Blanching, pasteurizing and sterilizing process and apparatus suitable therefor

A continuous process for the rapid blanching and sterilization of foodstuffs in partuclate form, such as portions of fruit, vegetables, meat or fish, which comprises continuously moving said foodstuff particles first through an elongated pressure chamber where it is subjected under pressure to hot steam or gas to rapidly heat the outer portion thereof an to supply sufficient heat to heat the foodstuff particles throughout to the sterilization temperature thereof, then moving the thus heated foodstuff particles through an elongated chamber where the pressure drops and said particles are maintained under adiabatic conditions until the particles attain the sterilizing temperature throughout for the time necessary to inactivate or destroy the microorganisms and enzymes, then moving the particles of foodstuff through a cooling unit to effect cooling of the product, moving the cooled product through an enclosed conveying system to a packing unit where it can be packed asceptically, all of the movement of the foodstuff particles being effected at least partly by gravity feed.