The United States of America As Represented by the Secretary of

Other

The United States of America As Represented by the Department of

Mantrose-haeuser Company, Inc.

United States of America, As Represented by the Secretary of Agriculture

Wayne M Camirand

Karel Popper

Earl Hautala

George H Robertson

Chao Chen

Attila E Pavlath

William G Schultz

John M Randall

Thomas A Trezza

Dominic W Wong

Ladell Crawford

Bernard J Finkle

Gerald S Williams

Edward P Mecchi

Dominic WS Wong

Methods of preserving fresh fruit with fresh fruit preservatives which extend the shelf life of fresh fruit particularly fresh cut fruit, are provided. The fresh fruit preservative preserves the texture, flavor, appearance, crispness, and color of the fresh fruit, particularly the exposed skin of the fresh fruit. The method includes the following steps: providing a solution of fruit preservative comprising: water, calcium ions; and ascorbate ions, wherein the calcium ion and ascorbate ions are present in a ion ratio of preferably from about 1.5:1 to about 2.5:1; and, applying said fruit preservative to the fruit. Preferably the fruit is then stored at a temperature which will not freeze the fruit; temperatures of -6.degree. C. have been found not to freeze the apples. Preferably the fruit is stored at temperatures of between about -7.degree. C. to room temperature, about 20.degree. C., more preferably about -2.degree. to about 7.degree. C., most preferably from about 2.degree. C. to about 5.degree. C. The invention also relates to fresh fruits preserved with the fresh fruit preservatives.

Methods for preserving fresh fruit and product thereof

The sodium content of a food is reduced and the potassium content simultaneously increased by a process wherein an aqueous solution of a sodium-containing food and an aqueous solution containing potassium ions are circulated on opposite sides of a cation exchange membrane for a time and at a rate sufficient to exchange at least a portion of the sodium and potassium ions.

Method for reducing sodium content and simultaneously increasing

Fresh water and mechanical energy are obtained from melting of icebergs. Warm surface seawater is contacted with a fluid, which is vaporized. The resulting vapor is used to generate mechanical energy and then is condensed by contacting it with cold melt water from the iceberg. The fluid is regenerated with a concomitant elevation in the temperature of the melt water. The warmer melt water is cycled to the body of the iceberg to facilitate its melting and produce additional cold melt water, which is apportioned as fresh water and water cycled to condense the aforesaid vapor. In an alternate embodiment of the invention warm seawater is evaporated at reduced pressure. Mechanical energy is generated from the vapor, which is then condensed by direct and intimate contact with cold melt water from the iceberg. The resultant fresh water is a mixture of condensed vapor and melt water from the iceberg and has a temperature greater than the cold melt water. This fresh water mixture is contacted with the body of the iceberg to further melt it; part of the cold melt water is separated as fresh water and the remainder is cycled for use in condensing the vapor from the warm surface seawater.

Melting icebergs to produce fresh water and mechanical energy

Liquid is continuously endowed with mechanical energy by continuously osmosing it across an osmotic membrane across which is maintained a substantial pressure difference of osmotic pressures. Continuity is insured by continuously flowing hypotonic liquid against and away from the hypotonic surface of the membrane, continuously flowing hypertonic liquid against and away from the hypertonic surface of the membrane, and continuously flowing permeate essentially limitlessly away from the hypertonic surface. The substantial osmotic pressure difference across the membrane is maintained, in part, by keeping the hypertonic liquid at or near saturation.

Methods and apparatus for continuously endowing liquid with mechanical

Spent activated carbon is regenerated by contacting it with formaldehyde in an amount sufficient to restore its activation. Following the treatment the regenerated carbon is rinsed to remove residual formaldehyde and is then ready for use.

Regeneration of spent activated carbon with formaldehyde

Bite-size pieces of fruit are prepared by a process wherein the fruit is partially dehydrated, puffed, and then heated to obtain a crisp outer surface thereon. The fruit is puffed by immersing it in a pool of liquid carbon dioxide under pressure and then rapidly releasing the pressure.

Preparation of puffed fruit

Growing community of inventors

Albany, CA, United States of America

Wayne M Camirand