| 摘要 |
Continuous thermal treatment appts., partic. for cooking, sterilisation, pasteurisation, thawing, etc., can be applied to all types of food. When foods are heated they undergo an increase in vol., so that the internal pressure increases; this may cause the exudation of juices from the meat, of cellular liqs. and/or moisture incorporated during mfre. The appts. subjects the prods. to an external pressure which at least considerably reduces the exudation of all liqs. The quality of the treated prods. is also enhanced and the appearance, the taste and the natural flavours are almost totally preserved. The appts. consists of a cylindrical vessel which rotates around a horizontal axis. A spiral surface in the form of an Archimedean screw is welded to the inside and the vessel is extended at its ends by inlet and outlet lock-chambers; the latter can be brought into communication with a pressure source or with the atmosphere. The prod. traverses the vessel after being introduced through the lock-chamber with steam and the necessary cooking water. A programming device controls the various components and the introduction and release of pressure in the lock-chambers, according to a predetermined sequence. |
