Heat exchange devices, including aseptic cooler devices, and systems including same are provided. Methods of using heat exchange device are also provided. In a general embodiment, the present disclosure provides heat exchangers having an open chamber configuration and including a first section containing a cooling or heating media and a second section containing a food product. The first section includes a level detecting device that is configured to maintain a level of cooling or heating media in the first section, while preventing the cooling or heating media from pressurizing the first section. The open chamber configuration provides an air break at a top portion of the first section that ensures that the cooling or heating media entering the first section is at, or close to, atmospheric pressure.

Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, and under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur. Also disclosed herein are ready to use storage stable food compositions. When the compositions are combined with foods containing phenolic compounds, no browning of the food occurs.

A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material 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.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material 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.

The object of the present invention is a method that enables organoleptic properties, in particular colour, to be optimised in fruits and vegetables containing chlorophyll pigments. For this purpose, the method is based on known techniques, such as treatment with compounds containing Zn, improving the obtained results by means of a treatment with a buffered acid solution.

In this way, products can be produced having a permanent bright green colour, without exceeding the quantity of Zn that is legally permitted, while leaving other organoleptic characteristics, such as flavour, unaltered. The method can be applied, in particular, to green table olives, and preferably to green tables olives processed by means of alkaline treatment and without fermentation.

The present invention relates to a vacuum-packed coconut, a preparation method thereof and a ready-to-drink trimmed coconut. The preparation method comprises the following steps: removing a shell of a fresh coconut to obtain a peeled coconut; letting the peeled coconut stand-still at room temperature for at least 10 hours to obtain a still-stood coconut; heating the still-stood coconut with a fluid at a temperature from 70 to 110? C. for 15 minutes to 40 minutes to obtain a fluid-heated coconut; and putting the fluid-heated coconut into a packing bag and then vacuuming the packing bag to obtain a vacuum-packed coconut. The advantages of the present invention include no air-pollution, stable quality, hygiene and prolonged storage period of the coconut products while maintaining the rich flavor of traditional roasted coconut.

Method for the production of apple sauce including the following steps: slicing apples generating a plurality of slices having two opposite faces and a peel which develops continuously between the two opposite faces; pulping the slices obtaining a first product and a first waste; refining the first waste generating a second product and a second waste; mixing the first product and the second product; heating the combination of the first product and the second product in order to deactivate enzymes contained therein.

Provided is a method for manufacturing processed ginseng containing a honey component. The method includes preparing a first mixture material containing ginseng and honey; steam-heating the first mixture material; cooling the first mixture material; separating the ginseng and the honey of the first mixture material; cooling the separated ginseng at a low temperature; cooling the separated honey at a room temperature; mixing the ginseng cooled at the low temperature and the honey cooled at the room temperature to form a second mixture material; aging the second mixture material at a low temperature; and acquiring ginseng from the second mixture material. According to the present invention, high-molecular ginsenoside is hydrolyzed by the honey component so that the contents of ginsenosideRg5+Rk1, Rg3, Rh2, and CompoundK, which may be easily absorbed by the body of a human being, increase.