Process of air evacuation of foods under ultra-low pressure

Claim 2

The process of enhancing the appearance texture and storage characteristics of foods selected from the group consisting of fruits, vegetables, marine creatures and mushrooms by removing substantially all gases from the tissues and cells of said foods and substituting therefore an aqueous solution into the said tissues, the process comprising: submersing said foods in said solution contained in enclosed vessel, subjecting said submersed foods to a reduction in pressure down to 200-300mm mercury at a rate of pressure decrease not greater than 125 mm of mercury per minute, further decreasing the pressure from 200-300mm mercury to a pressure not greater than 13mm of mercury (absolute) at a rate of pressure decrease not greater than 12mm mercury per minute, both said pressure decrease steps consuming at least a total of 28 minutes, continuing to subject said submersed foods to an absolute pressure of not greater than 13mm of mercury for a dwell time period of at least 1 hour to substantially remove all gases from said tissue and cells, increasing the pressure thereafter to fill with said solution the voids formed in said tissues and cells by the evacuation of the gases, said pressure increase being performed by increasing the pressure up to 55-65mm of mercury at a rate of pressure increase not greater than 12mm of mercury per minute, further increasing the pressure from 60mm of mercury up to atmospheric pressure at a rate of pressure increase not greater than 35mm of mercury per minute, both said pressure increase steps consuming at least a total of 28 minutes, whereby said foods are substantially filled with said solution and thereafter removing said foods from said vessel.

Claim 3

The process of claim 1 wherein said dwell time is at least 1 3/4 hours.

Claim 4

Process of claim 2 wherein said dwell time is at least 2 hours.

Claim 5

The process of claim 1 wherein said pressure during the dwell time is within the range of 2-13mm of mercury.

Claim 6

The process of claim 1 wherein the dwell pressure is within the range of 2-13mm of mercury and the dwell time is at least 1 3/4 hours in the fruit.

Claim 7

The process of claim 5 wherein the total time exceeds approximately 2 hours.

Claim 8

The process of claim 1 wherein the pressure decrease down to 200-300mm of mercury is at a pressure decrease rate of between 50 and 100mm of mercury per minute.

Claim 9

The process of claim 1 wherein not greater than 50 percent by volume (STP) of gases are removed within the first ten minutes.

Claim 10

The process of claim 1 wherein said foods include marine creatures selected from clams, shrimps, crab, scallops, mussels, oysters, lobsters; fruits selected from cherries, apples, pears, apricots, blueberries, strawberries, peaches and the like; vegetables selected from peas, corn, lima beans, string beans, cauliflower, onions, asparagus, brussel sprouts, carrots, potatoes, broccoli and the like;

Claim 11

The process of claim 1 wherein the pressure is first decreased at a maximum rate of 100mm per minute, then decreased to not greater than 13mm Hg at a rate not greater than 10mm Hg per minute.

Claim 12

The process of claim 1 wherein the pressure is raised to 60mm Hg at a maximum rate of 12mm Hg per minute and from 60mm to atmospheric at a maximum rate of 30mm Hg per minute.

Claim 13

The process of claim 1 wherein the total time for the pressure increase and the total time for the pressure decrease steps are each 30 minutes.

Claim 14

The process of claim 1 wherein the pressure is first decreased at a maximum rate of 100mm per minute, then decreased to not greater than 13mm Hg at a rate not greater than 10mm Hg per minute, and wherein the pressure is raised to 60mm Hg at a maximum rate of 12mm Hg per minute and from 60mm Hg to atmospheric at a maximum rate of 30mm Hg per minute, and wherein the total time for the pressure increase and the total time for the pressure decrease steps are each 30 minutes.

Claim 15

The process of claim 13 wherein the total time for the process is at least 2 hours.

Claim 16

The process of claim 1 wherein said foods are cranberries.

Claim 17

The process of claim 1 wherein said foods are mushroom.

Claim 18

Foods selected from the group consisting of fruits, vegetables, marine creatures and mushrooms comprising cells and tissues substantially free of internal gases and impregnated with an aqueous solution, said cells being distended and strengthened whereby said cells and said fruits are capable of maintaining cell integrity during varied temperature processing, said foods being produced by the process of: submersing said foods in said solution contained in enclosed vessel, subjecting said submersed foods to a reduction in pressure down to 200-300mm mercury at a rate of pressure decrease not greater than 125mm of mercury per minute, further decreasing the pressure from 200-300mm mercury to a pressure not greater than 13mm of mercury (absolute) at a rate of pressure decrease not greater than 12mm mercury per minute, both said pressure decrease steps consuming at least a total of 28 minutes, continuing to subject said submersed foods to an absolute pressure of not greater than 13mm of mercury for a dwell time period of at least 1 hour to substantially remove all gases from said tissue and cells, increasing the pressure thereafter to fill with said solution the voids formed in said tissues and cells by the evacuation of the gases, said pressure increase being performed by increasing the pressure up to 55-65mm of mercury at a rate of pressure increase not greater than 12mm of mercury per minute, further increasing the pressure from 60mm of mercury up to atmospheric pressure at a rate of pressure increase not greater than 35mm of mercury per minute, both said pressure increase steps consuming at least a total of 28 minutes, whereby said foods are substantially filled with said solution and thereafter removing said foods from said vessel.

Claim 19

Foods selected from the group consisting of fruits, vegetables, marine creatures and mushrooms comprising cells and tissues substantially free of internal gases and impregnated with an aqueous solution, said cells being distended and strengthened whereby said cells and said fruits are capable of maintaining cell integrity during varied temperature processing, said foods being produced by the process of: submersing said foods in said solution contained in enclosed vessel, subjecting said submersed foods to a reduction in pressure down to 200-300mm mercury at a rate of pressure decrease not greater than 125mm of mercury per minute, further decreasing the pressure from 200-300mm mercury to a pressure not greater than 13mm of mercury (absolute) at a rate of pressure decrease not greater than 12mm mercury per minute, both said pressure decrease steps consuming at least a total of 28 minutes, continuing to subject said submersed foods to an absolute pressure of not greater than 13mm of mercury for a dwell time period of at least 1 hour to substantially remove all gases from said tissue and cells, increasing the pressure thereafter to fill with said solution the voids formed in said tissues and cells by the evacuation of the gases, said pressure increase being performed by increasing the pressure up to 55-65mm of mercury at a rate of pressure increase not greater than 12mm of mercury per minute, further increasing the pressure from 60mm of mercury up to atmospheric pressure at a rate of pressure increase not greater than 35mm of mercury per minute, both said pressure increase steps consuming at least a total of 28 minutes, whereby said foods are substantially filled with said solution and thereafter removing said foods from said vessel.

Claim 20

The foods of claim 17 being cranberries.

Claim 21

The foods of claim 17 being mushrooms.