Abstract: The invention relates to a process for wine evolution by electrochemical way, with reduced treatment times and controlled selectivity. The process may be carried out at the anodic compartment of an electrochemical reactor subdivided by a semipermeable membrane on a valve metal anode, for instance a titanium anode, provided with catalytic coating containing platinum or other noble metal.

Abstract: A pet treat includes a top layer of meat and a bottom layer of rawhide that has been flavored with meat. An intermediate layer of glutin formed during the manufacturing process affixes the top layer of meat to the bottom layer of rawhide. During the dehydration step, the rawhide and the glutin are flavored by liquid seeped from the meat.

Abstract: A pet treat includes an outer layer of meat and an inner layer of rawhide that is surrounded by the outer layer of meat. During a dehydration step that is performed for more than twenty-four hours, the rawhide is flavored by liquid seeped from the meat.

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: A device for killing living microorganisms in an amount of raw meat is described in order to make the raw meat capable of being eaten without causing infection. The non-heating for killing living microorganisms comprises an enclosure, a carrier, a light source and a rotator. The carrier, in the enclosure, is for carrying the raw meat. The light source, in the enclosure, is for emitting light killing the living microorganisms in the raw meat. The rotator rotates the raw meat so that the rotated raw meat can be fully exposed to the emitted light.

Abstract: The present invention relates to a process for washing and sterilising food products, particularly vegetables, characterised in that it comprises the following steps: (a) treatment of said food products by ultrasounds, ultraviolet rays and micro filtering; (b) treatment of said food products under ozone atmosphere, ultraviolet rays and micro filtering; (c) treatment of said food products by ultraviolet rays; (d) dewatering and drying said food products under controlled atmosphere. The present invention further relates to an apparatus (1) for carrying out the above process.

Abstract: A device for treating a substance containing at least one undesirable organism, using a pulsed electrical field. The device includes at least one treatment zone of the substance located within a passage zone associated with the substance. Each treatment zone is only partially located within the associated passage zone. The device also includes a mechanism to create movement for displacing each treatment zone of the substance in the entire associated passage zone.

Abstract: A microwave system is capable of inspecting a medium, especially capable of inspecting food products transferred by a conveyer belt in real time. The microwave system includes a transmitter for transmitting continuous microwave; a receiver for receiving the microwave passing through the medium; a scanner for electrically directing a microwave beam along a linear path, especially, across the conveyer belt; a waveform extractor for extracting the informational parts of the received signal outputted by the receiver; and a cpu for analyzing the data outputted by waveform extracting means.

Abstract: The present invention concerns a system and a method for regulating the handling of milk during the milking process in order to separate mastitis infected milk from milk for human consumption and apt to be applied in an automated milking process.

Abstract: A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.

Abstract: The present invention is directed to a process for rapidly aging alcoholic beverages and to the beverages produced by the process. During the process, a consumable alcoholic feedstock is contacted with ultrasonic energy at a power of at least about 3 Watts/liter. If desired, a variety of flavorants can also be contacted with the alcohol and ultrasonic energy in order to flavor the beverage. The energy can push the maturation chemistry of the alcohol to completion quickly and produce a consumable product which is unique in characterization and can have flavor and smoothness surpassing that of consumable alcohols aged in slower, more traditional processes.

Abstract: The object of the present invention is to provide a process for producing processed foods, which effectively exert the inherent flavor and taste of food materials, provide superior preservative stability, and keep the original form and color of the food materials; and to provide processed foods produced by the process. The object is solved by establishing the process for producing processed foods which is characterized in that it comprises the steps of contacting raw food materials with a saccharide to accrete and/or penitrate the saccharide to and/or into an intact food material without blanching and then heating the resulting mixture by one or more heating methods selected from the group consisting of steaming, baking, frying, and microwaving to effectively exert the inherent flavor and taste of the food material, and to provide superior preservative stability; and processed foods produced by the process.

Abstract: A device for magnetically treating materials includes a base, and at least one magnet carried by the base to generate a magnetic field within the material. In some embodiments, the material may be within a container, and the magnetic field may be generated within the container to magnetically treat the material. The material may be a beverage and the magnetic treatment may enhance the flavor of the beverage, or may be an emollient and the magnetic treatment may change a characteristic of the emollient. The device may include a base, a plurality of tubular members extending upwardly from the base and arranged in spaced-apart relation to receive the material, and at least one magnet within each of the tubular members to generate a magnetic field within the material.

Abstract: A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.

Abstract: A non-thermal plasma reactor is provided for treating a liquid with non-thermal plasma species. The reactor includes a liquid inlet, a liquid outlet, a reaction volume between the liquid inlet and the liquid outlet and at least one non-thermal plasma electrode adjacent to the reaction volume. The non-thermal plasma electrode is isolated physically and electrically from the flow path by a dielectric barrier.

Abstract: Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Abstract: A food treating apparatus and method wherein a reducing DC electric current is provided by a DC electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel. Further, the added electrons inhibit and/or reduce the formation of acrylamides in the food prepared in the food treating apparatus.

Abstract: The present invention is related to method for irradiating bulk material, particularly for treatment of food products such as grain, characterised in that in the case of a failure of said irradiation, the untreated bulk material is separated from the treated material and subsequently transported back towards the beginning of the process, in order to be treated. The invention allows to avoid re-treatment of large quantities of material, and provides a clear separation between contaminated and uncontaminated parts of the installation.

Abstract: A process for treating vegetables and fruit in order to reduce their resistance to cutting. Treatment involves the application of a high electric field directly to the vegetables and fruit, under such conditions that the resulting temperature increase for the vegetables and fruit is almost zero and at any rate, sufficiently low not to amount to a preheating step.

Abstract: A process and apparatus are provided for reducing microorganisms in a conductive medium using a low voltage pulsed electrical energy.

Abstract: A process for preparing a storage stable premixed batter, such as a batter for coating various foods, cakes, pancakes, waffles, etc. The batter, which may include flour, eggs, sugar, milk solids, leavening agent, etc., is premixed and rapidly processed at an high temperature such as between about 280° F. to 310° F. The mixture is then cooled to a predetermined temperature, then packaged for either refrigerated or ambient storage.

Abstract: A method for beneficially restructuring ingestible substances such as sports drinks, water, neutraceuticals, pharmaceuticals, and the like and its contents for consumption by organisms. The method is also applied to topical substances such as lotions and creams. The method involves subjecting such substances for a period of time to an electromagnetic field of a specified flux density varying from 10−5 to 10−21 gauss and a specific frequency varying from 0 hertz to 300 hertz, depending on the intended subsequent use of the substance. The specific flux density and the specific frequency is empirically determined to restructure the substances such that the substances beneficially affect the organism which has the substances incorporated into the organism's metabolism.

Abstract: The object of the present invention is to provide a process for maturing a food which makes possible to control the maturation degree of the food.

Abstract: The present invention relates to a water magnetizer including a permeance member and a cooking recipient. The permeance member consists of two parallel disks spaced apart each other by a plurality of partitions located along the periphery of the disks, such that there is clearance between the two parallel disks. The permeance member is placed into the cooking recipient that is charged with water. Then, the cooling recipient is placed onto an electromagnetic heater. When the electromagnetic heater powers on, inner coils of the electromagnetic heater regularly vibrate at high frequency to change the direction of electric current and then induce a swirled magnetic field in the clearance. The water would be boiled by a lot of heat generated from electron movement in the induced magnetic field.

Abstract: Flavor potentiating and enhancing compositions include an aqueous mixture containing colloidal silica of preferable 10-100 angstrom particle size. The colloidal silica acts synergistically with other flavor inducing agents which may also be present in the mixture. The compositions according to the invention have been found to enhance flavor, tenderize meats, aid in the formation of a stable crust on breaded fried foods, and impart improved body, consistency, and flavor in soups, dressings, and beverage. Also a novel method for generating the colloidal silica in the presence of a magnetic field is disclosed.

Abstract: The present invention includes a microwave baking dough additive that has a gelling component, a gum component and an enzyme component. The present invention also includes a method of controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. The present invention further includes transforming a frozen bakery dough into a fresh-baked, microwavable, yeast-leavened bakery product.

Abstract: Snack for cooking in the microwave oven which is characterized by its raw ingredients: pellet, with a high composition of wheat flour or potato flour, hydrogenized vegetable fat, salt and optional addition of aroma, suitable for cooking in a microwave oven which gives rise to an increase in volume, the product being packaged in a paper bag which is microwave-resistant with a metalclad inner reinforcement.

Abstract: A fresh vegetable foodstuff such as fruit, vegetables, grains or nuts is treated to reduce microbial contamination (UV-C irradiation, preferably in a CO2 atmosphere, preferably at −1 to +4° C.) and/or to induce protective phytoalexins (UV-A, UV-B and UV-C irradiation) and/or to destroy aflatoxins (UV irradiation, primarily UV-C). A modular system can be readily adapted to different foodstuffs. It can include treatment modules and support modules (e.g. for cleaning elements of the treatment modules, providing them with controlled environments, and controlling the input of foodstuffs so they are susceptible to treatment).

Abstract: A device for magnetically treating materials includes a base, and at least one magnet carried by the base to generate a magnetic field within the material. In some embodiments, the material may be within a container, and the magnetic field may be generated within the container to magnetically treat the material. The material may be a beverage and the magnetic treatment may enhance the flavor of the beverage, or may be an emollient and the magnetic treatment may change a characteristic of the emollient. The device may include a base, a plurality of tubular members extending upwardly from the base and arranged in spaced-apart relation to receive the material, and at least one magnet within each of the tubular members to generate a magnetic field within the material.

Abstract: Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.

Abstract: A non-thermal plasma reactor is provided for treating a liquid with non-thermal plasma species. The reactor includes a liquid inlet, a liquid outlet, a reaction volume between the liquid inlet and the liquid outlet and at least one non-thermal plasma electrode adjacent to the reaction volume. The non-thermal plasma electrode is isolated physically and electrically from the flow path by a dielectric barrier.

Abstract: For use in the preparation of fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a leaving effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

Abstract: The present invention relates to a fryer provided with a system that generates a high-density electromagnetic field, preventing deterioration of cooking oil. The fryer comprises: an oil container holding cooking oil; a high-voltage power supply to generate high voltage; and an electrode unit connected to the high-voltage power supply. This electrode unit comprises an electrode made of a screw rod. Because the spiral thread has tips in a shape of acute angle, electric fields tend to concentrate around the acute-angle edges on the entire surface, and thus a high-density electromagnetic field is generated in the oil container.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magentic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A microwave baking dough additive that has a gelling component, a gum component and an enzyme component. A method is disclosed controlling moisture migration or starch recrystallization in yeast-leavened bakery products that are baked by microwave energy. A frozen bakery dough is transformed into a fresh-baked, microwavable, yeast-leavened bakery product.

Abstract: A method and apparatus are provided for at least partially sterilizing a liquid that has pathogens living in the liquid. The liquid comprising living pathogens is placed in a reaction volume, and a non-thermal plasma is generated within the reaction volume to thereby kill at least a portion of the pathogens within the liquid.

Abstract: A method of treating a food object in an electrostatic field to thaw food rapidly at temperatures between 0° C. and a freezing temperature of an object to be treated. By applying the electrostatic field, the freezing temperature of the food is lowered but the food does not freeze in the electrostatic field. Accordingly, foods are kept fresher longer and the freshness can be maintained over a range of temperatures.

Abstract: A food treating apparatus and method wherein an electric current is provided by an electric circuit, the food treating apparatus including a vessel and a handle, and wherein at least part of the electric circuit is integral with the handle and is operative to provide electrons to food in the vessel.

Abstract: A method and apparatus are provided for at least partially sterilizing a liquid that has pathogens living in the liquid. The liquid comprising living pathogens is placed in a reaction volume, and a non-thermal plasma is generated within the reaction volume to thereby kill at least a portion of the pathogens within the liquid.

Abstract: A conventional apparatus for preventing growth of microbia in a carrier tube by an electromagnetic field has no or little effect. An apparatus 1 serves to prevent growth of microbia propagating themselves on an internal wall of a carrier tube 63 for carrying beer and the like or to remove the microbia. The apparatus 1 comprises a control unit 2 for generating an electric signal including an audio frequency component, a transponder 3 including a coil 31 and a case 32 for housing the coil 31, and means for attaching the transponder 3 to an external wall of the carrier tube 63, and generates an audio electronic signal to be sent through the carrier tube 63 by applying the electric signal to the coil 31.

Abstract: A filled pastry that can be baked in a microwave to achieve a baked pastry-like taste and a crisp final texture is described. The pastry mixture includes flour, a first fat, water, yeast, emulsifier, pentosanase, and amino acids. A liquid filling with a high water content is trapped in the pastry by a moisture barrier placed in contact therewith. The moisture barrier contains from about 80 to about 98 percent fat, from about 7 percent to about 13 percent of a film-forming protein, and from about 0.7 to about 1.3 percent of a hydrocolloid. The fat may includes medium-chain triglycerides whose melting point is between 20° C. and 35° C. The film-forming protein may be calcium or sodium caseinate. The hydrocolloid may be an iota-type carrageenan. This moisture barrier mixture is disposed between the filling and the pastry in an amount of about 1 to about 15 g/100 cm2.

Abstract: A process for preparing crystalline sugar by providing a solution of a solvent and sugar, exposing the solution to a magnetic field having a strength which is sufficient to impart improvements in the processing of the sugar or the properties of the resulting crystalline sugar product, and providing conditions suitable for crystallization to obtain a substantially crystalline sugar product. The magnetic field strength is sufficient to influence at least one of morphology, size, nucleation rate or, crystallinity of the crystalline sugar product.

Abstract: A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing fillable pasta piece having a pH of about 4.6 or less; inserting filling into the fillable pasta piece; exposing the filling in the filled pasta piece to microwave or radio frequency radiation to reduce the water activity in the filling to about 0.85 or less; sealing the filled pasta piece in a package; and pasteurizing the filled pasta piece at any point in the process after the filling has been inserted into the fillable pasta piece. The shelf-stable filled pasta is a pasta made by the foregoing method.

Abstract: A method of deactivating microorganisms in food products, packaging material, water, air, and other products involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad- spectrum polychromatic light. In variations of this embodiment, the light has an intensity of at least 0.1 J/cm2, the pulse duration is from between about 10 nanoseconds and 10 milliseconds, and/or at least 50% of the at least one pulse's energy is transmitted in light having wavelength from between about 170 and 2600 nanometers. Advantageously, the microorganisms may be Cryptosporidium parvum oocysts, Bacillus pumilus spores or poliovirus.

Abstract: The invention relates to a process for controlling the solidification or crystallization of a fat or a fat-containing food, wherein the solidification or crystallization is carried out under the influence of a magnetic field. The process can be used particularly advantageously where the fat is polymorphic, for example, cocoa butter, and the magnetic field allows the fat to be produced in a particular crystalline form. Thus, a cocoa butter containing product in solid form can be produced, the cocoa butter having been formed directly from a liquid phase in crystal form VI without passing through another crystal form and without the addition of seed crystals.

Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Abstract: Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

Abstract: Methods and apparatus for pasteurizing egg products utilizing high frequency radio waves to heat the egg products being pasteurized. Suitable products to be treated include liquid egg products, packaged liquid egg products, and shell eggs. The methods may be used with either continuous processing systems or batch processing systems.

Abstract: The objective of the present invention is to provide a jelly-like seasoning having a proper degree of fluidity when taken out from a tube-shaped container, presenting a jelly-like appearance when placed on foodstuffs and further providing a mild and new feeling of eating spreading in the mouth with melting when ea ten, and a manufacturing method thereof.

Abstract: A method for producing boiled egg-like foods comprises the steps of heating at least one egg at a temperature ranged from 65 to 90° C. and irradiating the egg with far infrared rays having a wavelength ranged from 3 to 30 &mgr;m.