METHOD OF STERILIZING NONMILK LOW-ACIDITY PRODUCT Russian patent published in 2001 - IPC

FIELD: food-processing industry. SUBSTANCE: method involves heating low-acidity food product with pH value of at least 4.6 to prepressure temperature; exposing food product to superhigh pressure at which temperature inside product is instantly increased; relieving pressure so as to decrease product temperature to the initial value of prepressure temperature. Instant temperature variation occurs as a result of action of supplied pressure. Method combines high-temperature and short-time process under superhigh pressure providing fast and, consequently, mild thermal treatment of prepackaged product. EFFECT: increased efficiency, simplified method and improved quality of food product. 11 cl, 6 dwg, 7 tbl