METHOD AND APPARATUS FOR PRESERVATION TREATMENT OF STARCHY FRUITS OR VEGETABLES

摘要

1,261,416. Preserving fruits and vegetables. FYNS KONSUM INDUSTRI A.S. 6 Aug., 1969 [9 Aug., 1968], No. 39420/69. Heading A2D. Starchy fruits and vegetables are preserved by contacting the fruits and vegetables with hot steam containing sulphur dioxide, the content of sulphur dioxide being reduced to zero during the last part of the steam treatment. The sulphur dioxide-containing steam may be generated by heating water containing a compound which will evolve sulphur dioxide on heating in sodium metabisulphite. Prior to the above treatment, the fruit and vegetables may be blanched. A suitable apparatus for carrying out the above processes is shown in Fig. 1 wherein the fruit or vegetable is placed in treating chamber 14. Steam is passed through the line 20 to the water chamber 16 containing water having dissolved therein a sulphur dioxide generating material. The sulphur dioxide-containing steam is generated in chamber 16 and passes through the sieves 17 to contact the fruit or vegetable. Steam may be exhausted from the apparatus through the lines 40. The apparatus may be held at a reduced pressure by the use of a pump connected to the main line 44. The amount of sulphur dioxide generating material is such that towards the end of the process, pure steam is generated in the chamber 16. At the termination of the process the fruit or vegetable may be removed by the use of a screw conveyor 13 and mashed in the mashing apparatus 62, 64. The process is particularly applicable to the production of mashed potato and yam.