Del Monte Corporation

Del Monte Foods, Inc.

Loren Druz

Karim Nafisi-Movaghar

Claudine Pepper Victoria

A package for fruits and vegetables having galvanic functionality is formed by using two or more metals with different galvanic activity properties on the surface of a nonmetallic substrate. The metals may be deposited electrolytically, by vacuum, autocatalytically, or by other methods. The metals are selected to create a galvanic reaction after the package is filled with a low pH food product and its associated liquids, juices, brine, etc. The package may extend the shelf-life of the food product contained therein, for example, by making metal ions available to the food product.

Galvanic package for food products

Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Methods for sterilizing, stabilizing and packaging harvested produce

Processes for converting by-products of citrus, such as peels and juice from juice sacs attached to the peel after hand or mechanical peeling into high quality dietary fiber, naringin, juice, and oil. The processes involve pressing peels to release juice from vesicles and then grinding peels in water to create a slurry. Peel color and oil is removed by a flotation technique. Decolorized citrus peel particles&#x2014;or pulp&#x2014;are debittered with water in steps of boiling and washing. Dietary fiber obtained after debittering is dried and packaged for commercial use. The process promotes environmental responsibility by reducing standard citrus waste&#x2014;a high BOD waste product, by overcoming discharging problems with industrial waste, by converting an environmentally undesirable product&#x2014;peels, juice, and oils&#x2014;into a value-added ingredient, by drastically reducing discharge and penalty cost of waste, and by eliminating the use of solvents that generate pollution.

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Clayton, CA, United States of America

Loren Druz