A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

The present application relates to an instant rice and, more particularly, to an instant whole-grain rice, wherein even when the instant rice is prepared using raw ingredients which are that are susceptible to microbial contamination or difficult to sterilize, the microorganisms in the final instant rice are lower than a standard value, and thus a sufficient sterilization effect can be exhibited, and deterioration of rice quality, which may be caused due to strict sterilization, may not occur, and thus instant rice with excellent texture and taste quality can be provided.

Embodiments herein include processing systems for food products and related methods. In an embodiment, the processing system includes a housing and a product conveyor. The housing defines a processing channel that includes an electromagnetic wave heating chamber. The electromagnetic wave heating chamber is at least partially filled with a fluid, such as a fluid. The conveyor mechanism can convey food products continuously along a conveyance path including a serpentine pathway that includes a plurality of hairpin corners where a direction of the conveyance path is reversed and a depth of the conveyance path is increased. The electromagnetic wave emitting apparatus emits electromagnetic energy into the pathway. The average pressure in the electromagnetic wave heating chamber changes along the conveyor mechanism. The orientation of products along the conveyance path varies minimally along at least portions of the conveyance path. Other embodiments are also included herein.

A method and device to treat liquid to reduce the amount of microorganisms in the liquid to a preselected level and/or to mitigate the growth of microorganisms are disclosed. Utilizing the method or device, liquid product is sprayed into a cavity of a reactor using a nozzle that produces a flat spray to provide means for efficient heating and treatment of the liquid.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

A fast home curing device comprises a top cover, a body and a power module. A pressure sensor, an electromagnetic valve, an air pump, a controller and a power module are disposed inside the chamber. The top cover and the body form a sealed space when combined. An electromagnetic valve air inlet is connected with a ventilating hole located on the outer surface of the top cover, an electromagnetic valve air outlet is connected with a venting tube disposed on a bottom of the top cover. An air pump air inlet is connected with a suction hole located on the bottom of the top cover, an air pump air outlet is connected with the ventilating hole. A pressure sensor output is coupled with a controller input. An air pump input and an electromagnetic valve input are coupled with a controller output respectively.

The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.

The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied. The cushions, tubes or similarly elastic structures are filled with the pressure and temperature control medium in such a manner that substantially uniform pressure forces act on the packed product and the packed product can be held in a predefined temperature range which is maintained for a predetermined period. On expiry of the predetermined period, the packed product is then rapidly cooled by exchanging the temperature control medium.

A method and apparatus for continuous pressure cooking product includes a pressure cooking section, an isolating chamber, and an output section. A first product and fluid valve is between the pressure cooking section and the isolating chamber. A second product and fluid valve is between the isolating chamber and the output section. A fluid valve is between a source of pressurized fluid and the isolating chamber. Product is provided to the pressure cooking section and cooked. The fluid valve is opened so that the isolating chamber becomes substantially the same pressure as the pressure cooking section. The first controllable product and fluid flow valve is opened and product enters the isolating chamber, and then closed to isolate product in chamber. The second controllable product and fluid valve is opened and product moves from the chamber to the output section. Then the second controllable product and fluid valve is closed.