APPARATUS AND PROCESS FOR ALMOND PASTEURIZATION

摘要

A process and apparatus for shelled almond pasteurization includes counter flowing raw shelled almonds in saturated steam for a four second interval to elevate the exterior surface of the shelled almond to a temperature exceeding 160 degrees Fahrenheit. Thereafter, the pasteurized almonds are counter flowed for a two second interval in dry air before discharge to further processing or to containers for shipment. Almond taste, texture, and appearance are unchanged during the pasteurization process. The apparatus includes a steam ladder (1) defining downward paths which alternately vary the major surfaces of the shelled almonds to exposure to upwardly counter flowing steam, and an underlying drying ladder (2) for drying the raw shelled almonds upon exit from the steam ladder.