FIELD: food industry.
SUBSTANCE: product in container is radiated with non-ionising electromagnetic radiation at an energy density sufficient to achieve sterile temperature and is manipulated in a manner to distribute heat and ensure that product and container reach a temperature sufficient to commercially sterilise product and interior surfaces of container.
EFFECT: reduced number of microorganisms (sterilisation) in free-flowing product in container; uniform heating of product inside pipeline, as well as shorter sterilisation time.
34 cl, 13 dwg, 5 tbl, 5 ex
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