| 摘要 |
PCT No. PCT/SE91/00069 Sec. 371 Date Jul. 9, 1992 Sec. 102(e) Date Jul. 9, 1992 PCT Filed Jan. 3, 1991 PCT Pub. No. WO91/11894 PCT Pub. Date Aug. 8, 1991.For improving the keeping qualities of certain food products, especially sliced meat products, it is suggested that the food products immediately after they have been packed are subjected to a heat treatment by means of microwave energy, so that they are maintained at a temperature in the interval 50 DEG -80 DEG C., preferably 50 DEG -70 DEG C., during a time period of 5-60 seconds. The food products (12) are moved by means of an endless belt (9) in a path across an elongated wave guide (15, 21) which has at least one slot (19; 22, 23) extending across the whole food products movement path.
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