Method of preserving foods using noble gases

• US 6,342,261 B1
• Filed: 04/22/1994
• Issued: 01/29/2002
• Est. Priority Date: 04/03/1992
• Status: Expired due to Fees

• Current Assignee: American Air Liquide Incorporated (L'Air Liquide SA)
• Original Assignee: American Air Liquide Incorporated (L'Air Liquide SA)
• Inventors: Spencer, Kevin C.
• Primary Examiner(s): WEIER, ANTHONY J
• Application Number:
  US08/232,460
• Time in Patent Office: 2,839 Days
• Field of Search: 426/658, 426/654, 426/652, 426/653, 426/549, 426/580, 426/574, 426/496, 426/498, 426/316, 426/324, 426/327, 426/331, 426/332, 426/262, 426/263, 426/264, 426/312, 426/330, 426/330.1, 426/330.2, 426/330.3, 426/334, 426/330.4, 426/330.5, 426/330.6, 426/333, 426/448, 426/615, 426/616, 426/629
• US Class Current: 426/312
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 5/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 7/152 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
• CPC Class Codes: A23B 9/22 in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
• CPC Class Codes: A23C 19/054 using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
• CPC Class Codes: A23C 19/0682 Mould-ripened or bacterial surface ripened cheeses
• CPC Class Codes: A23C 19/105 Inorganic compounds; Inert or noble gases; Carbon dioxide
• CPC Class Codes: A23C 2240/20 Inert gas treatment, using, e.g. noble gases or CO2, including CO2 liberated by chemical reaction; Carbonation of milk products
• CPC Class Codes: A23G 1/02 Preliminary treatment, e.g. fermentation of cocoa
• CPC Class Codes: A23G 1/18 Apparatus for conditioning chocolate masses for moulding
• CPC Class Codes: A23L 3/3409 in the form of gases, e.g. fumigation; Compositions or apparatus therefor

Abstract

A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

Claims

1. A process for preserving vegetables, comprising color retention or inhibition of degradative chemical oxidation thereof or a combination thereof, which comprises subjecting said vegetables to a gaseous atmosphere consisting essentially of:

a) about 80 to 97% volume of argon; and

b) about 3 to 20% by volume of a second gas selected from the group consisting of krypton, and xenon;

based on the total volume of the gaseous atmosphere.

2. The process of claim 1, wherein said vegetables are selected from the group consisting of radishes, broccoli, carrots, green beans, cabbage, lettuce, tomatoes, cucumbers and mixtures thereof.

3. The process of claim 1, wherein said vegetables are in a form of a pre-mixed salad.

4. The process of claim 1, wherein said gaseous atmosphere consists essentially of about 85 to 97% by volume of argon and about 3 to 15% by volume of krypton.

5. The process of claim 1, wherein said vegetables are frozen.

6. The process of claim 1, wherein said vegetables are packaged.

7. The process of claim 1, which further comprises vacuum packaging said vegetables prior to subjecting said vegetables to said gaseous atmosphere.

8. The process of claim 1, wherein said vegetables are subjected to said gaseous atmosphere by flushing, injecting, sparging, applying a vacuum and then flushing, pressurizing, or introducing said gaseous atmosphere into an impermeable or semipermeable film covering said vegetables.

9. The process of claim 1, wherein the vegetables are packed with impermeable or semi-permeable film.

10. The process of claim 1, wherein said preserving further comprises decreasing microorganisms growth on said vegetables.

11. The process of claim 10, wherein said preserving further comprises inhibiting enzymes endogeneous to said vegetables or secreted by said microorganisms.

12. The precess of claim 1, wherein said preserving further comprises maintaining turgor of said vegetables.

13. The process of claim 1, wherein said color retention comprises retention of color due to chlorophyll, carotenes, carotenoids or anthocyanins.

14. The process of claim 1, wherein said gaseous atmosphere consists essentially of 80% to 95% by volume of argon, and 5 to 20% by volume of krypton or xenon.

15. The process of claim 11, which comprises inhibiting enzymes endogeneous to said vegetables, comprising ACC synthase, lipoxygenase, chlorophyllase or peroxidase.

16. A process for preserving vegetables, comprising color retention or inhibition of degradative chemical oxidation thereof or a combination thereof, which comprises subjecting said vegetables to a gaseous atmosphere consisting essentially of:

i) a carrier gas selected from the group consisting of carbon dioxide, air and oxygen; and

ii) a mixture of the following gases;

a) about 80 to 97% volume of argon; and

b) about 3 to 20% by volume of a second gas selected from the group consisting of krypton, and xenon;

based on the total volume of the gaseous atmosphere.