| 摘要 |
1. A method for the continuous heat treatment, in particular for the precooking, pasteurisation, sterilisation, and blanching of bulk, unwrapped, pre-packed or packed products, such as food products or non-food products, characterised in that the following successive steps are carried out : the walls of a tight container are heated to a specific temperature theta 1 , which is greater than that to be reached on the products and is between 30 and 150 degrees C, the products are introduced into the container, a vacuum is produced in the interior of the container at a pressure of 1 to 30 mmHg partial air pressure, superheated steam is introduced into the interior of the container at a partial pressure less than atmospheric pressure, the pressure in the interior of the container is regulated in order to obtain on the products a specific temperature theta 2 , lower than the temperature theta 1 of the walls of the container. |
