PROCESSO PARA O TRATAMENTO DE CONSERVACAO DE PRODUTOS ALIMENTARES EM ESPECIAL DE VEGETAIS FRESCOS

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...

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Bibliographische Detailangaben
Hauptverfasser: DANIEL FATH, PIERRE SOUDAIN, MAGDELEINE BORDES
Format: Patent
Sprache:por
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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.