Abstract: An automated, unmanned continuous system (200) for packaging flowable food products at elevated temperatures and pressures includes an upstream thermal processing station (202) to heat the food products and direct the heated food products to a pressurized unmanned filling station (204), whereat containers (242) are filled with the heated food products within a pressurized housing (232), and then transported to a pressurized and unmanned sealing station (206) where the containers are sealed with a lid or cover (283) within a pressurized housing (282). Thereafter, the filled and sealed containers (242) are routed from the pressurized housing (282) through a pressurized transfer tube or passageway (208) for further processing at a downstream thermal processing station (210).

Abstract: A carrier for processing a container in a thermal processing system includes a carrier body having an exterior configured to roll in the thermal processing system. The container includes a container body extending between first and second container ends. The carrier body has a first end portion configured to receive the first container end and a second end portion opposite the first end portion. A retention system is disposed within the second end portion of the carrier body that is configured to engage the second container end and retain the container within the body.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: In accordance with one embodiment of the present disclosure, a carrier for a container for processing the container in a rotary processing system generally includes a carrier body defining at least one compartment for receiving at least one container, wherein the carrier is capable of rolling, and a retention system for maintaining the at least one container in the at least one compartment and restricting movement of the at least one container within the at least one compartment.

Abstract: An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Abstract: A system (10) for aseptically sterilizing a heterogeneous food product (15) consisting of particulates in a liquid includes a heating section (40), a holding section (44), and a cooling section (46). From the cooling section, the food product is routed to an aseptic holding tank (18) and/or an apparatus (20) to fill aseptic containers. The temperature profile of the food product is monitored during processing, especially when passing through the heating section (40) and the holding section (44), thereby to make sure that the temperature meets scheduled temperatures pre-determined by mathematical modeling. If a significant deviation occurs between the actual temperature and the modeled temperature of the food product, the affected food product is not allowed to reach the aseptic holding tank or the aseptic filler apparatus, but instead is diverted to a holding tank located upstream of the heating section (40), or to another location.

Abstract: A multi-stage system and method for pasteurizing food products includes a first processing unit configured to receive the food product and apply an amount of non-thermal energy treatment to the food product which is effective to inactivate one or more key enzymes. A second processing unit is configured to receive the food product from the first processing unit and reduces the population of potentially harmful microorganisms to a level that is not harmful to consumers of the food product. In one alternative embodiment, the second processing unit comprises a concentration unit which removes water from the food product to produce a concentrated form of the product. The first processing unit may, for example, comprise a high voltage arc discharge unit, a non-thermal pulsed electric field unit, an oscillating magnetic field unit, or an ultrasonic unit.

Abstract: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: The present invention comprises a batch sterilization system, a controller for use in the batch sterilization system, and a method performed by the controller. The system, controller, and method are used to administer and provide on-line correction of a batch sterilization process performed on a batch of containers. The controller compiles an actual retort time-temperature profile during the batch sterilization process from the actual retort temperatures sensed by a sensor. While this is occurring, the controller controls a batch sterilizer so as to administer an initial portion of the batch sterilization process before a temperature deviation has begun according to a scheduled time-temperature profile. This temperature deviation is between the actual retort time-temperature profile and the scheduled processing time-temperature profile.

Abstract: The present invention comprises a batch sterilization system, a controller for use in the batch sterilization system, and a method performed by the controller. The system, controller, and method are used to administer and provide on-line correction of a batch sterilization process performed on a batch of containers. The controller compiles an actual retort time-temperature profile during the batch sterilization process from the actual retort temperatures sensed by a sensor. While this is occurring, the controller controls a batch sterilizer so as to administer an initial portion of the batch sterilization process before a temperature deviation has begun according to a scheduled time-temperature profile. This temperature deviation is between the actual retort time-temperature profile and the scheduled processing time-temperature profile.

Abstract: A hydrostatic sterilization system, a controller for use in the hydrostatic sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of carriers and to provide on-line handling of a deviation in a scheduled parameter during the process. The carriers carry containers of a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the hydrostatic sterilization system includes a hydrostatic sterilizer. The controller controls the hydrostatic sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the carriers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: A rotary sterilization system, a controller for use in the rotary sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of containers and provide on-line handling of a deviation in a scheduled parameter during the process. The containers contain a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the rotary sterilization system includes a rotary sterilizer. The controller controls the rotary sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the containers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: A continuous oven cooking system, a controller for use in the continuous oven cooking system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a continuous oven cooking process performed on a line of food items and provide on-line handling of a deviation in a specific scheduled parameter during the process. In addition to the controller, the continuous oven cooking system includes a oven. The controller controls the oven in performing the process according to scheduled parameters. When a deviation in the specific scheduled parameter occurs, the controller identifies those of the food items that in response will have (a) an accumulated lethality predicted to be delivered to them during the continuous oven cooking process that is less than a target lethality, or (b) have a core temperature at the end of the continuous oven cooking process that is less than a target core temperature.

Abstract: A rotary sterilization system, a controller for use in the rotary sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of containers and provide on-line handling of a deviation in a scheduled parameter during the process. The containers contain a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the rotary sterilization system includes a rotary sterilizer. The controller controls the rotary sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the containers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: The present invention comprises a batch sterilization system, a controller for use in the batch sterilization system, and a method performed by the controller. The system, controller, and method are used to administer and provide on-line correction of a batch sterilization process performed on a batch of containers. The controller compiles an actual retort time-temperature profile during the batch sterilization process from the actual retort temperatures sensed by a sensor. While this is occurring, the controller controls a batch sterilizer so as to administer an initial portion of the batch sterilization process before a temperature deviation has begun according to a scheduled time-temperature profile. This temperature deviation is between the actual retort time-temperature profile and the scheduled processing time-temperature profile.

Abstract: A hydrostatic sterilization system, a controller for use in the hydrostatic sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of carriers and to provide on-line handling of a deviation in a scheduled parameter during the process. The carriers carry containers of a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the hydrostatic sterilization system includes a hydrostatic sterilizer. The controller controls the hydrostatic sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the carriers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: A two-stage steam peeler for peeling the skins of fruit, such as tomatoes, from the body of the fruit, comprising an infeed conveyor (10), a feed valve (12), a pressurized steam chamber (14), an outlet vacuum valve (16), a flexible cable peeler (20), and a pinch roller assembly (22). A first stage heater is provided by an enclosure (90) and steam introduction device (100) that preheats the tomatoes prior to entry into feed valve (12).

Abstract: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: A two-stage steam peeler for peeling the skins of fruit, such as tomatoes, from the body of the fruit, comprising an infeed conveyor (10), a feed valve (12), a pressurized steam chamber (14), an outlet vacuum valve (16), a flexible cable peeler (20), and a pinch roller assembly (22). A first stage heater is provided by an enclosure (90) and steam introduction device (100) that preheats the tomatoes prior to entry into feed valve (12).