Abstract: A process for producing a packaged pasta product storable at room temperature. The pasta noodles are boiled for a predetermined period of time. Optionally, a pH adjusting agent and an anti-bonding agent may be added to the boiled pasta. The pasta is hot pressed into the container with high temperature and high pressure steam. The hot pressing step may include confining the pasta within a chamber, injecting steam and opening the chamber. This hot pressing step may be repeated several times. The boiled or steamed pasta is packaged into an individual serve container, preferably within a clean booth environment. The container may be flushed with an inert gas and sealed with an oxygen impermeable film.

Abstract: Disclosed is an apparatus for thermoforming a thermoplastic blank (10) into a plastic container (1) having a cup-shaped main body (2) with a radially extending flange (3). A blank holder (12) is conveyed by a conveyor (15) along a predetermined path of travel in a predetermined direction. During one circulation, a plurality of blanks are supplied by a blank feeder (16) to the blank holder, a central portion (10a) of each blank is heated by direct contact with upper and lower heating boards (19a, 19b) of heating unit (18) to preferably above a melting point of the blank material, then the heated portion is formed into the cup-shaped main body by a forming unit (20), then a peripheral portion (10b) is annealed by a flange annealing unit (26), and finally the product containers are removed from the blank holder by a pick-up unit (28). The vacant blank holder (12″) is returned to the blank feed station. An annular ridge (3a) or skirt flange (3b) may be formed, preferably at the flange annealing station.

Abstract: A sterile-packed rice product is produced in a system including a rice filling device that fills an individual tray with a predetermined quantity of washed and soaked rice; a sterilization chamber that substantially air-tightly contains one or more of arrays of the trays with rice for sterilizing the rice with high-temperature pressurized steam introduced into the chamber; a water filling device that fills the trays with the sterilized rice with a predetermined quantity of water necessary for steam rice-cooking; a steam rice cooker that cooks the rice with a steam; and a sealing device that lids air-tightly that trays with the cooked rice. A clean booth surrounds a conveyor conveying the trays from the steam rice cooker to said sealing device, thus providing a predetermined cleanliness over an area covering at least a conveying path of the trays from an exit of the steam rice cooker to the sealing device.

Abstract: A food sterilizing apparatus has a plurality of sterilizing units (18) each comprising a stationery upper member (14) defining an open-bottom chamber (30) and an elevatable lower member (16) defining an open-top chamber (42). The lower member is moved by a drive mechanism (46) so that the apparatus may take a stand-by position where the upper and lower members are remote from each other and an operative position where these member engages closely with each other to form a single air-tight chamber that is defined by the chambers (30) and (42). A plate (38) carrying trays (2), each carrying the food to be sterilized, is intermittently conveyed by a conveyor (40) to make a brief stop at a position between the upper and lower members when they are in the stand-by position. A steam flush is applied to the closed air-tight chamber for sterilization of the food when the members are in the operative position.