Description:TECHNICAL FIELD
[0001] The present invention generally relates to a process for food preservation.
BACKGROUND
[0002] Preservation processes are widely used by the food processing industry. Such processes aim at increasing the shelf life of foods, keeping their natural features so as to allow their future consumption without them having their essential features, such as flavor and texture, altered. One danger in preservation methods of the present type is the development of the bacteria Clostridium botulinum which is a major pathogenic bacteria as regards humans and can prove fatal. Of course, it is advisable to minimize the danger of this bacteria developing.
[0003] Typically, these foods can only be preserved using complicated and often expensive procedures. Some of the more common procedures involve dehydration, salinization, acidification, lyophilization, pasteurization, or canning. Although all are useful methods of food preservation each has its drawbacks. For example, many foods cannot be pasteurized. Salinization and acidification, although performed safely for hundreds of years, is not possible for certain foods, and few foods can be dehydrated without the irreversible loss of nutrient value. Other methods simply render the food unpalatable. There is also a significant trend in the industry away from the use of preservatives. Preservatives are expensive and their cost is added to the cost of the food. To reduce this cost would be clearly preferable. Further, consumers are increasingly demanding products which are free of all added chemicals.
[0004] Therefore, there is a need of a device which overcomes the aforementioned problems.
SUMMARY
[0005] Embodiments of the present disclosure present technological improvements as solutions to one or more of the above-mentioned technical problems.
[0006] Before the present subject matter relating to a process for food preservation, it is to be understood that this application is not limited to the particular system described, as there can be multiple possible embodiments which are not expressly illustrated in the present disclosure. It is also to be understood that the terminology used in the description is for the purpose of describing the implementations or versions or embodiments only and is not intended to limit the scope of the present subject matter.
[0007] This summary is provided to introduce aspects related to a process for food preservation. This summary is not intended to identify essential features of the claimed subject matter nor is it intended for use in determining or limiting the scope of the present subject matter.
[0008] In an embodiment, a process for food preservation is disclosed. The method for food preservation includes the steps of subjecting perishable food items to high-pressure processing within the range of 100 MPa to 600 MPa for a specified duration, thereby extending shelf life while preserving nutritional content.

BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
[0009] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The same numbers are used throughout the drawings to reference features and modules.
[0010] Figure 1 illustrates a schematic view of the heating system used in the preservation process stage of the present invention.
[0011] Figure 2 illustrates an exemplary configuration of yeast and mold count of preservative-free pickles.
[0012] Figure 3 illustrates an exemplary configuration of flavor assessment of preservative-free pickles.
[0013] It should be appreciated by those skilled in the art that any block diagrams herein represent conceptual views of illustrative methods embodying the principles of the present disclosure. Similarly, it will be appreciated that any flow charts, flow diagrams, and the like represent various processes which may be substantially represented in computer readable medium and so executed by a computer or processor, whether or not such computer or processor is explicitly shown.

DETAILED DESCRIPTION

[0014] The invention will now be described with reference to the accompanying drawings and embodiments which do not limit the scope and ambit of the invention. The description provided is purely by way of example and illustration.
[0015] One or more embodiments are provided so as to thoroughly and fully convey the scope of the present invention to the person skilled in the art. Numerous details are set forth, relating to specific components, and methods, to provide a complete understanding of embodiments of the present invention. It will be apparent to the person skilled in the art that the details provided in the embodiments should not be construed to limit the scope of the present invention. In some embodiments, well-known processes, well-known apparatus structures, and well-known techniques are not described in detail.
[0016] The terminology used, in the present invention, is only for the purpose of explaining a particular embodiment and such terminology shall not be considered to limit the scope of the present invention. As used in the present invention, the forms "a,” "an," and "the" may be intended to include the plural forms as well, unless the context clearly suggests otherwise. The terms "comprises," "comprising," “including,” and “having,” are open ended transitional phrases and therefore specify the presence of stated features, integers, steps, operations, elements, modules, units and/or components, but do not forbid the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof. The particular order of steps disclosed in the process of the present invention is not to be construed as necessarily requiring their performance as described or illustrated. It is also to be understood that additional or alternative steps may be employed.
[0017] In an embodiment, a process for food preservation is disclosed. The method for food preservation includes the steps of subjecting perishable food items to high-pressure processing within the range of 100 MPa to 600 MPa for a specified duration, thereby extending shelf life while preserving nutritional content.
[0018] In another implementation, the method includes the step of utilizing controlled atmosphere packaging, involving enclosing perishable food items in a modified atmosphere comprising specific gas composition and levels to inhibit spoilage and maintain freshness over an extended period.
[0019] In another implementation, the food preservation method includes the step of involving dehydration techniques and the application of natural preservatives to inhibit microbial growth, the dehydration process being accomplished through air drying, freeze-drying, or sun drying, while utilizing natural preservatives commonly used for food preservation.
[0020] In another implementation, through cold pasteurization, employing irradiation at specific wavelengths to reduce pathogens and microorganisms while maintaining the sensory and nutritional properties of the preserved food items.
[0021] In another implementation, using vacuum sealing and modified atmospheric conditions to prevent oxidation and maintain the quality of perishable food items, the modified atmosphere being tailored to the specific food product and preservation requirements.
[0022] In another implementation, the method includes the step of employing nano-coating materials to create a protective barrier on the surface of perishable food items, extending shelf life and preventing decay by controlled release of antimicrobial agents.
[0023] In another implementation, the method includes the step of involving fermentation by introducing beneficial bacteria to enhance flavors, inhibit spoilage, and prolong the shelf life of various food products, under controlled temperature and timing conditions.
[0024] In another implementation, through freeze-drying, involving controlled removal of moisture from the food items to retain texture, taste, and nutritional content.
[0025] In another implementation, the method includes the step of using hurdle technology, combining multiple preservation techniques such as temperature control, pH adjustment, and packaging methods to inhibit microbial growth and enzymatic reactions, extending the shelf life of diverse food products.
[0026] The present invention describes a food preservation process that uses specific and combined stages allowing obtaining processed foods with a validity period of up to six months and with their flavor and texture characteristics maintained. The process in question allows that several food types be preserved in different types of packages for a long period, in which food safety and organoleptic characteristics are maintained. In this context, the invention is innovating due to its simplicity and the unexpected results achieved. The food preservation process of the present invention may be executed with any package usually employed by the food processing industry. Such packages may have any size, shape and/or volume wanted to package the food to be processed. Preferably, the package used to pack the food, lined or not by a compatible polymer, is of a material selected among glass, polymer, metal or a mixture of them.
[0027] In an embodiment, the invention is directed to a method for preserving otherwise perishable foods for long periods of time at ambient temperatures. This method is useful for the storage of foods such as fruits and vegetables, gourds and legumes, rice and grains, fish, fish products, meats, and poultry. Preferably, the food is a vegetable selected from the group consisting of carrots, cabbage, soy beans, peppers, cauliflower, artichokes including artichoke hearts, onions, tomatoes, string beans, beets, broccoli, brussel sprouts, okra, potatoes, beans including lima beans, pinto beans, and black eyed peas, radishes, corn, asparagus, hearts of palm, and peas. More preferably, the food is a gourd such as a cucumber, or a fruit such as a green olive. Cucumbers subjected to the method of the invention are called pickles which may be prepared as dill, fresh-pack, gherkin, sweet, Kosher, kim-chi, or some similar type.
[0028] Figure 1 illustrates a schematic view of the heating system used in the preservation process stage of the present invention.
[0029] In an embodiment, the heating system (1) includes a conveyor belt (3) on which the food/package system is placed. The food heating and the heating time as stipulated in stage (b) of the present invention are controlled by the speed with which the conveyor belt carries the food by the heated chamber (2), as well as the internal temperature of the heated chamber (2). Alternatively, the conveyor belt of the heating system (1) may be replaced by mechanisms such as slanted plane, rotating dish, worm screw or other mechanisms compatible with the system. The heated chamber (2) used to heat the food/package system may be formed by several materials of different formats, including a stainless steel pipe. Heating may be provided through steam, electricity, gas or another compatible source.
[0030] After the food/package system heating step (b) of the preservation process of the present invention is finished, the gaseous composition change takes place inside the package containing the food.
[0031] In step (c) of the process of the present invention, the gaseous composition change inside the package takes place by means of full or partial removal of gases present inside the package or by means of the removal of the gases present inside the package followed by the injection of non-oxidizing gases.
[0032] In step (d) of the referred to process, closing/sealing the package containing food takes place simultaneously with the gaseous composition change inside the package containing food of step (c). In case this does not take place simultaneously, closing/sealing the package containing food should take place immediately after the gaseous composition change occurred in step (c). This interval between step (c) and step (d) of the referred to process may be extended in case there are mechanisms to prevent gases present in the atmospheric air from being introduced again into the package. After step (d) of the process of the present invention is finished, the closed/sealed package containing food may be washed before being submitted to thermal treatment of step (e) of the process. Washing of the closed/sealed package is made by any method known in the art, provided the method chosen causes no damage or prejudice to the package and/or quality of the food packed inside it.
[0033] The thermal treatment of step (e) of the process of the present invention takes place preferably in a closed reactor at a controlled pressure of 0.8 kgf/cm2 to 3 kgf/cm2. In a more preferred embodiment, the thermal treatment of the closed/sealed package containing food of step (e) takes place in a closed reactor under a controlled pressure of 1.6 kgf/cm2 to 2.3 kgf/cm2.
[0034] In another embodiment, a sensorial analysis was performed including appearance, smell and texture of a sample of clam in water obtained according to example 1 previously described.
[0035] In another embodiment, Units of clams having a solid and whole consistence, immersed in a slightly cloudy liquid with a few suspension particles. Colors: straw yellow, orange-colored, grayish and black parts (clam); brown-yellowish and orange-colored and black particles (liquid). Typical smell of clam, free from odd smells. Microbiological tests were also performed as to standard count of plates (mesophyls), total coliforms, thermo-tolerant coliforms, S. aureus, B. cereus, sulphite-reducing clostridium at 46° C., Salmonella sp, mould and yeasts for analysis of the clam processed.
[0036] In an embodiment, the tanks are filled with a liquid such as, for example, brine, which prevents softening of the cucumbers and influences the type and extent of microbial growth which will occur. High salt concentrations are used to ferment vegetables such as cabbage whereas lower salt concentrations are preferred for firmer foods such as carrots, olives, and cucumbers. Brine comprises water plus between 10% to about 15% sodium chloride, but may also include additional chemicals such as calcium chloride which prevents softening of vegetables during fermentation, or acids such as glacial acetic acid or vinegar, or lactic acid to lower the pH of the brine to below 4.5, preferably about 4.2, which during fermentation supports propagation of the acid producing bacteria. During fermentation, the tanks are purged with air or inert gas, for example nitrogen, to prevent the accumulation of carbon dioxide. For example, the pickles and a covering brine solution are placed into containers at a ratio of between 50:50 to about 90:10 (solid: liquid).
[0037] Figure 2 illustrates an exemplary configuration of yeast and mold count of preservative-free pickles.
[0038] In an exemplary embodiment, sliced pickle chips were loaded into 2.25 liters (80 fluid oz) polystyrene or polyethylene pouches. Under a near vacuum, pouches were sealed by pressing the open end of the pouch onto a heat element, melting and fusing the plastic closed. Head space in the pouch was no more than about five cubic centimeters (<0.2%) for any pouch. Pouches were placed in the dark at ambient temperature for a period of six months. Each month samples were opened and tested for sugar content using the Clinitest assay. Each month the test results were negative.
[0039] Individual pouches were opened, and samples of liquid were removed. Each sample was tested for growth of yeast and mold. Liquids were diluted tenfold in solutions of peptone-water and directly applied to PYEA plates. Solid samples were placed in a solution of peptone-water, added to a Stomacher (Labline) for about one minute and plated on PYEA plates. Plates were incubated at 30°C (86°F) for four to five days and the number of colonies which developed counted. The count of yeast and mold was made and chartered for the entire six month period. No significant increase in yeast and mold colonies was observed over the entire period of the study.
[0040] Figure 3 illustrates an exemplary configuration of flavor assessment of preservative-free pickles.
[0041] In an exemplary embodiment, the pickles were tested for color, appearance, and flavor. Samples were obtained at monthly intervals and judged by a panel of food technology experts. The color, overall appearance, and flavor of the pickle samples were determined. The experts judged the pickles to be as good as control (9-10), acceptable (6-8), unacceptable (3-5), or rejected (1-2). Control samples were samples of which had been stored in the same solution containing the flavoring agents at 35°F. Results were determined for pickles prepared in the presence or absence of potassium sorbate (0.035%) and stored at 1.5°C (35°F) (controls) or 30°C (86°F). The higher temperature was selected as a test to artificially accelerate the aging process and to increase growth of yeast and mold. In the absence of potassium sorbate, texture (Fig. 2), appearance (Fig. 3), and flavor (Fig. 4) were each deemed to be acceptable or as good as controls indicating that the method of the invention produces a product which can be stored at ambient temperatures for long periods of time which is nearly equal in quality to a fresh counterpart.
[0042] The foregoing description of the invention has been set merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the substance of the invention may occur to person skilled in the art, the invention should be construed to include everything within the scope of the invention.

, Claims:We claim:
1. A method for food preservation, comprising the steps of subjecting perishable food items to high-pressure processing within the range of 100 MPa to 600 MPa for a specified duration, thereby extending shelf life while preserving nutritional content.
2. A process for food preservation, as claimed in claim 1, utilizing controlled atmosphere packaging, involving enclosing perishable food items in a modified atmosphere comprising specific gas composition and levels to inhibit spoilage and maintain freshness over an extended period.
3. A food preservation method, as claimed in any of claims 1 or 2, involving dehydration techniques and the application of natural preservatives to inhibit microbial growth, the dehydration process being accomplished through air drying, freeze-drying, or sun drying, while utilizing natural preservatives commonly used for food preservation.
4. A process for food preservation, as claimed in any of claims 1 to 3, through cold pasteurization, employing irradiation at specific wavelengths to reduce pathogens and microorganisms while maintaining the sensory and nutritional properties of the preserved food items.
5. A method for food preservation, as claimed in any of claims 1 to 4, using vacuum sealing and modified atmospheric conditions to prevent oxidation and maintain the quality of perishable food items, the modified atmosphere being tailored to the specific food product and preservation requirements.
6. A food preservation system, as claimed in any of claims 1 to 5, employing nano-coating materials to create a protective barrier on the surface of perishable food items, extending shelf life and preventing decay by controlled release of antimicrobial agents.
7. A preservation method, as claimed in any of claims 1 to 6, involving fermentation by introducing beneficial bacteria to enhance flavors, inhibit spoilage, and prolong the shelf life of various food products, under controlled temperature and timing conditions.
8. A process for food preservation, as claimed in any of claims 1 to 7, through freeze-drying, involving controlled removal of moisture from the food items to retain texture, taste, and nutritional content.
9. A method for food preservation, as claimed in any of claims 1 to 8, using hurdle technology, combining multiple preservation techniques such as temperature control, pH adjustment, and packaging methods to inhibit microbial growth and enzymatic reactions, extending the shelf life of diverse food products.