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WO2017039706A1 - Récupération de pâte d'avocat provenant d'un processus de broyage d'huile d'avocat ou de transformation en guacamole - Google Patents

Récupération de pâte d'avocat provenant d'un processus de broyage d'huile d'avocat ou de transformation en guacamole Download PDF

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Publication number
WO2017039706A1
WO2017039706A1 PCT/US2015/048735 US2015048735W WO2017039706A1 WO 2017039706 A1 WO2017039706 A1 WO 2017039706A1 US 2015048735 W US2015048735 W US 2015048735W WO 2017039706 A1 WO2017039706 A1 WO 2017039706A1
Authority
WO
WIPO (PCT)
Prior art keywords
avocado
slurry
oil
paste
flakes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2015/048735
Other languages
English (en)
Inventor
Corinne Da SILVA
Ciriaco Da SILVA
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Bella Vado Inc
Original Assignee
Bella Vado Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Bella Vado Inc filed Critical Bella Vado Inc
Priority to PCT/US2015/048735 priority Critical patent/WO2017039706A1/fr
Publication of WO2017039706A1 publication Critical patent/WO2017039706A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B15/00—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form
    • F26B15/10—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions
    • F26B15/12—Machines or apparatus for drying objects with progressive movement; Machines or apparatus with progressive movement for drying batches of material in compact form with movement in a path composed of one or more straight lines, e.g. compound, the movement being in alternate horizontal and vertical directions the lines being all horizontal or slightly inclined
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B3/00—Drying solid materials or objects by processes involving the application of heat
    • F26B3/18—Drying solid materials or objects by processes involving the application of heat by conduction, i.e. the heat is conveyed from the heat source, e.g. gas flame, to the materials or objects to be dried by direct contact
    • F26B3/20—Drying solid materials or objects by processes involving the application of heat by conduction, i.e. the heat is conveyed from the heat source, e.g. gas flame, to the materials or objects to be dried by direct contact the heat source being a heated surface, e.g. a moving belt or conveyor
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F26—DRYING
    • F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
    • F26B2200/00—Drying processes and machines for solid materials characterised by the specific requirements of the drying good
    • F26B2200/02—Biomass, e.g. waste vegetative matter, straw

Definitions

  • the present disclosure generally relates to the field of the food processing industry, and more particularly to drying/dehydrating oil reduced or oil retained avocado pulp or paste in a continuous process.
  • the current problem is how to effectively dry/dehydrate the output from a wet milling operation, through a continuous process, while maintaining the integrity of the original food without corrupting its nutritional value.
  • the inventors first encountered this problem while investigating ways to recover avocado pulp, a byproduct of avocado oil extraction, into a stable form with a long shelf life and easily transportable. The inventors considered freezing the wet milling pulp but it was ruled out as impractical and too expensive.
  • Freeze drying and conventional drying technologies are the most widely used technologies in the commercial realm.
  • Oven drying, tunnel drying, spray drying and drum drying are considered conventional drying methods, through the direct use of heat, and are extensively used commercially. Some also have used microwaves to dry food, however, this technology falls under the conventional drying realm.
  • Freeze drying is a costly alternative that requires large amounts of capital to implement and is a high energy consumer during processing. While this method is less intrusive on the integrity of the end product, when compared to conventional methods, three obstacles became evident:
  • Harsh chemicals are necessary to clean the drying surfaces during the process.
  • Vacuum and Osmotic drying do not lend themselves to the dehydration of wet milled material in a continuous process.
  • the present invention is an innovative method, process and mechanism utilizing infrared energy, such as Refractance Window technology, to dry/dehydrate an oil reduced avocado pulp, a byproduct of avocado oil extraction process, or an oil retained avocado paste, with no compromise in the nutritional value of the end food product.
  • the present invention is economical, preserves the original avocado paste or pulp color and nutritional content, provides a continuous drying/dehydrating process for the avocado paste or pulp, achieves a food product with a long shelf life and is easily transportable.
  • Refractive Window dehydration is structurally different than the processes described in the Background, as it does not rely on direct heat contact, as conventional drying methods do, nor sublimation, used in freeze drying, since the drying mechanism used in Refractance Window drying solely relies on infrared energy to dehydrate the avocado pulp or paste. These differences are crucial because it enables the preservation of nutritional value and color of the food product while minimizing energy consumption and simplifying the extension of the wet milling operation of avocados in a continuous form.
  • FIG. 1 shows one embodiment of an avocado oil extraction and dehydration process to produce an oil reduced avocado product.
  • FIG. 2 shows one embodiment of an oil retained avocado dehydration flow process to produce an oil retained avocado product.
  • FIG. 3 shows one embodiment of avocado dehydration using Refractance Window drying System.
  • the present invention is an innovative method, process and mechanism to dry/dehydrate an avocado pulp or paste.
  • the system and process can dry/dehydrate the avocado pulp or paste of either an avocado oil reduced by-product, or dry/dehydrate an avocado oil retained product.
  • One important aspect of the invention is that the avocado pulp or paste is dried/dehydrated in a fashion with no compromise in the nutritional value of the end food product. It also has to be economical and preserve the original color.
  • the present invention was developed as a continuous drying/dehydrating process for the avocado pulp to achieve a food product with a long shelf life and easily transportable, and would also meet other important criteria, including: preservation of nutritional content, original color, long shelf life and be produced in an economical fashion.
  • Refractance Window dehydration is structurally different than the processes described in the Background, as it does not rely on direct heat contact, as conventional drying methods do, nor sublimation, used in freeze drying, since the drying mechanism used in Refractance Window drying solely relies on infrared energy to dehydrate the avocado pulp.
  • Some of the embodiments of the present invention disclose the use of oil reduced avocado by-product, other embodiments of the invention can be used to dry/dehydrate virgin oil retained avocado paste. Additional embodiments of the disclosed invention may also be used to dry/dehydrate other foods, such as fruits and vegetables.
  • FIG. 1 shows one embodiment of an avocado oil and dehydration process 100 that may be used in the present invention. This embodiment uses an oil reduced by-product of the avocado after the oil is extracted from the avocado.
  • the process starts by moving 102 the picked avocados 101a from the fruit staging area 104 and loading them in the bin dump 106.
  • the avocados 101 then go through the hopper and conveyor 108 where they are de-leafed 110, washed 112 and de-pitted 114.
  • the leaves, skins and pits are sent 116 to the waste bin 118.
  • the cleaned avocados 101b are then sent to the mill 120 where they are made into a course avocado paste.
  • the course avocado paste then enters the malaxator 122 where it is continued to be mixed.
  • the process of mixing is known as malaxation. This is an important process to make avocado oil. It helps in bringing microscopic molecules of oil in the avocado paste together to form bigger droplets of oil. Water 124 may be added at this point if needed.
  • the next step is to separate the oil and water from the malaxed avocado paste.
  • This may be done by pressing the malaxed avocado paste.
  • this pressing is done with a decanter 126, often, a high speed decanting centrifuge.
  • the centrifuge process uses centrifugal force for separating liquids from the solids.
  • the decanter 126 presses the malaxed avocado paste in order to separate the oil and water with the high speed decanting centrifuge, resulting in oil reduced avocado solids.
  • the high speed decanting centrifuge process may also be used for separating the oil from the water.
  • the oil reduced avocado solids 101 go to the strainer 134 and any waste solids 116 will go to the waste 118.
  • the apparatus rotates at very high speed and in the process the oil 128 makes its way out from one exit and the water 124 from the other exit.
  • the oil 128 coming from decanter 126 is then polished in an oil polisher 130. This enables the separation of oil from the oil reduced avocado solids and the oil is sent to the oil barrel 132.
  • the oil reduced avocado solids 101 from the decanter 126 and residual oil reduced avocado solids 101 from the oil polisher 130 are then strained 134 forming an oil reduced avocado paste and fed into a slurry tank 136, equipped with kneading paddles. Water 124 is added to the avocado paste, if necessary, to form an oil reduced avocado slurry 138.
  • RW Refractance Window
  • the oil reduced avocado slurry 138 is pumped and sprayed onto a Refractance Window drying system 142 (discussed below) dryer belt, which may be made of Mylar or other similar material.
  • the Refractance Window drying system 142 uses infrared energy emitted by hot water, contained under the moving film that removes 98-99% of the water present in the oil reduced avocado slurry 138 as the belt floats past the pool of water. This process lasts 2-4 minutes.
  • the output of this process is a dry oil reduced avocado sheet 140.
  • the dry oil reduced avocado sheet may be collected and broken up into a fine powder and/or bagged for consumption 142.
  • FIG. 2 shows another embodiment of an avocado dehydration process 200 of the present invention, which is similar to process 100 shown in FIG. 1, but discloses drying/dehydrating an oil retained avocado paste, bypassing the decanter. By skipping the decanting process, the oil is not removed from the avocado paste in the oil removal stages shown in FIG. 1.
  • the oil retained avocado paste may come from the depitter, mill and/or malaxer and get filtered, then go into the slurry tank
  • the process starts by moving 202 the picked avocados 201a from the fruit staging area 204 and loading them in the bin dump 206.
  • the avocados 201a then go through the hopper and conveyor 208 where they are de-leafed 210, washed 212 and de-pitted 214.
  • the leaves, skins and pits are sent 216 to the waste bin 218.
  • the cleaned avocados 201b are then sent to the mill 220 where they are made into a course avocado paste.
  • the course avocado paste then enters the malaxator 222 where it is continued to be mixed.
  • the process of mixing is known as malaxation.
  • Water 224 may be added at this point if needed.
  • the next step is to send the malaxed avocado paste 201c to be strained 234 forming an oil retained avocado paste and fed into a slurry tank 236, equipped with kneading paddles. Water 224 is added to the oil retained avocado paste, if necessary, to form an oil retained avocado slurry 238.
  • RW Refractance Window
  • the oil retained avocado slurry 238 is pumped and sprayed onto a Refractance Window drying system 300 dryer belt, made of Mylar or similar material.
  • the Refractance Window drying system 300 uses infrared energy emitted by hot water, contained under the moving film that removes 98-99% of the water present in the oil retained avocado slurry 338 as the belt floats past the pool of water. This process lasts 2-4 minutes.
  • the output of this process is a dry oil retained avocado sheet 240.
  • the dry oil retained avocado sheet 240 may be collected and broken up into a fine powder and/or bagged for consumption 242.
  • FIG. 3 shows one example of a Refractance Window (RW) dehydration system 300 that is a novel method drying/dehydrating oil reduced avocado slurry 138 and/or oil retained avocado slurry 238 into powders, flakes, or sheets with added value.
  • RW dehydration system 300 the drying/dehydrating process lasts 2-4 minutes, resulting in dryed/dehydrated oil reduced avocado sheets 140 and/or oil retained avocado sheets 240 with excellent color, vitamin, and antioxidant retention.
  • the RW dehydration system 300 is simple and relatively inexpensive when compared with freeze drying, which usually needs large installations to be economical.
  • thermal energy is transferred from hot water 302 to a film of avocado slurry 138, 238 spread thinly on a plastic conveyor belt 304.
  • a heating source When water is placed over a heating source, infrared energy is transferred throughout the water by convection. The heat energy then radiates from the water, primarily through evaporation 306.
  • a transparent membrane such as Mylar or plastic, and placed over a heating source, evaporation and its associated heat loss are blocked or "refracted," and only conduction occurs.
  • the plastic membrane acts like a mirror reflecting the infrared energy back into the water.
  • the water in the material creates a "window" that allows for the passage of infrared energy through the avocado slurry 138, 238.
  • Heat behaves as if there were no membrane present, and is directly transferred to the water remaining in the avocado slurry 138, 238.
  • the water in the avocado slurry 138, 238 on the plastic membrane's surface evaporates 306, removing 98-99% of the water present in the avocado slurry 138, 238, and the "window" of infrared energy closes and "refracts" back into the heated water source, no longer exposing the avocado slurry 138, 238 to heat.
  • the avocado slurry 138, 238 is ready, it is applied to the surface of the Refractance Window drying system's conveyor belt 304.
  • the belt is a food grade Mylar (transparent polyester film) floating on the surface of a heated cistern 308 containing circulating hot water 302.
  • the Mylar conveyor belt is a poor heat conductor, once the avocado slurry 138, 238 dries into the dryed/dehydrated oil reduced avocado sheet 140 and/or oil retained avocado sheet 240, the "refractance window" closes, and only a miniscule amount of heat is transferred to the product as it is carried to the end of the conveyor system.
  • the oil reduced avocado slurry 138 and/or oil retained avocado slurry 238 dried through the RW process delivers an oil reduced avocado sheet 140 and/or oil retained avocado sheet 240 close to its natural state.
  • This expedient dehydration method protects the avocado's delicate nutrients, color and flavor. Because the Refractance Window drying process maintains the temperature of the avocado slurry 138, 238 far below the temperature of the water circulating beneath the conveyor belt, its precious nutrients are protected from oxidization. During the process, heat is applied to the avocado slurry 138, 238 in the range or about 72°C for only two to four minutes.
  • the degree of preservation of a material's original color and flavor indicates the quality of the dehydration process utilized.
  • Refractance Window technology In order to extend the wet milling process, and recover the decanter waste with a dehydrating process that met all our criteria, Refractance Window technology was tested.
  • Refractance Window technology is structurally different than many of the other processes described in the Background as it relies solely on infrared energy to dehydrate the avocado wet milled by-product.
  • Refractance Window technology does not rely on direct heat contact, as conventional drying methods do, nor sublimation, used in freeze drying. These differences are crucial because it enables the preservation of the nutritional value and color of the avocado food product while minimizing energy consumption and simplifying the extension of the wet milling operation in a continuous form.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Drying Of Solid Materials (AREA)

Abstract

La présente invention concerne un procédé, un processus et un mécanisme innovants utilisant l'énergie infrarouge pour le traitement de séchage/ déshydratation d'une pâte d'avocat à teneur réduite en huile ou d'une pâte d'avocat à retenue d'huile en vue d'une transformation en poudres, flocons ou lamelles d'avocat séchés/déshydratés, sans compromettre la valeur nutritionnelle du produit alimentaire final. La présente invention est économique, préserve la couleur d'origine et le contenu nutritionnel, fournit un procédé de déshydratation/séchage en continu pour la pâte d'avocat, permet d'obtenir un produit alimentaire ayant une longue durée de conservation et facilement transportable.
PCT/US2015/048735 2015-09-05 2015-09-05 Récupération de pâte d'avocat provenant d'un processus de broyage d'huile d'avocat ou de transformation en guacamole Ceased WO2017039706A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/US2015/048735 WO2017039706A1 (fr) 2015-09-05 2015-09-05 Récupération de pâte d'avocat provenant d'un processus de broyage d'huile d'avocat ou de transformation en guacamole

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2015/048735 WO2017039706A1 (fr) 2015-09-05 2015-09-05 Récupération de pâte d'avocat provenant d'un processus de broyage d'huile d'avocat ou de transformation en guacamole

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WO2017039706A1 true WO2017039706A1 (fr) 2017-03-09

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112674320A (zh) * 2021-02-02 2021-04-20 山东东兴源食品有限公司 一种发酵生姜调味面酱粉及其制备方法
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5135122A (en) * 1989-01-03 1992-08-04 The J. M. Smucker Company Method and apparatus for dehydrating fruit
WO2004100670A1 (fr) * 2003-03-25 2004-11-25 General Mills, Inc. Procede de traitement des avocats et procede de preparation du guacamole a partir de ceux-ci
WO2006004388A1 (fr) * 2004-06-30 2006-01-12 Instituto Politecnico Nacional Procede d'obtention d'huile extra-vierge a base de pulpe d'avocat et d'une pate residuelle pauvre en calories, peu polluant
WO2007105969A1 (fr) * 2006-03-16 2007-09-20 Avocado Oil New Zealand Limited Compositions en poudre et processus de préparation de celles-ci
US20120157668A1 (en) * 2009-07-20 2012-06-21 Axel Ehmann Methods for removal of microcystins and isolation of phycocyanin from cyanobacteria
WO2013098293A1 (fr) * 2011-12-26 2013-07-04 Laboratoires Expanscience Utilisation d'avocats mous entiers pour obtenir une huile d'avocat riche en insaponifiable

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5135122A (en) * 1989-01-03 1992-08-04 The J. M. Smucker Company Method and apparatus for dehydrating fruit
WO2004100670A1 (fr) * 2003-03-25 2004-11-25 General Mills, Inc. Procede de traitement des avocats et procede de preparation du guacamole a partir de ceux-ci
WO2006004388A1 (fr) * 2004-06-30 2006-01-12 Instituto Politecnico Nacional Procede d'obtention d'huile extra-vierge a base de pulpe d'avocat et d'une pate residuelle pauvre en calories, peu polluant
WO2007105969A1 (fr) * 2006-03-16 2007-09-20 Avocado Oil New Zealand Limited Compositions en poudre et processus de préparation de celles-ci
US20120157668A1 (en) * 2009-07-20 2012-06-21 Axel Ehmann Methods for removal of microcystins and isolation of phycocyanin from cyanobacteria
WO2013098293A1 (fr) * 2011-12-26 2013-07-04 Laboratoires Expanscience Utilisation d'avocats mous entiers pour obtenir une huile d'avocat riche en insaponifiable

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
CN112674320A (zh) * 2021-02-02 2021-04-20 山东东兴源食品有限公司 一种发酵生姜调味面酱粉及其制备方法

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