Improved method of reducing the micro-organism content of soy bean flour

摘要

The micro-organism content of soya bean flour, grits or flakes, especially for canning, is reduced by treatment with a mixture of chlorine dioxide and air or other inert gas and preferably thereafter heating to a temperature not less than 100 DEG F and preferably to about 225 DEG F. The partial pressure of the chlorine dioxide in the mixture is maintained below 30 mm. mercury, e.g., 1-15 mm. for a contact time of about 1 minute at about 20 DEG -60 DEG C or, with subsequent heating, 1-2 mm. for about 1-20 minutes contact. Specification 263,760, [Class 58], is referred to.