A method for fruit processing comprising heat-treatment in the presence of pectin esterase and calcium ions

A method for heat-treating an entire fruit or vegetable or fruit or vegetable pieces in the presence of calcium ions, and preferably also pectin esterase. The fruit or vegetable pieces survive such heat-treatment, such as sterilisation or pasteurisation, with only minimal damage to their texture and...

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Bibliographische Detailangaben
Hauptverfasser:	COUTEL, YVES ANDRE GERARD, DALE, RODNEY HUGH SHARPE
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A method for heat-treating an entire fruit or vegetable or fruit or vegetable pieces in the presence of calcium ions, and preferably also pectin esterase. The fruit or vegetable pieces survive such heat-treatment, such as sterilisation or pasteurisation, with only minimal damage to their texture and firmness.