The invention relates to a method for switching the operation of a container treatment system (100) from a first operating mode to a second operating mode. Containers (130) are treated at least in a container treatment machine (101) comprising a heater, a pasteurizer, or a heat exchanger in the first operating mode. According to the method, the containers (130) to be treated in the first operating mode are transported into the container treatment machine (101). The containers are treated in the container treatment machine and are transported to the outlet (103) of the container treatment machine (101). Information indicating that the operation will be switched is stored in the controller of the container treatment system (100). At least one sensor (106) detects the last treated container (130) or the last container to be treated in the first operating mode and outputs a signal indicating same, and a transferring device (105) transports all the containers (130) which have been treated in the first operating mode from the outlet (103) of the container treatment machine to a transport device (104) at the outlet of the container treatment machine on the basis of the indicative signal. The invention also relates to a container treatment system for carrying out the method.

The invention relates to a method for switching the operation of a container treatment system (100) from a first operating mode to a second operating mode. Containers (130) are treated at least in a container treatment machine (101) comprising a heater, a pasteurizer, or a heat exchanger in the first operating mode. According to the method, the containers (130) to be treated in the first operating mode are transported into the container treatment machine (101). The containers are treated in the container treatment machine and are transported to the outlet (103) of the container treatment machine (101). Information indicating that the operation will be switched is stored in the controller of the container treatment system (100). At least one sensor (106) detects the last treated container (130) or the last container to be treated in the first operating mode and outputs a signal indicating same, and a transferring device (105) transports all the containers (130) which have been treated in the first operating mode from the outlet (103) of the container treatment machine to a transport device (104) at the outlet of the container treatment machine on the basis of the indicative signal. The invention also relates to a container treatment system for carrying out the method.

A method for adjusting the viscosity and binding of a tomato sauce, reducing tomato solids, and a resulting tomato sauce is prepared. A tomato paste solids is mixed with water and optionally spices. A highly refined cellulose fiber or particle having a water holding capacity of at least 20 grams of water per gram of highly refined cellulose to bind any free water and oil, which is mixed by agitation until uniformly mixed with the water and tomato paste mixture to form a pre-pasteurization mixture of tomato paste and at least 0.2% by weight of the highly refined cellulose. The pre-pasteurization mixture is pasteurized by heat to form a pasteurized mixture. While the hot pasteurized mixture is hot, it is homogenized. Pressure is increased during homogenization to lower Bostwick consistency.

A method for adjusting the viscosity and binding of a tomato sauce, reducing tomato solids, and a resulting tomato sauce is prepared. A tomato paste solids is mixed with water and optionally spices. A highly refined cellulose fiber or particle having a water holding capacity of at least 20 grams of water per gram of highly refined cellulose to bind any free water and oil, which is mixed by agitation until uniformly mixed with the water and tomato paste mixture to form a pre-pasteurization mixture of tomato paste and at least 0.2% by weight of the highly refined cellulose. The pre-pasteurization mixture is pasteurized by heat to form a pasteurized mixture. While the hot pasteurized mixture is hot, it is homogenized. Pressure is increased during homogenization to lower Bostwick consistency.

A storage bag for particular use with home based vacuum heat sealing devices includes adjacent compartments separated by a frangible seam. A first compartment may store substantially dry foodstuffs such as meat, and/or crunchy items. A second adjacent compartment may store a liquid marinade, sauce or similar flavoring. Each compartment may feature an opening for filling the respective compartment. The openings may be provided on a common edge such that heat sealing by a vacuum sealing device may be simultaneously performed in a single sealing operation. Channels may be embossed into the bag layers of the first compartment to facilitate evacuation of the first compartment by the vacuum sealing device prior to heat sealing. The sealed bag may be stored until required for consumption, at which time the internal frangible seam may be broken to allow mixing of the two compartments.

A storage bag for particular use with home based vacuum heat sealing devices includes adjacent compartments separated by a frangible seam. A first compartment may store substantially dry foodstuffs such as meat, and/or crunchy items. A second adjacent compartment may store a liquid marinade, sauce or similar flavoring. Each compartment may feature an opening for filling the respective compartment. The openings may be provided on a common edge such that heat sealing by a vacuum sealing device may be simultaneously performed in a single sealing operation. Channels may be embossed into the bag layers of the first compartment to facilitate evacuation of the first compartment by the vacuum sealing device prior to heat sealing. The sealed bag may be stored until required for consumption, at which time the internal frangible seam may be broken to allow mixing of the two compartments.

A storage bag for particular use with home based vacuum heat sealing devices includes adjacent compartments separated by a frangible seam. A first compartment may store substantially dry foodstuffs such as meat, and/or crunchy items. A second adjacent compartment may store a liquid marinade, sauce of similar flavoring. The openings for each compartment may be provided on opposite edges of the bag so that each compartment may be independently heat sealed using a vacuum sealing device. The first compartment may additionally be evacuated. The sealed bag may be stored until ready for consumption, at which time the internal frangible seam may be broken to allow mixing of the two compartments.

A storage bag for particular use with home based vacuum heat sealing devices includes nested bags. An outer bag may store substantially dry foodstuffs such as meat, and/or crunchy items. A smaller bag, pouch or sachet may store a liquid marinade, sauce or similar flavoring. The smaller bag may be sealed and then sealed within the outer bag which be vacuum sealed. Channels may be embossed into the bag layers of the outer bag to facilitate evacuation of the outer bag by the vacuum sealing device prior to heat sealing. The smaller inner bag may include a frangible outer seam that can be manipulated through the outer bag to cause the seam to rupture, thereby allowing the contents of the inner bag to mix with the contents of the outer bag, e.g. to cause a meat product to marinate prior to consumption.

A method of producing retort-sterilized cooked rice including: a heating water-absorption step A for heating uncooked rice having a hardness ratio lower than 1 (one) for causing water to be absorbed therein such that resultant water-absorbed rice grains weigh from 2.0 to 2.6 times as much as the uncooked rice grains; a filling step B for filling the heated, water-absorbed rice grains in a packing container; a sealing step D for sealing the filled packing container; and a retort-sterilization step E for sterilizing the sealed packing container by heating and pressurizing. Also, retort-sterilized container-packed cooked rice comprises rice prepared by retort-sterilizing Indica rice with charging of inert gas in a headspace of the packing container such that the concentration of oxygen gas therein may range 1% or more and less than 2%.

A pasteurizing plant includes at least two pasteurizing lines. A heating device of a heat pump is used to heat a heating liquid, and a cooling device of the heat pump is used to cool a cooling liquid. Based on heating and/or cooling demand in the pasteurizing lines, the heated heating liquid and/or the cooled cooling liquid each are used to heat respectively cool process liquid of the pasteurizing lines. A method operates the pasteurizing plant.