| 摘要 |
In a process to pasteurize baked food in which the packed food is placed in a pasteurization chamber in which it is heated, a reduction in pressure arising from condensation of the low pressure steam is prevented by the introduction of compressed air. In a process to pasteurize baked food, the packed food is placed in a pasteurization chamber in which it is heated to a pre-determined temperature, at which it is maintained for a given time. It is then cooled to ambient temperature. While the pasteurization process is in progress, the chamber is maintained at a lower than ambient pressure. The pasteurization chamber is heated by low-pressure steam introduced directly into the chamber. After the chamber and food have reached the process temperature, a reduction in pressure arising from condensation of the low pressure steam is prevented by the introduction of compressed air.
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