Vacuum pressure infiltration process for fresh produce

DETAILED DESCRIPTION Having described our invention, we claim: 1.
A process for applying food grade liquid material to the interior of whole fresh produce having porous or perforated skin surfaces without submerging said produce in said liquid material, comprising the following steps: subjecting the produce to a preselected vacuum pressure adequate to evacuate air or gas from the produce interior through its skin surfaces; coating food grade liquid material onto the exterior skin surfaces of the produce while continuing to subject the produce to the preselected vacuum pressure to thereby wet the skin surfaces with the liquid material; and progressively releasing the vacuum pressure to return the pressure surrounding the produce to atmospheric conditions while further coating the liquid material onto the exterior skin surfaces of the produce without submersion and at a rate which permits the liquid material to be forced through the produce skin surfaces due to the increase in exterior pressure about it.
2.
A process as claimed in claim 1 wherein the steps of coating the liquid material onto the exterior skin surfaces of the produce are accomplished through use of a spray.
3.
A process as claimed in claim 1 wherein the steps of coating the liquid material onto the exterior skin surfaces of the produce are accomplished by supporting the produce on rotating porous resilient rollers partially immersed within a liquid bath.
4.
A process as claimed in claim 1 wherein the steps of coating the liquid material onto the exterior skin surfaces of the produce are accomplished by supporting the produce on rotating porous resilient rollers partially immersed within a liquid bath; and simultaneously spraying liquid material from the bath onto the produce.
5.
A process as claimed in claim 1 wherein the produce is apples and the liquid material is a solution of calcium chloride in water.




Description:
BACKGROUND OF THE INVENTION This disclosure relates generally to the surface infiltration of liquids into produce, specifically whole fresh fruits and vegetables