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 Rubisnky
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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.
Claims26
-20. (canceled)
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 and collapsible food container;
- (b) adding at least one targeted whole or cut, fruit or vegetable to the flexible and collapsible food container so that the ascorbic acid impregnation fluid is in contact with the at least one targeted whole or cut, fruit or vegetable and sealing the flexible and collapsible food container;
- (c) placing the sealed flexible and collapsible food container in an isochoric chamber and filling the isochoric chamber with a water-based solution;
- and
- (d) reducing a temperature of the isochoric chamber to a temperature between 0° C. to −22° 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 targeted whole or cut, fruit or vegetable, thereby infusing the at least one targeted whole or cut, fruit or vegetable with the ascorbic acid impregnation fluid without destroying the cellular tissue of the at least one targeted whole or cut, fruit or vegetable, and
- wherein the water-based solution filling the isochoric chamber has a freezing point higher than the impregnation fluid.
A method of infusing a bioactive fluid into at least one targeted whole or cut, fruit or vegetable to create a functional food product, the method comprising the steps of:
- (a) pouring a bioactive impregnation fluid into a flexible and collapsible food container;
- (b) adding at least one targeted whole or cut, fruit or vegetable to the flexible and collapsible food container so that the bioactive impregnation fluid is in contact with the at least one targeted whole or cut, fruit or vegetable and sealing the flexible and collapsible food container;
- (c) placing the sealed flexible and collapsible food container in an isochoric chamber and filling the isochoric chamber with a water-based solution;
- and
- (d) reducing a 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 targeted whole or cut, fruit or vegetable, thereby infusing the at least one targeted whole or cut, fruit or vegetable with the bioactive impregnation fluid without destroying the cellular tissue of the at least one targeted whole or cut, fruit or vegetable
- wherein the water-based solution filling the isochoric chamber has a freezing point higher than the impregnation fluid.
A fruit or vegetable composition with an increased infusion of ascorbic acid with a cryo-scanning electron microscopy analysis showing tissue flooded intercellular spaces containing liquid in intercellular spaces indicated by a dendritic appearance, as well as empty intercellular spaces and no apparent disturbances in the cellular tissue in terms of cell size, cell shape, cell-to-cell contact and intracellular appearance.
Dependencies are inferred from the claim text.