초록 ▼

This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the

This invention pertains to methods for achieving the commercial sterilization of foods having a pH greater than or equal to 4.5 involving concomitant treatment of the food to two or more cycles of high heat, high pressure, with a brief pause between cycles. The pressurization schedule relies on the additional instantaneous, uniform.

대표청구항 ▼

[ The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:] [1.] A method for sterilizing a temperature sensitive material having a pH greater than or equal to 4.5 comprising:(a) preheating the temperature sensitive material to an initial temper

[ The embodiments of the invention in which an exclusive property or privilege is claimed are defined as follows:] [1.] A method for sterilizing a temperature sensitive material having a pH greater than or equal to 4.5 comprising:(a) preheating the temperature sensitive material to an initial temperature of at least 70.degree. C.;(b) pressurizing the preheated material to a first elevated pressure of at least 50,000 psi for a predetermined first period of time;(c) then releasing the first elevated pressure for a predetermined pause period of time;(d) then repressurizing the material to a second elevated pressure of at least 50,000 psi for a predetermined second period of time; and(e) depressurizing and cooling the material, wherein the initial temperature, first and second elevated pressures, and time periods are selected to produce a sterile material that retains substantially unaffected temperature sensitive properties.