FIELD: food industry.
SUBSTANCE: according to the method, the product is placed in a tight chamber and exposed to microwave radiation during a period of time sufficient for achievement of characteristic temperature determined by heat resistance of the bacteria class to be eliminated, vacuumisation to a pressure of 5-50 mbar and subsequent inflow of gas mixture. Microwave radiation exposure takes place under a pressure of 1.5-3 bar and is followed by maintenance (after microwave exposure cessation) sufficient to ensure the preset level of microbial contamination.
EFFECT: invention allows to stabilise the technological process due to reduction of uncontrolled evaporation at the stage of microwave radiation supply and to guarantee reduction of the contamination level due to variation of maintenance after heating depending on the initial contamination level.
5 cl, 4 dwg
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