CONTINUOUS PROCESS AND SYSTEM FOR THE PASTEURIZATION OR STERILIZATION OF FOODSTUFFS IN A RIGID CONTAINER FOLLOWED BY THE DEEP-VACUUM SEALING THEREOF BY ROTARY STEAM INJECTION AND HOMOGENEOUS RAPID COOLING
A method and a system of devices for continuous sterilization or pasteurization of foodstuffs contained in specific rigid containers, followed by continuous deep-vacuum sealing of the containers. The evacuation is obtained by rotary steam injection between the lids and the receptacles followed by sealing of the containers and cold showering that brings about condensation of the steam inside the container and consequently a deep vacuum. This results in a long-lasting deep-vacuum preservation of the food under organoleptic and nutritional quality conditions with a drastic reduction in the cooling time of the containers after sterilization or pasteurization, The reduction in cooling time is obtained by a low-temperature boiling under vacuum, which boiling is homogeneously distributed throughout the whole of the container. It is particularly suitable for pasty or liquid products or products in chunks included in a liquid or pasty mixture.
