Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

Abstract: A method of minimizing material mixing in a piping system during a transition between a first material and a second material includes providing a plurality of pipe pigs in a first pipe section with the plurality of pipe pigs being sufficient to substantially fill a cross-section of the first pipe section and to define a plug having a leading edge and a trailing edge such that the leading edge is in contact with a first material and the trailing edge is in contact with a second material. Each pipe pig has a nominal size that is smaller than an effective diameter of the first pipe section. The plug is moved through the piping system by moving the second material. Advantageously, mixing of the first material and the second material is inhibited by the plug.

Abstract: A photo-selective light spectrum-modifying net for use in citrus fruit production, the net comprising a woven array of parallel and mutually spaced first threads and an array of parallel and mutually spaced second threads, the second threads being inclined to the first threads to define an array of openings between the first and second threads, wherein the first threads are uncolored and composed of a first polymer which is selected from a polymer incorporating a white pigment or dye, a transparent polymer or a translucent polymer, and the second threads are colored red and composed of a second polymer which incorporates a red pigment or dye, the second threads being adapted to transmit, scatter and reflect electromagnetic radiation in the wavelength range of from 640 to 680 nm. Also disclosed is a method of producing citrus fruit using the net.

Abstract: A reduced calorie nutrient enriched food product is produced by converting sucrose to monosaccharides and by selectively separating high molecular weight nutrients and sucrose in a food product such as a juice. The sucrose may be converted to non-digestible oligosaccharides. The process may also include separating a feed juice into a solids-rich fraction and a clarified juice fraction; treating the clarified juice fraction to form a high molecular weight-rich and oligosaccharide-rich fraction that can be combined with the solids-rich fraction to form a reduced calorie nutrient enriched liquid.

Abstract: A hydrophobic separating plug is used to separate and inhibit mixing between a first material and a second material. The plug may be formed of a hydrophobic material or may be formed of a plurality of pigs that are a solid or semi-solid material that may be hydrophobic or may have a hydrophobic or superhydrophobic surface. The plurality of pigs may be disposed within a hydrophobic fluid and the pigs may be neutrally buoyant in the hydrophobic fluid. The hydrophobic separating plug has dimensions sufficient to substantially fill the cross-section of pipe sections in which it is located and to define a leading edge and a trailing edge such that the leading edge is in contact with a first material and the trailing edge is in contact with a second material. Advantageously, mixing between the first material and the second material is inhibited by the plug.

Abstract: A method of minimizing material mixing in a piping system during a transition between a first material and a second material includes providing a plurality of pipe pigs in a first pipe section with the plurality of pipe pigs being sufficient to substantially fill a cross-section of the first pipe section and to define a plug having a leading edge and a trailing edge such that the leading edge is in contact with a first material and the trailing edge is in contact with a second material. Each pipe pig has a nominal size that is smaller than an effective diameter of the first pipe section. The plug is moved through the piping system by moving the second material. Advantageously, mixing of the first material and the second material is inhibited by the plug.

Abstract: A method for sourcing plants includes performing nondestructive near-infrared (NIR) scans on selected plants, determining a predicted value of a characteristic for the selected plants based on evaluation of spectral data from the NIR scans against a characteristic model, and utilizing the predicted values for purchasing, processing, and/or financial forecasting. A method of sorting and processing plants includes determining a predicted value of a characteristic in gathered plants and determining a process to recover a primary product and/or a byproduct of the plants based on the predicted value. A method for forecasting includes determining a composite value of a characteristic in plants from a prior time period, correlating source data of plants to be gathered in the later time period with a predicted value of the characteristic in those plants, and determining a predicted composite value of the characteristic in the plants to be gathered in the later time period.

Abstract: A process and system to extract essential oil from an essential oil-containing food material is described. The process includes subjecting the essential oil-containing food material to a pulsed electric field; extracting the essential oil into water to form a first fluid mixture that contains essential oil, an essential oil-water emulsion, and water; and separating the first fluid mixture into a waste mixture and a second fluid mixture, where the concentration of essential oil in the second fluid mixture is greater than the concentration of essential oil in the first fluid mixture.

Abstract: A process and system to extract essential oil from a material is described. The process includes expressing the essential oil into water to form a fluid mixture that contains essential oil, an essential oil-water emulsion, and water; heating the fluid mixture to destabilize the essential oil-water emulsion and separating the heated fluid mixture into a waste mixture and a product fluid mixture, where the concentration of essential oil in the product fluid mixture is greater than the concentration of essential oil in the fluid mixture.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Abstract: Processing and use of whole fruits and vegetables or side-stream ingredients of juice extraction, paste, or ketchup process, or canning industry, in particular, the processing of the by-products, including pomace, and its use in beverage and food products.

Abstract: Naturally sweetened reduced calorie, light, or low-calorie beverage products and methods for making the same are disclosed. The beverage products comprise at least one fruit juice, at least one natural non-nutritive sweetener, and homogenized pulp.

Abstract: Methods are disclosed for fortifying a beverage with one or more citrus phytochemicals while concealing the bitter taste of these compounds in the beverage. These methods comprise microencapsulating the citrus phytochemicals and adding the microencapsulated citrus phytochemicals to beverages. Also disclosed are beverages fortified with one or more microencapsulated citrus phytochemicals but which do not have the bitter taste characteristics of these compounds.

Abstract: A bottle includes a neck portion having an opening configured to permit filling and emptying of the bottle, a shoulder portion connected to a lower end of the neck portion, a sidewall connected to a lower end of the shoulder portion and extending vertically downward from the shoulder portion, and a base connected to a lower end of the sidewall and forming a bottom surface of the bottle. The sidewall has a plurality of annular ribs extending around a periphery of the sidewall. Each of the annular ribs includes a plurality of sequential enlarged portions interconnected by bridges, with each of the enlarged portions having a vertical width that is greater than a vertical width of each of the bridges.