PROCEDURE FOR TREATING APPLES AND PEARS

Description

BE2024 / 5896 2 processing companies, which consequently have less access to efficient and high-quality pasteurization solutions. The current state of the art clearly demonstrates that there is room for improvement in terms of efficiency, quality, sustainability and flexibility in the processing and pasteurization of fruit. Innovations that address these challenges can offer significant benefits to producers, consumers and the industry as a whole. The present invention aims to find a solution to at least some of the above-mentioned problems. 10 SUMMARY OF THE INVENTION The invention concerns a method for treating fruit in accordance with claim 1. The method includes, among other things, washing, pasteurizing, dewatering and cooling of the cut and / or peeled fruit. Further preferred forms15 are described in claims 2 to 13. The invention offers various advantages in the processing and pasteurization of apples and pears.The modular approach with bins and carts enables efficient, scalable, and flexible processing, suitable for various batch sizes and production scenarios. The process ensures uniform pasteurization, minimizes mechanical damage to the fruit, and preserves its textures and flavor. Furthermore, the combination of steam pasteurization and controlled handling contributes to increased food safety and consistency of the final product. Finally, the design enables efficient logistics and a lower ecological footprint, making the system ideal for both small-scale and industrial applications. DETAILED DESCRIPTION In a first aspect, the present invention concerns a method for treating fruits, preferably apples and / or pears, whereby the fruits are pasteurized and cooked until al dente. The method comprises the steps of pasteurizing for 45 to 75 minutes, followed by rinsing for 5 to 10 minutes and draining the water for 5 to 5 minutes. The pasteurization takes place at a core temperature of 76°C and an overpressure of 200 mbar.After rinsing, the fruits are placed in a cooler.35 Hereby, the fruits are subjected to a force between 5N and 20N. Nom to be penetrated. 2024 / 5896 BE2024 / 5896 3 The fruit processing industry plays a role in supplying high-quality, long-lasting products to consumers worldwide. Especially in a time when sustainability and food safety are becoming increasingly important, processes that process natural products in a minimal way while simultaneously preserving their nutritional value and taste are central. Apples and pears are among the most consumed fruit types and are often processed into various products, such as juices, compotes, and dried fruit. The pasteurization of fruit is one of the most important steps to eliminate microorganisms, which extends the shelf life of products without the need for synthetic preservatives. Through the use of steam treatments, controlled pasteurization is made possible, whereby the natural character of the fruit is better preserved.This aligns seamlessly with the growing demand for products with an authentic and fresh profile in a competitive market. Pasteurization is a thermal process applied to ensure the microbiological safety of food and extend its shelf life by destroying or inactivating pathogenic and spoilage-causing microorganisms. The process owes its name to the French chemist Louis Pasteur, who discovered that controlled heating of liquids, such as milk and wine, could preserve quality while eliminating harmful microbes. Since then, pasteurization has become a standard method in various food sectors, including the processing of dairy, juices, sauces, and fruit. The basic principle of pasteurization involves heating the product to a specific temperature for a certain period of time, followed by rapid cooling. The temperature and duration vary depending on the type of product and the desired effect.Classic methods include low-temperature long-time (LT) pasteurization, in which the product is held at approximately 63°C for 30 minutes, and high-temperature short-time (HTST) pasteurization, in which the product is heated to 72°C for a few seconds. These methods are often applied to liquid products such as milk and fruit juices. There are also advanced variants of pasteurization that have been further developed to better meet the specific needs of products and processes. Flash pasteurization, for example, is an ultra-fast technique primarily used for liquids such as beers and juices to maximize the preservation of taste and nutritional value. In addition, steam pasteurization is becoming increasingly popular, particularly for solid or semi-solid products such as nuts, herbs, and fruit. In this process, steam is used to eliminate surface microorganisms without the product coming into indirect contact with water.Another variant is high-pressure pasteurization (HPP), in which high hydrostatic pressure is used instead of heat to inactivate microorganisms, which better preserves the texture and taste of the product. 5 In one implementation form, the method includes steam pasteurization. Steam pasteurization is a specific variant within pasteurization methods. This technique uses steam as a heating medium to heat the product to temperatures that destroy microorganisms, without direct contact with water or chemical additives. The use of steam has several important advantages:10 it offers a uniform heat distribution, minimizes the risk of uneven pasteurization, and can be efficiently integrated into existing production processes. This makes steam pasteurization particularly suitable for products with a sensitive structure or a surface that is difficult to treat with other methods.15 The product is exposed to steam in an enclosed environment at controlled temperatures between 70°C and 100°C, preferably between 70°C and 80°C, and even more preferably around 76°C. The core temperature of the fruit to be pasteurized is the most important factor here. This must take 10 minutes at 76°C. The time interval during which the product is exposed to steam can vary from a few seconds to a few hours. After this, the fruit is quickly cooled down to stop further heating and preserve quality. Steam pasteurization is particularly effective in reducing microbial contaminants on product surfaces. For apples and pears, this means that the risk of pathogens such as Listeria monocytogenes or Escherichia coli is significantly reduced, which is important for both food safety and consumer confidence.An additional advantage is that steam also helps preserve the natural properties of the fruit, such as texture, color, and taste, because the fruit is not directly exposed to water that can cause the loss of soluble components such as sugars and vitamins. In addition, steam pasteurization is more energy-efficient compared to some other methods because the use of direct heating elements is avoided and steam can be reused in a closed system. This makes the process environmentally friendly and economically attractive for large-scale production. Moreover, it is a drying process, which is particularly valuable in applications where the addition of moisture, as is undesirable in water pasteurization. Before the pasteurization of apples and pears with steam is started, the fruits can undergo one or more pre-treatments to increase the effectiveness of the process and optimize the quality of the final product.These pre-treatments are designed to cleanse the fruit, prepare it for the steam treatments, and remove any unwanted elements that could affect the process or the product. In one form of execution, the pretreatment comprises the thorough washing of the fruit to remove dirt, dust, pesticides, and other residues from the surface. This can be done using water jets, brush systems, or advanced washing installations that can also apply mild cleaning agents or ozone water to further reduce microbial load on the peel. Combinations of the aforementioned washing methods are also possible. For organic products, it is essential to ensure that these processes comply with strict regulations regarding the use of chemicals. In one form of execution, the fruit can be sorted by size, shape, or ripeness. This is important to ensure consistent treatment during pasteurization. Fruits of the same size and ripeness generally react more evenly to the steam, which is important for both food safety and quality preservation.20 Irregularities such as damaged or overripe fruit can be removed during this step to prevent them from negatively affecting the final product. In a further form of processing, the fruit can also be peeled or cut into pieces before pasteurization takes place. Peeling apples and pears25 may, for example, be necessary for applications where the peel is undesirable, such as in the production of compotes or purees. Removing the peel can also improve the penetration of steam into the fruit, which increases the effectiveness of pasteurization. When the fruit is cut into pieces, it is important to do this in a controlled environment to minimize contamination.30 In one execution form, the pretreatment involves briefly immersing the fruit in a water or steam bath to slow down enzymatic reactions, such as the browning of the flesh. This process is called blanching and has the additional advantage that the surface of the fruit is already warmed up, which can reduce the time35 and energy required for pasteurization.For pears, which may be more sensitive to structural changes, an adjusted blanching temperature can be applied to preserve the texture. 2024 / 5896 BE2024 / 5896 6 According to a specific production method, the fruit can be checked for microbiological load or chemical residues before undergoing pasteurization. This can be done by means of rapid tests or sensors integrated into the processing line. This check serves as an additional quality guarantee and can help to meet the stricter requirements of food safety legislation. In a specific production method, apples and pears can undergo several of the previously described pre-treatments, whereby the combination and sequence of these steps are tailored to the specific requirements of the end product. This flexibility makes it possible to optimally guarantee the quality, shelf life, and processability of the fruit.A preferred form of pretreatment involves rinsing the fruit with an aqueous solution of ascorbic acid, a method that is effective in preserving color, flavor, and nutrients by minimizing oxidative processes.15 Rinsing with an aqueous solution of ascorbic acid serves as an antioxidant treatment to prevent enzymatic browning, a common problem with cut or damaged fruit. The concentration of ascorbic acid in the solution can vary depending on the needs of the process. The concentration is between 0.01 wt% and 10 wt%, preferably between 0.1 wt% and 5 wt%, and even more preferably between 0.1 wt% and 2 wt%. The duration of rinsing is also variable and is adjusted to the concentration of the solution, the size of the fruit, and the degree of browning expected. The duration of rinsing is between 30 seconds and 10 minutes, more preferably between 1 minute and 10 minutes, another 25 preferably between 3 minutes and 10 minutes, most preferably between 5 minutes and 10 minutes.These contact times ensure that the treatment is effective without the risk of oversaturation or saponification of the fruit's surface. In a preferred form, the pH of the aqueous solution of ascorbic acid lies between 1.8 and 3, more preferably between 2 and 3, and even more preferably between 2.2 and 2.6.30. In an execution form, the fruits are packed in plastic film after cooling, a process that offers several advantages for preserving the quality and shelf life of the products. The choice of plastic film is based on the possibility of creating a controlled environment around the fruits, in which external factors such as oxygen, moisture, and contaminants are minimized. This packaging process plays a crucial role in protecting the fruits during transport, storage, and distribution. 2024 / 5896 BE2024 / 5896 7 The plastic film used may vary in composition and properties, depending on the specific requirements of the product.Commonly used materials are polyethylene (PE), polypropylene (PP), or multilayer films that combine barrier properties, such as PET / PE laminates. These films are food-safe and offer excellent barriers against oxygen and water vapor, which helps to preserve the freshness of the fruit. In some cases, films with adjusted gas permeability are used to create a controlled atmospheric environment, for example by limiting oxygen exchange and removing carbon dioxide. This slows the respiration of the fruit and inhibits ripening and spoilage. 10 Plastic film packaging not only offers protection against physical damage, such as bruising during transport, but also plays an important role in food safety. The packaging prevents cross-contamination with other products and keeps the microbial risk low. Moreover, the transparency of the film makes it possible for consumers to visually inspect the quality of the fruit without opening the packaging, which contributes to customer satisfaction.Before the fruit is cooked, the products are stored in packaging for at least 24 hours. During this period, the last oxygen in the packaging is consumed by the fruit. This forms an important step to stop discoloration / oxidation of the fruit. After pasteurization, the steam cabinets must be dewatered to remove excess moisture, such as condensed steam. This water removal can be done by means of a combination of mechanical and physical techniques that are tailored to the properties of the fruit to prevent damage and maintain product quality. One method of water drainage involves the use of air currents, in which the fruits are exposed to a controlled flow of warm or cold air. The temperature of the air current can vary between 20°C for cold air and 50°C for warm air, depending on the desired rate of drying and the type of fruit. This technique is effective in removing surface water without affecting the texture or taste of the fruit.The duration of the treatment is usually between 30 seconds and 5 minutes, depending on the airflow speed, which typically varies from 5 to 15 meters per second. 2024 / 5896 BE2024 / 5896 8 A further form of execution involves the use of centrifugal forces. Here, the fruits are placed in a rotating drum or basket, whereby the excess water is flung outwards by the centrifugal force. This technique is suitable for firm fruit such as apples and pears, because it allows for efficient dewatering without exerting significant pressure that could cause damage. The rotation speeds are generally between 500 and 1500 revolutions per minute, with treatment times of 30 seconds to 2 minutes. For more sensitive fruit, or in situations where minimal mechanical stress is desired, a vacuum dewatering system can be used. In this process, the fruits are placed in an enclosed space where a vacuum is created, causing water to evaporate at a lower temperature.This process is gentle on the fruit and preserves optimal quality, but cannot take too long, with treatment times varying from 2 to 10 minutes. A vibratory plate is a mechanical device used in the context of fruit processing to remove excess moisture from fruits such as apples and pears after rinsing and pre-treatments. The vibratory plate works by means of vibrations that shake and drain water from the surface of the fruit, while the fruit is moved across the surface of the plate. This process is an efficient and gentle method for water drainage, especially with large quantities of fruit or when uniform processing is essential. In one design, drainage is included in a vibratory plate. The vibratory plate consists of a flat or slightly inclined plate, made of stainless steel to guarantee food safety and corrosion resistance. The plate is driven by an electric motor that generates vibrations via an eccentric rotor or a similar mechanism.The frequency of the vibrations can vary, usually between 20 and 50 Hz, depending on the size, weight, and sensitivity of the fruit. The amplitude of the vibrations can be adjusted to ensure that the fruits move sufficiently to effectively remove water without causing damage. Fruits are placed on the vibrating plate or transported via a feed line, after which the vibrations ensure that excess water is shaken off the surface of the fruits. The water collects in collection tanks or is discharged via a drain to a collection system. At the same time, the vibrating movement ensures that the fruits move gradually across the plate to the next step in the processing line. 2024 / 5896 BE2024 / 5896 9 An important advantage of using a vibrating plate is that it is a non-invasive method suitable for delicate fruits. Moreover, the process is fast, usually only a few seconds to a few minutes, depending on the quantity and type of fruit.It combines efficient water drainage with a high throughput capacity, making it ideal for industrial applications. In a preferred configuration, water drainage is performed by means of an upward vibrating plate. In some versions of the vibrating plate, additional functions can be integrated, such as air currents or heated surfaces, to enhance the drying effect. This is particularly useful when the fruit is covered with a larger amount of water, such as after rinsing with an ascorbic acid solution. Furthermore, the vibrating plate can be combined with an inspection station, where manual or automated systems can remove damaged or unwanted fruit while the excess water is drained. 15 After pasteurization and drainage, it is crucial that the fruits are cooled for several reasons. Firstly, rapid cooling helps to ensure microbiological safety by limiting the growth of residual micro-organisms. After pasteurization, the fruit is often in a temperature zone in which bacteria or fungi can multiply rapidly.20 By rapidly lowering the temperature to below 10°C, preferably below 7°C, this risk is significantly reduced. Secondly, rapid cooling contributes to the preservation of the fruit's quality. High temperatures can lead to adverse changes in texture, taste, and color,25 especially in sensitive fruits such as apples and pears. By rapidly lowering the temperature, these changes are minimized and the natural firmness and freshness of the fruit are preserved. Moreover, cooling slows down oxidative and enzymatic processes that could otherwise lead to a loss of quality, such as the browning of the flesh.30 In one version, the fruit is cooled in a rapid cooler, a specially designed device that ensures a rapid and controlled temperature drop. The rapid cooler usually operates with a combination of forced air cooling and, in some cases, humidification to minimize moisture loss during the process.35 The temperature in the blast chiller is precisely controlled, usually between -2 and 5 °C, depending on the desired final temperature and the sensitivity of the fruit. 2024 / 5896 BE2024 / 5896 10 The cooling process in a blast chiller can vary from a few minutes to hours, depending on the quantity of fruit, the initial temperature after pasteurization, and the desired final temperature. To guarantee efficient and uniform cooling, the fruits are often placed on perforated trays or in containers that allow for maximum air circulation. In some configurations, a conveyor belt is used to move the fruits gradually through the chiller, ensuring continuous processing and consistent quality. An additional advantage of using a rapid cooler is that it can be more energy-efficient compared to conventional cooling methods, especially due to simple heat recovery in a heat exchanger. Because the cooling takes place quickly and efficiently, unnecessary heat loss to the environment is minimized.Moreover, the precise control of temperature and airflow makes it possible to tailor the process to the specific requirements of different fruit types and processing volumes.15 In addition to directly cooling the fruit, the blast chiller can also be combined with additional processes. For example, light humidification can be applied to promote the hydration of the fruit and prevent dehydration, which is particularly important for products that are later sold fresh. For applications where the fruit is frozen or further processed, such as for juice or purée production, the blast chiller can serve as an intermediate step to gradually adjust the temperature before deep freezing takes place. In one implementation form of the method, the fruits can be prepared prior to pasteurization by means of peeling and / or removing the core. These preparatory steps depend on the intended application of the end products and offer flexibility to adapt the method to the specific requirements of processing or consumption.30 Peeling the fruit before pasteurization is often applied when a smooth texture of the final product is desired, such as in the production of purée, baby food, or clear juices. By removing the peel, potentially undesirable structures, bitter substances, or residues of plant protection products are eliminated, resulting in a more homogeneous and attractive product. Peeling35 can be performed mechanically or manually, using processes such as steam peeling or knives, depending on the peels and the speed of production. 2024 / 5896 BE2024 / 5896 11 Core removal is another processing method used to eliminate the core of the fruit, including seeds and hard parts. This process is particularly relevant when the fruit is intended for direct consumption or as an ingredient in products where a uniform texture is essential, such as fruit pieces in desserts or pastries. Core removal can be performed mechanically using specialized equipment that precisely cuts out the core, with minimal waste of flesh.In an alternative form of preparation, however, the fruits can remain intact and be processed without prior peeling or core removal. This approach is particularly suitable for applications where a robust and natural presentation of the fruit is desired, such as in stews, compotes, or applications where peeling and coreing contribute to taste, texture, or nutritional value. Moreover, this approach offers process advantages, such as lower complexity and higher processing capacity, because fewer preparatory steps are required. The choice of whether or not to peel the fruits or remove the cores is aligned with factors such as the desired final quality, the target markets, and the efficiency of the production line. Each of these approaches can be integrated into the pasteurization process described, thereby increasing the versatility of the method and making it applicable to various product forms and market segments.In one version of the process, the fruits are wrapped in cooking foil, which are subsequently stacked or organized into one or more carts. These carts are then placed as a whole into a steam cabin, where pasteurization of the fruit takes place. The use of bins and carts offers an efficient and structured method for processing large quantities of fruit, guaranteeing good air circulation and uniform steam penetration. The carts on which the packaged fruits are placed are designed for easy transport and efficient placement in the steam cabin. In one version, they include wheels and have a modular design, allowing for various co.