VERFAHREN UND EINRICHTUNG ZUR KONTINUIERLICHEN KONSERVIERUNG VON STUECKPRODUKTEN.

摘要

Delicate fruit or vegetables (peaches, pears, pineapples, tomato pieces, beans and mushrooms), and dough (ravioli) are preserved continuously by pasteurising them during the blanching operation. The pasteurised material is passed in an inclined drum. A liq. is also pasteurised or sterilised separate from the fruit and added to the drum under aseptic conditions. The liq. level is held constant, surplus liq. is extracted and the food is sepd. from the liq. within the drum.