Karim NAFISI-MOVAGHAR,Melissa Anne Palleschi,Michelle E. Moy,Amy S. Euske,Winston L. Lee
申请号：
US13273893
公开号：
US20120276258A1
申请日:
2011.10.14
申请国别(地区):
US
年份:
2012
代理人:
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.
