PRESERVATION OF POTATOES

• Main Authors: TUNG, MARVIN, POWRIE, WILLIAM D
• Format: Patent
• Language: English
• Published: 09.11.1976
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

1510883 Food treatment CRESTON VALLEY FOODS Ltd 30 April 1975 [10 May 1974] 18016/75 Heading A2D A process for treating a raw food product comprises (a) immersing the food product in an aqueous solution of citric acid, ascorbic acid, a salt of one of these acids, sulphur dioxide added to the solution in free form or as an alkali metal sulfite or metabisulfite or a mixture of two or more of said compounds, followed by (b) immersing in an aqueous solution of an alkali metal acid pyrophosphate and optionally a reducing saccharide, followed by (c) immersing in an aqueous solution of an alkaline earth metal halide optionally with an alkali metal halide. Process steps (a) to (c) may be carried out at above ambient temperatures. After the above treatment, the food product may be sealed under a partial vacuum in a flexible, impervious container and sterilized under elevated pressure and temperature conditions. The container may be of a material derived from aluminium foil, nylon and or a polyolefin. The solution used in step (c) may also contain an amylose-complexing agent and a surfactant. The product resulting from step (c) may first be sprayed with a flavouring solution before insertion into the sealable container. The process is particularly suited to the treatment of potatoes, cauliflower and apples.