## Materials and Methods
### Data Collection during Processing  
A total of three process trials are reported in this research to determine the (1) processing energy and GHG balance, (2) processing time, and (3) volatile compounds in the food materials from typical steam jacket processing and Steam Infusion Vaction(tm) Pump heating. The time periods for cooking and processing were recorded for food material to a defined set temperature during each trial using a data logger for each cooking stage. Heat transfer was calculated during the cooking processes using the published specific heat capacities of the food materials so that an assessment for the efficiency of the steam infusion process could be made. The specific heat capacity (SHC) of product was calculated using published data for each ingredient and allocating these data to the recipe used, giving a mean SHC value [12]. Energy conversion factors for GHG emissions were obtained from the UK Government reported conversion factors (from the UK Department for Business Energy and Industrial Strategy 2020). The batch trials were as follows:  
1. The processing energy and GHG balance trial processed batches of vegetable soup that had the following ingredients (specific recipe amounts are protected due to commercial sensitivity): butter, cream, milk, cabbage, mushroom, onion, potato, spinach, and tomato. As guidance, recipe typical amounts for a vegetable soup will be 35-45% \(w/v\) vegetables, 5% \(w/v\) butter, 5% \(w/v\) cream, 10% \(w/v\) milk, and processed to 100% volume with water. The soup was cooked using the Steam Infusion Vaction(tm) Pump and using a steam jacket vessel method separately to compare performance.
2. The processing time trial provided further temperature assessments and demonstrations of the Steam Infusion Vaction(tm) Pump data collection for water and a chocolate custard product. These were used as typical examples to show the diversity of products that can be processed with respect to time required to reach 90 C. These are reported to demonstrate both the data collection and the Steam Infusion Vaction(tm) Pump processing times achieved under trial conditions.
3. The volatile compounds in the product trials processed batches of a curry sauce that contained water (27% \(w/v\)), onion (7% \(w/v\)), tomato (15% \(w/v\)), rapeseed oil (5% \(w/v\)), tomato puree (10% \(w/v\)), ground spices (15% \(w/v\)), which comprised paprika, coriander, mustard, fenugreek leaf, and coriander leaf. The recipe used contained a modified maize starch (3% \(w/v\)), sugar (3% \(w/v\)), garlic puree (7% \(w/v\)), salt (3% \(w/v\)), and yeast extract powder (5% \(w/v\)).  
Three trials report the energy balance, process time impact, and volatile analysis of typical steam jacketed kettle and Steam Infusion Vaction(tm) processing. This provides a platform for assessing the systemic impact of Steam Infusion Vaction(tm) Pump processing in the food and beverage industries. The steam jacketted kettle used for the trials also incor  
Figure 2: The OAL Steam Infusion Vaction(tm) pump mounted in a cooking kettle with a scraped surface agitator. Image provided by OAL.  
porated a Steam Infusion Vaction(tm) Pump to support the consistency of the comparisons made. The Steam Infusion Vaction(tm) Pump used generated steam from an oil fired boiler and used the GHG conversion factors provided by the UK Greenhouse Gas Conversion Factors for Company Reporting (Defra 2019) [13].