METHOD FOR THE PRESERVATION OF FRESH VEGETABLES
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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| creator | DANIEL FATH PIERRE SOUDAIN |
| description | 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. |
| format | Patent |
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The fruits and vegetables may be maintained continuously in such atmosphere or in stages interspersed by placing the vegetable products in a different atmosphere.</description><edition>5</edition><language>eng</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>1991</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&date=19910529&DB=EPODOC&CC=ZA&NR=905704B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19910529&DB=EPODOC&CC=ZA&NR=905704B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>DANIEL FATH</creatorcontrib><creatorcontrib>PIERRE SOUDAIN</creatorcontrib><title>METHOD FOR THE PRESERVATION OF FRESH VEGETABLES</title><description>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. 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The fruits and vegetables may be maintained continuously in such atmosphere or in stages interspersed by placing the vegetable products in a different atmosphere.</abstract><edition>5</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 | METHOD FOR THE PRESERVATION OF FRESH VEGETABLES |
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