Abstract: A diffusion bonding heat exchanger includes a first heat transfer plate and a second heat transfer plate. A high-temperature flow path of the first heat transfer plate includes a connection channel portion configured such that a high-temperature fluid can flow across a plurality of channels within at least a range that overlaps a predetermined range in a stacking direction, the predetermined range being a range from a flow path inlet of the second heat transfer plate to a position downstream of the flow path inlet.

Abstract: A process characteristic parameter determination system uses a process model and a tuning module to accurately determine a value for a process characteristic parameter within a plant without measuring the process characteristic parameter directly, and may operate on-line or while the process is running to automatically determine a correct value of the process characteristic parameter at any time during on-going operation of the process. The process characteristic parameter value, which may be a heat transfer coefficient value for a heat exchanger, can then be used to enable the determination of a more accurate simulation result and/or to make other on-line process decisions, such as process control decisions, process operational mode decisions, process maintenance decisions such as implementing a soot blowing operation, etc.

Abstract: Provided at low cost are: an instant processed meat product having extremely excellent reconstitution properties in hot water; and a method for producing the instant processed meat product having excellent production efficiency. Disclosed are: a fried and dried instant processed meat product containing pregelatinized starch; and a method for producing the fried and dried instant processed meat product. The method includes: preparing a material for the instant processed meat product, pregelatinized starch, and water; kneading the material for the instant processed meat product, the pregelatinized starch, and the water to obtain a kneaded product; shaping the kneaded product; and frying and drying the shaped kneaded product to obtain a fried and dried product.

Abstract: A system and method for producing rolled ice cream comprising a housing, a plate member located on a top surface of the housing, a compressor configured to provide compressed refrigerant, and a condenser coupled to the compressor. The condenser is configured to provide cooled refrigerant to a bottom surface of the plate member via an outlet tube. The system further comprises a balance valve, wherein the balance valve is configured to enable the refrigerant to bypass the outlet tube while the compressor and condenser are still operational when it is determined that the plate member has reached a predetermined minimum operational temperature.

Abstract: A modular blending system is shown and described. The modular blending system may include a storage device capable of storing a plurality of flavoring products, and an ice shaving mechanism removably attached to the storage device, the ice shaving mechanism including an ice dispenser. The modular blending system may also include a fluid dispensing unit in fluid communication with the flavoring products, where the fluid dispensing unit is separate from the ice dispenser.

Abstract: A food product composition containing a dairy ingredient and having an aqueous phase comprised of a waxy cassava acetyl-substituted inhibited starch in an amount effective to thicken said aqueous phase, such as a yogurt, is provided. A method of making such a food product is also provided.

Abstract: The present invention is related to a device for influencing the flow in the region of a tube support plate (700, 800) of a tube bundle heat exchanger (100), for the food and beverage industry in particular. A displacement body (10, 11) is provided with a shank part (10c, 11c) which extends in the direction of its axis of symmetry (S) and which, at its end distal to the displacement body (10, 11) is fixedly connected to a connection bend (1000) or connection fitting (1100; 1200) which follows the exchanger flange (500; 1100e) or the connecting piece (800d).

Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.

Abstract: The invention concerns a process for the treatment of heat-sensative fluid food products (P) in a UHT system (1), particularly dairy such as milk, cream, milk protein concentrate. The invention has the task, in a UHT system whose basic structure using an infusion chamber is described in [4], of ensuring an equal and constant dwell time as well as an equal and constant temperature trend for the entire treated food product downstream of an outlet of a mechanism in which the food product is subjected to direct heating by the introduction of steam, and to minimize fouling during heat maintenance of the food product in this area. This is achieved using process technology in that: The heated food product (P*) upstream of its heat main undergoes a predetermined pressure increase (?p) at a predetermined, unchanging location, and The pressure level upstream of the location before the relief lies above the pressure upstream of the location before the pressure increase (?p) (FIG. 1).

Abstract: The present invention relates to stabilizer systems which may be used in the manufacture of frozen dessert which comprise native rice starch, egg yolk as a natural emulsifier and fibers from vegetables, fruits or mixtures thereof. It also relates to a method for manufacturing a frozen confectionery using a stabilizer system that contains only natural ingredients. The invention, in another aspect, also concerns the frozen confectionery products thus produced.

Abstract: The present invention aims at providing a cheese-like food product, which has mechanical processing adaptability such as shreddability, is easily melted by heat treatment, and maintains a soft edible texture even after it is cooled down. The inventors of the present invention discovered that a cheese-like food product, which includes acid-treated starch; fat-and-oil, which includes a solid fat content (SFC) of 45 wt % or higher at 10° C. and an SFC of 20 wt % or higher at 20° C.; and a protein in an amount of 10 wt % or less can satisfy the above criteria and thereby completed the present invention.

Abstract: The present disclosure provides dairy compositions comprising particulates and having good color, flavor, and texture after thermal processing. In a general embodiment, the compositions include particulates such as fruits and/or grains, and the compositions are thermally processed and shelf-stable. Methods for reducing or inhibiting browning of dairy-based compositions are also provided. The methods include, for example, thermally processing a dairy composition including particulates such as fruits and/or grains at a temperature that is less than about 240° F. The compositions and methods of the present disclosure provide several advantages including, for example, the reduction or avoidance of degradation/browning of the compositions during processing and storage.

Abstract: Described herein are systems and methods for the heat treatment of milk, particularly bovine milk. The heat treatment changes the color and flavor of the milk, as well as denatures some of the milk proteins therein. These changes can provide a milk that is less likely to cause allergic reactions in consumers of the heat treated milk and products made from such milk.

Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.

Abstract: The invention provides a method for pasteurizing mother's milk that maximizes the retention of immunologically active constituents of the milk while removing effective amounts of dangerous bacteria and viruses. This includes a pasteurization temperature in the range of 56° C. to 61° C. at which the milk is held during pasteurization for a time span. The invention also provides a method for adjusting the fat content of mother's milk. This includes a method to standardize the energy content of mother's milk by adjusting the fat content by separating the milk contents, as by centrifuging, into at least fat and skim milk layers. The volume of skim milk is adjusted to meet the desired fat concentration, i.e., skim is removed to increase, or added to decrease.

Abstract: A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice creams, whipped cream, yogurt and the like comprises a container for a basic product of the consumer food product, a feed and treatment circuit for the basic product, comprising a feed pump, dispensing means positioned at an outfeed end of the feed and treatment circuit, and a device for checking the bacterial load of the product during production/dispensing; an electronic control unit controlling and regulating the various steps for measuring the bacterial load.

Abstract: The invention relates to a method of extending the production time of a pasteuriser. The pasteuriser is of the type which includes a plate heat exchanger with a number of sections, of which at least one section consists of regenerative section. The method comprises raising the temperature in the downstream part of the regenerative section to a temperature above 50° C., during a certain predetermined period of time and at regular intervals. During normal production, a part quantity of the product which passes downstream of the regenerative section is shunted past the regenerative section. At the regular intervals and during the predetermined period of time, a part quantity of the product which passes upstream of the regenerative section is shunted past the regenerative section. At the same time, all product passes the downstream part of the regenerative section during the predetermined period of time.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: A method for improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, and/or reducing body weight, that includes ingesting a composition containing a concentrated soybean germ product. The soybean germ product includes soybean germ protein; 1.0% by weight or less of saponin relative to the total weight of the soybean germ product; and 0.5% by weight or less of isoflavone relative to the total weight of the soybean germ product.

Abstract: The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.

Abstract: A decrease in the biological activity of the proteins and hormones present in milk, which have been implicated in certain cancers, is accomplished by exposing the hormones and proteins to ultraviolet irradiation of at least 5,000 joules/m2.

Abstract: It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.

Abstract: The present invention relates to a method for producing frozen confectionery products comprising a coagulated protein system which contributes to the improvement of textural and sensorial attributes of the confections, in particular of products based on lower fat formulations. Such a protein system is used according to the invention in frozen confection prepared by conventional freezing alone or combined with low temperature freezing wherein it improves the microstructure and stability on frozen products.

Abstract: A method of sterilizing a liquid food product includes flowing a food product to be sterilized through an input channel. The method also includes flowing the liquid food product through a heating channel that is fluidly coupled to the input channel. Further, the method includes flowing the food product through an output channel fluidly coupled to the heating channel. The output channel is adjacent the input channel, and the output channel, the input channel, and the heating channel are all integrated portions of a heat exchanger. Further still, the method includes transferring heat between the output channel and the input channel.

Abstract: Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

Abstract: The present disclosure relates to methods, systems, and devices that may be used to heat treat and store one or more fluids.

Abstract: A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.

Abstract: A heat stable nutritional beverage having a pH of 6.6-8.2 comprising 5-12% w/w whey protein is obtained by incorporating 4-16% w/w of at least one sugar selected from di-oligo- and polysaccharides, wherein at least one monosaccharide is other than glucose.

Abstract: The invention can be used in varies industries, in particular, in the food, paper, chemical and pharmaceutical industries. The inventive method consists in separating unpasteurized cow milk in a separator, wherein a skimmed milk and fats are separated. Said method is characterized in that it consists in pasteurizing said skimmed milk in a pasteurizer at a determined temperature, in cooling said milk and conveying it to an intermediate balance tank from which the milk is supplied to a micro-filtering membrane-type filter for dividing it into casein and whey proteins, in supplying the separated casein protein to a membrane-type ultrafiltration-defiltration filter, wherein the concentrated product is transferred to a drier for drying, and in cooling and packing the thus produced water-soluble casein flour.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: Common allergenic foods are made hypoallergenic with super critical fluid or critical liquid gas such as super critical carbon dioxide or liquid nitrogen. The treatment of foods with liquid nitrogen or super critical carbon dioxide also enhances the functionality of fat, so that the total fat in the food can be reduced while retaining the good taste of the food. Compositions and methods for oral delivery of a medicament or vitamin are also provided.

Abstract: A food product heat treatment apparatus for heat-sensitive fluid food products, including an inlet for supplying the food product, an outlet for discharging the heat treated food product, a holding device downstream the inlet for holding the food product a specific time at a specific temperature, and a back pressure device downstream the holding device, wherein the holding device is a positive displacement holding device and/or a self cleaning holding device. A method for heat treating a heat-sensitive fluid food product, including supplying the food product to an inlet, heat treating the food product by holding the food product a specific time at a specific temperature in a holding device, providing a back pressure device downstream the holding device, and discharging the heat treated food product through an outlet, wherein the back pressure device includes a cooled valve and/or the food product is positively displaced through the holding device.

Abstract: Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine particles of curd, which are collected, added, and mixed into a subsequent lot of milk preferably using a mixer such as a homogenizer or colloid mill. Mixing preferably reduces the fine particle size of at least a plurality of the fine particles and increases the total amount of surface area thereof. Fine particles are reincorporated into the matrix of the curd made from the subsequent lot of milk, which increases curd yield. Also provided is a higher yield cheese that is made from a subsequent lot of milk that includes fine particles of curd from a previous lot of milk.

Abstract: A system, method, and apparatus for a non-industrialized, sustainable, minimally processed organic dairy industry that provides the highest quality milk and milk derivative products that is end-to-end from ground-to-cow-to-dairy-to-distribution-to-consumer, and centered on low temperature batch or vat pasteurization in which the product is minimally processed, for which product certificates, which include a numerical score and/or a corresponding color code that rank organic, minimally processed products as the high quality. The product certificates can also be applied to non-milk products, such as, but not limited to, meats, fowl, fish, vegetables, nuts, fruits, eggs, etc.

Abstract: Systems and methods are provided for pasteurizing milk or other fluids, and for cleaning and disinfecting processing passageways prior to and after the milk processing. The disclosed pasteurization systems and methods have very low impact on the characteristics of raw, unpasteurized milk (e.g., texture, flavor, and/or nutritional value). For example, some systems and methods utilize a pump that operates at a very low flow rate (e.g., about 1 gallon per minute (GPM)) to prevent mechanical adulteration of the raw milk. Disclosed systems and methods for cleaning and disinfecting the fluid passageways also utilize a low-flow rate, and can use the same low flow pump that is utilized during pasteurization. A pressure pulser allows pressure to build up within the fluid passageways despite the low flow, and then releases the pressure to purge air from the passageways and to cause their interior surfaces to contact the cleaning fluid.

Abstract: A tube reactor having a substantially tubular body portion including a conical section, an entry port, an opposing exit port, and an axis extending between the ports through the body portion. The tubular body portion being rotatable about the axis. At least one reactant can be fed into the tubular body portion and directed toward the conical section. An inner surface of the tubular body portion receives the reactants from the conical section, and processes the reactants. An insert may be positioned within the tubular body portion to further process the reactants along the inner surface. A rotating reservoir having a damper can be coupled to the rotating tubular body portion. The damper receives the processed reactants from the inner surface of the tubular body portion, and guides the processed reactants into the rotating reservoir to minimize turbulence. The rotating reservoir then separates the processed reactants by density.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively high protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage may contain an additive which provides energy generation enhancement. The carbonated protein beverage is heat treated to inactivate microbes in the presence of the carbonation. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Abstract: A method of sterilizing a liquid food product includes flowing a food product to be sterilized through an input channel. The method also includes flowing the liquid food product through a heating channel that is fluidly coupled to the input channel. Further, the method includes flowing the food product through an output channel fluidly coupled to the heating channel. The output channel is adjacent the input channel, and the output channel, the input channel, and the heating channel are all integrated portions of a heat exchanger. Further still, the method includes transferring heat between the output channel and the input channel.

Abstract: The invention relates to a method for preparing a product having a low content of microorganisms by using steam. A method according to the invention can be used to pasteurize or sterilize a product, while retaining the activity of one or more active substances that may be present in the product, and relates to a method wherein a product is dried with air. Furthermore, the invention relates to a product obtainable according to a method according to the invention.

Abstract: A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.

Abstract: The present invention relates to a method for treating milk, preferably breast milk, in which the milk is briefly heated in a container, said method comprising the following steps: The container is moved, preferably set in rotation, so that a milk film forms on its inner wall, the milk is heated to a treatment temperature during a heating phase, the milk is maintained at the treatment temperature for a treatment period of less than 20 seconds, and the milk is cooled to room temperature.

Abstract: The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese).

Abstract: According to one embodiment of the present invention, a mixture including milk and one or more gas additives is received at a milk processing system. The system heats the mixture and directs it toward an inlet to be delivered into a vacuum chamber. The vacuum chamber applies a negative vacuum pressure to the mixture to substantially remove the added gas. The resulting milk is extracted from the vacuum chamber.

Abstract: An improved carbonated protein beverage/drink composition which provides a relatively bill protein content, ranging from about 2% by weight to about 15% by weight, while simultaneously employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 4 volumes of carbonation. Preferably the protein is whey protein. The carbonated protein beverage has been heat treated to inactivate microbes in the presence of the carbonation which is used to provide taste and mouth feel for the drink. Typically, the treatment for microbe inactivation is carried out in the individual package used for storage and handling of the carbonated protein drink.

Abstract: A method for treating milk, wherein milk is short-term heated in a container. At least during the heating, the container is set in motion in such a way that a milk film forms on the inner wall of the container. A device for carrying out the method is likewise described (FIG. 1).

Abstract: Methods of making a low-carbohydrate dairy beverage are provided. The method includes the steps of adding specific ingredients in order to obtain a low-carbohydrate dairy beverage having certain nutritional and overall quality characteristics, including one or more of at least the following characteristics: high protein; high calcium; low calories; satisfying flavor, taste, aroma, and/or appearance; and/or extended shelf life. Low-carbohydrate dairy beverages made by such methods are also provided.

Abstract: The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: Method and apparatus for temperature controlled processes in a vessel to provide improved process control, in particular to enable controlled temperatures to be applied to a substance in different process zones of a vessel, has a series of tubular members arranged and operatively connected in a flow system, and each process zone has temperature regulating means juxtaposed thereto for effecting temperature control therein.