Search Results for: Vegetables preserved by sulphur dioxide gas
techniques coating, spraying, enrobing, encapsulation the aim of this group of operations is to cover a food product with a layer of material, which may be applied to improve the eating quality, to provide a barrier to the movement of moisture and gases, or as protection against mechanical damage. coating (by
ice-cream, baked goods, snack foods, fish, poultry, potato... go to >> coating, spraying, enrobing, encapsulation brining, curing, pickling brining and curing is a process whereby a product is treated with common salt (nacl) to which one or more curing salts may be added. the preservation of food, esp. vegetables...
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