Abstract: The present invention relates to an improved apparatus and method for delivering a coating substance and to an improved apparatus for delivering a powder coating to glutinous products such as confectionary/bakery, gum and dough-like products in a manufacturing and/or packaging procedure. Chewing gum is typically produced by combining chewing gum components, extruding and subsequently rolling a gum composition into a uniform flat sheet of a desired thickness and width. During processing, the extruded material must pass through a series of rollers to produce the ultimate product. In a conventional process, a rolling compound or powdered non-stick agent may be applied to the sheet during processing to avoid fouling of the rollers by a tacky material. Present systems for the application of dusting are inefficient and lead to the loss of much powder. The present invention seeks to provide an improved system.

Abstract: The alternative cellular energy (ACE) pathway provides a non-immunological defense mechanism against infectious diseases and can also function as an effective tissue repair mechanism in response to injury. The ACE pathway can be activated using energy obtained from the ultraviolet light illumination of neutral red dissolved in alcohol. The effectiveness of the alcohol used in this procedure has previously been shown to increase if the alcohol is “charged” by passing electrolytically generated “Water Gas” (otherwise referred to as Brown's Gas or HHO) into the alcohol. Water Gas is herein shown to be similarly able to charge alcoholic beverages, including beer, wines and spirits, resulting in an increase in the ability of the alcoholic beverages to dynamically interact with dyes, such as neutral red, and by inference to be more effective, than the corresponding uncharged alcoholic beverage, in therapeutic uses intended to enhance the ACE pathway of an individual.

Abstract: Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes.

Abstract: A method of enhancing the flavor of food by exposing the food to acoustic waves from a low frequency sonic transducer immersed in liquid is provided. The liquid may be the food itself and/or the food may be positioned within a range between about ¼ inch and about 20 feet from the liquid-containing container, and is preferably exposed to waves at a frequency ranging between about 1 Hertz to about 1000 Hertz, optimally 600 Hz for approximately one minute to 24 hours, optimally about 30 minutes. The acoustically-treated food is also provided.

Abstract: There is described a machine (1) for preparing beverages, in particular coffee, and other foods using hot water, with a hydraulic circuit comprising: a tank for the water; a boiler to heat the water; a pump to feed the water; a brewing unit that receives water from said boiler and into which a product for preparing the coffee or other food is inserted. The machine has a magnetic field generator for treatment of the water to reduce the formation of calcareous deposits in said hydraulic circuit.

Abstract: A method and device for treating a perishable object, the method exposing the perishable object to a south magnetic field created by magnetic interference of a plurality of magnets. The device comprising a panel defining a portion of a space for containing the perishable object, the plurality of magnets housed within the panel and arranged such that the magnets extend into the space for containing the perishable object.

Abstract: A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

Abstract: The present invention provides a method and apparatus for removing chemical sterilant molecules from a medium, such as a carrier gas. In one embodiment, the apparatus includes a housing that defines an internal cavity. The housing has an inlet and an outlet fluidly communicating with the internal cavity. An electrode is dimensioned to be received in the internal cavity of the housing. The electrode is made of a material that is chemically active with respect to molecules of a chemical sterilant and conductive to electricity. The electrode is connected to a source of an electrical charge such that an electrical field gradient is formed in a region of space surrounding the electrode. The electrical field gradient is operable to force the chemical sterilant molecule toward the electrode.

Abstract: Pet treats and methods of manufacturing pet treats comprising unprocessed meats are disclosed. The unprocessed meats are not extruded, ground, emulsified, liquefied, partially liquefied, or made into a powder. The unprocessed meats may be combined with natural and/or un-natural binding agents and may also be combined with natural and/or un-natural preservatives. The combination may be formed into shapes in which the pieces, bits, and/or parts of the unprocessed meat may, or may not, be visible within the production product, yet contained within.

Abstract: The present invention relates to a device for treating biological cells in an object, the device comprising: —a single winding coil element; —an electrical generator connected to the single winding coil element, the single winding being configured to be positioned essentially around the object; wherein the electrical generator is configured to discharge into the single winding coil element so that the single winding coil element generates a short duration pulsed electromagnetic field by magnetic induction in the single winding coil element, the electromagnetic field having a field strength that is sufficiently high to affect, preferably increase the permeability of cell membranes and/or intracellular membranes of the biological cells contained in the object when in operation the object is placed inside the single winding coil element.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: The present invention relates to a preparation method of fish sauce seasoning, the method comprising: (a) decolorizing and deodorizing a liquid fish sauce; (b) concentrating the fish sauce from the step (a) and crystallizing salts contained in the fish sauce; (c) separating the fish sauce concentrate (b) and the crystallized salts; and (d) repeating the (b) and (c) steps at least once, and to a fish sauce seasoning prepared by the method. The fish sauce seasoning of the present invention has a high total nitrogen content and is a natural seasoning material as chemical additives are neither contained in raw materials of the seasoning nor added during a processing thereof, and the seasoning's nicely salty and palatability makes it useful as a substitute material for MMG and nucleic acid that are classified as synthetic additives.

Abstract: A cooking device includes a cooking chamber; a first deodorization region along which air from the cooking chamber flows and in which a plasma discharge is generated for removing odor-producing materials generated in the cooking chamber from the air; and a bypass region along which air from the cooking chamber flows to bypass the first deodorization region.

Abstract: Disclosed are methods and apparatuses for stabilizing labile biomolecules in an aqueous solution without the use of chemicals. For example, some embodiments involve exposing an aqueous solution of a labile biomolecule, such as a protein, to light energy to stabilize the biomolecule in the solution.

Abstract: A novel canola protein isolate consisting process predominantly of 2S canola protein and having equal to better solubility properties and improved clarity properties in aqueous media, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein. The novel canola protein isolate is formed by isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation isoelectric precipitation isoelectric precipitation of 7S protein which is sedimented and removed.

Abstract: A magnetic treatment device for liquid within at least one liquid container may include a figurine having a body portion and at least one limb extending outwardly therefrom. The at least one limb may be positioned adjacent the at least one liquid container. At least one permanent magnet may be carried by the at least one limb to expose the liquid within the at least one liquid container to a magnetic field.

Abstract: A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least one permanent magnet is associated with the plurality of figurines to generate a magnetic field within the liquid in the liquid container.

Abstract: A process for treating a milled product to reduce microbial activity at a high confidence level is disclosed. A sterile ready to eat milled product at a high confidence of sterility is also disclosed.

Abstract: As disclosed herein, an egg may be laser marked such that a center point of particular information laser marked on the egg is located between the middle and an end of the egg and/or so that first information is laser marked on a first surface of the egg, and second information is laser marked on a second surface of the egg such that the second information faces a substantially different direction than the first information. Further, a package of eggs is disclosed wherein each of the eggs in the package has first information laser marked on it in substantially the same location as the other eggs in the package and the eggs are oriented in the package such that information laser marked on each egg faces substantially the same direction as the information laser marked on the other eggs in the package.

Abstract: A cooking system includes a main wheel having a first surface and a secondary wheel having a second surface. The second surface of the secondary wheel mates with the first surface of the main wheel at a nip to form and set a grain based material disposed between the first and second surfaces. The grain based material may be dried, toasted, baked, puffed, or blistered between first and second surfaces. The method begins by disposing a cooked or uncooked grain based material over the first surface. The second surface, which corresponds to the first surface is applied to the grain based material at the nip to form and set the grain based material between the first and second surfaces. At least one of the first and second surfaces is heated to heat the grain based material disposed between the first and second surfaces to produce a ready-to-eat grain based product.

Abstract: A novel canola protein product consisting predominantly of 2S canola protein and having improved solubility properties, has an increased proportion of 2S canola protein and a decreased proportion of 7S canola protein, and a protein content of less than about 90 wt % (N×6.25) d.b. The novel canola protein isolate is formed by heat treatment or isoelectric precipitation of aqueous supernatant from canola protein micelle formation and precipitation, to effect precipitation of 7S protein which is sedimented and removed.

Abstract: A high-voltage bipolar rectangular pulse generator using a high efficiency solid-state boosting front-end and an H-bridge output stage is described. The topology of the circuit generates rectangular pulses with fast rise time and allows easy step-up input voltage. In addition, the circuit is able to adjust positive or negative pulse width, dead-time between two pulses, and operating frequency. The intended application for such circuit is algae cell membrane rupture for oil extraction, although additional applications include biotechnology and plasma sciences medicine, and food industry.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: The invention relates to a method which uses magnetic ionic liquids for the liquid-liquid, liquid-solid, or liquid-gas extraction, wherein the partition of the phases occurs in a magnetic field.

Abstract: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of areas, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The food processing facility includes a plurality of separate rooms individually, atmospherically and structurally isolated from each other for processing the food product, each including separate single food processing machines lines of series connected food processing, air handling systems, drain systems and/or often-used supplies and tools.

Abstract: A method of enhancing food properties by electroporating a food using electrical pulses. The pulses are high-voltage pulses, and the food contains cells that become permeable from the electroporation. The food is exposed to food agents, which diffuse into the food's cells to enhance properties of the food.

Abstract: It is intended to provide a coating fat composition for a food to be cooked and a process for producing a cooked food whereby a fried-like food can be obtained by a simple cooking procedure without frying in oil and thus problems accompanying the frying procedure such as worsening of the working environment and waste oil disposal can be solved. That is, the present invention provides a fat composition for coating a food to be cooked which comprises a fat and an agent for reducing the contact angle of the resulting fat composition to 0.7-times or less the contact angle of a fat having nearly the same slip melting point as the composition, wherein the contact angle is measured at an ambient temperature (in the case of the composition being liquid at ambient temperature) or at a temperature 10° C.

Abstract: An anti-oxidation food preparation device includes a food preparation vessel having an electrically conductive body and a separate power supplying base. The base generates high frequency AC power that is transferred by a primary coil to as secondary coil maintained by the vessel. A rectification circuit converts the high frequency AC power into a rippled, rectified AC current that is supplied to the electrically conductive body of the vessel so as to create a reducing environment of available electrons for absorption by the food as it is prepared.

Abstract: The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of starch from the cells by washing, comprising the process steps of: providing the biological material, irreversible electroporation of the biological material, and obtaining plant material having a reduced amount of acrylamide and/or melanoidin forming cellular ingredients, the starch content of which is not enabled to be considerably reduced by washing as compared to the starting material.

Abstract: A method of producing Dried Distiller's Grain with Solubles (DDGS) agglomerated particles is disclosed. The method comprises the steps of separating a first product stream out of the whole stillage that is primarily solid material from a second product stream that is primarily liquid, agglomerating the first product stream using a mechanical compression machine such as an extruder, and exposing the agglomerated particles to microwave radiation of a sufficient energy for a sufficient time so that the resulting moisture of the agglomerated particles is between 3% and 40% by weight. The second product stream may be condensed and blended with the first product stream prior to, or concurrently with, the step in which the agglomerated particles are formed. Additionally, other additives, such as enzymes, may be added to the first product stream to enhance the final product's desirability as a nutritional source.

Abstract: In a reaction chamber, which constitutes a component of a process installation for obtaining foodstuffs or foodstuff components, biological products in harvested form that are whole or in pieces are subjected to pulsed electric fields as they pass through said reaction chamber, said electric fields forming pores in the cell walls so as to irreversibly open the latter, thus making the content of the cells more easily accessible. This is achieved by electrode groups, which can be energized to a high voltage and are located in the wall of a longitudinal passage of the reactor through which the process material is moved past grounded electrodes located in an opposing longitudinal wall area. Each electrode group is connected to an electric energy accumulator such as for example, a Marx generator, by means of a switch, in order to rapidly establish electric fields of multiple directions between the charged and the grounded electrodes.

Abstract: The invention can be summarized as follows. There is provided a method for preserving the quality of a perishable product comprising the step of treating the product with one or more near-infrared lights, wherein preferably at least one near-infrared light is a near-infrared laser (or laser diode). The perishable product may be simultaneously treated with a magnetic field. The invention also pertains to an apparatus that may be used to preserve the quality of a perishable product.

Abstract: A method for blanching vegetable material comprising heat treating the vegetable material in a current of hot air at a temperature in the range from above 100° C. to 150° C. in an environment which substantially reduces evaporative loss of water from the vegetable material.

Abstract: Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-reduced peanut kernel, and incubating the abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel. Resveratrol-enhanced peanut compositions prepared according to these methods are also provided.

Abstract: A method and system is provided whereby pathogens in food are reduced by first sealing food in a package and then applying high hydrostatic pressure to the sealed package. The package is moved to a clean area having pathogen-reducing treatment such as a cleansing plasma. The food is removed from the sealed package and then transferred to a food processor such as a grinder or dicer having internal pathogen reducing treatment. The food may then be transferred to a patty maker having internal cleansing plasma. The food may then be transferred to a freezer or freeze dryer having internal cleansing plasma.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: The present invention relates to a delivery system based on a film of an imine forming liquid crystalline phase, mixed with at least with one biologically active substance, to which a constant or variable electric field can be applied. The delivery system can be used as a delivery system for biologically active substances such as flavors, fragrances, bactericides, fungicides, insecticides, insect attractants or repellents, agrochemicals or pharmaceuticals.

Abstract: A toner consists essentially of food-grade components. Because the toner consists essentially of food-grade components, it can be used to provide a coating or create an image on food products, including those intended for human or animal consumption.

Abstract: A method for storing fresh produce and comestible derivatives thereof while controlling the total viability count and/or surface pathogen count thereon comprises the step of shining light wavelengths selected from blue light, red light or a combination of red light and blue light onto the surface of the produce.

Abstract: A reversed pressure relief valve that is used in connection with a computer hard disk drive so as to vent pressurized gases contained within the disk drive while not permitting debris to enter the drive mechanism or the valve. More specifically, the present invention is a reversed direction valve which includes at least one passageway defined by at least a lifter ring, a dry strap, a pressure sensitive adhesive (“PSA”)/body film and a filter media.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: Embodiments of the present invention relate to packaging and dispensing beverages.

Abstract: Methods and systems for establishing Taylor-Couette flow in a fluid are provided. Aspects of the disclosed methods and systems incorporate laminar Taylor-Couette flow in combination with a source of radiation to provide more uniform radiation exposure to the fluid and its components. Common problems of non-uniform radiation levels and concentration boundary layer effects in UV reactors are largely eliminated using the methods and devices provided herein. In an exemplary embodiment, the reactor of the present disclosure has a hollow outer cylinder or stator and a rotor positioned therein and smooth walls for both the outer wall of its rotor and the inner wall of the outer cylinder or stator in which the rotor is positioned, the space between which forming the annular fluid gap.

Abstract: A method of treatment of fresh produce including blanching fresh produce, rapid cooling of the fresh produce following the blanching, and packaging the fresh produce following the rapid cooling.

Abstract: Treatment of food and agricultural products involves contacting the product by washing or otherwise with alkaline electrolyzed oxidizing water. Treatments include using brine solutions or marinades that include the alkaline electrolyzed oxidizing water therein.

Abstract: A treatment device is for magnetically treating liquid in a liquid container including a plurality of figurines configured to define a container holder to receive the liquid container. At least one permanent magnet is associated with the plurality of figurines to generate a magnetic field within the liquid in the liquid container.

Abstract: A beverage bottle has a container, a beverage accommodated in the container, the beverage including a light-sensitive additive which has an original color and under the action of radiation, changes its original color to a different color, and a device associated with the container and configured to generate a radiation which acts on the additive and to change the original color of the additive and therefore of the beverage to a different color.

Abstract: The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health.

Abstract: An apparatus, system, and method of irradiating fluent food products. The present invention utilizes a transmissive wall having a convex surface. A source of radiation is positioned on a side of the transmissive wall that is opposite the convex surface so that when the radiation source is emitting radiation energy, the radiation energy passes through the transmissive wall, thereby irradiating fluent food product that is flowing in contact with the convex surface.

Abstract: A fluid treatment chamber is provided for the deactivation of microorganisms in a fluid. The fluid treatment chamber comprises a housing and an electrode assembly. The housing comprises a fluid inlet for receiving fluid to be treated and a fluid outlet for allowing treated fluid to be retrieved. The electrode assembly is located within the housing and comprises at least two electrodes for generating an electric field there between. The electrodes have opposing convex electrode surface sections defining there between a biconcave treatment zone for treatment of the fluid by the most intense electric field generated by the electrode assembly. The treatment zone comprises a channel between the opposing convex electrode surface sections through which the fluid is to flow to receive treatment. The channel width tapers towards a vertical midsection of the channel due to the convex configuration of the opposing electrode surface sections.