A system for placing ice into boxes containing food products and the system includes: a control unit, an ice in-feed device, an ice distribution device configured for receiving ice from the ice in-feed device and for distributing the received ice into the open upper side of the boxes while the boxes pass the ice distribution device. The ice distribution device has an ice width adjuster device for interacting with the received ice prior to distributing the received ice into the open upper side of the boxes while the boxes pass the ice distribution device. The ice width adjuster device is controlled by the control unit using at least one characteristic parameter relating to the boxes including the width of the boxes as a control command in adjusting the width of the width adjuster device.

A method of making a microwavable frozen dumpling, whereby a raw dumpling containing a dough and one or more filling ingredients is boiled to form a boiled dumpling, and the boiled dumpling is frozen to form the microwavable frozen dumpling. The dough of the microwavable frozen dumpling includes a rice flour, an oil, and a modified cellulose polymer, and has a moisture content of at least 52.0 wt. %. A method of preparing a cooked dumpling is also provided, whereby the microwavable frozen dumpling is heated in a microwave oven without covering the microwavable frozen dumpling.

A food processing apparatus includes a reaction tank having an internal space for storing a reactant that is in a liquid state and that is used for food, a cooler that cools a reactant stored in the reaction tank, and a catalytic reactor disposed in the internal space. The catalytic reactor includes a reaction tube, a light source disposed in the interior of the reaction tube, and a heat insulator disposed between the reaction tube and the light source. The outer surface of the reaction tube is provided with a photocatalyst. The reaction tube allows light radiated from the light source to pass therethrough. The reaction tube has a first end, and the first end is closed so as to serve as a bottom surface of the reaction tube. The thermal conductivity of the heat insulator is lower than the thermal conductivity of the reaction tube.

Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.

Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.

Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the second ohmic heating treatment, wherein the steps are performed as a continuous process with an initial back pressure of at least 4 bar.

A refrigerator includes a rear assembly panel coupled with an assembly cover panel that includes at least one vent. At least one circulation fan is positioned between the rear assembly panel and the assembly cover panel and is proximate the at least one vent. A filter is positioned between the rear assembly panel and the assembly cover panel and is coupled to a photocatalyst to form an activated carbon filter. A light-emitting diode (LED) panel assembly includes a plurality of LEDs positioned on the rear assembly panel and is positioned to project light on the activated carbon filter. An air circulation path extends through the at least one vent and the activated carbon filter and is configured to direct air along the air circulation path, and the activated carbon filter is configured to filter airborne bacteria and particulate matter from the air as the air passes through the activated carbon filter.

A plant for continuously cooling foodstuffs includes a container suitable to receive such foodstuffs continuously moved by a movement member and refrigerant apparatus for cooling such foodstuffs during the movement thereof, the movement member being a pump; the plant includes a spiral duct preferably arranged around the container wherein the pump continuously directs and moves the foodstuffs to be cooled and in which there is directed a cryogenic fluid, along at least two different turns of the spiral duct there being arranged apparatus for injecting of the cryogenic fluid.

A food processing device includes a reaction vessel, a stirrer including a stirring body, and catalyst reactors. Each catalyst reactor includes a reaction tube and a light source. The reaction tube has an outer surface on which a photocatalyst is provided, and transmits light. The catalyst reactors are arranged around a rotating shaft. The light source includes light emitters disposed at different positions. When viewed in an axial direction of the rotating shaft, the catalyst reactors have equal phases. The phase of each catalyst reactor is a phase of a reference direction of the reaction tube of the catalyst reactor with respect to a straight line connecting centers of the rotating shaft and the reaction tube. The reference direction of the reaction tube is a direction determined on the basis of a direction in which light is emitted from the light emitters and a positional relationship between the light emitters.

A method and apparatus is disclosed relating to food preparation in commercial kitchens and food processing plants. The disclosed extreme vacuum cooling (EVC) technology and apparatus can work in ultra low pressure conditions with adaptive pressure control to avoid potential liquid splash inside the vacuum chamber caused by un-controlled low pressure conditions. Clean air is added into the vacuum chamber to allow the chamber pressure to track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus enables the user to cool various kinds of foods quickly, save energy, and meet food safety regulations.