| 摘要 |
PCT No. PCT/GB95/01549 Sec. 371 Date Jan. 21, 1997 Sec. 102(e) Date Jan. 21, 1997 PCT Filed Jul. 3, 1995 PCT Pub. No. WO96/02146 PCT Pub. Date Feb. 1, 1996A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature through-out the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118 DEG C. is less than 29 seconds, and the time for which the plant foodstuff is above 70 DEG C. is less than approximately 100 seconds. |
