Method of sterilizing food products

 

The invention relates to a method of sterilizing a food product having a pH of 4.5 or more. The method comprises pre-heating the acid food product to a temperature of at least 70oWith and then increasing the pressure to at least 345 MPa for a period of time up to 200 minutes, the Pressure drop for a given period of time, then the pressure is again increased to at least 345 MPa for a period of time up to 200 minutes the Pressure dropped and cool the food product. The method allows to increase the effectiveness of sterilization while maintaining the taste, texture and color of food. 13 C.p. f-crystals, 9 PL.

Description text in facsimile form (see graphic part).

Claims

1. Sterilization method slightly acidic food product having a pH of 4.5 or above, providing pre-heating sub-acid food product to the initial temperature of at least 70With the increased pressure in the food product to a first elevated pressure, comprising, for at least 50,000 psi (345 MPa) for a period of time up to 200 min, discarding the first upgraded the Commissioner, for at least 50,000 psi (345 MPa) for a period of time up to 200 min and discharge pressure and cooling of the food product, where the initial temperature, pressure and time periods are chosen so that to provide a sterile food product.

2. The method according to p. 1, in which the first and second elevated pressure are, each, from 50000 140000 psi to psi (about 345 to 966 MPa).

3. The method according to p. 2, in which the first and second elevated pressure are each from about 60,000 psi to 120,000 psi (approximately 414 to 828 MPa).

4. The method according to p. 3, in which the first and second elevated pressures are essentially the same.

5. The method according to p. 1, in which stage of discharge of the first elevated pressure for a specified period of pause provides for reducing the pressure to approximately ambient pressure.

6. The method according to p. 1, in which the predetermined pause period is from 1 to 5 minutes

7. The method according to p. 6, in which the predetermined pause period is from 5 seconds to 5 minutes

8. The method according to p. 7, in which each of the first and second predetermined periods of increasing pressure ranges from 10 s to 10 min

9. The method according to p. 8, in which each of the first and second predetermined periods of increasing pressure is from 1 min to 5 min

10. How palenia is 5 min or less.

11. The method according to p. 10, in which the total duration of stages increase of pressure, pressure drop and re-increase of pressure is 3 min or less.

12. The method according to p. 1, in which the initial temperature of the food product is from 70 to 100C.

13. The method according to p. 12, in which the initial temperature of the food product is from 85 to 100C.

14. The method according to p. 13, in which the initial temperature of the food product is from 90 to 100C.

 

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