Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

A food safety related management method includes: allowing a terminal to access an authenticated account; receiving reported data in relation to a defective food product from the terminal; searching a database for piece(s) of highly related data each related to a defective food product and each with a purchase time within a time interval that is defined based on the reported data; searching the piece(s) of highly related data for one(s) with overlapping issues of concern and identical merchant information with the reported data; creating a communication group for communication among accounts used to upload the reported data and said one(s) of the piece(s) of highly related data; and inserting the reported data into the database.

A method of and a system for surface pasteurizing or sterilizing low-moisture particulate foods, such as nuts, oats, and spices, is disclosed wherein the foods are pre-heated, pasteurized or sterilized in a gas, optionally dried, and cooled. The gas pasteurizing or sterilizing the foods contains water vapor and one or more further gasses, preferably air.

An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc. . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath.

Device and method suitable for disinfecting herbs using plasma are disclosed. The device comprises a chamber and two sets of electrodes in an opposed position one relative to the other, inside the chamber. Each electrode in one set has a counterpart electrode in the other set, the two electrodes positioned facing each other and being configured to connect to a RF HV power supply, to produce a plasma-generating EM field in the space between the electrodes. The device further comprises a dielectric carrier positioned inside the chamber in the space between the two sets of electrodes, the carrier being dimensioned and configured to carry herbs in granular form such as powder or particles thereon. A portable sealable container comprising a unidirectional valve is also disclosed, configured to store herbs thereinside during plasma treatment in the device, and to store the disinfected herbs after treatment under vacuum. A device for disinfecting herbs by evaporating a disinfection agent in an evacuated chamber is also disclosed where plasma is used in any of several methods to enhance, improve and expedite the disinfection process.

A device for indicating exposure to a pressure. The device may include a base layer, a plurality of microcapsules, and a coating, with the microcapsules being disposed between the base layer and the coating. The microcapsules contain a indicator material that can be released once the microcapsules burst. The microcapsules then have a compressive bursting strength that is chosen or designed to be less than a selected pressure (e.g., the pressure being that to which a particular article may be exposed during high pressure processing). Thus, when the device is subjected to a pressure greater than the compressive bursting strength, at least some microcapsules burst, the indicator material is released from the microcapsules, and the release of the indicator material can be detected by observation of the device. The device may be a label that is associated (such as by being affixed) to the article being subjected to pressure (or multiple labels being associated (such as by being affixed) to multiple articles. Alternatively, the device may be associated with an article or articles without being affixed thereto.

The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. At least one actual value of a concentration of at least one chemical substance contained in the treatment liquid and/or of at least one process chemical added and/or of at least one internal standard added is detected by means of at least one concentration measurement sensor at at least one measurement point. A concentration, in the treatment liquid, of the at least one contained chemical substance and/or of the at least one process chemical added is manipulated on the basis of a detected actual value.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A food processing facility having application apparatus located within the interior space of the food processing facility for applying a PAA solution to food, a mixing container for containing a PAA solution having a PAA solution concentration, with the mixing container connected to the application apparatus for delivering the PAA solution to the application apparatus, and a PAA gas sensor, located within the interior space, for sensing a PAA airborne concentration. An actuation control system connected to the PAA gas sensor is adapted to receive a measure of the PAA airborne concentration and, when the measure of the PAA airborne concentration exceeds a reference value, changes one or more of the PAA solution concentration of the PAA solution in the mixing container, the flow rate of the fresh air ventilation system, and the flow rate of the exhaust air system.

The continuous pasteurization system (100) that pasteurizes raw food products (104) while substantially maintaining the raw state of the raw food products includes a conveyor (102) on which the raw food products (104) are loaded for delivery to a pasteurization apparatus 36, wherein the raw food products are quickly heated so that the temperature of the outer surface of the raw food products is raised sufficiently to achieve a desired pathogen kill level. Thereafter, the raw food products (104) are immediately cooled in a cooling apparatus (110) to remove the heat applied to the raw food product and maintain the substantial raw state of the raw food product. A control system (24) is connected to a processor (30) as well as various measuring devices and instruments, including temperature measurement devices (T.sub.1-T.sub.5) to control the operation of the pasteurization system (100).