A micro-vibration wave generating device includes: a power indicator circuit, a first transformer micro-vibration wave generating circuit, and a receptor. An input end of the power indicator circuit is connected to the power source; an input end of the first transformer micro-vibration wave generating circuit is connected with an output end of the power indicator circuit; the receptor is connected with an output end of the first transformer micro-vibration wave generating circuit. Micro-vibration waves generated by the transformer micro-vibration wave generating circuit can resonate with the waterolecules in the food, and thereby the water molecules form soft and non-spiky crystals of water molecules when they are frozen, which greatly reduces the damage to the food cells. Accordingly, the quality of the food is intact without mixing odors. The present invention can also be used in cooking deep fried food with almost no oil smoke produced.

A micro-vibration wave generating device includes: a power indicator circuit, a first transformer micro-vibration wave generating circuit, and a receptor. An input end of the power indicator circuit is connected to the power source; an input end of the first transformer micro-vibration wave generating circuit is connected with an output end of the power indicator circuit; the receptor is connected with an output end of the first transformer micro-vibration wave generating circuit. Micro-vibration waves generated by the transformer micro-vibration wave generating circuit can resonate with the waterolecules in the food, and thereby the water molecules form soft and non-spiky crystals of water molecules when they are frozen, which greatly reduces the damage to the food cells. Accordingly, the quality of the food is intact without mixing odors. The present invention can also be used in cooking deep fried food with almost no oil smoke produced.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

Plug for high-pressure processing machines with a bag, comprising a duct for the passage of a pressure-transmitting fluid to the bag, another duct for filling and emptying of a product to be pressurized and a valve. The plug is further provided with a rod for opening and closing the valve. Said rod is located in the duct for the product and has its own inner duct joined to a cleaning agent chamber for the passage of the cleaning agent through the product duct. The invention also relates to a machine incorporating said plug and a method for the processing of pumpable substances. Hygienic design and very high pressure sealing requirements are met by the invention.

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.

A high pressure processing system includes a pressure vessel configured to receive a basket or container, a high pressure pump configured to pump a pressure media to the pressure vessel to raise pressure in the pressure vessel, and a heater or cooler system, such as thermal jacket surrounding the pressure vessel, and the thermal jacket contains heat transfer media that is heated and cooled. The high pressure processing system, in addition to processing food stuff at a very high pressure of at least 2,000 bar also processes the food stuff at any high temperature of about 40° C. or greater.

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.

Method and apparatus for industrial microwave (MW)-assisted thermal sterilization and pasteurization using solid-state MW generators. One or more phased array generators heat packaged foods or liquids conveyed in transport carriers through a processing liquid providing supplemental temperature control and hydrostatic pressure. Generator output signals are computer controlled, allowing phase and power-ratio modulation to both adjust interference patterns within heating cavities and shift focus of heating energy.

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.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.