| 摘要 |
The invention relates to a process for the surface pasteurization or surf ace sterilization of particulate food products. The water uptake and qualita tive changes of the food products are minimized and the pasteurization or st erilization conditions are optimized in that the food products are used preh eated, wherein the product temperature is selected a few degrees below the e vaporation temperature of the pasteurization or sterilization system, in tha t the preheating temperature of the food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated s team temperature at a predetermined pressure, in that the treatment is perfo rmed in a moist, air-free atmosphere, wherein the pasteurization is carried out at temperatures between 55 and 99°C at a low pasteurization pressure, or the sterilization is carried out at temperatures between 100°C and 140°C at a higher sterilization pressure, in that the heat treatment is carried out for 1 to 30 min, and in that the water of condensation is removed from the s urface of the food products by a subsequent vacuum drying at a further reduc ed pressure.
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