Abstract: An air purification and disinfection system includes an apparatus having a housing, an ultraviolet disinfection chamber, an air mover, and an air distribution unit in communication with the disinfection chamber. Air is passed through the disinfection chamber where it is purified and disinfected before it is delivered to the user of the apparatus through the air distribution unit. The apparatus can be configured as an open or a closed circuit system. The system may be configured to purify air in an airplane, a conference room, a classroom, or as a portable unit for an individual user. As a portable unit the disinfection chamber can be incorporated into a back pack, a vest, a purse, a briefcase, a shoulder bag, a cervical collar, or any other format for being carried by the user.

Abstract: The present invention abstract describes the steps of a process for the preparation of green tea and the respective end product, wherein, in the initial step of the proposed process, the young leaves (buds) of yerba mate are subjected to steam at between 90 and 100° for a certain time, the moisture is removed from the steaming step, and, after passing through the steam (steaming step) and twisting, the leaves are cooled (cooling step), rolled (1st rolling), dried for the first time (1st drying), rolled for the second time (2nd rolling), dried for the second time (2nd drying) and separated (segregation step).

Abstract: Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pulse flours, e.g. pea flour, lentil flour, chickpea flour, faba bean flour, navy bean flour, pinto bean flour, black eye bean flour and black bean flour.

Abstract: A device that can be used to store blood product and/or cellular culture that may or may not be under pressure. The device includes a chamber that can be hermetically sealed and a flexible secondary bag which can be placed in the chamber. The chamber is designed to receive at least one secondary bag that contains a conventional storage bag containing blood product and/or cellular culture. The storage conditions are created in the chamber and may or may not include 1) creating a pressure higher than atmospheric pressure, 2) creating a refrigerated temperature, and/or 3) providing agitation to the secondary bag. The secondary bag is filled with a gas system that is used to facilitate in the storage of the blood product and/or cellular culture. The secondary bag can be made of a material and/or include a coating or film that is impermeable to the gas system and to the gas inside the chamber.

Abstract: A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

Abstract: A process for the production of soybean meal with a high content of soluble proteins in which a soybean meal with a content of soluble proteins in KOH in the range of 60 to 75% is reached, in which the soluble sugars are first removed from the soybean meal for extraction with aqueous ethanol solution and then the oil by extraction with hexane, without intermediate desolventization and in a single integrated industrial unit; an SPC soybean meal having 58-62% of a crude protein content; and 60-70% of soluble proteins in KOH.

Abstract: A process for producing food having fried organoleptic properties with low oil content such as instant noodles with good aroma, taste, mouthfeel, colour and other characteristics by incorporating an antioxidant into the dough and cooking it in a stream of circulated air at a temperature of 100° C. or above.

Abstract: The invention provides formulations for use in food products. The formulations provided herein are comprised of stabilizers, including modified food starches, sweeteners, dairy or non-dairy products, and optionally flavorings, and colorings. The formulations can be used in dessert food products, especially in tres leches cakes.

Abstract: A fluid delivery system illustratively includes a spout, at least one valve in fluid communication with the spout, and a disinfectant device, illustratively an antibacterial device, fluidly coupled to the spout. The faucet is configured to selectively flow water through the disinfectant device in response to a user input to the faucet. In another illustrative embodiment, the fluid delivery system includes an outer housing, a plurality of fluid devices supported by the outer housing, and an ozone generator fluidly coupled to the fluid devices.

Abstract: The present invention is generally related to a device and method for sanitizing a medical instrument with ozone, in particular the invention relates to a system, method and a device for sanitizing a continuous positive airway pressure (CPAP) device. The device has an ozone compartment, an ozone operating system and one or more ozone distribution lines that distribute ozone to a continuous positive airway pressure device. The device may further include a heater adapter unit to connect heating systems in CPAP devices while distributing ozone to sanitize the CPAP device in accordance with the present invention.

Abstract: A system and method to prepare and dispense a N2 or N2/CO2 gas infused chilled beverage is provided. The beverage may be any non-carbonated liquid and in one embodiment the beverage is coffee. The dispensed N2 or N2/CO2 gas infused chilled coffee has a unique appearance and enhanced flavor and aroma. The system may be provided as a self-contained unit.

Abstract: A device for decontaminating a medical device, the device including a compartment adapted to contain a medical device and a solution, the solution comprising a photoactivatable substance; and a light system providing 360 degrees of exposure to the compartment. Also, a method for decontaminating a medical device, the method including placing a medical device in a compartment with a solution, the solution comprising a photoactivatable substance; incubating the medical device in the solution to allow the photoactivatable substance to attach to pathogens; and exposing the compartment to 360 degrees of light exposure to activate the photoactivatable substance.

Abstract: A medical instrument processor includes an enclosure, a liquid distribution system, and a disinfectant concentration measuring subsystem. The enclosure is configured to hold a medical instrument. The liquid distribution system is configured to deliver a disinfection solution to a medical instrument within the enclosure. The liquid distribution system has a liquid outlet. The disinfectant concentration measuring subsystem includes a first mixing chamber in fluid communication with the liquid outlet, a pump that is configured to simultaneously pump the disinfection solution and the reagent solution into the first mixing chamber, and a concentration analysis assembly that is operable to determine a concentration of disinfectant in a sample solution that is output from the first mixing chamber. The reservoir is in fluid communication with the first mixing chamber.

Abstract: A process for making a simulated bacon product comprises a series of steps of mixing and processing ingredients, followed by shaping into loaves and cooking and slicing the cooked loaves, after which a topping sauce is added and slices are packed for distribution and sale.

Abstract: The present invention discloses a selenium-enriched wheat whole bud seedling juice drink and a preparation method thereof. The selenium-enriched wheat whole-seedling juice drink comprises the following raw materials in parts by weight: 60-120 parts of selenium-enriched wheat whole bud seedlings, 0-50 parts of selenium-enriched wheat seedling leaves, 250-1000 parts of mineral water, and 5-15 parts of fresh ginger slices, wherein the selenium content of the selenium-enriched wheat whole bud seedlings is 0.15-0.25 mg/kg; and the selenium content of the selenium-enriched wheat whole bud seedling juice drink is 0.01-0.05 mg/L.

Abstract: A flavoring condiment sauce for food comprised of about 19%-21% lemon juice, about 19%-21% water, about 12%-14% minced garlic, about 12%-14% butter or margarine, about 12%-14% onion, about 0.15%-0.5% Abodo sauce, about 2%-3% garlic powder, about 0.15%-0.5% seasoning salt, about 6%-8% black pepper, about 1%-2% crushed red pepper, and about 8%-10% Accent salt.

Abstract: The present invention relates to an extraction apparatus for extracting at least one constituent in a substance. The extraction apparatus comprises an extractor, an extraction separator and an extraction condenser. The extractor is used to mix the substance and an extraction fluid, wherein the extraction fluid is a subcritical fluid. The extraction separator is connected to the extractor for receiving and heating the extraction fluid to gasify the extraction fluid and to separate the constituent and the gasified extraction fluid. The extraction condenser is connected to the extraction separator and the extractor for receiving and liquefying the gasified extraction fluid from the extraction separator and sending the liquefied extraction fluid to the extractor.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: A method of reducing a concentration of formaldehyde in an aqueous solution containing formaldehyde, hydroxyacetaldehyde and other sugar carbonyls is provided. The method includes adding an amino acid to the aqueous solution and maintaining the aqueous solution at a temperature for a duration sufficient for the formaldehyde and the amino acid to react according to a Maillard reaction to produce a final concentration of formaldehyde and a final concentration of hydroxyacetaldehyde in the aqueous solution. The final concentration of formaldehyde is substantially lower than an initial concentration of formaldehyde and the final concentration of hydroxyacetaldehyde is not substantially lower than an initial concentration of hydroxyacetaldehyde. An aqueous solution and a method of browning a foodstuff are also provided.

Abstract: A bacon analogue or a reconstructed bacon product having a first component with about 42% lean meat, such as a lean pork muscle and about 58% fat and a second component with at least about 85% lean meat, such as a lean pork muscle is provided. The bacon analogue may have a ratio of first to second components of between about 35:65 to about 65:35 and a total fat percentage of about 28% to about 48%. In another configuration, the ratio of first to second components is about 25:75 to about 75:25. In one approach, the bacon analogue is free from alginate binders and free of emulsified meat. In one configuration, the first and the second components are ground to a size of about 0.125-inch to 0.5-inch. After the first and second components are separately mixed and cured, the components are pumped together into a marbled slab having an appearance similar to a pork-belly, which may then be sliced.