| 摘要 |
A method, apparatus and thermal processing medium for accelerated thermal processing, particularly the pasteurization and sterilization of foodstuffs, within a conventional, food processing system comprising at least one processing chamber or tower wherein the system requires no significant structural modification nor additional pressurization of product or apparatus nor requiring any change of physical state of the thermal processing medium, is disclosed. Further aspects of this invention include the elimination of steam to achieve the required level of thermal processing, the optimizing and controlling of the process through the utilization of the space previously occupied by steam by means of extending thermal processing capacity and improving finished product organoleptic properties as well as increased system flexibility and throughput capacity. Finally it relates to effectively eliminating any corrosive properties of the thermal medium which itself is optimized for any specific thermal processing step.
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