| 摘要 |
The cooked or dried product from a continuous cooker, comprising fat, protein and residual moisture is required by EU regulations to be processed at a minimum temperature of 133 DEG C and 3 bar (absolute) pressure for at least 20 minutes. The conditioning system of the present invention is designed to assure that cooked/dried product is continuously processed in accordance with EU directives regarding temperature, pressure and retention time for processing animal by-products. |
