| 摘要 |
<p>A method for processing vegetables prior to a preservation step such as bleaching, cooking or sterilisation. The raw, washed and trimmed starting vegetables are pre-processed by exposing them at a temperature of 0-25 °C to a gas containing oxygen under a partial pressure greater than the partial pressure of oxygen in air at said temperature. The gas may be pressurised air. Said pre-processing step reduces weight loss in vegetables after they have been bleached, cooked or sterilised.</p> |
