The invention relates to the validation of decontamination processes and in particular to new surrogate organisms and mixtures of said microorganisms used for validating the decontamination processes.

Provided herein is a method of sterilizing a seasoning sauce which includes performing sterilization at an ultra-high pressure. The method of sterilizing a seasoning sauce according to an embodiment has a more excellent sterilization effect on a seasoning sauce than that of an existing heat sterilization method and enhances taste and flavor of the seasoning sauce.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

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.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles, wherein the particles are composed of, comprise or consist of a material which is magnetic and/or electroconductive; b. heating the particles in the bed to form a cooking medium in the form of a heated bed of particles, wherein in step b the particles are heated at least partially by electromagnetic induction; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the elements to form a plurality of cooked snack food pieces, wherein the heated particles transfer heat into the elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

A method of cooking a snack food, the method comprising the steps of: a. providing a bed comprising a plurality of particles; b. heating and moving the particles in the bed to form a mobile cooking medium in the form of a heated, mobile bed of particles; c. providing a plurality of snack food precursor elements in the cooking medium thereby to cook the snack food precursor elements to form a plurality of cooked snack food pieces, wherein the heated, mobile particles transfer heat into the snack food precursor elements by thermal conduction; and d. separating the plurality of snack food pieces and the cooking medium.

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 pasteurization unit and process for pasteurization of products such as cannabis and hemp.

An impinger for cooling or freezing products includes an impingement plate containing openings for directing impingement jets of a mixture of gas and solid or liquid cryogen toward the products transported on a conveyor, wherein the openings in aggregate have an open area of about 7% to about 12% of the total surface area of the impingement plate, the impingement plate providing a back pressure restriction of about 220 to about 475 Pa. A process for cooling or freezing products within a housing chamber includes transporting the products, particularly IQF food products, on a moving substrate within the chamber, mixing a gas with solid or liquid cryogen to form a mixture, directing the mixture to the aforementioned impinger; and selectively directing the pressurized impingement jets of the mixture from the impingement plate toward the products transported on the substrate.