| 摘要 |
<p>A process for preserving foodstuff, such as fruits, berries or vegetables, wherein the foodstuff is pre-treated in liquid medium so as to displace gases present in the foodstuff, and the pre-treated foodstuff is subjected to a pressure of at least 300 MPa in order to inactivate enzymes and micro-organisms and parts thereof. According to the invention the foodstuff is contacted in the liquid medium with calcium ions and pectinmethylesterase at reduced pressure. By infusing the enzyme and calsium into the tissue of the foodstuff it is possible to improve the firmness of the foodstuff while simultaneously deaerating the product.</p> |
