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WO2013020893A1 - Procédé de pasteurisation d'un produit alimentaire - Google Patents

Procédé de pasteurisation d'un produit alimentaire Download PDF

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Publication number
WO2013020893A1
WO2013020893A1 PCT/EP2012/065159 EP2012065159W WO2013020893A1 WO 2013020893 A1 WO2013020893 A1 WO 2013020893A1 EP 2012065159 W EP2012065159 W EP 2012065159W WO 2013020893 A1 WO2013020893 A1 WO 2013020893A1
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WO
WIPO (PCT)
Prior art keywords
temperature
pasteurization
food
less
minutes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/EP2012/065159
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German (de)
English (en)
Inventor
Béatrice Conde-Petit
Urs Schwendener
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Buehler AG
Original Assignee
Buehler AG
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Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Publication of WO2013020893A1 publication Critical patent/WO2013020893A1/fr
Anticipated expiration legal-status Critical
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/405—Preservation of foods or foodstuffs, in general by heating loose unpacked materials in solid state

Definitions

  • the invention relates to a method for pasteurizing a, in particular starchy and / or protein-containing, food according to the preamble of the independent claim.
  • WO 2009/003546 AI a method for surface pasteurization of particulate food products is known, wherein the food products are preheated prior to pasteurization.
  • the pasteurization is carried out here at temperatures between 55 ° C and 99 ° C at a low pasteurization pressure.
  • the inventive method for the pasteurization of a part of a surface of a food product comprising a step of tempering at least a portion of the surface of the Lebensmit ⁇ means of a first temperature less than a pasteurisation temperature, so that the surface of the food at least partially and in particular the entire surface in a glassy state.
  • a step of tempering at least a portion of the surface of the Lebensmit ⁇ means of a first temperature less than a pasteurisation temperature, so that the surface of the food at least partially and in particular the entire surface in a glassy state.
  • a pasteurization pressure is set to set a pasteurization temperature, the pasteurization pressure being less than an ambient pressure.
  • This process step can be carried out depending on a device used for pasteurization during tempering, if tempered and pasteurized in different areas of the device. However, setting of pasteurization and Pasteurleiterstik can then be made to the temperature control, when both steps are carried out sequentially play in a chamber of a device in ⁇ . Subsequent to the step of adjusting he ⁇ followed by a pasteurization of at least part of the surface of the food so that the surface of the food at least partially, during at least 80% of the duration of the Pasteu ⁇ r ensues is in a glassy state.
  • the entire surface of the food is pasteurized.
  • the pasteurization is carried out in particular such that a Reduction of the bacterial count, in particular of the bacterium Enterococcus faecium, by at least a factor of 10 000 and preferably by a factor of 100 000 is achieved.
  • the bacterium Enterococcus faecium NRRL B-2354 is used as a substitute for the bacterium Salmonella enteritidis phage type 30, which is often present as an undesirable germ in food; Foods are inoculated with the bacterium Enterococcus faecium and treated with the pasteurization process for the validation of the pasteurization process according to the guidelines of the Almond Board of California (Guidelines for Process Validation using Enterococcus faecium NRRL B-2354).
  • the period of time is meant in the sense of the present application, in which the food pasteurisation and the Pasteurleitersbuch is subjected to a reduction of the germ count, at least by a factor of 10 '000, and preferably at least a factor of 100' 000 he ⁇ is enough.
  • starchy foods are the purposes of the present application cereals, ie cultivated plants of the botanical family of Grasses and pseudocereals, that is botanically not belonging to the sweet grasses crop similar Körnerfrüch ⁇ te understood, and any combinations thereof.
  • Insbesonde ⁇ re are cereals such as wheat, rye, oats, barley, rice, millet and corn and pseudocereals such as buckwheat, amaranth and quinoa and any combinations thereof starchy foods in the context of the present application.
  • flours are pasteurized from such starchy foods. These flours are produced by customary grinding processes, for example by means of roller mills known to the person skilled in the art.
  • protein-containing foods are legumes such as, for example, soybeans, beans, lentils, chickpeas and lupins or any combinations thereof.
  • Further protein-containing foods for the purposes of the present application are wheat and semolina and / or flour therefrom, milk powder and protein concentrate such as whey protein concentrate and soy protein concentrate or any combination of the aforementioned foods, ie legumes, wheat, milk powder and protein concentrate.
  • the determination of the glass transition curve of a foodstuff and / or a component of the foodstuff is determined ( "differential scanning calorimetry") by means known to those skilled DSC measurements. For this purpose, for example, 5 mg to 15 mg of Le ⁇ benskars and / or a component of the foodstuff heated in an aluminum crucible from 10 ° C to 100 ° C at a rate of 10 ° C per minute and evaluated the change in heat capacity as the glass transition temperature.
  • Another method for determining the glass transition curve is the DMTA method known to those skilled in the art (Dynamic Mechanical Thermal Analysis, Siebenmorgen et al., Transactions of the ASAE, Volume 47, Issue 3, pages 835 to 839). Accordingly, the mechanical ⁇ African characteristics of the food are measured during heating, particularly those known to those skilled memory modules E 'and loss moduli E''. From the ratio E "/ E 'as a function of the temperature, ie the glass transition curve, the glass transition region defined as the region in which the ratio E" / E' increases significantly can be determined.
  • the glass transition curve is the entire Le ⁇ benskar, so for example the flour, analyzed in particular un ⁇ ter Kunststoff humidity and preferably a Component of the foodstuff which comprises at least a proportion of at least 5% by weight and preferably of at least 10% by weight of the foodstuff.
  • this component consists of protein, starch or degraded starch or any combination thereof.
  • the glass transition curve is determined for the most heat-sensitive component of the food, such as gluten; As a result, the pasteurization process can be advantageously designed to protect the heat-sensitive components.
  • a glass transition curve is determined, which determines, for a defined moisture Ul, respectively a first pair (Ul, T g onS et) and a second pair (Ul, T g en d) from moisture and temperature. These two temperatures define a glass transition area at the humidity Ul. A third, lying between these temperature is the arithmetic mean value for the pair ⁇ (Ul, T g with tei) ⁇
  • a temperature-humidity pair (Ul, T) of a starchy food based on the temperature-humidity pair (Ul, T g end ) the food is completely in a rubbery state when T> T g end .
  • a temperature-humidity pair (Ul, T) of a starchy foodstuff based on the temperature humidity pair (Ul, T g onS et) is the food completeness, ⁇ dig in a glassy state when T ⁇ T g onset at a tem ⁇ peratur humidity pair (Ul, T) of a starch-containing food based on the temperature-humidity pairs (Ul, T g en d) and (Ul, T g onset) is the food in a partially gummiar ⁇ term state and partially glassy state, if
  • an ambient pressure in the context of the present application, the pressure in the environment outside the device for Pasteurization understood.
  • an ambient pressure is understood to mean a pressure in the range from 0.7 to 1.3 bar, and preferably from 0.8 to 1.2 bar.
  • the inventive method now has the advantage that the food is reliably pasteurized, ie a high re ⁇ production of the number of bacteria is achieved.
  • a denaturing ⁇ tion through the implementation of Pasteurisationsvons of the food, especially the proteins and / or other heat-sensitive components ⁇ is contained in the food, minimizing the glassy state, that particular example, Glu th is hardly affected.
  • the temperature control ie preheating, has the advantage that in the subsequent pasteurization step, the condensation of water vapor on the product surface and thus an excessive water ⁇ uptake of the food can be avoided.
  • Such What ⁇ serality, which is subsequently removed again by means of a driving Trocknungsver ⁇ advantageous results in a embedding ⁇ tr foundedung of the food.
  • Pasteurization is preferably carried out by means of steam and insbeson ⁇ particular water vapor.
  • a steam temperature can be generated, which is in the desired temperature range, so that the surface of the Le ⁇ Bensffens is at least partially during at least 80% of the duration of pasteurization in a glassy state.
  • a desired pasteurization temperature is selected in the desired temperature range, resulting in the required pasteurization pressure of the steam; by adjusting this pasteurization pressure thus results in the desired pasteurization temperature, so that the food is pasteurized according to the invention.
  • saturated steam is used for pasteurization.
  • saturated steam is understood to mean the state when a liquid-phase and vapor-phase are in equilibrium, the pressure of the vaporous phase being the saturation vapor pressure.
  • Saturated steam is thus understood to mean the boundary between wet and hot steam, ie. H. saturated or dry saturated steam.
  • the surface of the Le ⁇ bensffens are at least partially and in particular the entire 0- ber Diagram during at least 90% of the duration of pasteurization in the glassy state.
  • the surface of the food is at least 95%, most preferably 100%, of the duration of pasteurization in the glassy state. This has the surface of the food is pasteurized to ⁇ more reliable while also protecting the food, that is largely avoiding denaturation of the food, especially gluten in life ⁇ moderate the advantage.
  • the tempering takes place at the first temperature, which is smaller than a temperature T gm i ttel the glass transition curve bezo ⁇ gen on the moisture of the food.
  • the first temperature is less than a temperature T g onset .
  • the pasteurization temperature is less than a temperature T g end of the glass transition curve based on the moisture of the food.
  • the Pasteurisati ⁇ onstemperatur is less than a temperature T i ttel gm and more preferably less than a temperature T g onset ⁇
  • the temperature control in the first temperature Tem ⁇ takes place with a temperature difference t ⁇ T to pasteurisation temperature in the range of 1 ° C to 30 ° C.
  • the temperature difference is t ⁇ T in the range of 1 ° C to 20 ° C, especially be ⁇ vorzugt of 1 ° C to 10 ° C and very particularly preferably from 1 ° C to 7 ° C.
  • the temperature difference ⁇ T t is calculated as the difference between the pasteurization temperature and the first temperature.
  • This choice of the first temperature has the advantage that the first temperature according to the requirements of the food lichst mög ⁇ at the pasteurization temperature is near selectable and thus the condensation of water is substantially prevented on the surface, so that the food during the pasteuri ⁇ Sierens little moisture receives.
  • Particularly preferred pasteurization is carried out at a Pasteu ⁇ r Deutschenstemperatur with a temperature difference ⁇ ⁇ in the range of 0 ° C to 10 ° C for temperature T g end of the glass transition curve based on the moisture of the food.
  • ⁇ transmits the temperature difference ⁇ ⁇ 1 ° C to 8 ° C and especially be ⁇ vorzugt 1 ° C to 5 ° C, and most preferably 2 ° C to 3 ° C.
  • These temperature differences are preferably set to the temperature T g medium and particularly preferably to the temperature T g on se t.
  • the pasteurization temperature is particularly preferably set in the range from 65.degree. C. to 85.degree. C. and in particular from 70.degree. C. to 80.degree.
  • This temperature range has the advantage that the pasteurizati ⁇ tion can be made reliable and energy efficient at the same ⁇ while minimizing the denaturation of the food, especially the proteins and / or other heat-sensitive components contained in the food.
  • the pasteurization pressure is very particularly preferably set in the range from 0.2 bar to 0.9 bar, preferably from 0.3 bar to 0.8 bar and particularly preferably from 0.4 bar to 0.6 bar.
  • a drying ⁇ tion step is performed before the tempering of the food.
  • drying takes place to a moisture content of less than 14% wb, preferably of less than 12% wb and particularly preferably of less than 9% wb.
  • a moisture content of, for example, "12% wb" is understood to mean a moisture content in% by weight, based on the wet weight.
  • Particularly preferred ⁇ takes place after pasteurisation of life by further drying, in particular a vacuum drying of the food.
  • the further drying is carried out such that the temperature T is greater than 30 ° C, preferably greater than 40 ° C and particularly preferably greater than 50 ° C g end of the food after the white ⁇ direct drying.
  • the further drying is preferably carried out to a moisture in the range of 10% wb to 14% wb and preferably in the range of 10.5% wb to 12% wb.
  • This step of further drying has the advantage that, inter alia, be dried be ⁇ find pending water on the surface of the food, and thus the shelf life of the product is improved, which often especially below a temperature of 30 ° C, whereby the foods during the advantage Storage is essentially in the glassy state.
  • a further drying to a Feuch ⁇ ACTION below 12% wb, especially for sticky products such as sugar-rich foods, foods with select ⁇ foundeder starch or maltodextrin occurs.
  • degraded starch starch is understood with shorter molecular chains compared to untreated starch, the degraded starch, for example, in Baby food is present. This degradation is usually enzymatic.
  • the further drying takes place for a duration in the range of 5 seconds to 30 minutes and preferably of 2 minutes to 20 minutes. In other words, the further drying takes place for a period of greater than or equal to 5 seconds to less than or equal to 30 minutes, and preferably from greater than or equal to 2 minutes to less than or equal to 20 minutes.
  • the drying by means of vacuum drying is carried out in ⁇ example by reducing the pressure to 0.01 bar to 0.15 bar, whereby the drying becomes possible at low temperatures in order not to impair the product quality.
  • the pasteurization is carried out for a period of 1 minute to 30 minutes, and preferably from 2 minutes to 20 minutes.
  • This duration of pasteurization has the advantage that the pasteurization temperature must not be too high to achieve pasteurization reliable, whereby the food according to the invention is at the surface at least partially ⁇ in the glassy state.
  • the tempering is done in a Temperie ⁇ approximately container of an apparatus for pasteurization. Anschlies- send the tempered food to a pasteurization container. In particular, the pasteurized food is subsequently conveyed into a drying container.
  • This embodiment has the advantage that the tempering and pasteurization can be carried out substantially in parallel and in particular also the further drying. Thus, a quasi conti ⁇ nuierliches pasteurization process to increase the throughput is achieved through the device.
  • Another aspect of the present invention relates to a method of pasteurizing a food comprising the step of selecting a food for pasteurization. This is followed by determining a suitable pasteurization pressure for setting a pasteurization temperature. In particular, the determination of a desired pasteurization temperature takes place by means of a database and / or a model for the calculation, which results in a suitable pasteurization pressure for setting the pasteurization temperature. Subsequently, or simultaneously to the previous step, a first temperature for controlling the temperature of the foodstuff will be ⁇ true temperature, in particular depending on the pasteurization. This is followed by carrying out the pasteurization, in particular by the method described above.
  • a database with entries for food desired pasteurization temperature is within the meaning of the present application temperatures understood in dependence on a humidity of life ⁇ means. These may, for example, be temperature / humidity diagrams of foods that can be stored in the database. An operator can, for example, Select as a food is stored in a digital computer database and specify the appropriate moisture- ⁇ ness; This then determines, for example, the desired pasteurization temperature which results in a suitable pasteurization pressure; By adjusting the appropriate pasteurization pressure, the pasteurization temperature then results in the device.
  • This method has the advantage that it is determined by only the off ⁇ choice of the food and the humidity of the foodstuff of Pasteurmaschinesbuch to adjust the appropriate Pas ⁇ teurleiterstemperatur, which makes the process more secure in relation to operator error in the operation of a corresponding device an advantage.
  • An additional aspect of the present invention relates to a computer program product that can be loaded directly into the internal memory ei ⁇ nes digital computer and Softwarecodeab ⁇ sections comprises, with which a device for the surface pasteurization of a foodstuff as described above can be controlled and / or regulated, when the product is running on the digital computer.
  • the computer program product software code portions for Pas ⁇ teur comprises for carrying out the method, at least a portion of a surface, such as top loading and / or the method for pasteurising a food as described above.
  • the computer program product may be formed, for example, as a CD, DVD, USB memory, as a hard disk and as a computer or any combination thereof comprising the software code sections .
  • the computer program product can also be embodied as the downloadable software comprising the software code sections.
  • the software is downloadable to a CD, DVD, a USB memory, a hard disk and a computer, or any combination thereof.
  • a further aspect of the present invention relates to a device for controlling and / or regulating a device for surface pasteurization of a foodstuff.
  • This device comprises a computer program product as described above for carrying out a method as described above.
  • FIG. 1 schematic representation of a device for surface pasteurization of foods according to the invention
  • FIG. 2 Temperature / moisture diagram for gluten in wheat flour of states that are undergoing the process of this invention
  • FIG. 4 Temperature / humidity diagram for rice flour of continuous states according to a further alternative method according to the invention.
  • Temperature / humidity diagram for rice flour of passed states according to a method according to the invention with a drying step Figure 6: Temperature / moisture diagram for gluten in wheat flour of passed states according to a method according to the invention
  • Temperature / humidity diagram for gluten in wheat flour of passed states according to an alternative method according to the invention Fig. 10: Temperature / humidity diagram for gluten in whole
  • FIG. 11 Schematic representation of a device for surface pasteurization of foodstuffs according to the invention with a device for controlling and / or regulating the device.
  • FIG. 1 shows a device for surface pasteurization of foods for carrying out the method according to the invention from the prior art.
  • a food - wheat flour in the present case - is preheated in a tempering 1 to a desired temperature.
  • a pasteurization container 2 is provided as a pressure chamber with a double jacket.
  • the pasteurization container 2 is tempered by means of steam to a preselected temperature for the pasteurization.
  • steam is supplied from a line 6 in the double jacket.
  • steam can be removed from the interior of the pasteurization vessel 2 via an outlet 9 and, for example, a vacuum can be generated.
  • a condensate 14 proceed to separate condensate from the steam.
  • this For mixing and emptying the pasteurization container 2, this has a mixing coil 3.
  • a corresponding vacuum is generated, wherein the water is discharged via the outlet 10.
  • This vacuum pump 7 is connected to the pasteurization container 2 via a line in order to generate a negative pressure in the pasteurization container 2.
  • the pressure can be further regulated by supplying under a selected pressure air and / or removal of air to reduce the pressure.
  • the food can be dried in the pasteurization container 2 by means of vacuum drying. Alternatively, however, this can be conveyed for drying in a further container immediately through the discharge opening 5 from the pasteurization 2. In this alternative, immediately after emptying the pasteurization container 2 new foods for renewed pasteurization can be promoted in this pasteurization.
  • FIG. 2 shows a temperature / humidity diagram of gluten, ie the heat-sensitive protein fraction of the flour, which serves to interpret the pasteurization of the flour.
  • the gluten in the flour has a glass transition region with a temperature T g onset and a temperature T g end based on a respective moisture of the food. This glass ⁇ transition curve was determined using the previously described method DSC.
  • the method for pasteurizing flour can be carried out inter alia in the device according to FIG. In this case, the flour passes through states according to the gestri ⁇ chelten line.
  • the flour has a temperature of about 25 ° C and a humidity of 14% wb.
  • a method ⁇ a step the flour is tem ⁇ periert to a first temperature of 75 ° C and dried, yielding already takes place a decrease to a moisture of 7.5% WB.
  • pasteurization is carried out for 5 minutes by means of steam under saturated vapor pressure, ie saturated steam.
  • Step b the moisture of the food increases at least on the surface at the same ⁇ time reduction of the number of bacteria by at least the factor 100 '000th Step b is carried out at a pressure of 0.5 bar absolute pressure, which corresponds to a temperature of the water vapor of about 81 ° C.
  • step c cooling to Conversely ⁇ ambient temperature in a final state F, without reducing the moisture.
  • FIG. 3 shows an alternative temperature / humidity diagram with conditions run through according to the method according to the invention for the pasteurization of brown rice rice flour.
  • the glass transition curve was determined with the above-described method ⁇ NEN DMTA.
  • Rice flour is tempered from an ambient temperature at the starting point S of about 20 ° C in a step a to a temperature of about 85 ° C. In contrast to Figure 2, however, the moisture of the rice flour remains constant here.
  • a step b the rice flour is reduced by a factor of at least 100,000 for a period of 2.5 minutes to reduce the number of bacteria, the temperature being adjusted as a function of the moisture content of the rice flour at the surface substantially parallel to the temperature T.sub.gmithelt becomes.
  • the increase in moisture in step b would at a constant pasteurisation the rice flour temperature a temperature greater than T gm i ttel he rich ⁇ , which would be disadvantageous in this case.
  • step c Following the pasteurization takes place in step c a ⁇ From cool to ambient temperature and simultaneous drying in a state F. The process is carried out at a pressure of 0.5 bar absolute pressure in the pasteurization.
  • FIG. 4 shows an alternative process for the pasteurization of rice flour in the temperature / humidity diagram with the corresponding conditions passed through.
  • the glass transition curve ⁇ was determined by the method described above DMTA.
  • the temperature is adjusted below the temperature T g onset throughout the treatment period to ensure that the rice flour is in the vitreous state the entire time.
  • the pasteurization step b with a duration of 5 minutes takes place in such a way that the moisture remains substantially constant at about 7.5% wb.
  • FIG. 5 shows a further alternative temperature / humidity diagram for the pasteurization of flour or whole wheat grains with corresponding passed states of a pasteurization process according to the invention.
  • the glass transition curve for gluten which serves as basis for the Pro ⁇ zessauslegung was determined by the method described above DMTA.
  • Wheat flour is dried from an initial temperature of about 40 ° C from a starting point S with a moisture content of 14% wb in a step d by means of vacuum drying or alternatively by means of hot air to a moisture content of about 12% wb.
  • Anschlies ⁇ send the dried wheat flour is tempered in a step a to a temperature of 70 ° C.
  • the wheat flour is pasteurized at a constant pressure of about 0.6 bar for a period of 7 minutes, with the temperature and humidity of the wheat flour increasing.
  • the wheat flour has a temperature T below the temperature T g end during all process steps .
  • the wheat flour is cooled for further storage in a step c to a state F with egg ⁇ ner moisture of about 10% wb.
  • FIG. 6 shows a temperature / humidity diagram for gluten of passed states according to a method according to the invention for the pasteurization of flour.
  • the glass transition curve was determined by the method DSC described above.
  • the moisture of gluten at the starting point S is greater than a moisture in the final state F. for short periods, the temperature T g s d is exceeded, however, the surface of the food is for at least 90% of the duration of pasteurization in glasar ⁇ term condition.
  • a drying step on the moisture of about 8% in the starting ⁇ point S is not shown.
  • a reduction in the bacterial count of the bacterium Enterococcus faecium by at least a factor of 10,000 is achieved.
  • FIG. 7 shows a temperature / humidity diagram for gluten of passed states according to an alternative method according to the invention.
  • the glass transition curve was determined by the method DSC described above. Briefly, the temperature T g end steps over ⁇ 6 as according to figure but in which the surface of the food product is for at least 95% of the duration of the Pasteu ⁇ r iss in the glassy state.
  • a reduction in the bacterial count of the bacterium Enterococcus faecium by at least a factor of 80,000 is achieved.
  • FIGS. 8 and 9 show temperature / humidity diagrams for gluten in wheat flour of passed states according to further alternative methods according to the invention.
  • the glass transition curves were determined by the method DSC described above.
  • FIG. 10 shows a further temperature / humidity diagram for the pasteurization of whole wheat grains with corresponding states of a pasteurization process according to the invention.
  • the basis of the process design is again the state diagram of gluten, one of the heat-sensitive components of wheat.
  • the glass transition curve was determined by the method described above be ⁇ DSC.
  • the wheat in particular the wheat surface, is dried from an initial temperature of about 25 ° C. and an initial moisture content of 14% wb in a step d to a moisture content of about 7.5% wb.
  • the drying takes place under vacuum or by means of hot air, whereby the temperature of the product lies in each case below T g onse t for the appropriate humidity.
  • Anschlies ⁇ send the wheat is tempered in a step a to a temperature of 65 ° C.
  • the wheat flour at a constant pressure of 0.58 bar for a period of 10 min pasteurized, the product temperature and the Feuch ⁇ ACTION increase.
  • the wheat has a temperature T below the temperature T g end during all process steps .
  • the wheat is stored in a step c for a further storage in a state F with a humidity ⁇ CcL. 8 "o wb cooled.
  • FIG. 11 shows a schematic illustration of a device for surface pasteurization of foods according to the invention with a device 15 for controlling and / or regulating the device.
  • the device comprises a pasteurization container 2 and a tempering container 1. Further features such as, among other things, means for supplying and removing the food, a steam supply and also a device for heating the pasteurization container 2 and the tempering container 1 are not shown here.
  • the device is connected to the device 15 for control
  • the device 15 has a computer program product 16 which is stored on the hard disk of a digital computer.

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  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
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Abstract

L'invention concerne un procédé de pasteurisation d'une partie d'une surface d'un produit alimentaire, lequel procédé comprend une étape de chauffage d'au moins une partie de la surface du produit alimentaire à une première température inférieure à une température de pasteurisation afin que la surface du produit alimentaire se trouve au moins en partie dans un état vitreux. Pendant le procédé, le produit alimentaire passe par des états au niveau de la surface qui présentent différentes paires de valeurs de température de la surface et d'humidité de la surface. Pour la pasteurisation, un réglage d'une pression de pasteurisation inférieure à une pression ambiante est effectué pour régler une température de pasteurisation. Après l'étape de réglage, une pasteurisation d'au moins une partie de la surface du produit alimentaire a lieu de sorte que la surface du produit alimentaire se trouve au moins en partie dans un état vitreux pendant au moins 80 % de la durée de la pasteurisation.
PCT/EP2012/065159 2011-08-05 2012-08-02 Procédé de pasteurisation d'un produit alimentaire Ceased WO2013020893A1 (fr)

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EP11176710 2011-08-05

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3585049A (en) * 1969-10-20 1971-06-15 Pillsbury Co Process for pasteurizing flour
WO2003043665A1 (fr) * 2001-11-19 2003-05-30 Cosmed Group, Inc. Decontamination and desinfection de materiaux dans un environnement sub-atmospherique sature en vapeur
WO2009003546A1 (fr) 2007-07-02 2009-01-08 BüHLER BARTH AG Procédé de pasteurisation et de stérilisation en surface de morceaux d'aliments
WO2010122166A1 (fr) * 2009-04-24 2010-10-28 Bühler AG Procédé de séchage du riz

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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