Process improved to preserve whole coconut meat with its...

Details Process improved to preserve whole coconut meat with its... Process improved to preserve whole coconut meat with its...

A - Human Necessities

23

N

A23N 5/03 (2006.01) A23L 3/28 (2006.01)

Patent

CA 2437961

The invention relates to an improvement to the method in Mexican patent No. 186456 for obtaining all the pulp from a coconut, containing water, which is subsequently vacuum packed in the form of a snowball . The pulp can be eaten immediately as a natural fresh fruit or it can be stored under suitable storage conditions for up to one year without losing the original flavour and freshness thereof. Said improvement consists in placing frozen balls of pulp in baskets so that, by means of a carrousel, they can be simultaneously passed through a dip washing system, a sprinkler cleaning system and a disinfecting system using an ultraviolet radiation germicidal unit which eliminates all types of impurities, germs and microorganisms from the product before it is vacuum packed, without altering the flavour or the freshness of the natural fruit, thereby increasing the shelf life of said product.

L'invention concerne un procédé amélioré du brevet d'invention mexicain No. 186456 permettant d'obtenir une pulpe entière de noix de coco, avec l'eau à l'intérieur, emballée sous vide poussé avec une présentation en "boule de neige", pouvant être consommée de manière immédiate comme fruit frais naturel ou pouvant être conservée pendant un an, dans des conditions de stockage adaptées, sans perdre sa fraîcheur et son goût d'origine. L'amélioration consiste à déposer les boules de pulpe congelées dans des corbeilles afin de les incorporer, à l'aide d'une glissière, dans un système de lavage par immersion, un système de nettoyage par asperseurs, et un système de désinfection au moyen d'une unité germicide de rayonnements ultraviolets, tout ceci de manière simultanée, éliminant ainsi tout type d'impuretés, de germes ou de microorganismes du produit avant de l'emballer sous vide, sans pour cela altérer le goût et la fraîcheur d'origine du fruit naturel, permettant ainsi de conserver plus longtemps celui-ci.

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