method and device for improving the conservation of denreesalimentaires sterilisees contained in flexible plastic packaging

摘要

1408015 Preservation ETABS GATINEAU SA 21 Dec 1972 [29 Dec 1971 31 Oot 1972] 59131/72 Heading A2D A method of improving the preservation of foodstuffs contained in flexible plastics packages, in which they are enclosed under vacuum and in which they have been subjected to a sterilizing heat-treatment, comprises, subsequent to the heat-treatment, causing a controlled amount of carbon dioxide to migrate through the wall of the flexible plastic package. The migration or carbonation may be carried out by placing the package in a large volume of carbon dioxide for a controlledtime period. Alternatively, carbonation may be achieved by placing the package in a small gas-impervious enclosure which contains a mixture of carbon dioxide and another gas such as nitrogen, and carbonation is controlled by varying the carbon dioxide content of the gas mixture. A further means of carbonation comprises subjecting the package to jets of carbon dioxide issuing from appropriate nozzles. The method may be carried out in the apparatus shown in Fig. 1, wherein foodstuffs e.g. potatoes are fed from bunker 11 to packaging station 12 where the foodstuffs are vacuum-packed in flexible packages 13. The resultant packages E are then passed to a sterilizing treatment station 15. After sterilization, the packages, optionally before complete cooling, are subjected to carbonation in station 16. This station is a large-volume enclosure filled with carbondioxide, and means 20 control the time during which the packages are subjected to the carbon dioxide.