Isochoric impregnation of solid foods at subfreezing temperatures
OwnerTara H. Mchugh, Cristina Bilbao-Sainz +2inventors
InventorsTARA H. MCHUGH, CRISTINA BILBAO-SAINZ, MATTHEW J. POWELL-PALM, BORIS RUBINSKY
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Abstract
Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellular tissue. The infusion of ascorbic acid can prevent browning of fruits and vegetable products, increase the products' vitamin C content, and inhibit microbial growth.
Claims20
A method of infusing an ascorbic acid impregnation fluid into a targeted whole or cut fruit or vegetable, the method comprising the steps of:
- (a) pouring an ascorbic acid impregnation fluid into a flexible food container;
- (b) adding at least one targeted whole or cut fruit or vegetable to the food container so that the ascorbic acid impregnation fluid is in contact with the at least one fruit or vegetable;
- (c) placing the food container in an isochoric chamber and filling the isochoric chamber with a water-based solution;
- and,
- (d) reducing the temperature of the isochoric chamber to at least 0° C. so that ice forms in the isochoric chamber, wherein the ice formation causes pressure in the isochoric chamber to increase so that the ascorbic acid impregnation fluid penetrates the intercellular structure of the at least one fruit or vegetable, thereby infusing the at least one fruit or vegetable with the ascorbic acid impregnation fluid without destroying the cellular tissue of the fruit or vegetable.
A method of infusing a bioactive fluid into at least one fruit or vegetable to create a functional food product, the method comprising the steps of:
- (a) pouring a bioactive impregnation fluid into a flexible food container;
- (b) adding at least one targeted whole or cut fruit or vegetable to the food container so that the bioactive impregnation fluid is in contact with the at least one fruit or vegetable;
- (c) placing the food container in an isochoric chamber and filling the isochoric chamber with a water-based solution;
- and,
- (d) reducing the temperature of the isochoric chamber to at least 0° C. so that ice forms in the isochoric chamber, wherein the ice formation causes pressure in the isochoric chamber to increase so that the bioactive impregnation fluid penetrates the intercellular structure of the at least one fruit or vegetable, thereby infusing the at least one fruit or vegetable with the bioactive impregnation fluid without destroying the cellular tissue of the fruit or vegetable.
Dependencies are inferred from the claim text.