US3879568A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process for dehydrating bananas and banana product
Assignee: Massachusetts Institute of Technology
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Filing: 1973-06-25
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Granted: 1975-04-22
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Expires: 1993-06-25
Abstract
Abstract This invention provides a process for preparing a dehydrated banana which comprises slicing the fruit of a ripe banana along its length from 1 to 3 times to form lengthwise peeled banana slices having the carpel region exposed along their length, contacting the slices with steam to increase the temperature of the interior of the slices up to about 85*C to 95*C and maintaining that temperature for about 1/2 to 4 minutes, and dehydrating said steam blanched slices at a temperature from 50*C to 65*C to reduce the moisture content of the banana slices to less than about 20%. The slices are contacted with steam before they are substantially discolored due to enzymic discoloration. The product obtained thereby retains a substantial portion of the characteristic cellular structure of the banana, is substantially free of enzymic discoloration, has a water activity of less than about 0.6, and is rehydratable to yield a product with an appearance, texture, color, aroma and flavor similar to that of fresh ripe banana pulp. The dehydrated product retains those properties for at least 3 months under normal storage conditions.
Inventors
- 👤 Nancy N R Luh
- 👤 James K Palmer
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-29 23:39
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/06; A23B7/02; A23B7/0205; A23B7/022
Claims Analysis
Total Claims: 14
Claim 1
Independent Claim
136 words
THE PROCESS FOR PREPARING A DEHYDRATED BANANA HAVING SUBSTANTIAL PORTION OF THE CELLULAR STRUCTURE OF A RIP BANANA WHICH COMPRISES SLICING A RIPE BANANA LENGTHWISE 1 TO 3 TIMES TO FORM A PLURALITY OF BANANA SLICES HAVING THE CARPEL REGION EXPOSED ALONG THEIR LENGTH, TO FORM SLICES HAVING THE SAME SIZE CONTACTING SAID SLICES WITH STEAM TO INCREASE THE TEMPERATURE OF THE INTERIOR OF SAID SLICES UP TO ABOUT 85*C TO 95*C FOR ABOUT 1/2 TO 4 MINUTES, SAID SLICES BEING CONTACTED WITH STREAM PRIOR TO SAID SLICES BEING SUBSTANTIALLY DISCOLORED DUE TO ENZYMIC DISCOLORATION, AND DEHYDRATING SAID STEAM BALANCHED SLICES IN A RELATIVELY DRY ATMOSPHERE AT A TEMPERATURE FROM ABOUT 50*C TO 65*C FOR A PERIOD OF TIME SUFICIENT TO REDUCE THE WATER CONTENT OF THE BANANA SLICES TO LESS THAN ABOUT 20 WEIGHT PERCENT.
Claim 2
Dependent Claim
136 words
THE PROCESS FOR PREPARING A DEHYDRATED BANANA HAVING SUBSTANTIAL PORTION OF THE CELLULAR STRUCTURE OF A RIP BANANA WHICH COMPRISES SLICING A RIPE BANANA LENGTHWISE 1 TO 3 TIMES TO FORM A PLURALITY OF BANANA SLICES HAVING THE CARPEL REGION EXPOSED ALONG THEIR LENGTH, TO FORM SLICES HAVING THE SAME SIZE CONTACTING SAID SLICES WITH STEAM TO INCREASE THE TEMPERATURE OF THE INTERIOR OF SAID SLICES UP TO ABOUT 85*C TO 95*C FOR ABOUT 1/2 TO 4 MINUTES, SAID SLICES BEING CONTACTED WITH STREAM PRIOR TO SAID SLICES BEING SUBSTANTIALLY DISCOLORED DUE TO ENZYMIC DISCOLORATION, AND DEHYDRATING SAID STEAM BALANCHED SLICES IN A RELATIVELY DRY ATMOSPHERE AT A TEMPERATURE FROM ABOUT 50*C TO 65*C FOR A PERIOD OF TIME SUFICIENT TO REDUCE THE WATER CONTENT OF THE BANANA SLICES TO LESS THAN ABOUT 20 WEIGHT PERCENT.
Claim 3
Dependent Claim
136 words
The process for preparing a dehydrated banana having substantial portion of the cellular structure of a ripe banana which comprises slicing a ripe banana lengthwise 1 to 3 times to form a plurality of banana slices having the carpel region exposed along their length, to form slices having the same size contacting said slices with steam to increase the temperature of the interior of said slices up to about 85*C to 95*C for about 1/2 to 4 minutes, said slices being contacted with steam prior to said slices being substantially discolored due to enzymic discoloration, and dehydrating said steam blanched slices in a relatively dry atmosphere at a temperature from about 50*C to 65*C for a period of time sufficient to reduce the water content of the banana slices to less than about 20 weight percent.
Claim 4
Dependent Claim
136 words
The process for preparing a dehydrated banana having substantial portion of the cellular structure of a ripe banana which comprises slicing a ripe banana lengthwise 1 to 3 times to form a plurality of banana slices having the carpel region exposed along their length, to form slices having the same size contacting said slices with steam to increase the temperature of the interior of said slices up to about 85*C to 95*C for about 1/2 to 4 minutes, said slices being contacted with steam prior to said slices being substantially discolored due to enzymic discoloration, and dehydrating said steam blanched slices in a relatively dry atmosphere at a temperature from about 50*C to 65*C for a period of time sufficient to reduce the water content of the banana slices to less than about 20 weight percent.
Claim 5
Dependent Claim
28 words
The process of claim 1 wherein prior to steam blanching, said slices are sliced transversely from 1 to 2 times to form slices having a substantially equal size.
Claim 6
Dependent Claim
32 words
The process of claim 2 wherein the banana slices are cut transversely prior to completing said dehydration step when the moisture content of said slices is less than about 50 weight percent.
Claim 7
Dependent Claim
22 words
The process of claim 3 wherein a composition which retards enzymic discoloration is added to the banana slices prior to steam blanching.
Claim 8
Dependent Claim
22 words
The process of claim 2 wherein a composition which retards enzymic discoloration is added to the banana slices prior to steam blanching.
Claim 9
Dependent Claim
33 words
The process of claim 2 wherein the banana slices are cut transversely prior to completing said dehydration step when the water content of said slices is between about 30 and 35 weight percent.
Claim 10
Dependent Claim
36 words
The process of claim 1 wherein the banana slices are cut transversely into the desired configuration prior to completing said dehydration step when the water content of said slices is less than about 50 weight percent.
Claim 11
Dependent Claim
22 words
The process of claim 7 wherein a composition which retards enzymic discoloration is added to the banana slices prior to steam blanching.
Claim 12
Dependent Claim
37 words
The process of claim 1 wherein the banana slices are cut transversely into the desired configuration prior to completing said dehydration step when the water content of said slices is between about 30 and 35 weight percent.
Claim 13
Dependent Claim
22 words
The process of claim 9 wherein a composition which retards enzymic discoloration is added to the banana slices prior to steam blanching.
Claim 14
Dependent Claim
22 words
The process of claim 1 wherein a composition which retards enzymic discoloration is added to the banana slices prior to steam blanching.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-04-21 | 1978-10-21 | 1979-04-22 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-04-21 | 1982-10-21 | 1983-04-22 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-04-21 | 1986-10-21 | 1987-04-22 | $7700.00 | Window Closed / Lapsed |