Disclosed are methods and devices for reducing the number of pathogens in a liquid. The methods or devices uses one or more of pressure, pressure drop, increased temperature, rate of temperature increase, and inert gas to kill pathogens. In one embodiment, inert gas is dissolved into a liquid at a pressure greater than ambient pressure. The pressure is later rapidly reduced, which causes inert gas to be released from the liquid. This reduces the number of pathogens in the liquid. Other method steps or processes that do not utilize inert gas are also disclosed.

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 or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

A method of making a food kit for on-demand preparation of fresh filled pasta having much the same properties as homemade fresh pasta includes making first components consisting of unit portions of single or double sheets of fresh pasta with a predetermined flat shape; cooling, vacuum packaging, high-pressure pasteurizing and refrigerating the pasteurized unit portion so as to maintain their structure and physical-rheological properties unaltered, and avoid pre-gelatinization of starches; and making second components consisting of pre-dosed pralines of filling, which later undergo pasteurization, packaging and possibly freezing. The first and second components are packaged and collected in a container for fresh or frozen storage, and are ready to be joined together in their present state or after thawing, for on-demand preparation of fresh filled pasta before cooking, thereby avoiding exchange of water, salts and other ingredients between the components.

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 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.

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.

Systems and methods for processing a product. The methods comprise: receiving the product in a vacuum chamber, the product enclosed within a first packaging item having at least a portion that is semi-permeable under vacuum conditions; introducing a reagent into the vacuum chamber (the reagent comprising a combination of a sterilization substance for sterilizing the product and a preservation substance for preserving a sterilization state of the product); causing the reagent to pass through the portion of the first packaging item that is semi-permeable such that a sterilization of the product by the sterilization substance occurs concurrently with a modification of an internal atmospheric condition within the first packaging item by the preservation substance; and preserving the sterilized state of the product via the modified internal atmospheric condition of the first packaging.

A vacuum pump, particularly for apparatuses for food preservation, which includes a pump body, the peculiarity of which is that it includes a permanent-magnet motor with variable rotation rate which is adapted to control the pump, and an electronic power and control board, controlled by the permanent-magnet motor with variable rotation rate.

Provided are a polyphenol-rich and low-sugar beverage of fermented jujube pulp and a preparation method thereof. The fermented jujube pulp beverage is prepared with a method including the following steps: (1) selecting jujubes that are free of rot and are not insect-eaten, rinsing with pure water, pre-boiling in boiling water, and removing cores; (2) beating the jujubes whose cores are removed in step (1) into a beating machine to obtain a jujube pulp; (3) pouring the jujube pulp in step (2) into a colloid mill for processing to refine jujube peels to obtain a refined jujube pulp; (4) subjecting the refined jujube pulp to ultra-high-pressure sterilization; and (5) inoculating Streptococcus thermophilus into the jujube pulp after the sterilization in step (4), and performing a fermentation cultivation to obtain a fermented jujube pulp.

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.