Method for freezing olive oil which achieves the sustaining of the polyphenols until the time of its consumption. The method is performed immediately after the collection of the fruit olives from the tree, with the addition of nitrogen, the cold extraction of the oil and the remaining of the oil pulp in water of 27° C. temperature at the softening for 30 minutes. The product is being transferred in stages at storage tanks with nitrogen supply and gradual at stages reduction of the temperature by 5° C. and remaining in each storage tank for 12 hours until its temperature reaches 6-7 degrees, after which it is being packaged and frozen with slow in stages freeze to −18° C. to −23° C. Due to this method the product maintains during the whole internal of freezing the color and aroma and the taste it has during its transformation into oil, organic characteristics that reappear exactly the same after it has been defrosted.

A free-flowing frozen pellet product produced from a paste, which has a viscosity of at least 200 Cp, is produced by a system and product. The system and product include introducing the paste into an enclosed feed tray. The paste is introduced at a pressure above atmospheric pressure and remains above atmospheric pressure while in the enclosed feed tray. Subsequently, the paste is extruded out of the enclosed feed tray through a plurality of projections to produce a plurality of pellets. The pellets are passed through a cryogenic chamber to thus freeze the pellets at subzero temperatures to produce frozen pellets.

A meat preservation apparatus and method allowed to broaden the ice temperature are provided. The second conveyor mesh belt is equipped with an ice temperature device, the right end of the second conveyor mesh belt is equipped with an ice temperature device, the ice temperature device comprises a base, a spinning disk is arranged above the base, and four moving plates that can move inside and outside are evenly arranged above the spinning disk, two first linear actuators are vertically arranged above each moving plate, an ice temperature box can move up and down between the two first linear actuators, conveyor belts are arranged in the ice temperature box, and the conveyor belts are driven by the first motor, a box door is set on an outside of the ice temperature box, and the box door is driven by a second motor.

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.

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.

A packaged food product has a sheet of dough, and the sheet of dough includes at least two elements chosen preferably from water, legume flour, rice flour, vegetables, vegetable fibers and starches. The packaged food product having the sheet of dough is frozen and further includes a container. A method for preparing a sheet of dough includes at least the steps of receiving, storing and transferring raw materials required to prepare the sheet of dough; mixing and amalgamating the raw materials until a uniform mixture is obtained; and passing the mixture through a machine in order to obtain a uniform sheet of dough. The dough is then cooked, cooled, and cut, then frozen and packaged.

A system for supercooling a product is provided, the system comprising: a chamber containing a supercooling medium; and disruptors that emit sound waves, ultrasound waves, and/or electromagnetic waves in the chamber; wherein during a cooling cycle the chamber reaches a cooling temperature below 0 C. and during a warming cycle the chamber reaches a warming temperature greater than the cooling temperature. The supercooling system may be used to supercool perishable products below freezing to extend shelf life and freshness of the products. Other embodiments of the supercooling system, and methods for its use, are described herein.

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.

There is disclosed a plate freezer apparatus. The plate freezer apparatus comprises a first frame member configured to support a plurality of vertically disposed freezing plate members arranged to define a freezing cavity therebetween and a flooring system configured to extend below the freezing plate members to form a base for the freezing cavities, wherein the flooring system is configured to be raised so as to lift any frozen material present in freezing cavities out of the freezing cavities so that the frozen material extends from the freezing cavities to project above an upper edge of the freezing plate members. A second frame member is mounted above said first frame member so as to extend substantially a length of the first frame member, the second frame member having a plurality of paddle members mounted therein that are individually actuable to extend between a horizontal axis where the paddle members extend substantially parallel with the second frame member, and a vertical axis where the paddle members extend from the second frame member to be received between the frozen material raised from the freezing cavities. The first frame member further comprises a lifting mechanism adjacent a proximal end thereof, the lifting mechanism being actuable to raise the proximal end of the first frame member so as to tilt the first frame member towards a distal end and wherein the paddle members are actuable to facilitate controlled release of the frozen material such that upon release the frozen material is able to slide along the upper edges of the plates and off the distal end of the first frame member for collection.

A packaged food product processing machine. The machine comprises a food consumer interface configured to receive a food consumer selection identifying an end state of a food product, a package cooling sub-system comprising a chilled fluid bath, a gripper component configured to agitate a package containing the food product in the chilled fluid bath and to sense a physical parameter of the food product, and a controller configured to command the gripper to control the rate of heat transfer from the package to the chilled fluid bath based on receiving an input identifying an end state selection from the food consumer interface and based on receiving an input containing a value of the physical parameter of the food product from the gripper component.