Abstract: A method of surface pasteurizing precooked food products which are contained in packages. The method preferably comprises the steps of continuously heating the packages of the precooked food product such that the outer surfaces of the products contained within the packages are taken to an effective pasteurization temperature and then continuously cooling the packages of product. The heating and cooling steps are preferably conducted in a manner such that no more than a 10° temperature increase and preferably substantially no temperature increase occurs in the internal core of the product as a result of the heating step.

Abstract: Disclosed are sterilized, aseptically packaged, liquid nutritional formulas, and corresponding methods of making the formulas, wherein the formulas comprise Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%, and wherein the packaged formula is prepared by (a) sterilizing a liquid nutritional formula containing Vitamin D and extensively hydrolyzed protein having a degree of hydrolysis of at least about 20%; (b) sterilizing a container; and then (c) aseptically packaging the sterilized liquid nutritional formula in the sterilized container. The packaged formulas exhibit improved Vitamin D stability.

Abstract: A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warming tunnel which provides a heated environment which is higher in temperature than the environment, thereby maintaining the temperature of the beverage within the containers at an adequate temperature for an adequate time so as to complete needed heat treatment of the beverage in each such small container.

Abstract: This invention is a modular, adjustable, easy to maintain, portable or fixed food sanitation tunnel, comprising an enclosing means for subjecting food to sanitizers including UV light, ozone, hydroperoxides, superoxides and hydroxyl radicals, and a method for using the system. The enclosing means includes one or more UV radiation sources and one or more target rods located within a tunnel, such as a c-shaped shell. The UV radiation sources are preferably UV light sources that emit UV light of approximately 185 to 254 nm. The target rods are approximately up to 0–30% titanium dioxide, up to 0–30% silver and up to 0–30% copper, by weight. The system may include a mister for the efficient production of hydroxyl radicals by the UV light sources. Parts of the system are easily removable for cleaning and for maintenance. Also, in an alternative embodiment, the tunnel is located on a frame, and the frame is on wheels.

Abstract: The present invention relates to in situ compositions of mono- or diester dicarboxylates, methods employing these in situ compositions, and methods of making these in situ compositions. More particularly, the invention relates to mono- or diester dicarboxylate antimicrobial compositions that can reduce the population of microbes on various surfaces such as facilities, containers, or equipment found in food, beverage, or pharmaceutical processing, or in food, beverage, or pharmaceutical industries, at temperatures between about ?70° C. to about 100° C.

Abstract: Almonds are often harvested off the ground from around trees which have been fertilized with manure. Potentially hazardous microbes are transferred from the husk to the shells during the dehusking process. During deshelling, shell dust with attached microbes escapes into the atmosphere and can permeate an entire packaging facility, contaminating previously uncontaminated packaging and food products. A sterile barrier is provided around the packaging facility. As the almonds in the shell are passed through the barrier, their shells are sanitized. After the nutmeats are removed from the shells, the nutmeats are sanitized again and packaged in packaging which has been sanitized.

Abstract: An efficient manufacturing and distribution system for food products that are normally served at temperatures well below ambient uses a two stage manufacturing process. In the first stage, a neutral base product is prepared in bulk and is shipped to point of sale at ambient temperatures by common carrier, private trucking, parcel express, mail, etc. At the point of sale, a user selected quantity of it is finished to the specification of the user by aerating it, adding flavorings, mix-ins, etc. as desired, chilling it, and delivering it to the consumer.

Abstract: A portable, single-use container for separately containing a first and second consumable products. The container includes a first compartment and a second compartment. The first compartment tapers at an upper portion thereof to form a spout. The spout facilitates dispensing of a contained first consumable product from the first compartment. The second compartment, in turn, tapers at an upper portion thereof to form a mouth. The mouth facilitates dispensing of a second consumable product from the second compartment. The first and second compartments are assembled to one another in a side-by-side fashion such that the spout abuts the mouth. With this configuration, during use, a first consumable product and a second consumable product can be dispensed from the container in close proximity to one another for convenient consumption. In one preferred embodiment, the first compartment contains a volume of milk and the second compartment contains a quantity of cereal.

Abstract: Disclosed herein is a method of initiating oxygen scavenging in a packaging article comprising an oxygen scavenging polymer. The method involves (i) providing the packaging article comprising the oxygen scavenging polymer, wherein the packaging article comprises an interior surface and an exterior surface; (ii) wetting the interior surface of the packaging article with a solution comprising a peroxide, to result in a packaging article with a wetted surface; and (iii) exposing the wetted surface to an initiating factor, to initiate oxygen scavenging by the packaging article. Typically, the initiating factor is ultraviolet light, heat, or both.

Abstract: Disclosed is a multi-layered, dessert product, such as a pudding product, made from a gel having a continuous aqueous phase and a dispersed colloidal oil phase. The dessert product has at least one layer that contains a natural, oil soluble colorant, preferably dispersed in the oil phase. The products are formed of a layer containing a first colorant and an adjacent layer containing a second, different colorant. The multi-layered gel-based dessert products are made by introducing a gel-based dessert product containing the first colorant into the bottom of a transparent container to form a first layer and then introducing additional gel-based product containing the second colorant into the container to form a second layer on top to the first. The resulting multi-layer product exhibits reduced color migration between the two layers.

Abstract: The present invention provides a method of packaging goods having a liquid element, said liquid element comprising dissolved gases, wherein the liquid element is treated prior to the goods being subjected to a vacuum packing process, such that a substantial volume of the dissolved gages do not escape from said liquid element during said vacuum packing process. Suitable methods of treatment of the liquid element include subjecting the liquid element to a gas removal process and subjecting the liquid element to a freezing process.

Abstract: An aerated or carbonated milk product drink having a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened.

Abstract: A method and system incorporates a warming tunnel closely downstream of a hot filling apparatus which is set up to fill relatively small volume capacity polymeric containers of not greater than 12 fluid ounces. The hot filled containers are conveyed through a warming tunnel which provides a heated environment which is higher in temperature than the environment, thereby maintaining the temperature of the beverage within the containers at an adequate temperature for an adequate time so as to complete needed heat treatment of the beverage in each such small container.

Abstract: A disposable, aseptic package for storage and serving of perishable beverages, such as human breast milk. The package is generally cylindrical in shape, the top of which is provided with a circular flange about the circumference of the package, such that the filled package can be dropped down into a cylindrical outer holder. The package is held with its top surface near the top of a holder by the flange. A dispensing assembly, such as a nipple assembly or straw assembly, is mounted atop the holder. As the dispensing assembly is mounted on the holder, a penetrating conduit engages the top surface of the package and punctures it, thereby providing a via for the beverage to flow freely from the package to the dispensing assembly, such as through a nipple or through a straw.

Abstract: A coffee concentrate shelf stable for extended periods at ambient temperatures includes an aseptically packaged coffee concentrate of coffee and water obtained through a cold extraction process and processed under ultra high temperature and time conditions having an F0 value in the range of about 1 to 12.

Abstract: A rice pudding formulation which incorporates 2-16% dry weight parboiled medium grain rice which is processed by ultra-high temperature treatment of at least 230° F. for a time effective to produce sporecidal activity and to produce a rice pudding product which has a relatively-low level of microbiological activity and which is suitable for refrigerated distribution. The parboiled, medium grain rice is more tolerant to the high temperature and shear conditions of UHT processing. The rice maintains a soft texture for greater than 60 days of refrigerated storage in the finished rice pudding product.

Abstract: A process for making a commercial packaged watermelon fruit juice drink in which juice extracted from the whole watermelon, except the seeds, is adjusted by adding water, Carrageenan, malic acid, sweetener and natural flavors and then rapidly heated and cooled before being bottled and drinks made from such processes.

Abstract: A disposable, aseptic package for storage and serving of perishable beverages, such as human breast milk. The package is generally cylindrical in shape, the top of which is provided with a circular flange about the circumference of the package, such that the filled package can be dropped down into a cylindrical outer holder. The package is held with its top surface near the top of a holder by the flange. A dispensing assembly, such as a nipple assembly or straw assembly, is mounted atop the holder. As the dispensing assembly is mounted on the holder, a penetrating conduit engages the top surface of the package and punctures it, thereby providing a via for the beverage to flow freely from the package to the dispensing assembly, such as through a nipple or through a straw.

Abstract: A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a familiar grouping is then applied to the cooked meat product units so that it commingles with the hot grease and binds to the meat product units to provide an intense unique flavor commensurate with the meat seasoning with little negative visual impact. The flavored meat product units are then packaged, preferably in separated layers, within bags containing inert gases and thereafter rapidly frozen and stored.

Abstract: Control of the texture of meat cuts is accomplished so as to minimize the development of mealy, wet and soft texture of the meat cut, particularly when used in combination with a sauce having a relatively low pH of about 4.5 or below. The meat cuts are first fully cooked and chilled and then inserted, together with a low pH sauce, into a pouch and hermetically sealed within the pouch and stored under refrigerated, non-frozen conditions for at least 60 days without deterioration.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.

Abstract: Wet okara is produced by finely dividing wet okara, feeding it into a scraper type heat exchanger, heating at a temperature of not lower than 120° C., cooling the heated product and filling and sealing the cooled product in a container or package aseptically. By this process, wet okara can be sterilized continuously to obtain okara having good preservability without deterioration of water retention characteristics.

Abstract: A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 180° F. The pasteurization causes the stabilizer component, in concert with the calcium component, to cause hydrophilic thickening. The product is packaged in a flexible pouch and is immediately consumable by a consumer after removal from a home freezer and manual manipulation of the pouch in order to break up the ice crystals and ensure a desirable slushy consistency.

Abstract: An aerated or carbonated milk product drink comprising a shelf stable pre-heated and pressurized ultra-heat treated milk product which has been carbonated with a gas or gases under pressure and packaged into a container. The milk product may be natural or artificial milk product including dairy products and non-dairy milk products and includes combinations of milk products with other beverages such as fruit juices. The method of producing, the shelf-stable carbonated milk product of the present invention comprises injecting under pressure carbon dioxide gas or a mixture of gases into the milk product at low temperature of less than 10 degrees centigrade and high pressure of from 50 kpa to 200 kpa. The carbonated milk product remains carbonated and shelf stable in the package until opened.

Abstract: Potato pieces are processed after a primary process by passing the potato products, preferably frozen or chilled, through a pasteurization process. The pasteurization process includes passing the potato products through an impingement oven, a steam tunnel, an ultra violet (UV) light exposure tunnel, radurization equipment, or combinations thereof, for thermal and/or non-thermal pasteurizing, in a clean room, to reduce or eliminate microbial load on the potato pieces.

Abstract: The frozen dessert products of the present invention preferably comprise a base mixture of, on a percent solids (dry) basis, about 1% to about 12% high fructose corn syrup, about 5% to about 20% corn syrup having a DE of about 36, about 2% to about 22% sucrose, about 2% to about 6% maltodextrin, about 0.2% to about 5% egg white, about 1% to about 9% FRUITRIM® blend (comprising fruit juices and natural grain dextrins), about 0.2% to about 1.5% stabilizer, about 0% to about 0.12% emulsifier, about 0% to about 1.5% modified food starch, about 0% to about 5% milk fat, about 0% to about 10% milk solids non-fat (MSNF) with the balance being water, and on a volume basis, from about 20% to about 90% fruit puree. Flavor ingredients may be added. The method of production for the frozen dessert products comprises the steps of blending the above ingredients to form a base mixture, pasteurizing and homogenizing the base mixture, adding fruit puree to form a final mixture, extruding to a final density of about 4.

Abstract: Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.

Abstract: A one-site fruit or vegetable processing and packaging facility and method of processing, packaging, and shipping blended juices and juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions are housed. The facility further includes stages, preferably in seriatim, for (a) receiving raw fruit or vegetables, (b) crushing the fruit or vegetables into a mash, (c) extracting juice from the mash, (d) juice pasteurizing and aroma essence stripping to produce aseptic juice, (e) microfiltration of the aseptic juice and (f) removing excess water from aseptic juice making a concentrated aseptic juice. The concentrated aseptic juice is either placed into bulk shipment containers ready for shipment or blended with separate fruit or vegetable juice concentrates separately received and stored in the facility to produce a desired blended juice with high uniformity and consistency.

Abstract: A method for cooking food includes heating a liquid cooking medium in a cooking vessel having a “U”-shaped structure having a height is sufficient, with sufficient medium added, to attain a hydrostatic pressure at a predetermined lower depth that is substantially greater than ambient atmospheric pressure. The food is conveyed through the vessel, mostly cooking at the bottom, where the hydrostatic pressure facilitates a cooking of the food at a rate substantially greater than a rate at ambient pressure. A further aspect of the invention is a method for reducing wastewater output and makeup water usage when cooking a food containing a complex carbohydrate. This method causes released complex carbohydrate to cause a lower viscosity increase than at ambient pressure, thereby increasing a cooking effectiveness of the water and reducing a need for adding makeup water and disposing of wastewater.

Abstract: The invention concerns a method for packaging beverages in containers, particularly non-modified polyethylene terephthalate containers, which consists in pasteurizing (3) the beverage, cooling the pasteurized beverage to a temperature lower than that at which the containers are deformed, sterilizing the containers and container tops, filling the sterilized containers with a cooled pasteurized beverage, corking the filled sterilised containers, and further pasteurizing (10) the filled and corked containers to a temperature lower than at which the containers are deformed by the action of an excessive amount of heat. The invention is applicable to packaging of beverages.

Abstract: A method for preparing a sterilized liquid cooking sauce comprises the steps of: (a) mixing ingredients for liquid cooking sauces to form a liquid cooking sauce; (b) transferring the resulting sauce to a tubular sterilization means; (c) heating the sauce in the tubular sterilization means to thus sterilize the sauce; (d) establishing a back pressure within the sterilization means; and (e) packaging the sterilized sauce in containers; wherein the steps (c) to (e) are carried out while maintaining asceptic conditions and the pressure difference between the inlet and the outlet of the sterilization step is equal to 10 kg/cm2 or less. The method permits the preparation of a high quality sterilized liquid cooking sauce which shows small or no reduction of its viscosity and does not cause any color change.

Abstract: A one-site fruit processing and packaging facility and method of processing, packaging, and shipping blended fruit juices and fruit juice concentrates. A single extended enclosure is provided within which the facility equipment and associated functions are housed. The facility further includes, preferably in seriatim, a fruit shipment receiving area for receiving fruit shipments, fruit crushing equipment for crushing the fruit into a fruit mash, a juice extraction station for extracting juice from said fruit mash by preheating, enzyme treating and depectizing juices from the fruit mash, juice pasteurizing and aroma essence stripping to produce aseptic juice, microfiltration of the aseptic juice received from the pasteurizing station, and an evaporative juice concentration stage to remove excess water from aseptic juice into a concentrated juice. A portion of concentrated aseptic juice is typically then placed into bulk shipment containers ready for shipment.

Abstract: An ultrapasteurized liquid milk concentrate to provide a reconstituted milk beverage that tastes like fresh milk and a method for producing same. The method comprises heating a milk starting product to an elevated pasteurizing temperature under reduced pressure for an amount of time sufficient to evaporate liquid from the milk starting product to form a pasteurized, high-solids intermediate liquid milk concentrate. An amount of cream is mixed with the intermediate milk concentrate to form a condensed liquid blend having a preselected amount of fat content to produce said reconstituted milk beverage having the desired taste characteristics. A sufficient amount of a stabilizer material with a predetermined amount of said condensed liquid blend to produce a final liquid milk concentrate. The stabilizer material is effective to ensure uniform distribution of and prohibit separation and settling of milk solids in the ultrapasteurized liquid milk concentrate during storage.

Abstract: A pet food product includes a mixture of chopped carrots; water; rolled oats; and an acidifying agent, glucono delta lactone. The mixture preferably includes 2.8 percent to 4.9 percent carrots; 67.00 percent to 89.0 percent water; 3.20 percent to 9.9 percent oats; 3.00 percent to 10.25 percent molasses; and 0.20 percent to 1.25 percent glucono delta lactone, all percentages being by weight. A method is provided of making the pet food product which is edible when frozen, the method including the steps of mixing food product ingredients to form a mixture; heating the mixture to a temperature for sufficient length of time to achieve sterilization of the mixture; packing the mixture while the mixture is maintained at a sterilizing temperature within a product package; substantially hermetically sealing the mixture within the product package; and storing the mixture at ambient temperature.

Abstract: A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages.

Abstract: A shelf stable ready-to-bake batter article for brownies comprises an unpressurized gas impermeable container, low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, a high pH, low water activity, batter that is substantially free (less than 0.1%) of conventional CO2 gas producing leavening agents disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 3.5:1. The batter has a water activity of less than 0.85.

Abstract: An apparatus for making citrus juice preferably includes a supply of relatively small frozen bodies comprising at least one of citrus juice and pulp, a heating section for adding heat to the frozen bodies to thaw the frozen bodies, and a filling section downstream from the heating section for filling juice containers with citrus juice. The relatively small frozen bodies may have at least one dimension less than about 1.5 inches. The apparatus may also include a pasteurizing section upstream from the filling section. In one embodiment, the supply comprises a plurality of portable containers each containing a plurality of frozen bodies. The heating section preferably comprises a heat transfer tank, a heat transfer fluid in the heat transfer tank, a heater for the heat transfer fluid, and a conveyor for advancing the containers of frozen bodies through the heat transfer fluid. Each portable container may comprise a flexible bag, for example.

Abstract: A liquid feed bottle for an infant having a body made from a container portion bonded to a teat with an orifice. The body holds a liquid feed such as milk. A cap is bonded or sealed to the body and protects the teat. A cap portion is initially detachable from the body by pulling and removing a tear strip, the cap portion thus released being subsequently securable on the body by a press fit.

Abstract: A shelf stable ready-to-bake batter article for baked goods comprises an unpressurized gas impermeable container, low water activity, batter with a leavening system disposed within the container and partially filling the container and an inert low oxygen gas in the headspace not filled by the batter. The ratio of sugar to flour in the batter ranges from about 0.5:1 to 2.5:1. The batter has a water activity of less than 0.85.

Abstract: A full moisture shelf stable rice product, which comprises a cooked or precooked whole grain rice having a dry matter content of from about 30% to about 55% by weight, an acid in amount effective to obtain a pH of about 3.5 to about 4.5, and an oil in an amount sufficient to coat the surface of the rice.

Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks.

Abstract: The invention relates to a method producing aseptic consumer milk with a certain fat content by microfiltration. A continuous flow of milk with a certain fat content passes through a microfilter with a membrane having a pore size of 0.05-0.2 microns. In the microfilter, the milk is dived up into two part flows, a permeate flow and a retentate flow. The retentate flow, which contains fat and the major fraction of the casein undergoes a high temperature treatment before being remixed with the permeate flow which contains the major faction of the whey proteins. The mixture is homogenized and packaged aseptically.

Abstract: A miso soup beverage contained in a sealed container which is excellent in the flavor, taste and storage stability, is produced by preparing a miso soup by using starting materials containing at least miso and a milk material, finely grinding it by a homogenizer, and charging and sealing it in a container and then heat sterilizing it, or heat sterilizing it and then charging and sealing it in a container. The milk material is preferably one obtained by a lactic acid fermentation. In addition to the miso and milk material, at least one selected from soy bean, ingredient materials, a seasoning and a thickening agent, may be contained.

Abstract: Aseptically sterilized package of a liquid nutritional product manufactured by (a) providing a multi-layered plastic sheet having at least one polymeric structural layer and at least one polymeric barrier layer; (b) passing the sheet through a peroxide bath; (c) locating the sheet in a sterile environment; (d) applying heat a plurality of times to the sheet; (e) forming the sterilized sheet into a container having a body portion; (f) filling the body portion with a liquid nutritional product; (g) sealing the container with a tabbed, multi-layered closure; and (h) separating the sealed container from the remainder of the sheet. Preferably the liquid nutritional product is infant formula. In the preferred embodiment of the invention, the sheet is a laminate having two structural layers, each being about 45% of the laminate thickness and secured to either side of the barrier layer, which is about 5% of the laminate thickness, by an adhesive layer of about 2.5% of the laminate thickness.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.

Abstract: A protein-containing composition is provided which is produced by the steps of: coagulating a protein-containing material; emulsifying the protein-containing material; continuously heating the protein-containing material to a predetermined temperature and maintaining that temperature for a period of time sufficient to sterilize the protein-containing material; continuously cooling the protein-containing material; and aseptically packaging the protein containing material. The resulting product is a high quality, highly palatable, and highly digestible protein source which can be shipped without special accommodations regardless of temperature.

Abstract: A process for producing pasteurized liquid egg product utilizing a vat or tank for holding raw egg product. The raw egg product is preheated as rapidly as possible to a temperature of about 140.degree. F. and then, without holding the temperature at a constant level, the preheated raw egg is transferred to a suitable package. The package containing the preheated raw egg product is then sealed and heated and maintained at a suitable temperature in order to pasteurize the liquid raw egg products in the packages. The heated containers and pasteurized liquid egg product are then cooled rapidly to a refrigeration temperature to further inhibit germination of any remaining bacterial spores. The containers are then stored in refrigeration conditions for distribution and use. In another embodiment, an egg product package is preheated to a temperature between 71.1.degree. C. and 55.degree. C. and then hot filled with a egg product treated to about the same temperatures as the package.

Abstract: Methods of ultrapasteurizing liquid whole egg products in continuous flow, high temperature, short time pasteurization equipment are provided. The equivalent point method is preferably used to evaluate the total thermal treatment received by the product in this equipment. Also disclosed is a method of making liquid whole egg products having preselected, extended, refrigerated shelf lives.