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CONSERVACIÓN A TEMPERATURA AMBIENTE A 25°C ± 2°C
Tipo de alimentos Tiempos de conservación a presión atmosférica Tiempos de conservación al vacío
Pan 1-2 días 6-8 días
Galletas envasadas 4-6 meses 12 meses
Pasta 5-6 meses 12 meses
Arroz 5-6 meses 12 meses
Harina 4-5 meses 12 meses
Fruta seca 3-4 3-4 meses 12 meses
Café molido 2-3 meses 12 meses
Té en polvo 5-6 meses 12 meses
Liolizados 1-2 meses 12 meses
Leche en polvo 1-2 meses 12 meses
CONSERVACIÓN MEDIANTE REFRIGERACIÓN A 5°C ± 2°C
Tipo de alimentos Tiempos de conservación a presión atmosférica Tiempos de conservación al vacío
Carnes rojas 3-4 días 8-9 días
Carnes blancas 2-3 días 6-9 días
Pescados enteros 1-3 días 4-5 días
Caza 2-3 días 5-7 días
Fiambre 7-15 días 25-40 días
Fiambre cortado 4-6 días 20-25 días
Quesos blandos 5-7 días 14-20 días
Quesos duros y
semiduros 15-20 días 25-60 días
Hortalizas 1-3 días 7-10 días
Fruta 5-7 días 14-20 días
CONSERVACIÓN MEDIANTE COCCIÓN Y SUCESIVA REFRIGERACIÓN A 5°C ± 2°C
Tipo de alimentos Tiempos de conservación a presión atmosférica Tiempos de conservación al vacío
Purés y sopas vegetales 2-3 días 8-10 días
Pastas y arroces 2-3 días 6-8 días
Carnes hervidas y
asadas 3-4 días 10-15 días
Dulces rellenos (cremas
y fruta) 2-3 días 6-8 días
Aceite para freír 10 -15 días 25-40 días
CONSERVACIÓN MEDIANTE CONGELACIÓN A -18°C ± 2°C
Tipo de alimentos Tiempos de conservación a presión atmosférica Tiempos de conservación al vacío
Purés y sopas vegetales 4-6 meses 15-20 meses
Pastas y arroces 3-4 meses 10-12 meses
Carnes hervidas y asa-
das 8-10 meses 18-24 meses
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