阅读说明：本技术 连续低温食物巴氏灭菌系统和方法 (Continuous low temperature food pasteurization system and method ) 是由 J·R·斯特朗 R·D·斯托卡德 J·A·霍克 于 2014-07-02 设计创作，主要内容包括：一种连续低温食物巴氏灭菌系统(10),其包括用于将食品(FP)输送通过巴氏灭菌室(40)的输送机系统(20)。预加热器(140)可以位于所述巴氏灭菌室的上游,并且任选地后加热器(160)可以位于所述巴氏灭菌室的下游。在巴氏灭菌后,在所述输送机系统将食品输送通过冷冻器时,冷却器和/或冷冻器(100)快速地冷却和/或冷冻食品。控制系统(250)控制所述巴氏灭菌系统的运行以确保杀灭存在于食品的表面上和/或内部中的期望百分比的病原微生物。(A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying Food Products (FP) through a pasteurization chamber (40). A pre-heater (140) may be located upstream of the pasteurization chamber, and optionally a post-heater (160) may be located downstream of the pasteurization chamber. After pasteurization, the cooler and/or freezer (100) rapidly cools and/or freezes the food product as the conveyor system conveys the food product through the freezer. A control system (250) controls operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or in the interior of the food product are killed.)