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REBOURS ETS
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Publication of ES8606986A1publicationCriticalpatent/ES8606986A1/en
Publication of ES544040A0publicationCriticalpatent/ES544040A0/en
Hard-boiled eggs are preserved by (a) surface drying in a hot-air tunnel at 60-80 deg. C after cooking and shelling; (b) packing in material impermeable to water vapour and semi-permeable to qases, which is transparent to IR radiation; and (c) heating to 70 deq. C and maintaining at that temp. to destroy the microbial flora without over-cooking, by exposure to radiation of 0.8-3 microns with he spectrum centred on 1.3 microns wavelength.
ES544040A1984-06-131985-06-11Preservation of hard-boiled eggs
ExpiredES8606986A1
(en)