Abstract: A method for sanitizing minced meat consisting in quickly heating the minced meat by microwave heating and hot air under a pressure increasing from atmospheric pressure to an overpressure which prevents liquid evaporation, in subsequent heating of the minced meat by microwave heating up to a sterilization temperature and under constant overpressure for preventing liquid evaporation, and in finally cooling the minced meat under a pressure gradually decreasing to the atmospheric pressure, with the sterilization temperature being maintained below a threshold temperature at which the meat changes organoleptic characteristics with respect to its raw meet state.

Abstract: A plant for pasteurizing or sterilising solid or liquid food products subjects the previously packaged products to heat treatment using microwaves in a pressurized chamber, in order to guarantee its conservation for long periods of time. At least three phases of operation include a rapid heating phase of the products, up to a temperature which is slightly lower than the pasteurizing or sterilising temperature; and a temperature equalising phase, and a cooling phase. The pressure inside the pressurised chamber, during the phases varies as a function of the temperature reached by the products. The plant includes a number of tubular elements (2, 3, 4; 11, 12, 13, 14), each of which consists of a number of sections (2a, 3a, 4a; 11a, 12a, 13a, 14a) cylindrical in shape and of a small diameter, each tubular element having devices for inserting and removing from it the products to be treated and for varying the ambient pressure inside it, as function of the temperature reached by the products.

Abstract: Foodstuff packaged in a material transparent to microwaves is conveyed continuously through an environment pressurized to 2.5 bar max so as to prevent the containers or wrappers bursting or being forced out of shape; in four steps, the temperature is raised quickly to a prescribed treatment value with high frequency microwave radiation, stabilized by applying a combination of lower power microwaves and hot air, held steady with hot air only, and then lowered by cooling.

Abstract: Foodstuff packaged in a material transparent to microwaves is conveyed continuously through an environment pressurized to 2.5 bar max so as to prevent the containers or wrappers bursting or being forced out of shape; in four steps, the temperature is raised quickly to a prescribed treatment value with high frequency microwave radiation, stabilized by applying a combination of lower power microwaves and hot air, held steady with hot air only, and then lowered by cooling.