Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

A method for producing an avocado food product with a reduced instance of pathogens, the method comprising: (a) removing the pip and peel from an avocado leaving the flesh of the avocado; (b) macerating the avocado flesh; (c) exposing the avocado flesh to an atmosphere comprising steam for a predetermined time; wherein the steam is generated at or greater than about atmospheric pressure.

A powder sterilization method for sterilizing powder, in particular an active pharmaceutical ingredient in powder form or food in powder form, using fluid vapor, in particular steam. According to the invention, the fluid vapor is applied to the powder in an evacuated treatment chamber (3), in particular it is applied to the powder during its free fall along a drop section (7), in particular in countercurrent.

Provided herein are techniques, devices, and systems for determining the safety of an ingestible product with respect to a contaminant as the ingestible product is being processed. A computing system may receive data associated with processing of an ingestible product. Based on the data, and using a model, the computing system may determine a value associated with the ingestible product with respect to a target contaminant. Based on the value, the ingestible product can be classified as a class label indicative of a safety of the ingestible product with respect to the contaminant, such as a classification of “safe” or “unsafe.” In some examples, a reduction of a contaminant in an ingestible product is dynamically monitored, in real-time, as the ingestible product is being processed.

The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing.

A food processing system is provided with: a heating unit equipped with a heating mechanism for indirectly heating food; a cooling unit equipped with an air blowing cooler for cooling the food heated by the heating unit; and a conveyor for transferring the food through the heating unit and the cooling unit. The integrated food processing system allows a large amount of sterilized food having a good texture, good taste and long shelf life to be provided.

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber and includes a curved back wall forming an air flow chamber. The angled axial fan enhances air flow around a product being processed on the conveyor belt. A heater employs shrouds and a series of baffle plates held together using a connecting pin to heat circulated air in a low-pressure area below the conveyor belt. Baffles in an upper chamber mix and direct heated, circulated air over the conveyed product.

Provided is a technique which enables highly efficient, low-cost production of a sufficiently disinfected high-quality rice gel using a rice gel production system and a rice gel production method for producing a rice gel. The present invention is provided with: a heating/stirring unit for heating a rice material with water added thereto in a sealed container under stirring, thereby providing a gelatinized product; and a pulverizing unit for pulverizing the gelatinized product obtained in the heating/stirring unit thereby providing a rice gel.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.