Abstract: An electromagnetic cooking device and method of controlling the same is provided herein. The cooking device includes a cavity in which a food load is placed and a plurality of RF feeds configured to introduce electromagnetic radiation into the cavity for heating the food load. A controller is provided and is configured to: (a) measure resonances in the cavity; (b) generate a resonance map resulting from the measured resonances; (c) conditionally repeat steps (a) and (b); (d) detect a melting state of the food load based on variations between the resonance maps; and (e) adjust a power level of the electromagnetic radiation in response to detection of the melting state.

Abstract: A multi-functional distiller for separating target compounds from a base material. The distiller has a basket, boiling tank, and sealable cap. The basket has at least one selectively sealable port for holding the base material. The boiling tank is adapted for containing a solvent, and the basket is attachable above the solvent. The sealable cap may be removeably attachable to the boiling tank to provide a sealed chamber. The sealable cap can be fitted with multiple condensers. One possible condenser is positionable exterior to the boiling tank and functions to condense vapors produced by the boiling tank. A second such condenser is an inverted condenser which is positionable interior to the tank so as to condense vapors produced by the boiling tank and cause the condensate to drip through the base material.

Abstract: A process of producing crystal malt in which a batch of malted grain or germinated malt having a first moisture content is provided. The batch is heated by mircowaving or steaming such that at least 85% of the batch saccharifies. During heating, the first moisture content is reduced to a second moisture content. Embodiments of a batch of crystal malt are also provided. The batch of crystal malt includes at least 90% crystallized malt kernels. Further, the batch of crystal malt contains less than 50 ppb of 4-methylimidazole (4-MeI).

Abstract: Methods of the present invention comprise photoinactivation of catalase in combination with low-concentration peroxide solutions and/or ROS generating agents to provide antibacterial effects.

Abstract: Provided is a system and method for rapid aging of distilled ethyl alcohol. The system includes a vessel with at least one aperture for introducing RF energy at a preselected frequency to be absorbed by opaque material in a target area; at least one liquid circulating system; and a platform to substantially contain a plurality of units of wood as the opaque material. Each unit of wood has a plurality of capillaries containing at least wood sugar and resin. The system has a wood agitation system to move the wood through the target area. An RF generator provides constant RF energy at the predetermined frequency to induce oscillation of molecules within the wood. The system has an oxygenator to provide oxygen into the liquid mixture and outgas congeners from the liquid, the vessel further providing at least one vent structured and arranged to vent the outgassed congeners.

Abstract: The specification provides methods for extracting juice, anthocyanin, pectin, proanthocyanidin, and/or other phenolic compounds, from fruit material such as cranberry fruit, presscake, and/or pomace, through a sequential extraction procedure.

Abstract: The presently disclosed subject matter is directed to a system and method of extracting bioactive agents from biomass using continuous microwave-assisted extraction. The disclosed system includes a plurality of microwave modules that exposes the biomass to continuous microwave energy, and an extraction module to extract bioactive agents from the biomass. In some embodiments, the biomass is exposed to subcritical water treatment in the microwave modules. The disclosed system enables bioactive agent to be extracted effectively, in a relatively short period of time compared to conventional extraction methods and allows for an enhanced extraction yield.

Abstract: The present application relates to an allulose-containing composition for promoting excretion of vegetable lipids from the body and a food comprising the composition of the present application and vegetable lipids.

Abstract: The invention relates to method and a device for preparing a carbohydrate and/or protein product by subjecting a carbohydrate and/or protein to a heat treatment after a few ingredients have been added.

Abstract: Various aspects of the disclosure relate to methods and systems for extracting plant oil from plant material. A system may comprise a microwave emitter, an extraction chamber, and a cooling chamber. Microwave radiation emitted by the microwave emitter may dielectrically heat a microwave absorbing agent, which may heat the plant oil of the plant material. Plant oil of the plant material may be volatized in the extraction chamber and may be directed into the cooling chamber to be condensed.

Abstract: A process for fractionating a plant material to provide isolated extractives, the process includes pretreating the plant material to provide a fluidized plant material, subjecting the pretreated fluidized plant material to high frequency pulses and shear forces without denaturing bioactive aspects of one or more components of the plant material to provide a first liquid fraction having extractives to be isolated and a first fractionated plant material, separating the first liquid fraction having extractives from the first fractionated plant material, and isolating extractives from the first liquid fraction.

Abstract: In a system and process for selectively purifying various pharmacologically-relevant components of a source plant such as cannabis, an initial step provides a low-temperature, robust essential oil/terpene capture that also dehydrates and decarboxylates the starting product—fresh raw cannabis—by means of a vacuum-assisted microwave distillation process. By doing the terpene capture under vacuum distillation temperature may be kept low. The low distillation temperature maximizes yields of thermally-sensitive components such as terpenes and cannabinoids. The system includes an oil/water separator configured to prevent leakage of ambient air into the system.

Abstract: A pan chiller system includes a pan chiller unit having a food well, with a plurality of hollow divider rails arranged within the food well to define at least one opening to receive one or more food pans to be cooled, where the plurality of divider rails define a first rail flow path and a second rail flow path. A chilled liquid coolant system chills liquid coolant and moves the chilled liquid coolant into both the first rail flow path and the second rail flow path. A control arrangement is configured for controlling chilled liquid coolant flow such that a first temperature condition maintained in the first rail flow path is different than a second temperature condition maintained in the second rail flow path.

Abstract: Provided is a multi-functional apparatus that is able to isolate and collect organic compounds from plant material by way of steam distillation, organic solvent extraction, and oven purging and drying. The multi-functional apparatus is capable of being fitted with a variety of interchangeable condensers so as to accommodate the desired process. Among the organic compounds capable of being isolated and collected by way of the multi-functional apparatus are essential oils. Also provided is a botanical distillation and extraction apparatus which includes a main boiling chamber which is affixed with a selectively sealable cap. The selectively sealable cap is capable of being fitted with a variety of interchangeable condensers. The apparatus also includes a basket for holding plant matter that is attached to the boiling tank, a heating system, an optional vacuum system, and two distinctly unique condensers which may be interchangeably attached to the sealable cap according to the desired process.

Abstract: The present invention provides a method for oil extraction from dehydrated Euphausia superbas, which is related to the field of food biotechnology. The method combines a low temperature and low oxygen heat pump dehydration system with a microwave-assisted frozen-blasting dehydration system for Euphausia superba dehydration, resulting in formation of a large number of micro porous structures in dehydrated Euphausia superbas that is good for subsequent oil extraction. The dehydration and extraction process can be separated in the present invention. The low temperature and low oxygen heat pump dehydration system may be installed in shrimp boats to dehydrate Euphausia superbas before transportation so as to increase the effective payloads of shrimp boats. The extraction process of subcritical fluid assisted with ultrasonic operation is carried out under low temperature and low oxygen conditions, therefore the oxidation of active ingredients is avoided to a large extent.

Abstract: A refrigerated merchandiser includes a case having a base and a canopy at least partially defining a product display area. One or more eutectic plates are positioned in the product display area. The eutectic plates include a fluid contained in a housing. A heat exchanger including a coil is positioned in the housing to cool the fluid. The coil has an inlet, an outlet spaced from the inlet, a first portion, and a second portion adjacent and in thermal communication with the first portion to define a tube-to-tube heat exchanger.

Abstract: A method for making campfire marshmallow candy, defined as crispy snacks derived from marshmallows and having a toasted marshmallow flavor. The method includes receiving a substantially single layer of marshmallows onto a reception tray. A dehydration unit removes moisture from the marshmallows at approximately 140 degrees Fahrenheit for between 8- and 24 hours, resulting in the marshmallows taking on approximately 80% of their original weight. The dehydrated marshmallows are cooled before a toasting unit toasts the marshmallows on one side. After a second cooling, the marshmallows are flipped and toasted again at a high heat of approximately 500 degrees Fahrenheit. After a third cooling, the marshmallows are dehydrated again before being cooled to create a candy that may be crushed to powder form. Each cooling brings the marshmallow product to a temperature between 55 and 85 degrees Fahrenheit. The resultant candy may be vacuum packaged.

Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: Described herein is an oil extraction device comprising a housing; a first trough resting within an upper portion of said housing, where said first trough holds a solvent; a heat source within said housing, where said heat source heats said first trough; a control device mounted within said housing, where said control device controls said heat source; a reservoir attached to said upper portion of said housing; a strainer basket positioned within said reservoir, where said strainer basket holds an extraction substance; a filter fitted within said strainer basket below said extraction substance; a second filter positioned above said extraction substance; a condenser positioned above said housing; a second trough positioned at a bottom portion of said condenser; and a set of flanges extruding from said condenser, where said set of flanges enable said condenser to cool and condense solvent vapor when operating said oil extraction device.

Abstract: An apparatus for drying produce and small parts or pieces utilizing a fluid flow, typically air, through passages in a treatment member, and that is well suited for use in association with the drying of small fruit (i.e. blueberry, strawberry, blackberry, etc.). The dryer apparatus includes a frame, a treatment member, and a fluid supply member. The treatment member holds the items while the fluid supply member directs fluid through the treatment member and into contact with the small parts or pieces. The treatment member may be a flexible belt which is passed along a plurality of rollers. Advantageously, the fluid supply member can be controlled so that the small parts or pieces rotate or lift off the treatment member thereby exposing multiple surfaces thereof to the fluid.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.

Abstract: The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.

Abstract: Radio frequency (RF) energy is used to quickly heat the yolk portion of a shell egg. An anode and corresponding cathode are applied to each individual egg. As the egg is selectively and systematically rotated, RF energy and a stream of cooling fluid (preferably water) are simultaneously applied to the egg. This initiates pasteurization of the egg yolk while maintaining a low temperature in the heat-sensitive albumen (egg white) thus preventing denaturation of the albumen. Immediately after the RF yolk heating process, the egg is placed in a hot water bath designed to rapidly pasteurize the albumen as well as to minimize heat loss from the yolk and pasteurize any portion of the yolk that is not already pasteurized through the RF yolk heating process.

Abstract: Methods and systems for processing food products, such as a cranberry food product, are provided. A cranberry food solution may be provided and heated to a first temperature. The cranberry food solution may then be cooled to a second temperature and the processed cranberry food solution may be filled aseptically into an aseptic package. The package filled with the cranberry food solution may be then cooled to a third predetermined time so that the cranberry food solution congeals in the package.

Abstract: A method of marking a product such as a coconut includes providing a laser light emitter configured to produce powered laser light having a user-specified spectrum and intensity. A bracket base is provided that includes a workframe interface configured to stabilize the bracket relative to a workframe, and the bracket base defines at least one receiving socket sized to stabilize at least a portion of the food product relative to the bracket base. Programmable controllers trigger the laser light emitter and manipulates at least one servomotor to burn at least a portion of the graphical mark at least partially onto a surface of the food product in accordance with graphics-related data. An apparatus is also disclosed.

Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a microwave system is used for the production of pasta filata cheese.

Abstract: The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.

Abstract: The present invention relates to a food product with a colorless coating on a surface, said coating comprising caffeic acid or an ester thereof. A further embodiment of the invention relates to a method for coloring a surface of a food product when heated, particularly when heated in a microwave oven.

Abstract: A process for generating flavours during the microwave heating of food comprising preparing a suspension in oil of a powder comprising one or more compounds having carbonyl and amino groups capable of undergoing a Maillard reaction and/or a caramelisation reaction, the powder having a water activity in the range 0.25 to 0.8, and heating the suspension of powder in oil in a microwave oven for a time sufficient to generate the flavours.

Abstract: A system is provided for heating a comestible. The system includes a container and a flexible vented package containing a liquid, semi-solid or liquid/solid combination comestible. The package is positioned within the container in a manner that hinders the comestible from escaping through the package's vent(s). The container is penetrable to microwaves and is adapted to not experience heat-induced damage when subjected to a heating cycle in a combination microwave and convection oven. The container is adapted to protect the package from heat-induced damage when the container is subjected to a heating cycle in a combination microwave and convection oven.

Abstract: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid path and a second part extending perpendicular to the first part. A first counter electrode defines together with the first electrode a first capacitor, and a second electrode having a third part and a fourth part. The third part is positioned adjacent to the fluid path, and the fourth part extends substantially perpendicular to the third part. A second counter electrode defines together with the second electrode a second capacitor. The first counter electrode and the second counter electrode are short-circuited by an electrical connection, and a conductive device is electrically connected between the first electrode and the second electrode.

Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.

Abstract: A process is provided for fortifying oilseeds for consumption by animals, comprising heat treating the oilseeds; steeping the oilseeds at a temperature of about 210° F. to about 300° F.; and treating the oilseeds with a composition while they are at a temperature of about 100° F. to about 230° F. The composition comprises at least one dietary factor and a penetrant. The dietary factor position preferably comprises at least one of an amino acid, a nitrogen source, a vitamin, a mineral, protein and a medicament, and the penetrant preferably comprises a surfactant, such as a saponin.

Abstract: The present invention provides novel and improved processes designed for dehydrating natural products and creating a liquid infused with the dehydrated natural products. The process comprises the steps of selecting a natural product out of which to create the infusion. Once selected the natural product is then dehydrated to a moisture content of 10-25%. Following the dehydration step, the natural product is placed in a microwave vacuum device for additional dehydration under negative pressure and elevated temperature between 120-220 degrees Fahrenheit. Following the microwave vacuum step, the natural product is rapidly cooled to between 36-60 degrees Fahrenheit. The cooled natural product is then granulated or ground to improve its suitability for infusion. To make the infusion, the ground or granulated natural product is exposed to a liquid.

Abstract: A process for heating a pumpable food product comprising the steps of: a) providing a pumpable food product, b) transporting the pumpable food product through a continuous flow passage, c) heating the pumpable food product during at least part of the transporting of step b), characterized in that the flow rate of transportation during step b) comprises phases of acceleration and phases of deceleration, wherein the phases of acceleration and of deceleration periodically repeat.

Abstract: A microwave heating construct includes a platform having a plurality of peripheral edges, a plurality of elevating panels for maintaining the platform in a raised position, and a layer of microwave energy interactive material overlying at least a portion of the platform. The platform includes a movable portion defined at least partially by a line of disruption extending substantially between a pair of adjacent edges of the platform. The movable portion of the platform is adapted to pivot along the line of disruption.

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: A method for producing dairy products used in the food industry in milk processing plants involving the laser treatment of raw milk under turbulent flow conditions at a reception point, and heat treatment to produce pasteurized milk in equipment sanitized using rinsing and cleaning agents treated with laser radiation. Another variant of the method comprises the laser treatment of raw milk under turbulent flow conditions at the reception point, heat treatment to produce pasteurized milk in equipment sanitized using rinsing and cleaning agents treated with laser radiation, and the subsequent processing of the pasteurized milk into dairy products.

Abstract: The invention concerns a method for preparing a beverage from a soluble beverage powder comprising the steps of: —metering a dose of the soluble beverage powder, —heating the soluble beverage powder dose, —diluting the heated soluble beverage powder dose with a diluent.

Abstract: The present invention relates to a method of preparing a processed blend from two or more fresh plant materials, including a first fresh plant material containing lipophilic vitamin and a second fresh plant material containing hydrophilic vitamin; said process comprising: A. a first pre-treatment regime comprising: •providing pieces of the first fresh plant material; •cooking said pieces; comminuting the cooked pieces to produce a lipophilic vitamin containing puree; and said first pre-treatment regime additionally comprising the addition of oil; B. a second pre-treatment regime comprising: •providing pieces of the second fresh plant material; and •blanching said pieces to produce a hydrophilic vitamin containing mass; C. combining the lipophilic vitamin containing puree and the hydrophilic vitamin containing mass; wherein the lipophilic vitamin containing puree is homogenised at a high pressure before or after being combined with the hydrophilic vitamin containing mass.

Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising:—from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.

Abstract: Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.

Abstract: Modular mold unit and space-saving modular mold assembly, method, and article of manufacture for forming and preparing frozen confections that allow a quick release of the frozen confections from the mold by a microwave oven, wherein the mold unit is made of plasticizer-free, unadulterated, nonrecycled, heat-stable, microwave-transmissible plastic. The modular mold unit comprises a container member and a detachable lid member, wherein said container member comprises attachment means comprising vertically-engaging male and female lock-and-key mating or coupling connector members that are used to firmly and removably connect a plurality of modular mold units to one another to form an assembly of mold units, and wherein said detachable lid member has a stick member that is integrally molded with said lid member. Alternatively, said removable lid member is a stick-supporting lid having a central collar with a longitudinal slot opening to frictionally hold a separate wooden or plastic stick.

Abstract: A method of coating a wide variety of foodstuffs with tasty marshmallow material simply by enclosing foodstuffs with marshmallows in the same container that permits gaseous venting, but otherwise secures the enclosed foodstuffs. Microwaving the container for one minute or less causes the marshmallow, responding to the microwaves, to radically expand many times its original size. The expanding marshmallow quickly and conveniently coats the secured foodstuffs in the container with a layer of marshmallow material to produce a tasty food treat. The addition of a stick or other handling means is highly desirable, as is a means of easily extracting the food treat from the enclosure and aids in keeping hands clean while eating the food treat.

Abstract: This invention relates to a protein containing composition, comprising; a protein composition, wherein at least about 75 weight % of the protein composition contains at least about 15 weight % of large pieces including protein fibers at least about 4 centimeters long, protein strands at least about 3 centimeters long, and protein chunks at least about 2 centimeters long and wherein at least about 75 weight % of the protein composition has a shear strength of at least about 1400 grams. The invention also relates to a process for preparing the protein composition.

Abstract: A fluid processing assembly comprises a lumen for receiving at least one inlet stream and dispensing a primary product stream, and an energizing device for supplying energy to an energizable portion of the lumen. A primary product collection assembly is in fluid communication with the lumen for receiving the primary product stream. The energizable portion is positioned exterior to the primary product collection assembly. A pressurized gas source is downstream of the lumen. The pressurized gas source supplies pressurized gas to the primary product collection assembly for pressurizing at least a portion of the primary product collection assembly and the lumen.

Abstract: The deliberate release of odorants or aroma substances is desirable in many fields of application, and in particular in the field of washing and cleaning agents. Said deliberate release is achieved by using an odorant composition that comprises an odorant precursor, which is an allyl ether of the formula (I), R1R2C?CR3—CR4R5—O—CHR6R7, in which the residues R1, R2, R3, R4, R5, R6 and R7 mutually independently denote H or a hydrocarbon residue that can be acyclic or cyclic, substituted or unsubstituted, branched or unbranched, as well as saturated or unsaturated. Thus, in particular odorants in the form of an alkene having an allylic hydrogen atom, such as ?-pinene, can be released in a deliberate manner.

Abstract: Systems and method for thermal preservation (sterilization) of heterogenous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogenous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

Abstract: The invention relates to a process for producing confectionery products, which includes production of a base composition of a sugar component with one or a plurality of sugar-containing constituents, wherein the sugar content of at least one sugar-containing constituent is more than 50 wt.-%, a protein component with one or a plurality of protein-containing constituents, wherein the protein content of at least one protein-containing constituent is more than 50 wt.-%, a fat component with one or a plurality of fat-containing constituents, wherein the fat content of at least one fat-containing constituent is more than 60 wt.-%, and a flavor additive with at least one flavoring constituent; forming of core bodies from the base composition; microwave vacuum drying of the core bodies; coating of the core bodies with at least one coating layer, in particular chocolate, which is suitable for inhibiting absorption of moisture by the core bodies.