The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. A partial flow of the treatment liquid is continuously removed from the circulation circuit and filtered by means of a membrane filtration means. Furthermore, a biocide is apportioned to the treatment liquid as process chemical, such that a concentration of the biocide does not exceed 0.4 mmol/L. In addition, a pH-regulating agent comprising at least one inorganic or organic acid is apportioned to the treatment liquid as process chemical, such that a pH value of the treatment liquid is set to a range from 3.5 to 7.0.

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.

An apparatus and method for reducing the temperature of a product include a housing having a chamber therein, and an inlet and an outlet in communication with the chamber; a plurality of zones in the chamber between the inlet and the outlet and arranged in descending order of heat transfer rate atmospheres for the product from the inlet to the outlet; a conveyor assembly for transferring the product from the inlet through the plurality of zones to the outlet; and a controller in communication with the chamber, the plurality of zones, the heat transfer apparatus, the conveyor assembly and the heat transfer rate atmospheres, the controller having stored therein physical characteristics and a heat transfer profile of the product to adjust and control the heat transfer rate atmospheres for the product such that a heat transfer rate of the product will decrease as the product is transferred from the inlet through each one of the plurality of zones to the outlet.

A thermal processing apparatus includes a conveyor belt for supporting work products during thermal processing that moves along a spiral path moving in a first direction arranged as a first tiered stack and then moves along a spiral path in a second direction arranged as a second tiered stack. A circulation system induces gaseous thermal processing medium from the tiers of the first and second spiral conveyor belt stacks and forces the thermal processing medium through a heat exchanger and then back to the tiers of the spiral conveyor belt stacks. The first tiered stack is divided into a first processing zone and a second processing zone, and the second tiered stack is divided into a third processing zone and fourth processing zone. A source of thermal processing medium is directed at the first processing zone to thermally treat the work product in the first zone by enhanced heat transfer. Optionally, a source of thermal processing medium is directed at the fourth processing zone to complete the thermally treatment the work product.

A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place.

A frozen product includes a frozen food composed of a source and a garnish, and a packaging material configured to package the frozen food. The frozen food includes a source layer composed of a frozen source, and a garnish layer arranged on the source layer and composed of the garnish which are frozen integrally with the source layer. The packaging material is configured to integrally package the source layer and the garnish layer.

The invention relates to a continuous process for freezing a flow of aqueous material in liquid form and moving the aqueous material through at least one tube from an inlet of the tube to an outlet of the tube so as to form a breakable or cuttable frozen extrusion without bursting the tube. The process creates an extruded material that comprises liquid aqueous material entrapped between frozen aqueous material to self-lubricate the extrusion as it moves through the tube. An apparatus for carrying out the process of the invention is also provided.

A method and device for freezing food items in a controlled and homogeneous manner. The method and device use plate freezers to bring the food items in a regulated manner through the whole freezing process.

Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.

Disclosed are methodology and apparatus for freezing the exterior crust of products, such as food products, in a manner that does not cause the exterior of the product to adhere to the surface on which it is placed during or after the freezing.