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

公开(公告)号：US08425962B2

公开(公告)日：2013-04-23

申请号：US12715589

申请日：2010-03-02

申请人： Melissa Anne Palleschi ,  Karim Nafisi-Movaghar

发明人： Melissa Anne Palleschi ,  Karim Nafisi-Movaghar

IPC分类号： A23B7/00 ,  A23B7/005

CPC分类号： A23B7/00 ,  A23B7/154 ,  A23L3/015 ,  A23L3/3508 ,  A23L3/3562 ,  A23L19/03 ,  B65B25/041 ,  B65B31/00 ,  B65B55/14 ,  B65B55/18 ,  B65B55/22

摘要： An HPP method for preserving a food item such as a fruit or vegetable may include the steps of: (a) placing a prepared fruit and/or vegetable in a container having a capacity less than about two gallons; (b) filling the container with a pH modifying solution or sauce to establish a pH in the container in the range of about 2 to about 6, and preferably about 4; (c) dearation; (d) sealing the container; and (e) 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： 用于保存食物如水果或蔬菜的HPP方法可以包括以下步骤：（a）将制备的水果和/或蔬菜置于容量小于约2加仑的容器中; （b）用pH调节溶液或调味汁填充容器以在容器中建立约2至约6，优选约4的pH; （c）宣告; （d）密封容器; 和（e）在约2,000至约120,000psi，优选约90,000psi的范围内将容器的压力施加在约1至约20分钟，优选约5分钟范围内的时间段内，温度范围为 不低于冷冻，不大于约230°F