In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

A system for deaeration of constituents of a liquid product blend includes a first liquid stream supply system and a second liquid stream supply system. A control system is configured to: (i) monitor flow of the first liquid and responsively/automatically control flow of the first deaeration gas in order to achieve a first target ratio of first deaeration gas to first liquid; and/or (ii) monitor flow of the second liquid and responsively/automatically control flow of the second deaeration gas in order to achieve a second target ratio of second deaeration gas to second liquid; and/or (iii) monitor a dissolved oxygen level of (a) the first liquid, at a location downstream of injection of the first deaeration gas, and (b) a combined liquid formed by mixing the first liquid and the second liquid, and to adjust the system based upon the dissolved oxygen level of the combined liquid.

Plug for high-pressure processing machines with a bag, comprising a duct for the passage of a pressure-transmitting fluid to the bag, another duct for filling and emptying of a product to be pressurized and a valve. The plug is further provided with a rod for opening and closing the valve. Said rod is located in the duct for the product and has its own inner duct joined to a cleaning agent chamber for the passage of the cleaning agent through the product duct. The invention also relates to a machine incorporating said plug and a method for the processing of pumpable substances. Hygienic design and very high pressure sealing requirements are met by the invention.

Plug for high-pressure processing machines with a bag, comprising a duct for the passage of a pressure-transmitting fluid to the bag, another duct for filling and emptying of a product to be pressurized and a valve. The plug is further provided with a rod for opening and closing the valve. Said rod is located in the duct for the product and has its own inner duct joined to a cleaning agent chamber for the passage of the cleaning agent through the product duct. The invention also relates to a machine incorporating said plug and a method for the processing of pumpable substances. Hygienic design and very high pressure sealing requirements are met by the invention.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

Disclosed is a method of producing brewed, matured or fermented food, comprising: exposing the food to sound having a frequency of higher than 1 Hz and less than 400 Hz during brewing, maturation or fermentation. The method enables improved efficiency with respect to the yield of desirable flavors and flavor development control and ideally also prolonged shelf-life. Also disclosed are systems for performing said method and food products produced by said method.

Disclosed herein is a refrigerator and a control method thereof. The refrigerator includes a purified water tank to store water, a flow sensor to detect an amount of water supplied to the purified water tank, a purified water supply valve to open/close a purified water supply flow path to guide water stored in the purified water tank to the carbonated water tank, a carbonated water discharge valve to open/close a carbonated water discharge flow path to guide the carbonated water to the outside of the refrigerator, and a controller to detect a position where water leakage occurs by sequentially opening the purified water supply valve and the carbonated water discharge valve in a water leakage mode.

A receptacle for storing, pressurizing, and dispensing packaged beverages. The receptacle includes an airtight chamber with a removable lid, wherein the joint between the lid and the chamber is also airtight. A gas valve allows for the inflow and outflow of gas, and a tap port and tap stem allow the beverage to be dispensed without breaking the seal of the chamber. A pressure relief valve allows for more rapid depressurization. The chamber can be used at high and low pressures, such as a partial vacuum, to prevent oxidation of a number of open beverages, such as beers, wines, and sodas. A pressure gauge port coupled with an optional pressure gauge allows a user to verify the appropriate pressure for the type of beverage being preserved. The gas valve may be disposed on a base of the receptacle, as may the pressure relief and/or the pressure gauge port.