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.

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.

Provided is an innovative method for sterilization or inactivation treatment of heat-resistant spore-forming bacteria that demonstrates a sufficient sterilization effect in a reliable manner and that can be implemented using simple equipment by reducing the heat resistance of heat-resistant spore-forming bacteria by the effect of decompression treatment in a high-pressure process, and by carrying out a heat sterilization treatment after a predetermined resting time has elapsed after the decompression to thereby sterilize and inactivate heat-resistant bacteria that have reduced heat resistance. A method for sterilizing or inactivating heat-resistant spore-forming bacteria by performing, as a pretreatment of a heat sterilization treatment, a high-pressure treatment in which a hydrostatic pressure of 50 MPa or more and 200 MPa or less is applied to an object under a temperature of 50 C. or less, and a decompression treatment for decompression is carried out, after which the object having undergone the decompression treatment is subjected to the heat sterilization treatment after a predetermined resting time has elapsed after a variation in hydrostatic pressure by the decompression has occurred.

Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85 C. and 99 C. to reduce the dwell time and increase throughput.

Apparatus and methods for heat-treating almonds and other nuts and food products with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of almonds is limited by heating the almonds in a low-temperature gaseous atmosphere including a steam mixture and forming a forced-convection path through the almonds. The limited water uptake prevents the almond skins from blistering. A forced-convection steam cooker conveying food products on a foraminous conveyor belt the cooker forces the steam mixture downward through the food product along a portion of the cooker and upward along another portion of the cooker for a more uniform heat treatment.

The present invention relates to a method of using an antimicrobial composition on a food product where the antimicrobial composition is applied to a food product, the food product is packaged and sealed, and then activation energy is applied to the sealed food product.

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 present invention discloses a method of sterilizing whole nuts includes pre-cooking said nuts in a pre-cooking unit to a core temperature T1 at a pressure P1 for a time t1, transferring said nuts to a sterilizing line, said sterilizing line adapted to permit the transport of said nuts through a sequence of process elements, said sequence of process elements comprising a reservoir, at least one feed pump, a consecutive arrangement of heat exchangers, and a filling machine and/or an aseptic tank, and sterilizing said nuts in said sterilizing line.

A pulse cleaning system for disinfecting untreated grains and pulses. The pulse cleaning system comprises an outer body, a top end, a top outer edge, a bottom end, and a conveyor. The pulse cleaning system is useful in cleaning a dry commodity by inserting the dry commodity into the top end, cleaning the dry commodity within the outer body, releasing the dry commodity at the bottom end, and collecting the dry commodity on the conveyor. The outer body comprises a top opening at the top end, and a bottom opening at the bottom end. each among one or more exterior burner assemblies and an interior chamber strip burner is configured to create variable flame according to an end user's preference, or according to amounts of a fuel provided. after treatment by the pulse cleaning system, the dry commodity is referred to as a treated grains and pulses.