БРАУН Петер (CH),КЕЛЛЕР Марко (CH),ПЕРРЕН Райнер (CH)
申请号：
RU2014128673
公开号：
RU2014128673A
申请日:
2012.12.12
申请国别(地区):
RU
年份:
2016
代理人:
摘要：
1. A method of pasteurization and / or sterilization of the food product (10), in particular having specific properties and / or hygroscopic food product (10), comprising the following steps: - preparation of the equipment (1) for supplying steam to the food product (10) in particular water vapor, in particular, comprising a container (2) with an internal space (3) for placing the food product (10) and a device for supplying steam into the interior space (3), - supply of steam to the food product (10), - pasteurization and / or sterilization of the food product (10) with steam to achieve a reduction in the amount of available and / or in a food product, especially a pathogen, wherein the something is maintained uniform temperature of the food product at a temperature greater than or equal to the preheating temperature pasteurization and / or sterilization before supply para.2. The method of claim. 1, characterized in that preparing the equipment (1), comprising a pressure setting device (4) to set an overpressure and / or underpressure in the interior space (3) and, in particular, control and / or pressure regulation, specifically, overpressure or underpressure, in the interior space (3) and setting the pressure in the inner space (3) by a pressure setting device (4) .3. A method according to Claim. 1 or 2, characterized in that a drying, particularly vacuum drying, the food product (10), in particular, after pasteurization and / or sterilizatsii.4. A method according to Claim. 1, characterized by determining the temperature of the food product surface (10) while maintaining a uniform temperature by a sensor (15) .5. A method according to claim. 4, wherein the temperature of the surfaces1. Способ пастеризации и/или стерилизации пищевого продукта (10), в частности, обладающего особыми свойствами и/или гигроскопического пищевого продукта (10), включающий следующие этапы:- подготовку оборудования (1) для подвода пара к пищевому продукту (10), в частности, водяного пара
