Les procédés de conservation

Les procédés de conservation

Les aliments sont des denrées périssables pouvant être contaminées par des micro-organismes, conduisant à leur détérioration. Pour prolonger leur qualité hygiènique tout en préservant leur qualité organoleptique et nutritionnelle, l'industrie a mis en place des modes de conservation.

Traitement physique (froid, chaleur, déshydratation, radiations..

Modification d'atmosphère (dilminution de l'O2, augmentation azote et CO2)

Traitement chimiques (conservation par l'acide, le sucre...)

Gammes de produits

En fonction du procédé de conversation utilisé - Classés ici par gamme

Sous-vide / SAP (Sous Atmosphère Protectrice) CRUS

Produits bruts, frais, vendus en l'état -> réfrigération

Produits appertisés (stérilisation) et pasteurisation.

Sous-vide / SAP CUITS

Congélation et surgélation

Déshydratation et ionisation

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