A process, apparatus and system for treating fruits or vegetables

摘要

A process for treating fruits or vegetables to minimize browning upon subsequent processing, handling, and storage, the method comprising: (a) separating edible pulp tissue from inedible tissue of the fruit or vegetable; (b) blanching said edible pulp tissue in steam for a pre-determined blanching time period at a blanching pressure that is less than or equal to atmospheric pressure; (c) cooling the blanched pulp tissue and extracting residual heat from the blanched pulp tissue; (d) freezing the cooled pulp tissue to obtain at least partially frozen pulp tissue; wherein the frozen pulp tissue obtained from step (d) possesses substantially similar organoleptic properties as freshly separated pulp tissue in (a).