Steam pasteurization system and method

A control system for controlling a pasteurization system for continuously pasteurizing raw food products to kill a desired percentage of pathogens located on, as well as optionally near, the surface of the raw food products while substantially maintaining the raw state of the raw food products, the control system comprising:

• (a) a function to control a conveyance system to convey the raw food product through the pasteurization system;
• (b) a function to control a pasteurization apparatus comprising a pasteurization chamber within which is created an elevated temperature sufficient to kill pathogens on or near the surface of the raw food products by at least 1 LOG within at least seconds;
• (c) a function to control a cooling apparatus to receive the pasteurized raw food product from the pasteurization apparatus, the cooling apparatus comprising a cooling chamber within which is created a cooling environment for rapidly cooling the raw food product to remove the heat energy applied to the raw food product during the heating process and thereby maintaining the substantially raw state of the raw food product;
• (d) a function to control a temperature measuring system to measure the temperature of the raw food product at one or more locations along the pasteurization system selected from the group consisting of:
• prior to entrance into the pasteurization chamber;
• within the pasteurization chamber, within the cooling chamber;
• and after exiting the cooling chamber;
• (e) a function to control the temperature measuring system to also measure the temperature within the pasteurization chamber and optionally within the cooling chamber;
• and
• (f) the control system receiving the temperature measurements from the temperature measuring system, controlling the speed of the conveyance system as well as the parameters of the pasteurization apparatus and cooling apparatus to achieve a desired elevated temperature on the exterior surface of the raw food product within the pasteurization chamber within at least 30 seconds and then immediately cooling the exterior of the raw food product in the cooling chamber within a sufficiently short time period to not appreciably change the raw state of the raw food product, wherein the raw state of the food product selected from the group consisting of avoiding:
• denaturing the protein of the raw food product including on the surface of the raw food product;
• changing the color of the raw food product;
• rendering the fat of the raw food product.