| 摘要 |
<p>Preservation of certain perishable foods, e.g. fish, molluscs, crustacea and shell-fish, comprises preserving them at a low temp. and spraying them with a previously cooled aq. liq., which may contain brine. The liq. after flowing over the food items, is recovered, filtered, subjected to a germicidal treatment and refrigerated, before being sprayed once again on to the foods. The latter are preserved in a good state of freshness, since dessication is avoided; the sprayed liq. is sterilized on re-cycling. The liq. is sprayed as a fine fog at a temp. very close to the freezing point. Sterilization is by UV irradiation.</p> |
