Abstract: A method is provided for thermal treating a food product in a thermal treatment unit with the food product having a casing comprising a protein, or hybrid casing. The method involves providing the food product, subjecting the food product to a brine solution, conveying the food product into the unit, and subjecting the food product to a thermal treating step. The thermal treating step includes at least: a) drying the food product, and b) subsequently, further thermal treating the food product. The method further involves: determining the denaturation temperature of the protein, and setting the parameters of the climate in the unit such that the dew point of the air of the unit is equal to or lower than the determined denaturation temperature, wherein step a) ends in case the surface temperature of the casing is equal to the dew point of the air of the unit.

Abstract: The present invention relates to a set of brine solutions for use in a method for in-line processing of food products, said method comprises the steps of a) co-extruding a food dough into a flow of co-extruded food products having a coating that comprises a protein, or a hybrid coating of a protein and a polymer, and b) subjecting the flow of co-extruded food products to a food product strengthening step, said food product strengthening step comprises the step of subjecting the flow of food products to a first brine solution comprising a salt solubilised in an aqueous medium, and a second brine solution comprising a buffer salt solubilised in an aqueous medium. The present invention further relates to a method for in-line processing of food products using the set of brine solutions of the present invention and a lactate salt comprising brine solution.

Abstract: The present invention relates to a method and production line for in-line processing of food products. The method comprises the step of co-extruding a food dough into a flow of co-extruded food products having a casing that comprises a protein, or a hybrid casing of a protein and a polymer, wherein the method subsequently comprises the successive steps of: a) subjecting the flow of co-extruded food products to a surface treating step, b) subjecting the flow of food products to a thermal treating step, and c) optionally, subjecting the thermally treated flow of food products to a post-thermal treating step, wherein in step b) the flow of food products is at least subsequently subjected to a first thermal treating step, and a second thermal treating step.

Abstract: A machine including a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the center and the mixture at the periphery, so as to obtain the expected food product at the outlet.

Abstract: This invention relates to a machine comprising a supply of gelling agent (45), a supply of acidic buffer solution (47), a third supply of food inlet (51) connected to a source of food (53), a mixer (27) connected to the gelling agent and acidic buffer solution supplies, for delivering a mixture of gelling agent and acidic buffer solution, and a co-extruder (31) fed with food (51) and with said mixture, for extruding the food at the centre and the mixture at the periphery, so as to obtain the expected food product at the outlet.