TREATMENT OF FRUITS AND VEGETABLES BY CALCIUM SALTS

摘要

A process for preparing fruits or vegetables and the fruits or vegetables prepared by the process. In particular, the vegetables may be diced tomatoes. The process comprises continuously exposing the diced fruits or vegetables to a calcium salt solution especially calcium chloride solution comprising fruit or vegetable juice. The fruits or vegetables are exposed to the solution for a predetermined period of time. Calcium salt solution is continuously recovered, measured (122, 123) and compared to a predetermined value or programmable controller microprocessor (124) set-point. Any necessary adjustments are made to maintain the concentration within the accepted range of a predetermined value. The adjusted solution continuously feeds a nozzle (20) bathing the diced fruits or vegetables.