An improved method for the conservation of meat, eggs, fruit and other foodstuffs for lengthy periods under chilled conditions

摘要

275,184. Food Chillers, Ltd., (Assignees of McLeod, A. R.). July 30, 1926, [Convention date]. Preserving meat, eggs, fruit, &c.-Foodstuffs, such as meat, eggs, and fruit, are preserved by keeping at a low temperature in an atmosphere of common salt which may be produced by atomization of a salt solution. The pieces of meat &c. are wrapped in a gas-permeable covering which does not absorb moisture, e.g. a textile-fabric impregnated with paraffin, and placed with a clear space around each in an insulated chamber 11 having doors 12. The chamber is then cooled to a temperature above the freezing point and a salt fog next produced from a salt solution supplied from tank 1 and tubes 2, 15 to atomizers 3 supplied through pipes 7 with compressed air from a pump 6. The air is passed through a cooling coil 8 in a tank 9 and the condensed water is withdrawn through a trap 10. The fog may contain between “-1 per cent or more of salt and is constantly agitated by fans 14 except during renewal. When fresh fog is being introduced, which may be every eight hours in the case of meat, the used fog and the gases from the meat &c. in the chamber are expelled through doors or automatic valves located at the bottom of the chamber and designed to prevent the pressure rising above atmospheric. The humidity is not more than is sufficient to carry the required percentage of salt. Refrigerating means are provided in or connected with the chamber which is sterilized and dried before use.