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WO2019199241A1 - Process of durian preservation by pasteurization - Google Patents

Process of durian preservation by pasteurization Download PDF

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Publication number
WO2019199241A1
WO2019199241A1 PCT/TH2018/000056 TH2018000056W WO2019199241A1 WO 2019199241 A1 WO2019199241 A1 WO 2019199241A1 TH 2018000056 W TH2018000056 W TH 2018000056W WO 2019199241 A1 WO2019199241 A1 WO 2019199241A1
Authority
WO
WIPO (PCT)
Prior art keywords
durian
degree celsius
ripeness
hot water
process according
Prior art date
Application number
PCT/TH2018/000056
Other languages
French (fr)
Inventor
Souwan PHAKDIVONG
Original Assignee
Phakdivong Souwan
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from TH1801002201A external-priority patent/TH1801002201A/en
Application filed by Phakdivong Souwan filed Critical Phakdivong Souwan
Publication of WO2019199241A1 publication Critical patent/WO2019199241A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the field of food preservation.
  • Pasteurization is a food preservation process that kills many bacteria. It was invented by Louis Pasteur, a French scientist. Pasteur noticed that wine treated at about 55 degree Celsius would not turn sour, as untreated wine always do. He realized that heat could kill certain micro-organisms that would have spoiled the wine. Further development of the process led to pasteurization of cow milk.
  • Modem pasteurization technique involves different time and temperatures, e.g. treatment at 62 degree Celsius for 30 minutes or treatment at 77 degree Celsius for 15 minutes. Nevertheless, these combinations of time and temperature cannot kill many heat-resistant bacteria and therefore Pasteurized product must be kept at low temperature to prevent growth of these other microbes.
  • the taste as flavor, as well as the nutritional quality of pasteurized milk are very close to those of untreated milk, closer than what other preservation methods can produce.
  • present preservation methods for durian involves transformation of the fresh fruit into oven-dry flakes, condensed jam, or otherwise low moisture products, all for the merit of longer storage-life that offers convenience in overseas transport and shelf storage, at the expense of losing the natural flavor, texture, and appearance, which are salient features of the fruit.
  • the present invention is an application of existing preservation method in order to preserve durian in its natural state, maintaining its natural appearance, flavor and texture.
  • the product of the present invention is suitable for international trade as well as sustained display. Summary of the Invention
  • the process of durian preservation by Pasteurization comprises the steps of testing and receiving packaging material (1), testing and selecting the durian fruit (2), transportation (3), separation (4), cleaning (5), cooling (6), placing in hot water (7), placing in cold water (8), refrigerating (9), delivering (10), which is characterized according to the degree of ripeness of the durian as follow:
  • the hot water in (7) must be neither cooler than 60 degree Celsius nor hotter than 70 degree Celsius.
  • the hot water in (7) must be neither cooler than 70 degree Celsius nor hotter than 82 degree Celsius.
  • the hot water in (7) must be neither cooler than 82 degree Celsius nor hotter than 94 degree Celsius.
  • the hot water in (7) must be neither cooler than 94 degree Celsius nor hotter than 100 degree Celsius.
  • the temperature of the cold water in step (8) must be neither lower than 3 degree Celsius nor higher than 5 degree Celsius.
  • the hot water treatment step (7) and the cold water treatment step (8) must be performed consecutively, without any pause in between the steps that would allow gradual drift of the durian temperature.
  • the hot water treatment step (7) and the cold water treatment step (8) are performed in two separate treatment pools with controlled circulation of water.
  • the refrigeration step (9) and delivery step (10) involve storing the temperature-treated durian in a refrigerated chamber, with temperature not lower than 0 degree Celsius and hot higher than 3 degree Celsius.
  • this preservation process by Pasteurization is for use with fresh durian that has not been subject to any other food preservation process.
  • this preservation process can be used with other fruits of similar characteristics and ripeness profiles to durian.
  • the total duration of the processes after transportation (3) to the refrigeration step (9) must not exceed 48 hours.
  • Figure 1 is a flow diagram that illustrates the steps in the preservation of durian according to this present invention.
  • Figure 2 is a table showing the temperatures of the hot water and cold water treatments according to this present invention.
  • the process of durian preservation by Pasteurization comprises the steps of testing and receiving packaging material (1), testing and selecting the durian fruit (2), transportation (3), separation (4), cleaning (5), cooling (6), placing in hot water (7), placing in cold water (8), refrigerating (9), and delivering (10).
  • the step of testing and receiving packaging materials (1) comprises test for conformity with the packaging prototype design that has been approved by the regulating authority, e.g. the Food and Drug Administration, and test for microbial contamination of the package.
  • the step of testing and selecting the durian fruit (2) involves tests for contamination of any dangerous substances the durian might have picked up from the environment. Any durian fruit with potential danger to the consumers must be separated and destroyed.
  • the step of transportation (3) is normally accomplished by trucks. When these trucks arrive at the processing factory, trained personnel will separate (4) these fresh durian fruits into groups according to the degree of ripeness of the fruit. After separation, the pulp units (durian flesh with attached seeds) are separated from the husk and cleaned (5).
  • the pulp unit After weighing and assessing the ripeness of the durian once more, the pulp unit is packed into the prepared container. Then the manufacturing date is stamped on the container. The sealed container is placed in a cold room (6).
  • the packaged pulp unit After equilibrating in the cold room (6), the packaged pulp unit is placed in a hot water pool (7) to start the Pasteurization process.
  • the temperature of the hot water depends on the degree of ripeness of the durian according to the Table in Figure 2. The ripeness of the durian is expressed in per cent, from 60 to 90.
  • the packaged pulp unit is left in the hot water for 2 hours. The temperature of the water is measured regularly to make sure that the temperature of the water is uniform throughout the pool. After 2 hours in the hot water pool, the packaged pulp unit is immediately moved to the cold water pool. The water temperature in this pool is between 3 and 5 degree Celsius, inclusive.
  • the water in this cold water pool is dosed with chlorine as a disinfectant. The temperature of the water is measured regularly to make sure that the temperature of the water is uniform throughout the pool.
  • the packaged durian pulp units are moved to the cold room (9).
  • the temperature of this cold room is between 0 and 3 degree Celsius, inclusive.
  • the same temperature range is also prescribed for delivering (10) and storage before sale.
  • the packaged durian can be kept in the cold up to between 4 and 12 months depending on customer’s need and actual storage condition.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

This invention is a method for preserving durian for a longer period than technically achievable at present. Durian preserved using this method will not decompose or change in appearance or flavor from its natural character. Tenderness of durian flesh can be selected from the fruit's ripeness, which can be categorized into different degrees. For each degree of ripeness, the invention teaches the range of parameter values for use in the preservation process.

Description

PROCESS OF DURIAN PRESERVATION BY PASTEURIZATION
Technical Field
The present invention relates to the field of food preservation.
Background Art
Food preservation has always been important to the progress of human society.
In the absence of food security concern, human could concentrate its efforts on other important activities.
Pasteurization is a food preservation process that kills many bacteria. It was invented by Louis Pasteur, a French scientist. Pasteur noticed that wine treated at about 55 degree Celsius would not turn sour, as untreated wine always do. He realized that heat could kill certain micro-organisms that would have spoiled the wine. Further development of the process led to pasteurization of cow milk.
Modem pasteurization technique involves different time and temperatures, e.g. treatment at 62 degree Celsius for 30 minutes or treatment at 77 degree Celsius for 15 minutes. Nevertheless, these combinations of time and temperature cannot kill many heat-resistant bacteria and therefore Pasteurized product must be kept at low temperature to prevent growth of these other microbes. The taste as flavor, as well as the nutritional quality of pasteurized milk are very close to those of untreated milk, closer than what other preservation methods can produce.
With respect to fruit preservations in Thailand, present preservation methods for durian involves transformation of the fresh fruit into oven-dry flakes, condensed jam, or otherwise low moisture products, all for the merit of longer storage-life that offers convenience in overseas transport and shelf storage, at the expense of losing the natural flavor, texture, and appearance, which are salient features of the fruit. The present invention is an application of existing preservation method in order to preserve durian in its natural state, maintaining its natural appearance, flavor and texture. The product of the present invention is suitable for international trade as well as sustained display. Summary of the Invention
The process of durian preservation by Pasteurization comprises the steps of testing and receiving packaging material (1), testing and selecting the durian fruit (2), transportation (3), separation (4), cleaning (5), cooling (6), placing in hot water (7), placing in cold water (8), refrigerating (9), delivering (10), which is characterized according to the degree of ripeness of the durian as follow:
If the ripeness of durian is in the range of 60 to 70 per cent, the hot water in (7) must be neither cooler than 60 degree Celsius nor hotter than 70 degree Celsius.
If the ripeness of durian is in the range of 70 to 80 per cent, the hot water in (7) must be neither cooler than 70 degree Celsius nor hotter than 82 degree Celsius.
If the ripeness of durian is in the range 80 to 85 per cent, the hot water in (7) must be neither cooler than 82 degree Celsius nor hotter than 94 degree Celsius.
If the ripeness of durian is in the range 85 to 90 per cent, the hot water in (7) must be neither cooler than 94 degree Celsius nor hotter than 100 degree Celsius. In another aspect of this invention, the temperature of the cold water in step (8) must be neither lower than 3 degree Celsius nor higher than 5 degree Celsius.
In another aspect of this invention, the hot water treatment step (7) and the cold water treatment step (8) must be performed consecutively, without any pause in between the steps that would allow gradual drift of the durian temperature. In another aspect of this invention, the hot water treatment step (7) and the cold water treatment step (8) are performed in two separate treatment pools with controlled circulation of water.
In another aspect of this invention, the refrigeration step (9) and delivery step (10) involve storing the temperature-treated durian in a refrigerated chamber, with temperature not lower than 0 degree Celsius and hot higher than 3 degree Celsius.
In another aspect of this invention, this preservation process by Pasteurization is for use with fresh durian that has not been subject to any other food preservation process. In another aspect of this invention, this preservation process can be used with other fruits of similar characteristics and ripeness profiles to durian.
In another aspect of this invention, the total duration of the processes after transportation (3) to the refrigeration step (9) must not exceed 48 hours.
These objectives, characteristics and other embodiments of the invention will be better appreciated and understood when considered in conjunction with the accompanying drawings and best mode, as will be explained below.
Brief Description of Drawings
Figure 1 is a flow diagram that illustrates the steps in the preservation of durian according to this present invention.
Figure 2 is a table showing the temperatures of the hot water and cold water treatments according to this present invention.
The figures and written description are not intended to limit the scope of the disclosed method for preserving durian in any manner. Rather, the figures and written description are provided to illustrate the disclosed method for preserving durian to a person having ordinary skill in the art by reference to particular embodiments of the invention. The invention will now be described with such particularity as to enable any person skilled in the pertinent art to practice the invention without extensive experimentation. Detailed Description of the Invention
This invention will be described by exemplifying the invention and making reference to the drawings to serve as examples and to allow clearer explanation. Same components in different drawings will be represented by the same reference number. The description of preferred and other embodiments is not intended to limit or restrict the scope or applicability of the inventive concepts contained herein, which are intended to include all modifications and alterations to the full extent that they come within the scope of the claims or the equivalents thereof. The process of durian preservation by Pasteurization comprises the steps of testing and receiving packaging material (1), testing and selecting the durian fruit (2), transportation (3), separation (4), cleaning (5), cooling (6), placing in hot water (7), placing in cold water (8), refrigerating (9), and delivering (10).
The step of testing and receiving packaging materials (1) comprises test for conformity with the packaging prototype design that has been approved by the regulating authority, e.g. the Food and Drug Administration, and test for microbial contamination of the package.
The step of testing and selecting the durian fruit (2) involves tests for contamination of any dangerous substances the durian might have picked up from the environment. Any durian fruit with potential danger to the consumers must be separated and destroyed.
The step of transportation (3) is normally accomplished by trucks. When these trucks arrive at the processing factory, trained personnel will separate (4) these fresh durian fruits into groups according to the degree of ripeness of the fruit. After separation, the pulp units (durian flesh with attached seeds) are separated from the husk and cleaned (5).
After weighing and assessing the ripeness of the durian once more, the pulp unit is packed into the prepared container. Then the manufacturing date is stamped on the container. The sealed container is placed in a cold room (6).
After equilibrating in the cold room (6), the packaged pulp unit is placed in a hot water pool (7) to start the Pasteurization process. The temperature of the hot water depends on the degree of ripeness of the durian according to the Table in Figure 2. The ripeness of the durian is expressed in per cent, from 60 to 90. The packaged pulp unit is left in the hot water for 2 hours. The temperature of the water is measured regularly to make sure that the temperature of the water is uniform throughout the pool. After 2 hours in the hot water pool, the packaged pulp unit is immediately moved to the cold water pool. The water temperature in this pool is between 3 and 5 degree Celsius, inclusive. The water in this cold water pool is dosed with chlorine as a disinfectant. The temperature of the water is measured regularly to make sure that the temperature of the water is uniform throughout the pool.
After 2 hours in the cold water pool, the packaged durian pulp units are moved to the cold room (9). The temperature of this cold room is between 0 and 3 degree Celsius, inclusive. The same temperature range is also prescribed for delivering (10) and storage before sale.
After completing the pasteurization process, the packaged durian can be kept in the cold up to between 4 and 12 months depending on customer’s need and actual storage condition.
Best Mode for Carrying Out the Invention
The best mode for carrying out the invention known at present is to use the method according to the Detailed Description of the Invention.

Claims

Claims
1. The process of durian preservation by Pasteurization comprises the steps of testing and receiving packaging material (1)
testing and selecting the durian fruit (2)
transportation (3)
separation (4)
cleaning (5)
cooling (6)
placing in hot water (7)
placing in cold water (8)
refrigerating (9)
delivering (10)
which is characterized according to the degree of ripeness of the durian as follow:
If the ripeness of durian is in the range of 60 to 70 per cent, the hot water in (7) must be neither cooler than 60 degree Celsius nor hotter than 70 degree Celsius.
If the ripeness of durian is in the range of 70 to 80 per cent, the hot water in (7) must be neither cooler than 70 degree Celsius nor hotter than 82 degree Celsius.
If the ripeness of durian is in the range 80 to 85 per cent, the hot water in (7) must be neither cooler than 82 degree Celsius nor hotter than 94 degree Celsius.
If the ripeness of durian is in the range 85 to 90 per cent, the hot water in (7) must be neither cooler than 94 degree Celsius nor hotter than 100 degree Celsius.
2. The process according to claim 1, wherein the temperature of the cold water in step (8) must be between 3 and 5 degree Celsius, inclusive.
3. The process according to claim 1, wherein the hot water treatment step (7) and the cold water treatment step (8) must be performed consecutively, without any pause in between the steps that would allow gradual drift of the durian temperature.
4. The process according to claim 1, wherein the hot water treatment step (7) and the cold water treatment step (8) are performed in two separate treatment pools with controlled circulation of water.
5. The process according to claim 1, wherein the cold water treatment step (9) and the delivering step (10) involve storing the temperature-treated durian in a refrigerated chamber, with temperature not lower than 0 degree Celsius and hot higher than 3 degree Celsius.
6. The process according to claim 1, wherein the process is for use with fresh durian that has not been subject to any other food preservation process.
7. The process according to claim 1, wherein the preservation process can be used with other fruits of similar characteristics and ripeness profiles to durian.
8. The process according to claim 1, wherein the total duration of the processes after transportation (3) to the refrigeration step (9) must not exceed 48 hours.
PCT/TH2018/000056 2018-04-11 2018-12-20 Process of durian preservation by pasteurization WO2019199241A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TH1801002201 2018-04-11
TH1801002201A TH1801002201A (en) 2018-04-11 Durian preservation process using pasteurization

Publications (1)

Publication Number Publication Date
WO2019199241A1 true WO2019199241A1 (en) 2019-10-17

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Application Number Title Priority Date Filing Date
PCT/TH2018/000056 WO2019199241A1 (en) 2018-04-11 2018-12-20 Process of durian preservation by pasteurization

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WO (1) WO2019199241A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110803329A (en) * 2019-11-14 2020-02-18 杭州中果食品有限公司 Durian racking machine

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021112775A2 (en) * 2019-12-06 2021-06-10 Fresh Pasteurize Durian Company Limited Durian preservation process by high temperature pasteurization

Citations (3)

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US20110217435A1 (en) * 2010-03-02 2011-09-08 Del Monte Corporation Fruit and vegetable peservation process
CN102488264A (en) * 2011-12-02 2012-06-13 杨军 Preparation method of durian drink
US20170238580A1 (en) * 2014-11-11 2017-08-24 Pressed Juicery, LLC System and process for destroying c. botulinum spores in pressed beverage using thermal pascalization

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DK2849570T3 (en) * 2012-05-18 2018-10-08 Royal Duyvis Wiener Bv PROCEDURE AND SYSTEM FOR PASTEURIZING OR STERILIZING SURFACE ON LOW MOISTURE PARTICULATED FOODS

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US20110217435A1 (en) * 2010-03-02 2011-09-08 Del Monte Corporation Fruit and vegetable peservation process
CN102488264A (en) * 2011-12-02 2012-06-13 杨军 Preparation method of durian drink
US20170238580A1 (en) * 2014-11-11 2017-08-24 Pressed Juicery, LLC System and process for destroying c. botulinum spores in pressed beverage using thermal pascalization

Non-Patent Citations (2)

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PAULL ET AL.: "Heat treatment and fruit ripening", POSTHARVEST BIOLOGY AND TECHNOLOGY, vol. 21, no. 1, 1 December 2000 (2000-12-01), pages 21 - 37, XP055644920 *
YAHIA ET AL.: "Postharvest technologies to maintain the quality of tropical and subtropical fruits", POSTHARVEST BIOLOGY AND TECHNOLOGY OF TROPICAL AND SUBTROPICAL FRUITS, 1 January 2011 (2011-01-01), pages 142 - 195e *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110803329A (en) * 2019-11-14 2020-02-18 杭州中果食品有限公司 Durian racking machine

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CN110353029B (en) 2024-04-26
CN110353029A (en) 2019-10-22

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