| 摘要 |
In order to effect conserving treatment and remove low-molecular valve-reducing substances with vaporisation temperatures up to that of water, foodstuffs, luxury foodstuffs or medicaments are placed in containers with walls which are selectively permeable, at least partially. The containers are sealed and the value-reducing substances which are also enclosed or contained in or added to the container are forced out of the container through the wall. This is done by valuable or neutral substances which are enclosed or contained in or added to the container and to whose vapours the walls of the containers are impermeable. The forcing out process results from a pressure difference generated by heating or by an external vacuum. In cases where the contents will spoil on exposure to air, the containers are subsequently made impermeable to air. |
