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.

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.

A method and system for forming a packaged product (100) and ensuring that the packaged product (100) is adequately filled. In one aspect, the method includes forming a product (101); introducing the product (101) into a package (103), thereby forming a packaged product (100); obtaining an x-ray image (201) of the packaged product (100); analyzing the x-ray image (201) utilizing a processor (118) to identify whether bounded contours (200) exist in the x-ray image (201) for each of the bounded contours (200), the processor (118) determining whether the bounded contour (200) is a threshold defect based at least in part on bounded area (208) of the bounded contour (200) for each of the threshold defects, the processor (118) classifying the threshold defect as one of a plurality of pre-determined defect types; and determining a source of at least one of the threshold defects in the packaged product (100) based at least in part on the classification of the at least one of the threshold defects.

A bulk HPP container (10) includes a flexible body portion (12) having closed off ends (14), at least one of which is depicted as being recessed to enable the containers (10) to be positioned end-to-end in an efficient manner, for example, when placed into an HPP pressure vessel, such as a wire wound vessel. One or more openings are provided in the body portion of the container with n appropriate closure for pumpable product to enter and exit the container. In this regard, an inlet valve (16) or other type of closure may be located at the opening in one or both of the ends of the container. Also, one or more outlet valves (18) or other type of closure are located at an opening on the body portion (12) of the container for emptying the container, for example, after HPP. The body portion 12) is composed of sufficient flexural strength and sufficient flexural modulus to enable the container to reduce in volume by from 0 to at least 30% while being rigid enough for reuse over a desired number of HPP cycles.

A method for the production of tomato concentrate is described, comprising the steps of: chopping the tomato so as to obtain chopped tomato with peels and seeds, subjecting the chopped tomato with peels and seeds to an enzymatic deactivation process, subjecting the chopped tomato with peels and seeds to an extraction process to obtain a tomato juice, subjecting said tomato juice to an evaporation process to obtain a concentrated juice and vapour, using said vapour to heat the chopped tomato with peels and seeds before subjecting it to the extraction process.

A defrosting apparatus has a foundation unit having a top surface and sidewalls, housing an electrically-powered water pump with an inlet and an outlet, with an opening in a sidewall enabling water to pass from outside the foundation unit to inside, a vertically oriented conduit extending from the top surface of the foundation unit, with a lower end connected to the outlet of the water pump, and an upper end, a horizontally-oriented conduit having a first and a second end, connected proximate the first end to the upper end of the vertically-oriented conduit, a vertically-oriented downspout connected at the second end of the horizontally-oriented, telescoping conduit assembly, the downspout open at a lower end, and a control unit comprising a CPU, a digital memory and wireless communication circuitry, the control unit coupled to a temperature sensor in contact with the flowing water, and to pump control inputs.

Disclosed are various embodiments for a decontamination tank and method for treating reducing microbial contamination of a food product. In one embodiment, decontamination tank comprises a first chamber for holding a first antimicrobial bearing liquid for reducing a microbial contamination on a surface of the food product. The decontamination tank further comprises a second chamber for holding a second antimicrobial bearing liquid of different content than the first antimicrobial bearing liquid in the first chamber, for further reducing the microbial contamination on the surface of the food product. The decontamination tank further comprises a first unloader configured to remove the food product from the first antimicrobial bearing liquid in the first chamber and to deposit the food product toward the second chamber. The decontamination tank further comprises a second unloader configured to remove the food product from the second antimicrobial bearing liquid in the second chamber.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.