Disclosed are a heating device (100) and a refrigerator. The heating device (100) includes a cylinder body (110), a door body (120), an electromagnetic generating module (161) and a radiating antenna (150). A heating chamber (111) having a pick-and-place opening is defined in the cylinder body (110), and the heating chamber (111) is configured to place an object to be processed. The door body (120) is disposed at the pick-and-place opening and configured to open and close the pick-and-place opening. The electromagnetic generating module (161) is configured to generate an electromagnetic wave signal. The radiating antenna (150) is disposed in the cylinder body (110) and electrically connected with the electromagnetic generating module (161) to generate electromagnetic waves of a corresponding frequency according to the electromagnetic wave signal. Since the peripheral edge of the radiating antenna (150) is formed by smooth curves, the distribution area of the electromagnetic waves in a plane parallel to the radiating antenna (150) may be increased, and the electromagnetic waves may be prevented from being too concentrated, thereby avoiding the problems of local overheating and uneven temperature of food.

The invention relates to a method and a device for treating foods and/or containers for holding foods. The foods and/or containers (2) are treated in at least one treatment zone (4) by a process liquid (3), wherein the process liquid (3) is at least partially recirculated into the treatment zone (4) or the treatment zones (4) after completed treatment of the foods and/or the containers (2). It is provided herein that during continuous treatment at least some or all of the process liquid (3) is used per time unit to form at least one stream (20) of the process liquid (3), the formed stream (20) is filtered by at least one membrane filtration system (19), and a filtered stream (46) is at least partially fed back into an element (8) holding and/or conducting the process liquid (3) and/or into a treatment zone (4).

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

The invention relates to a machine for making and dispensing liquid or semi-liquid food products, comprising:

at least one tank for containing the product to be processed and dispensed and having a discharge orifice for the product to be dispensed;

at least one dispensing tap comprising:

an external conduit having an inlet orifice which is connected, in use, to the discharge orifice of the containment tank, a product release orifice and a product recirculation orifice,

a tubular duct having formed in it a first internal cavity which is provided with at least one radial opening.

Provided is a sterilization processing line resulting from an upstream tank (16) and a downstream tank (17) that each retain a product liquid being connected by a duct (18) that transfers the product liquid, a high-temperature heating unit (21) that sterilizes the product liquid being provided to the intermediate section of the duct, one or a plurality of stages of heating units (22, 23) that heat the product liquid in stages being provided to the duct reaching from the upstream tank to the high-temperature heating unit, and one or a plurality of stages of cooling units (24, 25, 26) that cool the product liquid in stages being provided to the duct reaching from the high-temperature processing unit to the downstream tank. A plurality of parallel intermediate duct systems (P, Q) are provided at the interval from the heating unit (23) at the stage that is in a temperature range at which burning to the product liquid can occur to the cooling unit (24) at the stage that similarly is in the temperature range at which burning to the product liquid can occur, and the sterilization processing and the CIP and positive pressure holding processing of the product liquid transferred from the upstream tank to the downstream tank are performed switching between the parallel plurality of intermediate duct systems.

An apparatus for influencing the outflow region of a tube carrier plate of a tube bundle heat exchanger, in particular for the food and beverage industry, and more particularly for temperature-sensitive and/or viscous food products in the dairy industry, for example desserts, sauces or concentrates, is described. The apparatus operates so that the tendency for deposits to form in the region of the tube carrier plate through which product flows out is reduced. An annular space-like outlet channel has, at least overall in the region thereof between a maximum outside diameter of an outlet-side displacement body and a second connection opening, a channel passage cross-section, which has a constant cross-section over the entire length of the region and which corresponds to a total cross-section of all of the inner tubes through which a product flows in parallel, which inner tubes each have an individual cross-section.

Modular systems and related methods for thermally treating flowable materials using microwave radiation, and materials obtained thereby. Also provided are modular devices for continuous flow thermal treatment of materials, methods employing the same, and products prepared using the devices and/or methods.

A height adjustable support comprising a three-sided support channel, a cylindrical support post positioned within the support channel and at least one saddle brace positioned within the support channel and to partially surround the cylindrical support post. In the present invention, the downward force resulting from the weight of the equipment results in static friction between the saddle brace and the cylindrical support post that is sufficient to hold the equipment surface at a desired height. The height adjustable support may be implemented into hygienically designed food processing equipment to eliminate undesirable bacteria harboring surfaces and to improve height adjustability of the equipment.

The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, systems for manufacturing a food product include at least one heat exchanger, at least one food product tank, at least one conduit downstream of the food product tank for flow of the food product, and a flow detection device coupled to an exterior of the conduit. The flow detection device includes a processor and a computer readable medium storing instructions which, when executed, cause the processor to perform a spread spectrum analysis of the flow of the food product through the conduit. Methods for manufacturing food products are also provided.

A retort agitation system (100) for thermal processing of products includes product carriers 102a and 102b mounted on a low friction support system 104 for reciprocal movement of the carriers along the interior of a retort. The product carriers are driven in reciprocating motion by a drive actuator system 106 that can be positioned between the carriers 102a and 102b or endwise of the two carriers 102a and 102b. A drive actuator system 106 is linked to the carriers to cause the carriers to move along opposite reciprocating paths lengthwise of the retort. Reaction actuators 108 act on the carriers in opposition to the drive actuator system 106 to apply forces on the carriers for accelerating the carriers along the reciprocating paths of travel when such carriers reach the distal and proximal ends of the reciprocating travel paths.