A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

A method for treating food where inside a packaging, made of a material configured for containing a gas-mixture, a food product and a gas mixture including at least carbon dioxide are inserted. Then, on the sealed packaging a uniform pressure, between 4 MPa and 20 MPa, is applied to compress the food. During application of the pressure, the packaging is maintained at a temperature between 25 C. and 50 C.

A marinating process of garlic cloves, including: immersing the peeled garlic cloves in a receptacle with drinking water; during the step of immersing the garlic cloves in the drinking water, changing the drinking water, mixing the drinking water contained in the receptacle, blowing air in the receptacle and heating the drinking water to a temperature comprised between 45 and 50 C.; then letting the drinking water flow out of the receptacle, introducing a solution of drinking water, vinegar and anti-oxidants in the receptacle, letting the garlic cloves marinate in the solution and draining the garlic cloves in order to eliminate the solution.

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

The disclosure is embodied by a high efficiency injection manifold, injector, or nozzle assembly for enhancing the introduction of heat into a closed volume or vessel while simultaneously pressurizing the vessel with a working fluid to facilitate thermal processing of food, medical, or other products therein. An associated apparatus includes a compressor, a heat exchanger, a piping assembly, and a vessel; wherein the piping assembly includes an injection pipeline terminating at a nozzle assembly with at least two injection orifices located inside the vessel. These at least two injection orifices have an inside diameter that is less than, equal to, or greater than that of the injection pipeline and are facing towards each other at an angle of 0 or greater than 0 from the horizontal. Injection orifice inside diameters that are smaller than that of the injection pipeline may be less desirable for one or more applications.

A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35 C. to 55 C. and (b) maintaining the vegetable material at a temperature between 35 C. to 55 C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.

The invention relates to olive processing, and includes methods for producing low-acid olives, as well as the olives produced thereby. In one aspect, the invention provides compositions directed towards packaged olive preparations having novel and beneficial characteristics, for example, olive preparations that are free of packing liquids such as brine solutions. In other aspects, the packaged olive preparations of the invention can have other beneficial properties, such as extended shelf life, have flavor infusions, and/or can be stuffed with various flavored stuffings.

The present application relates to a method for sterilizing processed foods which effectively kills fungi, yeast, pathogenic bacteria, and sporogenic heat-resistant microorganisms by using a retort sterilization treatment comprising a microwave heating pretreatment while still maintaining the intrinsic texture of vegetables, meat and seafood and the flavors of aromatic vegetables, such as red pepper, garlic, ginger, etc. compared to conventional sterilization methods.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.