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Fernand Lescarde
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A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
A23B5/00—Preservation of eggs or egg products
A23B5/08—Preserving with chemicals
A23B5/10—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
Abstract
7804. LescardÚ, F. April 4, 1908, [Convention date]. Preserving eggs.-Eggs are placed in boxes o in an autoclave B, which is first exhausted and then filled with carbon dioxide under pressure. The autoclave is then exhausted to reduce the pressure by about 70 cm. of water, and nitrogen is admitted, so that the eggs are in an atmosphere of carbon dioxide and nitrogen. The boxes are then removed, sealed, and stored at about 0‹C. They are of metal covered with wooden slats, and have trays holding calcium chloride. The nitrogen is obtained by passing air through a drying-tube u and a heated porcelain tube t filled with copper turnings, and is cooled in a worm S, which is also used to warm the carbon dioxide contained as liquid in bottles A.
GB190907804D1908-04-041909-04-01Improvements in Preserving Eggs.
ExpiredGB190907804A
(en)