GB2231768A - Fluidised bed treatment of vegetable material - Google Patents
Fluidised bed treatment of vegetable material Download PDFInfo
- Publication number
- GB2231768A GB2231768A GB8912239A GB8912239A GB2231768A GB 2231768 A GB2231768 A GB 2231768A GB 8912239 A GB8912239 A GB 8912239A GB 8912239 A GB8912239 A GB 8912239A GB 2231768 A GB2231768 A GB 2231768A
- Authority
- GB
- United Kingdom
- Prior art keywords
- vegetable material
- fruit
- water soluble
- fluidised bed
- pieces
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 239000005418 vegetable material Substances 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000654 additive Substances 0.000 claims abstract description 11
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 description 8
- 239000012530 fluid Substances 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000005243 fluidization Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 210000000416 exudates and transudate Anatomy 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2076—Apparatus for coating with powders or granules, e.g. sprinkling
- A23G3/2084—Apparatus for coating with powders or granules, e.g. sprinkling the solid particles being in a fluidised bed or whirling bed, e.g. conveyed fluidised bed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Vegetable material eg. whole fruit, fruit pieces, cut or whole vegetables is treated with water-soluble additive such as sugar or salt using a fluidised bed of additive in particulate form. Free-flowing particulate vegetable material has a water-content of 28-80 wt.% and is coated with a water-soluble additive.
Description
Treating method
In the food industry vegetable material such as whole fruit, fruit pieces, vegetables, either cut or whole, are often pretreated with a water soluble additive, e.g. sugar or salt, for modifying the organoleptic properties prior to further processing.
Because of the high concentration of water soluble additives considerable exudation occurs, giving rise to clogging, clumping and sometimes even a soggy mixture. Handling and dosing the pretreated vegetable material may be difficult in this state.
Also the concentrated fluid or slurry comprising the additive and exudate from the vegetable material may adversely affect the properties of products in which the pretreated material is incorporated. Discarding this fluid or slurry would however be a waste and an increase of the costs of the process.
The invention provides a different method of pretreating vegetable material by which the above problems may be reduced or even removed.
The method according to the invention comprises contacting vegetable material with water soluble additives in particulate form and in a fluidised state.
This method can advantageously be used for treating whole fruit or cut fruit with sugar prior to incorporation into desserts, in particular ice confections, thereby preventing the problems of the syrupy fruit juices connected with the usual pretreated fruits.
Vegetables, eg. carrots, beetroot, courgette, mushrooms, celery, including potatoes and potato products such as chips, slices and fancy shaped cuts can be salted and flavoured by treatment in a fluidised bed of dry salt, preferably coarse sea salt, which if required includes dry flavouring.
In a preferred embodiment of the process the fluidising gas is of a low relative humidity, which may be achieved by heating the gas, in practice some 10 to 30"C above ambient temperature.
Simultaneous softening may be achieved by a proper temperature control and even pasteurization may be effected if the temperature of the fluidising gas is in excess of 60"C.
The invention also relates to a free flowing particulate vegetable material having a water content of from 20 to 80% by weight and being coated with a water soluble additive.
For a better understanding of the invention some non-limiting examples of the method according to this invention are given hereinafter:
Example 1
In a batchwise working fluidisation apparatus of 9 cm diameter 1.2 kg of sugar was filled and fluidised by feeding air heated at 70 "C in a sufficient amount to bring fluidisation about. After a steady fluidised state was obtained 0.5 kg frozen strawberries each cut into 4 pieces were dropped in the fluid sugar bed. After 1 hr the air flow was cut off and the fruit pieces were separated from the loose sugar crystals. The pieces were free flowing and evenly coated with sugar and had a dry surface. The solids level of the fruit appeared to have increased to about 60% by weight.
Example 2
The procedure of Example 1 was repeated with some modifications: the temperature of the air in the fluidised bed was 400C and fresh strawberries diced into pieces of about 1 cm were used. The final coated pieces appeared to have lost some water, thereby reducing the actual size of the fruit piece. Again the solids level of the fruit was found to have increased significantly.
Example 3
In an apparatus as described in Example 1, 1.5 kg of sea salt is added and fluidised by introducing air of 70"C into the system. After a steady fluidised state is obtained 0.5 kg of 1.5 cm potato dices were slowly shed into the fluid bed.
After 30 minutes the dices were separated from the salt showing a dry, salted surface.
Example 4
As described in Example 3 sea salt is fluidised by introducing air of 35 C and 0.5 kg sliced mushrooms are slowly shed into the fluid bed. After 45 minutes the slices are separated from the salt.
Example 5
Coarsely cut green celery is processed as described in
Example 4 and after 15 minutes separated from the salt crystals.
Claims (7)
1. A method of treating vegetable material with water
soluble additives, characterized in that vegetable
material is contacted with water soluble additives in
particulate form and in a fluidised state.
2. Method according to claim 1, wherein whole fruit or
fruit pieces are contacted with sugar.
3. Method according to claim 1, wherein vegetable pieces
are contacted with salt.
4. Method according to any claim 1 to 3, wherein a gas
having a temperature in excess of ambient temperature is
used for fluidising.
5. Method according to claim 4, wherein the fluidising gas
is of a temperature in excess of 600C.
6. Method according to any claim 1 to 5, wherein the
fluidising gas is of a low relative humidity.
7. Free flowing particulate vegetable material having a
water content of from 20 to 80% by weight and coated
with a water soluble additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8912239A GB2231768A (en) | 1989-05-26 | 1989-05-26 | Fluidised bed treatment of vegetable material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB8912239A GB2231768A (en) | 1989-05-26 | 1989-05-26 | Fluidised bed treatment of vegetable material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB8912239D0 GB8912239D0 (en) | 1989-07-12 |
| GB2231768A true GB2231768A (en) | 1990-11-28 |
Family
ID=10657466
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8912239A Withdrawn GB2231768A (en) | 1989-05-26 | 1989-05-26 | Fluidised bed treatment of vegetable material |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2231768A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997029649A1 (en) * | 1996-02-13 | 1997-08-21 | Saretzky Eric & Lm | The comminuting of tacky material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB888649A (en) * | 1960-06-07 | 1962-01-31 | Battelle Development Corp | Process for treating food and product resulting therefrom |
| US3391003A (en) * | 1963-11-28 | 1968-07-02 | Armstrong Kenneth Moffatt | Agglomerated particulate materials and method for making same |
| GB1147758A (en) * | 1965-04-20 | 1969-04-10 | Gen Mills Inc | Process and apparatus for making cereal products |
| GB1274864A (en) * | 1968-04-30 | 1972-05-17 | American Potato Co | Agglomerates of potato particles |
-
1989
- 1989-05-26 GB GB8912239A patent/GB2231768A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB888649A (en) * | 1960-06-07 | 1962-01-31 | Battelle Development Corp | Process for treating food and product resulting therefrom |
| US3391003A (en) * | 1963-11-28 | 1968-07-02 | Armstrong Kenneth Moffatt | Agglomerated particulate materials and method for making same |
| GB1147758A (en) * | 1965-04-20 | 1969-04-10 | Gen Mills Inc | Process and apparatus for making cereal products |
| GB1274864A (en) * | 1968-04-30 | 1972-05-17 | American Potato Co | Agglomerates of potato particles |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997029649A1 (en) * | 1996-02-13 | 1997-08-21 | Saretzky Eric & Lm | The comminuting of tacky material |
Also Published As
| Publication number | Publication date |
|---|---|
| GB8912239D0 (en) | 1989-07-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |