Abstract: The process disclosed relates to the preservation of shellfish products so as to extend the shell-life of shellfish thereof. A thermally conductive mixture which forms a liquid barrier upon heating and a gel upon cooling is introduced to the shellfish container for packaging. Specific steps of heating to kill bacteria and other undesirable microorganisms and subsequent rapid cooling are required. Ultimate refrigeration of the packaged product is undertaken for long-term storage.

Abstract: Easily removable press-on, pry-off closures having movable insert disks in an outer shell are disclosed. Pressing the shell upward to remove it from a container first pries a protrusion inside the shell over a snap rib around the container, then moves the shell upward relative to the disk while the later remains seated on the container, until a disk-lifting projection inside the shell engages the edge of the disk and lifts the disk to break the seal. A tamper evidencing band, if included, is broken before either the shell is pried off or the disk is lifted. The invention can be used in both top load and bottom load embodiments. Also disclosed is a closure with a non-movable disk or integral top and a tamper-evidencing band which is broken by pry-off removal of the closure. Still further, food packages which automatically open when heated in microwave ovens are disclosed. Vacuum-packed food packages having effective head spaces for reducing the times required to retort such packages are also disclosed.

Abstract: A process for producing a carbonated jelly product rich in coolness to the taste is disclosed, comprising adding carbon dioxide to a uniform dispersion of cold water-insoluble .kappa.-carrageenan and/or .iota.-carrageenan in an aqueous solution, sealing the carbonated dispersion into a container, sterilizing the dispersion by heating, and cooling the dispersion to set.

Abstract: A method for the shelf stable packaging of perishable liquid food products in hermetically sealed easy-to-open gable top cartons comprising the steps of cold filling liquid food products free from pathogenic and thermophilic organisms into gable top cartons, sealing the cartons over certain critical areas of the seal flaps while reducing or relieving sealing pressure over certain other specified areas, heating the sealed carton up to and holding the contents at a pasteurization hold temperature for a predetermined time and then cooling the contents of the carton.

Abstract: There is disclosed a body for a retortable plastic container having a sidewall and bottom wall integrally formed as a single piece. The bottom wall has a heel portion and a recessed center portion. The heel has a resting surface and an inside corner. The recessed center portion has an outside corner. The container has an outside surface. The container is made in accordance with equations relating to reforming pressure and low fill equilibrium pressure and may be fabricated utilizing a variety of manufacturing modes since the providing of acceptable container configurations is not based on relative wall thicknesses.

Abstract: Retortable high panel strength plastic containers have a recessed circular center portion in the bottom wall of the container which facilitates the volumetric changes in the container during a sterilization process. Examples of containers having this feature are disclosed as well as the cross-sectional profile of the recessed circular center portions of the bottom walls of the containers.

Abstract: A process and system for sterilizing packages of thermally-treatable products having different sterilization processing requirements. These packaged products can be different types of canned soups, for example. At least one of the packaged products is preheated a significant, predetermined amount in a preheat vessel in a steam or steam-air mixture to accommodate these different processing requirements. This allows the first and second packages to be processed through the stationary hydrostatic sterilizer, which is generally separate from the preheat vessel, at a common line speed and temperature. Expensive sterilizer changeover delays are thereby reduced significantly or even avoided. This process also allows the soup product to be cold blended, reducing the likelihood of any overcooking in the large cooking kettle and reducing the amount of starch needed.

Abstract: Method of and apparatus for heating or cooking a food product packaged within a container by using heated air. The oven apparatus includes a substantially closed-loop heated air system that starts with a blower that blows air into a heating barrel where a heating element heats the air to a high temperature. The heated air exits the heating barrel, passes through an air flow channel in the oven's door, and enters the oven's heating chamber. The heated air passes through the container inside the heating chamber and heats the food product within the container. In a preferred embodiment of the invention, the heating chamber is rotated while the heated air passes through the container to tumble the food product and ensure even heating thereof. The air exiting from the food product container enters a recirculation chamber which directs the air back into the blower to repeat the cycle.

Abstract: The invention relates to a process for preparing a salad product not requiring any preservative, including the steps of:i) preparing an oil emulsion, wherein:ia) a mixture is prepared of a part of the oil, emulsifier, stabilizer and thickener;ib) water is added;ic) a pre-emulsion is prepared under vacuum;id) the remainder of the oil and any seasonings are added to the pre-emulsion and emulsified under vacuum;ie) egg-yolk is added and the mixture is emulsified under vacuum to the oil emulsion;ii) preparing a salad mixture from the oil emulsion and salad ingredients;iii) placing and airtight closing of the salad mixture in a container;iv) pasteurizing the container with the salad mixture under increased pressure;v) cooling the pasteurized salad product, and to salad products obtained therewith.

Abstract: The present invention provides a method for producing a canned green vegetable product which utilizes a brine solution containing zinc and/or copper metal ions within the can with the vegetable. The cans are hermetically sealed with the vegetables and this brine solution therein and held at an elevated temperature prior to being subjected to either an extended sterilization event or multiple thermal treatments. The resulting canned green vegetable product has superior color and taste characteristics which can be maintained even under acidic conditions.

Abstract: A food-grade oxygen scavenger for removing oxygen from foods and beverages in containers is prepared by immobilizing dried yeast containing at least 92% dry matter in a solid material such as wax or paraffin. The solid material allows for very slow penetration of water and permits the yeast to contact only water that penetrates therethrough. The immobilized yeast is coated on an inside surface of a container or on a surface of a closure such as a stopper that is on the inside of the container when closed. After adding a food or beverage and closing the container, the immobilized yeast removes oxygen from the container. The closed container and its contents can be pasteurized and the yeast retain sufficient viability to remove oxygen.

Abstract: The device serves to sterilize the filler neck and stopper associated with non-rigid bags of the type utilized for packaging tomato juice and similar foodstuffs. The neck is inserted into a heated and temperature-regulated cylindrical housing provided internally with an array of nozzles from which sterilizer (H.sub.2 O.sub.2) is sprayed into the encompassed enclosure; sterilization is achieved as the atomized fluid condenses uniformly on contact with the colder surfaces of the mouth and stopper.

Abstract: Soybean curd is manufactured by mixing soybean milk with a coagulating agent, continuously filling the resulting liquid mixture into containers, continuously passing the containers through a zone in which the liquid mixture receives sufficient microwave energy to heat the interior of the mixture to a temperature in a range of about 75.degree.-85.degree. C., removing the containers from the zone and maintaining the containers at a temperature in a range of about 80.degree.-90.degree. C. for about 20-50 minutes or first at a temperature in a range of about 80.degree.-90.degree. C. for about 10-15 minutes and immediately thereafter at a temperature of about 50.degree.-65.degree. C. for about 15-25 minutes, and cooling and storing the resulting soybean curd in a refrigerated room.

Abstract: A batch sterilization system is disclosed for first loading containers to be sterilized into cars, transferring the loaded cars into one of a plurality of retorts arranged in horizontal rows and vertical columns, sterilizing the containers while in the retorts and discharging the containers from the cars, discharging the cars from the retort, unloading the cars and thereafter repeating the cycle. The system includes a plurality of single or double door retorts in horizontal and vertical rows thereby minimizing floor spaced. Different horizontally and vertically spaced retorts may process products requiring different sterilization times in the retorts. A programmable computer is preferably used for performing the several functions of the sterilization system and for keeping track of the location of the containers during and after processing.

Abstract: A rotatable partition is provided to establish a sealing relationship between each pair of successive processes in a germ-free filling/packaging system or between a said processes and the outer air and a hollow cylinder containing therein this rotatable partition is provided with an inlet through which germ-free gas flows in and an outlet through which germ-free gas flows out. Floor(s) of a germicide mist fixing station and/or a germicide removing station, and/or conveyor arms is (are) provided heater elements.

Abstract: Methods for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: A can has a film which is stretched on the inside of an end plate thereof so as to be deflectable in and out of contact with the end plate so that the can which has heated contents packed and sealed therein can be prevented from deformation caused as the contents cool down. The above-mentioned can is manufactured by overlaying the end plate and the film one on top of the other and then unitarily securing the end brim of the can body and the peripheral edge portion of the end plate to each other by double seaming, with the film disposed on the inside of the end plate.

Abstract: A process is provided for improving the reliability of sterilization of canned viscous food products by ensuring the proper amount and rate of rotation of cans during heat processing. Improvement in controlling the lethality of microorganisms can be accomplished. The method involves intervallically monitoring the rotation of the canned food in the processing equipment and utilizing the obtained rotation information to correct processing conditions to ensure commercial sterility.

Abstract: A process for producing retort boiled rice by charging raw rice and water into a container, adjusting the quantity of oxygen in the head space of the container to from 4-12 ml/100 g of raw rice, sealing the container and then boiling and sterilizing the rice.

Abstract: A method of preparing the traditional salted-and-dried fish is disclosed. The dried fish is first soaked in cold water to re-hydrate the fish and to reduce the salt content. Secondly, the re-hydrated fish is centrifuged until almost dry. The almost-dry fish is sealed in cans, and then cooked. The product is more nutritious and more tasty than salted-and-dried fish prepared in the home, and is far more convenient in that it can be eaten straight from the can.

Abstract: A recirculating high velocity hot air sterilization device includes a housing having a chamber therein. A corrugated, perforated jet curtain plate is disposed within the chamber and partially defines an air supply plenum positioned outwardly of the chamber, the plenum having an electric heating element operatively positioned therein. Spaced apart from the jet curtain plate within the chamber is a nonperforated deflector plate which extends parallel to the jet curtain plate and may be of a flat or corrugated configuration. A blower is connected to the housing and creates therein a recirculating flow of heated air which sequentially flows into the air supply plenum across the heating element, outwardly in a forward direction through the perforations in the jet curtain plate and into the housing chamber, back into the blower, and then into the air supply plenum.

Abstract: Mechanisms and methods are provided in conjunction with the molding of stuffable food products into a shaped loaf that is suitable for automatic slicing into substantially uniform slices. Included is an expansion and contraction compensation mechanism that includes a ratcheting assembly and a biasing assembly that cooperate to permit adequate expansion of the food product during cooking thereof while still retaining enough biasing force to continually compress the product being molded during contraction which occurs upon chilling the food product.

Abstract: A multi-part container for use in a microwave including two sealed compartments for containing complementary foods subjected to different treatment prior to preparation by the consumer. A bottom portion includes a sealed opening defining a first interior region for housing first contents to be subjected to sterilization. An upper part includes a second sealed opening defining a second interior region for housing second contents not benefited from high temperature treatment. The bottom portion and upper part are sealed together to form a single multi-part container. Prior to preparation by the consumer, the first and second interior regions are each opened by the consumer and combined within the interior region of the bottom portion. The upper part is replaced on the bottom portion to form an overcap for the interior region for heating in a microwave.

Abstract: A process for storing produce for extended periods of time prior to further processing by canning or the like, which comprises the steps of immersing the produce in a substantially isotonic aqueous storage solution, wherein the solutes content of the storage solution is adjusted such that the osmotic pressures of the produce and the storage solution are substantially equal. The storage solution preferably comprises an edible sugar, an edible organic acid, and an edible oxygen scavenger. The produce is than stored in the solution at a temperature below about 40.degree. F. and subsequently canned and sterilized.

Abstract: A method for coloring raw meat wherein the raw meat muscle surface or meat skin is coated with a coloring solution. The coloring solution contains liquid smoke and caramel. The colored meat is then packaged and cooked.

Abstract: Air-containing packages are subjected to heat sterilizing under pressure in a sterilization treatment tank. A pressure controlling method comprises changing the rate-of-rise of the temperature in the treatment tank in the vicinity of a point-of-change in a pressure rise in a pressure pattern in the package and delaying the timing of lowering the pressure in the treatment tank after the start of cooling treatment to avoid any deformation of the packages.

Abstract: Methods and apparatus for food product preservation by inactivation of microorganisms and/or enzymes by applying pulses of very intense, very short duration pulses of light in the visible and near visible frequencies to the surface of food products to be preserved. Also disclosed are packaging methods and apparatus utilizing such intense, short pulses of polychromatic, incoherent light.

Abstract: A method of producing retort food comprises the steps of subjecting broiled fish to hot-water processing in hot water at a temperature of 65.degree. to 98.degree. C. for 10 to 150 seconds; enclosing the resulting broiled fish in a packaging container in a sealing manner; and subjecting the broiled fish to retort sterilization processing. According to the method, there is provided a retort food comprising broiled fish capable of minimizing the generation of drips from broiled fish at the time of retort sterilization processing and maintaining a good appearance.

Abstract: A method for Abstract pasteurization of food products contained in containers, such as bottles, characterized by the subdivision of at least part of the assembly constituted by the zones of prepasteurization and pasteurization, into elementary zones of regulation, in each of which in a calculation is made of the number of UP's (Units of Pasterization acquired by at least one reference container passing through at least part of the elementary zone, and in that pasterurization is caused to stop in the zone when the reference container, or at least one of the reference containers has acquired a predetermined maximum number of UP's and when all the other reference containers, if any, have acquired at least a predetermined minimum number of UP's.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: The present invention relates to a container containing broiled fish in which the generation of drips from the fish and softening of the tissues thereof are prevented during a heat sterilizing treatment, and which has excellent qualities with respect to appearance and taste. The invention provides a container containing broiled fish, which comprises hermetically packaging in a container broiled fish which is obtained by broiling dried fish, then subjecting the container to a heat sterilizing treatment.

Abstract: A method of preparing vegetables for marketing which involves the steps of:(a) vacuum conditioning of the comestible in its raw state in plastic pouches, i.e. a vacuum packing thereof;(b) a first pasteurization at a temperature ranging from above 85.degree. C. and up to 95.degree. C.;(c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25.degree. and 30.degree. C.;(d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85.degree. and 93.degree. C.; and(e) refrigeration of the packaged product.The method is especially applicable to fruits and vegetables which are sensitive to heat and, particularly, onions, leeks, garlic, shallots and the like.

Abstract: A beverage package and a method of packaging a beverage having gas (preferably at least one of carbon dioxide and inert (nitrogen gases) in solution has a non-resealable container 1 within which is located a hollow pod 4 having a restricted aperture 7 in a side wall. The container is charged with the beverage 8 and sealed. Beverage from the main chamber of the container enters the pod 4 (shown at 8a) by way of the aperture 7 to provide headspaces 1a in the container and 4a in the pod 4. Gas within the headspaces 1a and 4a is at greater than atmospheric pressure. Preferably the beverage is drawn into the hollow pod by subjecting the package to a heating and cooling cycle. Upon opening the container 1 by draw ring/region 13, the headspace 1a is vented to atmosphere and the pressure differential resulting from the pressure in the pod headspace 4a causes gas/beverage to be ejected from the pod (by way of the aperture 7) into the beverage 8.

Abstract: A bottle used for housing an emergency water ration which is made of high density polyethylene. The material of the bottle is stabilized with UV light. After filling the bottle with water it is sterilized under high pressure conditions in a water bath at a temperature of 120.degree. C. for at least 10 minutes and cooled by means of compressed air. The body of the bottle has a side ratio equal to 1:0.6:0.4 with all sides containing round edges. The bottom surface has a concave configuration. Such a bottle is completely undeformable and may be dropped into the water without damage from a height of 36 m. The water in the bottle has a lifetime longer than 5 years.

Abstract: Apparatus for sterilizing packed foods includes a sterilizing chamber for storing packed foods therein, a jet pipe mounted onthe interior upper portion of the sterilizing chamber for jetting mixture of steam and compressed air, an ejector having an inlet port, a suction port and an outlet port and connected at the outlet port to the jet pipe for generating a suction force through a flow of mixture of steam and compressed air, a steam line connected to the inlet port of the ejector for supplying steam thereto, a circulation line connected at one end to the interior lower portion of the sterilizing chamber and at the other end to the suction part of the ejector, a drain line connected to the bottom of the sterilizing chamber for exhausting a part of the mixture of steam and compressed air, a heat exchanger interposed between the sterilizing chamber and the drain line, and a compressed air line connected to the inlet port of the ejector through the heat exchanger.

Abstract: An apparatus for and process of pasteurizing or sterilizing and subsequent cooling of edible foodstuffs in containers. The containers are relatively thin-walled and are fabricated from plastic. At least one of the containers is provided with an internal probe which monitors the pressure and temperature at its substantially geometric center. The pressure within a chamber of the apparatus, within which pasteurization or sterilization is to be effected, is also monitored. A comparator compares the pressures within the chamber and the container having the probe therein to develop a control signal representative of the pressure difference. A controller is arranged to respond to the control signal to maintain a predetermined pressure relationship while heating and subsequently cooling the foodstuffs. The pressure difference which is maintained may be zero, or be slightly above or below zero.

Abstract: A process for continuously monitoring a tunnel pasteurizer by observing the spray water temperatures and the time a package is in the tunnel, calculating P.U. input to each package, product cold spot, and average product temperatures in the spray zones, recording and displaying such calculated results, and storing the raw data and calculated results for recall at will in the future.

Abstract: A substantially pure starch extracted from a starch bearing plant having an amylose extender sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a low gelatinization temperature and a high amylose content.

Abstract: A substantially pure starch extracted from a starch bearing plant having a dull sugary-2 genotype is disclosed. Maize is the preferred plant. The starch exhibits a high amylose content with a gelatinization temperature at least 10.degree. C. below that of conventional high amylose starch with comparable amylose content. The starch also exhibits thin-thick canning starch attributes. A sol and foodstuff containing the starch are also disclosed.

Abstract: A thickened foodstuff containing a starch extracted from a starch bearing plant having an amylose extender dull genotype is disclosed. Maize is the preferred plant. The starch exhibits low gelatinization temperature with an amylose content greater than 50%. A method for making the canned foodstuff containing the starch is also disclosed.

Abstract: This invention relates to a method for grinding soybeans by grinding soaked soybeans together with a predetermined amount of water to obtain a soybean slurry which method comprises grinding the soaked soybeans in the presence of 10 to 30% by volume of air relative to the total weight of the soaked soybeans and the water, and also to a method for producing retort or aseptic packed tofu using the soybean milk obtained by the method of grinding.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: A method for manufacturing a packaged, aseptic hard soybean curd having high protein content and fine texture increased in hardness with keeping good taste which includes the first step of warming a soybean juice, adding 1-4% by weight of a soy protein isolate having a high coagulation ability, subjecting the soybean juice to a homogenizing treatment and sterilizing the soybean juice by direct steam heating method and the second step of continuously adding to thus obtained sterilized high protein soybean juice a germ-free coagulant solution at a constant rate in a pipe line and homogeneously mixing them, filling the mixture in a container in an aseptic atmosphere, sealing the container and heating it to coagulate the mixture. Thus obtained soybean curd has a hardness of at least 130 measured by a curd tension meter.

Abstract: A food product cooker comprises a first relatively low temperature above ambient heating compartment, a second relatively high temperature heating compartment, a third water rinsing and cooling compartment and a fourth chiller compartment. The food product is conveyed through the first, second and third compartments on a serpentine conveyor having a plurality of vertical flights. Steam is introduced into the first and second compartments beneath the conveyor and removed by a venting system from the top of the compartments in such a manner as to maintain a generally constant and uniform heating temperature throughout the respective compartments.

Abstract: The process for cooking meat products in containers comprises five phases:(a) putting a heat transporting liquid in contact with the products in their containers,(b) remove the heat transporting liquid and let the products in their containers cool to a predetermined value,(c) putting a heat transporting liquid in contact with the products,(d) leaving the heat transporting liquid in contact with the products, the difference between the ambient temperature and the core temperature of the products being constant, and(e) maintaining the ambient temperature constant until the desired core temperature is achieved.

Abstract: A food contained in a can is heated by a reaction of quicklime with water in an envelope adjacent to that containing the food. According to the invention, in addition to overburnt quicklime, there is used an amount of quicklime having a high or medium reactivity comprised between about 6% and 75% by weight with respect to the total weight of lime. It is also known to use, for the same purpose, quicklime having a low reactivity called "overburnt quicklime", i.e. quicklime having a reactivity with water which has been reduced by calcination at a temperature of more than about 1150.degree. C. The use of such an overburnt lime is necessary. Due to its moderate reaction it allows to obtain a good heat transmission during a long period, to avoid projections of lime milk as well as a loss of heat by emission of water vapor.

Abstract: An apparatus for packaging a product in containers includes a sterilization station and a conveyor for intermittently conveying containers to the sterilization station. A vaporizing nozzle communicates with a reservoir of liquid disinfectant containing hydrogen peroxide and a source of compressed air. The nozzle is intermittently opened and closed whereby the compressed air vaporizes the disinfectant and a mixture of liquid disinfectant in fine droplets and compressed air is ejected when the nozzle is open. A tube is connected with its intake end at the nozzle and is disposed parallel to the jet emitted from the nozzle. A heater on the tube heats the inner surface of the tube to a temperature that is sufficient high to rapidly evaporate the disinfectant in the mixture. As a result a mixed flow of compressed air and evaporated disinfectant leaves the output end of the tube and enters the container in the sterilization station.

Abstract: Low acid heat-sensitive foodstuffs, such as low acid heat-sensitive vegetables and cereal grain products, are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, the acid of which makes possible a considerably reduced commercial sterilizing parameter whereby more of the flavor, color, or texture of the foodstuff is retained, and is closer to that of the freshly harvested home-cooked product, compared to the foodstuff processed at a more severe parameter when the acid is not employed. The type and level of the acid employed and its presence with its lactones results in a thermally processed foodstuff which does not have an objectionable acid taste. The preferred mixture is gluconic acid with its lactones, glucono-delta lactone and glucono-gamma lactone, provided to the foodstuff by combining it with a precursor of gluconic acid, preferably glucono-delta lactone.

Abstract: An al dente pasta product having storage stability is produced by partially cooking freshly extruded pasta with steam or boiling water. Measured amounts of the partially cooked pasta are sealed in a container with measured amounts of water sufficient to complete hydration to 65% to 75% moisture and measured amounts of a food grade acid sufficient to reduce the pH to 4.6 or less. The sealed containers may be commercially sterilized under moderate thermal processing conditions. In a specific embodiment, the containers contain pasta in a carbon dioxide atmosphere.

Abstract: When sterilizing packing materials for the aseptic packaging of fruit juice and wine using sulfurous acid it is suggested that the packing material be treated with an aqueous solution of sulfurous acid and alcohol.