Air evacuation of foods under ultra-low pressure - with slow reduction of pressure, one hour's dwell time and slow pressurization in an aq. soln

摘要

Fruits, vegetables, marine creatures or mushrooms may be preserved by removing all the gases from their tissues and cells and replacing with an aq. soln. The food is immersed in the aq. soln in an enclosed vessel the press. of which is reduced at a controlled slow rate to a value of not >13mm Hg. The press. is held at this low value for >=1 hr. The press. is then increased at a slow controlled rate so that the soln fills the voids created by the emission of gases from the food while it was held under the low press.