WERKWIJZE VOOR HET CONSERVEREN VAN KNOLLEN.

摘要

Potatoes, carrots etc. are preserved in a package after peeling or scraping by a heat treatment so that the starch present just turns pasty and the peroxydase reaction in the direction of the tuber core becomes negative up to some distance from the outside. After cooling, the tubers are preserved by a treatment with sorbic acid. Food preserved by this method remains tasty for a fortnight in a freezer and >=3 days at room temp. This durability could be achieved only by an undesirably high SO2 content of over 50ppm.