GB986178A - Improvements in the vacuum preservation of foodstuffs - Google Patents

Improvements in the vacuum preservation of foodstuffs

Info

Publication number
GB986178A
GB986178A GB1889863A GB1889863A GB986178A GB 986178 A GB986178 A GB 986178A GB 1889863 A GB1889863 A GB 1889863A GB 1889863 A GB1889863 A GB 1889863A GB 986178 A GB986178 A GB 986178A
Authority
GB
United Kingdom
Prior art keywords
food
vacuum
chamber
beckmann
foodstuff
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.)
Expired
Application number
GB1889863A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of GB986178A publication Critical patent/GB986178A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Dairy Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

986,178. Preserving liquid foodstuffs. E. BECKMANN, D, BECKMANN, and U. BECKMANN. May 13, 1963 [May 15, 1962], No. 18898/63. Heading A2D. A foodstuff in liquid or emulsion form is preserved by degasifying and de-aerating it in a container by the application of a vacuum of absolute pressure at least as low as 9 mm. Hg. (preferably 2 mm. Hg.), the vacuum being such that the foodstuff is cooled to a temperature no higher than 8‹C., but is not frozen, by evaporation of a portion of its water content, so that decomposition due to bacteria, enzymes and fermentation is substantially suppressed, and the foodstuff is stored in the degasified and de-aerated condition. Liquid food is drawn from tank 13, Fig. 2, into a chamber 1 held under the high vacuum created by a steam jet ejector 3 with an associated steam feeding line 4, a watercooled condenser 6 and an air pump 9 to keep the condenser under vacuum. During the vacuum treatment and cooling of the food in the chamber, air sucked in past the valve 11 induces circulation of the food, as depicted. Alternatively, the food may be stirred mechanically. If the food does not contain sufficient liquid capable of being vapourized under vacuum, water (previously filtered or sterilized by ultra-violet radiation and degasified) may be added through conduit 15 prior to or during the application of the vacuum. The food may be introduced into the chamber in the form of a spray directed on to a rotating disc or rotating vanes. In order to avoid any possibility of freezing, the food may first be heated by superheated steam or hot air in a continuous flow heater partially filled with glass balls or small stones, Fig. 5 (not shown). The treated food may be extruded from the chamber (if desired after storage therein) by pressurized inert gas or steam. Milk cream, fruit and vegetable juices, pulps and slurries, emulsions of oils and fats with water, and medicines are mentioned. Specification 821,369 is referred to.
GB1889863A 1962-05-15 1963-05-13 Improvements in the vacuum preservation of foodstuffs Expired GB986178A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEB0067250 1962-05-15

Publications (1)

Publication Number Publication Date
GB986178A true GB986178A (en) 1965-03-17

Family

ID=6975454

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1889863A Expired GB986178A (en) 1962-05-15 1963-05-13 Improvements in the vacuum preservation of foodstuffs

Country Status (1)

Country Link
GB (1) GB986178A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2489101A1 (en) * 1980-08-29 1982-03-05 Blaizat Claude Refrigeration of food prods. by evaporative loss of water - into adsorbent material from which it can be restored to prod.
US4680188A (en) * 1982-06-11 1987-07-14 Royal Champignon Process for improving the technical efficiency and preservation quality of canned mushrooms
EP0309455A1 (en) * 1985-12-06 1989-04-05 Burg Stanley P Hypobaric storage of non-respiring animal matter without supplementary humidification.
US4933411A (en) * 1989-02-10 1990-06-12 Gifford Dennis W Process for vacuum packing food products
US5262151A (en) * 1991-11-25 1993-11-16 Montgomery Robert E Stabilized enzymatic antimicrobial compositions
US5270033A (en) * 1991-11-25 1993-12-14 Montgomery Robert E Antimicrobial composition and method of making same
WO2005004643A2 (en) * 2003-06-30 2005-01-20 Tropicana Products, Inc. Cold de-aeration in production of citrus juices

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2489101A1 (en) * 1980-08-29 1982-03-05 Blaizat Claude Refrigeration of food prods. by evaporative loss of water - into adsorbent material from which it can be restored to prod.
US4680188A (en) * 1982-06-11 1987-07-14 Royal Champignon Process for improving the technical efficiency and preservation quality of canned mushrooms
EP0309455A1 (en) * 1985-12-06 1989-04-05 Burg Stanley P Hypobaric storage of non-respiring animal matter without supplementary humidification.
EP0309455A4 (en) * 1985-12-06 1990-02-06 Burg Stanley P Hypobaric storage of non-respiring animal matter without supplementary humidification.
US4933411A (en) * 1989-02-10 1990-06-12 Gifford Dennis W Process for vacuum packing food products
US5262151A (en) * 1991-11-25 1993-11-16 Montgomery Robert E Stabilized enzymatic antimicrobial compositions
US5270033A (en) * 1991-11-25 1993-12-14 Montgomery Robert E Antimicrobial composition and method of making same
WO2005004643A2 (en) * 2003-06-30 2005-01-20 Tropicana Products, Inc. Cold de-aeration in production of citrus juices
WO2005004643A3 (en) * 2003-06-30 2005-03-24 Tropicana Prod Inc Cold de-aeration in production of citrus juices

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