PROCESS FOR PRESERVATION OF VEGETABLE MATTER

摘要

Method of preservation vegetable matter comprising the steps - selecting vegetable matter to be preserved, - packing the selected vegetable matter in a flexible pouch together with edible oil in such amount that the vegetable matter is either immersed in the oil or surrounded by a film of oil, - evacuating the filled pouch after which the pouch is effectively sealed against gas and oil leakage, - exposing the closed pouch to ultra high pressure (UHP) selected from the range of 50-1000 MPa, for a period chosen from the range 0.5 to 50 minutes and at a temperature chosen from the range 0-70°C.