A container or load basket (80, 90) constructed for addressing thermal stratification of a product in the container/load basket and addressing thermal stratification of the processing medium during high pressure processing with a pressurized processing medium. The container includes an upper section (86, 96) forming a volume for receiving the product to be processed and a truncated lower section forming the bottom of the container. The bottom of the container is defined by a floor or partition (84, 92) extending across the lower portion of the container.The floor or partition can be constructed from the same material from which the upper section of the container is formed or a material that is more adiabatically active than the material from which the upper section of the container is formed.

A high pressure processing system includes a pressure vessel configured to receive a basket or container, a high pressure pump configured to pump a pressure media to the pressure vessel to raise pressure in the pressure vessel, and a heater or cooler system, such as thermal jacket surrounding the pressure vessel, and the thermal jacket contains heat transfer media that is heated and cooled. The high pressure processing system, in addition to processing food stuff at a very high pressure of at least 2,000 bar also processes the food stuff at any high temperature of about 40° C. or greater.

The disclosed apparatus, systems and methods relate to apparatus, systems and methods for minimizing lipid oxidation in products such as food products including tuna salad.

Method and apparatus for industrial microwave (MW)-assisted thermal sterilization and pasteurization using solid-state MW generators. One or more phased array generators heat packaged foods or liquids conveyed in transport carriers through a processing liquid providing supplemental temperature control and hydrostatic pressure. Generator output signals are computer controlled, allowing phase and power-ratio modulation to both adjust interference patterns within heating cavities and shift focus of heating energy.

A bulk HPP container (10) includes a flexible body portion (12) having closed off ends (14), at least one of which is depicted as being recessed to enable the containers (10) to be positioned end-to-end in an efficient manner, for example, when placed into an HPP pressure vessel, such as a wire wound vessel. One or more openings are provided in the body portion of the container with n appropriate closure for pumpable product to enter and exit the container. In this regard, an inlet valve (16) or other type of closure may be located at the opening in one or both of the ends of the container. Also, one or more outlet valves (18) or other type of closure are located at an opening on the body portion (12) of the container for emptying the container, for example, after HPP. The body portion 12) is composed of sufficient flexural strength and sufficient flexural modulus to enable the container to reduce in volume by from 0 to at least 30% while being rigid enough for reuse over a desired number of HPP cycles.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to the field of food dehydration and production of snacks. In particular, the invention relates to a method for drying vegetables using microwaves in order to produce an improved dried product. The invention also relates to said dried vegetables and to the use thereof in the agro-food industry.

A receptacle for storing, pressurizing, and dispensing packaged beverages. The receptacle includes an airtight chamber with a removable lid, wherein the joint between the lid and the chamber is also airtight. A gas valve allows for the inflow and outflow of gas, and a tap port and tap stem allow the beverage to be dispensed without breaking the seal of the chamber. A pressure relief valve allows for more rapid depressurization. The chamber can be used at high and low pressures, such as a partial vacuum, to prevent oxidation of a number of open beverages, such as beers, wines, and sodas. A pressure gauge port coupled with an optional pressure gauge allows a user to verify the appropriate pressure for the type of beverage being preserved. The gas valve may be disposed on a base of the receptacle, as may the pressure relief and/or the pressure gauge port.

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.

An apparatus for maintaining the temperature of an article at a temperature that is below the ambient air temperature includes an enclosure having an outer wall that defines an interior chamber for holding a volume of sealed air. An insert is disposed inside of the chamber and has a body that is made of a porous graphite foam material. A vacuum pump penetrates the outer wall and fluidly connects the sealed air in the interior chamber with the ambient air outside of the enclosure. The temperatures of the insert and article is maintained at temperatures that are below the ambient air temperature when a volume of a liquid is wicked into the pores of the porous insert and the vacuum pump is activated to reduce the pressure of a volume of sealed air within the interior chamber to a pressure that is below the vapor pressure of the liquid.