The invention relates to a method of surface pasteurizing, preferably by at least a 5 log reduction of pathogenic microorganisms, or sterilizing low-moisture particulate foods, such as nuts, seeds, grains, and spices, wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The invention further relates to a system for surface pasteurization or sterilization of low-moisture particulate foods.

Agricultural foods are often naturally contaminated with microorganisms, harmless and pathogenic. In most cases, these products are processed to preserve and increase shelf stability. Common preservation techniques include heat pasteurization or even sterilization, irradiation and disinfestation with gaseous substances. The two latter techniques are rarely used nowadays due to legal

restrictions as well as safety and nutritional concerns.

Low-moisture foods tend to be susceptible to quality degradation during pasteurization and sterilization. The moisture content of low-moisture foods ideally should not increase appreciably during pasteurization or

sterilization. Almonds for instance tend to lose their brown skins if treated in a humid atmosphere, impairing quality. Conventional steam pasteurization and sterilization systems also tend to alter flavour and generate a cooked or boiled note in nuts.

With conventional pasteurization systems the application of steam at normal pressure and temperature (i.e. 1 bar and 100°C) is used. Under these conditions the inactivation of salmonella will typically be 2.0 - 3.8 log after 35 seconds. By increasing duration up to 65 seconds, the log reduction increases to 4.0 - 5.7. However, moisture uptake will also increase significantly, thus treatment duration is preferably limited to 35 seconds or less.

The application of steam provides effective heat inactivation because, first, the heat capacity of water vapour (steam) is very high and even exceeds the heat capacity of water at the same temperature. Second, if the surface temperature is below the condensation temperature of the steam, water vapour condenses on the product surface and penetrates in cavities and crevices.

US 2010/0173060 relates to a method of surface pasteurization or surface sterilization of pieces of food products, in particular oleaginous seeds. The method is "characterized in that the food products are employed pre- warmed, and the product temperature lies a few degrees below the evaporation temperature of pasteurization or

sterilization systems, that the pre-warming temperature of the food products is selected to be lower than the

saturation temperature, preferably a few degrees below the saturated steam temperature at a preset pressure, that treatment is performed in a moist atmosphere free of air, wherein pasteurization is performed at temperatures between 55 and 99°C. at a low pasteurization pressure, or

sterilization at temperatures between 100°C. and 140°C. at a higher sterilization pressure, that heat treatment is performed in the course of 1 to 30 mins, and that

condensation water is removed from the surface of the food products by means of subsequent vacuum drying under further reduced pressure."

US2010/0136192 relates to a process for roasting and surface pasteurization of particulate food products.

"During the pasteurization phase, the volume of the air flow through the roasting zone 1 is reduced to 0-20 Nm3/h/kg of the product by a flap system 13, and steam injection into the hot air is started via a valve 11 and a screen 12 at an order of magnitude of 0.01-15.0 kg steam/h/kg of the food product. The amounts of air and steam are of such a size that the dew-point temperature of the hot air mixed with steam lies approximately 0 to 8 ^° C. above the surface

temperature of the material to be roasted. Because of this temperature difference, water condenses on the product surface until the surface temperature equalizes the dew- point temperature of the moistened hot air. Because of the water condensation, a water layer forms on the surface, in which optimal conditions for inactivation of vegetative micro-organisms exist."

It is an object of the present invention to provide an improved method of and system for surface pasteurization or sterilization of low-moisture particulate foods.

To this end, the method according to the present invention is characterized in that the gas pasteurizing or sterilizing the foods contains water vapour and one or more further gasses, preferably air. In an embodiment, the relative humidity (RH) of the gas pasteurizing or

sterilizing the foods is in excess of 60%, preferably in a range from 60 to 99%, preferably in a range from 80 to 98%, preferably in a range from 70 to 97%.

It was found that, compared to steam, humid air is similarly effective in pasteurization and sterilization and yet has an advantage over steam in that humid air does not require a reduction of operating pressure to reach an acceptable temperature, i.e. a water vapour temperature that is sufficiently low not to negatively affect the foods beyond an acceptable level. In general, the present

invention provides an additional parameter, RH, to adjust and/or control the pasteurization or sterilization process.

The invention further relates to an embodiment wherein the foods are pre-heated to a temperature of 5 °C, preferably 2 °C, below the condensation temperature of the water vapour in the gas pasteurizing or sterilizing the foods, or higher. In a more specific embodiment, the foods are pre-heated to a temperature higher than the condensation temperature of the water vapour in the gas, preferably to a temperature in a range from 1 to 20 °C, preferably 2 to 10 °C above the condensation temperature of the water vapour in the gas.

It was found that condensation on the surface of the foods is thus avoided or substantially avoided and that, despite this avoidance, pasteurization or sterilization is still effective, even though inactivation of microorganisms is, to date, generally attributed to latent heat generated at the surface of the foods during condensation. Absorption of water from the pasteurizing or sterilizing gas into the foods effectively constitutes a phase transition (from gas to liquid) and generates latent heat sufficient for

inactivation.

Further, as condensation is relatively limited or even avoided, in principle no or significantly less drying of the nuts after pasteurization or sterilization is

required, saving or reducing equipment, time and/or energy.

In an embodiment, the foods are pre-heated by means of a gas having a relative humidity in a range from 5 to 70% if pre-heating is followed by pasteurization and in a range from 5 to 90% if pre-heating is followed by sterilization. In an embodiment, to compensate for the increase in

temperature of the foods that results from (pre- ) heating, the relative humidity of the pre-heating gas is gradually increased during pre-heating.

Thus, desorption of water from the foods during pre-heating is reduced, preferably to less than 0,5%, and less (foreign) water needs to be absorbed during

pasteurization or sterilization to compensate for such desorption. As an example, in nuts having a water content of 6,0%, during pre-heating in humid air the water content is reduced e.g. to 5,8% and little compensation is required. Thus, as desorption and subsequent absorption can be kept limited, the effects of these phenomena on the foods will be similarly limited.

In a further embodiment, during pasteurization or sterilization, the gas is at atmospheric pressure ±20%, i.e. in a range from 0,8 to 1,2 bar, preferably ± 10%, i.e. in a range from 0,9 to 1,1 bar.

The method according to the present invention allows operation at or near atmospheric pressure and thus does not require a vacuum pump for the pasteurization vessel, providing substantial savings in equipment and operating costs.

In another embodiment, the difference in water activity (AAw) of the foods and the gas pasteurising or sterilising the foods is in a range from 0,01 to 0,25, preferably in a range from 0,05 to 0,20.

In yet another embodiment, at least the steps of pre-heating the foods and pasteurizing or sterilizing the foods, and preferably also the steps of cooling and/or drying, are carried out in the same vessel or column or on the same conveyor.

It is preferred that, during pasteurization or sterilization, the surface of the foods remains

substantially free of condensate.

To further reduce effects on the foods, the duration of pasteurization or sterilization is in a range from 1 to 10 minutes, preferably in a range from 3 to 7 minutes .

It is generally preferred that pasteurization is carried out at a temperature in a range from 70 to 90 °C.

The invention further relates to a system for pasteurizing or sterilizing low-moisture foods, such as nuts, seeds, grains, and spices, comprising at least one vessel, column or conveyor for pasteurizing or sterilizing the foods in a gas and a controller for operating the system, and means, such as an injector, humidifier and/or heater, arranged to set the relative humidity (RH) of the gas for pasteurizing or sterilizing the foods to a value in excess of 60%, preferably in a range from 60 to 99%, preferably in a range from 80 to 98%, preferably in a range from 70 to 97%.

In an embodiment, the controller is arranged to pre-heat the foods to a temperature of 5 °C, preferably 2 °C, below the condensation temperature of the water vapour in the gas, or higher, preferably to a temperature higher than the condensation temperature of the water vapour in the gas, preferably to a temperature in a range from 1 to 20 °C, preferably 2 to 10 °C above the condensation temperature of the water vapour in the gas.

In a further embodiment, the humidifier and/or heater comprises an air intake.

In yet another embodiment, the vessel is an atmospheric vessel, i.e. the system comprises no vacuum pump to reduce the pressure in the vessel, saving equipment and operation costs.

In a further embodiment, the system comprises two or more parallel vessels for pasteurizing or sterilizing the foods in a gas and a controller for operating the system, at least two of the vessels having a capacity of less than 1000 kg, preferably less than 750 kg.

It was found that relatively small vessels facilitate pre-heating and pasteurizing or sterilizing in one and the same vessel. Efficiency is enhanced when the vessels are operated out of phase, e.g. in case of three vessels one is at the pasteurizing or sterilizing stage, one at the pre-heating stage, and one at the emptying and filling stage. Further, multiple vessels provide a degree of redundancy.

Within the framework of the present invention, the term "condensation temperature", in case of air also

referred to as dew point, is defined as the temperature where the water vapour in a volume of humid gas at a given pressure will condense into liquid water. "Low-moisture foods" typically have a water content of 9 wt% or less.

In US 2006/0040029 moisture in heated, moist air condenses on the surface of a dry food product and produces a heat of condensation which heats the surface of the dry food product.

EP 1 754 413 relates to a process for sterilizing porous particles wherein „... die Partikel in einem irbelbett einem auf eine Temperatur zwischen 70 und 180 °C

aufgeheizten Gas mit einem assergehalt zwischen 8 und 200 g/kg ausgesetzt werden. ... In dem Gas stellt sich so eine relative Feuchte von 2 bis 100 % ein."

US 4,255,459 relates to a method "which permits continuous and rapid blanching or sterilization of

foodstuffs in particulate form. The foodstuff is heated rapidly to penetrate the outer portion of the particle by steam or gas under pressure, the heated particles are maintained thereunder until inactivation or destruction of microorganisms and enzymes, after which the pressure and temperature are lowered rapidly."

In WO 97/38734 (D4) seeds are heated by means of hot air. "A suitable moisture content of the hot air

introduced in phase B [heating] and C [residence] would be 60-90%, dependent on the kind of seed and its moisture content . "

DE 102 03 190 relates to a "process to reduce the germ count in natural products such as whole seeds, dried fruit and especially cocoa beans, the product is first introduced into a reactor at a given initial temperature.

Hot steam is introduced at a temperature higher than that of the product, resulting in steam condensation."

The invention will now be explained in more detail with reference to the figures, which schematically show two embodiments according to the present invention. Figure 1 is a flow diagram of a first embodiment of a system for pasteurization in accordance with the present invention .

Figure 2 is a flow diagram of a second embodiment of a system for pasteurization in accordance with the present invention comprising a plurality of smaller vessels.

Figure 1 shows a system 1 for pasteurization and sterilization of low-moisture foods, such as nuts, seeds, cocoa, grains, flour, oats, herbs, dried vegetables or fruit, and tobacco. The system comprises a means, known in itself (and not shown) , for pre-heating the foods to a preselected temperature, a weighing hopper 2 having a capacity equal to or in excess of one batch, an atmospheric

pasteurization vessel 3, a product outlet 4, and means for cooling the foods leaving the outlet 4.

In this example, the pasteurisation vessel 3 has a capacity of 1500 kg and is double-walled, i.e. the contents of the vessel can be maintained at a pre-selected and substantially constant temperature by feeding a heating medium, such as steam, water or oil, to the space defined by the walls. The vessel 3 is provided with one or more

stirring elements 5, e.g. a helical mixer, mounted on a central shaft 6 driven by an electric motor 7.

The system further comprises generally known conduits 8 and valves 9 operatively connecting the equipment 2-4 and a controller for operating the system. One of the conduits 8 forms an injector for hot and humid air at or near the bottom of the vessel 3.

During operation, a batch of 1500 kg of e.g.

almonds or cocoa beans is pre-heated in a suitable device and by means of air having a temperature of 95°C and a relative humidity (RH) gradually increasing from of 5% at the beginning of pre-heating to 70% at the end of preheating. The pre-heated foods are conveyed to the hopper, weighed and from there fed to the pasteurization vessel. In the vessel, the foods, now at 82°C, are gently stirred and humid pasteurizing air having a temperature of 84°C, an RH of 90%, and a dew point of 81°C (i.e., ΔΤ of the foods and the dew point is 1°C) is fed to the bottom of the vessel at a suitable flow rate. During pasteurization, no appreciable condensation of water occurred on the surface of the foods. After 5 minutes, a 5 log reduction of pathogenic

microorganisms had been achieved and the vessel was emptied and ready for receiving the next batch. Since no

condensation occurred, the foods did not require drying. Finally, the foods were cooled and packaged.

In this example, the system was operated slightly above atmospheric pressure, e.g. at 1,1 bar, to maintain a constant flow of humid air through the vessel.

Figure 2 shows a system comprising three parallel vessels 3 fed from a common hopper 2 and having a capacity of 700 kg each. Otherwise, the vessels are the same as the one shown in Figure 1. These relatively small vessels facilitate pre-heating and pasteurizing or sterilizing in one and the same vessel and enable in tandem and out of phase operation, e.g. one is at the pasteurizing or

sterilizing stage, one at the pre-heating stage, and one at the emptying and filling stage.

■ The invention is not restricted to the above- described embodiments, which can be varied in a number of ways within the scope of the claims.