Les procédés de conservation

Déshydratation et ionisation

Sous-vide / SAP CUITS

Sous-vide / SAP (Sous Atmosphère Protectrice) CRUS

Congélation et surgélation

Produits appertisés (stérilisation) et pasteurisation.

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

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..

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

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

Gammes de produits

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

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