Abstract: Embodiments herein include processing systems for food products and related methods. In an embodiment, a food processing system is included with a continuous processing channel divided into a come-up chamber, a main electromagnetic wave (such as microwave) heating chamber, and a cool-down chamber. The continuous processing channel can define at least two separate portions oriented for vertical product movement. In various embodiments, the come-up chamber, the main electromagnetic wave heating chamber, and the cool-down chamber are at least partially filled with liquid. The system can further include a product conveyor mechanism to convey food products to be processed continuously along a conveyance path passing from the come-up chamber through the main electromagnetic wave heating chamber and to the cool-down chamber. The system can further include an electromagnetic wave energy emitting apparatus configured to emit electromagnetic wave energy into the main heating chamber.

Abstract: Embodiments herein relate to systems and methods for thermally processing packaged food products with highly-uniform electromagnetic energy fields. In an embodiment, a method of thermally processing a packaged food product is included herein. The method can include placing the packaged food product in a heating chamber, the packaged food product comprising a hermetically sealed package and a food material disposed within the package. The method can further include applying electromagnetic energy to the packaged food product from a first electromagnetic energy source from a first direction. The electromagnetic energy can be sufficient to raise the temperature of the food material by at least 50 degrees Fahrenheit with a spatial temperature variation of less than 25 degrees Fahrenheit in less than 120 seconds. Other embodiments are also included herein.

Abstract: Embodiments herein include processing systems for food products and related methods. In an embodiment, the processing system includes a housing and a product conveyor. The housing defines a processing channel that includes an electromagnetic wave heating chamber. The electromagnetic wave heating chamber is at least partially filled with a fluid, such as a fluid. The conveyor mechanism can convey food products continuously along a conveyance path including a serpentine pathway that includes a plurality of hairpin corners where a direction of the conveyance path is reversed and a depth of the conveyance path is increased. The electromagnetic wave emitting apparatus emits electromagnetic energy into the pathway. The average pressure in the electromagnetic wave heating chamber changes along the conveyor mechanism. The orientation of products along the conveyance path varies minimally along at least portions of the conveyance path. Other embodiments are also included herein.

Abstract: Embodiments herein include aqueous chicken products with reduced concentrations of off-flavor compounds and related methods. In an embodiment, a food product is included. The food product can include a hermetically sealed shelf-stable package. The food product can further include a sterilized or pasteurized aqueous chicken product at a solids concentration of less than 30 brix. The food product can include chicken-derived protein, chicken-derived lipids, and less than 30 ppb 2-pentyl furan. Other embodiments are also included herein.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

Abstract: A method of masking an off-note in an orally-receivable or -ingestible composition, including the addition thereto of an off-note masking quantity of 1-(2-hydroxyphenyl)-3-(pyridin-4-yl)propane-1-one or a salt thereof. The effect may be further enhanced by the addition of Compound 2 and/or 2-[(3-ethyl-4,8-dimethyl-2-oxo-2H-chromen-7-yl)oxy]propanoic acid, or salts thereof.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: The present invention relates to a process of sterilizing food composition. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: providing a food composition; passing an electric current through said composition; maintaining a voltage range by adjusting the electric current; and wherein said composition comprises a composite material having a Volume from about 0.001 ml to about 16 ml.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.