PROCEDE DE TRAITEMENT DE CONSERVATION DE PRODUITS ALIMENTAIRES VEGETAUX FRAIS

Fresh fruit and vegetables are preserved under refrigerated temperatures generally between 0 DEG C. and 20 DEG C. by placing the fruits and vegetables in a gaseous atmosphere initially containing an effective amount of nitrogen monoxide or argon in the range of 10-100%, with optionally up to 50% oxy...

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Bibliographische Detailangaben
Hauptverfasser:	SOUDAIN PIERRE, FATH DANIEL
Format:	Patent
Sprache:	fre
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:	Fresh fruit and vegetables are preserved under refrigerated temperatures generally between 0 DEG C. and 20 DEG C. by placing the fruits and vegetables in a gaseous atmosphere initially containing an effective amount of nitrogen monoxide or argon in the range of 10-100%, with optionally up to 50% oxygen, any remainder being composed of an inert gas. The fruits and vegetables may be maintained continuously in such atmosphere or in stages interspersed by placing the vegetable products in a different atmosphere.