The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. A partial flow of the treatment liquid is continuously removed from the circulation circuit and filtered by means of a membrane filtration means. Furthermore, a biocide is apportioned to the treatment liquid as process chemical, such that a concentration of the biocide does not exceed 0.4 mmol/L. In addition, a pH-regulating agent comprising at least one inorganic or organic acid is apportioned to the treatment liquid as process chemical, such that a pH value of the treatment liquid is set to a range from 3.5 to 7.0.

A packaged frozen drink base contains an unpasteurized frozen aqueous antioxidant composition having a pH of 4 or less and packaging formed of a sealed waterproof tube having the frozen aqueous antioxidant composition disposed therein. The aqueous antioxidant composition contains at least one citrus juice which is at least lemon juice, at least one natural sweetener, and turmeric root extract in an amount of 0.5-1.2 mL per 10 mL of the aqueous antioxidant composition or green tea leaf extract in an amount of 3-6 mL per 10 mL of the aqueous antioxidant composition. The packaging can be opened and the aqueous antioxidant composition dissolved in water to provide a tasty antioxidant beverage that has beneficial health effects.

To provide a food freezing device, a food freezing method, and a frozen food with which an eating quality as before quickly frozen can be obtained even when foods such as cooked rice foods and noodles are quickly frozen.

A food freezing device 400 of the present invention includes: a freezing tank 410 that stores an ice slurry S in a state of being maintained at equal to or less than −10° C.; a hanger 431 that holds an α-starch-containing frozen food F in the ice slurry S stored in the freezing tank 410; an ice slurry supply means (420, 450, 456, and 300) for supplying the ice slurry into the freezing tank 410; and a flow means (130) for causing the ice slurry to flow such that the ice slurry S collides with the frozen food F at equal to or greater than a predetermined relative speed. The frozen food F is a cooked rice food such as nigiri sushi or noodles such as udon noodles that contain a large amount of α-starch.

A method for grasping a row of multiple separate blocks of frozen food originating from a plate freezer, the row extending in a longitudinal direction corresponding to the longitudinal direction of the plate freezer, includes the steps of grasping the row of blocks along its opposing lateral edges by closing a clamp (1) having two grasping elements (2, 20) that extend along the opposing lateral edges of the row, wherein at least one of the grasping elements along its length includes multiple separate pinching elements (4, 40), each element for pinching one or more of the blocks, the pinching elements being individually movable with respect to the at least one grasping element in a direction perpendicular to the longitudinal direction of this grasping element, the method further including adjusting the lateral position of each pinching element when closing the clamp, by individually moving each pinching element.

An equipment body of an ultrasonic rapid freezing equipment is provided with a placement cavity, and the placement cavity is provided with a first electric telescopic rod. The bottom end of the first electric telescopic rod is provided with a receiving plate connected to a movable plate, and the movable plate is driven by a motor to rotate. The equipment body is provided with a first conveyor belt, and the inner end of the first conveyor belt is equipped with a second conveyor belt. The second conveyor belt is located on a mounting frame, and the bottom of the mounting frame is connected to a second electric telescopic rod. The bottom end of the second electric telescopic rod is connected to a moving block, the roller at the bottom of the moving block is located in the track on the top surface of the supporting block.

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.

A system (20) for thermal processing food products (28) includes an oven 22 operating under selected parameters. A buffer area (26) receives and holds the food products heated in the oven for a selected time period before further processing. The buffer area can be heated or cooled as needed. A temperature determining system (120) determines the temperature of the food product during the thermal processing. A control system (30) receives the operational parameters of the oven and/or the buffer area and receives the temperature determination system data. The control system uses the temperature determination system data to determine over time the temperature equilibration of the interior of the food product after being heated in the oven to model the lethality of pathogenic microorganisms in the interior of the food product. The control system can adjust one or more of the operational parameters of the oven and/or buffer area as needed to achieve a desired lethality of the pathogenic microorganisms in the interior of the food product.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

A frozen food product comprising a first food product portion, a second food product portion and a third food product portion is disclosed. The first food product portion, a second food product portion and a third food product portion are configured such that the second food product portion is disposed intermediate the first food product portion and the third food product portion. In some embodiments, the frozen food product is frozen Ramen wherein the first food product portion is frozen soup broth, the second food product portion is a frozen noodle mass, and the third food product portion includes at least one or more toppings commonly found in Ramen. In some embodiments, the third food product portion is a composite layer that includes one or more toppings commonly found in Ramen that are embedded within frozen soup broth.

Product such as food is chilled or frozen in apparatus in which a chilling zone holds a pool of cryogen vapor, and a belt that carries the product through the apparatus passes through a region in the apparatus that is lower than the upper surface of the pool of cryogen vapor.