrate.
- the pouch system includes elongated, generally rectangular front and rear panels joined together at top, bottom, and side seals to define an internal containment volume.
- one or more tear notches are formed through side seal(s) to act as stress concentrators for starting and directing a tear opening at or near the top seal. The tear notches do not intrude into the pouch interior product volume.
- a packet may also include a partially perforated or otherwise weakened seam across a corner of the pouch to, once torn, define a pour spout.
- actuation of a weakened tear notch produces a pour spout through which viscous shelf-stable fruit juice concentrate may be extracted from the pouch.
- this pre-weakened seam is not a necessary requirement and is sometimes used to simply define the shortest tear path between notches.
- the pouch has a generally rectangular shape narrowing tail extending therefrom and in others, the pouch has a circular shape.
- the pouch may have a predetermined geometric shape, such as a circle, a square, a rectangle, a triangle, a right circular cylinder, or the like.
- a pouch is made of a flexible, multilayer foil and/or film material, and may include an outer layer (such as PET (polyethylene terephthalate), polyester ( e.g ., coated polyester or the like) that is typically transparent, at least one binding layer (such as LDPE (low-density polyethylene), HPC (hydroxypropyl cellulose), EAA (ethyl acetoacetate), or the like) that may be printable (e.g., through an offset printing process) and/or have a white, transparent, natural, or colored background, a vapor barrier layer (e.g, a metal foil vapor barrier layer, such as aluminum foil, steel foil, copper foil, metal foil, or the like) for preventing loss of flavor by outgassing, dissolution, and/or like mechanism, and an inner layer (such as LLDPE (linear low-density polyethylene), nylon EVOH (ethylene vinyl alcohol), coex film, HDPE (high density polyethylene), EVA (ethylene vinyl a
- an outer layer such as PET
- This inner layer may also be referred to as an inner food contact layer.
- low permeability vapor barriers such as aluminized polyester may be used as barrier for low volatility products.
- Juice concentrate filling the inner volume is typically present as a liquid state.
- the vapor barrier layer is disposed between the inner and outer layers.
- the vapor barrier layer is disposed between the inner and outer layers and is a metal foil vapor barrier layer.
- each of the outer layer, the inner food contact layer, the binding layer, and the vapor barrier layer are made of different materials.
- each of the outer layer, the inner food contact layer, the binding layer, and the vapor barrier layer are made of the same material.
- each of the outer layer, the inner food contact layer, the binding layer, and the vapor barrier layer are all made of aluminum.
- the pouch is generally flat.
- pouches containing food products with a water activity from, for example, 0.2 to 0.6 may further undergo high pressure pasteurization after being sealed in a pouch to further reduce and denature biological contaminants.
- Juice concentrate contained in a pouch may be served in the concentrated viscous format or may be rehydrated to approximate its original juice format.
- the pouch may simply be tom open, such as along a predetermined solid access line, such as by applying torsional forces to the tear notch(es).
- the access line is typically positioned at a location of optimum cross-sectional opening within an extraction direction so as to enable the contents of the pouch to be easily removed without interference.
- the contents of the pouch may be mixed with an appropriate volume of water and stirred or agitated until the contents are fully homogenized.
- a pouch is formed as a sachet, insofar as the seals operate to manage the tension on the panels to maintain the flat, rectangular shape of the packet when filled with fruit concentrate and to maximize the sachet surface area.
- the sachet is typically prepared in a ‘form, fill, and seal’ operation, more typically under an inert atmosphere, such as positive pressure N2, to yield fruit juice concentrate filled and sealed sachets.
- the pouch may have any other convenient shape, such as shown in the drawings, or such as cylindrical, if a single side seal is opted.
- the sachet is generally flat.
- a sachet comprises a first multilayered sheet of a predetermined geometric shape sealed to a second identically-shaped sheet to yield a deformable fluid-tight sachet defining an internal volume and an outer edge separating the internal volume from its external environment.
- each of the first and second sheets comprises an inner food contact layer, an outer later, at least one binding layer, and a vapor barrier layer as described elsewhere herein.
- each of the first and second sheets comprises an inner food contact layer, an outer later, at least one binding layer disposed between the inner and outer layers, and a vapor barrier layer as described elsewhere herein, where each layer in each sheet is the same or different from the corresponding layer in the other sheet.
- each such vapor barrier layer is a metal foil vapor barrier layer.
- each layer in each of the first and second sheets, is made of the same material. In some embodiments, in each of the first and second sheets, each layer is made of aluminum.
- a pouch or sachet comprises one or more tear notches.
- a pouch or sachet comprises a first tear notch formed through an outer edge of the sachet that separates the internal volume from the external environment.
- a pouch or sachet further comprises a second tear notch formed through the outer edge and spaced from the first tear notch.
- a pouch or sachet further comprises a first weakened tear strip extending between the first tear notch and the second tear notch.
- Additional single-serving pouch shapes such as a stick packs or tetrahedron pouches, or multiple serving pouches, such as spouted pouches or bulk pack bags, may also be used to selectively dispense fruit juice concentrate of the present disclosure.
- stick pouches may be formed on vertical form, fill, and seal systems, and may enable greater surface area to volume ratios thereby enhancing the utilization of packaging materials
- most multi-serving pouches may be constructed as pre-formed pouches and may be filled either directly through the nozzle, or alternatively through a portion of unsealed film, which may then be sealed following filling. In the case of nozzle filling a vacuum may be applied to the pouch prior to filling, thereby removing excess headspace in the pouch resulting in high shelf life and low oxidation.
- the contents may be dispensed manually, pneumatically, or through mechanical depression of the vessel walls.
- Nozzles may contain non-drip tips, such as silicone cross-slit valves or peristaltic valves, to limit atmospheric exposure to remaining pouch contents.
- These pouches are typically between 0.1 and 3.5 L in internal volume, while bulk pouches may be 3.5 L to 1,000 L.
- a food-safe drum such as a 5-gallon pail (approximately 19 L) or a 55-gallon drum (approximately 208 L), or a non-refrigerated tanker truck, such as a 30,000-gallon (approximately 113,562 L) tanker truck, may be used to store concentrated juice with a water activity of less than 0.60 under ambient temperatures without organoleptic degradation.
- the drum may be made of a solid vapor barrier and may be constructed as a reusable vessel.
- a serving of juice may be provided by partially sealing two multilayer sheets together to yield an open enclosure.
- the open enclosure is filled with a sufficient amount of fruit juice concentrate to yield a predetermined volume of reconstituted juice (such as, for example, 8 ounces), typically under an inert atmosphere.
- the two multilayer sheets are completed sealed together to fully enclose the fruit juice concentrate, yielding a sachet containing sufficient fruit juice concentrate to be reconstituted with added water to yield reconstituted fruit juice.
- the open enclosure may be filled with a sufficient amount of fruit juice concentrate to provide, upon reconstitution with added water, at least one serving of reconstituted fruit juice, such as one serving, two servings, three servings, four servings, five servings, six servings, seven servings, eight servings, nine servings, or ten servings.
- the sachet is then transported ( e.g ., to a purchaser) at ambient temperature.
- the fruit juice concentrate filled sachet is shelf-stable at ambient temperature for at least one year, at least three years, at least five years, at least seven years, or at least ten years.
- the pouch measures 130 mm by 65 mm by 5 mm, where the thickness refers to the thickness when filled with fruit juice concentrate within the fill volume. In some embodiments, the pouch measures from 70 to 200 mm in length and from 30 to 90 mm in width, with a thickness between 2 and 8 mm when filled. In some embodiments, the pouch shape, dimensions, thickness, and layer arrangement may be varied as desired.
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Non-Alcoholic Beverages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Package Specialized In Special Use (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Drying Of Solid Materials (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
Claims
Priority Applications (8)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202280019571.2A CN116981366A (en) | 2021-01-07 | 2022-01-07 | Method and apparatus for preserving flavor of food and shelf-stable food |
EP22737190.3A EP4274425A2 (en) | 2021-01-07 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
IL305091A IL305091A (en) | 2021-02-05 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
JP2023541562A JP2024502604A (en) | 2021-01-07 | 2022-01-07 | Method and apparatus for preserving food flavor and shelf-stable food |
AU2022205368A AU2022205368A1 (en) | 2021-01-07 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
CA3204362A CA3204362A1 (en) | 2021-01-07 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
US18/271,285 US20240065284A1 (en) | 2017-05-26 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
MX2023008116A MX2023008116A (en) | 2021-01-07 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products. |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US202163134759P | 2021-01-07 | 2021-01-07 | |
US63/134,759 | 2021-01-07 | ||
US17/168,304 US11758918B2 (en) | 2017-05-26 | 2021-02-05 | Methods and apparatus for processing chocolate |
US17/168,304 | 2021-02-05 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2022150614A2 true WO2022150614A2 (en) | 2022-07-14 |
WO2022150614A3 WO2022150614A3 (en) | 2022-08-25 |
Family
ID=82358810
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2022/011655 WO2022150614A2 (en) | 2017-05-26 | 2022-01-07 | Methods and apparatus for preserving flavor in food products and shelf-stable food products |
Country Status (7)
Country | Link |
---|---|
EP (1) | EP4274425A2 (en) |
JP (1) | JP2024502604A (en) |
CN (1) | CN116981366A (en) |
AU (1) | AU2022205368A1 (en) |
CA (1) | CA3204362A1 (en) |
MX (1) | MX2023008116A (en) |
WO (1) | WO2022150614A2 (en) |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040065056A1 (en) * | 2002-10-02 | 2004-04-08 | Michael Wilford | Patch for flexible container |
BRPI0801053A2 (en) * | 2008-02-11 | 2009-11-17 | Pascoal Sante Caruso | food production and preservation process valid for up to four years |
WO2010052703A1 (en) * | 2008-11-04 | 2010-05-14 | Natural Bits Food Design Ltd. | Semi-solid honey-based products |
US8336743B2 (en) * | 2009-07-14 | 2012-12-25 | Scholle Corporation | Tap |
WO2014113016A1 (en) * | 2013-01-18 | 2014-07-24 | Perfecseal, Inc. | Tear-open pouch for fragile thin materials |
US10994525B2 (en) * | 2015-11-27 | 2021-05-04 | Tetra Laval Holdings & Finance S.A. | Method for manufacturing a laminated packaging material, the laminated packaging material and packaging containers made therefrom |
-
2022
- 2022-01-07 EP EP22737190.3A patent/EP4274425A2/en active Pending
- 2022-01-07 CA CA3204362A patent/CA3204362A1/en active Pending
- 2022-01-07 WO PCT/US2022/011655 patent/WO2022150614A2/en active Application Filing
- 2022-01-07 AU AU2022205368A patent/AU2022205368A1/en active Pending
- 2022-01-07 JP JP2023541562A patent/JP2024502604A/en active Pending
- 2022-01-07 CN CN202280019571.2A patent/CN116981366A/en active Pending
- 2022-01-07 MX MX2023008116A patent/MX2023008116A/en unknown
Also Published As
Publication number | Publication date |
---|---|
MX2023008116A (en) | 2023-09-18 |
WO2022150614A3 (en) | 2022-08-25 |
AU2022205368A1 (en) | 2023-08-24 |
CA3204362A1 (en) | 2022-07-14 |
JP2024502604A (en) | 2024-01-22 |
EP4274425A2 (en) | 2023-11-15 |
CN116981366A (en) | 2023-10-31 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Kerr | Food drying and evaporation processing operations | |
US10273439B2 (en) | Alcoholic beverage concentrate process | |
AU659160B2 (en) | The production of pre-packaged preserved meals | |
Lozano | Fruit manufacturing | |
CN102132844B (en) | Producing method of debitterized low-carbohydrate freeze-dried lemon slices | |
US20220211068A1 (en) | Methods and apparatus for preserving flavor in food products and shelf-stable food products | |
FR2520005A1 (en) | WINE WITH REDUCED ALCOHOLIC DEGREE AND ITS MANUFACTURE | |
PT2085001E (en) | Apparatus for preparing beverages from soluble preparations with improved aroma-preserving device | |
US20240065284A1 (en) | Methods and apparatus for preserving flavor in food products and shelf-stable food products | |
WO2022150614A2 (en) | Methods and apparatus for preserving flavor in food products and shelf-stable food products | |
AU2022205368A9 (en) | Methods and apparatus for preserving flavor in food products and shelf-stable food products | |
US20240016173A1 (en) | Method, apparatus, and system for extracting essential flavorants from produce | |
HU228362B1 (en) | Aromatization of soluble beverages | |
EP3420066B1 (en) | Maturation process of at least one alcoholic liquid with the recovery of volatile compounds and apparatus for making the same | |
WO2023192914A2 (en) | Method, apparatus, and system for preserving flavor in food products and shelf-stable food products | |
IL305091A (en) | Methods and apparatus for preserving flavor in food products and shelf-stable food products | |
Potter et al. | Food dehydration and concentration | |
JP2017108680A (en) | Garden stuff preservation apparatus and preservation method | |
Potter et al. | Food dehydration and concentration | |
CN110487012A (en) | A kind of flavor fresh-keeping refrigerator | |
Al Baloushi et al. | Experimental Study on Direct, Indirect and open Air Drying of Kiwi Fruits using a Hybrid Cabinet type Solar Dryer | |
EP3490888B1 (en) | Device for vacuum-packing a product, in particular a solid food product | |
CN109094858B (en) | Fruit and vegetable package, storage device and storage method | |
WO2021194988A1 (en) | Packaging and method for plant matter | |
TWM458811U (en) | Separation type solid object adsorption device |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ENP | Entry into the national phase |
Ref document number: 3204362 Country of ref document: CA |
|
WWE | Wipo information: entry into national phase |
Ref document number: MX/A/2023/008116 Country of ref document: MX |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2023541562 Country of ref document: JP |
|
REG | Reference to national code |
Ref country code: BR Ref legal event code: B01A Ref document number: 112023013608 Country of ref document: BR |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 305091 Country of ref document: IL |
|
ENP | Entry into the national phase |
Ref document number: 2022737190 Country of ref document: EP Effective date: 20230807 |
|
ENP | Entry into the national phase |
Ref document number: 2022205368 Country of ref document: AU Date of ref document: 20220107 Kind code of ref document: A |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22737190 Country of ref document: EP Kind code of ref document: A2 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 202280019571.2 Country of ref document: CN |
|
ENP | Entry into the national phase |
Ref document number: 112023013608 Country of ref document: BR Kind code of ref document: A2 Effective date: 20230706 |