Isochoric impregnation of solid foods at subfreezing temperatures Patent uri icon

abstract

  • Fruits and vegetables are impregnated with ascorbic acid impregnation fluids during an isochoric freezing process. The ascorbic acid impregnation fluids are infused into the void pores of fruits and vegetables, without destroying cellular tissue. The infusion of ascorbic acid can prevent browning of fruits and vegetable products, increase the products' vitamin C content, and inhibit microbial growth.

author list (cited authors)

  • Mchugh, T. H., Bilbao-Sainz, C., Powell-Palm, M. J., & Rubinsky, B.

complete list of authors

  • Mchugh, TH||Bilbao-Sainz, C||Powell-Palm, MJ||Rubinsky, B

publication date

  • September 2022