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AR021333A1 - PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED - Google Patents

PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED

Info

Publication number
AR021333A1
AR021333A1 ARP990105896A AR021333A1 AR 021333 A1 AR021333 A1 AR 021333A1 AR P990105896 A ARP990105896 A AR P990105896A AR 021333 A1 AR021333 A1 AR 021333A1
Authority
AR
Argentina
Prior art keywords
product
conservation
procedure
products
packaged
Prior art date
Application number
Other languages
Spanish (es)
Original Assignee
Lopez Hernandez Jose
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Lopez Hernandez Jose filed Critical Lopez Hernandez Jose
Priority to ARP990105896 priority Critical patent/AR021333A1/en
Publication of AR021333A1 publication Critical patent/AR021333A1/en

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  • General Preparation And Processing Of Foods (AREA)

Abstract

Un procedimiento para la conservacion de productos hortícolas envasados y el producto hortícola obtenido, en donde por las condiciones de temperatura yfísico-químicas del procedimiento el producto alimenticio mantiene sus caracteristicasorganoléptic as, sin limitaciones de aplicacion, y con bajo costo deconsumo de energía y de equipos de tratamiento, donde el procedimiento comprende someter al producto a una operacion de escaldado en una solucion acuosa quecombina diferentes ácidosorgánicos nat urales, proporciones reducidas en comparacion con técnicas que utilizan aditivos químicos, y a una temperatura de entre80 y 100*C, durante un breve periodo de tiempo, dependiendo este ultimo del producto en tratamiento, pero siendopreferible, de 1 a 3 minutos, para luegoenvasar al producto junto con el líquido del escaldado en un recipiente y dejar enfriar el producto envasado a temperatura ambiente.A procedure for the conservation of packaged horticultural products and the obtained horticultural product, where, due to the physical and chemical temperature conditions of the process, the food product maintains its organoleptic characteristics, without application limitations, and with low cost of energy and equipment consumption of treatment, where the process comprises subjecting the product to a scalding operation in an aqueous solution that combines different natural organic acids, reduced proportions compared to techniques using chemical additives, and at a temperature of between 80 and 100 * C, for a short period of time, the latter depending on the product under treatment, but being preferable, from 1 to 3 minutes, to then package the product together with the scalded liquid in a container and allow the packaged product to cool to room temperature.

ARP990105896 1999-11-19 1999-11-19 PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED AR021333A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ARP990105896 AR021333A1 (en) 1999-11-19 1999-11-19 PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ARP990105896 AR021333A1 (en) 1999-11-19 1999-11-19 PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED

Publications (1)

Publication Number Publication Date
AR021333A1 true AR021333A1 (en) 2002-07-17

Family

ID=45570156

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP990105896 AR021333A1 (en) 1999-11-19 1999-11-19 PROCEDURE FOR THE CONSERVATION OF PACKED HORTICOL PRODUCTS, AND PRODUCT OBTAINED

Country Status (1)

Country Link
AR (1) AR021333A1 (en)

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