Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

Provided is a method for producing cooked rice for individual consumption using non-immersed rice capable of cooking rice having a taste equivalent to that of cooked immersed rice. A method for producing cooked rice for individual consumption using non-immersed rice including: a rice washing step of washing rice; a supply step of supplying washed rice and water into an individual meal cooking container having an open upper surface; a cooking step of cooking the individual meal cooking container to which rice and water are supplied with steam; a sealing step of sealing an upper opening of the individual meal cooking container containing the cooked rice; and a sterilization step of heating the sealed individual meal cooking container, in which in the rice washing step, rice is washed with warm water at 30° C. or more and 80° C. or less.

A method of canning and processing a particulate edible product, the method comprising: providing a metal can body with one open end; filling the metal can body through said open end with the particulate edible product and a volume of liquid, the volume of liquid comprising no more than 30% of the internal volume of the metal can; fixing a lid to the metal can body to close the open end; and using an induction heating process to heat the liquid in the can and thereby process the product.

A method of canning and processing a particulate edible product, the method comprising: providing a metal can body with one open end; filling the metal can body through said open end with the particulate edible product and a volume of liquid, the volume of liquid comprising no more than 30% of the internal volume of the metal can; fixing a lid to the metal can body to close the open end; and using an induction heating process to heat the liquid in the can and thereby process the product.

An apparatus for heat treatment of a product, in particular food product, and especially food product in a container such as a can, bottle or plastic pouch is disclosed. The apparatus comprises an unloading and loading section, a first treatment section having an inner wall defining a processing volume within which product is heated, a transfer section and a second treatment section having an inner wail defining a processing volume within which product is cooled, multiple carriers for retaining product during treatment designed to provide multi-stage pressure reductions that collectively reduce the maximum over-pressure within the apparatus to ambient pressure and thereby eliminate the need for sealable pressure doors or gate valves. The loading section incorporates means of linear movement of said product carriers in a continuous fashion. The carriers includes elements to create cavities between or within successive carriers and a plurality of throughapertures to force heat treatment fluid into direct contact with product as it flows from over ambient to ambient pressure. A heat exchanger recovers energy from cooling product and continuously re-applies that energy to heat product.

An apparatus for heat treatment of a product, in particular food product, and especially food product in a container such as a can, bottle or plastic pouch is disclosed. The apparatus comprises an unloading and loading section, a first treatment section having an inner wall defining a processing volume within which product is heated, a transfer section and a second treatment section having an inner wail defining a processing volume within which product is cooled, multiple carriers for retaining product during treatment designed to provide multi-stage pressure reductions that collectively reduce the maximum over-pressure within the apparatus to ambient pressure and thereby eliminate the need for sealable pressure doors or gate valves. The loading section incorporates means of linear movement of said product carriers in a continuous fashion. The carriers includes elements to create cavities between or within successive carriers and a plurality of throughapertures to force heat treatment fluid into direct contact with product as it flows from over ambient to ambient pressure. A heat exchanger recovers energy from cooling product and continuously re-applies that energy to heat product.

Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.

Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.

A sterilization module according to the present invention comprises: a sterilization housing that has an inner space capable of accommodating a cart; a sterilization heat treatment machine for heat-treating the cart accommodated in the inner space of the sterilization; a connection part that is provided in the inner space of the sterilization housing and moves the cart forward; and a rotation part that rotates the cart with respect to a cart rotary shaft, which is a predetermined rotary shaft, while gripping the cart.

A sterilization module according to the present invention comprises: a sterilization housing that has an inner space capable of accommodating a cart; a sterilization heat treatment machine for heat-treating the cart accommodated in the inner space of the sterilization; a connection part that is provided in the inner space of the sterilization housing and moves the cart forward; and a rotation part that rotates the cart with respect to a cart rotary shaft, which is a predetermined rotary shaft, while gripping the cart.