Modern High Technology Solutions for Quality and Longterm Vegetable Preservation
2012
Nacheva, I., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Miteva, D., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Todorov, Y., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Loginovska, K., Institute of Cryobiology and Food Technology, Sofia (Bulgaria) | Tsvetkov, Ts., Institute of Cryobiology and Food Technology, Sofia (Bulgaria)
In the publication the authors present the results of the applying of two modern technologies for long term and safe vegetable preservation – freeze-drying and gamma sterilization. The freeze-dried vegetables feature minimum moisture – from 2 – 5% and taste-aroma complex preserved to the highest degree. The carried out gamma sterilization ensures a high microbial purity of the vegetables and guarantees for their long term preservation - up to 5 years in polymer packing, under usual conditions.
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