172results about "Cream treatment" patented technology

Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active temperature and pressure control system provided in at least one magnetron supported heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the conditioning stages, but still provide for continuous linear feed of products through conditioning tunnel. In preferred embodiment, the conditioning tunnel in includes a plurality temperature sensors, such as linear pyrometers for measuring the temperature of for mapping the temperature of products within the tunnel Moreover, preferably the conveyor is adjustable to move forward and rearward, and the magnetrons, which preferably operate at approximately 915 Mhz and 2400 Mhz, are adjustable to provide a controllable movement and amplitude. A controller is connected to the temperature sensors, conveyor and magnetrons to cause the conveyor to move products forward or rearward, or cause the magnetrons to move the magnetic field relative to the food products to more thoroughly and evenly cook the food products. Movement of the magnetron electromagnetic field and / or conveyor is controlled by software which utilizes the temperature and / or density measurements in a closed loop process to ensure uniform heating of the products.

A pressure cooker (1) comprises: a pressure vessel (2) for containing items to be cooked; an inlet (3) in a wall of the pressure vessel (2) for receiving steam from a steam source; and a pump (4) for pumping the steam from the steam source into the pressure vessel (2) through the inlet (3), wherein the pump (4) produces a maximum pressure below a maximum safety pressure for the pressure vessel (2).

Disclosed is a cooking appliance provided with: a water tank (30) disposed inside a main case (10); a steam-generation device (40) that generates steam by heating water supplied from the water tank (30); a heating chamber (20) to which steam from the steam-generation device (40) is supplied; an exhaust duct (72), provided inside the main case (10), for expelling exhaust from inside the heating chamber (20) to outside the main case (10); an exhaust temperature sensor (74) that measures the temperature of the exhaust air inside the exhaust duct (72); and a steam-generation decision unit that, upon cooking in which steam is supplied from the steam-generation unit (40) into the heating chamber (20), uses information on a physical quantity (the exhaust temperature measured by the exhaust temperature sensor (74)), which indirectly indicates whether there is water in the steam-generation device (40), to decide whether or not to halt steam generation, including the case in which the water tank (30) is out of water.

A steamer for steaming and / or steam cleaning an object. The steamer includes a reservoir for containing a liquid therein, a pressurized boiler system for generating steam under pressure from a portion of the liquid in the reservoir, a thermostatic control device for controlling a flow rate of the liquid delivered from the reservoir to the pressurized boiler system, and at least one steam output discharge port having a variable aperture size in fluid communication with the output of the pressurized boiler system.

The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

A heating cooker which prevents leakage of water even when an inlet of the water feed pipe is placed in any direction, and in which a water feed tank is removably coupled to the water feed pipe in any direction. The heating cooker includes a steam generator to supply steam into a cooking cavity defined in the heating cooker, a water feed tank to supply water into the steam generator, a water feed pipe to supply the water from the water feed tank into the steam generator, with the water feed tank removably coupled to the water feed pipe, a first valve to control an outlet provided on the water feed tank to discharge the water from the water feed tank, and a second valve to control an inlet provided on the water feed pipe to draw the water discharged from the water feed tank into the water feed pipe.

Disclosed herein is a preservation system for storage and logistic transport of nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray. The opposing shields also preferably having an upper constricted opening in close proximity to a rotating loader main body and at a common height with the constricting opening brought about by the nesting arrangement.

A cooker to smoker adapter is provided, and in one embodiment the cooker to smoker adapter includes first and second walls constructed to cooperate with a wall of a cooker to provide a fuel containment zone for receipt of fuel to be used in a smoking process. In another embodiment, one of the walls includes at least one aperture to readily permit the addition of fuel to the fuel containment zone. In yet another embodiment, a second aperture is provided in one of the walls, this aperture being adapted to receive a reservoir for a liquid. In a further embodiment, a liquid holding reservoir is provided integral with one of the walls. In another embodiment, stand-alone structures are provided to define a fuel containment zone to permit the burning of fuel while avoiding direct radiant transmission of heat from the fuel containment zone to a food which is being smoked. In one embodiment, the stand-alone structure is adapted to receive a reservoir for water. In a further one of the stand-alone embodiments, a cap is provided on the cooker to smoker adapter structure. In the stand-alone cooker to smoker adapters an aperture is included in the walls to permit the addition of fuel into a fuel containment zone. In the free-standing cooker to smoker adapters, a chute may also be provided to facilitate the addition of fuel into the fuel containment zone.

A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

The present invention includes an improved food enclosure designed to harness the steam produced during cooking so as to rapidly thaw and cook the food; however, the enclosure also advantageously vents the steam in order to provide a crispier, more desirable food product. A “venting” container according to one embodiment of the present invention, includes a tubular body having at least one open end and a cap for engaging the open end. The cap comprises upper and lower ends, which define an intermediate region therebetween. The tubular body and cap are at least partially sealed together by frictional forces resulting from the interference between opposing radially extending protrusions disposed on both the tubular body and the cap. These frictional forces are opposed and eventually overcome by a steam pressure generated from within the container, whereby the cap is driven from a closed to a vented position.

A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray. The opposing shields also preferably having an upper constricted opening in close proximity to a rotating loader main body and at a common height with the constricting opening brought about by the nesting arrangement.

An insulated cover and method that makes it possible to create a thermal environment on a home gas or charcoal grill similar to that produced by a wood fired brick oven or commercial pizza oven. The cover is made from a high temperature resistant, thermal insulation material that is encapsulated (sandwiched) between thin metal sheet or metal foil skins. The insulated cover covers both a food support surface that has been placed on the grill's grate directly over the grill's heat source and the remainder of grills grate area that is suspended directly above the grills heat source that is not already covered by the food support surface. The food items are cooked from below by the thermal energy stored in the food support surface, and from above by the thermal energy contained within the low volume zone created by the insulated cover resulting in uniform, fast, even and energy efficient cooking of food items like pizza.

The present invention relates to a dairy product that has ornamental patterns mainly based on color effects. The dairy product may have lateral stripes that are preferably visible through a transparent pot or matrix of the dairy product. Different lateral stripes of different colors are possible, and even a complete coating of the dairy product can be achieved.

A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

A rack oven having an oven interior, an access door, a baking chamber, a passive steam generator, and a heat exchanger. The heat exchanger includes a chamber containing burners, an undivided exhaust collection plenum positioned above the burner chamber, and a plurality of straight heat exchange tubes extending upwardly between and communicating with the burner chamber and the collection plenum. A blower circulates air within the oven interior among the heat exchange tubes, the steam generator and the baking chamber, and the steam generator produces steam using the circulating air heated by the heat exchange tubes.

An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

A combination food smoker and grill system that is an effective ellipsoid shaped food smoker designed to prevent direct contact of the meat to be grilled with an open flame thereby preventing the creation of carcinogenic, carbonized meat. More specifically, the combination food smoker and grill system is a pedestal smoker and grill assembly having an upper portion grill chamber with a hinged dome cover having at least one lift handle, an adjustable heat discharge vent, a lower portion grill chamber with a first comestible grill-screen, a second comestible grill-screen, a plurality of first comestible grill-screen supports, a plurality of second comestible grill-screen supports, a smoker screen assembly, a heat portal, and a heat column assembly having a base.

A smoke cooker with a chimney has a base, a cover detachably connected with the base, a chimney detachably connected with the cover and a lid assembly mountable on the chimney. The smoke cooker is able to be separated into an oven portion and a chimney portion so as to function differently. When the oven and the chimney portions are assembled, the smoke cooker is able to be used to roast food or cure food with smoke.

Provided is a device for treating a food product in order to reduce or eliminate the detrimental effects of the presence of oxygen which is in contact with the external surface of the product. The device includes a vat provided with a hood, containing a food product whose free surface is in contact with the atmospheric air, a solid electrolyte membrane, each face of the membrane being connected to an electrode, each electrode being connected to a current generator, a heater for making the electrolyte operate at the desired working temperature, a pump for discharging oxygen extracted, by the solid electrolyte, from the atmospheric air present above the food product, in a pipe, a pump for circulating the atmosphere to be treated, an oxygen analyzer for measuring the oxygen level in the gas atmosphere above the food product, a control unit for modifying the operation of the solid electrolyte as a function of the oxygen level and the gas atmosphere to be treated and the recirculation rate of the atmosphere and, optionally, a cooling unit.