A container or load basket (80, 90) constructed for addressing thermal stratification of a product in the container/load basket and addressing thermal stratification of the processing medium during high pressure processing with a pressurized processing medium. The container includes an upper section (86, 96) forming a volume for receiving the product to be processed and a truncated lower section forming the bottom of the container. The bottom of the container is defined by a floor or partition (84, 92) extending across the lower portion of the container.The floor or partition can be constructed from the same material from which the upper section of the container is formed or a material that is more adiabatically active than the material from which the upper section of the container is formed.

An apparatus for steam treating plant fibres is provided, the apparatus comprising: a steam manifold that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of plant fibres; a temperature sensor for sensing a temperature of the batch of plant fibres, and a controller. The controller is configured to receive a signal from the temperature sensor, and to control the supply of steam to the lances to raise the temperature of the plant fibres to a target temperature. A method of steaming plant fibres is also provided.

A sterilizer according to the present invention comprises: a temperature-raising module for heating a carriage introduced thereinto; a sterilization module for sterilizing the carriage transferred from the temperature-raising module; a cooling module for cooling the carriage transferred from the sterilization module; and an opening-closing module connected to the temperature-raising module, the sterilization module, or the cooling module, to selectively open or close at least one module, and the sterilizer independently heat-treats a space separated by the opening-closing module.

An apparatus for steam treating cannabis is provided, the apparatus comprising: a steam manifold (1) that is adapted to receive steam from a steam source and to distribute steam to a plurality of lances, the lances being configured to deliver steam into the interior volume of a batch of cannabis (10); a temperature sensor for sensing a temperature of the batch of cannabis, and a controller. The controller is configured to receive a signal from the temperature sensor (27), and to control the supply of steam to the lances to raise the temperature of the cannabis to a target temperature. A method of steaming cannabis is also provided.

In one embodiment, a method of processing and protecting ingredients in a beverage from the effects of photodegradation is provided. The method may include: providing a red coloured container having light transmission properties between about 630 and 700 nm in wavelength; filling the red coloured container with a beverage including water and at least one of the following beverage ingredients to be preserved: High Fructose Corn Syrup (HFCS), Stevia, Aspartame, Sucralose or any other non-nutritive sweetener; capping and/or sealing the red coloured container; wherein the red coloured container is configured to filter an UV/visible light so as to reduce light degradation of the beverage ingredients.

An opening/closing module according to the present invention comprises a middle door part having a curved shape that is located at an entrance of a sterilization module to separate, from the outside, the sterilization module that provides a sterilization space for accommodating a hand truck, and selectively opens/closes the entrance of the sterilization module by including a sliding part.

The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.

A method and apparatus is disclosed relating to food preparation in commercial kitchens. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations.

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.