Disclosed is an antioxidative method for cold dehydration and packaging of fruit and vegetable products, including: reception and verification of their biological certification; manual or automatic washing with drinking water; manual or automatic peeling; cutting, by hand or by special automatic machines; cooking in the oven with dehumidifier and gas burner, at a temperature between 25 C. and 40 C., for 24/48 hours; during cooking, the dehumidified air is discharged from the first end and suctioned wet by the second end and vice versa with alternating steps of 15 minutes; packing, immediately after the dehydration, by way of common machines suitable for packaging a predetermined amount of fruit and vegetable products in sealed opaque bags filled with nitrogen for food use; and storage in dark, fresh and dry warehouses.

A method includes heating a vacuum chamber to a first predetermined temperature, and providing an organic plant material within the vacuum chamber. A vaporizer is heated to a second predetermined temperature, and is in fluid communication with the vacuum chamber. The vacuum chamber is evacuated to a a first predetermined, sub-atmospheric pressure using a vacuum pump. A liquid reagent is injected into the vaporizer such that the liquid reagent transforms into a gaseous/aerosolized reagent. The gaseous/aerosolized reagent is introduced into the vacuum chamber. After waiting a predetermined duration, a sterilization of the organic plant material is achieved. The vacuum chamber is then vented to atmospheric pressure, and the vacuum chamber is again evacuated, to a second predetermined, sub-atmospheric pressure, to remove a reagent residue from the organic plant material, followed by a second venting of the vacuum chamber to atmospheric pressure.

A method includes heating a vacuum chamber to a first predetermined temperature, and providing an organic plant material within the vacuum chamber. A vaporizer is heated to a second predetermined temperature, and is in fluid communication with the vacuum chamber. The vacuum chamber is evacuated to a a first predetermined, sub-atmospheric pressure using a vacuum pump. A liquid reagent is injected into the vaporizer such that the liquid reagent transforms into a gaseous/aerosolized reagent. The gaseous/aerosolized reagent is introduced into the vacuum chamber. After waiting a predetermined duration, a sterilization of the organic plant material is achieved. The vacuum chamber is then vented to atmospheric pressure, and the vacuum chamber is again evacuated, to a second predetermined, sub-atmospheric pressure, to remove a reagent residue from the organic plant material, followed by a second venting of the vacuum chamber to atmospheric pressure.

A vacuum steam blancher using a full-automatic conveyor belt includes a blanching chamber, a pressure casing, a second vacuum pipe; and an automatic control system. The automatic control system is configured to control a steam generation system, a vacuum system, a drainage system and a material conveyor. Steam is introduced to continuously blanch materials. The vacuum steam blancher has a simple structure and reasonable design, and is easily integrated with a production line. Compared to the existing vacuum pulsed blancher that is intermittent and semi-automatic, the vacuum steam blancher of the present application realizes continuous production to meet the needs of the industrialized production.

A method for extending shelf life of a biological soft tissue of an object includes introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; by impregnating the biological soft tissue by applying a vacuum to the biological soft tissue and then releasing the vacuum, wherein the step of applying a vacuum is performed while the biological soft tissue is immersed in an impregnation solution containing said one or more cell protecting agents, and by gradually decreasing the pressure from atmospheric pressure to a minimum pressure in a pressure falling step during a time of from 1 second to 15 minutes, then optionally keeping the minimum pressure in a pressure holding step during a certain time, and then rising the pressure to atmospheric pressure again in a pressure rising step during a time of from 1 second to 15 minutes.

A method for extending shelf life of a biological soft tissue of an object includes introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; by impregnating the biological soft tissue by applying a vacuum to the biological soft tissue and then releasing the vacuum, wherein the step of applying a vacuum is performed while the biological soft tissue is immersed in an impregnation solution containing said one or more cell protecting agents, and by gradually decreasing the pressure from atmospheric pressure to a minimum pressure in a pressure falling step during a time of from 1 second to 15 minutes, then optionally keeping the minimum pressure in a pressure holding step during a certain time, and then rising the pressure to atmospheric pressure again in a pressure rising step during a time of from 1 second to 15 minutes.

The present invention discloses a new method of packing and preserving fruits in liquid (fruit juice, syrup, water, etc). The method comprises packaging fruits, where the fruit is filled into a specifically formulated plastic container, topped with liquid, dosed with inert gases to enforce can integrity, seamed with metal can ends, and thermally processed to eliminate viable microorganisms. The process is unique in that by adjusting thermal processing parameters and manipulating the seam specifications, replacing the metal cans by a flexible and sustainable plastic can, becomes a practical alternative.

Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored.

Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored.

The invention relates to olive processing, and includes methods for producing olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life and flavored stuffings or flavor infusions. In other aspects, the invention provides methods for producing such olives. The invention relates particularly, but not exclusively, to black-ripe olives.