Method for the reduction of microbial level in cereal and legume products

摘要

A particulate food product is indirectly heated to at least about 170 DEG after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the particulate food product. The indirect heating is continued for a time and temperature to reduce the microbial contamination of the particulate cereal and/or legume products by an amount of at least log 2 without the loss of the functional properties.