| abstract |
A method to sterilize / pasteurize a food material such as cereal, vegetables or fruit only by treating them for a short period, without using a substance that is toxic to the human body, to inhibit fungal growth and ensure a shelf life. long The method comprises contacting the food material with superheated steam at 250-620 ° C and then adding a powder containing calcium oxide thereto and mixing it therewith. The powder containing calcium oxide can be added and mixed at the same time that the food material is contacted with the superheated steam is preferably 20-0.5 seconds. It is also preferred that the powder containing calcium oxide is natural calcium oxide powder (calcined calcium) that is obtained by calcining shells, corals, pearly layer, eggshells or bones of animals, fish or birds at a high temperature. |