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.

A food processing system includes a driving pulley, a driven pulley, a motor, a belt, and an actuator. The motor is configured to rotate the driving pulley. The belt is connected with the driving pulley and the driven pulley. The driving pulley is configured to rotate the belt. The belt is configured to rotate the driven pulley. The actuator is connected with the driven pulley. The actuator is configured to move the driven pulley relative to the belt between an extended position and a retracted position.

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.

A method for high fluid shear processing of a fluid uses an isolator that has a first sub-chamber for containing a first fluid and a second sub-chamber for containing a second fluid defined by a separator positioned in the chamber and movable between a first end of the chamber and a second end of the chamber. The two sub-chambers are in pressure communication with each other but are not in fluid communication with each other. A first fluid is pumped at an ultrahigh pressure into the first-sub chamber, and the pressure in the first sub-chamber causes a second fluid to be processed to be discharged from the second sub-chamber into a processing valve. A system is also provided for performing the steps of this method.

The invention relates to a method for producing a viscous food preparation from a natural fruit and/or vegetable powder. The method comprises a step (E4) of adding a quantity of water to said natural fruit and/or vegetable powder in order to produce a natural viscous fruit and/or vegetable food preparation, a step (E5) of pasteurising the natural viscous fruit and/or vegetable food preparation thus produced, and a step (E6) of packaging the pasteurised viscous food preparation in a sealed food container.

The present invention describes an apparatus or system for extending shelf life of biological soft tissue, the apparatus includes a holding means; means for introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; means for rinsing and means for extended cold storage intended for preservation. Moreover, the present invention also relates to a method for extending shelf life of biological soft tissue, the method includes the steps of introducing one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue; and extended cold storing of the biological soft tissue intended for preservation of the same; and wherein the method also includes rinsing the biological soft tissue before or after the introducing of one or more cell protecting agents into the extracellular and intracellular space of the biological soft tissue.

A method of manufacture of a breaded food product that includes the steps of: providing a solid or solidified substrate; applying a coating to the substrate to form a coated substrate; applying a crumb coating to the coated substrate to form a breaded portion; heating the breaded substrate to produce a cooked breaded portion; hermetically packaging the one or more cooked breaded portions within a flexible packaging material to produce a packaged foodstuff; and subjecting the packaged foodstuff to high pressure processing at a pressure of at least 100 MPa to produce a sterilized packaged foodstuff. The sterilized packaged foodstuff has a crumb coating that is not damaged by being subjected to the high pressure processing.

Protein enriched hummus compositions, mixtures, and products are disclosed within, along with the production thereof. Processes and methods for producing hummus products having increased nutritional value and improved consistency also are disclosed.

Provided a household electric appliance with a high/low-pressure function, and the household electric appliance with a high/low-pressure function includes a high/low-pressure forming apparatus, where the high/low-pressure forming apparatus includes a movement apparatus, a pressure forming rod, a pressure forming body, a pressure forming shell and a valve, and the valve includes a pressure suction valve and a pressurization valve. A pressure-resistant shell, a build-in groove, a sealing apparatus and a pressure-resistant build-in door are disposed on a device on a high-pressure compartment or a low-pressure compartment of the household electric appliance. The high-pressure compartment or the low-pressure compartment of the household electric appliance with the high/low-pressure function is integrally provided with or coupled with the high/low-pressure forming apparatus through a high/low-pressure control valve and a pipe.

There is provided a method of cooking and sterilization of food arranged in a sealed package comprising a one-way valve that opens at a supra-atmospheric pressure of 20-200 mbar, said method comprising the steps of: a) heating the sealed package to cook the food; b) subjecting the sealed package from step a) to a sub-atmospheric pressure such that gas leaves the sealed package through the valve; and c) autoclaving the sealed package from step b) at a supra-atmospheric pressure.