PROCEDIMIENTO DE TRATAMIENTO PARA LA CONSERVACION DE GENEROS PERECEDEROS QUE PRESENTAN VACIOS O POROS, COMO LOS CHAMPINONES, Y DISPOSITIVO PARA SU PUESTA EN PRACTICA

摘要

Process and device for the preservation treatment of perishable products having voids or pores, especially cultivated mushrooms, employing passage into a chamber under vacuum (40), impregnation with a liquid, and then passage into a blanching container (32). This process is characterised in that the impregnation liquid is a suspension of starchy material in water.