Methods for sterilizing, stabilizing and packaging harvested produce
View Patent ↗Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.
1. A method of manufacturing CPCPP for storage in a commercial bulk storage container, comprising the steps of:
preparing and blanching said produce, thereby creating pre-processed produce,
adding water and at least one acid or salt to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium,
passing electric current through said mixture in an ohmic processing vessel to bring it up to a temperature range of between about 165° F. and about 220° F., thereafter holding said mixture within said temperature range for between about 2 minutes and about 4 minutes, to form said CPCPP suitable for aseptic packaging in said container, without first packaging said mixture,
where the fraction by weight of said pre-processed produce in said container ranges from about 65% to about 90%.
2. The method of claim 1 wherein a carbohydrate sweetener is also added to said packing medium prior to passing electric current.
3. The method of claim 1 wherein said step of passing electric current occurs at a temperature that is about 20° F. to 80° F. greater than the temperature of said blanching step.
4. The method of claim 1 where the volume of said container is more than 2.5 gallons.
5. The method of claim 1 wherein said adding comprises adding at least one of: citric acid, mallic acid, fumaric acid, lactic acid, ascorbic acid, erythorbic acid, sulfuric acid, phosphoric acid, sodium acid sulfate and sodium acid phosphate to said mixture.
6. The method of claim 1 where said packing medium further includes an anti-foaming agent.
7. The method of claim 1 where the pH of said packing medium is adjusted to within 0.1 of the average pH of said produce in a step prior to said passing of electric current.
8. The method of claim 1 where said produce is fruit selected from the group consisting of: peach, pear, pineapple, cherry, mangos, grapes, orange, grapefruit, kumquat, pomelo, tangelo, citrange, citron, lemon, lime, mandarin and tangerine.
9. The method of claim 1 where said produce is a single type of fruit selected from the group consisting of: peach, pear, pineapple, cherry, mangos, grapes, orange, grapefruit, kumquat, pomelo, tangelo, citrange, citron, lemon, lime, mandarin and tangerine.
10. The method of claim 9 wherein said fruit is a peach and has a texture that is greater than about 100,000 g·mm when measured at about the time of said aseptic packaging.
11. The method of claim 1 wherein said passing of electric current has a duration of between about 30 seconds and about 150 seconds.