A high pressure processing system includes a pressure vessel configured to receive a basket or container, a high pressure pump configured to pump a pressure media to the pressure vessel to raise pressure in the pressure vessel, and a heater or cooler system, such as thermal jacket surrounding the pressure vessel, and the thermal jacket contains heat transfer media that is heated and cooled. The high pressure processing system, in addition to processing food stuff at a very high pressure of at least 2,000 bar also processes the food stuff at any high temperature of about 40° C. or greater.

In at least one illustrative embodiment, a method for contaminant detection includes distributing multiple magnetostrictive sensors on a nonmagnetic index plate. The index plate includes multiple wells formed in a top surface that are each sized to receive a magnetostrictive sensor. The method further includes placing a magnetic backing plate below the index plate, inverting the index plate and the magnetic backing plate, and then placing the inverted index plate on a sample surface. The sample surface may be two-dimensional food such as fresh vegetable leaves. The method may further include placing the index plate and the magnetic backing plate on a nonmagnetic cover plate that is positioned above a sensor coil. The method further includes removing the magnetic backing plate, removing the index plate, and applying a varying magnetic field with the sensor coil to a magnetostrictive sensor positioned on the cover plate. Other embodiments are described and claimed.

A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side walks) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat.

A device for generating alternating electric field of low frequency, a system for generating alternating electric field of low frequency, and a signal regulating method are provided. According to implementations herein, a device for generating alternating electric field of low frequency may comprise an input control module, a transformer, an output control module, and an electric discharge module. In one aspect, an input end of the input control module is configured to be coupled with an external AC power supply, the input control module is coupled with a primary side winding of the transformer, one end of a secondary side winding of the transformer is coupled with the output control module, the output control module is coupled with the electric discharge module, and the other end of the secondary side winding of the transformer is coupled with ground potential.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers are treated in at least one treatment zone by a process liquid, wherein the process liquid is at least partially recirculated into the treatment zone or the treatment zones after completed treatment of the foods and/or the containers. At least one membrane filtration system and at least one UV irradiation apparatus are provided for cleaning and sterilisation of the process liquid.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers are treated in at least one treatment zone by a process liquid, wherein the process liquid is at least partially recirculated into the treatment zone or the treatment zones after completed treatment of the foods and/or the containers. At least one membrane filtration system and at least one UV irradiation apparatus are provided for cleaning and sterilisation of the process liquid.

A food thawing apparatus includes a cabinet structure defining a thawing chamber, and at least one air mover and associated air flow structure for causing an air flow through the thawing chamber. At least one air heating element is positioned for heating the air flow. At least one shelf is positioned within the thawing chamber for supporting a food product in the thawing chamber, the shelf including at least one integrated shelf heating element. A control system is configured for controlling the air mover, the air heating element and the shelf heating element so as to thaw the food product.

An xenon lamp power supply, a purification device, and a refrigeration device are provided. The xenon lamp power supply comprises: an input circuit, a coupling assembly, an output circuit, and a control circuit. The input circuit comprises an alternating-current input end and a direct-current output end, and the input circuit is used for converting alternating current input by the alternating-current input end into direct current output by the direct-current output end. A first end of the coupling assembly is connected to the direct-current output end. The output circuit comprises a xenon lamp power supply circuit, and the xenon lamp power supply circuit is connected to a second end of the coupling assembly, so as to convert electric energy from the second end into direct-current power, and then supply power to a xenon lamp.

The present invention relates to compositions that can be used as effective agents for prevention and protection of feed ingredients, particularly from mold growth, and methods for preparing the same. Another aspect relates to compositions containing synergistic combinations of propionic esters, free propionic acid, and propionic salts, capable of protecting against mold proliferation. Another aspect of the present invention relates to providing a user-friendly, non-corrosive approach for controlling mold growth in animal feed.

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.