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Method for the reduction of microbial level in cereal and legume products
Method for the reduction of microbial level in cereal and legume products
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机译:降低谷物和豆类产品中微生物水平的方法
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摘要
A particulate food product is indirectly heated to at least about 170. degree. after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the particulate food product. The indirect heating is continued for a time and temperature to reduce the microbial contamination of the particulate cereal and/or legume products by an amount of at least log 2 without the loss of the functional properties.
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