PROCESS FOR IMPROVING THE TECHNICAL PERFORMANCE AND QUALITY OF PRESERVES OF FRUIT, VEGETABLES AND MUSHROOMS BY DELETION OF WHITENING

摘要

THE PROCESS, BASED ON THE SIMULTANEOUS ACTION OF VACUUM AND THE CONTROL OF OSMOTIC BALANCES, ALLOWS TO ELIMINATE WHITENING BEFORE APPRAISAL OPERATIONS. IT RESULTS: / P P - A QUALITATIVE IMPROVEMENT RELATING TO THE ABSENCE OF LOSS OF BLEACH JUICE, / P P - AN ENERGY SAVING; / P P -UNE EFFLUENT REDUCTION.