The disclosure provides a sealing plug assembly including a plug body, a guide ring, a first sealing ring and an elastic component. The plug body has an annular outer surface having a plug side and an exposed side opposite each other and a first annular recess located at the annular outer surface and located between the plug side and the exposed side. The guide ring is sleeved on the plug body and located in the first annular recess. The guide ring has a first inclined surface. The first sealing ring is sleeved on the plug body and located in the first annular recess. The first sealing ring is located farther away from the exposed side of the annular outer surface than the guide ring. The first sealing ring has a second inclined surface matching the first inclined surface. The elastic component is sleeved on the first sealing ring.

A variety of plant products that are intended for consumption can become contaminated with microbial growth. The levels of contamination must be reduced or eliminated in order for the product to pass microbial growth testing standards. The contaminated plant product can be sterilized using high pressure processing to treat the product with a pressurized gas at a temperature for a desired period of time to reduce the level of the microbial contaminants present in the plant product to a predetermined acceptable level. After treatment, the sterilized plant product can then pass microbial testing standards and be fit for consumption.

An apparatus for sterilising material comprising a first pressure vessel, in which the pressure vessel has a vessel infeed and a vessel outlet. The vessel infeed and vessel outlet are adapted to form respective seals with the pressure vessel such that a desired pressure can be maintained in the pressure vessel, and wherein pressure vessel is depressurised such that the material deposited in the pressure vessel is sterilised and at least a portion of the inner surfaces of the pressure vessel are sterilised, such that the material deposited into the pressure vessel can be stored therein for a predetermined period.

The present disclosure relates to a vacuum preservation device, comprising a drawer including a drawer panel at the front end of the drawer, and a handle assembly. The handle assembly is coupled to the drawer panel, wherein the handle assembly includes a door body sealing assembly and a handle. A preservation container body comprises a preservation container body fixing part and a preservation container body sliding part. An electric push rod is coupled to the preservation container body and is coupled to the preservation container body sliding part and to the preservation container body fixing part.

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.

A food material powder supply device 1 of the disclosure includes a supply tank 50 that temporarily stores food material powder in a tank 50A and supplies the food material powder to a processing container 2A of a food processing machine 2, a vacuum device 70 that reduces the pressure inside the supply tank 50 with vacuum pumps 71A and 71B, and a control device 3 that operates the vacuum device 70 to reduce the internal pressure of the supply tank 50 to be equal to or lower than a predetermined atmospheric pressure at which moisture of the food material powder is evaporated and cools the food material powder in the supply tank 50. A stirring member 54 which is driven to rotate during the cooling of the food material powder is arranged inside the tank 50A.

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.

Methods and systems for modifying a temperature of a product to be sterilized while the product is in a sterilization chamber. Temperature modification may be achieved through air circulation, through manipulation of a temperature of one or more walls of the sterilization chamber, and/or through manipulation of pressure within the sterilization chamber. Using the capabilities of the sterilization chamber to accelerate product warming may reduce the time required to warm a product to be sterilized from a refrigerated state to a temperature at which sterilization is to be performed. After sterilization, the product may also be cooled in the sterilization chamber.

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40 C. and 80 C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0 C. and 4 C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.

A method includes heating a vacuum chamber to a first predetermined temperature, and providing an organic plant material within the vacuum chamber. A vaporizer is heated to a second predetermined temperature, and is in fluid communication with the vacuum chamber. The vacuum chamber is evacuated to a a first predetermined, sub-atmospheric pressure using a vacuum pump. A liquid reagent is injected into the vaporizer such that the liquid reagent transforms into a gaseous/aerosolized reagent. The gaseous/aerosolized reagent is introduced into the vacuum chamber. After waiting a predetermined duration, a sterilization of the organic plant material is achieved. The vacuum chamber is then vented to atmospheric pressure, and the vacuum chamber is again evacuated, to a second predetermined, sub-atmospheric pressure, to remove a reagent residue from the organic plant material, followed by a second venting of the vacuum chamber to atmospheric pressure.