Sterilisation of equipment for mfr. of dried vegetables - by treating with hydrochloric acid and/or superheated steam

摘要

Method of reducing the germ count during the mfr. of dried vegetables comprises repeatedly treating the surfaces coming into contact with the vegetables in the mfg. equipment by spraying with an HCl soln. under pressure and/or briefly contacting with superheated steam. Practically germ-free dried vegetables can be produced without contaminating the vegetables or introducing additives.