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公开(公告)号：US09179704B2
公开(公告)日：2015-11-10
申请号：US12648023
申请日：2009-12-28
申请人： Rainer Perren , Jürgen Fischer
发明人： Rainer Perren , Jürgen Fischer
摘要： The disclosure relates to a process for roasting and surface pasteurization of particulate food products. The roasting and surface pasteurization can be combined and united to form one process wherein a treatment is carried out in a moist atmosphere at temperatures
摘要翻译： 本公开内容涉及颗粒状食品的焙烧和表面巴氏灭菌的方法。 焙烧和表面巴氏灭菌可以组合并结合在一起，其中在温度<100℃的潮湿环境中进行处理，在焙烧操作期间在焙烧系统中进行巴氏杀菌处理， 巴氏灭菌阶段将产品表面的温度保持在建立的大气的露点温度以下几度，巴氏消毒进行1-30分钟，并且通过进行或继续焙烧冷凝水 食品的表面被去除并且其吸收水被最小化。
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公开(公告)号：US09232817B2
公开(公告)日：2016-01-12
申请号：US12648067
申请日：2009-12-28
申请人： Rainer Perren , Jürgen Fischer
发明人： Rainer Perren , Jürgen Fischer
CPC分类号： A23L3/165 , A23B9/025 , A23L3/0155
摘要： A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure.
摘要翻译： 颗粒状食品的表面巴氏消毒/灭菌方法。 食品的吸收和质量变化最小化，当食品被预热使用时，巴氏消毒或灭菌条件得到最佳化，其中产品温度选择在巴氏消毒/灭菌系统的蒸发温度以下几度，食品预热温度 选择低于饱和蒸汽温度的产物，优选在预定压力下比饱和蒸汽温度低几度，因为处理在潮湿的无空气气氛中进行，其中巴氏杀菌在55至99℃的温度下进行。 在低巴氏杀菌压力下，或者在更高的灭菌压力下在100℃至140℃的温度下进行灭菌，因为热处理发生1至30分钟，并且冷凝水从表面除去 的食品通过随后的真空干燥进一步减压。
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公开(公告)号：US20100136192A1
公开(公告)日：2010-06-03
申请号：US12648023
申请日：2009-12-28
申请人： Rainer Perren , Jurgen Fisher
发明人： Rainer Perren , Jurgen Fisher
IPC分类号： A23B9/02
摘要： The invention relates to a process for roasting and surface pasteurization of particulate food products. The roasting and surface pasteurization can be combined and united to form one process, if, according to the invention, it is provided that a treatment is carried out in a moist atmosphere at temperatures >100° C., that the pasteurization treatment is carried out in a roasting system during the roasting operation, that during the pasteurization phase the temperature of the product surface is held a few degrees below the dew point temperature of the atmosphere which is established, that the pasteurization is performed for 1-30 min, and that with advancing or continued roasting the water of condensation on the surface of the food products is removed and the water uptake of the same is minimized.
摘要翻译： 本发明涉及一种颗粒状食品的焙烧和表面巴氏灭菌方法。 焙烧和表面巴氏灭菌可以组合并结合形成一个方法，如果根据本发明，在温度> 100℃的湿润气氛中进行处理，进行巴氏灭菌处理 在烘烤操作期间的焙烧系统中，在巴氏消毒阶段，产品表面的温度保持在建立的气氛的露点温度以下几度，巴氏灭菌进行1-30分钟，并且 随着进食或继续焙烧食品表面上的冷凝水而被除去，同时使其吸水最小化。
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公开(公告)号：US20130040030A9
公开(公告)日：2013-02-14
申请号：US12648067
申请日：2009-12-28
申请人： Rainer Perren , Jurgen Fischer
发明人： Rainer Perren , Jurgen Fischer
IPC分类号： A23L3/16
CPC分类号： A23L3/165 , A23B9/025 , A23L3/0155
摘要： A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure.
摘要翻译： 颗粒状食品的表面巴氏消毒/灭菌方法。 食品的吸收和质量变化最小化，当食品被预热使用时，巴氏消毒或灭菌条件得到最佳化，其中产品温度选择在巴氏消毒/灭菌系统的蒸发温度以下几度，食品预热温度 选择低于饱和蒸汽温度的产物，优选在预定压力下比饱和蒸汽温度低几度，因为处理在潮湿的无空气气氛中进行，其中巴氏杀菌在55至99℃的温度下进行。 在低巴氏杀菌压力下，或者在更高的灭菌压力下在100℃至140℃的温度下进行灭菌，因为热处理发生1至30分钟，并且冷凝水从表面除去 的食品通过随后的真空干燥进一步减压。
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公开(公告)号：US20100173060A1
公开(公告)日：2010-07-08
申请号：US12648067
申请日：2009-12-28
申请人： Rainer Perren , Jurgen Fischer
发明人： Rainer Perren , Jurgen Fischer
IPC分类号： A23L3/16
CPC分类号： A23L3/165 , A23B9/025 , A23L3/0155
摘要： A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C. at a higher sterilization pressure, in that heat treatment occurs for 1 to 30 mins, and in that the water of condensation is removed from the surface of food products by a subsequent vacuum drying at a further reduced pressure.
摘要翻译： 颗粒状食品的表面巴氏消毒/灭菌方法。 食品的吸收和质量变化最小化，当食品被预热使用时，巴氏消毒或灭菌条件得到最佳化，其中产品温度选择在巴氏消毒/灭菌系统的蒸发温度以下几度，食品预热温度 选择低于饱和蒸汽温度的产物，优选在预定压力下比饱和蒸汽温度低几度，因为处理在潮湿的无空气气氛中进行，其中巴氏杀菌在55至99℃的温度下进行。 在低巴氏杀菌压力下，或者在更高的灭菌压力下在100℃至140℃的温度下进行灭菌，因为热处理发生1至30分钟，并且冷凝水从表面除去 的食品通过随后的真空干燥进一步减压。
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