PROCEDIMIENTO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTARIOS VEGETALES FRESCOS

PROCESO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTICIOS VEGETALES FRESCOS QUE COMPRENDEN UNA ETAPA INICIAL DONDE LOS PRODUCTOS SON COLOCADOS, A TEMPERATURA REFRIGERADA, BAJO UNA PRESION COMPRENDIDA ENTRE 0,5 Y 3 X 10 X 5 PA, EN UNA ATMOSFERA GASEOSA QUE CONTIENE INICIALMENTE DE 10 A 100% DE...

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Hauptverfasser: FATH, DANIEL, BORDES, MAGDELEINE, SOUDAIN, PIERRE
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creator FATH, DANIEL
BORDES, MAGDELEINE
SOUDAIN, PIERRE
description PROCESO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTICIOS VEGETALES FRESCOS QUE COMPRENDEN UNA ETAPA INICIAL DONDE LOS PRODUCTOS SON COLOCADOS, A TEMPERATURA REFRIGERADA, BAJO UNA PRESION COMPRENDIDA ENTRE 0,5 Y 3 X 10 X 5 PA, EN UNA ATMOSFERA GASEOSA QUE CONTIENE INICIALMENTE DE 10 A 100% DE PROTOXIDO DE NITROGENO O DE ARGON, O UNA MEZCLA DE LOS DOS, SENSIBLEMENTE EXENTA DE OXIGENO, DURANTE UNA DURACION DE 1 HORA A 7 DIAS, SEGUIDA DE UNA SEGUNDA ETAPA DONDE LOS PRODUCTOS SON MANTENIDOS DURANTE AL MENOS 12 HORAS, SENSIBLEMENTE A LA MISMA TEMPERATURA, EN UNA ATMOSFERA QUE CONTIENE DE 2 A 20% DE OXIGENO. 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.
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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.</description><edition>4</edition><language>spa</language><subject>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</subject><creationdate>1994</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19940716&amp;DB=EPODOC&amp;CC=ES&amp;NR=2053144T3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=19940716&amp;DB=EPODOC&amp;CC=ES&amp;NR=2053144T3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FATH, DANIEL</creatorcontrib><creatorcontrib>BORDES, MAGDELEINE</creatorcontrib><creatorcontrib>SOUDAIN, PIERRE</creatorcontrib><title>PROCEDIMIENTO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTARIOS VEGETALES FRESCOS</title><description>PROCESO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTICIOS VEGETALES FRESCOS QUE COMPRENDEN UNA ETAPA INICIAL DONDE LOS PRODUCTOS SON COLOCADOS, A TEMPERATURA REFRIGERADA, BAJO UNA PRESION COMPRENDIDA ENTRE 0,5 Y 3 X 10 X 5 PA, EN UNA ATMOSFERA GASEOSA QUE CONTIENE INICIALMENTE DE 10 A 100% DE PROTOXIDO DE NITROGENO O DE ARGON, O UNA MEZCLA DE LOS DOS, SENSIBLEMENTE EXENTA DE OXIGENO, DURANTE UNA DURACION DE 1 HORA A 7 DIAS, SEGUIDA DE UNA SEGUNDA ETAPA DONDE LOS PRODUCTOS SON MANTENIDOS DURANTE AL MENOS 12 HORAS, SENSIBLEMENTE A LA MISMA TEMPERATURA, EN UNA ATMOSFERA QUE CONTIENE DE 2 A 20% DE OXIGENO. 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.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZIgICPJ3dnXx9PV09QvxV3BxVQgJcgxxRHCd_f2CXYPCHJ09_f1AfKB6l1DnEP9gBUcfT1-gKscgTyAnzNXdNcTRxzVYwS3INdjZP5iHgTUtMac4lRdKczMourmGOHvophbkx6cWFyQmp-allsS7BhsZmBobmpiEhBgbE6MGACnoMgY</recordid><startdate>19940716</startdate><enddate>19940716</enddate><creator>FATH, DANIEL</creator><creator>BORDES, MAGDELEINE</creator><creator>SOUDAIN, PIERRE</creator><scope>EVB</scope></search><sort><creationdate>19940716</creationdate><title>PROCEDIMIENTO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTARIOS VEGETALES FRESCOS</title><author>FATH, DANIEL ; BORDES, MAGDELEINE ; SOUDAIN, PIERRE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_ES2053144TT33</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>spa</language><creationdate>1994</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FATH, DANIEL</creatorcontrib><creatorcontrib>BORDES, MAGDELEINE</creatorcontrib><creatorcontrib>SOUDAIN, PIERRE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FATH, DANIEL</au><au>BORDES, MAGDELEINE</au><au>SOUDAIN, PIERRE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PROCEDIMIENTO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTARIOS VEGETALES FRESCOS</title><date>1994-07-16</date><risdate>1994</risdate><abstract>PROCESO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTICIOS VEGETALES FRESCOS QUE COMPRENDEN UNA ETAPA INICIAL DONDE LOS PRODUCTOS SON COLOCADOS, A TEMPERATURA REFRIGERADA, BAJO UNA PRESION COMPRENDIDA ENTRE 0,5 Y 3 X 10 X 5 PA, EN UNA ATMOSFERA GASEOSA QUE CONTIENE INICIALMENTE DE 10 A 100% DE PROTOXIDO DE NITROGENO O DE ARGON, O UNA MEZCLA DE LOS DOS, SENSIBLEMENTE EXENTA DE OXIGENO, DURANTE UNA DURACION DE 1 HORA A 7 DIAS, SEGUIDA DE UNA SEGUNDA ETAPA DONDE LOS PRODUCTOS SON MANTENIDOS DURANTE AL MENOS 12 HORAS, SENSIBLEMENTE A LA MISMA TEMPERATURA, EN UNA ATMOSFERA QUE CONTIENE DE 2 A 20% DE OXIGENO. 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.</abstract><edition>4</edition><oa>free_for_read</oa></addata></record>
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subjects 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
title PROCEDIMIENTO DE TRATAMIENTO DE CONSERVACION DE PRODUCTOS ALIMENTARIOS VEGETALES FRESCOS
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