Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing

a technology of infrared drying and infrared blanching, which is applied in the field of food processing, preparation, and preservation, can solve the problems of comparable initial capital cost of infrared equipment needed for the idb process, and achieve the effects of preserving nutrients, flavor, and flavor, and reducing the cost of infrared equipmen

Inactive Publication Date: 2006-02-16
UNITED STATES OF AMERICA +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0024] Another advantage of the invention is that blanching and drying can be achieved in a single step rather than the two steps used at present. This results in simpler processing and saves time.
[0025] A major advantage of the invention is that products treated by IDB retain more nutrients, phytochemicals, and flavors compared to blanching conducted with steam or microwave energy.
[0026] Finally, IDB is a versatile technology that can also be used for dehydration and processing of other commodities such as grains, legumes, and meat.
[0027] Other advantages and benefits of IDB will become apparent in the disclosure below.

Problems solved by technology

Moreover, the initial capital cost of the infrared equipment needed for the IDB process is comparable to that for a conventional blanching and tunnel drying system

Method used

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  • Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing
  • Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing
  • Novel infrared dry blanching (IDB), infrared blanching, and infrared drying technologies for food processing

Examples

Experimental program
Comparison scheme
Effect test

examples and experiments

[0057] A Catalytic flameless gas-fired (CFG) infrared emitter from Catalytic Infrared Drying Technologies LLC (Independent, Kans.) was used for these experiments. Other types of infrared emitters or heaters may also be used to generate the required medium and far infrared radiant energy. For comparison, control samples were produced by using a steam blancher and conventional heated air dryer. Various food products such as pears, baby carrots, cut sweet corn and sliced potatoes were used in these experiments to study the effectiveness of IDB.

[0058] The CFG infrared emitter used for these experiments generated medium and far IR with peak energy from 3.3 to 8 microns, utilizing catalyzed natural gas. A schematic of how the emitter was set up to function as an infrared blancher / dryer is shown in FIG. 3. When combined with air across the catalyst, natural gas reacts by oxidation-reduction to yield a controlled bandwidth of infrared energy. Small amounts of CO2 and water vapor are also p...

experiment 1

ars

[0065] Infrared Dry Blanching (IDB) was compared to conventional steam blanching. Pears were used in the first comparison. Test parameters included energy efficiency, weight reduction (through dehydration), enzyme inactivation, time needed to inactivate enzymes, and final product quality.

[0066] Recently-harvested Bartlett pears were diced into approximately half-inch cubes and all samples were dipped in ascorbic and citric acid solution with specified concentration and time periods (See experiment 3) before the blanching and dehydration, which was to prevent oxidation from occurring.

[0067] To determine a benchmark blanching time with steam, samples of pear cubes were blanched for times ranging from 30 seconds to 10 minutes with 75° C. steam. After each sample was blanched for the appointed time, it was cut into two pieces and tested for enzymatic activity, using as a control a sample that had not been subjected to blanching. In particular, each sample was examined for peroxidas...

experiment 2

d Dehydration of Pears using IDB

[0077] Pear samples were also subjected to a dehydration study. The conventional method of dehydrating pears is to subject them, after steam blanching, to hot, forced air in order to drive off water vapor. Since steam blanching cannot be used for dehydration processing and IDB can, IDB has a distinct advantage since it can both blanch and dehydrate in a single step.

[0078] For this experiment, fresh (wet) pear samples were dehydrated using both conventional hot air drying and IDB. Dehydration was conducted until a 50% weight reduction was achieved. The drying rates and weight losses of pears were determined using an automatic weight data acquisition system developed in the researchers' laboratory.

[0079] The temperature setting of the IDB emitter was critical to the outcome of the test. The surface temperature of heater / emitter was measured by using temperature sensors preinstalled in the emitter. The optimum conditions for achieving blanching followe...

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Abstract

This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products. In general, the advantages of IDB include (1) uniform heating which enhances energy efficiency and limits damage from over-heating, (2) capability of zone heating to address differential density, (3) ability to treat large or small lots with the same piece of equipment, (4) portability, since equipment can be built on wheels, and (5) a safe, non-toxic process with no harmful side-effects to humans or the environment.

Description

BACKGROUND OF THE INVENTION [0001] 1. Field of the Invention [0002] The present invention relates to the processing, preparation, and preserving of food. [0003] 2. Description of the Art [0004] In 2002, the average American consumed 284.4 pounds of fruit, 65% of which was processed. In fact, forty four percent of the vegetables produced in the United States are processed in some way. For most fruits and vegetables, “processing” includes blanching which is a procedure used to inactivate the enzymes responsible for quality deterioration of fruits and vegetables. This inactivation is normally achieved by exposing fruits and vegetables to an elevated temperature (70-100° C.) for a period of time (generally 1 -10 minutes). Typical energy sources include hot water, steam or microwave. [0005] Besides the inactivation of enzymes, blanching also operates to reduce microbial contamination, to stabilize color, and to facilitate further processing and handling. [0006] Blanching has generally be...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L3/32
CPCA23B4/01A23B4/031A23B7/01A23N12/06A23B7/06A23B9/04A23B7/02Y02P60/85
Inventor PAN, ZHONGLIMCHUGH, TARA H.
Owner UNITED STATES OF AMERICA
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