PROCEDIMENTO DI CONSERVAZIONE ALLO STATO NATURALE DI ERBE AROMATICHE E DI COMPOSIZIONI DI ERBE COSI'OTTENUTE

To aromatic herbs is added a wetting agent in an amount such that the water activity of the resulting composition is less than 0.9, defined as the ratio of the saturated water vapour pressure of the treated herb to the saturated water vapour pressure of pure water at the same temperature.

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Bibliographische Detailangaben
1. Verfasser:	COSTE GILBERT
Format:	Patent
Sprache:	ita
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	To aromatic herbs is added a wetting agent in an amount such that the water activity of the resulting composition is less than 0.9, defined as the ratio of the saturated water vapour pressure of the treated herb to the saturated water vapour pressure of pure water at the same temperature.