A device for manufacturing a liquid product includes a tubular processor provided in a liquid-tight manner, a liquid delivery pump which is connected to a first end side of the processor and is configured to cause a liquid material to flow into an inside of the processor, and a pressure control mechanism which is connected to a second end side of the processor and is configured to control a pressure of the liquid material flowing inside the processor to 1 MPa or more, in which based on a volume of an internal space communicating from the liquid delivery pump to the pressure control mechanism, operating conditions of the liquid delivery pump are controlled so that a time required from when the liquid material flows into the internal space to when the liquid material is discharged via the pressure control mechanism is 3 seconds or more.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the product flow path, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.

A heating medium injector includes an injector structure defining a heating medium flow path and a product flow path. The heating medium flow path extends to a contact location, while the product flow path also extends to the contact location. The contact location comprises a location at which the heating medium flow path and product flow path merge within the injector. In a region along the product flow path, the product flow path is defined between a first flow surface and a second flow surface. The first flow surface comprises a surface of a boundary wall separating the heating medium flow path from the product flow path and the second flow surface comprises a surface of an opposing second boundary wall. The second flow surface is in substantial thermal communication with a second flow surface cooling structure.

Methods of preparation of baby formula are disclosed herein. Consequently, the methods and system(s) provide a way to prepare baby formula through monitoring of a baby formula standardization process and transforming homogenous active baby formula ingredients into a standardized specification on an integrated level whereby baby formula manufacturers can achieve data and product integrity and ultimately minimize cost.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

Systems and methods for processing a product. The methods comprise: receiving the product in a vacuum chamber, the product enclosed within a first packaging item having at least a portion that is semi-permeable under vacuum conditions; introducing a reagent into the vacuum chamber (the reagent comprising a combination of a sterilization substance for sterilizing the product and a preservation substance for preserving a sterilization state of the product); causing the reagent to pass through the portion of the first packaging item that is semi-permeable such that a sterilization of the product by the sterilization substance occurs concurrently with a modification of an internal atmospheric condition within the first packaging item by the preservation substance; and preserving the sterilized state of the product via the modified internal atmospheric condition of the first packaging.

Systems and methods for processing a product. The methods comprise: receiving the product in a vacuum chamber, the product enclosed within a first packaging item having at least a portion that is semi-permeable under vacuum conditions; introducing a reagent into the vacuum chamber (the reagent comprising a combination of a sterilization substance for sterilizing the product and a preservation substance for preserving a sterilization state of the product); causing the reagent to pass through the portion of the first packaging item that is semi-permeable such that a sterilization of the product by the sterilization substance occurs concurrently with a modification of an internal atmospheric condition within the first packaging item by the preservation substance; and preserving the sterilized state of the product via the modified internal atmospheric condition of the first packaging.

Methods used to monitor a baby formula manufacturing process are disclosed herein. Consequently, the methods and systems provide a way to perform monitoring of a standardization process on an integrated level whereby baby formula manufacturers can achieve data and product integrity and ultimately minimize cost.

The present invention relates to a batch reactor system designed to conduct heat-induced food-processing transformations. Particularly, the invention describes a Recirculation Flow-Loop Batch (RFLB) Reactor for conducting high-temperature transformations, preferably at short conversion times, which involve non-Newtonian high-viscosity formulations, where the reactants are preferably natural food ingredients. The invention further relates to a method for reducing burn-on effects of ingredients of the formulation when heated and cooled in a RFLB reactor.