Procedure for surface pasteurization or surface sterilization of particulate food products, in particular oilseeds, such as almonds, hazelnuts, pecans, nuts, as well as peanuts, bran, cereals, coffee, cocoa and characterized in that food products are used preheated, the product temperature being selected a few degrees below the evaporation temperature of the pasteurization or sterilization system, because the preheating temperature of the food products is selected less than the saturated steam temperature, preferably a few degrees below the temperature of saturated steam for a predetermined pressure, because the treatment is carried out in a humid atmosphere, without air, pasteurization being carried out at temperatures between 55 and 99 ° C for a reduced pasteurization pressure or sterilization at temperatures between 100 ° C and 140 ° C for a pressure n higher sterilization, that the heat treatment is performed for 1 to 30 min. and because the condensation water on the surface of the food products is removed by subsequent vacuum drying at an additional reduced pressure.Procedimiento para la pasteurización superficial o esterilización superficial de productos alimenticios particulados, en particular de semillas oleaginosas, tales como almendras, avellanas, pacanas, nueces, así como cacahuetes, salvados, cereales, café, cacao y caracterizado porque los productos alimenticios se utilizan precalentados, seleccionándose la temperatura de producto a pocos grados por debajo de la temperatura de evaporación del sistema de pasteurización o esterilización, porque la temperatura de precalentamiento de los productos alimenticios se selecciona menor que la temperatura de vapor saturado, preferiblemente pocos grados por debajo de la temperatura de vapor saturado para una presión predeterminada, porque el tratamiento se lleva a cabo en una atmósfera húmeda, sin aire, realizándose la pasteurización a temperaturas de entre 55 y 99ºC para una presión de pasteurización reducida o la
