| 摘要 |
An apparatus and method for combating germs on the surface of products, in particular of food products, employing a combination of steam and ultrasound. Pressurized water is passed from steam chamber 10, through steam passage 3, to an opening 2, conveying the steam to a cavity 4, in which the steam is made to oscillate at a frequency which is preferably ultrasonic. The diffused oscillating steam 7 is directed towards solid products 8 which are moving along conveyor 9. The oscillations in the steam prevent the steam from heating the products excessively, while germs presents on the surface of the products are heated and killed.
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