| 摘要 |
Method for sterilizing low acid foods using both ultra-high pressures and high temperatures. The instantaneous temperature change that occurs when pressure is applied combines a high-temperature short-time process with ultra-high pressure to deliver a fast and therefore gentle thermal process to a prepackaged product. The process involves heating a low acid food to a prepressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature. The method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions. The disclosure also includes low acid foods which have been sterilized using both ultra-high pressures and high temperatures.
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