The present disclosure relates to a method for producing pulp-containing juice, which may produce pulp-containing juice without loss of nutrients while maintaining the flavor and color of a raw material. The method includes squeezing raw material for juice to obtain juice and sterilizing the juice by non-thermal high-pressure processing. Thus, the method may inactivate microorganisms or enzymes, maintain the quality of the juice in a fresh state, and prevent the flavor and nutrients of the raw material from being lost by high-temperature sterilization. In addition, through a quick freezing process, it is possible to prevent the layer separation phenomenon from occurring, prevent the nutrients from being destroyed by temperature changes, and maintain the uniform color of the pulp-containing juice even without using a colorant. A user can conveniently drink the pulp-containing juice produced by this method while feeling the flavor of the fruit thereof without loss of nutrients.

This invention proposes a method for prolonging the shelf life of perishable fruits and vegetables using a combination of non-destructive thermal and non-thermal sterilization techniques. Leveraging AI-based algorithms, it utilizes traceable data from the entire value and supply chain. This integration allows growers, processors, and traders to collect and analyze traceable data for informed decisions on product quality and safety, effectively minimizing spoilage and quality loss. The environmentally-friendly method uses AI for precise sterilization process control and monitoring, considering factors such as product characteristics and traceability data. This comprehensive approach enhances preservation, improves supply chain management, reduces food waste, and ensures food safety and quality in the fruit & vegetable industry.

A container assembly configured for use in a high pressure process (HPP) includes a container defining a container cavity and a fitment assembly coupled to the container. The fitment assembly defines a passageway arranged in fluid communication with the container cavity. The fitment assembly further defines a chamber within the passageway isolated from the container cavity. A pressure relief mechanism is operably coupled to the fitment assembly to relieve pressure within the chamber.

A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

The present invention relates to protein compositions. In particular, the invention relates to a method for the production of a composition comprising casein fibrils. Further aspects of the invention area composition comprising casein fibrils, the use of such a composition and a food product comprising the composition.

A method for the production of a stabilized packaged food product comprising the steps of: filling a tray with a predetermined quantity of a food starting material; introducing the tray into a pressure vessel and conveying the tray through the pressure vessel while performing the following steps in sequence inside the pressure vessel: (i) treating the food starting material with high-temperature pressurized steam to sterilize the material, and (ii) dosing the sterile food material inside said tray with a predetermined amount of sterile water; and (iii) applying a lid to the tray to seal the food product inside the tray while maintaining the tray in a sterile environment. Suitable food starting materials comprise starchy food products, such as rice, wheat or pasta, and/or meat or vegetable pieces. Also provided are an apparatus for performing the method and packaged stabilized full moisture food products obtainable by the process.

A cooler with an insulated housing comprising an encircling wall, base and lid, the insulated housing defining a storage cavity and having an air channel communicating from the storage cavity to outside the insulated housing, the air channel being defined by channel walls and forming at least in part a cylinder; and a vacuum pump integral with the insulated housing, the vacuum pump comprising a piston arranged to reciprocate within the cylinder under manual control from outside of the insulated housing. A method including placing material within a storage cavity of an insulated cooler, the material having an average temperature different than an ambient temperature; closing a lid over the storage cavity; and operating a vacuum pump to reduce the air pressure within the storage cavity. A combination of the cooler and ice within the storage cavity.

A process for preserving fresh meat which includes the steps of a) packaging fresh meat in a sealed package; b) placing the packaged fresh meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh meat to an elevated pressure of at least 50,000 psi pressure so that the packaged fresh meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh meat for a time of from 1 to 300 seconds and at a temperature of from 2 C. to 8 C.; e) reducing the pressure on the packaged fresh meat to ambient pressure; and f) removing the meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other meat handling procedures.

Provided is an innovative method for sterilization or inactivation treatment of heat-resistant spore-forming bacteria that demonstrates a sufficient sterilization effect in a reliable manner and that can be implemented using simple equipment by reducing the heat resistance of heat-resistant spore-forming bacteria by the effect of decompression treatment in a high-pressure process, and by carrying out a heat sterilization treatment after a predetermined resting time has elapsed after the decompression to thereby sterilize and inactivate heat-resistant bacteria that have reduced heat resistance. A method for sterilizing or inactivating heat-resistant spore-forming bacteria by performing, as a pretreatment of a heat sterilization treatment, a high-pressure treatment in which a hydrostatic pressure of 50 MPa or more and 200 MPa or less is applied to an object under a temperature of 50 C. or less, and a decompression treatment for decompression is carried out, after which the object having undergone the decompression treatment is subjected to the heat sterilization treatment after a predetermined resting time has elapsed after a variation in hydrostatic pressure by the decompression has occurred.

The method of the invention is characterized in that in the first phase the device installation is filled with processed liquid product, yielding a low pressure zone and then the processed liquid product is introduced under high pressure into the cavitation process, where moving at a rate of not less than 3 m/s and under pressure of not less than 20 bar is introduced to the cavitation and rotation location of the separated streams of the processed liquid product, which rotating in the further part, in the longitudinal axis of the cavitator, move in the opposite directions, resulting in differential pressure leading to cavitation process with effects characteristic for sterilization and homogenization with heterogeneous parameters, wherein in the next phase a separation takes place into a liquid product, which has a particle size larger than 600 nm and a liquid product which has a particle size smaller than 600 nm, wherein the liquid product of larger particle size is directed to cooling and complementary cavitation reprocessing, and the liquid product of smaller particle size is subjected to particle size analysis control, by which the liquid product, which meets the preset parameters, is directed to the finished product acceptance, and the liquid product which does not meet the acceptance criteria is sent to the next reprocessing.