Abstract: A method of sterilizing a liquid food product includes flowing a food product to be sterilized through an input channel. The method also includes flowing the liquid food product through a heating channel that is fluidly coupled to the input channel. Further, the method includes flowing the food product through an output channel fluidly coupled to the heating channel. The output channel is adjacent the input channel, and the output channel, the input channel, and the heating channel are all integrated portions of a heat exchanger. Further still, the method includes transferring heat between the output channel and the input channel.

Abstract: The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container (6) for making the unpasteurized product available, an inlet line (8a) for conveying the unpasteurized product, a pasteurization circuit (25) for pasteurizing the product (P), and an outlet line (8b) for conveying the pasteurized product. The pasteurization circuit (25) comprises a buffer container (2) for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (2).

Abstract: A method of flash pasteurizing a liquid product before the product is filled includes preheating the product for flash pasteurization, correction cooling the flash pasteurized product, and intermediately storing cooling water heated in the correction cooling of the flash pasteurized product. Waste heat obtained during at least one of a cooling of filled-in product or a recooling of not filled-in product is supplied to the intermediately stored cooling water.

Abstract: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.

Abstract: A method for the decontamination of carcasses includes using a flame decontamination process in which carcasses are subjected to temperatures produced by a direct flame source for a period of time sufficient to achieve an effective degree of surface pasteurization.

Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.

Abstract: A process for surface pasteurization/sterilization of particulate food products. Water uptake and qualitative changes of food products are minimized and pasteurization or sterilization conditions are optimized when food products are used preheated, wherein product temperature is selected a few degrees below the evaporation temperature of the pasteurization/sterilization system, in that the preheating temperature of food products is selected lower than the saturated steam temperature, preferably a few degrees below the saturated steam temperature at a predetermined pressure, in that treatment is performed in a moist, air-free atmosphere, wherein pasteurization occurs at temperatures between 55 and 99° C. at a low pasteurization pressure, or sterilization occurs at temperatures between 100° C. and 140° C.

Abstract: Objects of the present invention are to provide a continuous emulsification process and equipment therefor in which exact viscosity is measured inline and production conditions are controlled automatically, and a continuous production method for process cheese type and equipment therefor.

Abstract: A method for pasteurizing a continuous product chain in a device having an inlet, heat-up, pasteurization, and cooling regions all divided into treatment zones, and transport means for passing products through these regions includes heating up, pasteurizing, and cooling by heat transfer between the products and a spray medium with which the products are sprayed, for each of the treatment zones, adapting a temperature of the spray medium to cause a desired consequence to heat transfer in the treatment zone, and varying a pasteurization process by changing a volumetric flow rate of the spray medium in at least one treatment zone between a maximum value and a minimum value.

Abstract: A process for preparing a stable and homogenous fruit preparation, includes the steps of: (i) preparing a fruit mixture by mixing fruit pieces, optionally in the presence of a fruit matrix, with sugar in an amount included between 10% and 60% by weight relative to the total weight of the fruit preparation, (ii) treating the fruit mixture obtained in step (i) at a temperature ranging between 40° C. and 90° C., and at a pressure from 50 mbar to 1000 mbar, during 15 to 90 minutes, so as to obtain a concentrated fruit preparation having a Brix degree at 20° C. ranging between 50° and 75°, (iii) optionally submitting the concentrated fruit preparation to a heat treatment, at a temperature ranging between 90° C. and 120° C., (iv) cooling the concentrated fruit preparation obtained in step (ii) or, when step (iii) is performed, cooling the concentrated fruit preparation obtained in step (iii), to storage temperature.

Abstract: The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat ?-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat ?-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se.

Abstract: The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids.

Abstract: A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.

Abstract: A method, apparatus and thermal processing medium for accelerated thermal processing, particularly the pasteurization and sterilization of foodstuffs, within a conventional, food processing system comprising at least one processing chamber or tower wherein the system requires no significant structural modification nor additional pressurization of product or apparatus nor requiring any change of physical state of the thermal processing medium, is disclosed. Further aspects of this invention include the elimination of steam to achieve the required level of thermal processing, the optimizing and controlling of the process through the utilization of the space previously occupied by steam by means of extending thermal processing capacity and improving finished product organoleptic properties as well as increased system flexibility and throughput capacity. Finally it relates to effectively eliminating any corrosive properties of the thermal medium which itself is optimized for any specific thermal processing step.

Abstract: In a device for treating a liquid foodstuff product containing a solid with a heat exchanger charged with the foodstuff product under pressure and/or a degasser, which is charged with a reduced pressure, followed or preceded by a pressure reduction device, the pressure reduction device has at least one brake pump through which the foodstuff product flows. In a method the pressure with which the foodstuff product is conveyed through the brake pump is reduced by a rotary movement of the brake pump.

Abstract: The invention relates to a UHT system for heat treating temperature-sensitive food products, in particular desserts or dessert-like products, comprising a pre-heating zone and a subsequent high-heating zone. The aim of the invention is to achieve accurate and fast temperature adjustment of the food product leaving the pre-heating zone to the temperature conditions at the inlet of the high-heating zone in a UHT system of the generic type, and at the same time, with an equal dwell time for all partial amounts of the food product, to ensure that the food product is treated in a particularly thermally gentle manner and to keep the mechanical loading of the food product as low as possible.

Abstract: Attaining biological stability in wine has been a problem for winemakers for centuries. The main methods for preventing microbes from destroying wine have been the addition of chemicals such as sulphur dioxide and potassium sorbate and ultra filtration. These methods are less than satisfactory. Chemicals can only be used to a certain level before they affect the taste of the wine or cause allergy reactions in the drinker. Ultra filtration will remove the microbes but it also removes taste and body from the wine. Previous attempts at pasteurization of wine have been marginally successful because of the subsequent spoilage of the wine in less than optimum winery storage and less than total kill of the microbes. I have devised a method to eliminate these problems and have the wine ready to bottle in a pasteurized state, and designed the equipment to do this in the winery. The method consists of two elements which differ from previous attempts in two significant ways.

Abstract: Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 ?m, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.

Abstract: A tunnel pasteuriser comprises forward movement means (2) for moving products (3) to be pasteurised forward on a forward movement path along which there is a heating zone (4), a heat treatment zone (5) and a cooling zone (6). Each of said zones is divided into two or more sub-zones equipped with spraying means (10) for spraying a treatment liquid (11) onto the products (3) in transit in the sub-zone, and at least one tank (12) for collecting the liquid (11) that was sprayed on the products (3). In each heat treatment sub-zone (9) there are also means (20) for collecting the liquid (11) which wet the products (3) being treated. The collecting means (20) can be switched between a first operating condition in which they direct the liquid (11) collected towards the collection tank (12) of the relative heat treatment sub-zone (9), and a second operating condition in which they prevent the liquid (11) collected from reaching the tank (12) of the relative heat treatment sub-zone (9).

Abstract: A machine for making and dispensing semiliquid and/or semisolid food products comprising a working unit equipped with a cylinder for processing a mixture of a basic product and air, a heat exchange fluid flow chamber located around the cylinder, a dispensing tap and means for treating and feeding the heat exchange fluid to the flow chamber, is equipped with a flexible container for containing the basic product; a peristaltic pump transfers the basic product from the container to the processing cylinder through a supply duct along which there is a first pressure sensor for the pressure of the mixture fed into the cylinder; the sensor sends a signal indicating the pressure of the mixture to a control and drive unit which adjusts the operation of the peristaltic pump and thus the output pressure of the pump.

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: The present invention discloses a nutritious, tasty and affordable drink made from the sap of Kappaphycus alvarezii seaweed which is readily cultivable. The drink resembles coconut water in appearance and taste and is rich in potassium. It also contains an adequate proportion of the daily requirement of iodine besides many other useful minerals such as magnesium, calcium, sodium, zinc, phosphorous and iron while having low concentrations of toxic elements such as lead and chromium. The process of refining sap, which enables the seaweed drink to be palatable and widely acceptable, besides bestowing adequate shelf life, is also described. The process of preparation is integrated with preparation of carrageenan and plant nutrient thereby making optimum use of the seaweed and minimizing waste.

Abstract: A vegetable drink composition containing (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber, and indigestible oligosaccharide; (B) 65% by weight or more of water; and (C) one or more vegetable juices; which is subjected to a heat sterilization treatment; has a vegetable solid content of from 0.001 to 0.09% by weight, wherein said vegetable solid is a solid material having a particle size of 833 ?m or smaller; and has a pH of from 3 to 5.

Abstract: The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.

Abstract: The present invention is directed to a method for producing a thermal stable whey protein beverage comprising: (a) providing an aqueous solution of at least 2% (w/w) whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt at a neutral pH; and then (e) heating the aqueous solution of whey protein to produce a thermal stable whey protein beverage. The present invention is further directed to a method for producing a thermal stable whey protein beverage under aseptic processing conditions or pasteurization or ultrapasteurization conditions comprising: (a) providing an aqueous solution of at least 2% whey proteins and having a neutral pH; then (b) heating the aqueous solution of whey proteins; then (c) cooling the aqueous solution of whey proteins; then (d) adding at least one mineral salt to produce a thermal stable whey protein beverage.

Abstract: The present invention relates to an egg tray that is used to sterilize an egg or to boil the egg soft or hard and in which an egg is washed, heated, sterilized, boiled soft or hard, dried, coated, inspected, cooled, and packed to increase the safety and the value of commodity of foods and to increase the productivity, a fixer for layering the egg trays to fix them, and a method for processing an egg by using the same.

Abstract: Process for the simultaneous surface treatment, apportioning and shaping, as well as conservation of foodstuffs such as meat and sausage products, sausage meat or the like, even without the use of skins or case-shaped or bag-shaped foils. The product is first compacted between two shaping, at least partially structured plates. At the end of the compacting process, the product is separated into shaping sections by being mechanically brought into contact with corresponding zones of the shaping plates. A natural skin having a reduced aw value, shape-stabilizing and sterilizing properties is formed on the product surface by appropriately and controllably heating the product, preferably by means of the shaping plates.

Abstract: The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.

Abstract: The invention relates to a method and an apparatus (2) for reducing the microbial count in particulate bulk material, in particular herbs and spices and other particulate foodstuffs, by treating batches of the bulk material with hot steam. In order to make better use of the thermal energy contained in the steam, the invention proposes that the bulk material is in each case alternately treated with steam in two separate chambers (6, 8), and that, after treatment of the bulk material in a chamber (6 or 8), some of the steam which is supplied to this chamber (6 or 8) is introduced into the other chamber (8 or 6) in order to preheat the still untreated bulk material in said other chamber (8 or 6).

Abstract: An improved method and apparatus for pasteurizing filled food containers having contents to be pasteurized includes spraying a heat transfer fluid onto the containers. As the contents increase in temperature, the flow rate of heat transfer fluid is decreased. The heat transfer fluid is at least about 20° F. hotter than the initial average temperature of the contents. In one embodiment, the temperature of the spent heat transfer fluid typically does not vary more than about 6° F. to 9° F.

Abstract: A method and apparatus for treatment of an outer surface of a food product are provided using a fluid having properties selected for treating the surface and bringing the fluid into contact with an outer surface of the food product in a generally continuous manner in a commercial food processing environment.

Abstract: Natural beverage products and methods for making the same are disclosed. The natural beverage products comprise a non-nutritive sweetener comprising rebaudioside A, a sweetening amount of rebaudioside D, and at least one of tagatose and erythritol, and an acidulant comprising lactic acid, tartaric acid and citric acid and no phosphoric acid.

Abstract: A method of producing an animal feed that is free from transmittable degenerative encephalopathies is provided. Central to the method is alkali treatment of animal material at a pH of at least 8.5 under temperature conditions below 100 C at atmospheric pressure. This method provides a decontaminated animal feed produced under relatively low temperature and pressure conditions that are achievable in standard animal carcass rendering facilities.

Abstract: An in-shell egg pasteurization process (10) includes, in a temperature raising stage (16), raising the temperature of albumen of an in-shell egg predominantly by means of microwave radiation to a temperature between 57° C. and 60° C., the albumen temperature being raised at a rate which reduces at least once over time. Simultaneously, in the temperature raising stage (16), the temperature of an external surface of the egg is raised predominantly by means of external heat radiation or conduction to a temperature of between 57° C. and 70° C., or alternatively or in addition the egg surface temperature is allowed to rise to a temperature of between 57° C. and 70° C. as a result of the microwave radiation by inhibiting heat loss from the egg. Said temperatures are then maintained by means of microwave radiation and external heat radiation or conduction for at least some time.

Abstract: An apparatus for disinfecting seeds using hot water. The apparatus includes a disinfection container for holding water. A hopper feeds seeds into the disinfection container. A heater heats the water in the disinfection container. A temperature sensor detects a temperature of the water. A control box controls the heater in response to a detected signal. A cylindrical hot-water circulation chamber moves the seeds from the hopper to the lower portion of the disinfection container. A water jetting pipe jets water fed from a circulation pump towards the upper portion of the hot-water circulation chamber, thus dispersing the seeds. A storage tube temporarily stores the seeds. A feed tube feeds the seeds from the storage tube to the outside. An air jetting pipe jets compressed air from an air pump and discharges the compressed air to an inlet of the feed tube.

Abstract: A cooking device includes a cooking chamber; a first deodorization region along which air from the cooking chamber flows and in which a plasma discharge is generated for removing odor-producing materials generated in the cooking chamber from the air; and a bypass region along which air from the cooking chamber flows to bypass the first deodorization region.

Abstract: A device for preparing a fluid food at a desired consumption temperature on demand, comprising two reservoirs of water, a container containing a formula, a data processor and a controller for dispensing water of the correct temperature from each of the reservoirs and the formula from the container into a vessel. Also provided are methods for preparing specialized foods at desired consumption temperatures on demand, and methods for marketing both foods and food-preparation devices.

Abstract: Circumferential pasteurizers and related methods are disclosed. A circumferential pasteurizer includes a vessel having an inner guide surface, a thermal medium inlet disposed on a first side of the vessel, a thermal medium outlet disposed on a second side of the vessel, a food product inlet disposed on the second side of the vessel, a food outlet disposed on the first side of the vessel, and a rotating paddle wheel suspended for rotation in the vessel. The paddle wheel includes a hub and a plurality of paddles distributed around the hub and extending outwardly therefrom to adjacent the vessel inner guide surface to form food receiving pockets extending the length of the hub. The paddle wheel conveys the food product from the food product inlet to the food product outlet along the vessel inner guide surface and counter to the flow of the thermal medium.

Abstract: The object of the present invention is a novel transformation process of fruits and vegetables for manufacturing industrial derivatives such as hypoallergenic juices, puree and concentrates, etc. mainly intended for individuals suffering from OAS (Oral Allergy Syndrome) following the consumption of traditional industrial derivatives, but also for general consumption to prevent sensitization in atopic patients. In a second aspect, the present invention also relates to the products obtainable by means of said process.

Abstract: A vegetable drink composition is provided. The vegetable drink composition is free of cooked odor attributable to heat sterilization treatment, is excellent in taste and also in the feeling as it passes down the throat when swallowed, and is possible to consume over a long period of time. The vegetable drink composition has been subjected to heat sterilization treatment and has a vegetable solid content of from 0.001 to 0.09% by weight and a pH of from 3 to 5. It contains the following ingredients (A) and (B): (A) from 0.1 to 15% by weight of one or more substances selected from the group consisting of water-soluble acidic polysaccharide dietary fiber, water-soluble neutral polysaccharide dietary fiber and indigestible oligosaccharide, and (B) 65% by weight or more of water.

Abstract: Systems and methods for antimicrobial injection in a web packaging pasteurization system are provided. A pressurized mixture of pasteurizing medium and at least one antimicrobial agent is applied to the surfaces of a food product. According to a preferred embodiment, the at least one microbial agent is injected into and thereby mixed with the pressurized supply of pasteurizing steam prior to its discharge into a pressurized chamber and application to the food surfaces. Preferably, the mixture is introduced into the pressurized chamber at an inflow rate and vented from the chamber at an outflow rate that is slower than the inflow rate such that the pressure in the chamber increases to increase the temperature of the mixture to an effective temperature for killing bacteria.

Abstract: A cooking method comprises heating step, which involves heating foodstuffs into pan to first predetermined temperature with the purpose of food safety, lowering heating powder so as to enter slow pan mode, and then increasing temperature slowly and constantly to a second temperature of foodstuffs aging. The method further comprises the step of allowing the main heater to stop heating after reaching the second temperature, then entering cooling step so as to lower pan temperature naturally to above third predetermined preservation temperature while maintaining little heat source at bottom of pan during the cooling step, so as to maintain convection in pan and allow foodstuffs temperature uniform.

Abstract: The invention relates to a method for pasteurizing a liquid product by heating it to a pasteurization temperature which results in any product-harming microorganisms being killed and by maintaining the product at this temperature in a treatment chamber over a holding time.

Abstract: Method for the manufacturing of a soy protein-based preparation comprising hydration of soy proteins and thickener agent in two different recipients which are combined and homogenized with subsequent acidification, and soy protein-based preparations obtained by said method, and use of said preparations to be introduced in acidic products.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: A method of sterilizing a liquid food product includes flowing a food product to be sterilized through an input channel. The method also includes flowing the liquid food product through a heating channel that is fluidly coupled to the input channel. Further, the method includes flowing the food product through an output channel fluidly coupled to the heating channel. The output channel is adjacent the input channel, and the output channel, the input channel, and the heating channel are all integrated portions of a heat exchanger. Further still, the method includes transferring heat between the output channel and the input channel.

Abstract: A dual-sided cooking device is provided that determines whether the upper and lower cooking platens are substantially parallel to each other when in a cooking position. In addition, the method and device in accordance with the invention are capable of identifying a type of food item placed on a lower cooking platen of a two-sided cooking grill.

Abstract: The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.