Soft plant foods and a method of producing the same are revealed. The method includes steps of (a) providing a plant food; (b) immersing the plant food in a decomposition-enhancing enzyme solution; (c) performing a plurality of instances of high-pressure treatment on the plant food immersed in the decomposition-enhancing enzyme solution; (d) allowing the plant food having finished step (c) to react at 40 to 65 C. for 20 to 60 minutes; and (e) applying a pressure of at least 400 MPa on the plant food having finished step (d) for 3 to 10 minutes. The method is effective in speeding up the production process and preventing loss of nutrients of the plant foods.

A machine for vacuum treatment of food products, which includes a base structure which defines a vacuum chamber which can be connected to a vacuum pump. At least one filtration device is interposed between the vacuum chamber and the vacuum pump and has elements for varying at least one thermodynamic/fluid dynamics parameter of the air flow aspirated by the vacuum pump; the filtration device includes at least one conveyor of the air flow, which is provided with elements for varying the advancement direction of the air flow and which is, with at least one part thereof, in a heat exchange relationship with a cooling circuit, and at least one collection manifold for collecting the water and the particles separated from the air flow.

The present invention is direct to an co-fruit pulp based edible composition in winch an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimen-mortally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

A method for manufacturing a shelf-stable bacon-based food product is provided, the method including: (a) selecting a bacon starting material having a linoleic acid concentration of about 14% or less of total fatty acid content; (b) mixing the selected bacon starting material with at least one natural antioxidant and one or more additional ingredients to provide a bacon-based blend; and (c) freeze-drying the bacon-based blend to provide a shelf-stable bacon-based food product. Bacon-based and bacon-first food products formulated according to the disclosed methods and having enhanced shelf life are also provided herein.

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.

System for protecting and securing bags for bulk high pressure processing equipment including at least one tube provided with holes, covers for evacuating and connecting the ends of the tube or tubes, the tube or tubes being anchored to the covers, a protector for the bag adapted to lengthen the outlet path of the processed product once the depressurization of the equipment is produced, and a fitting for the protector for connecting the protector to the cover on the side from which the product in the bag comes out.

A method of making a porous, dehydrated food product comprises subjecting a food product to pulsed electric field treatment to form pores in the cell membranes of the food product, freezing the treated food product, and exposing the treated frozen food product to microwave radiation in a vacuum chamber at a pressure that is less than atmospheric and at which the boiling point of water is above 0 C., causing the frozen food product to thaw and water to evaporate to produce the porous, dehydrated product. The process is faster than freeze-drying and consumes less energy. The pulsed electric field treatment does not result in structural damage to the product, despite the thawing of the frozen product during the drying process.

A method of producing bacteria reduced raw, fresh, ground meat products comprises obtaining a first portion of meat and a second portion of meat. The first portion is treated with a treatment selected from the group consisting of grinding the first portion to create a ground first portion and then treating the ground first portion with HPP, and treating the first portion with HPP to create a HPP'd first portion and then grinding the HPP'd first portion. The second portion is treated with a suitable chemical, and then the second portion is ground. The first portion and the second portion are combined to create a bacteria reduced raw, fresh, ground meat product.

An apparatus for enhancing phase contact and chemical reactions is provided. The apparatus comprises at least one high-turbulence mixing stage and at least one high-shear-stress and high-cavitation stage. The stages are adapted to cause an increase in relative sliding speeds of phases involved in a multiphase flow passing through the stages. The high-shear-stress and high-cavitation stage comprises a rotor having radial teeth housed in a cavitation chamber surrounded by a stator having radial teeth. The facing surfaces of the radial teeth have a parabolic profile in circumferential direction. For each tooth, the parabolic profile lies along a curve of a parabola of which a vertex is arranged at a rear edge of the tooth, with respect to a direction of rotation of the rotor, and along a radius extending from the rear edge to a center of the rotor. The focus of the parabola is also located on the radius.