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| Food & Agrofood industry-Storage |
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Before being canned, fruits and vegetables undergo a number of treatments to stabilise their behaviour before and during their preservation period (cooking, sterilisation, lowering of pH to reduce any bacterial activity, etc ...).
This type of treatment usually entails an improvement of the treated foods. To give them a certain firmness, calcium chloride can be added to the blanching water or to the can.
The following products can be treated with calcium chloride as:
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vegetables: onions, peas, carrots, potatoes, olives, mushrooms, gherkins, beans, hot peppers, asparagus, salsify, tomatoes.
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fruits: cherries, strawberries, compost of apples, peaches, apricots, pineapples, pears.
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others: meat, rice, soya, tea.
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