Accelereret fremgangsmåde til tørring og modning af skiveskårne fødemiddelprodukter

It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sl...

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Bibliographische Detailangaben
Hauptverfasser:	COMAPOSADA BERINGUES, JOSEP, ARNAU ARBOIX, JACINT, GOU BOTO, PERE, MONFORT BOLIVAR, JOSEP MARIA
Format:	Patent
Sprache:	dan
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	It includes the stages of a) Slicing that product in slices with a 5 determined thickness, b) Partially drying those slices with a pressure lower than the atmospheric pressure and, optionally, with a simultaneous energy supply, c) Applying a modified atmosphere to the 10 product, d) Maturing that sliced food product in that modified atmosphere and in a controlled temperature. This process allows to reduce considerably the time elapsed in the stages of drying and maturing food 15 products.