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    • 1. 发明授权
    • Method for the surface-pasteurization and-sterilization of pieces of food
    • 食品表面巴氏消毒灭菌方法
    • US09232817B2
    • 2016-01-12
    • US12648067
    • 2009-12-28
    • Rainer PerrenJürgen Fischer
    • Rainer PerrenJürgen Fischer
    • A23L1/00A23L3/16A23B9/02A23L3/015
    • A23L3/165A23B9/025A23L3/0155
    • A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure.
    • 颗粒状食品的表面巴氏消毒/灭菌方法。 食品的吸收和质量变化最小化,当食品被预热使用时,巴氏消毒或灭菌条件得到最佳化,其中产品温度选择在巴氏消毒/灭菌系统的蒸发温度以下几度,食品预热温度 选择低于饱和蒸汽温度的产物,优选在预定压力下比饱和蒸汽温度低几度,因为处理在潮湿的无空气气氛中进行,其中巴氏杀菌在55至99℃的温度下进行。 在低巴氏杀菌压力下,或者在更高的灭菌压力下在100℃至140℃的温度下进行灭菌,因为热处理发生1至30分钟,并且冷凝水从表面除去 的食品通过随后的真空干燥进一步减压。