BEHANDLUNGSVERFAHREN ZUR KONSERVIERUNG VON FRISCHEN PFLANZLICHEN LEBENSMITTELN

Process for preserving fresh vegetable food products, comprising an initial stage in which the products are placed, at cooled temperature, under a pressure of between 0.5 and 3 x 10 Pa, in a gaseous atmosphere containing initially from 10 to 100% of nitrous oxide or argon, or of a mixture of the two...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: FATH, DANIEL, BORDES, MAGDELEINE, SOUDAIN, PIERRE
Format: Patent
Sprache:ger
Schlagworte:
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
Beschreibung
Zusammenfassung:Process for preserving fresh vegetable food products, comprising an initial stage in which the products are placed, at cooled temperature, under a pressure of between 0.5 and 3 x 10 Pa, in a gaseous atmosphere containing initially from 10 to 100% of nitrous oxide or argon, or of a mixture of the two, substantially free from oxygen, for a period of from 1 hour to 7 days, followed by a second stage in which the products are kept, for at least 12 hours, substantially at the same temperature in an atmosphere containing from 2 to 20% of oxygen.