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CONSERVAZIONE A TEMPERATURA AMBIENTE A 25°C ± 2°C
Tipologia Alimenti Tempi di conservazione a pressione atmosferica Tempi di conservazione con sottovuoto
Pane 1-2 giorni 6-8 giorni
Biscotti confezionati 4-6 mesi 12 mesi
Pasta 5-6 mesi 12 mesi
Riso 5-6 mesi 12 mesi
Farina 4-5 mesi 12 mesi
Frutta secca 3-4 3-4 mesi 12 mesi
Ca󰀨è macinato 2-3 mesi 12 mesi
Tè in polvere 5-6 mesi 12 mesi
Liolizzati 1-2 mesi 12 mesi
Latte in polvere 1-2 mesi 12 mesi
CONSERVAZIONE MEDIANTE REFRIGERAZIONE A 5°C ± 2°C
Tipologia Alimenti Tempi di conservazione a pressione atmosferica Tempi di conservazione con sottovuoto
Carni rosse 3-4 giorni 8-9 giorni
Carni bianche 2-3 giorni 6-9 giorni
Pesci interi 1-3 giorni 4-5 giorni
Selvaggina 2-3 giorni 5-7 giorni
Salumi 7-15 giorni 25-40 giorni
Salumi a󰀨ettati 4-6 giorni 20-25 giorni
Formaggi morbidi 5-7 giorni 14-20 giorni
Formaggi duri e semiduri 15-20 giorni 25-60 giorni
Ortaggi 1-3 giorni 7-10 giorni
Frutta 5-7 giorni 14-20 giorni
CONSERVAZIONE MEDIANTE COTTURA E SUCCESSIVA REFRIGERAZIONE A 5°C ± 2°C
Tipologia Alimenti Tempi di conservazione a pressione atmosferica Tempi di conservazione con sottovuoto
Passati e zuppe vegetali 2-3 giorni 8-10 giorni
Paste e risotti 2-3 giorni 6-8 giorni
Carni lessate e arrosto 3-4 giorni 10-15 giorni
Dolci farciti (creme e
frutta) 2-3 giorni 6-8 giorni
Olio per friggere 10 -15 giorni 25-40 giorni
CONSERVAZIONE MEDIANTE CONGELAMENTO A -18°C ± 2°C
Tipologia Alimenti Tempi di conservazione a pressione atmosferica Tempi di conservazione con sottovuoto
Passati e zuppe vegetali 4-6 mesi 15-20 mesi
Paste e risotti 3-4 mesi 10-12 mesi
Carni lessate e arrosto 8-10 mesi 18-24 mesi
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