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US 5,843,511 AGranted
Firmness in processed vegetables and fruits
AssigneeCornell Research Foundation, Inc.
InventorMalcom C. Bourne
Life of this patent
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AssigneeCornell Research Foundation, Inc.
InventorMalcom C. Bourne
Estimating the term…
Firmness of processed canned foods including fruits and vegetables has been markedly improved by subjecting the fruit or vegetable to a low temperature blanching step at a temperature in the range of 125.degree. F. to 160.degree. F. and preferably from about 140.degree. F. to 155.degree. F. prior to conventional sterilization. Determination of blanch temperature conditions to produce optimum firmness in the processed food is made by first obtaining firmness values of specific foods at various blanch and hold temperatures and thereafter plotting the rate of firmness increase (Newtons/minute) against blanch temperatures. Preferred conditions, which vary for different foods, are obtained from individual plots for each food. Synergistic improvement of firmness results by combining the low temperature blanching with food grade acid (pH) and/or calcium salt additions.
A process for improving the firmness of a vegetable for a canned vegetable product to be subjected to sterilization processing comprising blanching procedure before canning comprising:
A process for improving the firmness of a vegetable for a canned vegetable product to be subjected to sterilization processing comprising blanching procedure before canning comprising:
A process for improving the firmness of a vegetable for a canned vegetable product to be subjected to sterilization processing comprising blanching procedure before canning comprising:
Dependencies are inferred from the claim text.