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.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

A high pressure process for decontamination comprises subjecting a hermetically-sealed package containing a product and a gas to an operating pressure by a pressurizing media containing water, wherein the product has a water activity less than or equal to 0.9; increasing the operating pressure to change the gas into a different phase; and maintaining the operating pressure for a sufficient length of time to achieve some decontamination inside the package.

The disclosure relates to preparation, processing, and packaging of fresh foods, particularly proteins. In various implementations, the methods include steps for ozone exposure, reduction of surface moisture, introduction of a modified atmosphere, and high pressure pasteurization. Prior to packaging the protein may be exposed to ozone and undergo dehydration to reduce the amount of moisture on the surface of the protein. The protein may then be packaged in a modified atmosphere, lacking oxygen, and then undergo high-pressure pasteurization.

The present invention relates to a method for producing and preserving a semimoist animal feed, it being distinguished by the fact that it comprises the steps of drying and preservation by thermal treatment and pressure treatment of the nonperishable semimoist animal feed packaged in a packaging unit. In a further aspect, the present invention is directed to a thus obtainable semimoist animal feed packaged in a substantially gas-tight packaging unit having improved storage properties, especially storage stability. Lastly, sales units comprising multiple packaging units, optionally detachable from one another, containing the semimoist animal feed are provided.

A recirculation circuit for a processing vessel is configured to process a load with a process fluid. The recirculation circuit includes a first circuit portion configured to recirculate a first portion of the process fluid through the vessel. The first circuit portion includes a first pump having a first flow rate and a first output pressure and a heat exchanger in fluid communication with the first pump. A second circuit portion is configured to recirculate a second portion of the process fluid through the vessel. The second circuit portion includes a second pump having a second flow rate higher than the first flow rate and a second output pressure lower than the first output pressure.

A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.

An automated system for the preparation and distribution of food, comprises: at least one supply station of at least one container adapted to contain a plurality of food ingredients; at least one filling station of the at least one container with the food ingredients; at least one pressurization station intended to apply an vacuum to the at least one container; at least one microwave cooking station of the food ingredients inside the at least one container; and a distribution apparatus/system(s)/component(s)/structure(s) (or the like) of the at least one container to an end consumer.

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.