A sterilizer according to the present invention comprises: a temperature-raising module for heating a carriage introduced thereinto; a sterilization module for sterilizing the carriage transferred from the temperature-raising module; a cooling module for cooling the carriage transferred from the sterilization module; and an opening-closing module connected to the temperature-raising module, the sterilization module, or the cooling module, to selectively open or close at least one module, and the sterilizer independently heat-treats a space separated by the opening-closing module.

A sterilizer according to the present invention comprises: a temperature-raising module for heating a carriage introduced thereinto; a sterilization module for sterilizing the carriage transferred from the temperature-raising module; a cooling module for cooling the carriage transferred from the sterilization module; and an opening-closing module connected to the temperature-raising module, the sterilization module, or the cooling module, to selectively open or close at least one module, and the sterilizer independently heat-treats a space separated by the opening-closing module.

Described herein are systems and methods for ripening produce in a container during transit. The method includes maintaining, by a controller, an initial refrigerated climate in the container, detecting a first climate modification event, controlling automated vents in the container to an open state that exposes an interior of the container to an external environment until a temperature within the container increases to a predetermined temperature value, controlling, when the temperature reaches the predetermined temperature value, a ripening agent generator to inject a ripening agent into the container, continuously monitoring and controlling the ripening agent generator to maintain a target concentration of the ripening agent, detecting a second climate modification event, controlling the ripening agent generator to stop injecting the ripening agent, controlling a refrigeration unit to lower the container temperature to the initial refrigerated climate, and maintaining the initial refrigerated climate until arrival at a destination location.

An engineered food product includes a mold tray, a molded egg product disposed in the mold tray. The molded egg product includes a white layer conforming to an interior surface of the mold tray, the white layer comprising an annealed hydrocolloidal mixture of one or more nut milks, a vegan thickener, and a first fired salt and a yolk ball supported by the white layer, the yolk ball comprising a matte volume of a second mixture, the second mixture comprising a nut blend, a vegan colorant and a second fired salt.

An opening/closing module according to the present invention comprises a middle door part having a curved shape that is located at an entrance of a sterilization module to separate, from the outside, the sterilization module that provides a sterilization space for accommodating a hand truck, and selectively opens/closes the entrance of the sterilization module by including a sliding part.

An opening/closing module according to the present invention comprises a middle door part having a curved shape that is located at an entrance of a sterilization module to separate, from the outside, the sterilization module that provides a sterilization space for accommodating a hand truck, and selectively opens/closes the entrance of the sterilization module by including a sliding part.

Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).

Pre-baked, edible product, suitable for being baked to completion in an oven or by using hot air, wherein the pre-baked, edible product comprises a coating layer, and wherein the pre-baked, edible product contains 2.5 to 20.0 wt. % of a glyceride composition, relative to the total weight of the pre-baked, edible product, wherein the glyceride composition comprises at least one lauric fat component and at least one liquid fat component, and wherein the coating layer comprises 75.0 to 100.0 wt. % of a fat composition, elative to the total weight of the coating layer, and wherein the fat composition of the coating layer is characterized by a content of from 35.0 to 80.0 wt. % of saturated fatty acid residues (SAFA) and less than 2.0 wt. % of trans fatty acid residues (TFA).

A method and apparatus is disclosed relating to food preparation in commercial kitchens. 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 or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations.

A method and apparatus is disclosed relating to food preparation in commercial kitchens. 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 or inert gas is added into the vacuum chamber so that the chamber pressure can track a setpoint trajectory that may have ramp up periods in order to avoid liquid splash events. The apparatus allows the user to automatically cool various kinds of foods based on a recipe with minimal human interaction and meet food safety regulations.