公开(公告)号：US20120276258A1

公开(公告)日：2012-11-01

申请号：US13273893

申请日：2011-10-14

申请人： Karim NAFISI-MOVAGHAR ,  Melissa Anne Palleschi ,  Michelle E. Moy ,  Amy S. Euske ,  Winston L. Lee

发明人： Karim NAFISI-MOVAGHAR ,  Melissa Anne Palleschi ,  Michelle E. Moy ,  Amy S. Euske ,  Winston L. Lee

IPC分类号： A23B7/153 ,  A23B7/005 ,  A23B7/00

CPC分类号： A23B7/085 ,  A23B7/0056 ,  A23B7/153 ,  A23L3/015

摘要： 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.

摘要翻译： 用于保存水果的HPP方法可以包括以下步骤：（a）将制备的水果放置在容量小于约2加仑的容器中; （b）用pH调节溶液填充容器以在容器中建立约2至约6，优选约4的pH; （c）脱气; （d）加入改性介质如甜味剂; （e）将溶液真空注入制备的水果中; （f）密封容器; 和（g）在约2000至约120,000psi，优选约90,000psi的范围内将容器施加约1至约20分钟，优选约5分钟的时间，该温度范围为 不低于冷冻，不大于约230°F