Abstract: A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

Abstract: Method and system to prepare and store untreated foods destined for processing and conservation packaging. The system eliminates bacteria from untreated or transformed foods, and includes a degasser, an injector to inject gas or liquid and a cooler. Degassing is carried out after the foods have been gathered together, cut, washed, and optionally treated to neutralize the enzymatic activity, then cooled, before the products are sterilized or pasteurized. The degassing is followed by reinjection of non-condensable neutral gas. During the reinjection of neutral gas which takes place in a liquid form, cooling is imposed on the degassed foods to the vaporization of the neutral gas projected into the enclosure where the foods are confined. All of the operations are directed to the elimination of the non-sporulated microorganisms, which limits the inoculum found in the products when they are stored.

Abstract: A method and a system of devices for continuous sterilization or pasteurization of foodstuffs contained in specific rigid containers, followed by continuous deep-vacuum sealing of the containers. The evacuation is obtained by rotary steam injection between the lids and the receptacles followed by sealing of the containers and cold showering that brings about condensation of the steam inside the container and consequently a deep vacuum. This results in a long-lasting deep-vacuum preservation of the food under organoleptic and nutritional quality conditions with a drastic reduction in the cooling time of the containers after sterilization or pasteurization, The reduction in cooling time is obtained by a low-temperature boiling under vacuum, which boiling is homogeneously distributed throughout the whole of the container. It is particularly suitable for pasty or liquid products or products in chunks included in a liquid or pasty mixture.

Abstract: A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

Abstract: Process for the continuous vacuum prepacking of food products that can be pasteurized and/or sterilized in a container closed by a cover that has no hooking element and is equipped with an elastic seal maintained by a forced vacuum, and the cover is opened by a vacuum-breaking system. During the placing under vacuum, the cover is kept apart from the previously filled container, superheated vapor is injected at a temperature, a flow rate and/or a time that allow the sterilization of the cover and the head space of the container by expelling air and incondensable products, in particular oxygen; the container is then pressed against the cover or vice versa, and a jet of cold water is sent onto the cover, which causes rapid cooling of the cover, the immediate condensation of the vapor phase in the head space of the container that allows the placing under deep vacuum.