Abstract: A closure with a flexible diaphragm that equalizes the internal pressure of a container to the external pressure. The closure may include an inner member having a generally cylindrical wall. The cylindrical wall may include internal threads capable of engaging with external threads of the container. The closure may also include an outer member including a generally circular cap body and an annular ring extending downward from the edges of the cap body. The annular ring shrouds at least a portion of the cylindrical wall. A flexible diaphragm may be operatively attached to the top of the cylindrical wall and spaced apart from the cap body. The flexible diaphragm deflects in response to the internal pressure of the container.

Abstract: A plug-type closure for use with internally threaded containers. The container includes a container body and a neck defining an internal thread. The closure includes a cap body having an annular wall extending outwardly from the cap body, configured to shroud the neck of the container. The closure further includes a generally cylindrical plug body operatively attached to and extending outwardly from the cap body. The plug body includes a thread that engages with the corresponding internal thread of the container neck to provide a leak-resistant seal.

Abstract: A method and an apparatus for attaching a beverage dispensing device to a vertical surface. One aspect of the invention includes a beverage dispensing device that may be mounted to a panel at a first position. The panel may be attached to a vertical surface. The panel may be secured to the vertical surface by at least one securing device operatively attached to the panel. Another aspect of the invention includes an apparatus comprising a panel having a top end terminating in a hook end, an insulated beverage dispensing device adjustably mounted to the panel at a first position, and at least one securing device operatively attached to the panel and configured to engage a vertical surface.

Abstract: The present invention discloses novel compositions and methods. These compositions and methods may be used to attenuate or reverse the effects of dehydration or other adverse effects of exercise, heat or other activity which causes bodily fluid loss. The novel compositions comprise carbohydrates, electrolytes and water along with flavoring agents.

Abstract: A container rinsing system (10) has an air nozzle adapted to be positioned proximate an opening of the container and adapted to direct a supply of compressed air to the container. A vacuum member is adapted to be in communication with a vacuum source. The vacuum member is positioned around the air nozzle and adapted to vacuum foreign particles away from the container.

Abstract: An apparatus comprising a chamber where a base concentrate common to at least a first flavored food product and a second flavored food product is formed, the first flavored food product having different flavoring than the second flavored food product, the base concentrate having a first temperature. The apparatus also comprises a process line that receives the base concentrate from the chamber, heated liquid from a heated liquid source, and flavoring from either a first flavor source or a second flavor source to form a mixture of base concentrate, heated liquid and flavoring. The mixture has a has second temperature sufficient to achieve a change in the mixture selected from the group consisting of microbial change, chemical change, biochemical change, and enzymatic change, and combinations thereof. A method is also disclosed for change over from forming a first flavored food product to forming a second flavored food product.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An apparatus for sterile filling of beverage containers has a first module and a second module. The first module rinses and sterilizes empty containers and delivers the sterilized containers to the second module. The second module fills and caps the containers with beverage product at ambient temperature in an active sterilization zone utilizing an e-beam sterilization unit.

Abstract: An improved method and apparatus for cooling filled food containers having hot contents includes spraying a coolant onto the containers. As the hot contents cool, the flow rate of coolant is decreased. The coolant is at least about 40° F. cooler than the initial average temperature of the hot contents. In one embodiment, the temperature of the spent coolant typically does not vary more than about 6° F.

Abstract: Muscle cramps can be reduced or avoided by monitoring the concentration of salt in perspiration to indicate the degree of salt depletion. Based on the degree of salt depletion, a sufficient amount of rehydration beverage is consumed to normalize the salt level.