FRUIT AND VEGETABLE PESERVATION PROCESS
An HPP method for preserving fruits may include the steps of: (a) placing a prepared fruit in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) deaeration; (d) adding a modifying medium such as a sweetener; (e) vacuum infusion of the solution into the prepared fruit; (f) sealing the container; and (g) 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.
1 . A fruit preservation process comprising the steps of:
preparing fruit in consumable form;
vacuum infusion of a medium into the prepared fruit to achieve an attribute selected from the group consisting of texture, aroma, flavor, appearance, nutrition, and microbial resistance;
packaging the fruit in a 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 120 minutes to pasteurize the food item; and
depressurizing the sealed package.
2 . The fruit preservation process of claim 1 including the further step of draining excess medium prior to sealing.
3 . The fruit preservation process of claim 1 including the infusion of a pH modification medium, to achieve a combined pH for the fruit and medium in the range of about 2 to about 6.
4 . The fruit preservation process of claim 1 including the infusion of a modification medium to achieve a predetermined characteristic selected from the group consisting of a sweetener, a texture modifier, an aroma, a flavor, an appearance modifier, a nutrition modifier, and a microbial resistance modifier.
5 . The fruit preservation process of claim 1 wherein the prepared fruit is subjected to a deaeration step prior to sealing the package.
6 . The fruit preservation process of claim 1 further including the step of minimizing the volume of any gas in the package.
7 . The fruit preservation process of claim 6 wherein the minimization step occurs under vacuum conditions.
8 . The fruit preservation process of claim 1 further including the step of sealing the package in the presence of a vacuum.
9 . The fruit preservation process of claim 1 wherein the sealed package is subjected to a pressure in the range of about 70,000 to about 100,000 psi.
10 . The fruit preservation process of claim 9 wherein the sealed package is subjected to a pressure in the range of about 80,000 to about 90,000 psi.
11 . The fruit preservation process of claim 10 wherein the sealed package is subjected to a temperature in the range of about 35° F. to about 100° F.
12 . The fruit preservation process of claim 1 wherein the sealed package is subjected to a temperature in the range of about 35° F. to about 70° F.
13 . The fruit preservation process of claim 1 wherein the sealed package is subjected to a pressure for a time period in the range of about 1 to about 10 minutes.
14 . The fruit preservation process of claim 1 wherein the step of adding a pH modification medium includes applying a medium with a pH of about 4.
15 . A fruit preservation process for fruit comprising the steps of:
preparing fruit in consumable form;
applying a liquid to the prepared fruit, the liquid containing a sweetener and a pH modification medium so as to achieve a combined pH for the fruit and liquid in the range of about 2 to about 6;
draining excess medium;
packaging the fruit in a liquid environment in a 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 60 minutes to sterilize the food item; and
depressurizing the sealed package.
16 . The fruit preservation process of claim 15 wherein the step of sealing the package includes the step of minimizing the volume of any gas in the package.
17 . The fruit preservation process of claim 16 wherein the sealing step occurs under vacuum conditions.
18 . The fruit preservation process of claim 15 wherein the sealed package is subjected to a pressure in the range of about 70,000 to about 100,000 psi.
19 . The fruit preservation process of claim 18 wherein the sealed package is subjected to a pressure in the range of about 80,000 to about 90,000 psi.
20 . The fruit preservation process of claim 19 wherein the sealed package is subjected to a temperature in the range of about 35° F. to about 100° F.
21 . The fruit preservation process of claim 15 wherein the sealed package is subjected to a temperature in the range of about 35° F. to about 70° F.
22 . The fruit preservation process of claim 15 wherein the sealed package is subjected to a pressure for a time period in the range of about 1 to about 20 minutes.
23 . The fruit preservation process of claim 15 wherein the step of adding a pH modification medium includes applying a medium with a pH of about 4.
24 . A fruit preservation process comprising the steps of:
preparing fruit in consumable form;
packaging the fruit in a 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 120 minutes to pasteurize the food item; and
depressurizing the sealed package.
25 . The fruit preservation process of claim 24 , further including deaerating the prepared fruit before the packaging step.
26 . The fruit preservation process of claim 24 further including deaerating the prepared fruit after the packaging step.
27 . The fruit preservation process of claim 24 further including the step of applying a medium to the prepared fruit to achieve an attribute selected from the group consisting of texture, aroma, flavor, appearance, nutrition, and microbial resistance.
28 . The fruit preservation process of claim 27 wherein the medium applying step precedes the packaging step.
29 . The fruit preservation process of claim 27 wherein the medium applying step follows the packaging step.
30 . The fruit preservation process of claim 28 including the further step of draining the applied medium from the prepared fruit.
31 . The fruit preservation process of claim 29 including the further step of draining the applied medium from the prepared fruit.
32 . The fruit preservation process of claim 27 further including the step of infusing the applied medium into the prepared fruit using a vacuum.
33 . The fruit preservation process of claim 32 wherein the medium infusing step precedes the packaging step.
34 . The fruit preservation process of claim 32 wherein the medium infusing step follows the packaging step.
35 . The fruit preservation process of claim 33 including the further step of draining the applied medium from the prepared fruit.
36 . The fruit preservation process of claim 34 including the further step of draining the applied medium from the prepared fruit.