Abstract: The present invention provides a preparation method of Beauveria bassiana (Bals.) Vuill microsclerotium and a formulation thereof, and an application of the formulation thereof, belonging to the technical field of microsclerotium formulation preparation; the Beauveria bassiana microsclerotium formulation is prepared by the following steps of: 1) mixing conidia of Beauveria bassiana with Tween 20 aqueous solution to obtain spore suspension; 2) inoculating the prepared spore suspension into a liquid induction medium for induction culture to obtain microsclerotium; 3) mixing the prepared microsclerotium with a padding for drying to obtain dried microsclerotium; 4) mixing the prepared dried microsclerotium with an auxiliary to obtain a microsclerotium formulation.

Abstract: Provided is a plant exudate, methods for obtaining a plant exudate by inducing the plant to secrete an exudate and systems for the collection of a plant exudate which include: one or more plant container including at least two discrete compartments each configured to accommodate a split root of a plant, the compartments being a root stimulating compartment including one or more input being in fluid communication with at least a source of a plant root stimulant, and a root exudate harvesting compartment, and a root exudate collection compartment in fluid communication with the root exudate harvesting compartment.

Abstract: A high stearic oilseed stearin fat including: from 19% to 95% of disaturated triglycerides in which the (w/w) ratio of disaturated triglycerides with one oleic acid to disaturated triglycerides with one linoleic acid (SOS/SLS) is higher than 1; and at least 1% of trisaturated triglycerides; in which the Ssn-2/Stotal×100 value is of from 11 to 98; and a process for preparing the same.

Abstract: Edible container for food products includes two halves of same shape, both of baked dough, shaped as a thin-walled tray with side walls on which protrusions and hollows are made; each half is symmetrical in plan view, as a tray, relative to an axis along a bottom of the tray; both halves are interconnected with the location of the protrusions of one half in the hollows of the other half to form a hollow thin-walled shell. End support platform is along edge of side walls of each tray. The protrusions and hollows are along the platform on inner wall of the tray. The protrusions are above the support platform and the hollows are below the level. Recesses are on outer surface of the tray opposite each protrusion, inside the tray extended along a height of the side wall, to form stiffeners on outer surface; each protrusion is opposite a recess.

Abstract: An apparatus for chilling protein products consists of a container including a processing chamber therein for receiving protein products in the processing chamber; and a processing atmosphere in the processing chamber, the processing atmosphere including a transport vacuum and a chilling substance for application to the protein products. A method for chilling protein products is also provided which consists of receiving protein products in a processing chamber of a container; and providing a vacuum and a chilling substance to the processing chamber for providing a processing atmosphere to chill the protein products therein.

Abstract: The present invention provides a lactase-containing double microcapsule which includes; lactase provided as a core material; and a primary coating material and a secondary coating material, which are sequentially coated on the core material to be formulated, a method for preparing the lactase-containing double microcapsule, and a dairy product including the lactase-containing double microcapsule as a use of the lactase-containing double microcapsule.

Abstract: Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

Abstract: Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.

Abstract: A system for providing a single serving of a frozen confection, wherein the system comprises a pod comprising at least one ingredient for providing a single serving of a frozen confection; the system cools the pod; the system introduces water into the pod; the system simultaneously stirs the contents of the pod while scraping at least one wall of the pod to prevent a build-up of the frozen confection on the at least one wall of the pod; and the system ejects the frozen confection out of the pod.

Abstract: Dispersion type feed additive compositions for ruminants, containing (A) at least one selected from hydrogenated vegetable oil and hydrogenated animal oil each having a melting point of higher than 50° C. and lower than 90° C., (B) not less than 0.01 wt % and not more than 6 wt % of a surfactant, (C) not less than 16 wt % and not more than 72 wt % of a biologically active substance (excluding L-lysine and a salt thereof), and (D) not less than 1 wt % and not more than 40 wt % of L-lysine or a salt thereof, contain a biologically active substance at a high concentration, show high protection in the rumen, and are also superior in dissolution in the intestinal tract.

Abstract: The present invention is a soybean beverage composition that includes a soybean processed food; water; at least one first juice selected from the group consisting of fruit juice; at least one second juice selected from the group consisting of vegetable juice; and a vinegar blend.

Abstract: A production system for improving yield of bayberry juice includes a steam generator, a main body, a feed hopper, an extraction device, a cooling liquid tank and a collection container. A method for improving yield of bayberry juice includes the following steps. Bayberries are selected, soaked, cleaned, squeezed, distilled and condensed. The bayberries are distilled and condensed after ordinary squeezing, which improves the yield of bayberry juice and avoiding the waste of nutrients in the bayberry.

Abstract: A protein-containing emulsified oil or fat composition for producing an emulsified food, said emulsified composition comprising 10-70 mass % of a protein, 30-90 mass % of an oil or fat and 0-40 mass % of a carbohydrate, when the total amount of the protein, oil or fat and carbohydrate is regarded as 100 mass %, characterized in that at least 50 mass % of the protein is derived from a vegetable protein material satisfying all of the requirements a) to d): a) having a protein content in solid matters of 70 mass % or more; b) having an NSI of 80 or more; c) the results of molecular weight distribution measurement thereof showing an area ratio of 10000 Da or more of 50-80% and an area ratio of 2000 Da or more and less than 10000 Da of 10-40%; and d) when heated at 80° C. for 30 minutes, a 22 mass % solution thereof not gelling.

Abstract: A food product includes a heat-treated vegetable. A content of 3,4-dimethylthiophene (x) in the food product ranges from 0.00035 mg/kg to 3 mg/kg. A content of 2,4-dimethylthiophene (y) in the food product ranges from 0.00015 mg/kg to 3 mg/kg. A content of furfural (z) in the food product ranges from 0.1 mg/kg to 10 mg/kg.

Abstract: The present invention pertains to a pasta comprising a low carbohydrate and high protein content. In particular, the pasta comprises a total amount of protein of at least 13% by weight of dry matter content of the pasta, while having the same sensoric properties as standard pasta with a lower protein content. The pasta of the invention is made by addition of microparticulated and denatured whey protein.

Abstract: Freeze-dried food products and processes of preparing same are provided herein. The freeze-dried food products include gelatinized starch, in an amount of at least 20% by weight of the total weight of the food product; and an oily food substance, in an amount of at least 5%, or at least 8%, by weight, of the total weight of the food product, and may further comprise additional food ingredients.

Abstract: The purpose of the present invention is to provide a method for manufacturing a soybean paste food or gel food that has a good taste and favorable smooth texture. It was found that a soybean paste food or gel food that has a good taste and favorable smooth texture can be obtained by statically heating a liquid food comprising a dietary fiber-containing soybean emulsion composition, said dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5 wt % or more, a protein content of 25 wt % or more in terms of dry matter, a lipid content (the content of an extract with a chloroform/methanol mixture solvent) of 25 wt % or more in terms of dry matter, an average particle diameter of 10-100 ?m, a moisture content of 70-90 wt %, and a viscosity of 3000 mPa·s or lower.

Abstract: The present invention relates to a meat processed food, into which a gel-like material is locally and quantitatively filled. Provided is a method for producing a meat processed food, having a step of cooling a gelling agent solution prepared by adding a gelling agent into water and then heating and dissolving the gelling agent, so as to prepare a gel-like material having fluidity; and a step of filling the gel-like material into a plurality of predetermined positions inside a meat-containing raw material.

Abstract: The present invention belongs to the technical field of beverages, and relates to a probiotic fermented fruit and vegetable puree product. The probiotic fermented fruit and vegetable puree product is obtained by fermenting fruit and vegetable puree with Lactobacillus casei NCU215. The probiotic fermented fruit and vegetable puree provided by the present invention has the following characteristics: the probiotic fermented fruit and vegetable puree may generate a natural mellow sour, effectively remove an astringency in fruit and a wild artemisia flavor in vegetable, and neutralize an unpleasant sour in the fruit; with probiotic fermentation, the present invention may improve a content of amino acid in the fruit and vegetable by 20% or more, generate multiple aromatic substances, improve a flavor substance by 30% or more, and effectively improve a taste and a mouthfeel of the product; the present invention prolongs a shelf life of the product and prevents rot.

Abstract: Steviol glycoside blends having aqueous solubilities suitable for beverage symp concentrations are provided herein. Methods of preparing concentrates from said blends are also provided, as are beverage syrups and beverages. Methods of improving the solubility and reducing foaming of Stevia blends are also provided.

Abstract: Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

Abstract: A complete meal mimic is provided. It may be in the form of a small mass, and may contain free amino acids or peptides to mimic proteins in a meal. Digestion of the mimic may be at a controlled rate, emulating that of real food. The mimic may include the equivalent of 10-30 g protein in the form of amino acids and peptides, 10 to 20 grams of carbohydrates in the form of starches and fiber and 10 to 30 g of lipids from different oils. The oils may be one or more from avocado, coconut, and flaxseed. The mimic also may contain micro-nutrients provided by meals, including minerals and vitamins in bio-available forms. The mimic may stand in the place of a meal in the 100 calories to 500 calories range. The flavor of the mimic may include natural bitter blockers and/or mushroom powder.

Abstract: Provided herein are compositions with enhanced protein content, proteins with high solubility, protein combinations and methods for the preparation thereof.

Abstract: An overhead conveyor and wash assembly is provided for a citrus oil extractor. In one embodiment, a spray manifold is connected to a drive chain and has nozzles for applying a cleaning solution and water to the extractor rollers. A wiper bar assembly is pendulously suspended from the spray manifold and conveys citrus fruits through the extractor as needed. The wiper bar assembly is moved to a raised position to be retracted to the input end of the extractor. A second embodiment uses a spray manifold pendulously suspended from drive chains and conveys citrus fruit through the extractor as needed and also sprays cleaning solution and water as needed.

Abstract: A cleaning equipment for food production. The cleaning equipment includes a cleaning platform and a cleaning device arranged on the cleaning platform, where the cleaning platform is provided therein with a cleaning tank; the cleaning tank is provided with a plurality of air spraying tubes at the bottom; the cleaning device includes a first pulley rotatably arranged on the cleaning platform, a first driving member driving the first pulley to rotate, a second pulley rotatably arranged on the cleaning platform, a crawler belt wound between the first pulley and the second pulley and a plurality of wipers evenly arranged on the crawler belt; a cleaning cavity for accommodating food is formed between two adjacent wipers; when the crawler belt rotates, a wiper moving to the cleaning cavity drives the food to move forward in the cleaning tank; the crawler belt is provided with a clamping member for fixing the wiper.

Abstract: Disclosed is a batter for a deep-fried food product containing saccharide, cereal flour, and water, wherein in a deep-fried food product obtained by deep-frying a processed food product for deep-frying containing the batter for the deep-fried food product, the value of water activity of a coating layer including a heated batter layer derived from the batter for the deep-fried food product is 0.620 to 0.900. It is possible to retain an excellent texture of the coating in the deep-fried food product by use of this batter.

Abstract: A device for processing gluten products includes an extruder. A press forming mold that includes a fixed mold and a movable mold is provided at a discharge end of the extruder. A bowl is provided at an end surface of the fixed mold, and a bowl matched with the bowl of the fixed mold is provided at an end surface of the movable mold. A feeding channel is provided inside the fixed mold. A through hole is provided in the movable mold. An feed tube which is movable relative to the movable mold is arranged in the through hole. A die holder is arranged at the other end surface of the movable mold for holding the feed tube, and is movable with respect to the movable mold. A push-and-pull mechanism is provided at an end of the die holder.

Abstract: The invention relates to tobacco wax compositions suitable for use in a vaporizer. The tobacco wax may comprise additional excipients including vapor agents, penetration agents, buffer agents, and theological agents. The composition contains nicotine. The tobacco wax composition leaves a minimum of residue in the vaporizer when used. In another aspect, the invention relates to a portion-sized container (“pod”) of a tobacco wax composition for administration to a mammal or person. The pod is intended tor use in a personal (or other) vaporizer.

Abstract: A method of modifying the moisture level of (e.g., dehydrating) a tobacco plant or portion thereof, a tobacco-derived material, a tobacco product, or a tobacco additive is provided herein. The methods of dehydration disclosed herein can provide various benefits relative to traditional drying techniques, including providing retention of various beneficial components present in green tobacco (e.g., organoleptic compounds and proteins). Smoking articles and other tobacco products including such dehydrated tobacco materials are also provided.

Abstract: Storage containers, products, and methods of packing a smoking product are described. An example storage container has a main body that has a first end, a second end, a lengthwise axis, a width, and defines a chamber and an indicium. The lengthwise axis has a midpoint. Each of the first end and second end is moveable from a sealed configuration to an unsealed configuration. The width of the main body tapers from the second end toward the first end. The indicium is defined at a location between the midpoint of the lengthwise axis and the first end and extends along a portion of the width of the main body. The main body has a first width at the location between the midpoint of the lengthwise axis and the first end and a second width at the second end. The first width is less than the second width.

Abstract: An automatically resettable smoking paraphernalia includes the following components: an outer upper shell, a smoking cup provided inside the outer upper shell, a pushing key, and a spring, etc., wherein the smoking cup, the spring, the outer upper shell can be detached and replaced as a whole, the smoking cup can stick out of the outer upper shell by a distance to extract and unload the cigarette, and then automatically reset. Besides, the smoking cup is hidden inside the upper outer shell, so as to prevent the exposed smoking cup with an excessively high temperature from burning users, meanwhile avoiding a risk of losing the smoking cup.

Abstract: According to an embodiment, there is provided an aerosol generating apparatus including a case into which a cigarette including an electromagnetic inductor is insertable, a heating unit configured to heat the cigarette, a detector that includes a coil and measures a current characteristic value of a current flowing through the coil according to predetermined time information, and a controller that controls operation of the heating unit by comparing the current characteristic value measured by the detector with a predetermined reference current characteristic value, wherein the reference current characteristic value is set based on at least one current characteristic value measured by the detector.

Abstract: An exothermal vaporizer is provided. The exothermal vaporizer has a body including an air and vapor mix port, a fluid inlet port in communication with a reservoir, an air inlet, and a wicking material. A mouthpiece is coupled to the body and a temperature indicating cap is removable from the body. A counter flow design exothermal vaporizer, a modular exothermal vaporizer, and a vaporizer which is adjustable to modulate and/or regulate the flow ratio of dilution air and produced vapor are also disclosed.

Abstract: An electronic smoking device includes a battery portion including an electric power supply, an atomizer/liquid reservoir portion having a mouthpiece opening in an end, and a liquid reservoir adapted for accommodating a liquid. The electronic smoking device further includes an atomizer arranged at a first end face of the liquid reservoir and operable when connected to the power supply to atomize liquid to create an aerosol, wherein the atomizer comprises a plurality of openings adapted for providing the aerosol, and an actuator movable inside the liquid reservoir towards the first end face and adapted for supplying liquid to the plurality of openings.

Abstract: An aerosol-generating device is provided, including: a first housing; a second housing configured to move relative to the first housing; a cavity configured to receive an aerosol-generating article; an aperture at least partially defined by the second housing and disposed at an end of the cavity for insertion of the article through the aperture; a cover element configured to move, with respect to the second housing, between a closed position in which the cover element at least partially covers the aperture and an open position in which the aperture is at least partially uncovered; a latching mechanism to retain the cover element in the open position and to release the cover element when the second housing is moved relative to the first housing; and a closing mechanism to move the cover element away from the open position and into the closed position when the latching mechanism releases the cover element.

Abstract: A refillable heated aerosol-generating article for use with an electrically-operated aerosol-generating device has an outlet end for insertion into a user's mouth during use, and a distal end upstream from the outlet end. The article includes a refillable liquid retention section and an aerosol-generation section located within a casing. The refillable liquid retention section includes a liquid retention medium, and the aerosol-generation section is located downstream of the refillable liquid retention section. The liquid retention medium has a capacity to absorb up to 35 microliters of liquid. The article is configured such that, during use, air can be drawn through the article from the distal end to the end, passing through the refillable liquid retention section. The article defines an opening or port for allowing the refillable liquid retention section to be charged with liquid.

Abstract: A cartridge and an aerosol-generating device. The cartridge includes a cartridge housing, a first aerosol-forming substrate in the cartridge housing and a second aerosol-forming substrate in the cartridge housing. An aerosol-generating device defines a cavity configured to receive at least a portion of the cartridge along a first direction and the aerosol-generating device includes a transfer element extending from an end wall of the cavity, the transfer element having a longitudinal axis extending substantially parallel to the first direction, the transfer element contacts the second aerosol-forming substrate when the portion of the cartridge is in the cavity, an electric heater including a resistive heating coil wrapped around a portion of the transfer element, the resistive heating coil being wrapped around the longitudinal axis of the transfer element, a power supply, and a controller configured to control a supply of electrical power from the power supply to the electric heater.

Abstract: The present disclosure provides an atomizer and an electronic cigarette with the atomizer. The atomizer includes a cartridge assembly and a mouthpiece assembly; the cartridge assembly includes a liquid reservoir, an opening communicating the liquid reservoir with an external environment, and an atomization chamber communicating with the liquid reservoir; the mouthpiece assembly is inserted into the opening; the cartridge assembly includes an engaging portion located adjacent to the opening, and the mouthpiece assembly includes an inserting portion inserted into the engaging portion; the inserting portion defines a discharging hole, air discharges through the discharging hole while the inserting portion is being inserted into the engaging portion, and after the inserting portion is inserted into the engaging portion in place, the discharging hole is blocked, thus, e-liquid in the liquid reservoir can be prevented from being pushed to flow into the atomization chamber and liquid leakage can be prevented.

Abstract: An axially rotating electric heating device for extracting tobacco, comprising a heating cavity outer shell, a heating cavity inner shell, and a heating assembly; the heating assembly comprises a heating cavity that accommodates a smoking product and a heating element located in a cigarette heating cavity; the heating cavity is surrounded by the heating cavity inner shell; the heating element may be inserted into the smoking product so as to heat the smoking product; the heating cavity inner shell is located at the front end of the heating assembly; the heating cavity outer shell and the heating cavity inner shell form an integral body; the heating cavity may rotate relative to the axis of the heating element to separate the smoking product from the heating element, thereby facilitating the extraction of the smoking product after smoking is finished.

Abstract: An apparatus for generating aerosol from an aerosolizable medium is disclosed. The apparatus comprises: a housing; a chamber for receiving an article comprising aerosolizable medium and including a marker; and a controller. The controller is configured to receive: a first input indicative of a rate of movement of the article, received in use, in the chamber; and a second input indicative of a parameter of said article. At least the second input is determined based on the marker.

Abstract: A control method and device, and an electronic cigarette. The method includes: obtaining the maximum output power during the secure output of an atomizer connected to a body; detecting whether the currently-set target power of the atomizer is higher than the maximum output power; and if the target power is higher than the maximum output power, executing a preset operation, the preset operation including at least one of controlling, the atomizer to output at power lower than or equal to the maximum output power and displaying a first reminder message, according to a cigarette lighting signal. The method resolves the problem that dry burning would easily occur in an atomizer, and has the function of protecting the atomizer and preventing the shortening of the life of a heating component caused by the burning of the heating component due to high power output of the atomizer.

Abstract: An aerosol-generating article for an aerosol-generating device having a heating element is provided, the article including: a rod of aerosol-generating substrate formed of an aerosol-forming material having an aerosol former content of between 5 percent and 30 percent on a dry weight basis; and an outer wrapper wrapped around at least a portion of the rod, and at least a portion of an outer surface of the wrapper includes a thermal indicator including a thermochromic material, at least a portion of which is configured to undergo a visual change when a temperature at the portion exceeds a threshold temperature, such that the outer wrapper provides a visual indication that a temperature at the thermal indicator has exceeded the threshold temperature, the threshold temperature being at least about 175° C.

Abstract: An aerosol-generating device according to an aspect includes: a heater; a first switch electrically connected to the heater in series; a second switch electrically connected to the heater and the first switch in series; a first processor configured to output a first control signal that controls an open/closed state of the first switch; and a second processor configured to perform communication with the first processor and output a second control signal that controls an open/closed state of the second switch such that the open/closed state of the second switch is changed based on a communication status with the first processor.

Abstract: The e-vaping device includes a vaporizer assembly, which includes a heating element, a pre-vapor formulation reservoir, a pre-vapor formulation level indicator including a plurality of discrete indicator segments, and at least one processor. The pre-vapor formulation reservoir may be configured to contain a pre-vapor formulation and the at least one processor may be configured to determine a difference between a first duty cycle of power supplied to the heating element and a second duty cycle of power supplied to the heating element; and adjust the indicator based on the determined duty cycle difference.

Abstract: A response procedure for an aerosol-generating device includes detecting a fall or shock using at least one acceleration value and initiating at least one response procedure using a controller. Acceleration values are provided by at least one accelerometer coupled to the aerosol-generating device. The response procedures may include at least one of: initiating a mechanical change in the aerosol-generating device, initiating a modification to an external device interface, generating a human-perceptible beacon, storing data associated with the fall or shock in persistent or non-volatile memory, initiating a diagnostic routine, monitoring for a lost device condition, and initiating a soft shutdown or restart.

Abstract: Features relating to vaporizer devices configured to allow for temperature adjustment are provided. User controlled actions with respect to removing a cartridge from a vaporizer body and inserting the cartridge into the vaporizer body provide for temperature adjustment, where the temperature refers to a setpoint temperature of operation of the vaporizer device. The temperature adjustment aspects of the current subject matter provide a user with a controlled, intuitive, and simple method to adjust the setpoint temperature of the vaporizer device by incrementing through a sequence of setpoint temperatures.

Abstract: An aerosol generation device includes: a load configured to heat an aerosol generation article by using power that is supplied from a power source, the aerosol generation article comprising an aerosol-forming substrate configured to hold or carry at least one of an aerosol source and a flavor source; and a control unit configured to control the power that is supplied from the power source to the load. When starting the supply of power to the load in a non-operation state, or when the load is in a preparation state in which the load is not capable of generating a predetermined amount or more of aerosols from the aerosol generation article, the control unit is configured to control the power that is supplied from the power source to the load by feed-forward control.

Abstract: An aerosol generation device includes: a load configured to heat an aerosol generation article by using power that is supplied from a power source, the aerosol generation article comprising an aerosol-forming substrate configured to hold or carry at least one of an aerosol source and a flavor source; and a control unit configured to control the power that is supplied from the power source to the load, in multiple phases where different control modes are executed.

Abstract: An aerosol generation device includes: a load configured to heat an aerosol generation article including an aerosol-forming substrate configured to hold or carry at least one of an aerosol source and a flavor source; and a controller configured to control power that is supplied from a power source to the load. When a phase where a temperature of the load is equal to or higher than a value at which a predetermined amount or more of aerosols is capable of being generated from the aerosol generation article, the controller is configured to acquire the temperature of the load and a degree of progress of the phase, to execute feedback control so that the temperature of the load converges to a predetermined temperature, and to increase a gain in the feedback control or an upper limit value of the power, as the degree of progress progresses, in the feedback control.

Abstract: An aerosol generation device includes: a load configured to heat an aerosol generation article by using power that is supplied from a power source, the aerosol generation article comprising an aerosol-forming substrate configured to hold or carry at least one of an aerosol source and a flavor source; and a control unit configured to acquire a temperature of the load and to control the power that is supplied from the power source to the load by feedback control. The control unit is configured to determine the power that is supplied from the power source to the load, based on comparison between an operation value obtained in the feedback control and a predetermined value.