Abstract: A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.

Abstract: An apparatus and a method for sorting workpieces (204) includes multiple conveyors (201, 202), a scanner (208), an offloading device (216), a workpiece processor (218), and a computer (210). The computer has instructions for carrying out a method for sorting that includes obtaining the physical parameters of the workpiece by scanning the workpiece, obtaining an updated distribution of a physical parameter of a population of workpieces, obtaining an updated loading on each conveyor, obtaining the workpiece processor's capacity, obtaining a processing parameter indicating the required amount of workpiece processing to be performed, and obtaining each conveyor's speed. This information is used to place the workpiece on a conveyor in a manner that is calculated to utilize the optimum amount of workpiece processor capacity, while at the same time maintaining an even belt loading.

Abstract: A method of creating a sanitation level model with respect to a predefined microorganism in food processing equipment is provided. The method includes generally three steps. First, a temperature history during a use cycle of the food processing equipment is created. The temperature history includes a collection of a plurality of temperatures that the food processing equipment undergoes during the use cycle. The use cycle includes a normal use stage, a sanitizing stage, and perhaps an idle stage. Second, a growth model of the microorganism is continuously applied to each applicable temperature in the temperature history. Third, a death model of the microorganism is continuously applied to each applicable temperature in the temperature history. The created sanitation level model is used to ascertain the microorganism growth/death rate in the food processing equipment during the use cycle.

Abstract: An apparatus and a method for sorting workpieces (204) includes multiple conveyors (201, 202), a scanner (208), an offloading device (216), a workpiece processor (218), and a computer (210). The computer has instructions for carrying out a method for sorting that includes obtaining the physical parameters of the workpiece by scanning the workpiece, obtaining an updated distribution of a physical parameter of a population of workpieces, obtaining an updated loading on each conveyor, obtaining the workpiece processor's capacity, obtaining a processing parameter indicating the required amount of workpiece processing to be performed, and obtaining each conveyor's speed. This information is used to place the workpiece on a conveyor in a manner that is calculated to utilize the optimum amount of workpiece processor capacity, while at the same time maintaining an even belt loading.

Abstract: A method of creating a sanitation level model with respect to a predefined microorganism in food processing equipment is provided. The method includes generally three steps. First, a temperature history during a use cycle of the food processing equipment is created. The temperature history includes a collection of a plurality of temperatures that the food processing equipment undergoes during the use cycle. The use cycle includes a normal use stage, a sanitizing stage, and perhaps an idle stage. Second, a growth model of the microorganism is continuously applied to each applicable temperature in the temperature history. Third, a death model of the microorganism is continuously applied to each applicable temperature in the temperature history. The created sanitation level model is used to ascertain the microorganism growth/death rate in the food processing equipment during the use cycle.