A fluid processing assembly includes a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen.

A method for controlling a microwave heating system is provided. The method may be used with a system having a liquid-filled microwave heating chamber and includes measuring the value of one or more microwave system parameters. Suitable parameters can include, for example, net microwave power discharged, the temperature of the liquid in the microwave chamber, the flow rate of liquid through the microwave chamber, and the speed of the conveyance system disposed within the microwave chamber. The measured value of the selected parameter is then compared to a target value for that parameter in order to determine a difference. Based on the difference, one or more actions can be taken in order to start, stop, or alter the operation of the microwave heating system.

A process for manufacturing dry sausage. The process includes preparing a dry sausage meat mixture, stuffing the mixture into a casing or mould, fermenting the mixture, heat treating the mixture, cooling the mixture to a temperature sufficiently low to permit slicing, slicing the sausage, placing the sausage onto a conveyor, and passing the conveyor and sausage through a chamber. The process also includes introducing a supply of conditioned air into the chamber, the air having a relative humidity below about 60% and a temperature in the range of at least about 40 F. to 130 F., and introducing a supply of microwaves into the chamber. The air supply and microwaves are selected to reduce the moisture content of the meat to a predetermined moisture to protein ratio.

An apparatus and method to heat food in a sealed-closed package without having the package open during heating involves disposing a package in a chamber with fluid above atmospheric pressure to engage an exterior of the package with sufficient force to prevent the package from becoming unsealed. The package can include at least a portion that includes a microwave interactive material that interacts with the food during microwave energy exposure and can include areas that substantially reflect microwave energy at areas of the food susceptible to overheating or crisping. The fluid can be a gas, such as air.

A system and method for decontamination of product is described. An object to be treated, which may be a food product or a medical device, is placed in a substantially closed dielectric container with a working gas. The container is placed in an apparatus capable of producing a controlled electrical discharge so as to create reactive ion species within the package. The object to be treated may be exposed either the immediate products of the electrical discharge or the long lasting reactive ion species, or both, so as to treat the object to reduce or eliminate specific contaminants, which may be biological pathogens or the cause of product spoilage, or inorganic contaminants. The reactive ion species may result from an atmospheric non-equilibrium plasma (ANEP) formed by the apparatus and the treatment may be performed without significantly increasing the bulk temperature of the object being treated.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

A method for curing a plant material is disclosed. The method includes loading the plant material inside a dark chamber and maintaining a humidity level and a temperature inside the chamber at a first humidity level and a first temperature, respectively, for a first time duration. The first humidity level is between 65 percent and 85 percent and the first temperature is between 45 degrees Fahrenheit and 65 degrees Fahrenheit. The method further includes changing the humidity level and the temperature inside the chamber from the first humidity level and the first temperature to a second humidity level and a second temperature, respectively, upon elapse of the first time duration. The second humidity level is between 45 percent and 65 percent and the second temperature is between 65 degrees Fahrenheit and 85 degrees Fahrenheit.

A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30 C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.

A method for preparing a substantially pasteurized and/or sterilized food product; the method, which can be used to produce pasta sauces or soups, comprises: a cooking step, during which a base of the food product is obtained by thermally treating a first component at a temperature exceeding 30 C.; a mixing step, during which said base and a second, substantially solid component are mixed together so as to obtain a mixture; and an ohmic treatment step, during which said mixture is subjected to an ohmic treatment so as to obtain the substantially pasteurized and/or sterilized food product.