A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

A method for delaying ripening in an agricultural produce is provided. The method includes the steps of (a) contacting a plant material with a nitrite source; (b) providing at least one hypoxia-inducing source to the plant material to enable the production of nitric oxide in presence of the nitrite source; and (c) exposing an agricultural produce to nitric oxide produced in step (b) for delaying ripening in the agricultural produce. The method is beneficial for increasing the shelf-life of an agricultural produce.

A system (10) for treating produce includes an application system (12) for applying a treatment liquid to the produce. A piston pump (20) is connected in liquid flow receiving communication with a source of treatment liquid (16), and also is connected in liquid flow expelling communication with an application line (18) leading to the application system. A control system (22) controls the operation of the piston pump to pump a selected dosage of the treatment liquid from the source of treatment liquid (16) to the application system (12).

A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution.

A food processing apparatus and a method for reducing sugar content of a food product is disclosed. The food processing apparatus includes a food processing compartment including a blade arrangement and a fluid release valve, a base including a motor arranged to drive the blade arrangement, a heating arrangement for heating a food product with steam, and a controller. The heating arrangement includes a water tank and a heating element thermally coupled to the water tank. The controller controls the heating element to heat the food product in the food processing compartment with steam for a defined period of time, and controls the motor to blend the food product upon termination of the heating of the food product for the defined period of time and upon releasing steam condensate generated during the heating of the food product from the food processing compartment through the fluid release valve.

Disclosed are various embodiments of an auger-style treatment tank equipped with instrumentation. In one embodiment, an auger treatment tank includes an auger configured to rotate within treatment liquid in the auger treatment tank. The auger includes an auger shaft and at least one auger flight coupled to and helically disposed about the auger shaft. The auger treatment tank also includes one or more sensors configured to provide data directly or indirectly indicating a torque transmitted to the auger to effect rotation.

A method for extending the rutab stage date palm fruit. The method can include obtaining leaves from a date palm tree, obtaining date fruit at rutab stage, drying the leaves to obtain dried date palm leaves, reducing the dried date palm leaves to a powder, and covering the rutab stage date fruit with the powder to obtain a powder-covered date fruit. In an embodiment, the powder can be disposed in a container and the rutab stage date fruit can be immersed in the powder within the container.

A method for extending the rutab stage date palm fruit. The method can include obtaining leaves from a date palm tree, obtaining date fruit at rutab stage, drying the leaves to obtain dried date palm leaves, reducing the dried date palm leaves to a powder, and covering the rutab stage date fruit with the powder to obtain a powder-covered date fruit. In an embodiment, the powder can be disposed in a container and the rutab stage date fruit can be immersed in the powder within the container.