Extending shelf life of fruit or vegetable by snap freezing at below freezing point for a time so short that the flesh does not freeze

Extending shelf life of fruit or vegetable by snap freezing at below freezing point for a time so short that the flesh does not freeze

Patent Report sterilized in container is measured at the point of the worst initial heatability for given product type in given containertype, to esta...

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Patent Report sterilized in container is measured at the point of the worst initial heatability for given product type in given containertype, to establish principles by which product temperature changes with time. The real value of the index of lethality is determined and compared with the required value of this index to fix the sterilization-system parameters. Point of worst initial heatability is determined by measuring tempcrature of product being sterilized across the entire container volume primarily along central axis at different distance from 020-93 bottom, fixing values for each time moment. Assay for pesticides in foods based on interaction of pesticide and radio-labelled compound with receptors or enzymes in insect brain homogenate Charm Sci. Inc. US-5200311; 6 April 1993 Assay for determining the concentration of an organophosphorus or carbamate pesticide in a food sample is performed by: (a) incubating the sample with an insect brain tissue homogenate containing receptors or enzymes that interact with the pesticide; (b) incubating the mixture with a lJClabelled compound (I) that interacts with the receptors or enzymes; (c) separating a liquid phase from the mixture; and (d) measuring the radioactivity of the liquid phase and comparing it with standards. Other tissue homgenates, e.g. of chick brain. may be used. (I) is a “C-labelled form of the naphthol salt (sic). e.g. ‘“Cpesticide or is a ‘“C-labelled naphthylacetate. The homogenate is derived from flies, bees, beetles, aphids. mosquitoes and mites (sic). The liquid phase 021-93 is separated by chromatography or ultrafiltration. Extending shelf life of fruit or vegetable by snap freezing at below freezing point for a time so short that the flesh does not freeze Meldrum C. R. WO-9308696; 13 May 1993 The shelf-life of produce is extended by (i) subjecting it to a snap freeze medium; (ii) keeping this medium at or below freezing point and (iii) removing the product from the medium. Snap-freezing comprises exposing to freezing temperatures for a time insufficient to freeze the flesh of the product. The snap-freeze medium is a slurry of non-artificial by-products, especially of the same or a similar species. The medium also contains sugars, fruit acids and/or acetic acid. Snap-freezing is at 27-32°C for 10-30s. The product is especially first washed in a preconditioning bath. This is especially at elevated temperature with sub- to ultrasonic vibration. especially for 5-30s at 90°C and 20-2000 kHz. The product was then dried to crystallize a film of flurry on the outer surface of the product. The drying is at a constant temperature of 60-70°C. 022-93 Pasteurizer for milk, fruit and vegetable juices, etc. has body with a working wheel having radial channels and flexible element with channels and toothed surface to act on medium Daltseolit Ind. Coop. Firm SU-1738211; 7 June 1992 Body has product feeding and removal pipes, working wheel with radial channels of varying cross-section, and drive motors. Wheel has flexible element also containing radial channels of varying cross-sections, its crown and inner surface with teeth. between which circular channel having varying is made. Projections of flexible element cross-section, adjacent to radial channel, on side opposite rotation direction, are movable. Medium of treatment is fed along pipe to working wheel turned by motor, and moved by centrifugal force along radial channel, undergoing hydrodynamic action. caused by varying profile and change in motion-speed. Medium is simultaneously acted on mechanically by projcction, which alters through cross-section of radial channel. As

medium moves between channels, recesses in toothed inner surface projection on crown of element.

it is slowed down by and speeded up by 023-93

Reflected light sorting system for fruit and vegetable products uses directly reflected light from surface and diffused light emanating from within object to establish properties of fluid material Oseney Ltd WO-9307468; I5 April 1993 The apparatus comprises a scanning source directing a light beam towards an object, such as a tomato moving in the Xdirection, and three dctcctors arranged to receive directly reflected light and diffused light. In operation, the scanner moves along a y-axis, illuminating the tomato, from which directly reflected light is received by a line sensor which provides an output signal. Light entering the material of the tomato is subjected to scattering so that a region becomes illuminated from within. Photosensitive line detectors monitor the levels of diffused light. Comparison of relative levels of directly reflected and diffusely reflected light signals cnablc information to be derived as to surface and subsurface defects. 024-93 Clarification of juices in food processing includes ultrasound air flow causing sedimentation of colloidal admixtures outside density fluctuation zone Khasanov KH SU-1733039; 15 May 1992 Process includes the action of ultrasound air flow destroying colloidal structure of suspended particles in juice flow and causing their sedimentation. Juice flow is in the zone of regular shock waves in direction perpendicular to air flow, and sedimentation of colloidal particles is outside the zone of density fluctuations. Gas pressure at active nozzle is 1.55 10atm. Device contains reservoir for juice inlet, chamber, active nozzle. outlet and tank. The zone of density fluctuations is determined by L = (l-l .5) d/S. where d is the distance between nozzle and the zone of regular shock waves, and S is the area of output ring nozzle. 025-93 Determination of quantity of nickel in fat products by liquid to liquid extraction with ethanol-ethyl ether solution of oxyethylidene diphosphonic acid, or its potassium or sodium salts, etc. Most. Maslozhirprom. Res. Prodn. Assoc. SU-1730579; 30 April 1992 In this method a liquid to liquid extraction of the sample is carried out using 0.05-0.10% alcholic ethercal solution of oxymethylidcne diphosphonic acid (I) or its potassium or sodium salts, used in the ratio l:l-2:l to the mass of the sample to be tested. The extraction is carried out for 30-60s. Heating is carried out in the range 25-50°C. Before colorimetric testing the extract obtained is suffused with distilled water in the ratio I : l-2:2. 026-93 Determination of heavy metals in dairy products packing materials by adding acetate buffer to mineralized infusion of material adding complex-forming agent, extraction and measuring absorbance of extract Dairy Ind. Res. Inst. 23 January 1992 Obtained mineralized extract is brought to pH level 6.3-6.5 by addition of acetate buffer and treated with complcxforming agent comprising sodium dicthyl dithiocarbonate. Produced complexes are extracted with carbon tetrachloride and the absorbance of the obtained extract at wavelengths 287 + 2 and 5 I5 + 5 nm are determined. Total weight content of heavy metals is found from the measured level of absorbance. Has 60-600 times higher sensitivity than the known method. 027-93

Food Control

1994 Volume

5 Number