| 摘要 |
<p>The method for treating pieces of vegetable products such as salads/vegetables for conditioning and preserving the products, comprises initial washing of the products to eliminate solid allogeneic elements such as sand, stones, small vegetable pieces, insects, caterpillar or snails, subjecting the products in a bath of disinfected water, which circulates between an entry and an outlet of the bath, filtering the disinfected water before supplying to the products, and subjecting the washed products to a preservation treatment. Water is disinfected by treating at 45[deg]C. The method for treating pieces of vegetable products such as salads/vegetables for conditioning and preserving the products, comprises initial washing of the products to eliminate solid allogeneic elements such as sand, stones, small vegetable pieces, insects, caterpillar or snails, subjecting the products in a bath of disinfected water, which circulates between an entry and an outlet of the bath, filtering the disinfected water before supplying to the products, and subjecting the washed products to a preservation treatment. Water is disinfected by treating at 45[deg]C, and is circulated between the entry and the outlet of the bath at 2[deg]C followed by a physical treatment using UV radiation and ozone. The products are subjected to the bath at a room temperature or equal to a temperature (2[deg]C), which is used for the preservation. An independent claim is included for an installation for treating the vegetable products.</p> |
