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Priority claimed from GB39364/70Aexternal-prioritypatent/GB1274385A/en
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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
A23B7/00—Preservation or chemical ripening of fruit or vegetables
A23B7/10—Preserving with acids; Acid fermentation
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Life Sciences & Earth Sciences
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Engineering & Computer Science
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Chemical Kinetics & Catalysis
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General Chemical & Material Sciences
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Wood Science & Technology
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Zoology
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Food Science & Technology
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Polymers & Plastics
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Storage Of Fruits Or Vegetables
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Abstract
Pickled vegetables are preserved by heating the vegetables to is not >92 degrees C with microwaves or by immersing in a hot liquid for a suitable period, and then placing the vegetables in a pickling liquid. The vegetables are pref. heated at 55 - 82 degrees C, pref. until the core obtains a temp. of 70 degrees C.
NL7103732A1970-03-201971-03-19Vegetable pickling process
NL7103732A
(en)
PROCESS FOR THE THERMAL TREATMENT OF METAL SEMI-FINISHED PRODUCTS IN OLBAD AND WITH TRANSPORT MEANS FOR THE TREATMENT FURNACE PROVIDED FOR CARRYING OUT THE PROCESS