In a method for conserving cooked food products, the food products are contained inside conservation containers having a total volume which is partially occupied by the food product and partially occupied by air in contact with the food product. The method includes reducing the oxygen concentration in a container which contains the food product by application of a reduced pressure generated by an ejector device which operates with compressed air so as to bring the oxygen concentration to values below 10%, within a duration time including a first time period in which the pressure in the container is brought to a value equal to the vapor pressure of the water contained in the food product and corresponding to the temperature of the food product and maintaining this condition for a second successive time period so as to reach the oxygen concentration below 10%.

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.

This invention aims to decrease the microbial load in liquid food and, at the same time, to reduce the enzyme content in said liquid, in addition to being conducted under temperatures ranging from 6° C. to 50° C. The process works in the following way: The process starts with gasifying the liquid food with pure nitrogen or a nitrogen-carbon dioxide mixture, compressing the gasified liquid to pressure between 250 bar to 500 bar, holding the pressure for at least 300 seconds, then giving an instantaneous decompression. Nitrogen with a carbon content between 1% and 10% may be used to lower the liquids' enzyme content.

The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavitation reprocessing, and the liquid product of smaller particle size is subjected to particle size analysis control, by which the liquid product, which meets the preset parameters, is directed to the finished product acceptance, and the liquid product which does not meet the acceptance criteria is sent to the next reprocessing. The device of the invention is characterized in that it comprises a low pressure pump (2), which is used to fill the device installation with processed liquid product, wherein in a subsequent operation the particle size analyzer (7) switches the high pressure pump (1) on, introducing at a pressure not less than 20 bar the processed liquid product into the cavitator (3), where the cavitation process takes place, the resulting liquid product having a heterogeneous structure is introduced into the separator centrifuge (4), in which takes place, depending on parameters, the separation of the flow into the heat exchanger (5) and the cavitation reprocessing, and the flow through the valve (6) to the particle size analyzer (7), which directs the liquid product to the reception point.

A high temperature food heating device includes a high temperature heating tank composed of three tanks, which are a main tank, a front reserve tank and a reserve tank, each of the front and rear reserve tanks has a first storage part having an opening at the upper part and a second storage part communicating with the first storage part at the lower part of the first storage part and having an opening at the upper part. In the high temperature food heating device, a communication chamber for communicating between a water surface of each of the second storage parts of the front reserve tank and the rear reserve tank and a water surface of the main tank and storing a liquid or a gas inside is provided, and a high pressure gas or a pressurized liquid is supplied from a high pressure fluid supply section into the communication chamber.

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.

A high pressure isostatic pressing food processing assembly (1a) has a vessel (2) with an internal chamber (21) closed at both ends with two head assemblies (3), each having a body (31) that includes a blocking chamber (32), a plug (35) disposed displaceably within the blocking chamber (32) and provided with a sealing means (351) apt to enter and sealingly close the internal chamber (21) during a pressure applying phase. The assembly (1a) includes at least two longitudinal tie-rods (4) juxtaposed around an external surface of the vessel (2), wherein each end of each tie rod (4) passes through a tie member (6), coupled with the vessel (2), and is coupled with a resisting surface (421, 43) transferring axial load on the tie member (6) at an axially external side of the end of the tie rod (4).

Food compositions comprising a milk ingredient and oats are described. Food compositions described provide a convenient alternative to overnight oats. Food products containing food compositions that include a milk ingredient and oats, as well as methods of making and using such food compositions and food products are also described.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product; electrically pulsing the kava product; homogenizing the kava product; cooling the kava product; and packaging of the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition.

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.