A heat exchanger having a fins and tubes heat exchanger coupled to a plates heat exchanger and an open sided bypass compartment facing one of the edges of the fin and tubes heat exchanger. The plates heat exchanger has an inlet zone and an outlet zone. The heat exchanger is configured to guide a fluid to flow from the inlet zone, through inlet pathways between plates of the plates heat exchanger, and fins of the fins and tubes heat exchanger then toward the bypass compartment, then in between the fins facing outlet pathways, toward in between the surfaces of the plates facing the outlet pathways, and then toward the outlet zone.

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.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.

A freezing plate including freezing tubes having a similar length extending in a longitudinal direction, where each of the tubes has top, bottom, first, and second sides, where the tubes are arranged adjacent and with their longitudinal direction next to each other. An inlet section, where at least part of the inlet section is arranged perpendicular to the longitudinal direction, where the inlet section includes an inlet cavity, which is in fluid communication with the inlet end through an aperture arranged along a longitudinal direction of the inlet section. An outlet section, where at least part of the outlet section is arranged perpendicular to the longitudinal direction, where the outlet section includes an outlet cavity, which is in fluid communication with the outlet end, through an aperture arranged along a longitudinal direction of the outlet section, where the inlet cavity is in fluid communication with the outlet cavity through a conduit.

This disclosure relates to a method, system and apparatus for inactivating microorganisms in an aqueous solution. The method comprises passing bubbles of a gas through the aqueous solution, wherein the gas comprises at least 10% CO2 by volume and has a temperature of at least 18° C. The system comprises a gas supply to supply gas comprising at least 10% CO2 and having a temperature above 18° C., a gas-delivery apparatus to receive the gas and deliver it into the aqueous solution in the form of bubbles. The apparatus comprises a gas-permeable material having a flow surface configured to enable the flow of the aqueous solution across the flow surface, a chamber arranged at an opposite side of the gas-permeable material to supply a gas that inactivates microorganisms such that the gas is able to pass through the gas-permeable material and into the aqueous solution as gas bubbles.

A system for heating an object includes an electromagnetic radiation source emitting electromagnetic radiation, a first stage, a second stage, and a third stage. The object is placed into the first stage where it is struck by electromagnetic radiation to thereby heat the object. The object is then transported to the second stage which has a cooling fluid flowing therein. The object moves through the second stage to cool down subsequent to being struck by the electromagnetic radiation. Air and any particulate matter produced by the electromagnetic radiation striking the object in the first stage is transported to the third stage. In the third stage, electromagnetic radiation is used to incinerate some of the particulate matter. The air in the third stage is vented out of the third stage through a filter.

A method for manufacturing composite pasta filata cheese without loss of material or excess debris. Said method is achievable by avoiding use of liquid to control the temperature of the cheese. This is referred to as a dry method of manufacturing pasta filata cheese. The dry method of manufacturing in this case utilizing ohmic heating mechanisms and counter-rotating dual compression belt system to maintain a dry heating and cooling environment. Foreign food particles may be added to the cheese at various stages of manufacturing before it is molded and cooled to set to form a homogenous composite pasta filata cheese mixture.

A heat exchange area (4) of a heating plate (1) of a plate heat exchanger having corrugations, wherein the corrugations have additional local corrugations on their front and/or side surfaces forming notches (45, 4F) and the apex line (4L) of the corrugations has discontinuous form, preferably it is a polygonal curve or a wavy line.

Method and system for maintaining temperature-sensitive materials within a target temperature range for an extended time. In one embodiment, the system keeps materials within a temperature range of +2° C. to +8° C. and includes an insulated container, a product box, ice packs, and organic phase-change material (PCM) packs. The ice packs are preconditioned to a very low temperature, such as −20° C. The organic PCM packs do not require preconditioning and may be kept at room temperature. In use, the frozen ice packs and the warm organic PCM packs may be loaded into the insulated container, together with a payload in the product box. Preferably, the frozen ice packs are sandwiched between a pair of organic PCM packs on each face of the product box. The masses of ice and organic PCM are selected so that, upon thermal equilibration, the ice and organic PCM are within the target temperature range.

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.