Abstract:
A retort agitation system (100) for thermal processing of products includes product carriers 102a and 102b mounted on a low friction support system 104 for reciprocal movement of the carriers along the interior of a retort. The product carriers are driven in reciprocating motion by a drive actuator system 106 that can be positioned between the carriers 102a and 102b or endwise of the two carriers 102a and 102b. A drive actuator system 106 is linked to the carriers to cause the carriers to move along non-sinusoidal paths lengthwise of the retort. Reaction actuators 108 act on the carriers in opposition or in supplement to the drive actuator system 106 to apply forces on the carriers for accelerating the carriers along their non-sinusoidal paths of travel.
Abstract:
In at least one illustrative embodiment, an electromagnetic filter may include a transfer pipe and multiple electromagnetic filter elements positioned in an interior volume of the pipe. Each electromagnetic filter element includes a support comb, a solenoid coupled to the support comb, and multiple magnetic members arranged in a planar array positioned within an opening of the support comb. Each magnetic member may rotate about an end that is coupled to the support comb. The magnetic members may be magnetostrictive sensors and may include a biorecognition element to bind with a target microorganism. A method for fluid filtration includes coupling the electromagnetic filter between a fluid source and a fluid destination, energizing the solenoids of each electromagnetic filter elements, and flowing a fluid media through the transfer pipe of the electromagnetic filter. The fluid media may be liquid food such as fruit juice. Other embodiments are described and claimed.
Abstract:
The present example embodiments relate to food preparation devices using natural flowing and/or fan driven circulating air, and details for the construction thereof. Example embodiments are shown, which may be reduced in size and volume by the user. Example embodiments are shown which utilize natural convection airflow. Example embodiments are also shown which utilize fan driven air which flows in alternating directions.
Abstract:
A device for sterilizing cuboid-shaped cardboard/plastic combipacks in an autoclave, wherein the packs consisting of product and packing are subjected to heat treatment at a certain temperature over a certain period of time, wherein the product consists of a liquid and chunky portions, and wherein mechanisms are provided inside the autoclave to drive the packs rotationally about a rotational spindle, and a cuboid-shaped cardboard/plastic combipack for use in such a device.A plurality of packs, are arranged closely adjacent to one another in parallel rows, to be arranged on support floors and for a plurality of support floors loaded with packs to be arranged one above the other and fixed in their mutual positions. The cardboard for the pack used therewith is made water-repellent by means of glue to reduce the intake of water.
Abstract:
An in-line shell egg pasteurizer has a clean-in-place system. Empty shell egg carriers are placed in the water bath for multiple cleaning cycles. The cleaning solution level is lowered to expose the shell egg carriers and the top parts of the water bath walls. An air perturbation is used to agitate cleaning solution held in the bottom of the water bath and clean heating coils and other components located in the bottom of the water bath. Sprayers (e.g., nozzles, cleaning spray balls, etc . . . ) mounted on a hood over the water bath clean the top parts of the water bath walls and the empty shell egg carriers placed in the water bath.
Abstract:
A sterilization tray is composed of a tray body and a pressing member capable of moving in a direction perpendicular to the tray body. The bottom of the tray body is formed from a perforated plate through which high pressure steam or hot water passes at the time of moist heat sterilization, and a frame of the pressing member is formed from a porous member through which steam or hot water passes. When plural sterilization trays are stacked in a state in which a resin container (multi-chamber container) I is placed on the sterilization tray, the peripheral edge of an empty chamber part of the resin container is pressed by the pressing member of the sterilization tray stacked above, and deformation of the resin container during the moist heat sterilization can be prevented.
Abstract:
A system for pasteurizing a liquid product includes at least one liquid component that can be pumped, including a supply container for making the unpasteurized product available, an inlet line for conveying the unpasteurized product, a pasteurization circuit for pasteurizing the product, and an outlet line for conveying the pasteurized product. The pasteurization circuit includes a buffer container for holding the product during a prescribed constant contact time for pasteurization and a fluctuating flow rate of the product through the buffer container.
Abstract:
Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.
Abstract:
A system, method and computer-readable medium for producing a pasteurized liquid product. The system comprises a first supply comprising a concentrate having a water content being less than that of the desired liquid product; a second supply of water and/or sugar solution; a first heat treatment device connected to the second supply and being arranged to heat the water or sugar solution to a predetermined temperature for reducing a number of microorganisms in the water or sugar solution; at least one combiner connecting the first supply with the heat treatment device, and configured to combine the heated water or sugar solution with the concentrate to form a liquid product, wherein the predetermined temperature of the water or sugar solution is set such as to reduce a number of microorganisms of the liquid product by the heat energy of the heated water and/or sugar solution.
Abstract:
A receptacle for storing, pressurizing, and dispensing packaged beverages. 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. Chamber can also 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. Can be used with multiple types of gas, and is coupleable with both American and European tap systems. A pressure gauge port allows a user to verify the appropriate pressure for the type of beverage being preserved. Lid may have multiple taps to allow for the storage of multiple beverages.