An apparatus for the continuous ohmic thermal treatment of a fluid product includes a conduit defining a longitudinal flow path for the product to be treated extending between an inlet and an outlet. The conduit includes a first and a second heating chamber that are disposed longitudinally along an axis and arranged in sequence, with each heating chamber including a first electrode and a second electrode, separated by an electrical insulating member. The first electrode is located near the inlet or the outlet of the conduit, and the second electrode is located in an intermediate zone of the conduit. A first and a second rotor extend into the first chamber and the second chamber, respectively, and are rotatable about the longitudinal axis. A support system is configured to support in the radial direction the first and second rotors at the intermediate zone of the conduit.

A method for regulating a transport velocity in a pasteurizer comprises regulating of the transport velocity by changing, such as reducing or increasing, the transport velocity, making a corresponding first change, such as reducing or increasing, of a first number of pasteurization zones by a second number, and making a corresponding second change, such as increasing or reducing, of a third number of cooling zones by the second number. A device for carrying out the method comprises: a pasteurizer having a first number of pasteurization zones and a third number of cooling zones, a transport device for transporting containers at a transport velocity, a control device configured for the changing of the transport velocity, making the corresponding first change, and making the corresponding second change.

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

An electromagnetic system includes a channel and at least one chamber comprising a first end and a second end. The channel traverses at least a portion of a longitudinal length of the at least one chamber, whereby the channel enters the chamber at the first end and exits the chamber at the second end. The channel includes an internal cavity for allowing materials to flow therein and be exposed to electromagnetic energy. In one embodiment, the chamber is designed so that the materials in the channel is exposed to lower electromagnetic energy at the first end of the chamber and exposed to a higher electromagnetic energy at the second end of the chamber.

Systems and methods for plasma sterilization are described. The sterilization method includes placing a substance to be sterilized in a rotating chamber (e.g., drum) and exposing the substance to a radio frequency (RF) plasma. The mixing of the substance and plasma is further promoted by generating a magnetic field that produces a force on the substance in a direction opposite to the rotational direction of the chamber. In other aspects, the chamber may have a gas permeable wall. In addition, the substance may be exposed to acoustic shock waves produced by a modulating RF generator.

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100 C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

Refrigerated Processed Foods of Extended Durability (KEPFED) with a pH value of at least 4.6 and whereby the REPFED at a temperature between 0 C. and 10 C. is free of vegetative Listeria monocytogenes and/or feacal streptococci and/or Clostridium Botulinum and Bacillus cereus which are killed and whereby the spores of said bacteria are at least fatally injured, such that the spores can no longer grow out vegetatively into the relevant bacteria. And a method (1) for preserving the aforementioned REPFEDs that are stored in refrigerators.

Provided is a method and device for an electronic cooker to control heat preservation. The method includes: acquiring holding temperature data for a food; predicting serving time point data for the food; acquiring serving temperature data for the food at a time point indicated by the serving time point data; determining time point data of terminating the heat preservation for the food in accordance with the serving time point data, the serving temperature data, and the holding temperature data; and terminating the heat preservation for the food at a time point indicated by the time point data of terminating the heat preservation.

Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100 C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.