| 摘要 |
The process consists basically of the application of an alkaline lye to the fruit, followed by aeration for 24-48 hours in a solution with a pH and temperatures which are controlled between values of 8-10 units and 30-70 degree C, respectively. At the end of the specified period, the fruits are suitable for final packaging, which takes place with the addition of the corresponding amount of ferrous gluconate directly into the control liquid with which packaging takes place. The advantages of the novel process can be summarised as the production of a considerably smaller volume of waste water and a reduction in the time required for preparation, with the consequent favourable repercussions on manufacturing costs. |
