Potential of Essential Oils from Active Packaging to Highly Reduce Ethylene Biosynthesis in Broccoli and Apples

FIELD: agriculture.SUBSTANCE: method for processing vegetable products with at least one biocidal preparation and/or an antidote preparation having a boiling point in the range of 60 to 280 °C comprises a processing stage of 3 days or more. The above-mentioned processing stage comprises at least one evaporation phase of at least 3 days duration or longer, in the process of which the liquid containing, a specific preparation or each of the preparations, evaporates and the vaporized liquid is introduced into the internal volume of the casing, which is a closed space. During the injection phase, the liquid is periodically evaporated and injected with a period (ΔT) of two days or less, wherein the liquid evaporates at a temperature of less than 50 °C. The evaporation of the liquid and the injection of the vaporized liquid are separated, furthermore, the evaporation phase comprises several separate operations for evaporating the liquid and introducing the evaporating liquid, which are separated from each other for the specified period. The above-mentioned period is the time between the beginning of two operations of evaporation of the liquid and the introduction of the evaporative liquid, wherein the evaporation and introduction are interrupted between the two operations of evaporation of the liquid and the introduction of the evaporating liquid. A device for implementing the method and a module comprising the above-mentioned device and a shell are also proposed.EFFECT: set of inventions ensures a constant and moderate concentration of the preparation on plant products or on the internal walls of the casing.21 cl, 12 dwg

Method for processing with biocidal preparation or antidote preparation, device and corresponding module for processing

The invention relates to a method for the microbial decontamination of packaged solid food by means of essential oils (EOs), comprising vacuum evaporation of the EOs, and vacuum application of the EO vapours to the solid food arranged in an open container, wherein said vapours are drawn along by air or by a mixture of food-grade gases and guided to the vacuum enclosure containing the packaged food to be microbiologically decontaminated.

Method for the surface decontamination of packaged solid food

FIELD: chemistry.SUBSTANCE: invention relates to a method for microbiological disinfection of packaged solid food products by means of essential oils (EO). Method involves EO evaporation under vacuum, application of EO vapours under vacuum to solid food products located in the open container. In open container these vapours are stretched by air or mixture of food gases, and which are directed to vacuum chamber with packaged food products subject to microbiological disinfection.EFFECT: use of the invention will allow to ensure quality disinfection of packaged food products.7 cl, 1 tbl, 4 dwg

David Antonio López Cánovas

Papers

Method for the surface decontamination of packaged solid food

Decontamination method of packaged solid food