Provided are processes for aseptically preparing fruits and vegetables, such as mashed potatoes wherein the process minimizes and/or eliminates free starch in the final product, thereby resulting in a product having a superior taste and/or texture. The process includes heating of the fruit or vegetable to a temperature sufficient to gelatinize starch in the fruit or vegetable. Moreover, the fruit or vegetable may then be cooled, such as to set the structure of the fruit's or vegetable's starch cells. The fruit or vegetable may be reduced in size, such as to about inch before mixing with further ingredients. The fruit or vegetable is then sterilized, which may include a 5 log kill step and result in halting the enzymatic reactions within the fruit or vegetable. After sterilization, the potatoes may then be cooled before being aseptically packaged and stored.

A method for pasteurizing freeze dried food comprises: 1) Determining the corresponding sterilization temperature according to the food to be sterilized, and determining the target water activity at the sterilization temperature; 2) Cooling the food to a temperature corresponding to the type of the food; 3) Removing the air from the sterilization chamber using a vacuum pump; 4) Introducing water vapor into the sterilization chamber, adjusting the steam flow rate after the food temperature reaches the sterilization temperature, and maintaining the food temperature at the sterilization temperature for a specific duration and ceasing the introduction of water vapor; 5) Capturing steam from the sterilization chamber and reducing the pressure in the chamber; 6) After the pressure in the chamber reaches or approaches the water saturation pressure corresponding to the cooling temperature prior to sterilization, charging clean air into the chamber until the vacuum state is released, and removing the food.

A method of reducing a temperature of at least one item including: transporting the at least one item on a moving substrate within an enclosure, the enclosure including at least one impingement apparatus; providing a coolant to at least one of a high pressure zone or a low pressure zone of the enclosure; circulating the coolant through the high and low pressure zones using a variable-speed gas circulation device of the impingement apparatus; directing impingement jets through openings in at least one impinger of the impingement apparatus toward the moving substrate disposed within the low pressure zone; and intermittently performing an operation on the at least one impingement apparatus during said transporting including: (i) reducing a speed of the variable-speed gas circulation device; (ii) vibrating the at least one impinger; and (iii) increasing the speed of the variable-speed gas circulation device.

A process method for aseptic canning and an aseptic canning system. The process comprises the following steps: placing a first solid-state food item into a sterilization pot, closing a pot lid of the sterilization pot; warming the interior of the sterilization pot, cooking the first solid-state food item, and sterilizing the first solid-state food item to produce a second solid-state food item; cooling the second solid-state food item in the sterilization pot; and in the aseptic environment within the sterilization pot, placing the cooled solid-state food item into a can and sealing the can. The system applying the process also is provided with a transfer apparatus used for transferring the first solid-state food item and/or the second solid-state food item.

Provided is a method for producing a processed food, in which the generation of a sulfur smell or the imparting of an unpleasant flavor like an accumulated sulfur smell is suppressed.

[Means for Resolution]

Provided is a method for producing a processed food in which the generation of a sulfur smell is suppressed, including the following steps (A) and (B):

(A) a step of bringing a transglutaminase and/or a reducing sugar into contact with a solid food material containing a protein as a main nutritional component; and

(B) a step of subjecting the food material after the step (A) to a heat sterilization treatment.

Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

A method for preparing food having at least a solid food component. The method comprises, during a high-temperature, short-time stage (HTST stage), cooking a surface of the solid food component at a temperature (HTST temperature) of greater than 140 C. The method further comprises, during a low-temperature, long-time stage (LTLT stage), cooking the solid food component at a temperature (LTLT temperature) of between 40 and 100 C. The method also comprises placing the food into packaging to form a sterile food package containing the food.

Method for decontaminating bulk food and/or feed material, in particular raw food and/or feed materials, comprising the following method steps: inserting the bulk material into a rotary tube dryer, increasing the temperature of the bulk material by means of at least one infrared radiator up to a defined treatment temperature range while at the same time rotating the bulk material, maintaining the temperature of the bulk material in the treatment temperature range during a treatment phase by means of the infrared radiator while at the same time rotating the bulk material, reducing the temperature of the bulk material to a discharge temperature while at the same time rotating the bulk material, discharging the bulk material from the rotary tube dryer.

Disclosed herein is a method for processing green coffee beans, including: (1) loading unroasted green coffee beans on a mesh-like plate, placing in a container the mesh-like plate having the green coffee beans loaded thereon, introducing water into the bottom of the container so as to be spaced apart from the lower surface of the mesh-like plate, and closing the lid of the container to seal the container; (2) placing the sealed container in a heating cabinet, and then steaming the green coffee beans at low temperature for 10 to 12 days while maintaining the internal temperature of the heating cabinet at 70 to 80 C.; and (3) opening the lid of the container, and then drying the steamed green coffee beans for 4 to 6 days while maintaining the internal temperature of the heating cabinet at 38 to 43 C.