A method and a device for treating and monitoring objects incorporating a metal material. The objects are treated with a treatment fluid in one or more treatment zone(s) and the treatment fluid is then removed from and/or dried on the objects. To provide constant quality monitoring, at least one portion of at least one object respectively is optically detected and calorimetrically evaluated. In this manner, discoloration of metal materials caused by the treatment can be promptly detected.

A method and a device for treating and monitoring objects incorporating a metal material. The objects are treated with a treatment fluid in one or more treatment zone(s) and the treatment fluid is then removed from and/or dried on the objects. To provide constant quality monitoring, at least one portion of at least one object respectively is optically detected and calorimetrically evaluated. In this manner, discoloration of metal materials caused by the treatment can be promptly detected.

A conveyor belt (36) is arranged in at least one spiral conveyor unit (32) or (34) is arranged in tiers forming at ascending spiral stack (38) and/or a descending spiral stack (40). A ceiling or top sheet (58) is positioned over the spiral stack. A circulation fan (60, 62) draws spent thermal processing medium laterally from the tiers of the spiral stack, up the exterior of the stack and across the top of the stack above the ceiling or top sheet and through a heat exchanger (64) located above the ceiling. The treated thermal processing medium is then routed across the remainder of the diameter of the spiral stack and then down the side of the spiral stack diametrically opposite to the circulating fan thereby to enter the spiral stack in a lateral direction diametrically toward the circulating fan. At least one opening (70, 100, 200) is formed in the ceiling between the heat exchanger and the diametrically distal end of the spiral stack from the circulating fan thereby to provide an alternative flow path for a portion of the thermal processing medium to enter the spiral stack from above, thereby resulting in more uniform treatment of the work product being carried by the conveyor of the spiral stack.

The present application provides a container for a beverage filled in a hot fill process. The container may include an upper section and a lower section. The lower section may include a wavy groove defining a number of tongue panels and wherein the wavy groove may include a substantial Z-like shape.

The present invention relates to a heating apparatus, which heats a substance in a chamber. The present invention further relates to a food production line and a method to heat a substance with radio-frequency waves.

The purpose of the present invention is to provide a food processing system that allows processed food that is sterilized and has a good texture to be identically provided on a large production scale. The food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with a cooling mechanism for cooling the food heated by the heating unit; and a transfer unit for transferring the food through the heating unit and the cooling unit. The integrated food processing system according to the present invention allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

The invention relates to a method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by means of non-conventional ohmic heating. The heating serves, in particular, to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. According to the invention, the electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The distance A.sub.EG is greater than or max. equal to the distance A.sub.EE. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food, wherein a penetration process is carried out in such a way that entry and exit points of the comb-like set of needles are formed in relation to the food and the encapsulation or casing.

A microwave heating system configured to heat a plurality of articles and a process for using the same is provided. The heating system includes at least two laterally-spaced parallel convey lines and two or more groups of microwave launchers configured to heat articles transported along each convey line. The groups of microwave launchers can include pairs of oppositely disposed launchers that are spaced apart from one another along the axis of convey. When the system includes multiple convey lines, adjacent launcher groups are staggered relative to one another in the convey direction. Heating articles, such as foodstuffs or medical fluids or equipment in such a system, minimize undesirable interference between launchers of adjacent groups and provide a more uniform heating field.

A microwave heating system configured to heat a plurality of articles and a process for using the same is provided. The heating system includes at least two laterally-spaced parallel convey lines and two or more groups of microwave launchers configured to heat articles transported along each convey line. The groups of microwave launchers can include pairs of oppositely disposed launchers that are spaced apart from one another along the axis of convey. When the system includes multiple convey lines, adjacent launcher groups are staggered relative to one another in the convey direction. Heating articles, such as foodstuffs or medical fluids or equipment in such a system, minimize undesirable interference between launchers of adjacent groups and provide a more uniform heating field.