A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery.

A transporting element for accommodating and for transporting spherical, cylindrical or egg-shaped articles, in particular foodstuffs, in particular eggs, along a conveying route, has a plurality of mounts arranged one beside the other along the longitudinal extent. The transporting element is designed in the form of a channel-like body with an accommodating space curved in the form of part of a circle, as seen in cross section, and encloses an angle of at least 180. The mounts are designed in the form of slot-form apertures in that region of the channel-like body that is curved in the form of part of a circle. The apertures extending parallel to one another, and transversely to the longitudinal extent of the channel-like body, as far as longitudinal crosspieces on either side, these forming a respective longitudinal periphery.

A method for sanitizing food products on a production line (201), and a production line (100) for processing food products (103), comprising: a first processing enclosure (101) and a second processing enclosure (102) and a conveyor system (103) configured to move a food product through the first processing enclosure (101) and onwards through the second processing enclosure (102). The first processing enclosure (101) is coupled to a gas supply system (113) delivering a flow of gas at a gas temperature above 70 degrees Celsius via an orifice (113; 114) to generate a first processing atmosphere within the first processing enclosure (101) exposing at least a portion of the surface of the food products, while travelling through the first processing enclosure, to a first processing temperature (Ts) which is above 60 degrees Celsius. The second processing enclosure (102) is configured with an atomizing nozzle (106; 107) to deliver a spray of a supply of an antimicrobial chemical agent (123) towards the food products (103) travelling through the second processing enclosure.

A processing apparatus that includes: a pump; a microwave chamber; and at least one solid-state radio frequency source. The pump pumps a diary product through the microwave chamber; the solid-state radio frequency source includes one or more antennas and/or waveguides; the processing apparatus has a sensor and a control system, the sensor is configured to measure at least one property of the dairy product and at least one property of radiation reflected from the diary product, and a signal from the sensor is utilized by the control system to control the solid-state radio frequency source; a chamber is arranged between the microwave chamber and the solid-state radio frequency source so that the solid-state radio frequency source is free from contacting a wall of the microwave chamber, the chamber is cooled by a cooling unit that is configured to cool the radio frequency source.

A processing apparatus that includes: a pump; a microwave chamber; and at least one solid-state radio frequency source. The pump pumps a diary product through the microwave chamber; the solid-state radio frequency source includes one or more antennas and/or waveguides; the processing apparatus has a sensor and a control system, the sensor is configured to measure at least one property of the dairy product and at least one property of radiation reflected from the diary product, and a signal from the sensor is utilized by the control system to control the solid-state radio frequency source; a chamber is arranged between the microwave chamber and the solid-state radio frequency source so that the solid-state radio frequency source is free from contacting a wall of the microwave chamber, the chamber is cooled by a cooling unit that is configured to cool the radio frequency source.

The continuous pasteurization system (100) that pasteurizes raw food products (104) while substantially maintaining the raw state of the raw food products includes a conveyor (102) on which the raw food products (104) are loaded for delivery to a pasteurization apparatus 36, wherein the raw food products are quickly heated so that the temperature of the outer surface of the raw food products is raised sufficiently to achieve a desired pathogen kill level. Thereafter, the raw food products (104) are immediately cooled in a cooling apparatus (110) to remove the heat applied to the raw food product and maintain the substantial raw state of the raw food product. A control system (24) is connected to a processor (30) as well as various measuring devices and instruments, including temperature measurement devices (T.sub.1-T.sub.5) to control the operation of the pasteurization system (100).

A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85 C. and 99 C. to reduce the dwell time and increase throughput.

Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85 C. and 99 C. to reduce the dwell time and increase throughput.

Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.