Abstract: To provide a chassis for a small electronic device that can be formed efficiently by drawing work with low cost, is hard to cause forming failure, and causes no damage on the surface thereof on forming to provide an excellent appearance. The rolled aluminum alloy laminated sheet material is for forming a chassis for a small electronic device by drawing work, and contains a rolled aluminum alloy sheet material having a 0.2% proof stress of 200 MPa or more, and a covering material laminated at least one surface of both surfaces of the rolled aluminum alloy sheet material, and the covering material contains any one of a synthetic resin film, and a laminated material containing a metal foil having synthetic resin films laminated on both surfaces thereof. The rolled aluminum alloy sheet material may have a fibrous crystalline structure extending in a direction perpendicular to a thickness direction thereof.

Abstract: A defrosting method for food, in particular meat, the food being filled into a container rotatable around a rotation axis and heated and rotated after the container is filled, heated air being supplied to the container through a supply opening for the purpose of heating the food and discharged through a discharge opening.

Abstract: A machine for making liquid or semi-liquid food products comprises: a frame; a first container containing a liquid or semi-liquid base product; a second container defining a processing chamber for processing a base mixture made up of the liquid or semi-liquid base product and a gas; a stirrer mounted inside the second container; thermal treatment means associated with the second container, acting in conjunction with the stirrer to convert the base mixture inside the second container into a finished liquid or semi-liquid product; a connecting duct connecting the first container to the second container and configured to connect the first container to the second container in such a way as to allow the base mixture to be transferred to the second container; a dispenser connected to the second container to allow dispensing the finished product.

Abstract: A frozen product of minced fish meat frozen into granules includes: 90 wt % or more of meat granules having a substantially columnar shape with a 3 mm to 7 mm diameter; and 10 wt % or less of meat granules with a short diameter of 2 mm or less. A method of producing the minced fish meat frozen into granules includes: raising the temperature of fish meat which has been frozen at ?20° C. or less to a temperature of from ?10° C. to ?5° C.; mincing the fish meat while maintaining the temperature of the fish meat at ?10° C. to ?5° C. by using a meat mincer having a feed screw, a plate, and a plate knife at a rotation speed of 200 rpm or less; lowering the temperature of minced fish meat to ?20° C. or less; and crushing the minced fish meat frozen at ?20° C. or less into granules.

Abstract: There is provided a frozen food product, such as frozen juice, and the method of providing same. This involves cooling the food product, such as a juice, to a slurry temperature within a freezing temperature range for the juice to provide a slurry, the juice slurry comprising a liquid juice component and a frozen juice component; providing the juice slurry to a container; and freezing the juice slurry within the container.

Abstract: An exemplary method for preserving fresh herbs includes obtaining fresh trimmings from a plant, grinding and/or chopping the fresh trimmings to form processed trimmings, packaging the processed trimmings in a container, and freezing the processed trimmings in the container. Freezing the processed trimmings may include subjecting the processed trimmings to a dry ice atmosphere.

Abstract: A freezing installation for freezing food articles in blocks, particularly seafood, said freezing installation comprising a pre-pressing apparatus and one or more horizontal plate freezers, said horizontal plate freezer having one or more horizontal freezing plates: means for introducing trays into the pre-pressing apparatus; the pre-pressing apparatus comprises a plurality of horizontal shelves onto which in use the trays are placed, and a top plate, said shelves and top plate are stacked on top of each other; means for transferring the trays from the shelves of the pre-pressing apparatus to the horizontal freezing plates of the one or more horizontal plate freezers; one or more plate freezers, each having a plurality of freezing plates stacked on top of each other means for emptying the plate freezer, and transferring the tray for further processing.

Abstract: The invention relates to a continuous sterilizing system comprising a sterilizing body into which a thermal fluid is introduced for sterilizing products, the products to be sterilized being arranged in containers that circulate inside the sterilizing body, said sterilizing body being divided into different sterilization zones by means of dividing walls, and each of said dividing walls having a through-opening that is substantially the same shape as a container, such that the containers close the through-openings of the dividing walls, rendering the sterilization zones thermally isolated from one another.

Abstract: Methods and systems for pumping compressible fluids in high pressure applications such as high-pressure liquid chromatography (HPLC) or supercritical fluid chromatography (SFC) applications are disclosed. An improved cooling device for a pump head for use in a supercritical fluid chromatography (SFC) system is described. A system for chilling a pumping system, includes a Peltier cooling element in thermal contact with a pump head, wherein the cooling element chills the pump head and a mobile phase fluid flowstream prior to the mobile phase fluid entering the pump; a fluid-cooled heat exchanger, attached to the Peltier cooling element, which removes heat from the cooling element using a circulating fluid; and a second heat exchanger which cools the circulating fluid.

Abstract: A formulation to increase the ratio of gastrointestinal microbiota in phylum Bacteroidetes to microbiota of Firmicutes phylum preferably includes about 20-60 mg/kg of body weight of fermentable fiber, about 10-30 mg/kg of body weight of beta glucan and about 20-60 mg/kg of body weight of blueberry extracts or any fruit or berry ingredient preparation containing similar phenolics. This formulation is preferably used to control body weight, body composition, and blood glucose regulation, preferably in humans, and is preferably administered orally, preferably twice per day.

Abstract: The present disclosure provides methods for determining the film forming potential of food products. In a general embodiment, a method for determining the film forming potential of a food product is provided and includes providing a temperature-control device having a processor and a computer readable medium storing instructions which, when executed, cause the processor to cycle an interior temperature of the temperature-control device between different temperatures in a predetermined amount of time. The methods further include placing a packaged food product in the temperature-control device, and causing the processor to execute the stored instructions.

Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.

Abstract: A process for producing frozen untapped young coconut water inside its carved young tender meat. The packaged frozen young untapped coconut water inside its very own carved young tender coconut meat comprises two freezing steps wherein the prepackaged product is frozen before packaging and sealing in a packaging cup and frozen again in a standard freezer.

Abstract: Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.

Abstract: A process for processing animal protein product involves cutting an unpasteurized piece of the product into slices, vacuum sealing the sliced unpasteurized product in a pouch with the slices stacked tightly together, cooking the vacuum sealed product to at least its pasteurization temperature while vacuum sealed within the pouch, and refrigerating or freezing the pasteurized product still sealed in the pouch.

Abstract: An apparatus and method for making frozen food products from a fruit puree, i.e. a flowable banana meat or a flowable blend of fruit meat and other edible ingredients. A composition that includes peeled bananas and at least one antioxidant may be mixed in a mixing device at ambient temperature and under less than one atmosphere of pressure, forming the puree. The temperature of the puree is reduced to a semi-frozen state by passing the puree through a heat exchanger. The semi-frozen puree is then formed into food products with a pre-determined volume, shape, and weight by a molding or extrusion process. Sticks, if desired, may be inserted, and the shaped puree is then frozen to solidified cores. The solidified cores may be coated with chocolate and treated with other edible toppings and then packaged.

Abstract: A frozen pizza preparation package and method where the package incorporates a frozen pizza, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen pizza in a microwave oven followed by crisping the crust upon a stovetop heat source, disposable crisping means that allow crisping on a stovetop without having to clean a pan, a substantially flat transfer element that is one of a transfer substrate or a combination transfer substrate and disposable crisping means. The package provides for rapid and convenient preparation of a frozen pizza with a more crisp crust than with present frozen pizzas.

Abstract: A method for packaging a frozen food product includes placing a fluid food product into a flexible container, sealing the container and pasteurizing the food product in the sealed container. The method further includes applying a form to at least one surface of the flexible container, the form embossing the container and creating a series of compartments separated by thin segments therebetween, and freezing the product in the container with the form in place.

Abstract: A consumer-oriented method of processing and packaging single serving packages is provided that improves convenience and safety, reduces pathogens and spoilage, and promotes improved dietary intake, while extending frozen shelf life, wherein fruit is processed to create ready-to-eat single serving packages of preservative-free frozen fruit pieces that may be readily consumed without utensils, and which may include a freezing step that significantly extends frozen shelf life beyond that attainable using conventional fruit processing methods.

Abstract: A frozen pizza preparation package and method includes a frozen prebaked pizza crust, pizza toppings, microwave-crisping sequence instructions that instruct sequential steps of heating the frozen prebaked pizza crust and pizza toppings in a microwave oven followed by crisping the crust using a crisping appliance, and a unifying container incorporating the frozen prebaked pizza crust, pizza toppings and the sequence instructions.

Abstract: Disclosed is a method for preparing shellfish including providing a substantially flexible liquid-permeable container having at least one open end; providing a plurality of shellfish in the container; closing the or each open end of the container; and tensioning the container to compact the shellfish and prevent the shellfish from opening. In preferred embodiments the flexible liquid-permeable container includes a mesh bag which is tensioned by twisting to keep the shellfish closed while enabling the shellfish to be cooked, dried, and/or frozen in the bag. An apparatus adapted to perform the method is also disclosed.

Abstract: The present invention relates to a method for preparing a ready-to heat, preservative free meal, comprising selecting at least one food product; preparing each food product; placing the prepared food products within a container; thermalizing; cooling down; and conditioning. The ready-to heat, preservative free meal comprises at least one of a protein portion, a portion of slow carbohydrates and a portion of vegetables.

Abstract: Disclosed herein are compositions and methods related to preservation of plants, including trimmings and portions of leafy green plants A exemplary method for preserving fresh herbs may comprise: a. obtaining fresh trimmings from a plant; b. grinding and/or chopping th fresh trimmings to form processed trimmings; c. packaging the processed trimmings in a container; and d. freezing the processed trimmings; wherein the interior environment of the container contains substantially no oxygen.

Abstract: A beverage supplement and method for making the same is disclosed. In some embodiments the beverage supplement is comprised of a first frozen composition made from at least one additive mixed with at least one liquid and a second frozen composition made from at least one additive mixed with at least one liquid, wherein the resulting frozen compositions may have different/varying surface areas, shapes, volumes, flavors, and concentrations. Varying the combination of surface areas, shapes, volumes, formulas, flavors, and concentrations of frozen compositions influences the duration of complete liquefaction and the release of additives, allowing a user to create an iced beverage with greater flavor control.

Abstract: A bakery tray made of an all-natural fibrous material is disclosed to store, ship, bake, and display single-serve baked goods such as muffins and cupcakes. The tray has a plurality of cups and a top plate for serving the cups in position relative to each other. The tray also includes various structures to provide uniform baking of baked goods in either a convention or microwave oven.

Abstract: Disclosed is a method of freezing a body or a portion thereof. The method comprises exposing at least a part of the body to a coolant having a temperature below the freezing point of the body, and at the same time operating an electromagnetic heater, as to maintain the at least part of the body at a temperature above its freezing point; and reducing the electromagnetic heating to allow the at least a part of the body to freeze. The electromagnetic heater comprises a resonator, and the heated part of the body is heated inside the resonator.

Abstract: A food container including an inner wall defining a food-containing cavity, and an outer wall defining a geometry of the food container. The outer wall is in contact with the inner wall to provide a unitary structure encapsulating a chamber between the inner wall and the outer wall of the food container. An aqueous salt solution is contained within the chamber between the inner wall and the outer wall. The aqueous salt solution has a water to salt by volume ratio that ranges from 2.5 parts water to 1 part salt to 3.5 parts water to 1 part salt. Following removal of the food container from a refrigeration unit, the aqueous salt solution of the food container maintains a temperature of a foodstuff positioned within the food-containing cavity with a range from ?0.5° C. and 10° C.

Abstract: A process for preparing aerated ice confection particles by manufacturing an aerated ice confection in a mass; further freezing the mass cryogenically to a temperature close to the glass transition temperature (Tg) of the aerated ice confection to form a aerated frozen mass, and comminuting the frozen mass to aerated ice confection particles with a high surface area to volume ratio. These particles can be used for a variety of purposes but preferably are used for forming frozen ice drinks in a simple, rapid and convenient manner. This is particularly useful when a single serving of such drinks is desired as no special equipment to make the drink is required. The invention also relates to packaging for the aerated ice confection particles and methods of making frozen ice drinks from the aerated ice confection particles.

Abstract: A packaged edible including a generally cylindrical body of a foodstuff mixed with a preserving binder and arranged about a longitudinal axis and a dispensing package generally enclosing the generally cylindrical body of a foodstuff mixed with a preserving binder, the dispensing package including a first hand engageable enclosure portion generally surrounding the generally cylindrical body of a foodstuff mixed with a preserving binder, a distributing and driving element arranged to rotate about the longitudinal axis and a second hand engageable element arranged for manual rotation about the longitudinal axis and arranged to rotate the distributing and driving element about the longitudinal axis in operative engagement with the generally cylindrical body of a foodstuff mixed with a preserving binder for dispensing the foodstuff mixed with a preserving binder in a user controllable manner.

Abstract: In a raw material preparing step, a rice powder as a primary raw material powder is added with a water to prepare a mixed raw material. In a kneading step, the mixed raw material is kneaded to form a kneaded substance. In a pressing/extending step, the kneaded substance is pressed and extended to form noodle dough sheet. In a slitting step, the noodle dough sheet is slit into predetermined noodle strand shape to obtain a continuous noodle strand However, these steps maintain a non-alpha state of the rice powder component In a packaging step, a unit-length noodle strand is accommodated in a pouch-like heat-resistant packaging container and hermetically sealed to obtain a packaged unit-length noodle strand, while maintaining a non-alpha state of the rice powder component in the noodle strand.

Abstract: The invention relates to a shelf/chilled stable mix of ingredients for the preparation of a frozen dessert, the ingredients being in a non-frozen state and contained in an aseptic sealed packaging, the ingredients comprising propylene glycol monoester of fatty acid as sole emulsifier or in combination with at least one further emulsifier for a frozen desserts.

Abstract: A process for producing cacao puree of high purity and yield involves steps of opening a cacao pod in a sanitary facility; promptly removing cacao seeds and cacao pulp and mucilage from the cacao pod; promptly separating 60%-98% of the cacao pulp and mucilage from the cacao seeds in a mechanical separator which sieves the pulp and mucilage to form a cacao puree; promptly collecting the cacao puree and placing it in a container; and promptly freezing the cacao puree to form a frozen cacao puree. The frozen cacao puree can be thawed and pasteurized for use in a beverage or other food product.

Abstract: Disclosed herein is preservation system for nutritional substances. The preservation system obtains information about the nutritional substance to be preserved, senses and measures the external environment to the preservation system, senses and measures the internal environment to the preservation system, senses and measures the state of the nutritional substance, and stores such information throughout the period of preservation. Using this accumulated information, the preservation system can measure, or estimate, changes in nutritional content (usually degradation) during the period of preservation. Additionally, the preservation system can use this information to dynamically modify the preservation system to minimize detrimental changes to the nutritional content of the nutritional substance, and in some cases actually improve the nutritional substance attributes.

Abstract: A frozen food package and method of producing and using the same is disclosed. The food package includes a bag which is freezable, ovenable and microwaveable. A frozen food assembly within the bag includes food (uncooked, cooked, or partially cooked), preferably an entree. Typically, the food assembly includes a meat, a fruit or vegetable, and a flavoring liquid such as a broth or stock, and may include infused oil or a dairy product. The food is typically embedded in the frozen liquid to facilitate handling and shipping and to align the frozen food with a display window of the bag. Chemical preservatives are not necessary and sauces may be omitted although sauces are not burned in the cooking process. The method typically includes sealing the frozen food in the liquid-impermeable bag and cooking the food in the sealed bag. The resulting dish is a substantial improvement over the well-known precooked frozen meals.

Abstract: Embodiments of a method and device for processing hops to insure freshness is disclosed.

Abstract: An apparatus for processing a food product includes an ingredient station for providing ingredients into the food product; an impingement freezer downstream from the ingredient station for reducing a temperature of a surface of the food product to provide a frozen crust at said surface to retain the ingredients in the food product and adapt the food product to retain deformation to a select shape; and a press excluding a cutter disposed downstream of the impingement freezer for pressing the food product to the select shape, wherein the frozen crust retains the select shape of and the ingredients in the food product. A method for processing the food product is also provided.

Abstract: A device and method for creating fruit juice utilizing a flexible bag having an upper fruit receiving portion for receiving a piece of fruit therein and a lower juice receiving portion, such portions separated by a mesh screen. There is a resealable closure member at the top of the fruit receiving portion. The flexible bag with fruit therein is then frozen and later thawed. The fruit receiving portion with fruit therein is squeezed to release juice from the fruit which passes through the mesh screen into the juice receiving portion which is accessible through a channel defined in the fruit receiving portion and mesh screen through which a straw can be passed into the juice receiving portion for drinking the juice.

Abstract: An ice machine in which an icemaker sits atop the ice machine and makes ice that is processed by the ice machine to deliver on demand ice in bags to a paying customer. The customer places payment into the money acceptor and pushes a button indicating a demand to purchase an open bag of ice or a container of ice water provided by the ice water dispenser.

Abstract: Methods for producing brewed beverages include brewing the beverage, degassing the beverage prior to storing the beverage in a sealed container, and freezing the beverage. A frozen brewed beverage is configured to be reheated prior to consumption and does not require reconstituting. A brewed beverage is in a sealed container, has a dissolved oxygen content less than about 2 ppm, is configured to be reheated prior to consumption, and does not require reconstituting.

Abstract: A rack and carts system to hold salmons, trouts and any other kind of similar fish, in a way that a maximum freezing capacity is reached per tunnel (kilos of frozen product per hour) as well as an excellent product presentation.

Abstract: This invention Automated multi layered Poratta production process is fully hygienic and automatic production system. In Asian countries multi layered Parotta/flat bread production is done by hand and its hard labour-ship. In this above mentioned process very thin 0.5 mm wheat flour dough is done by sheeter machine. This thin sheet is rolled and kept in freezer below ?18 degree centigrade. After this rolled dough got rigid, its sliced and cooked by hot plate press cooking. This will deliver multi layered Parotta after cooking. This product is cooled below 20 degree centigrade with the help of the cooling system. After cooling the product is immediately packed.

Abstract: An automated method for producing whole-muscle jerky slices using bulk form processing, and further provides jerky slices of novel composition resulting from the practice of such a method. The automated method forms a chilled bulk form of meat from multiple pieces of meat having intact muscle fiber and slices the chilled bulk form. This bulk form processing reduces raw material and labor costs relative to conventional methods for producing whole-muscle jerky slices that require large slabs of meat as input to the production process and substantial human intervention in the production process (e.g., hand-loading and placement). The jerky slices comprise integrated portions of dried meat having intact muscle fiber sourced from multiple animals and cut from a single bulk form.

Abstract: Edible or potable substances can be transported in biodegradable vessel.

Abstract: Methods are provided for treating freshly harvested olives to substantially retain the quality of oil contained therewithin for enabling production of high quality olive oil from said treated olives at a prolonged time after harvest and treated freshly harvested olives with retained oil qualities characterized in that the oil extracted therefrom after a prolonged storage time meets the standards of the IOC for Virgin Olive Oils.

Abstract: A process for preserving frozen ground meat comprises the steps of a) packaging frozen ground meat in a sealed package; b) placing the packaged frozen ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged frozen ground meat to an elevated pressure of at least about 50,000 psi pressure so the packaged frozen ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged frozen ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about ?50° to about 45° F.; e) then reducing the pressure on the packaged frozen ground meat to ambient pressure; and f) removing the packaged frozen ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

Abstract: A process for preserving fresh ground meat comprises the steps of a) packaging fresh ground meat in a sealed package; b) placing the packaged fresh ground meat in a pressurization vessel and closing the vessel; c) pressurizing the pressurization vessel containing the packaged fresh ground meat to an elevated pressure of at least about 50,000 psi pressure so that the packaged fresh ground meat is placed under the elevated pressure; d) maintaining the elevated pressure on the packaged fresh ground meat for a time of from about 1 to about 300 seconds and at a temperature of from about 30 to about 45 F; e) then reducing the pressure on the packaged fresh ground meat to ambient pressure; and f) removing the ground meat from the pressurization vessel. Pathogens are effectively killed using this process, providing manufacturing efficiencies and longer product shelf life as compared to other ground meat handling procedures.

Abstract: Method of preserving clams. This method involves the steps of cleaning a clam, sorting the clam, freezing the clam while the clam is alive, packaging the clam, and cooking the clam. An apparatus for containing clams having a tray having an upper surface and a plurality of defined locations constructed and arranged to receive a clam, the clam deposited in one of the plurality of defined locations, and the tray disposed within a plastic freezer bag.

Abstract: A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.

Abstract: Cooking bag containing a copolymer containing monomer units of a dimerised fatty acid or a derivative thereof. Use the cooking bag for cooking food. A process for storing and cooking of food comprising the steps: a) filling the cooking with food, b) storing the filled cooking bag at a temperature below 0° C., c) cooking the food.

Abstract: A process for preparation of an alcoholic beverage produced by mixing an alcoholic beverage base mix containing alcohol and at least one type of water-soluble substance with ice pieces in a proportion of 20:80 to 80:20, and conducting aeration, agitation and cooling so that the volume fraction of contained gas is in the range of 1 to 150% and the mixing temperature is lower than ?1° C., thereby obtaining a gas-containing matter having an alcohol concentration of ?1.0 vol. % and being fluid at ?15° to ?2° C., wherein fine ice pieces of 0.06 to 0.8 mm major axis length are present in an amount of at least 80 wt. % based on the total weight so that at least part of the fine ice pieces are sensed.