| 摘要 |
A method for preparing products to be pasteurised, e.g. food products, to ensure a long shelf life without affecting the quality or the nutritional, rheological and organoleptic properties thereof. The method comprises determining the cooking threshold value (Cg) of the product, measuring its pH and rH2, and deducing the corresponding pasteurisation threshold value (P) therefrom, in particular by means of the curve shown in the figure, then measuring the ratio (Aw) between the free water and total water contained in the product, and determining the heating curve of a heat treatment carried out on the product in such a way that the cooking threshold value is reached as the pasteurisation threshold value is also reached and preferably exceeded, while at the same time the product is in a physical and chemical condition which corresponds to the Clostridium botulinum germ inhibition region.
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