Fruit and vegetable peservation process
AssigneeDel Monte Corporation
InventorsMelissa Anne PALLESCHI, Karim NAFISI-MOVAGHAR
Life of this patent
Estimating the term…
Abstract
An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) applying pressure to the container in the range of about 2,000 to about 120,000 psi, preferably about 90,000 psi, for a time period in the range of about 1 to about 20 minutes, preferably about 5 minutes at a temperature in the range not lower than freezing and not greater than about 230° F.
Claims16
A preservation process for fruits, vegetables, and combinations thereof comprising the steps of:
- placing a food item in a package;
- adding a pH modification medium to the package to achieve a combined pH for the product and medium in the range of about 2 to about 6;
- establishing a liquid environment in the package;
- sealing the package;
- subjecting the sealed package to a pressure in the range of about 2,000 to about 120,000 psi at a temperature in the range of about 32° F. to about 230° F. for a time period in the range of about 1 to about 20 minutes to sterilize the food item;
- and
- depressurizing the sealed package.
Dependencies are inferred from the claim text.