An acoustic apparatus and method for using a combination of low-frequency and high-frequency vibration of dried food, grain being an example, such that there are a large number of collisions among the individual grain particles for destroying microorganisms that reside on the surface or just below the surface of the grain, are described. Embodiments of the invention permit bulk and continuous processing of the food. It is expected that such collisions do not produce any chemical changes in the food, nor should it have any adverse effects on the taste thereof. Embodiments of the apparatus are applicable to destruction of airborne microorganisms.

An acoustic apparatus and method for using a combination of low-frequency and high-frequency vibration of dried food, grain being an example, such that there are a large number of collisions among the individual grain particles for destroying microorganisms that reside on the surface or just below the surface of the grain, are described. Embodiments of the invention permit bulk and continuous processing of the food. It is expected that such collisions do not produce any chemical changes in the food, nor should it have any adverse effects on the taste thereof. Embodiments of the apparatus are applicable to destruction of airborne microorganisms.

A high pressure isostatic pressing food processing assembly (1a) has a vessel (2) with an internal chamber (21) closed at both ends with two head assemblies (3), each having a body (31) that includes a blocking chamber (32), a plug (35) disposed displaceably within the blocking chamber (32) and provided with a sealing means (351) apt to enter and sealingly close the internal chamber (21) during a pressure applying phase. The assembly (1a) includes at least two longitudinal tie-rods (4) juxtaposed around an external surface of the vessel (2), wherein each end of each tie rod (4) passes through a tie member (6), coupled with the vessel (2), and is coupled with a resisting surface (421, 43) transferring axial load on the tie member (6) at an axially external side of the end of the tie rod (4).

Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.

Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

A pressurization processing system that performs pressurization processing on a target by immersing the target in the sea or a lake, includes a housing body that is configured to house the target, a buoyancy body that is configured to float the housing body, a weight body that has a specific gravity greater than that of seawater or lake water, and a separation mechanism that separably connects the housing body and the weight body. In the system, the buoyancy body includes a housing bag having water permeability, and the housing bag houses a plurality of hollow glass spheres, and is immersed in the seawater or the lake water so that a space between the plurality of hollow glass spheres housed in the housing bag is filled with the seawater or the lake water.

A method of drying high sugar content food products such as honey and molasses in a vacuum microwave chamber. The method comprises loading the food product into the vacuum chamber, and exposing the food product to a vacuum pressure in the range of 45 to 250 Torr (60 to 333 mbar) in the vacuum chamber while irradiating the food product with microwave radiation. This dries the food product and forms a porous structure. The method minimizes or prevents foaming and dries the product at a temperature that prevents burning, while reducing the moisture content to a very low level.

A flash boiling apparatus for a liquid food product that includes particles, the apparatus including a vacuum vessel provided with a product inlet and a product outlet for liquid food product, a pressure relief valve arranged upstream the product inlet for providing a pressure drop that results in flash boiling of the liquid food product, and an inlet section arranged between the pressure relief valve and the product inlet, for conveying the liquid food product from the pressure relief valve to the product inlet. The inlet section includes a through-flow area that increases in a direction from the pressure relief valve to the product inlet, such that a flow velocity of the liquid food product decreases when it passes the inlet section.