Method for sterilising food products, in particular purees and/or
concentrates, of the type comprising at least a step of heating the
product by injection of steam at predetermined temperature and at least a
step of mixing the product to allow a substantially uniform distribution
of the steam. Said mixing step originally takes place by means of at
least a dynamic mixer. A possible dynamic mixer able to implement said
mixing step comprises at least a tank for collecting the product, at
least an agitator associated with the tank and operatively active on the
product to mix it and means for actuating the agitator.
