Abstract: An apparatus for closing pasty-substance-filled tubular casings to form products, in particular for closing sausage-meat-filled casings is disclosed. The apparatus includes a filling tube with an outlet opening, having a brake and having clipper blades, which can be moved toward one another in a direction transverse to a filling direction, and which includes a measuring device, which establishes the caliber of the products in a contactless.

Abstract: The present invention relates to a cutting equipment having a cutting device with a cutting element which is linearly reversibly movable in a cutting direction, and a drive device for reversibly moving the cutting element, wherein the drive device includes a pneumatically driven piston/cylinder arrangement, with the piston/cylinder arrangement comprises a cylinder and a piston. The piston has a first effective piston surface and a second effective piston surface, wherein the cutting device is connected with the second effective piston surface and the first effective piston surface faces away from the cutting device, the piston being linearly reversibly movable in the cylinder between a retracted position and an extended position.

Abstract: The present invention relates to beverage products, in particular a liquid non-dairy creamer composition comprising high oleic oils; micellar casein; emulsifiers comprising a mixture of mono- and di-glycerides and diacetyl tartaric acid esters of mono- and di-glycerides; and hydrocolloids comprising a mixture of carrageenan, microcrystalline cellulose and carboxymethyl cellulose.

Abstract: Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.

Abstract: Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food. The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

Abstract: The present invention provides a method for the manufacture of a freeze-dried coffee powder, the method comprising: providing a coffee extract having from 40 wt % to 55 wt % solids; adding gas to the coffee extract in an amount of from 1 NL/kg to 5 NL/kg of coffee extract, to provide a gas-containing coffee extract at above atmospheric pressure; depressurising the gas-containing coffee extract to form a foamed coffee extract; cooling the foamed coffee extract to below ?40° C. without shear, or with low shear, to form a frozen coffee extract, grinding the frozen coffee extract to a powder; and drying the powder, wherein the step of cooling the foamed coffee extract to below ?40° C. comprises: (i) cooling the foamed coffee extract to a first temperature; (ii) cooling the foamed coffee extract from the first temperature to a second temperature lower than the first temperature; and (iii) cooling the foamed coffee extract from the second temperature to below ?40° C., wherein the first temperature is 1° C.

Abstract: The present invention provides methods for processing fruit seeds, such as cocoa beans or cupuacu beans without the need of microbial fermentation. Fruit seeds are treated by adding unfermented seeds to a solution of a defined concentration of ethanol in a volume sufficient to cover the seeds, and maintaining the solution at a set temperature for a certain period of time.

Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.

Abstract: A machine for producing frozen comestibles having a control system based on one or more operational characteristics, including product characteristics, to control the consistency and quality of the comestible, and to extend the useful lifespans of its components.

Abstract: The present disclosure relates, in some embodiments, to a method including demineralizing a protein liquor (i.e., a liquid portion of a lysed microcrop (e.g., Lemna) that has been separated to generate the liquid portion and a solid portion and having a composition including a soluble microcrop protein and a Vitamin B12) to generate a demineralized protein liquor. According to some embodiments, demineralizing the protein liquor may include diafiltration, ultrafiltration, nanofiltration, reverse osmosis filtration, electrodialysis, and/or passing the protein liquor through an ion exchange resin (e.g., an anion exchange resin. a trialkyl ammonium salt having three methyl groups). In some embodiments, a method may further include concentrating a demineralized protein liquor to generate at least one of a milk base and an electrolyte drink.

Abstract: The present invention relates to improved formulations of propandiol mononitrate and derivatives thereof as well as to the production of such formulations.

Abstract: Methods of preventing or decreasing PEDv and/or Salmonella bacteria in animal feed, feed ingredients, and pet food are provided. The methods utilize generally safe chemical mitigants, such as medium chain fatty acids, essential oils, and sodium bisulfate. The chemical mitigants are introduced to the feed or feed ingredients at inclusion rates selected so as to prevent or decrease PEDv and/or Salmonella bacteria in the animal feed, feed ingredients, or pet food. The methods are particularly suitable for use in post-processing treatment of animal feed, feed ingredients, or pet food that will be transported and stored for multiple days or weeks.

Abstract: Compositions and related methods are provided to protect lipids such as oilseeds and algae, and other bioactive aliments from ruminal degradation. The lipids are protection by creating a matrix of cross-linked and denatured proteins using enzymes and other protein crosslinking agents.

Abstract: A concentrated fruit juice powder obtained by a convection current vacuum freeze drying process that includes: selecting and preparing fruits by predetermined quality guideline; extracting fruit juice by inserting the fruits into a screw press juicing apparatus having a precutter and a screw press whose body surface varies non-linearly, which is configured to achieve a maximum extraction efficiency; adding probiotics into the extracted fruit juice; freezing the fruit juice mixed with the probiotics in molds using an individual quick freezer (IQF) to obtain frozen fruit juice blocks; and vacuum freezing the frozen fruit juice blocks using a convection current vacuum freeze drying apparatus.

Abstract: A method of fermenting Rosa sterilis var. leioclada includes mixing a Lactobacillus casei strain, a Bifidobacterium longum strain, and a Saccharomyces cerevisiae strain to form a microbial mixture wherein a cell number ratio of the Lactobacillus casei strain, the Bifidobacterium longum strain and the Saccharomyces cerevisiae strain is 0.3-1:0.2-0.9:1-1.8; preparing a fruit sample of Rosa sterilis var. leioclada; and fermenting the fruit sample of Rosa sterilis var. leioclada with the microbial mixture at 22-33° C. for 6-15 days to obtain a fermented juice wherein a total concentration of the Lactobacillus casei strain, the Bifidobacterium longum strain, and the Saccharomyces cerevisiae strain in a mixture solution containing the microbial mixture and the fruit sample of Rosa sterilis var. leioclada is between 1.5×107 and 3.5×107 CFU/mL; and a volumetric percentage of the microbial mixture is 10-25% of a volume of the mixture solution.

Abstract: Disclosed is a convenient instant tapioca beverage pack including a food convenience package and a beverage container. The food convenience package includes a sealed packaging bag containing a cooked tapioca pearl food, and the cooked tapioca pearl food includes cooked tapioca pearls and a frozen body of a dipping solution. A store staff can tear a tear notch of the packaging bag and heat up the packaging bag, and then pour the cooked tapioca pearl food contained in the packaging bag into the beverage container after heating, and then add a cold or hot liquid to complete the formulation of the pearl milk tea. Therefore, a particulate beverage such as a pearl milk tea can be formulated conveniently and instantly.

Abstract: A continuous-flow treatment system having a heat treatment device for the thermal continuous-flow treatment of solid food and animal feed and other bulk materials, including: a tubular drum having a motor-driven shaft and a drum casing connected to same via spoke elements, wherein the drum is open at the end sides thereof; a screw conveyor attached to the inner side of the drum casing; a housing which can be closed on all sides, in which the drum is rotatably mounted, and which has at least a respective supply opening and discharge opening, wherein of the components forming the drum, at least the drum casing is completely surrounded by the housing; at least one temperature sensor arranged in the drum; and a heating device having a hot air generator and an air distributer with at least one wide-slot nozzle extending up to the drum casing.

Abstract: A method of providing sushi for consumption. The method includes preparing the sushi; placing the sushi in a humidified refrigerated storage unit at an ambient humidity level over 65% and under 99% and at a temperature between about 0° C. and about 7° C.; preserving for a period under fifteen hours the sushi in the humidified refrigerated storage unit to reduce loss of moisture of the sushi rice of the sushi during the preservation period; and removing the sushi from the humidified refrigerated storage unit prior to being served.

Abstract: Some embodiments relate to metal binding agents and chelators for preparing food products (including nutritional supplements) from vegetable and plant sources for the reduction of heavy metal content. In some embodiments, the plant sources include rice. In some embodiments, when bound or complexed to a metal to be removed, the metal binding agents and chelators are can be separated (e.g., filtered, etc.) from the food material during processing. In some embodiments, the metal binding agents and chelators are organic certifiable.

Abstract: In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

Abstract: A method for combining a slice of raw meat and a layer of reconstituted raw piece of meat to obtain a combined raw piece of reconstituted meat/meat. Prior products have been rejected as disadvantageous because: they contain chemical additives such as aminases; they are expensive to produce; they have an inhomogeneous appearance; they tend to separate/disassemble into single components during handling, reducing their shelf-life. Invention contains only glycerol and salt as binders; stabilizing and preserving are carried out in a single step by drying to a residual moisture of approx. 10%. The raw combination of reconstituted meat/meat has the optical appearance of pure meat, similar elasticity and a precisely adjusted residual juice content. Such a pet food snack can include all types of meat of respective prey animals and shows no tendency to separate, even when subjected to impact, pressure, or shock stresses in a loosely stacked bag package.

Abstract: The present invention relates to low-calorie hot sauces, and more particularly, to hot sauces containing hot spices, acid-resistant thickeners and low-calorie or calorie-free saccharides.

Abstract: Suggested is an aroma composition comprising (a) hesperetin dihydrochalcone or a salt thereof, and (b) high fructose corn syrup (HFCS), providing a high degree of sweetness, but low caloric input.

Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.

Abstract: Provided are a heating-odor-suppressing agent for a cooking oil or fat composition, a method for suppressing a heating odor in a cooking oil or fat composition, and a method for producing the cooking oil or fat composition that make it possible to suppress the heating odor of an oil or fat produced during cooking of deep-fried foods or the like. The heating-odor-suppressing agent for a cooking oil or fat composition contains corn-derived roasted oil as an active component. Moreover, the method for suppressing a heating odor in a cooking oil or fat composition involves including corn-derived roasted oil in the cooking oil or fat composition. Furthermore, the method for producing a cooking oil or fat composition comprises mixing corn-derived roasted oil and an edible oil or fat other than the roasted oil to thereby obtain an oil or fat composition that contains 0.01% by mass or more to 10% by mass or less of the roasted oil.

Abstract: An object of the present invention is to provide an emulsion composition having excellent stability. The above object can be achieved by an emulsion composition comprising water, an oily component, gum ghatti, and a salt of an element belonging to group 1 or 2 of the periodic table.

Abstract: A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies.

Abstract: The invention is directed to a controlled release composition containing phaseolamin and a mineral, where the mineral is bound by a glycoprotein matrix. The composition may also contain stabilizers and/or additives and/or microorganisms.

Abstract: The present invention is a cannabidiol (CBD), cannabigerol (CBG) or related cannabinoid oral dosage form including bacterially fermented hemp, typically compounded as a tablet or formulated within a capsule or as an additive to other dietary supplements or functional foods. The dosage forms contain dietary fiber, important to activity as the desired delivery system, having a ratio of one part soluble dietary fiber to 30 parts insoluble dietary fiber, which is an optimal fiber ratio for oral delivery and bioavailability of cannabidiol, cannabigerol and other desirable cannabinoids from either activated or native hemp.

Abstract: An apparatus and method for automatically preparing a mixture of particles of two or more substances such as but not limited to raw tobacco and raw medical cannabis flowers in one or more receptacle where the mixture proportion is predefined, is disclosed. The apparatus of the invention can be used for mixing any types of herbal substances. Moreover, the apparatus of the invention can be used for mixing one or more kinds of the same substance, for example mixing two or more kinds of marijuana strains. The apparatus includes one or more compartments for inserting each of the substances separately, In some variations of the present invention the size of at least one of the compartments is smaller for predefined smaller quantities of raw herbal material for example, a single marijuana flower.

Abstract: A method of preparing a whitened tobacco material is provided, the method including the steps of (i) extracting a tobacco material with an aqueous solution to give a tobacco pulp and a tobacco extract; (ii) treating the tobacco pulp with at least one of a caustic reagent and an oxidizing agent for a time and at a temperature sufficient to lighten the color of the tobacco pulp to give a whitened tobacco pulp; (iii) clarifying the tobacco extract to remove higher molecular weight components; and (iv) combining the whitened tobacco pulp with a clarified tobacco extract to form a whitened tobacco material. The whitened tobacco material can be isolated and incorporated into a smokeless tobacco product. The invention also provides a smokeless tobacco product incorporating a whitened tobacco material. The smokeless tobacco product may be a snus-type formulation contained within a sealed pouch.

Abstract: A meltable smokeless tobacco composition configured for insertion into the mouth of a user is provided. The smokeless tobacco composition includes a tobacco material and a lipid having a melting point of about 36° C. to about 45° C. An associated process is also provided. The process includes melting a lipid having a melting point of about 36° C. to about 45° C. to form a molten lipid composition, mixing a tobacco material with the molten lipid composition to form a molten smokeless tobacco composition, and cooling the molten smokeless tobacco composition to form a solidified smokeless tobacco composition.

Abstract: A modular water pipe and method of manufacture in one embodiment includes a reservoir with detachable chimney. The chimney may include a mouthpiece module and optional extension and/or percolation modules. Modules may be threaded together. The reservoir and chimney may be constructed of glass and may include metallic rings fixed thereto to allow threading or other selectively removable connection of the components. A down stem may be threaded to a bowl adapter assembly to allow use of a single down stem with bowls of varying size. The rings may be bonded to the glass components using an adhesive, or they may be press-fit thereto.

Abstract: The present disclosure provides an aerosol delivery device that may comprise a housing defining an outer wall. The device may further include a power source and a control component, a mouthpiece portion, a tank portion that includes a reservoir configured to contain a liquid composition, and an atomization assembly configured to vaporize the liquid composition to generate an aerosol. The atomization assembly may comprise a vibrating assembly that includes a mesh plate. In some implementations, the reservoir of the aerosol delivery device may be configured to rotate relative to the position of the aerosol delivery device. In some implementations, the aerosol delivery device may further comprise a perforated gate. In some implementations, the aerosol delivery device may further comprise a liquid transport element. In some implementations, the aerosol deliver device may further comprise a micropump assembly. In some implementations, the reservoir of the aerosol delivery device may be U-shaped.

Abstract: An aerosol-generating system may include a cartridge, a vaporiser section configured to receive the cartridge, and a power supply section configured to supply electrical power to the vaporiser section. The cartridge may include a cartridge housing containing a solid aerosol-forming substrate and defining a cartridge air inlet that extends through a wall portion of the cartridge housing. The vaporiser section may include a vaporiser housing containing an electric heater and a liquid aerosol-forming substrate and defining a vaporiser air outlet that extends through a wall portion of the vaporiser housing. The cartridge wall portion is configured to abut the vaporiser wall portion when the cartridge is received within the vaporiser section. The cartridge configured to be rotatable with respect to the vaporiser section to vary the amount of overlap between the cartridge air inlet and the vaporiser air outlet.

Abstract: An e-vaping case includes a housing, a guide structure, a cartridge receiving portion connected to the guide structure, and an electronics system in the housing. The cartridge receiving portion is configured to be moved along the guide structure between a first surface and a second surface of the housing. The electronics system includes a power supply that is configured to initiate a transfer of power to an electrical contact structure if the cartridge receiving portion is moved towards the first surface of the housing to at least a first position of the housing. The electronics system is configured to interrupt the transfer of power to the electrical contact structure if the cartridge receiving portion is moved towards the second surface of the housing. An electronic vaping device may include a cartridge detachably coupled to the cartridge receiving portion.

Abstract: An electronic cigarette vaporizer with a liquid storage transition chamber comprises a liquid reservoir comprising an upper wall at its top end and a vapor outlet tube extends downwards from the center of the upper wall, and a vaporizing device comprising a vaporizing base sleeved in the lower part of the liquid reservoir, and a liquid storage chamber is defined above the vaporizing device between the liquid reservoir and the vapor outlet tube; and inner and outer chambers sealed from each other are formed inside the vaporizing base, the inner chamber mounted with a vaporizing unit serves as a vaporizing chamber, and the outer chamber filled with liquid storage medium serves as a liquid storage transition chamber, wherein the vaporizing chamber communicates with the vapor outlet tube, and the liquid storage transition chamber communicates with the liquid storage chamber so as to supply liquid for the vaporizing unit.

Abstract: The present invention has disclosed an electronic cigarette atomizer with a flared vapor outlet pipe, which comprises an atomizer tube body (1), an atomization device (2), and a connecting member (3). One end of the atomizer tube body (1) is a mouthpiece segment (A), the mouthpiece segment (A) contains a hollow mouthpiece cavity (10) which can accommodate an additional material. A vapor outlet pipe (11) is provided; two ends of the vapor outlet pipe (11) respectively communicate with the atomization chamber (20) and the mouthpiece cavity (10); an inner diameter of the vapor outlet pipe (11) gradually increases from an end connected to the atomization chamber (20) to an end connected to the mouthpiece cavity (10). The present invention increases the amount of vapor passing through the nozzle and the flow rate of the vapor at the end of the vapor outlet pipe (11), ultimately increasing atomization efficiency.

Abstract: The present disclosure relates to electronic cigarettes having vaporizer assembly with “U” shaped air path and methods of using the same. The electronic cigarette includes: mouthpiece assembly, electronic cigarette body, E-liquid storage tank having a negative air pressure cavity and a number of airflow channels forming “U” shaped air path, and the vaporizer assembly. The vaporizer assembly includes: one or more cylindrical E-liquid storage media, and one or more heating elements. The elements are electrically connected to an electrical power supply through negative air pressure activated switch. When a user sucks air from mouthpiece assembly, a negative air pressure is created in the negative air pressure cavity, the negative air pressure activated switch turns on the electrical power supply to the heating elements, and the heating elements vaporize the E-liquid stored in cylindrical E-liquid storage media to generate electronic cigarette vapor for the user through the “U” shaped air path.

Abstract: The cartridge includes a housing, an air passage through at least a portion of the housing, a reservoir, the reservoir defining a cavity that is configured to store a pre-vapor formulation, a distal end of the reservoir defining a vent hole, a wick in communication with the air passage and the cavity, and a heater configured to vaporize the pre-vapor formulation in the wick.

Abstract: A non-combustion heating-type smoking article comprises: a mouthpiece having a suction port hole; a flavor source accommodation section that accommodates a flavor source, and that has a vapor discharge port that discharges a vapor component generated by evaporation of the flavor source; a heater for heating and evaporating the flavor source; a chamber section for establishing communication between the vapor discharge port and the suction port hole, and temporarily storing the vapor component generated by evaporation of the flavor source; and an air intake hole that establishes communication between the inside and the outside of the chamber section. The vapor discharge port is opened to only the chamber section, and during each suction, the vapor component that has accumulated in the chamber section is mixed with intake air that has flowed into the chamber section from the air intake hole and is then transported to the suction port hole.

Abstract: There is described an aerosol provision article for use in an aerosol provision system for generating an inhalable medium including an aerosol when a user draws on the aerosol provision system. The aerosol provision article includes at least a first heating element and a second heating element for heating liquid from a liquid reservoir to generate a flow of aerosol; and a region for receiving a substance which, in use, the flow of aerosol passes through and heats the substance before exiting the aerosol provision article, which substance modifies a property of the flow of aerosol. The at least a first heating element and a second heating element are positioned so as to additionally heat the substance in the region.

Abstract: The A circumferentially heating type curing needle is adapted for an E-cigarette and comprises a curing needle head that is built-in with a heating element. The curing needle head is externally plated with a non-stick coating which is a polytetrafluoroethylene (PTFE) coating or a PTFE non-stick nano coating. The curing needle head is further provided with a fixed support and a ceramic base, the ceramic base is secured into the fixed support, and the curing needle head is fixedly inserted into the ceramic base. The E-cigarette is provided with the aforesaid circumferentially heating type curing needle.

Abstract: A vaporizer for wax concentrates has a body having a battery, and atomizer, and a heating chamber. The heating chamber is open at a proximal end of the body. A mouthpiece is removably affixable to the proximal end of the body. The heating chamber includes two ceramic heating elements shaped as cylinders with a heating wire extending through them. The mouthpiece of one embodiment includes a filtering boss that extends into the heating chamber. Another embodiment utilizes a mouthpiece with non-linear channels separated in part by a deflecting block. The deflecting block may include an adjustable plate that adjusts the airflow through the nonlinear channels.

Abstract: An electronic cigarette and a heating assembly and a heating member thereof. The heating assembly comprises a porous member for absorbing an e-liquid and at least one heating member for heating and atomizing the e-liquid absorbed by the porous member. The at least one heating member comprises an elongated sheet-shaped heating portion. At least part of the sheet-shaped heating portion is partially embedded in the porous member. The porous member comprises an atomization surface corresponding to the at least part of the sheet-shaped heating portion. The at least part of the sheet-shaped heating portion has a through hole for adjusting resistance distribution.

Abstract: An aerosol-generating device is provided, including a chamber; an inductor coil disposed around at least a portion of the chamber; an elastic susceptor element disposed within the chamber and having a tubular shape configured to receive at least a portion of an aerosol-generating article within the elastic susceptor element; and a power supply and a controller connected to the inductor coil and configured to provide an alternating electric current to the inductor coil such that the inductor coil generates an alternating magnetic field to inductively heat the elastic susceptor element and thereby heat at least a portion of the aerosol-generating article received within the elastic susceptor element.

Abstract: An aerosol generation system includes a consumable for an aerosol generation device, the consumable including a storage portion for storage of an aerosol generating precursor and an information carrying medium, wherein the information includes an encrypted first portion and a second portion without encryption; and an aerosol generation device body including electrical circuitry to: obtain from the information carrying medium the information; decrypt the first portion; and determine the consumable as authentic when the decrypted first portion corresponds to the second portion.

Abstract: A prompting method and prompting apparatus for an atomizer, and an electronic cigarette. The prompting method includes: starting timing when it is detected that liquid is injected into an atomizer; according to timing information, determining whether a replacement condition for an object to be replaced is satisfied, wherein the object to be replaced includes at least one of the liquid and the atomizer; and when the replacement condition for the object to be replaced is satisfied, issuing a prompt information for prompting replacement of the object to be replaced. The prompting method can prompt, in a timely manner, a user to replace a damaged atomizer component and a damaged atomizer.

Abstract: Provided is an aerosol generating device including: a cartomizer including a cartridge configured to store an aerosol generating material and an atomizer configured to vaporize the aerosol generating material; at least one pair of electrodes arranged in positions contacting one side of the cartridge; and a sensor configured to measure capacitance of the electrodes to detect a remaining amount of the aerosol generating material.