СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ЧЕРЕШНИ

Изобретение относится к консервной промышленности. После закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок. Осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80, 100°C и в ванне с раствором хлористого кальция с температурой 120°C в течение соответственно 5, 5, 5 и 5-8 мин одних банок и охлаждение других в тех же ваннах с водой температурами 100, 80, и 60°C в течение 5, 5 и 5 мин с продолжением охлаждения в другой ванне при температуре воды 40°C в течение 8 мин. В процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,16 с. Обеспечивается сокращенная продолжительность процесса.

СПОСОБ ПРОИЗВОДСТВА ТОМАТОВ ДОМАШНИХ

Изобретение относится к консервной промышленности. После закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок. Осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80 и 100°С в течение соответственно 10, 10 и 20 мин одних банок и охлаждение других в тех же ваннах с водой температурами 80, и 60°С в течение 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°С в течение 8 мин. Обеспечивается сокращенная продолжительность процесса и повышенное качество готовой продукции.

ПРИГОТОВЛЕНИЕ ИЗОЛЯТА СОЕВОГО БЕЛКА С ПРИМЕНЕНИЕМ ЭКСТРАКЦИИ ХЛОРИДОМ КАЛЬЦИЯ ("S703")

Изобретение относится к пищевой промышленности. Способ получения изолята соевого белка с содержанием соевого белка по меньшей мере 90 мас.% (Ν×6,25) к массе сухого вещества включает экстракцию источника соевого белка водным раствором соли кальция при рН от 1,5 до 5 для солюбилизации соевого белка из источника соевого белка и формирования водного раствора соевого белка. Затем отделяют водный раствор соевого белка от остатков источника соевого белка. Концентрируют водный раствор соевого белка с помощью селективной мембранной технологии с образованием концентрированного раствора соевого белка, затем подвергают диафильтрации концентрированного раствора соевого белка для образования концентрированного и диафильтрованного раствора соевого белка. После чего сушат концентрированный и диафильтрованный раствор соевого белка. Изобретение позволяет получить растворимый в кислой среде изолят соевого белка с высокой концентрацией белка. 2 н. и 16 з.п. ф-лы, 13 табл., 7 пр.

ДЕЗИНФИЦИРУЮЩЕЕ УСТРОЙСТВО С ИСПОЛЬЗОВАНИЕМ ОЗОНА И ДАТЧИК РАСХОДА ДЛЯ НЕГО

Изобретение относится к дезинфицирующему устройству общего характера с использованием озона, более конкретно изобретение относится к дезинфицирующему устройству с использованием озона, которое подходит для обработки пищи, хотя может быть применено и в других областях. Дезинфицирующее устройство с использованием озона включает смеситель, имеющий в общем полый корпус с входом для воды под давлением, распылительную форсунку для создания в общем конического факела распыла воды, подводимой через вход для воды, камеру контакта, сообщающуюся с входом для газов, обогащенных озоном, и выходное отверстие из камеры контакта, которое соосно распылительной форсунке и отделено от нее на некоторое расстояние. Электронное устройство отслеживания расхода отслеживает величину расхода воды через распылительную форсунку по вибрации, вызываемой водой, протекающей через смеситель. Электронное устройство отслеживания расхода предпочтительно расположено в кармане, выполненном в смесителе, и предпочтительно включает ...

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ГРУШ И АЙВЫ

Изобретение относится к консервной промышленности. После закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок. Осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80, 100°С и в ванне с раствором хлористого кальция с температурой 120°С в течение соответственно 8, 8, 8 и 15-20 мин одних банок и охлаждение других в тех же ваннах с водой температурами 100, 80 и 60°С в течение 8, 8 и 8 мин с продолжением охлаждения в другой ванне при температуре воды 40°С в течение 10 мин. Обеспечиваются сокращенная продолжительность процесса и повышенное качество готовой продукции.

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ПЕРСИКОВ БЕЗ КОСТОЧЕК

Способ относится к консервной промышленности. После закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок. Осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80, 100°С и в ванне с раствором хлористого кальция с температурой 120°С, в течение соответственно 6, 6, 6 и 8-12 мин одних банок. Охлаждают другие банки в тех же ваннах с водой температурами 100, 80, и 60°С в течение 6, 6 и 6 мин с продолжением охлаждения в другой ванне при температуре воды 40°С в течение 8 мин. При этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,16 с. Обеспечивается сокращенная продолжительность процесса стерилизации, сохранение биологически активных компонентов применяемого сырья, сокращение количества разваренных плодов и плодов с треснувшей кожицей, а также упрощение процесса осуществления способа и конструкции аппарата для его осуществления.

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ПЕРСИКОВ БЕЗ КОСТОЧЕК

Способ относится к консервной промышленности. После закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок. Осуществляют одновременно ступенчатый нагрев в ваннах с водой температурами 60, 80, 100С и в ванне с раствором хлористого кальция с температурой 120С в течение соответственно 4, 4, 4 и 5-8 мин одних банок и охлаждение других в тех же ваннах с водой температурами 100, 80 и 60С в течение 4, 4 и 4 мин с продолжением охлаждения в другой ванне при температуре воды 40С в течение 6 мин и при этом в процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,13 с. Обеспечивается сокращенная продолжительность процесса стерилизации, сохранение биологически активных компонентов применяемого сырья, сокращение количества разваренных плодов и плодов с треснувшей кожицей, а также упрощение процесса осуществления способа и конструкции аппарата для его осуществления.

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ПЕРСИКОВ С КОСТОЧКАМИ

Способ стерилизации компота из персиков с косточками заключается в том, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок, и помещают в ванну с горячей водой температурой 60°C на 8 мин. Затем носитель с банками переносят в ванну с водой температурой 80°C на 8 мин, далее в ванну с водой температурой 100°C на 8 мин и в ванну с раствором хлористого кальция с температурой 120°C на 22 мин. По истечении этого времени банки охлаждают в тех же ваннах с водой температурами 100, 80, и 60°C в течение 8, 8 и 8 мин, в которых одновременно осуществляют нагрев очередной партии банок. Продолжают охлаждение в другой ванне при температуре воды 40°C в течение 10 мин. В процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,33 с. Способ обеспечивает сокращение продолжительности процесса и повышение качества готовой продукции. 1 пр.

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ ВИШНИ

Изобретение относится к консервной промышленности. Способ консервирования компота из вишни характеризуется тем, что плоды, уложенные в банку, подвергают подогреву циклическим вдуванием насыщенного водяного пара с температурой 105-110°С в течение 80 с. Продолжительность циклов подачи и выдержки пара составляет 10 с и 10 с соответственно, наружную поверхность банок обдувают потоком воздуха скоростью 5-6 м/с, нагретым до температуры 110-120°С. После этого в банки заливают сироп с температурой 95-97°С, подвергают их предварительной подкатке крышками, нагреву в потоке воздуха температурой 140°С и скоростью 6,5-7 м/с в течение 5 мин до 90-92°С. Затем дозакатывают крышки и продолжают нагрев в горячей воде с температурой 100°С в течение 10 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°С соответственно в течение 5, 5 и 5 мин. Изобретение позволяет уменьшить продолжительность стерилизации, снизить неравномерность тепловой обработки, а также предотвратить термический ...

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ АБРИКОСОВ

Изобретение относится к консервной промышленности. Способ консервирования компота из абрикосов характеризуется тем, что плоды, уложенные в банку, подвергают подогреву циклическим вдуванием насыщенного водяного пара с температурой 105-110°С в течение 80 с. Продолжительность циклов подачи и выдержки пара составляет 10 и 10 с соответственно, наружную поверхность банок обдувают потоком воздуха скоростью 5-6 м/с, нагретым до температуры 110-120°С. После этого в банки заливают сироп с температурой 95-97°С, подвергают их предварительной подкатке крышками, нагреву в потоке воздуха температурой 140°С и скоростью 6,5-7 м/с в течение 5 мин до 90-92°С. Затем дозакатывают крышки и продолжают нагрев в горячей воде с температурой 100°С в течение 10 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°С соответственно в течение 5, 5 и 5 мин. Изобретение позволяет уменьшить продолжительность стерилизации, снизить неравномерность тепловой обработки, а также предотвратить термический ...

СПОСОБЫ БОРЬБЫ С ЧЛЕНИСТОНОГИМИ С ИСПОЛЬЗОВАНИЕМ НАХОДЯЩЕГОСЯ В СОСТОЯНИИ ПОЧТИ ИДЕАЛЬНОЙ ГАЗОВОЙ ФАЗЫ ПЕРОКСИДА ВОДОРОДА

Изобретение относится к способам и устройствам для борьбы с членистоногими. Для борьбы с членистоногим в окружающей среде осуществляют введение очищенного газообразного пероксида водорода (ОГПО) в указанную окружающую среду для образования содержащей ОГПО окружающей среды, содержащей газообразный ОГПО при конечной концентрации, находящейся в пределах от по меньшей мере 0,005 частей на миллион (ч./млн) до 5 ч./млн, и поддержания указанной содержащей ОГПО окружающей среды в течение периода времени, достаточного для борьбы с указанным членистоногим, где указанный очищенный газообразный пероксид водорода (ОГПО) содержит 0,015 ч./млн озона или менее. Изобретение позволяет повысить эффективность борьбы. 8 н. и 38 з.п. ф-лы, 2 табл., 3 пр.

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ ЯБЛОК

Способ производства компота из яблок включает предварительный нагрев плодов в банках горячей водой температурой 85°С в течение 2-3 мин. Заменяют воду на сироп температурой 95°С. Закатывают банки самоэксгаустируемыми крышками и подвергают стерилизации без создания противодавления в аппарате открытого типа по заданному режиму. Изобретение обеспечивает уменьшение количества остаточного воздуха в банке перед герметизацией и удаление его в процессе тепловой обработки, что способствует сохранению натуральных компонентов, содержащихся в применяемом сырье. 1 пр.

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ВИШНИ

Способ стерилизации компота из вишни заключается в том, что после закатки банки устанавливают в носитель, обеспечивающий механическую герметичность банок, и помещают в ванну с горячей водой температурой 60°C на 8 мин. Затем носитель с банками переносят в ванну с водой температурой 80°C на 8 мин, далее в ванну с водой температурой 100°C на 8 мин и в ванну с раствором хлористого кальция с температурой 120°C на 10 мин. По истечении этого времени банки охлаждают в тех же ваннах с водой температурами 100, 80 и 60°C в течение 8, 8 и 8 мин, в которых одновременно осуществляют нагрев очередной партии банок. Продолжают охлаждение в другой ванне при температуре воды 40°C в течение 10 мин. В процессе тепловой обработки банку вращают с донышка на крышку с частотой 0,33 с. Способ обеспечивает сокращение продолжительности процесса и повышение качества готовой продукции. 1 пр.

СПОСОБ ПОЛУЧЕНИЯ СИРОПА ИЗ КРАСНИКИ

Изобретение относится к пищевой промышленности, в частности к способам получения сиропов из целых плодов красники. Способ предусматривает получение сока из ягод красники посредством прессования. Для осветления сока его центрифугируют, после чего фильтруют. После фильтрования сока 40% его объема помещают в сироповарочный котел и добавляют сахар при следующих соотношениях компонентов (%): осветленный сок красники 36,0 и сахар 64,0. Затем нагревают массу до температуры 85°С, добавляют в нагретую массу оставшийся объем сока и перемешивают. После чего сироп процеживают, разливают в стеклянную тару, укупоривают, пастеризуют при температуре 85°С в течение 15 минут и охлаждают до температуры 35-40°С. При получении сиропов с использованием сахарозаменителей после перекачивания 40% объема сока красники в сироповарочный котел добавляют консервант в виде кислоты сорбиновой или калия сорбата 0,2%. Изобретение позволяет получить сироп с повышенным содержанием биологически активных веществ, обладающих ...

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ ЧЕРЕШНИ

Изобретение относится к консервной промышленности, а именно к консервированию компота из черешни. Способ характеризуется тем, что плоды, уложенные в банку, подвергают подогреву циклическим вдуванием насыщенного водяного пара с температурой 105-110°С в течение 120 с. Продолжительность циклов подачи и выдержки пара составляет 10 и 10 с соответственно, наружную поверхность банок обдувают потоком воздуха скоростью 5-6 м/с, нагретым до температуры 110-120°С. После этого в банки заливают сироп с температурой 95-97°С, подвергают их предварительной подкатке крышками, нагреву в потоке воздуха температурой 140° С и скоростью 6,5-7 м/с в течение 8 мин до 90-92°С. Затем дозакатывают крышки и продолжают нагрев в горячей воде с температурой 100°С в течение 12 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°С соответственно в течение 6, 6 и 6 мин. Изобретение позволяет уменьшить продолжительность стерилизации, снизить неравномерность тепловой обработки, а также предотвратить ...

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ АЙВЫ

Способ относится к консервной промышленности. Плоды после расфасовки в банки подвергают нагреву в течение 100 с посредством циклической подачи перегретого водяного пара температурой 105-110°C в банки. Продолжительность циклов подачи пара и его выдержки составляет 10 с и 10 с соответственно. Одновременно наружную поверхность банок в течение всего процесса обдувают нагретым до 100-110°C воздухом. Затем в банки заливают сироп температурой 98°C, герметизируют и стерилизуют в автоклаве с последующим продолжением охлаждения в другой емкости. Обеспечивается сокращение продолжительности процесса, сохранение биологически активных компонентов сырья, сокращение количества разваренных плодов и плодов с треснувшей кожицей.

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ СЛИВЫ

Изобретение относится к консервной промышленности. Способ характеризуется тем, что плоды, уложенные в банку, подвергают подогреву циклическим вдуванием насыщенного водяного пара с температурой 105-110°C в течение 110 с. Продолжительность циклов подачи и выдержки пара составляет 10 и 10 с соответственно, наружную поверхность банок обдувают потоком воздуха скоростью 5-6 м/с, нагретым до температуры 110-120°C. После этого в банки заливают сироп с температурой 95-97°C, подвергают их предварительной подкатке крышками, нагреву в потоке воздуха температурой 150°C и скоростью 6,5-7 м/с в течение 5 мин до 90-92°C. Затем дозакатывают крышки и продолжают нагрев в горячей воде с температурой 100°C в течение 10 мин с дальнейшим ступенчатым охлаждением в воде с температурами 80, 60 и 40°C соответственно в течение 6, 6 и 6 мин. Способ позволяет уменьшить продолжительность процесса, сохранить биологически активные компоненты сырья, сократить количество разваренных плодов и плодов с треснувшей кожицей, ...

УСТРОЙСТВО ДЛЯ ОБЛУЧЕНИЯ РАСТЕНИЙ И ПЛОДОВ

Полезная модель относится к устройствам для облучения лазерным излучением садовых деревьев, выращиваемых в открытом грунте, в период плодоношения. Устройство для облучения плодов содержит источники излучения, которые устанавливаются на раме с отверстиями. Источники излучения содержат полупроводниковые лазеры, работающие от генератора импульсов и располагающиеся в подвижных корпусах. Подвижные корпусы могут перемещаться вдоль оси хода лазерного излучения. Рама закрепляется на навеску трактора болтами, установленными в отверстия. Трактор, двигаясь в междурядье, обрабатывает кроны плодовых деревьев. В результате излучение проникает вглубь кроны и плодов, частично поглощаясь их элементами, что способствует повышению иммунитета от различных возбудителей заболеваний. Конструкция устройства обеспечивает высокую равномерность режимов облучения крон деревьев и позволяет с одинаковой эффективностью проводить лазерную обработку как верхних плодов, так и плодов среднего и нижнего ярусов. Кроме того ...

Способ увеличения срока хранения продуктов питания с использованием антибактериальных функциональных наноматериалов, полученных атомно-слоевым осаждением

Изобретение относится к пищевой промышленности. Предложенный способ увеличения срока хранения продукта питания в упаковочном материале предусматривает помещение продукта питания в упаковочный материал и хранение при температуре 4°С. Причем в качестве упаковочного материала используют полипропиленовый пищевой контейнер, на поверхность которого при температуре 85°С методом атомно-слоевого осаждения наносят предварительный затравочный слой оксида алюминия Al2O3. После чего методом атомно-слоевого осаждения наносят титан-ванадиевую оксидную нанопленку TiVOx толщиной 16 нм. Изобретение направлено на получение материала с антибактериальными свойствами на поверхности пищевых упаковочных материалов и увеличение срока хранения продуктов питания. 3 ил., 1 пр.

СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ПИХЕЛЬШТЕЙНСКОЕ БЛЮДО"

Изобретение относится к технологии производства консервированных вторых обеденных блюд. Способ предусматривает подготовку рецептурных компонентов. Бланшируют и нарезают морковь и корень сельдерея, шинкуют и замораживают свежую декоративную капусту, нарезают свинину. Далее смешивают перечисленные компоненты. Смешивают костный бульон, топленый свиной жир, соль, перец черный горький, перец душистый и лавровый лист с получением заливки. Расфасовывают полученную смесь и заливку, герметизируют и стерилизуют. Компоненты используют при следующем соотношении расходов, мас.ч.: свинина 289,2-363,6; топленый свиной жир 15; декоративная капуста 500; морковь 234-240; корень сельдерея 249-253; соль 12; перец черный горький 0,4; перец душистый 0,4; лавровый лист 0,2; костный бульон - до выхода целевого продукта 1000. Обеспечивается получение новых консервов с использованием нетрадиционного растительного сырья.

СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ФРИКАДЕЛЬКИ С КАПУСТОЙ В СОУСЕ СМЕТАННОМ С ТОМАТОМ"

Изобретение относится к пищевой промышленности, в частности к технологии производства консервированных вторых обеденных блюд. Подготавливают рецептурные компоненты. Пшеничный хлеб замачивают в молоке и куттеруют. Мясо и репчатый лук нарезают и куттеруют. Смешивают перечисленные компоненты с частью соли и частью перца черного горького с получением фарша. Фарш формуют, панируют в пшеничной муке и обжаривают в топленом жире с получением фрикаделек. Свежую декоративную капусту шинкуют и замораживают. Пшеничную муку пассеруют, а затем смешивают со сметаной, костным бульоном, томатной пастой, оставшейся частью соли, оставшейся частью перца черного горького и лавровым листом с получением соуса. Фрикадельки, капусту и соус расфасовывают, герметизируют и стерилизуют. Сохраняются органолептические свойства целевого продукта при использовании нетрадиционного растительного сырья.

ПЮРЕОБРАЗНЫЕ КОНСЕРВЫ НА ОСНОВЕ ТОПИНАМБУРА

Изобретение относится к пищевой промышленности. Пюреобразные консервы на основе топинамбура содержат топинамбур, морковь, шрот семян тыквы, соль, воду, причем дополнительно содержат СОэкстракт листьев смородины. Все компоненты взяты при определенном соотношении. Изобретение позволяет снизить адгезию к стенкам тары получаемого целевого продукта.

СПОСОБ СТЕРИЛИЗАЦИИ КОМПОТА ИЗ ГРУШ

Изобретение относится к консервной промышленности. Банки со стерилизуемым продуктом после герметизации укладывают в автоклавную корзину, которую опускают в автоклав с водой температурой 60-65°С, и в течение 12 мин воду в автоклаве нагревают до 85°С. Далее корзину с банками переворачивают дном вверх и продолжают нагрев воды в автоклаве в течение 12 мин до 100°C с последующей выдержкой при этой температуре в течение 15 мин в этом положении и 15 мин в нормальном положении. Далее воду в автоклаве охлаждают в течение 24 мин до 40°С, при этом процесс охлаждения после 12 мин продолжают в перевернутом положении банок. Изобретение позволяет сократить продолжительность тепловой обработки, снизить ее неравномерность и повысить качество готовой продукции.

Способ производства мясного крема из баранины

Изобретение относится к пищевой промышленности и может быть использовано при производстве консервированных продуктов для быстрого питания. Способ производства мясного крема включает измельчение баранины 1 сорта, подготовку смеси растительных компонентов, приготовление рецептурной композиции, фасовку в стеклянную тару и стерилизацию в автоклаве с избыточным давлением 0,22-0,25 МПа при температуре 110-120°С в течение 50-60 минут. Смесь растительных компонентов состоит из печеных яблок, пассированной моркови, пассированного лука, измельченных свежих мелиссы и петрушки. Баранину бланшируют в течение 30-35 минут, измельчают и добавляют в нее пищевую добавку - апельсиновое волокно Citri-Fi и смесь растительных компонентов, затем добавляют процеженный обезжиренный бульон, полученный при бланшировке баранины. Подобрано количественное соотношение исходных ингредиентов. Обеспечивается улучшение качественных показателей готового продукта и расширение ассортимента мясных консервов.

СПОСОБ ПРОИЗВОДСТВА КОНСЕРВОВ "ЛАГМАН"

Изобретение относится к технологии производства консервированных концентратов первых обеденных блюд. Подготавливают рецептурные компоненты. Осуществляют резку и обжаривание в топленом жире мяса. Репчатый лук, томаты и чеснок нарезают и пассеруют в топленом жире. Нарезают и бланшируют картофель и редьку. Бланшируют и нарезают свеклу и морковь. Шинкуют и замораживают свежую декоративную капусту. Нарезают овощной перец. Смешивают компоненты с частью соли и перцем черным горьким. Осуществляют смешивание пшеничной муки, куриных яиц, питьевой воды и оставшейся части соли с получением теста. Тесто раскатывают, нарезают и бланшируют с получением лапши. Осуществляют фасовку лапши, смеси компонентов и костного бульона, герметизацию и стерилизацию. Обеспечивается получение новых консервов с использованием нетрадиционного растительного сырья без изменения органолептических свойств целевого продукта.

УСТРОЙСТВО ДЛЯ РАЗДЕЛИТЕЛЬНОГО ВЫМОРАЖИВАНИЯ ЖИДКИХ ПИЩЕВЫХ ПРОДУКТОВ

Изобретение относится к пищевой промышленности. Предложено устройство для разделительного вымораживания жидких пищевых продуктов, которое содержит цилиндрическую рабочую емкость с коническим дном, обнесенную рубашкой с теплохладоносителем, и холодильную машину. Холодильная машина состоит из конденсатора и испарителя, погруженных в разные емкости теплохладоносителя, который сообщается с рубашкой рабочей емкости. Также содержит компрессор, воздушный конденсатор, терморегулирующий вентиль и вентили, соединяющие емкости с теплохладоносителем. Устройство обеспечивает уменьшение энергетических затрат и сокращение продолжительности цикла в целом. 1 ил.

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ ГРУШ

Изобретение относится к пищевой промышленности. Способ производства компота из груш характеризуется тем, что в банки с расфасованными плодами заливают половину сиропа от предусмотренного технологической инструкцией при температуре 80°С с последующей доливкой остальной части сиропа с температурой 98°С. Затем банки закатывают и подвергают пастеризации по ускоренному режиму. Способ обеспечивает сокращение продолжительности тепловой обработки и повышение качества готового продукта. 1 пр.

МНОГОРАЗОВАЯ УПАКОВКА ДЛЯ ТВЕРДЫХ ПИЩЕВЫХ ПРОДУКТОВ, ОТКРЫТЫХ КОНТЕЙНЕРОВ И ЕМКОСТЕЙ

Изобретение относится к области многоразовой, надежной, безопасной и эстетически привлекательной упаковки для транспортировки, хранения и идентификации целых либо частично использованных твердых пищевых продуктов (колбасных изделий, сыров, обработанных/необработанных мяса птицы, скота, рыбной продукции, зелени, фруктов, овощей, хлебобулочной продукции, комбинированных продуктов, полуфабрикатов и пр.), в домашних хозяйствах, а также на предприятиях, занимающихся производством, реализацией и организацией потребления продукции пищевых производств. Многоразовая упаковка для твердых пищевых продуктов, открытых контейнеров и емкостей включает основообразующую тканевую компоненту, пропитанную модификатором. Модификатор содержит пчелиный воск и масло жожоба. Причем пчелиный воск предварительно осветляют облучением ультрафиолетовым излучением. Модификатор дополнительно содержит добавку ладана сорта «Дамар А» при следующем соотношении компонентов, мас.%: пчелиный воск - 80-90, масло жожоба - 3-7, ...

Способ получения мясосодержащего суфле для диетического питания людей с гастроэнтерологическими заболеваниями

Изобретение относится к мясной и птицеперерабатывающей промышленности, а именно к приготовлению суфле из мяса птицы для диетического питания людей с гастроэнтерологическими заболеваниями. Способ получения мясосодержащего суфле включает измельчение филе куриной грудки, добавление яйца куриного, соуса, состоящего из сливок и манной крупы, и куриного бульона, полученного при варке филе грудки, перемешивание, наполнение жестяных форм из ламинистера, запекание в термокамере, охлаждение и внесение в массу в качестве овоща - бланшированного шпината. Обеспечивается улучшение органолептических показателей, повышение диетических свойств и расширение ассортимента. 5 пр.

УСТРОЙСТВО РАЗДЕЛЕНИЯ ВОЗДУХА И ХОЛОДИЛЬНОЕ И МОРОЗИЛЬНОЕ УСТРОЙСТВО

Настоящее изобретение относится к области технологии разделения газа, в частности к устройству разделения воздуха и холодильному и морозильному устройству. Устройство разделения воздуха содержит опорную раму, на которой образованы опорная поверхность с каналом и камера для сбора обогащенного газа, сообщающаяся с каналом, и мембрану для разделения воздуха, наложенную на опорную поверхность и приспособленную для обеспечения поступления в камеру для сбора обогащенного газа. Опорная рама содержит отверстие для удаления воздуха, сообщающееся с камерой для сбора обогащенного газа, раму, в которой образована приемная камера с отверстием и множество ребер, размещенных с интервалами в отверстии приемной камеры, при этом внешние боковые поверхности ребер образуют опорную поверхность, зазор между двумя смежными ребрами образует канал, полость, расположенная с внутренних сторон множества ребер, приемной камеры образует камеру для сбора обогащенного газа, а ось отверстия для удаления воздуха и множество ...

СПОСОБ ИЗГОТОВЛЕНИЯ ПИЩЕВЫХ ГРАНУЛ

Изобретение относится к пищевой промышленности. Предложен способ изготовления пищевых гранул, согласно которому покрывают гигроскопичное пищевое сырье липидом, смешивают покрытое гигроскопичное пищевое сырье с солью, крахмалом и необязательно сухими специями, регулируют влагосодержание в смеси путем добавления воды и/или водной композиции с получением в результате влажной массы, проводят холодную экструзию влажной массы через сито с получением гранул. Полученные гранулы подвергают процессу сушки. Изобретение обеспечивает получение продукта с улучшенными свойствами. 2 н. и 13 з.п. ф-лы, 2 ил., 4 табл., 5 пр.

УСТРОЙСТВО ДЛЯ КОАГУЛЯЦИИ БЕЛКОВОСОДЕРЖАЩИХ ЖИДКОСТЕЙ

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ ЧЕРЕШНИ

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ ЧЕРЕШНИ

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ ПЕРСИКОВ С КОСТОЧКАМИ

Способ производства компота из персиков с косточками, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°С, с последующей заменой воды на сироп температурой 95°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму:.

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ РЕВЕНЯ

Способ производства компота из ревеня, характеризующийся тем, что после расфасовки в банки плоды на 2-3 мин заливают горячей водой температурой 85°С с последующей заменой воды на сироп температурой 95°С, далее банки закатывают самоэксгаустируемыми крышками и подвергают тепловой обработке без создания противодавления в аппаратах открытого типа по режиму: ...

СПОСОБ ПРОИЗВОДСТВА КОМПОТА ИЗ АЙВЫ

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ СЛИВЫ

СПОСОБ КОНСЕРВИРОВАНИЯ КОМПОТА ИЗ ЧЕРЕШНИ

СИНБИОТИЧЕСКАЯ КОМПОЗИЦИЯ ДЛЯ ПРОФИЛАКТИКИ РАССТРОЙСТВ

INSTALLATION FOR PREPARATION OF COMPOSITE FOOD PRODUCT

FOODSTUFF MADE OF A PULVERULENT BULK AND A GARNISHING, SEPARATELY PACKAGED, AND PROCESS TO PREPARE THE GARNISHING

FRUIT TREATMENT

... 1426003 Storage of bananas IMPERIAL CHEMICAL INDUSTRIES Ltd 9 Aug 1974 [24 Aug 1973] 40190/73 Heading A2D [Also in Division A5] A method of improving the storage characteristics of bananas comprises treating harvested bananas with gibberellin A 4 or gibberellin A 7 in an amount sufficient to delay the ripening thereof. A mixture of gibberellin A 4 and A 7 is preferably used, optionally in admixture with a fungicide. The fungicide may be benomyl, thiabendazole, a polymeric hexamethylene biguanide salt or a benzimidazole 2-carbamic acid ester or a precursor thereof. The gibberellins may be used in the form of an aqueous solution e.g. as a spray, dip or cascade.

Improvements in or relating to apparatus for vacuumizing, gassing and closing containers

... 655,622. Food canning. CONTINENTAL CAN CO., Inc. Jan. 6, 1948, No. 449. Convention date, Dec. 20, 1946. [Class 49] An apparatus for vacuumizing gassing and closing containers comprises in combination a vacuumizing and gassing machine A, a closing machine B, means for feeding filled containers and closures into the vacuumizing and gassing machine, means for gradually drawing a relatively low vacuum in a first stage in the vacuumizing machine, means for drawing a relatively high vacuum in a second stage in the vacuumizing and gassing machine, the said closures having provision for engaging in and effecting a temporary friction closure of the containers and means of bring- ing this about so as to avoid disturbing the vacuumized and gassed condition in the containers as they are being fed from the vacuumizing and gassing machine into the closing machine to be perma- :nently sealed therein. As shown, containers 64 are fed on to a disc 137 and are presented to the screw 142 which times them on ...

TREATMENT PROCESS FOR FRUITS & VEGETABLES

Treatment of vegetables prior to sale

A process for the treatment of vegetables prior to their presentation for sale comprising subjecting them, after cleaning and washing, to the following three successive stages of treatment, namely, an anti-oxidation treatment carried out in an aqueous bath of sodium metabisulphite at a temperature between 80 and 90 DEG C and for a period of 6 to 15 minutes, vacuum packaging in packs made from a plastics material at a temperature above 40 DEG C, and pasteurisation for a period of between 5 and 30 minutes at a temperature between 80 and 85 DEG C, the transfers from one stage to the next being effected without allowing the temperature to fall below 40 DEG C. The transfer of the vegetables from the anti-oxidation treatment stage to the vacuum packaging stage is preferably effected within 4 to 5 minutes, and the process is exemplified in relation to potatoes of the small "BINTJE" variety.

Improvements in and relating to heating containers

... 733,814. Heating by chemical action. GOURGUES, A., CHIANTELASSA, A., and SERRALUNGA, G. Jan. 7, 1953 [Jan. 7, 1952], No. 499/53. Class 64 (2). [Also in Group VI] Apparatus for heating food, heat-sterilizing instruments, &c., comprises a container 1 or 23 for the material or objects to be heated and a lower chamber 5 or 27 which communicates either with the interior of the container, as in Fig. 4, or with a jacket space 3 surrounding the container, as in Fig. 2, the lower chamber containing a small quantity of liquid which is evaporated to fill the container or its jacket space. The liquid is heated by a cartridge 8 or 29 housed in a container 7 or 28 in the lower chamber and filled with a heat-producing chemical mixture which burns without developing gas. The cartridge is ignited by a percussion device 9 described in Specification 729,173. The jacket space or chamber is provided with a safety valve 17. In the form shown in Fig. 2, the cover 19 also has a jacket space 20 connected to the ...

Retortable food composition

A retortable food composition comprising at leas 80 wt% water, less that 5 wt% fat and glycerol. Preferably at least 0.1 wt% glycerol is present. In some embodiments, at least between 0.1 wt% - 3 wt% glycerol is present in the composition. The food composition contains meat or fish derivatives, preferably chosen from fish, beef, chicken, lamb or turkey. In some embodiments, the food composition is a stock, gravy, broth or consommé. The food composition may be supplied in a reportable pouch comprising at least one plastic and one metal. Retorting of the composition takes place at 100-130°C at 100-240 kPa above atmospheric pressure.

Treatment of vegetables.

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 DEG C. and up to 95 DEG C.; (c) a bacterial development or incubation treatment for a period of 24 to 27 hours at a temperature comprised between 25 DEG and 30 DEG C.; (d) a second pasteurization for 20 to 40 minutes at a temperature comprised between 85 DEG and 93 DEG 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.

Improvements in or relating to the closing of cans and the like containers

... 371,687. Sealing cans in v a c u o. CONTINENTAL CAN CO., Inc., 100, East 42nd Street, New York, U.S.A.-(Assignees of Kronquest, A. L. ; 1016, East Water Street, Syracuse, New York, U.S.A.) July 2, 1931, No. 19041. Convention date, Feb. 11. [Class 125 (ii).] In an apparatus for vacuumizing and sealing cans, the cans are first passed through a chamber 19 with the covers loosely attached, and thence to the sealing chamber 2, both chambers being under vacuum, but the higher degree of vacuum being maintained in the chamber 19. The cans are fed to the machine on a conveyer 11 through a rotary-valve 12 to the chamber 19, and they pass on a conveyer 17 therein into pockets 7 in a rotary valve 6, which in turn delivers them to the sealing chamber 2 whence they are delivered in a sealed condition to a conveyer 25. The sealing chamber 2 may alternatively be filled with inert gas, such as CO2. In sealing powdered substances the degree of vacuum is greater in the chamber 19 so that in the sealing chamber ...

Electrohydraulic sterilization apparatus

Liquids are treated or are the medium for treatment by a predetermined number of electrohydraulic shock discharges which sterilizes the liquid or the contents thereof. The number of arc discharges are counted and a sensing means may automatically control the shocks to a predetermined number. Apparatus is described for treatment chambers for continuous or batch processes.

METHOD OF ELIMINATING GAS IN AN AIRTIGHT PACKAGE

FOOD DEHYDRATER

... 1527898 Dehydrating food J I WHEELER 28 Oct 1975 [29 Oct 1974] 44381/75 Heading F4G A food dehydrator comprises an enclosure, having imperforate side walls and top 4, and a front wall having rectangular slots 9 which receive trays 34 for the food. The trays are apertured at (52), see Fig. 5 (not shown), and there are apertures (22, 48, 60) in the front, bottom, and back walls of the enclosure. An electric resistance heater 46 is located at the bottom of the enclosure, and the trays, which have front portions 10, terminate short of the back wall 6 to leave an air passage.

Method of providing shelf stable liquid food products & container for use therein.

This invention is concerned with the ...

METHOD OF PROVIDING SHELF STABLE LIQUID FOOD PRODUCTS & CONTAINERS FOR USE THEREIN

Installation for treatment of oil palm fruits

Method to infuse the fruits.

Improvements with the sterilization or the cooking of products contained in containers.

Process for the heat treatment uninterrupted of food products.

Process of treatment of fruits, in particular of bananas.

ALARMS IN MODEL BASIS

DEVICE FOR THE THERMAL TREATMENT OF A FLUID MEDIUM

VERFAHREN UND VORRICHTUNG ZUM ABKUHLEN VON GEGENSTANDEN ODER STOFFEN

STERILIZATION OF LIQUIDS IN HERMETICALLY LOCKED CONTAINERS

Storage system

Die Erfindung betrifft ein Lagersystem (1), einen Behälter und ein Verfahren zur Lagerung von verderblichem Lagergut. Ein erfindungsgemäßes Lagersystem (1) zur Lagerung von verderblichem Lagergut umfasst wenigstens eine Wand (3), wobei die Wand (3) wenigstens ein Aufnahmeelement zur Aufnahme eines Lagerelements aufweist. Es ist ein Kontaktierungselement vorgesehen, welches zur elektrischen Kontaktierung des durch das Aufnahmeelement aufgenommenen Lagerelements ausgebildet ist. Das Lagersystem zeichnet sich dadurch aus, dass alle Kontaktierungselemente elektrisch leitend mit einer elektrischen Masse (8) verbunden oder verbindbar sind.

COMPOSITION WITH BAKTERIOSTATI AND BACTERICIDAL CHARACTERISTICS AGAINST BACTERIAL SPORES AND CELLS AND PROCEDURE FOR THEIR USE FOR THE TREATMENT OF FOOD

Verfahren und Vorrichtung zur Behandlung von Lebensmitteln und/oder Behältnissen zur Aufnahme von Lebensmitteln

The invention relates to a method and to a device for treating foods and/or containers for holding foods. The foods and/or containers (2) are treated with a process liquid (3) in at least one treatment zone (4), wherein the process liquid (3) is at least partially recirculated into the treatment zone (4) or the treatment zones (4) after the foods and/or the containers (2) have been treated. According to the invention, at least a partial amount or the entire amount of the process liquid (3) is used to form at least one flow (20) of the process liquid (3) per unit of time during the continuous treatment operation, the formed flow (20) is filtered by means of at least one membrane filtration system (19), and a filtered flow (46) is at least partially fed back to an element (8) containing and/or conducting the process liquid (3) and/or to a treatment zone (4). The invention further relates to an adsorption stage.

GELLED FOOD AND PROCEDURE FOR YOUR PRODUCTION.

PROCEDURE FOR THE PRODUCTION OF INFECTION-FREE PHARMACEUTICAL PREPARATIONS AND/OR FOOD FROM INFECTIOUS ONE, IN PARTICULAR PRIONEN ABSTENTION, MATERIAL

PROCEDURE AND DEVICE FOR THE ABKUHLEN OF GEGENSTANDEN OR MATERIALS

PROCEDURE FOR ASEPTI STORING OF A BULK OF A STERILE PRODUCT

METHODS FOR THE CONTROL OF ARTHROPODS USING NEAR-IDEAL GAS PHASE HYDROGEN PEROXIDE

The present disclosure relates to methods and devices for controlling arthropods, including insects and arachnids in an environment. The methods generally comprise: generating a near-ideal gas Purified Hydrogen Peroxide Gas (PHPG) that is substantially non-hydrated (e.g., in the form of water in solution or water in solution or water molecules bonded by covalence, van der Waals forces, or London forces) and substantially free of, e.g., ozone, plasma species, and/or organic species; and directing the gas comprising primarily PHPG into the environment such that the PHPG acts to control arachnids in the environment. In certain aspects, the arachnids may be totally or partially killed.

Process for producing milk and milk-related products with extended shelf life

Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152º C to 165º C for 500ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70º C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.

METHOD AND APPARATUS FOR THE INACTIVATION OF MICROORGANISMS IN LIQUID FOOD AND FEED PRODUCTS

FOOD PRESERVATION CONTAINER AND FILTER

Anticaries compositions and probiotics/prebiotics

The present invention relates to various specific bacterial strains isolated from individuals without caries, and characterized in that the strains have an inhibitory activity against cariogenic organisms. The invention also relates to a method for isolating said strains, as well as bioactive peptides, i.e. antimicrobial peptides of human and bacterial origin which also exhibit anticaries activity. The invention additionally relates to pharmaceutical compositions and/or probiotics/prebiotics, functional foods, mouthwashes, toothpaste, chewing gum, etc. that include at least one of the strains and/or at least one of the bioactive peptides of the invention or a combination thereof, and which are useful in the treatment and/or prevention of infectious diseases of the oral cavity, preferably caries.

Methods of pasteurizing immune substance containing antiinflammatory factor and utilization thereof

PRODUCING COMPOSITE FOOD BY CONTROLLING COMPOSITION OF MATERIALS

Moisture barrier in foods

Method for improving photostability of food, beverage or the like

Provided is a method for stabilizing DHNA or a vitamin contained in a food, a beverage and or like under an environment which can be subjected to natural light or artificial light, e.g., a transparent container, without requiring the use of a container or a packaged article each having a high light-blocking property. Particularly provided is a method for stabilizing DHNA or a vitamin, in which only ultraviolet ray is blocked under an environment which can be subjected to natural light and/or artificial light. Also provided is a method for stabilizing DHNA or a vitamin, in which only ultraviolet ray is blocked by a colorless and transparent film having an ultraviolet ray blocking function. Still also provided is a method for stabilizing DHNA or a vitamin, in which only ultraviolet ray is blocked by a lighting having an ultraviolet ray blocking function.

Air removal test strip

An air removal test system for verifying adequate air removal during a sterilization cycle of a pre-vacuum type sterilizer includes specimen holder and a test strip. The test strip includes a solid indicator chemical, which liquefies and travels along a wicking element during the sterilization cycle. The test strip is configured to verify adequate removal of air during the sterilization cycle by displaying a color change through a window.

Rotary drum structure for a sterilizing apparatus

Destruction of gram negative bacteria

PRESERVING SEAFOOD

MULTIPLE-STAGE ENERGY-EFFICIENT PRODUCE PROCESSING SYSTEM

Mobile systems for cleaning and drying produce in order to extend shelf life, are described. Produce cleaning systems (20) are provided that employ plural forms of energy in an ionic liquid-based washing system (22, 24, 26) containing solvents and solutes which promote the conduction of eletrical energy. The electrical energy can be applied to the produce in the wash bath (24) in various waveforms, such as a modulating wave superimposed on a carrier wave. Additionally, ultrasonic energy is employed to provide high-frequency mechanical pressure waves against the produce. The electrical energy and the mechanical energy combine to produce energy in the applicable resonant frequency range that acts to destroy or transform pathogens, dirt and synthetic molecules that may exist on the item of produce (190). Systems for drying the item of produce (190), after it has been immersed in a natural solute-laden slurry maintained at a temperature below the freezing point of water, are also provided.

METHOD AND APPARATUS FOR SURFACE AND SUBSURFACE SANITIZING OF FOOD PRODUCTS IN A COOKING APPLIANCE USING ULTRAVIOLET LIGHT

The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber.

METHOD OF THERMALLY PROCESSING FOODSTUFFS

Acid heat-sensitive foodstuffs or low acid heat-sensitive foodstuffs having a high natural buffering capacity are thermally processed in the presence of a mixture of an acid and its lactones, preferably an aldonic acid with its lactones, whereby one or more of the flavor, color, or texture of the foodstuff is retained, compared to the foodstuff obtained when the acid and its lactones are not employed. Also, seafood is thermally processed in the presence of a mixture of an acid and its lactones, whereby, without need for salt, the texture and flavor of he seafood are maintained through the thermal processing and storage. 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. Furthermore, methods are provided for thermal processing a plastic container having foodstuff therein to reduce softening and distortion of the plastic during ...

ORGANIC ACIDS INCORPORATED EDIBLE ANTIMICROBIAL FILMS

The present invention provides an edible film solution comprising incorporated organic acids; protein and glycerol useful for coating raw whole fruit, fresh cut fruit, vegetables, meat, poultry, seafood, cereals, nuts, etc. Moreover, the edible films of the present invention can inhibit pathogen growth including Listeria monocytogens, Salmonella gaminara and E. coli 0157:H7. In a preferred embodiment, the edible film comprises 0.9% glycerol; 10% soy protein; and 2.6% malic acid, The present invention also provides a method for coating comestible products with edible films without masking the color but increasing the shelf-life.

THIN-THICK RETORT STARCH DERIVATIVES

PASTEURIZATION PLANT AND METHOD FOR OPERATING A PASTEURIZING PLANT

The invention relates to a pasteurizing plant and a method for operating a pasteurizing plant. The pasteurizing plant comprises at least two pasteurizing lines. A heating means of a heat pump is used to heat a heating liquid, and a cooling means of the heat pump is used to cool a cooling liquid. Based on heating and/or cooling demand in the pasteurizing lines, the heated heating liquid and/or the cooled cooling liquid each are used to heat respectively cool process liquid of the pasteurizing lines.

FRESHNESS-KEEPING DEVICE

Two sheets of film element (4) are used to sandwich an adsorbing body (2) vertically to bond the two film elements (4) to the upper and lower surfaces of the adsorbing body (2). Skirt sections (4A) extending sidewise from the adsorbing body (2) are formed at the outer edge sides of respective film elements (4) to form vaporizing openings (8) between respective skirt sections (4A). A freshness preserving liquid impregnated in the adsorbing body (2) is gradually vaporized from the respective side surfaces (2A) of the adsorbing body (2) to the outside via the vaporizing openings (8), whereby it is possible to prevent the adsorbing body (2) of the freshness preserving gadget (1) from directly touching foods and preserve the freshness of foods constantly over an extended period.

RETORT CONTAINER WITH THERMALLY FUSED DOUBLE-SEAMED OR CRIMP-SEAMED METAL END

A retort container includes a metal end (30) applied and sealed to an all-thermoplastic container body (22) by a crimp-seaming or double-seaming operation. The metal end has an outer curl (36) joined to a chuck wall (38) that extends down from the curl. One or both of the inner surface of the container side wall (24) and the outer surface of the chuck wall has/have a heat-sealable material (44) thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

Reduction of pathogens for food in packaging

A system for reducing pathogens for food in packaging comprises a bagger and pathogen reducer. The bagger is for inserting a food item into a package. The pathogen reducer is for reducing pathogens by exposing the food item and the package with the food item inside using infrared energy.

Автоклавная корзина

Полезная модель относится к перерабатывающей промышленности, а именно к корзинам для размещения банок при тепловой стерилизации консервируемой продукции, и может быть использована при производстве консервов, расфасованных в стеклянную тару.Корзина включает поддон с центральным и четырьмя диаметрально установленными стержнями, на которых с возможностью совершения возвратно поступательного движения установлены плоские столики с приклеенными к нижней части прокладками из плотной резины, в которых проделаны центральное и четыре диаметральные отверстия с направляющими втулками, подпружиненными стальными пружинами,, при этом на верхних концах стержней нарезана резьба, обеспечивающая фиксацию поддонов и столиков с банками в зажатом положении.Изобретение позволяет существенно упростить процесс тепловой стерилизации консервов и снизить расход энергии.1 п. формулы, 1 иллюстрация РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 183 292 U1 (51) МПК A23L 3/00 (2006.01) A23L 3/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ПОЛЕЗНОЙ МОДЕЛИ К ПАТЕНТУ (52) СПК A23L 3/00 (2006.01); A23L 3/10 (2006.01) (21)(22) Заявка: 2018107626, 01.03.2018 (24) Дата начала отсчета срока действия патента: Дата регистрации: 17.09.2018 (45) Опубликовано: 17.09.2018 Бюл. № 26 1 8 3 2 9 2 R U (54) АВТОКЛАВНАЯ КОРЗИНА (57) Реферат: Полезная модель относится к перерабатывающей промышленности, а именно к корзинам для размещения банок при тепловой стерилизации консервируемой продукции, и может быть использована при производстве консервов, расфасованных в стеклянную тару. Корзина включает поддон с центральным и четырьмя диаметрально установленными стержнями, на которых с возможностью совершения возвратно поступательного движения установлены плоские столики с приклеенными к нижней части прокладками из плотной резины, Стр.: 1 (56) Список документов, цитированных в отчете о поиске: АМИНОВ М.С. и др. Оборудование консервных и овощесушильных заводов. - М. 1996г. Колос. SU 1264899 A1, 23.10. ...

apparatus, system and method for preventing biological contamination to materials during storage using pulsed electrical energy

A container having a main storage space for holding a matter, having an inlet/outlet opening and fitted with a PEF system. The PEF system comprises two or more electrodes disposed within said container and contacting the matter; and electric pulse source connected to the two or more electrodes and adapted to pass pulsed electric energy through the matter. The PEF system being activated to deliver a treatment protocol to the matter.

Prevention of agglomeration of particles during sterilization processes

A method and an apparatus for hot-fill or cold fill sterilization of a container containing both a liquid and solid inclusions. The method and apparatus each prevent the inclusions from agglomerating in any area of the container, such as the container closure, thus allowing the liquid to contact the interior surfaces of the container for a time sufficient to achieve sterilization of the entire container. The filled container is subjected to an inversion sequence typically including alternating between inverting the container to an angle of about 60 degrees from vertical and an angle of about 140 degrees from vertical, over a time period of at least 30 seconds. The apparatus includes a means for conveying containers, configured to subject the containers to a series of angles as the containers are conveyed, as well as an enclosure for preventing the containers from falling off of the conveying means.

Preparation of soy protein isolate using calcium chloride extraction ("s703")

A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., preferably an isolate, is formed by a procedure in which soy protein is extracted from a soy source material using an aqueous calcium chloride solution at low pH, generally about 1.5 to about 5, and separating the resulting aqueous soy protein solution from residual soy protein source. The resulting clarified aqueous soy protein solution may be diluted and the pH adjusted within the range of 1.5-5.0. The solution may be concentrated by ultrafiltration, diafiltered and then dried to provide the soy protein product. The soy protein product is soluble in acidic medium and produces transparent, heat stable solutions and hence may be used for protein fortification of soft drinks and sports drinks.

Apparatus and Method for Optimizing and Controlling Food Processing System Performance

Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems.

SYSTEM AND METHOD FOR PASTEURIZING AT LEAST ONE LIQUID

The invention relates to a system and method for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped, comprising a supply container () for making the unpasteurized product available, an inlet line () for conveying the unpasteurized product, a pasteurization circuit () for pasteurizing the product (P), and an outlet line () for conveying the pasteurized product. The pasteurization circuit () comprises a buffer container () for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container (). 11682582522ab. System () for pasteurizing a liquid product (P) consisting of at least one liquid component that can be pumped , with a supply container () for supplying the unpasteurized product , an inlet line () for conveying the unpasteurized product , a pasteurization circuit () for pasteurizing the product (P) , and an outlet line () for conveying the pasteurized product , wherein the pasteurization circuit () comprises a buffer container () for holding the product (P) during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product (P) through the buffer container ().2825276a. System according to claim 1 , wherein the quantity of the unpasteurized product per time unit flowing out of the inlet line () into the pasteurization circuit () into the buffer container () is regulated by means of a first pump () arranged downstream of the supply container () claim 1 , particularly a pump with a variable flow rate.3255228b. System according to claim 1 , wherein the pasteurization circuit () comprises a second pump () arranged downstream of the buffer container () claim 1 , particularly a pump with a variable flow rate claim 1 , for regulating the delivery quantity of the pasteurized product per time unit out of the buffer container () into the outlet line ().432. System according to claim 1 , wherein a ...

In-Package Non-Ionizing Electromagnetic Radiation Sterilization

A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

Silver and Germanium Electrodes In Ohmic And PEF Heating

A method of heating a liquid comprises heating the liquid with an ohmic or PEF heater comprising at least one silver or silver alloy electrode or germanium or germanium alloy electrode. Silver or germanium ions are leached from the at least one silver electrode in an amount to provide the antimicrobial effect in the liquid. The liquid may contain particulates. The electrodes provide product stability and longer shelf life. 1. A method of heating a liquid comprising heating the liquid with an ohmic heater comprising at least one silver electrode , silver alloy electrode , germanium electrode , or germanium alloy electrode.2. The method of comprising at least one silver or silver alloy electrode.3. The method of wherein the silver electrode or silver alloy electrode leaches silver ions in an amount of 1 ppm or less.4. The method of wherein the liquid is heated to at least 40° C.5. The method of wherein the liquid is heated to from ambient to 50° C. to 150° C.6. The method of wherein the liquid is a beverage selected from the group consisting of dairy beverages claim 1 , juices claim 1 , carbonated beverage syrup claim 1 , and non-carbonated beverages.7. The method of wherein the amount of silver ions in the beverage is 0.5 ppm or less.8. The method of wherein the liquid is a pumpable fluid selected from the group consisting of soups claim 1 , purees claim 1 , high solid content fluids claim 1 , pastes claim 1 , syrups claim 1 , and proteins.9. The method of wherein the liquid comprises particulates selected from the group consisting of vegetables claim 1 , fruits claim 1 , meats claim 1 , gels claim 1 , and grains.10. The method of wherein the average size of the particulates is between 0.5 mm and 2 cm.11. The method of wherein the ohmic heater comprises two silver electrodes or silver alloy electrodes.12. The method of wherein the ohmic heater comprises one silver electrode or silver alloy electrode and one other electrode.13. The method of wherein the other ...

Portable cooling unit for field-level cooling of product

A portable cooling unit is disclosed for vacuum cooling products such as product at a worksite such as a field where the produce is harvested. When cooling product, the portable cooling unit includes a retort, at least one shuttle coupled to the retort and a condensation assembly. The condensation assembly includes primary and secondary refrigerant load subassemblies. Each of these components may be disassembled from each other into modular units which may be easily transported to and from the worksite.

METHOD FOR PROCESSING MATERIALS

Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers. 1. A method comprising: a first applicator comprising a entry end to receive electromagnetic energy, a termination end, a waveguide, a material entry port, and a material exit port; and', 'a second applicator comprising a beginning portion, an end portion, a waveguide, a material entry port, and a material exit port, wherein a first termination member is attached to the termination end of the first applicator so that no electromagnetic energy transfers from the first applicator to the second applicator, and wherein a second termination member is attached to the end portion of the second applicator so that electromagnetic energy does not proceed past the second termination member; and', 'at least one electromagnetic generator that is configured to provide electromagnetic energy to the first and second applicators;, 'providing an electromagnetic system comprisingcontinuously pumping heterogeneous materials through the first and second applicators so that the heterogeneous materials traveling through and exiting the first applicator is then delivered through the second applicator and so that the heterogeneous materials absorb electromagnetic energy from the first applicator and absorb electromagnetic energy from the second applicator; anddelivering electromagnetic energy from at least one electromagnetic generator to the first and second applicators while the heterogeneous materials are being pumped.2. The method of claim 1 , wherein the first termination member comprises an absorption load which absorbs the electromagnetic energy not absorbed into the ...

Plasma Powder Sterilization Apparatus and Methods

Systems and methods for plasma sterilization are described. The sterilization method includes placing a substance to be sterilized in a rotating chamber (e.g., drum) and exposing the substance to a radio frequency (RF) plasma. The mixing of the substance and plasma is further promoted by generating a magnetic field that produces a force on the substance in a direction opposite to the rotational direction of the chamber. In other aspects, the chamber may have a gas permeable wall. In addition, the substance may be exposed to acoustic shock waves produced by a modulating RF generator.

METHOD AND DEVICE FOR PASTEURIZING A LIQUID PRODUCT

A method for pasteurizing a liquid product includes heating the liquid product to a pasteurization temperature, thereby killing micro-organisms, keeping it in a treatment chamber at the pasteurization temperature for a holding period, regulating a length of the treatment station based at least in part on its flow-rate, regulating a product volume within the treatment chamber by changing a level of a liquid product surface in the treatment chamber through, for example, addition and removal of sterile gas or vapor-forming medium in a partial chamber of the treatment chamber formed above the product surface, or changing a level of a product outlet in the treatment chamber. 121. Method for pasteurizing a liquid product by heating it to a pasteurization temperature , which causes any product harming micro organisms and/or germs to be killed off , and by holding the product in a treatment space (.) at this temperature for a holding period , characterized in that the length of the treatment section is controlled and or regulated in dependence on the product throughput.21. Method according to claim 1 , characterized in that the treatment section is situated in the interior of a pasteurization container ().32. Method according to or claim 1 , characterized in that to maintain a heat holding time independent of the product throughput claim 1 , the volume of the product within the treatment chamber () is controlled or regulated in dependence on the product throughput.4245. Method according to one of the preceding claims claim 1 , characterized in that the volume of the product in the treatment chamber () is controlled or regulated in dependence on the product throughput at an inlet () and/or at an outlet ().521222252. Method according to one of the preceding claims claim 1 , characterized in that the product volume within the treatment chamber () is controlled and/or regulated by modifying the height level (H) of the product fill level in the treatment chamber () claim 1 , for ...

Method for Adjusting a Water Temperature and a Pasteurization Tunnel

A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck. 1. Method for controlling water temperature of water released for product pasteurization , comprising:releasing a volume of water having a water temperature suitable to pasteurize a product, andcontrolling the water temperature, utilizing the rate of heat transfer into the products.2. Method according to claim 1 , further comprising calculating the rate of heat transfer into the products claim 1 , utilizing the product temperature and water temperature of the corresponding products.3. Method according to claim 1 , further comprising determining the rate of heat transfer claim 1 , utilizing the loading with products.4. Method according to claim 1 , further comprising using the water released for product pasteurization in at least two claim 1 , superimposed decks claim 1 , and determining the water temperature of the water in at least one of the decks below the uppermost deck utilizing the rate of heat transfer in at least one of the decks.5. Method according to claim 1 , and calculating product temperature of the products from the heat transfer into the products.6. Method according to claim 5 , further comprising for each deck calculating a desired control value for the water temperature control from the product temperature of the products in superimposed decks claim 5 , ...

NANOCRYSTALS IN DEVICES

The present invention relates inter alia to devices comprising quantum dots, ionic species, and further organic functional materials, their preparation and use. 118-. (canceled)19. A light emitting electrochemical cell (QD-LEC) comprising at least one quantum dot , at least one ionic compound , and at least one small molecule organic functional material selected from host materials , fluorescent emitters , phosphorescent emitters , hole transport materials (HTMs) , hole injection materials (HIMs) , electron transport materials (ETMs) , and electron injection materials (EIMs).20. The QD-LEC according to claim 19 , wherein the at least one small molecule organic functional material is a fluorescent emitter.21. The QD-LEC according to claim 19 , wherein the at least one small molecule organic functional material is a phosphorescent emitter.22. The QD-LEC according to comprising(1) a first electrode;(2) a second electrode; and(3) an emissive layer (EML) comprising at least one quantum dot, at least one ionic compound, and at least one small organic functional material positioned between the first and second electrode.23. The QD-LEC according to claim 19 , wherein the quantum dot is selected from Group II-VI claim 19 , Group III-V claim 19 , Group IV-VI and Group IV semiconductors claim 19 , or a combination thereof.24. The QD-LEC according to claim 19 , wherein the quantum dot is ZnO claim 19 , ZnS claim 19 , ZnSe claim 19 , ZnTe claim 19 , CdS claim 19 , CdSe claim 19 , CdTe claim 19 , HgS claim 19 , HgSe claim 19 , HgTe claim 19 , MgS claim 19 , MgSe claim 19 , GeS claim 19 , GeSe claim 19 , GeTe claim 19 , SnS claim 19 , SnSe claim 19 , SnTe claim 19 , PbO claim 19 , PbS claim 19 , PbSe claim 19 , PbTe claim 19 , GaN claim 19 , GaP claim 19 , GaAs claim 19 , GaSb claim 19 , InN claim 19 , InP claim 19 , InAs claim 19 , InSb claim 19 , AlN claim 19 , AlP claim 19 , AlAs claim 19 , AlSb claim 19 , GaN claim 19 , GaP claim 19 , GaAs claim 19 , GaSb claim 19 , or a ...

Preservation System for Nutritional Substances

Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes. 1. A preservation system for nutritional substances comprising:an adaptive preserver for adaptively preserving a nutritional substance; anda sensor for sensing at least one of an internal attribute and external attribute of the adaptive preserver;wherein the adaptive preserver adaptively preserves said nutritional substance in response to said at least one of an internal attribute and external attribute of the nutritional substance.2. A preservation system for nutritional substances according to further comprising attribute storage for storing said at least one of an internal attribute and external attribute.3. A preservation system for nutritional substances according to further comprising a transmitter for transmitting said at least one of an internal attribute and external attribute.4. A preservation system for nutritional substances according to further comprising a reader for reading said at least one of an internal attribute and external attribute.5. A preservation system for nutritional substances according to claim 1 , whereina ΔN associated with said adaptive preservation is conveyed in a ...

PASTEURIZATION TUNNEL AND PASTEURIZATION METHOD FOR BEVERAGE PACKS

A pasteurization tunnel and a method for pasteurizing beverage packs are described, wherein the beverage packs are conveyed on at least two decks lying one upon the other and sprayed with a heated spraying liquid from spraying pipes extending each transversely to the conveying direction of the beverage packs. According to the invention, the spraying liquid is guided through the spraying pipes of the one deck into the spraying pipes of the other deck. Thereby, the maintenance efforts for removing deposits in sections of the spraying pipes where the flow is weak can be reduced. 1. A pasteurization tunnel for pasteurizing beverage packs , comprising at least one first and one second deck which are situated one upon the other and each comprise a conveyor for the beverage packs and a plurality of spraying pipes with nozzles for spraying the beverage packs , the spraying pipes extending transversely to the conveying direction of the conveyors , and the spraying pipes of the first deck being connected in series with the spraying pipes of the second deck to guide a spraying liquid through the first deck to the second deck.2. Pasteurization tunnel according to claim 1 , wherein the conduit cross-section of the spraying pipes connected in series is larger in the first deck than in the second deck.3. The pasteurization tunnel according to claim 1 , wherein several series connections are provided along the conveying direction.4. The pasteurization tunnel according to claim 1 , wherein the second deck is situated above the first deck.5. The pasteurization tunnel according to claim 1 , wherein the number of nozzles per spraying pipe is higher in the respective upper deck than in the respective lower deck.6. The pasteurization tunnel according to claim 1 , wherein one of a the number of nozzles per spraying pipe provided in the first deck differs from a number of nozzles per spraying pipe provided in the second deck claim 1 , or distances between the nozzles of the first and the ...

Logistic Transport System for Nutritional Substances

Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Methods and systems for coordination of aseptic sterilization and aseptic package filling rate

The present disclosure provides methods and systems for coordinating and balancing continuous product production, including continuous flow processes such as aseptic sterilization with package filling rate. The methods and systems include an averaging level control scheme to actively manage the balance between the continuous flow rate and the package filling rate. The methods and systems allow the flow rate to be adjusted for changes in the package filling rate, preventing a need for stoppage of the continuous product production.

SHELL EGG PASTEURIZER WITH AUTOMATED CLEAN-IN-PLACE

An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath. 113.-. (canceled)14. A shell egg pasteurizer comprising:a water bath having a floor, two side walls and two end walls;a drain for the water bath, wherein the floor of the water bath inclines downward towards the drain in the vicinity of the drain;a tank recirculation outlet connected to the water bath or the drain;a plurality of heating coils located in the water bath generally above the floor;a blower that supplies pressurized air to the perturbation elements;perturbation elements located underneath the heating coils;a plurality of empty egg carriers set into the water bath above the heating coils;a hood spanning over at least a portion of an open top of the water bath; andsprayers mounted to the hood to clean or rinse at least a portion walls of the water bath and any empty carriers located in the water bath.15. A system as recited in further comprising:an electronically controlled pump that pumps water from the tank outlet to the sprayers mounted on the hood;an electronically controlled drain valve;an electronically controlled water fill valve; andmeans for controlling operation of the electronically controlled valve for the drain, the electronically controlled pump and the electronically controlled water fill valve in order to wash the water bath and any empty carriers set in the water bath, and fill the water bath to the height ...

High humidity ozone gas treatment

Systems and methods for providing high humidity ozone gas. Systems and methods for applying high humidity ozone gas to foodstuffs and/or other products as an antimicrobial treatment. Compressed air and dry ozone gas are combined, thereby providing a dry mix. A portion of the dry mix can be humidified in a humidifying chamber, thereby providing a wet mix. The wet mix can be combined with a portion of the dry mix, thereby providing humid ozonated air. The humid ozonated air can be applied to foodstuffs such as produce, as an antimicrobial treatment, as the foodstuffs are conveyed.

DEHYDRATION ASSEMBLY

In accordance with this disclosure, a dehydrating system may include a lid with apertures configured to allow air to exit the dehydrating system, a base with a plurality of apertures configured to allow air to enter the dehydrating system, a first tray between the lid and the base, the first tray having a first receiver, a second receiver, and a stop, a second tray between the lid and the first tray, the second tray having a first receiver, a second receiver, and a stop, a first connecting member having a first end in a receiver of the base and a second end in the second receiver of the first tray, a second connecting member having a first end in the first receiver of the of the first tray and a second end in the second receiver of the second tray, and a sleeve surrounding the first and second tray. 1. A dehydrating system comprising:a lid having a plate with an upper surface, a lower surface and a plurality of apertures configured to allow air to exit the dehydrating system;a base below the lid, the base having a plate with an upper surface, a lower surface, a plurality of apertures configured to allow air to enter the dehydrating system, and a receiver;a first tray between the lid and the base, the first tray having an upper surface, a lower surface, an exterior peripheral edge, a plurality of apertures, a first receiver, a second receiver, and a stop;a second tray between the lid and the first tray, the second tray having an upper surface, a lower surface, an exterior peripheral edge, a plurality of apertures, a first receiver, a second receiver, and a stop;a first connecting member having a first end in the receiver of the base and a second end in the second receiver of the first tray;a second connecting member having a first end in the first receiver of the of the first tray and a second end in the second receiver of the second tray; anda sleeve surrounding the first and second tray.2. The dehydrating system of claim 1 , wherein the sleeve is made of a ...

RETORT AGITATION SYSTEM AND METHOD

A system for agitating products in a retort includes a clamping assembly configured to selectively impose a first clamping force on a first end of at least one product carrier and a second opposing clamping force on a second end of the at least one product carrier, and a reciprocating assembly configured to apply linear forces on the product carriers for reciprocal movement of the product carriers along the retort. 1. A system for agitating products in a retort , comprising:a clamping assembly configured to selectively impose a first clamping force on a first end of at least one product carrier and a second opposing clamping force on a second end of the at least one product carrier; anda reciprocating assembly configured to apply linear forces on the product carriers for reciprocal movement of the product carriers along the retort.2. The system of claim 1 , wherein the clamping assembly includes a first clamping subassembly configured to secure the first end of the at least one product carrier to a first portion of the drive mechanism when it imposes a first clamping force on the first end of at least one product carrier claim 1 , and a second clamping subassembly configured to secure the second end of the at least one product carrier to a second portion of the drive mechanism when it imposes a second opposing clamping force on a second end of the at least one product carrier.3. The system of claim 1 , wherein the reciprocating assembly includes a variable input drive mechanism coupled to a reciprocating member.46-. (canceled)7. The system of claim 3 , wherein the clamping assembly includes a first clamping subassembly configured to secure the first end of the at least one product carrier to the reciprocating member when it imposes a first clamping force on the first end of at least one product carrier claim 3 , and a second clamping subassembly configured to secure the second end of the at least one product carrier to the reciprocating member when it imposes a ...

SYSTEM AND METHOD FOR FOOD STERILIZATION

A system and method for food sterilization utilizing microwave-generated plasma. The plasma is used to irradiate food to destroy pathogens on the food, whereby the food is sterilized. The plasma may be a low-temperature, high-pressure plasma. 1. A food sterilization system comprising: an inlet configured to receive a gas,', 'an outlet configured to emit a plasma,', 'a hollow cathode centrally positioned within the housing and extending between the inlet and outlet,', 'and an anode disposed between the hollow cathode and the outlet;, 'a housing having'}a microwave energy generator configured to deliver microwave energy to a portion of the housing and generate the plasma; anda power source operably connected to the housing.2. The food sterilization system of claim 1 , wherein the plasma is a high-pressure plasma.3. The food sterilization system of claim 1 , wherein the plasma is a low-temperature plasma.4. The food sterilization system of claim 1 , wherein the hollow cathode is a discharge type cathode.5. The food sterilization system of claim 1 , wherein the anode is cylindrical claim 1 , having an outer wall claim 1 , an inner wall claim 1 , and a bore configured to convey the plasma therethrough.6. The food sterilization system of claim 1 , wherein the gas is oxygen.7. A method for sterilizing food claim 1 , comprising:generating a plasma using microwave energy; andirradiating food with the plasma for a predetermined time to destroy pathogens on the food, whereby the food is sterilized.8. The method of claim 7 , wherein the plasma generating step is performed at a high pressure so that the plasma is a high-pressure plasma.9. The method of claim 8 , wherein the high pressure ranges from 100 Pa to atmospheric pressure at sea level.10. The method of claim 7 , wherein the plasma generating step is performed at a low temperature so that the plasma is a low-temperature plasma.11. The method of claim 10 , wherein the low temperature is generated at a temperature of below ...

SYSTEMS AND METHODS FOR PACKAGING FOOD PRODUCTS

Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described. 1. A method for packaging a food product , the method comprising:providing a food product;heating the food product such that an internal temperature of the food product is raised to between 165 and about 235 degrees Fahrenheit for between about 30 and 90 seconds to deactivate enzymes throughout the food product; andsealing the food product in a barrier package, wherein an internal cavity of the sealed package comprises and is configured to maintain between about 1 percent and about 4 percent oxygen, by volume, at the time of sealing and for a period of time after the barrier package is sealed.2. The method of claim 1 , wherein the heating the food product to deactivate enzymes in the food product does not fully cook the food product.3. The method of claim 1 , wherein the enzyme deactivation comprises raising the internal temperature of the entire food product to between 165 degrees Fahrenheit and 185 degrees Fahrenheit.4. The method of claim 3 , further comprising exposing the sealed package to temperatures between 165 degrees Fahrenheit and about 285 degrees Fahrenheit claim 3 , ...

MODULAR ELECTROMAGNETIC HEATING SYSTEM

Systems and methods including modular electromagnetic heating systems enable heating of articles using electromagnetic energy. The systems include a primary processing vessel equipped with electromagnetic energy launchers and fluid delivery systems to enable capable of preheating, heating, and cooling of the articles within the primary processing vessel. The primary processing vessel is further configured to be coupled to one or more upstream or downstream vessels such that portions of the preheating and/or heating functionality may instead be performed by the additional vessels. This flexibility enables scaling of the electromagnetic heating system between a relatively small (e.g., lab) scale system and a relatively large (e.g., production) scale system while minimizing capital expenditures and space requirements. 1. A method for pasteurizing or sterilizing a plurality of articles in an electromagnetic radiation heating system , said method comprising:(a) pasteurizing or sterilizing a first group of articles in a first processing vessel, wherein said pasteurizing or sterilizing includes preheating said first group of articles with a first warming liquid, heating said first group of articles using electromagnetic radiation energy, and cooling said first group of articles with a first cooling liquid;(b) attaching a second processing vessel to said first processing vessel to form a combined processing unit; and(c) pasteurizing or sterilizing a second group of articles in said combined processing unit, wherein said pasteurizing or sterilizing includes preheating said second group of articles with a second warming liquid, heating said second group of articles using electromagnetic radiation energy, and cooling said second group of articles with a second cooling liquid different from the first cooling liquid,wherein, during said pasteurizing or sterilizing of step (c), at least a portion of said heating is performed in said first processing vessel and at least a portion ...

FOOD PACKAGING FILMS FROM LIGNIN AND METHODS OF MAKING THE SAME

Provided herein are materials comprising a crosslinked polymer and a hydrophobic starch, wherein the crosslinked polymer comprises a first polymer and a second polymer and the first polymer comprises a lignin polymer or a salt thereof, and methods of use and preparation thereof. 1. A material comprising a hydrophobic starch and a crosslinked polymer , wherein the crosslinked polymer comprises a first polymer and a second polymer; the first polymer comprises a lignin polymer or a salt thereof; and', 'the second polymer comprises polyvinyl alcohol or comprises one or more polymerized monomers selected from the group consisting of vinyl acetate, styrene, acrylonitrile, butadiene, hydroxyethyl acrylate, butyl acrylate, propylene, ethylene oxide, and propylene oxide., 'wherein2. The material of claim 1 , wherein the ratio of the first polymer and the second polymer is about 1:20 to 20:1 by weight.3. The material of claim 1 , wherein the ratio of the first polymer and the hydrophobic starch is about 1:20 to 20:1 by weight.4. The material of claim 1 , wherein the ratio of the first polymer claim 1 , the second polymer claim 1 , and the hydrophobic starch is about 1:4:1.5. The material of claim 1 , further comprising an antioxidant claim 1 , wherein the antioxidant is selected from the group consisting of tocopherol claim 1 , carotene claim 1 , lycopene claim 1 , lutein claim 1 , astaxanthin claim 1 , polyphenol claim 1 , and combinations thereof.6. The material of claim 5 , wherein the antioxidant comprises from about 1% to 20% by weight of the first polymer or about 0.1% to 10% of the total weight of the material.7. The material of claim 1 , further comprising an ethylene absorber claim 1 , wherein the ethylene absorber comprises aluminosilicate claim 1 , and wherein the aluminosilicate comprises a zeolite.8. The material of claim 7 , wherein the ethylene absorber comprises from about 1% to 30% by weight of the first polymer or about 0.1% to 10% of the total weight of the ...

ESTIMATING A CHARACTERISTIC OF A FOOD ITEM

A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program. 1. A computing device for estimating one or more characteristics of a food item , comprising:at least one processor; and receive image data indicative of indicia on or about a food item;', 'process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and', 'determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia., 'at least one non-transitory processor-readable medium storing processor-executable instructions that, when executed by the at least one processor, cause the at least one processor to2. The computing device of wherein the at least one processor is configured to process the image data using a computer-vision algorithm.3. The computing device of or wherein the one or more characteristics of the food item include at least one of a weight claim 1 , a thickness claim 1 , a volume claim 1 , a shape claim 1 , and a surface heat transfer coefficient of the food item.4. The computing device of any one of to claim 1 , wherein the at least one processor is configured to receive one or more user input characteristics of the food item claim 1 , wherein the at least ...

METHODS AND SYSTEMS FOR A FRESH FOOD ULTRA-VIOLET STERILIZATION DEVICE

In one aspect, a method for automating operation of an ultraviolet (UV) light lamp and vacuum pump includes the step of providing a UV light lamp in the ultra-violet food sterilization device. The method includes providing a vacuum pump in the ultra-violet food sterilization device; detecting that a food-item container is placed inside the ultra-violet food sterilization device. The food-item container is a material that is transparent to UV light. The food-item container includes a vacuum-pump receptacle. The method includes turning on a UV light lamp for a specified period of time. With a vacuum pump, the method generates a specified partial vacuum within the food-item container. 1. A method for automating operation of an ultraviolet (UV) light lamp and vacuum pump comprising:providing a UV light lamp in the ultra-violet food sterilization device;providing a vacuum pump in the ultra-violet food sterilization device;detecting that a food-item container is placed inside the ultra-violet food sterilization device, wherein the food-item container comprises a material that is transparent to UV light, and wherein the food-item container comprises a vacuum-pump receptacle;turning on a UV light lamp for a specified period of time; andwith a vacuum pump, generating a specified partial vacuum within the food-item container.2. The method of claim 1 , wherein the UV light can be installed inside the ultra-violet food sterilization device.3. The method of claim 1 , wherein the UV light lamp uses a Band-C of the UV light.4. The method of claim 3 , wherein the UV light ranges between 200 nm-280 nm.5. The method of claim 1 , ultra-violet food sterilization device detects that the food-item container has been placed through a load sensor.6. The method of claim 1 , wherein the ultra-violet food sterilization device captures a digital image of the stored food via a built-in camera in the ultra-violet food sterilization device.7. The method of further comprising:with at least one ...

DEFROST APPARATUS AND METHOD THEREOF

An apparatus and a method of defrosting frozen items, is provided. The apparatus and method utilizes a fluid flow system and method, such as a fluid-push/pull system in which generally an entire volume of fluid is pushed or pulled through a cavity in which frozen items are located and/or a continuous motion system in which fluid is circulated within a fluid tank of the system. 1. A method of defrosting items comprising the steps of:filling a cavity with defrosting fluid;obtaining a first temperature reading of the defrosting fluid;comparing said first temperature reading to a first predetermined temperature range;locating at least one frozen item within said cavity if said first temperature reading is within said first temperature range;developing a flow of defrosting fluid within said cavity so as to increase convective heat transfer between said frozen item and the defrosting fluid.2. The method as claimed in claim 1 , further comprising the steps of:obtaining a second temperature reading of the defrosting fluid;comparing said second temperature reading to said first predetermined temperature range;adding ice to or otherwise cooling said defrosting fluid when said second temperature reading is above said first predetermined temperature range.3. The method as claimed in claim 1 , further comprising the steps of:obtaining a second temperature reading of the defrosting fluid;comparing said second temperature reading to said first predetermined temperature range;adding heat to said defrosting fluid when said second indication indicates that said second temperature reading is below said first predetermined temperature range.4. The method as claimed in claim 3 , wherein a water/fluid heater is turned on to add heat to said defrosting fluid claim 3 , further comprising the steps of:obtaining a third temperature reading of the defrosting fluid;comparing said third temperature reading to said first temperature range;turning off said water/fluid heater if said third ...

Method, Metering Device and Metering Valve for the Aseptic Measured Delivery of a Liquid Additive into a Forced Flow of a Base Product

metering device with a product conduit section, through which a base product forcibly flows, with at least one storage container for an additive, which is connected with an associated metering point respectively via a removal conduit, which is arranged on or respectively in the product conduit section, with a mechanism for forcibly conveying the additive, with quantity-based capturing of the base product and of the additive, with sterile steam and with a control device assigned to the metering device. The metering point is provided within a metering valve, which forms a product chamber, into which the product conduit section opens and from which it exits, an initial chamber and a partial chamber as well as a receiver of an end section and of a terminal side. 110-. (canceled)11101011021218181182121812221420245010101102a. A metering device (; . , .) , with a product conduit section () , through which a base product (P) forcibly flows , with at least one storage container (; . , .) for an additive (Z) , which is connected with an associated metering point (I; I. , I.) respectively via a removal conduit () , which is arranged on or respectively in the product conduit section () , with third means () for forcibly conveying the additive (Z) , with first and second means ( , ) for the quantity-based capturing of the base product (P) and of the additive (Z) , with fourth means () for providing sterile steam (D) and with a control device () assigned to the metering device (; . , .) , wherein{'b': 1', '2', '100', '12', '1', '1, 'the metering point (I; I., I.) is provided within a metering valve (), which forms a product chamber (PR), into which the product conduit section () opens and from which it exits, an initial chamber (R) and a partial chamber (R) as well as a receiver of an end section (E) and of a terminal side (E).'}12. The metering device according to claim 11 , wherein:{'b': 1', '104', '104', '26', '28', '104', '24, 'i': a,', 'b', 'a, 'that part of the initial ...

Automatic Pressure Steam Canning Appliance

An automatic pressure canning appliance for high-acid recipes has pre-programmed canning recipe programs (i.e., pre-determined times and temperatures) with which it has been programmed to can the high-acid food that the user wishes to can. A user selects the canning recipe program for the food to be canned via a canning recipe program input on a control panel of the appliance. The appliance processes the food to be canned (which is in jars in the appliance) in a pure steam environment for a pre-programmed processing time of the selected canning recipe program. 1. An automatic pressure canning appliance , comprising:a main body in which a pot is received;a heater disposed in the main body in close proximity to the pot when the pot is received in the main body;a top lid movable between open and closed positions and sealing to the pot when in the closed position, the pot and lid when the lid is in the closed position and sealed to the pot defining a pressure chamber;a pressure chamber vent having an inlet that opens to the pressure chamber and an outlet that opens to atmosphere;a primary temperature sensor that senses a temperature in the pressure chamber;a control module having a plurality of pre-programmed canning recipe programs, each of the pre-programmed canning recipes having a pre-programmed processing time, the primary temperature sensor coupled to the control module;the appliance having a canning recipe program selection stage followed by a heating stage followed by a processing stage followed by a cooling stage;the control module when the appliance is in the canning recipe program selection stage configured to be responsive to a user input via a control panel of the appliance to select one of the pre-programmed canning recipe programs;the control module configured to transition the appliance to the heating stage in response to a user start input via the control panel of the appliance after selection of the pre-programmed canning recipe programs, the control ...

Garlic Chile Oil

The specific preparation and cooking of specific ingredients to create a sauce. The sauce may serve or be intended for dipping and/or as a condiment, to serve on top of food items for added flavor. 1. A condiment comprising of Garlic , Chile de Arbol , Chile Catarina , and 100% olive oil to be utilized for consumption as a dipping sauce , or topping of food items.2. The condiment from where the garlic is minced and sautéed in a nonstick pan.3. The condiment from where an equal amount of chile de arbol claim 1 , and chile Catarina processed in a food processor claim 1 , and added to sautéed garlic claim 1 , and mixed.4. The condiment from where 100% olive oil is added to the mixture of garlic and chile de arbol claim 1 , and chile catarina.5. The condiment from where the mixture of garlic claim 1 , chile de arbol claim 1 , chile Catarina claim 1 , and 100% olive oil claim 1 , is placed in a glass jar claim 1 , and stored in a cool claim 1 , dry environment for 5 days to develop flavor. The embodiments of the present disclosure generally relate to condiment ingredient preparation and cooking and, more particularly, to the use of ingredients to produce a unique condiment to be served and consumed by consumers.Certain embodiments provide a method generally including the peeling and mincing of garlic cloves.Certain embodiments provide a method generally including the blending chile peppers in a blender or food processor.Certain embodiments provide a method generally including the cooking of minced garlic in 100% olive oil.Certain embodiments provide a method generally including the mixing and stir-frying of garlic, oil, and chili peppers.Certain embodiments provide a method generally including letting the mixture sit for flavor infusion.Embodiments of the present disclosure will allow for the preparation, and cooking of the mixture of garlic, chile de arbol, chile Catarina, and 100% olive oil to create a condiment to be utilized as a dipping sauce or to serve on the top ...

OZONE RAIN PAN

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water. 1. An ozone rain pan , comprising: at least one ozonated water inlet,', 'a plurality of openings on a lower surface of the water containment portion; and', 'an ozone destruct outlet., 'a water containment portion, comprising2. The ozone rain pan of claim 1 , further comprising an exhaust fan for removing off gassed air from ozonated water held in the water containment portion.3. The ozone rain pan of claim 2 , further comprising an ozone destruct unit for treating removed off gassed air.4. The ozone rain pan of claim 1 , further comprising one or more air openings for allowing fresh air to enter the water containment portion.5. The ozone rain pan of claim 1 , further comprising a lid positioned over the water containment portion.6. The ozone rain pan of claim 5 , wherein the ozone destruct outlet is positioned on the lid.7. The ozone rain pan of claim 1 , further comprising a baffle system.8. The ozone rain pan of claim 7 , wherein the baffle system comprises a plurality of baffles over and under which incoming ozonated water is caused to flow.9. The ozone rain pan of claim 7 , wherein the baffle system comprises a series of three baffles claim 7 , (a) a first baffle secured to the lower surface of the water containment portion and defining a first channel between a water containment portion sidewall and the first baffle claim 7 , (b) a second baffle adjacent to the first baffle claim 7 , the second baffle having a raised configuration such that water may pass thereunder claim 7 , and (c) a third baffle adjacent to the second baffle claim 7 , the third baffle secured to the lower surface of the water containment portion and having a height that is shorter than the first baffle.10. The ozone rain pan ...

METHOD AND DEVICE FOR CONTINUOUS PROCESSING WITH A PULSED ELECTRIC FIELD

The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing. 1. A device for continuous by processing of foodstuffs with pulsed electric fields , comprising a housing with a housing floor that extends between the side walls of the housing , a rotating conveyor belt guided through the housing with conveyor profiles arranged transversely to the direction of conveyance , and two electrodes arranged in the housing and at a distance from each other , which are connected to the connections of opposite polarity of a power source , characterized in that lateral insulator panels are arranged on both sides of the conveyor belt on the inner side of the side walls , wherein the conveyor profiles extend up to a slight distance away from the lateral insulator panels and the electrodes are arranged in matching recesses of the lateral insulator panels , which are open toward the opposite electrode , wherein the electrodes protrude beyond or lie behind the surfaces of the lateral insulator panels by a maximum of 20 mm.2. The device according to claim 1 , wherein the electrodes are hollow-cylindrical and extend perpendicularly to the plane of the conveyor belt.3. The device according to claim 1 , wherein the electrodes extend vertically.4. The device according to claim 1 , wherein the electrodes are arranged with a surface flush with the lateral insulator panels.51. The device according ...

Flash boiling apparatus

A flash boiling apparatus for a liquid food product that includes particles, the apparatus including a vacuum vessel provided with a product inlet and a product outlet for liquid food product, a pressure relief valve arranged upstream the product inlet for providing a pressure drop that results in flash boiling of the liquid food product, and an inlet section arranged between the pressure relief valve and the product inlet, for conveying the liquid food product from the pressure relief valve to the product inlet. The inlet section includes a through-flow area that increases in a direction from the pressure relief valve to the product inlet, such that a flow velocity of the liquid food product decreases when it passes the inlet section.

Method for Sterilising Cuboid-Shaped Cardboard/Plastic Combipacks in an Autoclave and Pack Suitable for This

A method for sterilising cuboid-shaped cardboard/plastic combipacks in an autoclave, with the packs including product and packing are subjected to heat treatment at a certain temperature over a certain period of time, the product including a liquid and chunky portions, and mechanisms are provided inside the autoclave to drive the packs rotationally about a rotational spindle, and a cuboid-shaped cardboard/plastic combipack for use in such a device. A plurality of packs are arranged closely adjacent to one another in parallel rows, to be arranged on support floors and for a plurality of support floors loaded with packs to be arranged one above the other and fixed in their mutual positions. The cardboard for the pack used therewith is made water-repellent by means of glue to reduce the intake of water.

FOOD STERILIZATION METHOD

A food sterilization method combines membrane filtration with a high pressure process or a heating process. The disclosed method makes it possible for large scale commercialization of non-chemical, non-destructive food product sterilization. The food product thus processed retains its natural flavor and nutritional value with extended shelf life. 1. A method of processing a product , comprising:separating the product into a liquid portion and a semi-solid portion;subjecting the liquid portion to a membrane filtration process to obtain a retentate portion and a permeate portion, thereby removing microorganisms from the permeate portion;subjecting the semi-solid portion to a sterilization process to obtain a sterilized semi-solid portion, thereby removing microorganisms from the sterilized semi-solid portion; andcombining the permeate portion with the sterilized semi-solid portion to obtain a sterilized product.2. The method of further comprising combining the retentate portion with the semi-solid portion claim 1 , and subjecting the combined retentate portion and the semi-solid portion to the sterilization process to obtain the sterilized semi-solid portion.3. The method of wherein the membrane filtration process comprises passing the liquid portion through a membrane system configured to provide 2-log or more reduction of microorganisms.4. The method of wherein the membrane filtration process comprises one or more membrane filtration steps.5. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a high pressure process configured to provide 2-log or more reduction of microorganisms.6. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a high pressure process which is carried out under a pressure ranging from 50 claim 1 ,000 psi to 250 claim 1 ,000 psi.7. The method of wherein the sterilization process to which the semi-solid portion is subjected comprises a heating ...

PAPERLESS RECORDING PASTEURIZATION CONTROL SYSTEM

A pasteurization system includes at least a temperature sensor, a control signal generator, and a processor structured to record a stream of temperatures as well as their associated times of recordation, and to cause the control signal generator to generate a control signal based on the recorded temperatures.

Perishable Storage Unit with Means for Sanitizing Food Stuffs

A perishable storage unit with means for sanitizing food stuffs having a sanitization unit. The storage unit provides a storage body, a door, and a cooling system, wherein the cooling system is integrated with the storage body to maintain a cooling temperature when the door is in a closed position. The sanitization unit includes a light assembly and a switch, wherein the switch is integrated with a peripheral edge of the storage unit such that the door engages the switch when in the closed position. The light assembly is configured to emit sterilizing wavelengths of light, such as ultraviolet light, and is operably coupled to the switch, such that when the door is actuated from an open position to the closed position, the light assembly is switched from an off state to an on state. 1. A perishable storage unit with means for sanitizing food stuffs , the perishable storage unit with means for sanitizing food stuffs comprising:a storage unit;the storage unit comprising a storage body, a door, and a cooling system;the door being hinged to the storage body, wherein the door can be pivoted between a closed position and an open position;the cooling system being integrated with the storage body and configured to maintain a cooling temperature when the door is in the closed position;a sanitation unit being integrated within the storage body;the sanitation unit comprising a light assembly and a switch;the light assembly being electrically connected to the switch, wherein the light assembly can be toggled between an on state and an off state;the switch being integrated with a peripheral edge of the storage unit;the door engaging the switch in the closed position;the light assembly being toggled to the off state when the door is disengaged from the switch;the light assembly being toggled to the on state when the door is engaged into the switch; andthe light assembly being configured to emit ultraviolet light in the on state.2. The perishable storage unit with means for ...

LIQUID CRYOGEN DELIVERY AND INJECTION CONTROL APPARATUS

A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the feed tank and the chilling application; a weight measurement device for controlling the weight of liquid cryogen to be delivered to the chilling application through the conduit; a flow controller for controlling the speed of delivery of the liquid cryogen to the chilling application; wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring the temperature of the exhaust gas, the device in operative communication with the flow controller; wherein the flow controller is configured to vary the speed of delivery of liquid cryogen in response to the temperature of the exhaust gas. 1. A delivery apparatus for delivering liquid cryogen to a chilling application comprising:a liquid cryogen feed tank;a liquid cryogen conduit in fluid communication between the liquid cryogen feed tank and the chilling application;a weight measurement device for controlling a weight of the liquid cryogen to be delivered to the chilling application through the liquid cryogen conduit;a flow controller for controlling a speed of delivery of the liquid cryogen to the chilling application;wherein the chilling application uses the liquid cryogen to produce an exhaust gas;a device for measuring a temperature of the exhaust gas, the device in operative communication with the flow controller;wherein the flow controller is configured to vary the speed of delivery of the liquid cryogen in response to the temperature of the exhaust gas.2. The delivery apparatus of claim 1 , comprising an electronic controller configured to receive a signal corresponding to the temperature of the exhaust gas and to send a control signal to the flow controller.3. The delivery apparatus of claim 1 , wherein the weight measurement device comprises a flowmeter capable of control by an operator ...

CONTAINER TREATMENT SYSTEM AND METHOD FOR SWITCHING THE OPERATION OF A CONTAINER TREATMENT SYSTEM

The invention relates to a method for switching the operation of a container treatment system () from a first operating mode to a second operating mode. Containers () are treated at least in a container treatment machine () comprising a heater, a pasteurizer, or a heat exchanger in the first operating mode. According to the method, the containers () to be treated in the first operating mode are transported into the container treatment machine (). The containers are treated in the container treatment machine and are transported to the outlet () of the container treatment machine (). Information indicating that the operation will be switched is stored in the controller of the container treatment system (). At least one sensor () detects the last treated container () or the last container to be treated in the first operating mode and outputs a signal indicating same, and a transferring device () transports all the containers () which have been treated in the first operating mode from the outlet () of the container treatment machine to a transport device () at the outlet of the container treatment machine on the basis of the indicative signal. The invention also relates to a container treatment system for carrying out the method. 115-. (canceled)16. A method for switching an operation of a container treatment system from a first operating mode to a second operating mode , the method comprising: transporting a first plurality of containers into the container treatment machine, wherein the container treatment machine comprises at least one of a heater, a pasteurizer, or a heat exchanger;', 'treating the first plurality of containers in the container treatment machine;', 'transporting the first plurality of containers to an outlet of the container treatment machine;', 'detecting, by a sensor, one or more last containers of the plurality of containers that are treated or to be treated in the first operating mode;', 'in response to the detecting, outputting a signal ...

HUMIC AND FULVIC MINERAL EXTRACTION METHOD AND BEVERAGE FOR HUMAN CONSUMPTION

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives. 1. A method , comprising:processing and treating at least one water source supply for mixing with extracted humic acid and fulvic acid molecules;chopping and pulverizing at least one humate source;mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply;processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source;storing the fulvic acid and humic acid molecules in a fresh quantity of the processed and treated water source supply;adjusting the pH level of the stored fulvic acid and humic acid; andcreating at least one or more beverage product for human consumption using the stored fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.2. The method of claim 1 , wherein processing the chopped and pulverized at least one humate source and the ...

FOOD STERILIZATION TUBE AND METHOD FOR MAKING SAME

A food sterilization tube includes a layer including a fluoropolymer, wherein the fluoropolymer includes a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA), a fluorinated ethylene propylene copolymer (FEP), polytetrafluoroethylene (PTFE), or combination thereof, wherein the fluoropolymer has a dielectric constant of less than 3 as measured by ASTM D150. 1. A food sterilization tube comprising:a layer comprising a fluoropolymer, wherein the fluoropolymer comprises a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA), a fluorinated ethylene propylene copolymer (FEP), polytetrafluoroethylene (PTFE), or combination thereof, wherein the fluoropolymer has a dielectric constant of less than 3 as measured by ASTM D150.2. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer comprises a copolymer of tetrafluoroethylene and perfluoropropyl vinyl ether (PFA).3. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer has a dielectric constant of 1 to 3 claim 1 , such as 1.5 to 2.5 claim 1 , or even 1.8 to 2.3 as measured by ASTM D150.4. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a tensile strength of at least 1000 psi at a temperature of 300° F.5. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a gas permeation rate of less than 1000 (cm·mil thickness)/(100 in·24 hr·atm) as measured by ASTM D1434.6. The food sterilization tube in accordance with claim 1 , wherein the fluoropolymer layer has a surface having a surface roughness (Ra) of 4.5 μin or less claim 1 , as measured by ASTM D7127.7. The food sterilization tube in accordance with claim 1 , having an inner surface that defines a central lumen of the tube.8. The food sterilization tube in accordance with claim 1 , further comprising an outer layer comprising a polymer having a tensile strength at yield of at least 1 claim 1 ,000 psi at ...

METHOD FOR DETERMINING PROPERTIES OF FOODS

A method utilizing a digital twin instance in relation to food to query current/future properties thereof. A digital twin instance representing the food is generated from a digital twin template. The digital twin instance has assigned thereto, for a first target variable describing a food property, a mathematical model with a model parameter and an environmental parameter. The digital twin instance has a probability distribution for the model parameter of the first target variable. In the course of the handling of the food until it reaches a shop and/or at the shop, a measurement of the parameter is made, the values thereof being stored and assigned to the twin instance. The mathematical model of the first target variable, the probability distribution of the model parameter and the values of the environmental parameter are used to ascertain a probability distribution with respect to the target variable. 1. A method for ascertaining properties of foods , having the following features:a. a digital twin instance as a representation of the food is generated from a digital twin template, and for at least one first target variable serving to describe a property of the food, a mathematical model which has at least one model parameter and at least one environmental parameter, and', 'a probability distribution with respect to the at least one model parameter of the mathematical model of the first target variable, and, 'b. at least the following items of information are assigned to the digital twin instancec. in the course of the handling of the food until it reaches a shop and/or at the shop, at least one measurement of the at least one environmental parameter is made, the values of the environmental parameter ascertained here being stored such that they are assigned to the twin instance, andd. the mathematical model of the first target variable, the probability distribution of the at least one model parameter and the ascertained values of the at least one environmental ...

Antibacterial method

The present invention provides a method of killing, damaging or preventing the replication of bacteria comprising administering or applying a bacteriocin to said bacteria, wherein said bacteriocin is a peptide comprising the amino acid sequence MKFKFNPTGTIVKKLTQYEIAWFKNKHGYYPWEIPRC and related sequences, wherein the bacteria is selected from E. faecium, E. faecalis, E. hirae, S. pseudointermedius and/or S. hemolyticus; and/or in said method said bacteria are subjected to a stress condition. Also provided are related methods and uses such as methods of treatment. Also provided are novel truncation and fusion proteins variants such as MIKKFPNPYTLAAKLTTYEINVVYKQQYGRYPWERPVA and MKFKFNPTGTIVKKLTQYEINVVYKQQYGRYPWERPVA and their use as bacteriocins in various methods and uses.

DEVICE AND METHOD FOR CONTROLLING THE TEMPERATURE OF FOODS, IN PARTICULAR EGGS

A device for controlling the temperature of foods along a conveying path includes a buffer unit arranged in a region between a loading station and an unloading station. The buffer unit has at least two deflecting rollers. A first deflecting roller engages, in a first portion of a conveying device, in a continuous conveying chain, continuous conveying belt, or the like, which moves from the loading station toward the unloading station when driven. A second deflecting roller engages, in a second portion of a conveying device, in the continuous conveying chain, continuous conveying belt, or the like, which moves from the unloading station toward the loading station when driven. The first drive unit is coupled in the region of the loading station and a second drive unit is coupled in the region of the unloading station to the continuous conveying chain, continuous conveying belt, or the like. 18-. (canceled)9. A device for controlling a temperature of foodstuffs along a conveying path , the device comprising:a conveyor device having at least one endless conveyor chain or belt driven by a first drive unit, wherein the at least one endless chain or belt is guided along a plurality of deflection rollers rotatably fixed to a frame over a meandering conveyor path;a plurality of holding devices are arranged on the at least one endless conveyor chain or belt and configured to hold the foodstuffs;a loading station at which the plurality of holding devices are loaded with the foodstuffs;an unloading station at which the foodstuffs are removed from the plurality of holding devices;at least one temperature-control unit, fixed to a housing at least partially enclosing a conveying space, wherein the at least one temperature-control unit controls a temperature of the conveying space through which the foodstuffs are conveyed along the meandering conveyor path during operation; anda buffer unit arranged in a region between the loading station and the unloading station, wherein the ...

Sanitizing Package-Ready Pre-Quantified Units of Food

A method and apparatus for reducing pathogens in successive pre-measured units of a flowable food product without substantially increasing the head height requirement of a feed production system. A plurality of containers are moved about a path within a housing. The path has a plurality of stations, such as a receiving station, one or more sanitizing stations, and a dispensing station, and a container cleaning station. A pre-measured unit of the flowable food product is received at the receiving station into a container. The pre-measured unit of the flowable food product is exposed to one or more sanitizing agents at one or more sanitizing stations. The pre-measured unit of the flowable food product is dispensed into the packaging device at the dispensing station. The containers are then cleaned at the container cleaning station to prepare each container to receive a subsequent pre-quantified unit of the flowable feed product. 1. A continuous food sanitizing process , the steps of the process comprising:a. Receiving a first unit of a flowable food product directly into a first container at a filling station, the first unit being a discrete quantity measured for packaging;b. Circuiting the first unit in the first container along a path;c. Exposing the first unit to a first sanitizing agent at a first sanitizing station disposed along the path;d. Dispensing the first unit from the first container at a dispensing station disposed along the path; ande. Returning the first container to the filling station for refilling with a second unit of the flowable food product.2. The process of claim 1 , further comprising:a. Exposing the first container to a discharge aperture to dispense the first unit of the flowable food product under the force of gravity at the dispensing station.3. The process of claim 1 , further comprising the steps of:a. Flooding the first container with a fluid sanitizing agent at a second sanitizing station disposed along the path.4. The process of claim ...

HIGH HUMIDITY OZONE GAS TREATMENT

Systems and methods for providing high humidity ozone gas. Systems and methods for applying high humidity ozone gas to foodstuffs and/or other products as an antimicrobial treatment. Compressed air and dry ozone gas are combined, thereby providing a dry mix. A portion of the dry mix can be humidified in a humidifying chamber, thereby providing a wet mix. The wet mix can be combined with a portion of the dry mix, thereby providing humid ozonated air. The humid ozonated air can be applied to foodstuffs such as produce, as an antimicrobial treatment, as the foodstuffs are conveyed. 1. A method comprising the steps of:combining compressed air and dry ozone gas, thereby forming a dry mix;splitting the dry mix, thereby forming a chamber dry mix source and a bypass dry mix source;humidifying the chamber dry mix source, thereby providing a wet mix;combining the wet mix and the bypass dry mix source, thereby forming humid ozonated air; and,applying the humid ozonated air to produce, thereby providing an antimicrobial treatment to the produce.2. The method of further comprising the steps of:providing a chamber;receiving the chamber dry mix source into the chamber;misting water within the chamber;removing excess water from the chamber by cycloning;removing excess water from the chamber by coalescing; and,providing the wet mix from the chamber.3. The method of further comprising the steps of:providing an ozone generator configured to generate ozone gas;monitoring ozone concentration of the dry mix, thereby providing an ozone level measurement; and,generating the dry ozone gas responsive to the ozone level measurement.4. The method of further comprising the steps of:monitoring humidity level of the humid ozonated air, thereby providing a humidity measurement;providing a blending valve, configured to selectively split the dry mix into the chamber dry mix source and the bypass dry mix source; and,selectively splitting the dry mix into the chamber dry mix source and the bypass dry ...

PROCESS FOR PACKAGING A DIANHYDROHEXITOL, AQUEOUS SOLUTION OF DIANHYDROHEXITOL PACKAGED AND USES THEREOF

The present invention relates to a process for packaging a dianhydrohexitol, in the form of an aqueous solution in a container comprising a metal-based layer. It also relates to the container containing the aqueous solution of dianhydrohexitol. 1. A method for conditioning a dianhydrohexitol , comprising:providing an aqueous solution of dianhydrohexitol,introducing said aqueous solution of dianhydrohexitol into a container having an interior surface, andthen closing said container with the aqueous solution of dianhydrohexitol in direct contact with the interior surface which consists of a layer based on metal, optionally covered by one of a polyester resin and epoxy resin based varnish.2. The method as claimed in claim 1 , wherein the dianhydrohexitol is selected from isosorbide claim 1 , isomannide claim 1 , isoidide or mixtures of at least two of these products.3. The method as claimed in claim 1 , wherein the aqueous solution of dianhydrohexitol has a content of dry matter of between 40% and 95% claim 1 , relative to the total weight thereof.4. The method as claimed in claim 1 , wherein the layer based on metal is covered by a layer of varnish.5. A container containing an aqueous solution of dianhydrohexitol claim 1 , said container having an interior surface in direct contact with the aqueous solution of dianhydrohexitol claim 1 , said surface consisting of a layer based on metal claim 1 , optionally coated with a varnish based on one of a polyester resin and an epoxy resin.6. The container containing an aqueous solution of according to claim 5 , wherein said metal based layer is covered by an epoxy-phenol based varnish.7. (canceled)8. The method according to claim 4 , wherein the varnish comprises one of a polyester resin or an epoxy resin.9. The method according to claim 3 , wherein the aqueous solution of dianhydrohexitol has a content of dry matter of between 50% and 90% relative to the total weight thereof.10. A packaged article claim 3 , said article ...

Acoustic treatment of brewed, matured or fermented food and related systems

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

High pressure processing indicator

A device for indicating exposure to a pressure. The device may include a base layer, a plurality of microcapsules, and a coating, with the microcapsules being disposed between the base layer and the coating. The microcapsules contain a indicator material that can be released once the microcapsules burst. The microcapsules then have a compressive bursting strength that is chosen or designed to be less than a selected pressure (e.g., the pressure being that to which a particular article may be exposed during high pressure processing). Thus, when the device is subjected to a pressure greater than the compressive bursting strength, at least some microcapsules burst, the indicator material is released from the microcapsules, and the release of the indicator material can be detected by observation of the device. The device may be a label that is associated (such as by being affixed) to the article being subjected to pressure (or multiple labels being associated (such as by being affixed) to multiple articles. Alternatively, the device may be associated with an article or articles without being affixed thereto.

METHOD FOR PREPARATION OF HYPOALLERGENIC PLANT-BASED SUBSTRATE FOR CULTURED AND NON-CULTURED FOOD PRODUCTS

Method for making a hypoallergenic, plant-based vegan product by combining water with a hypoallergenic-substrate, and a plant-based butter and/or cream including at least one or more of sunflower seed butter and/or coconut cream. The resulting slurry is then subjected to a preservation process. In an alternative method, the resulting slurry is inoculated in order to reduce its pH. 1. A method for making a hypoallergenic , plant-based vegan product:creating a hypoallergenic-slurry by combining water, a hypoallergenic-substrate, and a plant-based butter and/or cream comprising at least one or more of sunflower seed butter and/or coconut cream; andsubjecting the hypoallergenic-slurry to a preservation process.2. further comprising:inoculating the hypoallergenic-slurry with a fermentation agent; andallowing the inoculated, hypoallergenic-slurry to ferment until it reaches a pH of 4.6 or lower.3. further comprising adding at least 0.01% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.4. further comprising adding up to 3.0% (of the weight of the water) of a soluble fiber to the hypoallergenic-slurry.5. further comprising adding at least 0.01% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.6. further comprising adding up to 3.0% (of the weight of the water) of a plant-based protein to the hypoallergenic-slurry.7. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of an ancient grain and/or a pseudo-cereal.8quinoa. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with at least one or more of oat flour claim 1 , flour claim 1 , sorghum flour claim 1 , millet flour and/or amaranth flour.9. The method of wherein combining water with a hypoallergenic-substrate comprises combining water with an ancient grain in a ratio by weight of said ancient grain being of 0.01% to 3.0% of the weight of the water ...

METHODS OF BINDING TEXTURED SUBSTRATES USING MYCELIUM-PRODUCING FUNGI AND FOOD PRODUCTS FORMED THEREFROM

Described herein are various embodiments of methods for binding together textured substrates using mycelium-producing fungi. The method can generally include providing a textured substrate, such as a textured protein substrate, that may or may not be subjected to various pre-processing steps used to help promote mycelium growth inside, outside or inside and outside of the textured substrate, inoculating the textured substrate with mycelium-producing fungi, and growing mycelium inside, outside, or inside and outside of the textured substrate to bind the textured substrate. The bound textured substrate can be used as a high protein food, such as meat substitutes, meat analogues, or seafood analogues. In some embodiments, the mycelium-producing fungi is used to bind together multiple textured substrates to form larger composite food products. 1. A method of forming a bound textured substrate comprising:inoculating a textured substrate with at least one mycelium-producing fungi; andgrowing the mycelium-forming fungi to form a matrix of mycelium inside, outside, or inside and outside of the textured substrate.2. The method of claim 1 , wherein the textured substrate is a textured protein substrate.3. The method of claim 1 , wherein the textured substrate is a fungal biomass substrate.4. The method of claim 1 , wherein the textured substrate is a processed fungal fermented composition.5RhizopusAspergillus. The method of claim 1 , wherein the at least one mycelium-producing fungi comprises a fungi selected from the genus or the genus.6. The method of claim 1 , wherein growing the mycelium-forming fungi to form a matrix of mycelium comprises a two-stage fermentation process claim 1 , the first stage comprising a liquid state fermentation process and the second stage comprising a solid state fermentation process.7. The method of claim 6 , wherein the liquid state fermentation process claim 6 , the solid state fermentation process or both are carried out in an oxygen-enriched ...

Peracetic Acid Monitoring and Control System

A food processing facility having application apparatus located within the interior space of the food processing facility for applying a PAA solution to food, a mixing container for containing a PAA solution having a PAA solution concentration, with the mixing container connected to the application apparatus for delivering the PAA solution to the application apparatus, and a PAA gas sensor, located within the interior space, for sensing a PAA airborne concentration. An actuation control system connected to the PAA gas sensor is adapted to receive a measure of the PAA airborne concentration and, when the measure of the PAA airborne concentration exceeds a reference value, changes one or more of the PAA solution concentration of the PAA solution in the mixing container, the flow rate of the fresh air ventilation system, and the flow rate of the exhaust air system. 1. A food processing facility having an interior space , comprising:(a) application apparatus located within the interior space for applying a PAA solution to food;(b) a mixing container for containing a PAA solution having a PAA solution concentration, the mixing container connected to the application apparatus for delivering the PAA solution to the application apparatus;(c) a water line connected to the mixing container for delivering feed water to the mixing container;(d) a PAA line connected to the mixing container for delivering PAA to the mixing container;(e) a control valve in one of the water line and the PAA line for varying respectively one of the amount of feed water and the amount of PAA delivered to the mixing container;(f) a first PAA gas sensor, located at a first location within the interior space, for sensing a PAA airborne concentration; and(g) an actuation control system connected to the first PAA gas sensor and adapted to receive from the first PAA gas sensor a measure of the PAA airborne concentration sensed by the first PAA gas sensor and, when the measure of the PAA airborne ...

Compositions comprising insect powder having high calcium and high magnesium content

The present invention is directed to a composition comprising an insect powder, wherein the insect powder comprises calcium in the amount of 800-3,200 mg/100 gr insect powder; magnesium in the amount of 230-900 mg/100 gr insect powder, or a combination thereof. The provided composition further comprises protein in an amount of 40-80% by weight of insect powder.

MICROBIAL REDUCTION IN A PROCESSING STREAM OF A MILLED PRODUCT

A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed. 1. A process for microbial treatment of a milled product stream , the process comprising:providing a flowable stream of a milled product, wherein the flowable stream of the milled product is preconditioned to have a generally uniform predetermined moisture content throughout the stream, wherein the generally uniform predetermined moisture content throughout the stream is from about 12% to about 16%, wherein the generally uniform predetermined moisture content deviates less than about 0.5% throughout the stream;conveying the flowable stream of the milled product through a radio frequency (RF) microbial reduction device, wherein the flowable stream of the milled product is heated to a temperature from about 170° F. to about 210° F. as the flowable stream of the milled product is conveyed through the microbial reduction device; andafter the flowable stream of the milled product is conveyed through the microbial reduction device, conveying the flowable stream of the milled product within a conveyance network having chilled air to cause a temperature reduction of the flowable stream of the milled product to about ambient temperature.2. The process of claim 1 , wherein the flowable stream of the milled product is at least one member of a group comprising: a flowable stream of a flour claim 1 , a flowable stream of a germ claim 1 , a flowable stream of a bran claim 1 , a flowable stream of grain claim 1 , a flowable stream of oats claim 1 , a flowable stream of rye claim 1 , a flowable stream of barley claim 1 , a flowable stream of an ingredient claim 1 , a flowable stream of a spice claim 1 , a flowable stream of a sugar claim 1 , a flowable stream of a milled dehydrated vegetable claim 1 , a flowable stream of a milled dehydrated fruit claim 1 , and a flowable stream of a ...

CONTROLLED BLAST CELL COOLING

A blast cell system is disclosed that includes a plurality of bays that are spaced across the blast cell, arranged to hold items to be cooled, wherein each bay is separated from each other bay so as to prevent cross-flow of air from one bay to another bay; a plurality of louvers, each covering a different bay of the plurality of bays; one or more flow sensors, temperature sensors, or both positioned to sense conditions for each of the plurality of bays; and a controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers, so as to allow different volumes of cooling air to flow through each respective bay. 1. A blast cell system , comprising:a plurality of bays that are spaced across the blast cell system, arranged to hold items to be cooled, wherein each bay has an entrance and an exit, and is separated from each other bay so as to prevent cross-flow of air from one bay to another bay;a plurality of louvers, each covering a different bay of the plurality of bays;one or more entrance sensors positioned at or near the entrance for each of the plurality of bays and one or more exit sensors positioned at or near the exit for each of the plurality of bays, wherein the entrance sensors and the exit sensors each include one or more of: pressure sensors, temperature sensors, or both, positioned to sense differential flow conditions between the entrance and the exit for each of the plurality of bays; anda controller programmed to modulate open-closed positions of each of the plurality of louvers separately from others of the plurality of louvers during the blast cell system's cooling process based on the differential conditions sensed by the entrance sensors and the exit sensors, wherein modulating the open-closed positions of each of the plurality of louvers allows for dynamic adjustment of different volumes of cooling air to flow through each respective bay during the cooling process.2. The ...

PRESERVATION SYSTEM FOR NUTRITIONAL SUBSTANCES

Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes. 1. A method of determining nutritional or organoleptic values of nutritional substances comprising the steps of:retrieving a value related to a ΔN resulting from packaging and freezing of a nutritional substance;retrieving at least one of a value related to a ΔN resulting from transformation, frozen storage, transfer to a distributor or retailer, and storage by a distributor or retailer;retrieving a value related to a baseline nutritional or organoleptic value of the nutritional substance; and:associating the retrieved values with encoding specific to the nutritional substance.2. A method of determining nutritional or organoleptic values of nutritional substances according to further comprising the step of:determining a sum of the retrieved values.3. A method of determining nutritional or organoleptic values of nutritional substances according to further comprising the step of:transmitting the sum of the retrieved values to a consumer.4. A method of determining nutritional or organoleptic values of nutritional substances according to wherein:said packaging and freezing comprises CAS freezing.5. A ...

METHODS AND APPARATUSES FOR PRESSURIZED PURIFICATION AND INFUSION OF PLANT MATTER AND CELLULOSE-BASED ORGANIC CELLULAR MATERIAL

A method includes heating a vacuum chamber to a first predetermined temperature, and providing an organic plant material within the vacuum chamber. A vaporizer is heated to a second predetermined temperature, and is in fluid communication with the vacuum chamber. The vacuum chamber is evacuated to a a first predetermined, sub-atmospheric pressure using a vacuum pump. A liquid reagent is injected into the vaporizer such that the liquid reagent transforms into a gaseous/aerosolized reagent. The gaseous/aerosolized reagent is introduced into the vacuum chamber. After waiting a predetermined duration, a sterilization of the organic plant material is achieved. The vacuum chamber is then vented to atmospheric pressure, and the vacuum chamber is again evacuated, to a second predetermined, sub-atmospheric pressure, to remove a reagent residue from the organic plant material, followed by a second venting of the vacuum chamber to atmospheric pressure. 1. A method , comprising:heating a vacuum chamber to a first predetermined temperature;providing an organic plant material within the vacuum chamber, the organic plant material having a moisture content of from about 1% to about 40%;heating a vaporizer to a second predetermined temperature, the vaporizer in fluid communication with the vacuum chamber;performing, via a vacuum pump, a first evacuation of the vacuum chamber to a first predetermined, sub-atmospheric pressure;injecting a liquid reagent into the vaporizer such that the liquid reagent transforms into a gaseous/aerosolized reagent;introducing the gaseous/aerosolized reagent into the vacuum chamber;waiting a predetermined duration so as to achieve a sterilization of the organic plant material;performing a first venting of the vacuum chamber to atmospheric pressure;performing, via the vacuum pump, a second evacuation of the vacuum chamber to a second predetermined, sub-atmospheric pressure so as to remove a reagent residue from the organic plant material; andperforming a ...

Food product and method of preserving same

A food product is within an aqueous solution. The solution includes: at least one edible acid; and at least one osmotic agent, wherein after the solution reaches equilibrium with the food product, the pH of the solution is between about 1 and 5.

Functional yeast protein concentrate

The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.

OSMOTIC SYSTEM FOR MAINTENANCE OF PERISHABLE ITEMS

A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing. 1. A method of rehydrating perishable items during storage and transportation thereof , comprising:pre-cooling the perishable items to remove a field heat;washing the perishable items with chlorinated water to kill an amount of living contaminants;placing the perishable items in an osmotic chamber;applying a film of solution to a surface of the perishable items via a fluid sprayer, the solution configured to kill an amount of living contaminants disposed on the surface of the perishable items;air-drying the solution residing on the perishable items via an air compressor;saturating the osmotic chamber with water droplets via a humidifier;{'claim-text': ['molecules of the solution are drawn into pores of the perishable items due to the positive pressure within the chamber and an osmotic potential of the film; and', 'the increased pressure and a presence of the solution within the pores of the perishable items causes the water droplets on the surface of the perishable items to be drawn into the pores of the ...

ELECTRIC PRESSURE CANNER WITH DIGITAL CONTROL

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process. 1. A removable pressure canner lid assembly , the lid assembly comprising:a sensor bore adapted to receive a sensor housing rotatably affixed to a pressure vessel body when the lid assembly is secured to the vessel body;a locking mechanism, the locking mechanism comprising an elongated member in communication with a locking pin, the elongated member comprising a bottom pin surface which is biased by a pressure located in a chamber formed between the vessel body and the lid assembly, the bias causing the locking pin to prevent removal of the sensor housing from the sensor bore; andwherein the lid assembly cannot be removed from the vessel body while the sensor housing is received by the sensor bore.2. The removable pressure canner lid assembly of claim 1 , further comprising a plurality of recesses claim 1 , each recess adapted to receive a tab formed in the vessel body claim 1 , wherein securing the lid assembly to the vessel body is performed by rotation of the lid assembly relative to the vessel body.3. The removable pressure canner lid assembly of claim 1 , further comprising a pressure relief bore to which a pressure relieve ...

Internet of food

Disclosed are systems and methods for improving food quality. The systems and methods include receiving first temperature data from a first food service device, determining when the first temperature data exceeds a predetermined temperature value, and activating a first alarm when the first temperature data exceeds the predetermined temperature value. The first temperature data corresponds to a food temperature of food. The systems and methods may also include discarding the food in response to the first alarm being activated.

UPWARDLY ILLUMINATED INSPECTION STATION FOR DETECTING ANOMALIES IN WATER-BORNE PRODUCTS

An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed. 1. An inspection station comprising:a trough having a bottom and a pair of side walls extending in length from an entrance to an exit and channeling a flow of water carrying products along the length of the trough;a light source along the bottom of the trough upwardly illuminating the products through the water to make anomalies in the products detectable by visual inspection.2. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance.3. An inspection station as in further comprising a collector along at least one of the side walls outside the trough for collecting products with anomalies culled from the trough.4. An inspection station as in further comprising at least one obstruction extending transversely across the flow of water between the pair of side walls to disrupt the flow of water and cause products to tumble as they contact or pass the obstruction.5. An inspection station as in comprising a dewatering surface at the exit of the trough receiving the products exiting the trough and having openings that allow water to drain through the dewatering surface.6. An inspection station as in wherein the dewatering surface is provided on a conveyor belt or a flat conveyor chute.7. An inspection station as in comprising a feed introducing the products in the flow of water into the trough through the entrance claim 5 , a reservoir collecting the water draining through the dewatering surface claim 5 , and a pump directing the water from the reservoir to the feed.8. An ...

REFRIGERATING AND FREEZING DEVICE

Disclosed is a refrigerating and freezing device (), including a cabinet defining at least one storage compartment, a refrigerating system configured to provide cooling capacity to the at least one storage compartment, and a heating unit (). The heating unit () includes a metal cylinder body () disposed in one storage compartment, a door body () configured to open and close a pick-and-place opening of the metal cylinder body (), and an electromagnetic generating system generating electromagnetic waves in the cylinder body () to heat an object to be processed. At least a part of the electromagnetic generating system is disposed in the cylinder body () or accessed into the cylinder body (). The cylinder body () is configured to be grounded to discharge the high-voltage electrostatic charges on the cylinder body (), thereby avoiding potential safety hazards 1. A refrigerating and freezing device , comprising:a cabinet, defining at least one storage compartment;a refrigerating system, configured to provide cooling capacity to the at least one storage compartment; anda heating unit, wherein the heating unit comprises:a metal cylinder body, disposed in one of the storage compartments and provided with a pick-and-place opening;a door body, disposed at the pick-and-place opening and configured to open and close the pick-and-place opening; andan electromagnetic generating system, at least a part of which is disposed in the cylinder body or accessed into the cylinder body, so as to generate electromagnetic waves in the cylinder body to heat an object to be processed, wherein the cylinder body is configured to be grounded.2. The refrigerating and freezing device according to claim 1 , whereinthe cabinet comprises an inner liner, a shell and an insulating layer disposed between the inner liner and the shell, and the shell comprises bottom steel disposed at a bottom of the insulating layer; and the refrigerating and freezing device further comprises:a power line, configured to ...

OZONE RAIN PAN

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water. 1. An ozone rain pan system , comprising:an ozone rain pan frame comprising sidewalls, end walls, and a lower surface, collectively defining an ozone rain pan;the lower surface comprising a plurality of openings sized and configured to allow water to flow therethrough via rainfall gravity;at least one ozonated water inlet,the at least one ozonated water inlet cooperable with a water diverter; andan ozone rain pan lid.2. The ozone rain pan system of claim 1 , wherein the lower surface comprises a plurality of modular panels.3. The ozone rain pan system of claim 2 , wherein the rain pan frame further comprises side rails to which the plurality of modular panels are secured.4. The ozone rain pan system of claim 3 , further comprising a layer of sealant between the side rails and modular panels.5. The ozone rain pan system of claim 1 , wherein the ozone rain pan frame is provided as a series of separate components that are secured together upon assembly.6. The ozone rain pan system of claim 1 , wherein the water diverter comprises a water diverter pipe with a plurality of openings along its upper portion.7. The ozone rain pan system of claim 6 , wherein the water diverter pipe comprises a central rod positioned within the water diverter pipe.8. The ozone rain pan system of claim 6 , wherein the water diverter pipe comprises one or more plates with openings thereon to manage water flow therethrough.9. The ozone rain pan system of claim 1 , wherein the water diverter is configured to provide an even flow of water within the ozone rain pan.10. The ozone rain pan system of claim 1 , further comprising an ozone destruct outlet.11. The ozone rain pan system of claim 1 , further comprising an exhaust fan for ...

METHOD FOR THE CONTINUOUS COATING OF FOOD PRODUCTS, IN PARTICULAR FROZEN FOOD PRODUCTS, WITH CONTROLLED ROTOR HEATING

A method for coating food products with a coating substance including: a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before contacting the food products with the coating substance, and subsequently, a step b) of contacting the supercooled food products obtained in step a) with the coating substance. In step b): (i) the supercooled food products are contacted with the coating substance in a treatment chamber, (ii) the food products are stirred by a motorised mechanised system, including at least one stirring member, internal to the treatment chamber, (iii) the at least one stirring member is heated, and the intensity of the heating is adjusted, without excess heating, so as to avoid the accumulation of materials on the stirring member. 117-. (canceled)18. A method for coating food products with a coating substance , comprising:a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before contacting the food products with the coating substance, and subsequentlya step b) of contacting the supercooled food products obtained in step a) with the coating substance, the coating around the products being formed at this step by the freezing of said coating substance under only the action of the transfer of frigories from the food products to the coating substance, in other words without providing external frigories, characterised in that in step b):the supercooled food products are contacted with the coating substance in a treatment chamber,the food products are stirred by means of a motorised mechanised system, comprising at least one stirring member, internal to said treatment chamber, movable with respect to said treatment chamber,said at least one stirring member is heated, and the intensity of the heating is adjusted without excess heating, so that the distribution of the coating substance around ...

PRODUCT STORAGE AND AUTOMATION OF TRANSFERRING PRODUCT FROM A REFRIGERATOR CAROUSEL TO COOK STATION

A product storage device is provided. Aspects include a plurality of shelves coupled to a drive system, wherein the plurality of shelves are operable to travel along the drive system to predetermined locations. The product storage unit also includes a transfer conveyer. A lift transfer device is included, wherein the lift transfer device is operable to remove at least one food product from at least one of the plurality of shelves and transfer the at least one food product to the transfer conveyer. And a microcontroller circuit communicatively coupled to a memory is included, wherein the microcontroller circuit is programmable to operate: the drive system, the transfer conveyer, and the lift transfer device. 1. A product storage device comprising:a plurality of shelves coupled to a drive system, wherein the plurality of shelves are operable to travel along the drive system to predetermined locations;a transfer conveyer;a lift transfer device, wherein the lift transfer device is operable to remove at least one food product from at least one of the plurality of shelves and transfer the at least one food product to the transfer conveyer; anda microcontroller circuit communicatively coupled to a memory, wherein the microcontroller circuit is programmable to operate: the drive system, the transfer conveyer and the lift transfer device.2. The product storage device of claim 1 , wherein the plurality of shelves are disposed within an enclosure.3. The product storage device of claim 2 , wherein the enclosure is temperature controlled.4. The product storage device of further comprising a dispenser arranged over a first portion of the transfer conveyer.5. The product storage device of claim 4 , wherein the first portion of the transfer conveyer is outside the enclosure; andwherein a second portion of the transfer conveyer is inside the enclosure.6. The product storage device of claim 5 , wherein the first portion of the transfer conveyer and the second portion of the transfer ...

TRANSFER MECHANISM FOR USE WITH A FOOD PROCESSING SYSTEM

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion. 129-. (canceled)30. A food processing system comprising:a compartment operable to process a food product; and a conduit including a first end portion configured to be in communication with the compartment and a second end portion, wherein food product in the compartment enters the first end portion.', 'a liquid discharge positioned substantially within the conduit between the first end portion and the second end portion; and, 'a transfer mechanism for transferring food product from a compartment of a food processing system, the transfer mechanism comprising'}a pressurized fluid source in communication with the liquid discharge, the pressurized fluid source operable to propel a liquid through the liquid discharge into the conduit and toward the second end of the conduit without propelling food product through the pressurized fluid source, wherein the liquid propelled toward the second end of the conduit moves the food product from the first end portion of the conduit toward the second end portion.31. The food processing system of claim 30 , wherein the first end portion of the conduit is configured to be positioned below a fluid level in the compartment claim 30 , and wherein the second end portion of the conduit is configured to be positioned above the fluid level in the compartment.32. The food processing system of claim 31 , wherein the conduit includes an inlet conduit ...

Calibration Of Dynamic Conditioning Systems

Systems and methods are provided for calibration of conditioning systems through selected biomaterials and/or sensing unit where the variability of the conditioning system is identified and compensated in subsequent conditioning session to improve the conditioning system impact and consistency on the nutritional substance desired result. 1. A system for conditioning a nutritional substance , the system comprising:A chamber;at least one heating element positioned to provide heat inside the chamber;a conditioner temperature sensor disposed in the chamber and positioned to determine the ambient temperature of air inside the chamber and configured to output ambient temperature data;a calibration temperature sensor placed inside the chamber configured to output calibration temperature data;a memory containing machine readable medium comprising machine executable code having stored thereon instructions for performing a method of calibrating the conditioner; initiate, by the control system, a calibration session that activates the at least one heating element', 'receive, at the control system, ambient temperature data and calibration temperature data;', 'determine, by the control system, a compensation factor, based on the ambient temperature data and calibration data; and', 'store, by the control system in the memory, the compensation factor., 'a control system coupled to the memory comprising one or more processors, the control system configured to execute the machine readable code to cause the control system to;'}2. The system of claim 1 , wherein the ambient temperature data and calibration temperature data comprise sets of temperature readings that include a date and time stamp.3. The system of claim 1 , wherein the control system retrieves the compensation factor from memory when performing a cooking cycle.4. The system of claim 1 , wherein the compensation factor changes the time or power of a dynamic conditioner protocol.5. The system of claim 1 , wherein the ...

Modified atmosphere packaging of Perishable Produce

An optimized package for holding a perishable produce that balances between optimum aerobic and anaerobic conditions. The package has a body, formed of a package film having a first size and shape, formed with laser micro perforations formed according to a relationship between a shelf life of said first contents in said package for different oxygen transfer rates expressed as volume of oxygen per time period per package per atmosphere. This is set to optimize between anaerobic conditions and aerobic conditions. There are a number and size of micro perforations, to obtain an optimum oxygen transfer rate. The micro perforations can be formed in a location of the package which retains airflow through the micro perforations when multiple of said packages are stacked. There can also be a humidity reduction device, which can be a valve, or a vapor transmitting film, or a hydroscopic salt on the exterior of the film. 1. A method of forming a package holding perishable produce , comprising:determining, for a first package having a first size and shape and first contents, a relationship between a shelf life of said first contents in said package for different oxygen transfer rates expressed as volume of oxygen per time period per package per atmosphere;finding an optimum oxygen transfer rate which maximizes shelf life, and finding a range around the optimum oxygen transfer rate;selecting a number and size of laser micro perforations, of a size less than 150 um, to obtain the optimum oxygen transfer rate and creating a package in said first package with the number of laser micro perforations to have an oxygen transfer rate within the range, wherein the selecting comprises selecting a 100 μm diameter orifice as equated to an OTR of 150 cc/day/atmosphere and having a linear slope of 2 cc/day/atm per additional 1 um in diameter;forming the first package with the number of laser micro perforations; andforming a humidity reduction device in the package prior to said determining, ...

COMPUTER IMPLEMENTED FOOD SAFETY RELATED MANAGEMENT METHOD

A food safety related management method includes: allowing a terminal to access an authenticated account; receiving reported data in relation to a defective food product from the terminal; searching a database for piece(s) of highly related data each related to a defective food product and each with a purchase time within a time interval that is defined based on the reported data; searching the piece (s) of highly related data for one (s) with overlapping issues of concern and identical merchant information with the reported data; creating a communication group for communication among accounts used to upload the reported data and said one (s) of the piece(s) of highly related data; and inserting the reported data into the database. 1. A food safety related management method to be implemented by a computer system that is operatively associated with a terminal and a database , the database containing multiple pieces of recorded data , each of which was uploaded using an authenticated account , and each of which contains an issue of concern in relation to a defective food product , merchant information of a merchant providing the defective food product , and a purchase time of the defective food product , said food safety related management method comprising:(A) allowing the terminal to access an authenticated account;(B) receiving, from the terminal, reported data that contains an issue of concern in relation to a defective food product, merchant information of a merchant providing the defective food product, and a purchase time of the defective food product;(C) defining a time interval based on the purchase time contained in the reported data, and searching the database for one or more pieces of highly related data which is one or more pieces of the recorded data with the purchase time falling within the time interval;(D) when the search in (C) fails, inserting the reported data into the database to serve as a piece of newly added recorded data;(E) when the search in ...

RETORT LOAD/UNLOAD SYSTEM AND METHOD

A retort system includes a vessel having an access opening accessible via a movable door, a basket supporting assembly within the vessel and along which container baskets are movable for loading into the vessel and unloading from the vessel and a heating system for heating containers for treatment within the vessel. A container basket load/unload system moves container baskets into the vessel and for moving container baskets out of the vessel, and includes a rigid chain unit aligned or alignable with the access opening such that a rigid chain can be moved along a chain feed path into the vessel via the access opening. 1. A retort system , comprising:a vessel having an access opening accessible via a movable door;a basket supporting assembly within the vessel and along which container baskets are movable for loading into the vessel and unloading from the vessel;a heating system for heating containers for treatment within the vessel; 'a rigid chain unit aligned with the access opening such that a rigid chain can be moved along a chain feed path into the vessel via the access opening.', 'a container basket load/unload system for moving container baskets into the vessel and for moving container baskets out of the vessel, the system including2. The retort system of wherein: a chain feed mechanism;', 'a pusher block disposed proximate a push end of the rigid chain, wherein the pusher block is pivotably connected to the rigid chain for movement between a basket push position and a basket bypass position., 'the rigid chain unit includes3. The retort system of wherein the rigid chain remains linear when extended and bends as it is retracted into a housing of the rigid chain unit.4. The retort system of wherein the container basket load/unload system further includes a chain guide channel running along the chain feed path from a position exterior of the vessel and into the vessel.5. The retort system of wherein the chain guide channel interacts with the rigid chain to ...

DEVICE AND METHOD FOR PASTEURIZING AND FILLING MEDIUM INTO CONTAINERS

A device for pasteurizing and filling medium into containers includes a short time heating system for pasteurizing the medium, a single buffer container downstream of the short time heating system for receiving the medium, and a rotary filling device downstream of the buffer container. The filling device is connected to the buffer container in a buffer-free manner and pipes and/or one or more rotary distributors are disposed between the filling device and the buffer container. A method for pasteurizing and filling medium into containers, where filling the containers with the medium is performed by way of a device in a buffer-free manner using a filling device, includes: pasteurizing the medium in the short time heating system, buffering the pasteurized medium in the buffer container, and filling the pasteurized medium into the containers. The pasteurized medium is transported in a buffer-free manner from the buffer container to the filling device. 116-. (canceled)17. A device for pasteurizing and filling medium into containers , the device comprising:a short time heating system to pasteurize the medium;a buffer container disposed downstream from the short time heating system to receive the medium;a rotary filling device disposed downstream from the buffer container, wherein the rotary filling device comprises at least one filler valve to fill the containers with the medium, wherein the rotary filling device is in communication with the buffer container in a buffer-free manner; andat least one of pipes or one or more rotary distributors disposed between the rotary filling device and the buffer container, wherein only the pipes, only the one or more rotary distributors, or only the pipes and the one or more rotary distributors are disposed between the rotary filling device and the buffer container.18. The device of claim 17 , wherein the buffer container is a vessel or ring container of the rotary filling device.19. The device of claim 17 , wherein the buffer ...

Malaxation apparatus for the production of virgin olive oil

The present invention relates to a heating apparatus, which heats a substance in a chamber. The present invention further relates to a food production line and a method to heat a substance with radio-frequency waves. 1. Heating apparatus that is configured to heat a substance in a chamber ,wherein the heating apparatus comprises at least one solid-state radio frequency source.2. Heating apparatus according to claim 1 , wherein the heating apparatus is an malaxing apparatus.3. Heating apparatus according to claim 1 , wherein the chamber comprises a sidewall claim 1 , a bottom claim 1 , and/or a cover.4. Heating apparatus according to claim 3 , wherein the at least one solid-state radio frequency source is provided in the sidewall claim 3 , in the bottom claim 3 , and/or in the cover.5. Heating apparatus according to claim 1 , wherein the chamber comprises mixing means.6. Heating apparatus according to claim 1 , wherein the at least one solid-state radio frequency sources comprises a multitude of solid-state radio frequency sources that are provided in an array of n columns and m rows claim 1 , wherein n is an integer>1 and m is an integer≥1.7. Heating apparatus according to claim 1 , wherein the at least one solid-state radio frequency source is a multitude of solid-state radio frequency sources that are provided equidistantly at a circumference of the chamber.8. Heating apparatus according to claim 1 , wherein the heating apparatus comprises means to transport the substance through the chamber and past the at least one solid-state radio frequency source.9. Heating apparatus according to claim 1 , wherein the heating apparatus comprises a control system to control the solid-state radio frequency sources.10. Heating apparatus according to claim 1 , wherein the heating apparatus comprises a sensor that measures at least one property of an edible mass and/or one property of radiation reflected from the edible mass claim 1 , wherein a signal of the sensor is utilized by ...

HUMIC AND FULVIC MINERAL EXTRACTION METHOD AND BEVERAGE FOR HUMAN CONSUMPTION

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives. 1. A method , comprising:processing and treating at least one water source supply for mixing with extracted humic acid and fulvic acid molecules; chopping and pulverizing at least one humate source;mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply;processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source;storing the fulvic acid and humic acid molecules in a fresh quantity of the processed and treated water source supply; adjusting the pH level of the stored fulvic acid and humic acid; andcreating at least one or more beverage product for human consumption using the stored fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.2. The method of claim 1 , wherein processing the chopped and pulverized at least one humate source and ...

Ozone-Based Disinfecting Device Comprising a Flow Sensor

An ozone-based disinfecting device is provided comprising a mixer having a generally hollow body with a water inlet for water under pressure, a spray nozzle for generating a generally conical spray of water introduced by way of the water inlet, a contact chamber communicating with a gas inlet for ozone rich gases, and an outlet aperture from the contact chamber that is coaxial with the spray nozzle and spaced apart therefrom. An electronic flow sensing device senses the extent of the flow of water through the spray nozzle according to vibration caused by water flowing through the mixer. The electronic flow sensing device is preferably located in a pocket formed in the mixer and preferably comprises a piezoelectric sensor embedded at least around its periphery in a settable material. A preferred construction of the mixer is also described. 1. An ozone-based disinfecting device comprising a mixer having a generally hollow body with a water inlet for water under pressure; a spray nozzle for generating a generally conical spray of water introduced by way of the water inlet; a contact chamber communicating with a gas inlet for ozone rich gases; an outlet aperture from the contact chamber with the outlet aperture being coaxial with the spray nozzle and spaced apart therefrom , and a flow sensing device for sensing the extent of flow of water through the spray nozzle , wherein the flow sensing device is an electronic flow sensing device for sensing vibration caused by a flow of water through the mixer.2. An ozone-based disinfecting device as claimed in in which the electronic flow sensing device is located in a pocket provided in the mixer body.3. An ozone-based disinfecting device as claimed in in which the electronic flow sensing device includes a piezoelectric sensor and an appropriate associated circuit for generating a signal indicative of the rate of flow of water through the mixer.4. An ozone-based disinfecting device as claimed in in which the piezoelectric sensor ...

Collapsible food preparation device

The present example embodiments relate to food preparation devices using natural flowing and/or fan driven circulating air, and details for the construction thereof. Example embodiments are shown, which may be reduced in size and volume by the user. Example embodiments are shown which utilize natural convection airflow. Example embodiments are also shown which utilize fan driven air which flows in alternating directions.

A MODULAR INSTALLATION FOR PROCESSING BULK GRAIN PRODUCTS WITH ULTRAVIOLET RADIATION

The invention relates to devices for disinfecting bulk materials, in particular grain and grain products, with the help of ultraviolet radiation. The technical solution can be used in the food, microbiological, pharmaceutical, pharmacological, cosmetic, agricultural, livestock, poultry, and in production of ecologically clean food products. 1. A device for processing bulk grain products with ultraviolet radiation comprising successively arranged modules , each module comprising:a rectangular housing, wherein inside the housing at an equal distance from each other, horizontally, with the possibility of adjusting the mutual position, a plurality of lamps of ultraviolet radiation are installed, equipped with a protective, transparent for ultraviolet radiation, Teflon coating adjacent to a lamp glass of each of the plurality of lamps and equipped on top with a protective shield;an ultraviolet intensity sensor aimed at one of the plurality of lamps; anda device for cleaning the plurality of lamps from contamination, wherein the modules are mounted on racks with the possibility of adjusting the distance between modules, and wherein the racks are fixed on a frame equipped with a vibrating mechanism.2. The device of claim 1 , wherein the device for cleaning the lamps contains a pneumatic fitting installed on the rectangular housing.3. The device of claim 1 , wherein the device comprises the source of infrared radiation.4. The device of claim 1 , wherein the device comprises a bipolar ionizer for the removal of static electricity from each module.5. The device of claim 1 , wherein the protective shield is made in the form of a corner (L-shaped cross section) or channel (U-shaped cross section) and is made of metal or a composite material.6. The device of claim 1 , wherein the vibrating mechanism contains a base and a vibration motor claim 1 , wherein the frame is mounted on the base by means of a damper claim 1 , and the vibration motor is fixed on the frame.7. The device of ...

FREEZE VACUUM DRYING APPARATUS AND FREEZE VACUUM DRYING METHOD

A freeze vacuum drying apparatus includes: a spraying unit; a pipe unit; a heating unit; and a collection unit. The spraying unit sprays a raw material liquid into a vacuum chamber. The pipe unit has a non-linear shape, includes a first opening end and a second opening end, and traps frozen particles via the first opening end, the frozen particles being formed by self-freezing of liquid droplets formed by spraying the raw material liquid into the vacuum chamber. The heating unit heats the frozen particles in the pipe unit for sublimation drying, the frozen particles moving in the pipe unit from the first opening end toward the second opening end by kinetic energy produced during spraying. The collection unit collects dried particles that are formed by sublimation drying of the frozen particles in the pipe unit and released from the second opening end of the pipe unit. 1. A freeze vacuum drying apparatus , comprising:a spraying unit spraying a raw material liquid into a vacuum chamber;a pipe unit having a non-linear shape, including a first opening end and a second opening end, trapping frozen particles formed by self-freezing of liquid droplets via the first opening end, and the liquid droplets being formed by spraying the raw material liquid into the vacuum chamber;a heating unit sublimating and drying the frozen particles in the pipe unit by heating, the frozen particles moving in the pipe unit from the first opening end toward the second opening end by kinetic energy produced during spraying; anda collection unit collecting dried particles formed by sublimation drying of the frozen particles in the pipe unit and released from the second opening end of the pipe unit,the pipe unit having a turning axis in a direction from the spraying unit toward the collection unit and turning spirally between the spraying unit and the collection unit.2. A freeze vacuum drying apparatus , comprising:a spraying unit spraying a raw material liquid into a vacuum chamber;a pipe unit ...

Produce Ripening System and Method

A system and apparatus for ripening produce is disclosed. The apparatus comprises a chamber having a plurality of walls integrally coupled to a floor, and a lid configured to be coupled with the chamber at an upper end thereof. A top surface of the floor comprises a plurality of first flanges extending therefrom. Each first flange is positioned adjacent to each other and a first set of grooves is formed between adjacent first flanges. The top surface of the floor also comprises a plurality of second flanges extending therefrom. Each second flange is positioned adjacent to each other and a second set of grooves formed between adjacent second flanges. The first set of grooves intersect the second set of grooves and each intersecting groove forms a grid. At least one of the plurality of walls and the lid include an aperture extending therethrough. 1. An apparatus for ripening produce , the apparatus comprising:a chamber having a plurality of walls integrally coupled to a floor; anda lid configured to be coupled with the chamber at an upper end thereof;wherein a top surface of the floor comprises: a plurality of first flanges extending therefrom, each first flange positioned adjacent to each other, a first set of grooves formed between adjacent first flanges; and a plurality of second flanges extending therefrom, each second flange positioned adjacent to each other, a second set of grooves formed between adjacent second flanges, the first set of grooves intersecting the second set of grooves, each intersecting groove forming a grid; andwherein at least one of the plurality of walls and the lid include at least one aperture extending therethrough.2. The apparatus of claim 1 , wherein each aperture is between 2 to 3 mm in diameter.3. The apparatus of claim 1 , further comprising a flow cell claim 1 , the flow cell configured to transfer air within the chamber to the atmosphere.4. An apparatus for ripening produce claim 1 , the apparatus comprising:a chamber having a ...

Food processing system

A food processing system includes a food work device that performs predetermined work on a food, controller circuitry that controls the food work device, a sound input device that receives a sound made by a worker, and sound recognition circuitry that obtains and recognizes the input sound and, based on the recognized input sound, instructs the controller circuitry to control the food work device to perform predetermined processing.

DEVICE AND METHOD FOR HERBS DISINFECTION BY PLASMA

Device and method suitable for disinfecting herbs using plasma are disclosed. The device comprises a chamber and two sets of electrodes in an opposed position one relative to the other, inside the chamber. Each electrode in one set has a counterpart electrode in the other set, the two electrodes positioned facing each other and being configured to connect to a RF HV power supply, to produce a plasma-generating EM field in the space between the electrodes. The device further comprises a dielectric carrier positioned inside the chamber in the space between the two sets of electrodes, the carrier being dimensioned and configured to carry herbs in granular form such as powder or particles thereon. A portable sealable container comprising a unidirectional valve is also disclosed, configured to store herbs thereinside during plasma treatment in the device, and to store the disinfected herbs after treatment under vacuum. A device for disinfecting herbs by evaporating a disinfection agent in an evacuated chamber is also disclosed where plasma is used in any of several methods to enhance, improve and expedite the disinfection process. 118-. (canceled)19. A device for disinfecting herbs , the device comprising:a main chamber defining a space configured to contain the herbs, the main chamber configured to be sealingly closed;a perforated carrier configured to contain the herbs during the disinfection process, and to allow penetration of gas through the carrier's walls and floor;a pumping gas port fluidly associated with a valve and with the main chamber and configured to fluidly associate the main chamber with a vacuum pump via the valve;one or more evaporation chambers configured to receive therein a disinfection agent in a liquid form and to evaporate the disinfection agent by heat, each of the one or more evaporation chambers fluidly associated with the main chamber via a channel configured to direct a disinfecting gas comprising the vapor of the disinfection agent from the ...

PASTEURIZATION OF CONVENIENCE MEALS IN HERMETICALLY SEALED CONTAINERS

Apparatus and method for pasteurizing food products and ready meals in hermetically sealed packages () by means of microwaves, comprising a microwave chamber (); a lower conveyor belt () for the packages (); an upper conveyor belt (), extending substantially horizontally and vertically movable, and a microwave source () located below the lower conveyor belt (), the microwave chamber () being under atmospheric ambient pressure. The apparatus comprises a cooling plate () in close contact with the upper conveyor belt () so that during microwave heating the top of the package () is cooled to below the condensation point of water vapor and overpressure in the package is avoided. 1. A device for pasteurizing food by microwave in hermetically sealed packets , comprising:a conveyor belt and means for moving packets of food through a microwave chamber,a microwave source which heats the food with microwaves to pasteurization temperatures by as it passes through the microwave chamber, whereinatmospheric ambient pressure prevails in the microwave chamber, andat least one solid cooling element is provided in the microwave chamber, which cooling element is arranged thermally conductive on at least one contact surface of the packet, so that the packets are cooled by contact through at least one surface when passing the microwave chamber in such a way that during microwave heating, any excess pressure due to water vapor inside the hermetically sealed pack is reduced by cooling and condensation on the cooled surface.2. The device according to claim 1 , wherein the microwave source operates at a frequency of 2.45 GHz or 915 MHz or a combination of both frequencies.3. The device according to claim 1 , wherein the microwave source comprises a semiconductor-based resonant circuit so that frequency claim 1 , phase and power are variable.4. The device according to claim 1 , where the cooling element is designed to have a temperature below the condensation point of water in the range from ...

Electromagnetic fluid filter using magnetostrictive sensors

In at least one illustrative embodiment, an electromagnetic filter may include a transfer pipe and multiple electromagnetic filter elements positioned in an interior volume of the pipe. Each electromagnetic filter element includes a support comb, a solenoid coupled to the support comb, and multiple magnetic members arranged in a planar array positioned within an opening of the support comb. Each magnetic member may rotate about an end that is coupled to the support comb. The magnetic members may be magnetostrictive sensors and may include a biorecognition element to bind with a target microorganism. A method for fluid filtration includes coupling the electromagnetic filter between a fluid source and a fluid destination, energizing the solenoids of each electromagnetic filter elements, and flowing a fluid media through the transfer pipe of the electromagnetic filter. The fluid media may be liquid food such as fruit juice. Other embodiments are described and claimed.

Auger Dip Apparatus for Applying Antimicrobial Solution

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit. 1. A cabinet for applying an antimicrobial solution to work pieces , comprising:a body shaped to enclose an auger comprising at least one flight having helical spiral surfaces extending radially from a rotatable shaft, the body being tilted at an angle, having an upper end and a lower end, and being adapted to hold a reservoir of antimicrobial solution in the lower end to submerge a portion of the auger in the antimicrobial solution;an entrance hopper affixed to the body proximate the lower end of the body,an exit port proximate the upper end of the body;a 360 degree rinse positioned proximate the exit port;a drainage grid positioned above the reservoir of the antimicrobial solution;a flap over the entrance hopper, hingedly attached to a lower edge of a hopper opening, structured to be pushed up to close off the hopper by each flight of the auger as the flight moves up across the entrance hopper, wherein the flap is structured to fall between the flights and open the hopper as each flight passes under the upper edge of the hopper; anda catch pan beneath the drainage grid structured to catch ...

SYSTEMS AND METHODS FOR PROVIDING FOOD INTERVENTION AND TENDERIZATION

Systems and methods for providing food intervention, pumping up, and tenderization are discussed. While such systems can include any suitable component, in some cases, they include a needleless spray nozzle head that injects injectate into food without requiring the head to contact the food. In some cases, the head comprises an elongated needleless spray bar that defines multiple internal fluid channels that extend from a first end to a second end of the spray bar. In some cases, the head comprises a manifold system with a first manifold portion at the first end and a second manifold portion at the second end of the spray bar. In some cases, the first manifold portion directs the injectate towards the second end, and the second manifold portion directs the injectate towards the first end of the elongated needleless spray bar. Other implementations are described. 1. A needleless spray nozzle system comprising:a main chassis comprising a food product transport device;a first needleless spray nozzle head that is releasably coupled to the main chassis and that is configured to spray and inject injectate into a food product on the food product transfer device without requiring the needleless spray nozzle head to contact the food product; anda first pump that is releasably coupled to the main chassis,wherein the first needleless spray nozzle head and the first pump are configured to inject the injectate at a first rate, andwherein the first needleless spray nozzle head and the first pump are configured to be readily released from the main chassis and to be respectively replaced with a second needleless spray nozzle head and a second pump that are configured to inject the injectate at a second rate that is different than the first rate.2. The system of claim 1 , wherein the first pump is coupled to a first wheeled skid that is configured to selectively couple to claim 1 , and decouple from claim 1 , the main chassis.3. The system of claim 1 , further comprising a first ...

Movable Ultraviolet Radiation Source

A solution for treating a surface with ultraviolet radiation is provided. A movable ultraviolet source is utilized to emit a beam of ultraviolet radiation having a characteristic cross-sectional area smaller than an area of the surface to be treated. The movable ultraviolet source can be moved as necessary to directly irradiate any portion of the surface with radiation within the characteristic cross-sectional area of the beam of ultraviolet radiation. The movement can include, for example, rotational movement and/or repositioning the movable ultraviolet source with respect to the surface. 1. A container comprising:at least one object having a surface targeted for treatment;a movable ultraviolet source, wherein the movable ultraviolet source emits a beam of ultraviolet radiation having a characteristic cross-sectional area smaller than an area of the surface; andmeans for moving the movable ultraviolet source to irradiate any portion of the surface with radiation within the characteristic cross-sectional area of the beam of ultraviolet radiation.2. The container of claim 1 , wherein the movable ultraviolet source includes an ultraviolet transparent light guiding structure configured to form the beam of ultraviolet radiation.3. The container of claim 2 , wherein the means for moving includes means for rotating the ultraviolet transparent light guiding structure about an axis.4. The container of claim 2 , wherein the means for moving includes means for repositioning the ultraviolet transparent light guiding structure with respect to the surface.5. The container of claim 1 , wherein the means for moving includes means for rotating the movable ultraviolet source about an axis.6. The container of claim 1 , wherein the means for moving includes means for repositioning the movable ultraviolet source with respect to the surface.7. The container of claim 1 , wherein a distance between the surface and the movable ultraviolet source changes over time.8. The container of claim ...

PROCESS FOR FAST AND HOMOGENEOUSLY HEATING A LIQUID PRODUCT AND APPARATUS FOR SUCH PROCESS

The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series. 121.-. (canceled)22. An apparatus , comprising at least two vertically mounted , longitudinal , heating chambers that are arranged in series in a vertical arrangement , each chamber having a lower end and an upper end and an inlet for liquid at one end and an outlet for liquid at the other end ,wherein each heating chamber defines a longitudinal flow path for liquid between its inlet and its outlet and the arrangement of the at least two heating chambers in series defines a vertical liquid flow path through the at least two heating chambers,wherein each heating chamber is provided with a first electrode at its lower end and a second electrode at its upper end and the first and second electrode of each chamber are separated by an electrical insulator, and the second electrode of a preceding chamber is the first electrode of the next chamber in series and together form a connecting electrode,wherein the electrodes are arranged such that liquid flowing through the vertical liquid flow path through the at least two heating chambers during normal operation of the apparatus, is in contact with the first and with the second electrode of each heating chamber,wherein the first electrode of the lowest heating chamber of the vertical arrangement and the second electrode of the upper heating chamber of the vertical arrangement are electrically grounded,wherein each connecting electrode is electrically connected to a direct current (DC) power source to apply an electrical charge to each connecting electrode,wherein the connection to the DC power source is in such configuration that the polarity of the electrical charge of each connecting electrode can be continuously reversed at a frequency of at least 500 Hz and the ...

DEFROSTING APPARATUS WITH DEFROSTING OPERATION MONITORING AND METHODS OF OPERATION THEREOF

A system and method for defrosting a load are presented. Radio frequency (RF) signals are supplied to a transmission path that is electrically coupled to one or more electrodes that are positioned proximate to a cavity to cause the one or more electrodes to radiate RF electromagnetic energy. An RF power value of the RF signal along the transmission path is periodically measured resulting in RF power values and a rate of change of the RF power values is determined. A low-loss indicator value is determined using the RF power values, wherein the low-loss indicator value is at least partially determined by a dielectric loss of a load in the cavity. A controller determines, using the rate of change of the RF power values and the low-loss indicator value, that the load is in a defrosted state and stops supplying the RF signals. 1. A system comprising:a radio frequency (RF) signal source configured to supply an RF signal;an electrode coupled to the RF signal source;a transmission path between the RF signal source and the electrode, wherein the transmission path is configured to convey the RF signal from the RF signal source to the electrode to cause the electrode to radiate RF electromagnetic energy into a cavity;power detection circuitry coupled to the transmission path and configured to repeatedly measure RF power values including at least one of forward RF power values and reflected RF power values along the transmission path; and determine a rate of change of the RF power values,', 'determine a low-loss indicator value using the RF power values, wherein the low-loss indicator value is at least partially determined by a dielectric loss of a load in the cavity,', 'determine, using the rate of change of the RF power values and the low-loss indicator value, that the load is in a defrosted state, and', 'cause the RF signal source to stop supplying the RF signal., 'a controller configured to2. The system of claim 1 , further comprising at least one variable impedance network ...

HEATING DEVICE

Disclosed is a heating device (), including: a metal cylinder body () provided with a pick-and-place opening, a door body () configured to open and close the pick-and-place opening, an electromagnetic generating module () configured to generate an electromagnetic wave signal, and a radiating antenna (). The radiating antenna () is configured to be electrically connected with the electromagnetic generating module () to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. The heating device () further includes an antenna housing () made of an insulating material. The antenna housing () is configured to separate an inner space of the cylinder body () into a heating chamber () and an electrical appliance chamber (), wherein an object to be processed and the radiating antenna () are respectively disposed in the heating chamber () and the electrical appliance chamber (), and the radiating antenna () is configured to be fixedly connected with the antenna housing (). The heating device () covers and fixes the radiating antenna () through the antenna housing (), which not only can separate the object to be processed from the radiating antenna () to prevent the radiating antenna () from being dirty or damaged by accidental touch, but also can simplify the assembly process of the heating device () to facilitate the positioning and installation of the radiating antenna (). 1. A heating device , comprising:a metal cylinder body, provided with a pick-and-place opening;a door body, disposed at the pick-and-place opening and configured to open and close the pick-and-place opening;an electromagnetic generating module, configured to generate an electromagnetic wave signal; anda radiating antenna, configured to be electrically connected with the electromagnetic generating module to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal, wherein the heating device further comprises:an ...

Food Product Mat Assembly

A food product mat assembly for supporting a delivered food product above a support surface includes a mat that is positionable on a support surface in front of an entry of a building to have a delivered food product positioned thereon. The mat is foraminous to facilitate water to drain therethrough thereby inhibiting the delivered food product from being exposed to the water. A plurality of ridges each extends upwardly from the mat to support the delivered food item above the mat.

Auger dip apparatus for applying antimicrobial solution

Embodiments of the present disclosure provide an auger dip apparatus for the application of antimicrobial solution to raw food. Embodiments of the present disclosure may use an auger as a single moving part to move the food work pieces through the application area for antimicrobial solution. Embodiments of the present disclosure are simple with only one moving auger part to move the food pieces, and the bearing for the moving part, supporting the shaft of the auger, may be configured to be outside of the cabinet with the reservoir of the antimicrobial solution, so that the bearing is not in contact with the antimicrobial solution. This provides for less maintenance and downtime, particularly unscheduled downtime, than a system using more complicated exposed parts. The present disclosure also permits a more compact and lighter configuration for an assembled application unit.

RETRACTING FOOD PROCESSING DEVICE IN A FOOD PROCESSING MACHINE

A food processing system includes a driving pulley, a driven pulley, a motor, a belt, and an actuator. The motor is configured to rotate the driving pulley. The belt is connected with the driving pulley and the driven pulley. The driving pulley is configured to rotate the belt. The belt is configured to rotate the driven pulley. The actuator is connected with the driven pulley. The actuator is configured to move the driven pulley relative to the belt between an extended position and a retracted position. 1. A food processing system comprising:a driving pulley;a driven pulley;a motor to rotate the driving pulley;a belt connected with the driving pulley and the driven pulley, the driving pulley to rotate the belt, the belt to rotate the driven pulley; andan actuator connected with the driven pulley, the actuator to move the driven pulley relative to the belt between an extended position and a retracted position.2. The food processing system of further comprising a food processing device connected with the driven pulley claim 1 , wherein the food processing device is disposed further away from the belt in the extended position than in the retracted position.3. The food processing system of wherein the food processing device is a cutting member.4. The food processing system of wherein the driven pulley comprises a driven pulley belt pocket which the belt is disposed against claim 1 , wherein a width of the driven pulley belt pocket is at least 1.2 times larger than the width of the belt to allow relative movement between the belt and the driven pulley when the driven pulley moves between the extended and the retracted positions.5. The food processing system of wherein the driving pulley comprises a driving pulley belt pocket which the belt is disposed against claim 1 , wherein a width of the driving pulley belt pocket is at least 1.3 times larger than the width of the belt to allow relative movement between the belt and the driving pulley when the driven pulley moves ...

APPARATUS FOR PRESERVING COOKED FOOD PALATABILITY

The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended. 18-. (canceled)9. An apparatus for preserving the palatability of a cooked food product having a predetermined volume , the apparatus comprising:a food holding cabinet having a plurality of food holding compartments, at least one of the food holding compartments including a heating element that maintains a temperature of the food holding compartment at an elevated, food holding temperature of 140° F. or greater;a food holding tray disposed within one of the food holding compartments; andan encapsulated environment device disposed within the food holding tray, the encapsulated environment device being made from a material impermeable to liquids and gases emitted from a cooked food product that is disposed within the encapsulated environment device, the cooked food product displacing a first volume,wherein an interior volume of the encapsulated environment device encloses the cooked food product within a predetermined headspace volume, the headspace volume being greater than one hundred percent of the first volume but less than one-thousand percent of the first volume.10. The apparatus of claim 9 , wherein the encapsulated environment is comprised of at least one vent.11. The apparatus of claim 9 , wherein the encapsulated environment is configured to maintain a cooked food product in contact with compositions from the cooked food product. ...

Closed loop recycling system and dip tank for antimicrobial compounds

A dip tank and recycling system for applying antimicrobial solution to food items, including a dip tank having a bottom and sides, and holding a liquid antimicrobial solution. A conveyor to convey food items through the tank passes through the liquid antimicrobial solution held in the tank such that food items conveyed on the conveyor are dipped in the liquid antimicrobial solution. At least two discharge nozzles spray fresh antimicrobial solution into the tank. The discharge nozzles are located in the sides of the tank, and are positioned above the level of the conveyor but below an expected top level of the liquid antimicrobial solution contained within the tank such that food items conveyed on the conveyor are agitated by the force of the spray from the discharge nozzles. The spray from the discharge nozzles causes unstacking of items on the conveyor, producing an even application of the antimicrobial solution.

Method and System for Monitoring Food Products

A system for monitoring items, in particular food products, includes a food storage cabinet having an interior with a plurality of food storage compartments; a plurality of food storage containers shaped to fit within the compartments, each of the containers having machine-readable indicia associated therewith indicative of an aspect of the food product therein; a plurality of sensors, each sensor associated with a different one of the food storage compartments to read the machine-readable indicia of the food storage container in the associated food storage compartment; and a display that receives and displays data from the first plurality of sensors indicative of the aspects of the food products in the food storage containers.

Ultraviolet System for Disinfection

Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.