| 摘要 |
The present invention relates to a method of preparing a food product of controlled shelf life, noteworthy in that it comprises, in succession: a step of conditioning the product, consisting in uniformizing the temperature of the product at between 25 and 65°C; a heat treatment step, by ohmic heating at 70-121°C and at ambient pressure followed by bringing it down to room temperature over 0.5 to 5 minutes, the heating step being carried out in an ohmic heating assembly formed by at least two, preferably four, heating stages, each having a power supply connected to the electrodes of two parallel heater pipes joined via a bend, each pipe being made up of two series-mounted tubes on either side of a titanium electrode, the electrodes of said assembly being electrically connected together via a series/parallel arrangement so that the total resistivity of the ohmic heating assembly can be modulated at will, a cooling step; and intended for bringing the temperature of the product down to a temperature below 30°C. This method is particularly advantageous as it makes it possible to treat products comprising up to 95% particles and it maintains very good organoleptic quality in the treated products, while ensuring that they are decontaminated. |
