A method of treating meat includes the steps of applying hemoglobin to the meat and pressure treating the meat by application of pressure to the meat at sufficiently high pressure and for a duration of time sufficient to rupture the cell walls of at least some microorganisms present in the meat. The method preserves the natural color of the meat, while eliminating pathogens and bacteria in the meat.

A system for providing a pre-mixed beverage from a distribution device includes a first container including a first consumable material and a second container including a second consumable material. A mixing block is arranged in fluid communication with the first container, the second container, and the distribution device such that a mixture of the first consumable material and the second consumable material is formed within the mixing block. At least one pump is operably coupled to first container, the second container, and the distribution device.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

A food material powder supply device 1 of the disclosure includes a supply tank 50 that temporarily stores food material powder in a tank 50A and supplies the food material powder to a processing container 2A of a food processing machine 2, a vacuum device 70 that reduces the pressure inside the supply tank 50 with vacuum pumps 71A and 71B, and a control device 3 that operates the vacuum device 70 to reduce the internal pressure of the supply tank 50 to be equal to or lower than a predetermined atmospheric pressure at which moisture of the food material powder is evaporated and cools the food material powder in the supply tank 50. A stirring member 54 which is driven to rotate during the cooling of the food material powder is arranged inside the tank 50A.

A microwave-heating system irradiates sealed packaged foods with microwaves to heat the packaged foods at 100 C. or higher for heat sterilization. The microwave-heating system includes a microwave generator to irradiate the packaged foods with microwaves of 2450 MHz in a multi-mode and a microwave generator to irradiate the packaged foods in a waveguide with microwaves of 915 MHz in a single-mode.

A device for high-pressure treatment of goods in a sealable high-pressure chamber may include a holding frame that holds the high-pressure chamber during pressurization, a closure having a sealing plug for sealing the high-pressure chamber, a hydraulic drive for moving the closure relative to the pressure chamber, and a support device that is movable between an end face of the high-pressure chamber and the holding frame and transmits force between the closure and the holding frame during pressurization. Axial forces acting on the sealing plug from the pressure may be absorbed by a force-transmission device configured as a semicircular disk. The semicircular disk may have an end face that faces the high-pressure chamber and a holder for a hydraulic cylinder. The semicircular disk may form a part of the outer shell of the hydraulic cylinder bearing the hydraulic pressure.

Countertop vacuum system, including a vacuum pump, suction device, the suction device including a pop-up arrangement, adapted for being mounted in an opening of the countertop, including a movable part and a stationary part, the stationary part having connecting means for mounting in the countertop opening and below a countertop working surface, the movable part being arranged for moving relative to the stationary part and for at least partially extending through the countertop opening, a suction hose, wherein the suction hose is connected to the vacuum pump. The suction hose is arranged extendable and retractable from an inner space of the movable part to the outside of the movable part. The system further has a suction adapter connected to the suction hose, wherein the suction adapter is provided with an interface for applying suction to a container.

There is disclosed a super critical hydrolysis extraction apparatus including a pressure container comprising a body and a lid coupled to the body to close a space formed therein to accommodate an object; a contact unit configured to open and close the body, while moving the lid forward and backward; and a pipeline unit comprising a supply line where a liquid for filling in the pressure container and a discharge line for discharging the liquid of the pressure container.

A system for vacuum chilling poultry product includes: a vacuum chamber configured to be evacuated to chill poultry product in the vacuum chamber; at least one inclined or vertical conduit coupled to the vacuum chamber, with the at least one conduit configured to hold at least one water seal when the vacuum chamber is evacuated; and a conveying mechanism that is configured to continuously convey the poultry product upwardly through the at least one conduit, then into and through the vacuum chamber, and then downwardly through the at least one conduit.

Compositions and methods that relate to improved chocolate milk are provided. The chocolate milk may be shelf stable and k-carrageenan free. The chocolate milk does not undergo visually detectable phase separation for at least 7 days. The chocolate milk that does not undergo the visually detectable phase separation contains from 1%-10% micellar casein w/v. Methods for preparing shelf stable k-carrageenan free chocolate milk are also provided and include mixing cocoa powder, sugar, milk, and micellar casein to obtain a mixture, and optionally heating and homogenizing the mixture, and subsequently subjecting the mixture to High Pressure Jet Processing (HPJ) or high pressure homogenization of at least 300 MPa, thereby producing the shelf table k-carrageenan free chocolate milk. The shelf stable k-carrageenan free chocolate milk of produced using such a method may be refrigerated temperature for at least 14 days, and does not undergo detectable phase separation for at least 14 days.