Abstract: Methods of heating compositions comprising at least 20% (w/w) individually distinguishable edible inclusions are provided herein. The method of heating as disclosed herein comprises applying a first ohmic heating treatment to the composition, wherein the composition has at the end of the first ohmic heating treatment a temperature from 60° C. to 95° C.; applying a first holding step to the composition, wherein the temperature of the composition is at most 5° C. lower than the temperature of the composition after the first ohmic heating treatment; applying a second ohmic heating treatment to the composition, wherein the composition has at the end of the second ohmic heating treatment a temperature ranging from 75° C. to 110° C.; and applying a second holding step to the composition, wherein the temperature of the composition is at most 5° C.

Abstract: A food-preparation apparatus for forming and baking a food product (5) from a dough portion (2) in a capsule (12) includes a housing (3) having a capsule-handling device (4) for opening and/or emptying the capsule (12), an upper plate (14), and a lower plate (11), arranged in the housing (3). The lower plate can be adjusted in a guide device between a receiving position (A) for receiving the dough portion (2) from the capsule (12), a position of interaction (W) for interacting with the upper plate (14) for baking and/or forming the dough portion, and an emptying position (E) wherein the lower plate (11) is inclined relative to a base surface (46) of the food-preparation apparatus.

Abstract: The disclosure relates to the technical field of food processing, particularly to a grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat. The grilling method comprises: Step 1, dispensing to-be-grilled meat into boxes with sealing covers, and adding edible oil into the boxes, wherein a ratio of edible oil to the weight of meat is 25˜50 mL/1000 g, and sealing the covers; Step 2, carrying out plasma treatment on the meat sealed in Step 1; and Step 3: placing the meat treated using plasma onto a grill and grilling. The grilling method for controlling the content of polycyclic aromatic hydrocarbons in charcoal grilled meat is simple, convenient, and easy to operate; it is not needed adding unessential food additives, thereby significantly reducing the content of polycyclic aromatic hydrocarbons in meat products, saving cost and improving safety while remaining the flavor of food itself.

Abstract: The invention comprises a method and apparatus for amending a food product, comprising the steps of: (1) receiving into a second geographic zone the food product from a first geographic zone, where packaging greater than five milligrams per serving of tetrahydrocannabinol (THC) in the food product is illegal in the first geographic zone and legal in the second geographic zone; (2) forming a composition of the tetrahydrocannabinol comprising a viscosity of less than 2,000 mPa sec; and (3) injecting the food product with the composition of the tetrahydrocannabinol to form an amended food product, where the composition preferably comprises an emulsion of tetrahydrocannabinol, an emulsifier, and water with a mean particle size of less than 1000 nm and a viscosity of less than 100 mPa sec.

Abstract: The present invention provides an energy-saving quick-freezing method for golden pomfret. The method is putting golden pomfret into a liquid nitrogen quick-freezer with a cavity temperature of A, and when a core temperature of fish body reaches ?6 to ?4° C., turning off the liquid nitrogen quick-freezer; when the cavity temperature of the liquid nitrogen quick-freezer rises to B, starting the liquid nitrogen quick-freezer, and when the core temperature of the fish body reaches ?19 to ?17° C., turning off the liquid nitrogen quick-freezer; and taking out the golden pomfret and storing at ?19 to ?17° C.; wherein, the A is ?105 to ?85° C., the B is ?95 to ?65° C., and A<B.

Abstract: A system for separating cut food products includes a flow inlet, a flow outlet, and at least one drum connecting the flow inlet and the flow outlet. The flow inlet may be oriented to direct the cut food product tangentially into the at least one drum. The flow inlet may be oriented to direct the cut food product into the at least one drum at a right angle to a longitudinal axis of the at least one drum. The at least one drum may be a plurality of drums including a first drum having the flow inlet and a second drum having the flow outlet. The system may include a passageway providing fluid communication from the first drum to the second drum. The passageway may include a tapered section. The flow inlet may be aligned with the flow outlet.

Abstract: A single-dose capsule for machines for dispensing beverages in the form of an infusion is provided. The capsule has a cup-shaped body adapted to receive a dose of a product in a granular or particle form, or in the form of a concentrated liquid, and a gas-impermeable film restrained to the open top of the cup-shaped body. The cup-shaped body is made of a multilayer material manufactured by way of a co-injection molding process. The multilayer has an inner layer and an outer layer made of a structural material and an intermediate layer made of a barrier material adapted to prevent passage of oxygen from the external environment to the inside of the cup-shaped body. The invention also relates to a packaging method of the single-dose capsules.

Abstract: The present invention relates to a process for continuous of drying or removing the water phase from wet material, such as organic material and for regulating or controlling the drying mechanisms using heating and drying components in a mechanic set up for drying material. The steam generated in the pre-dryer in the process is sufficient to sustain the energy need of the system as the different components of a meal factory are set up as a closed system.

Abstract: An apparatus for smoking food products, comprising at least one kiln which is provided with a drum, which can be actuated so as to rotate about its own axis of extension, and which defines internally a treatment chamber for food products which can be accessed through a loading and unloading opening. The drum has at least one smoke inlet which is connected to a smoke generator device.

Abstract: A method for preparing cassava flour with a low content of cyanogenic glycosides is provided. The method includes: washing, peeling, and cutting newly harvested fresh cassava to obtain cassava pellets, cassava shreds, or a cassava pulp as a raw material. The method further includes the following steps: immersing the raw material in a solution containing cellulase and pectinase for 10-30 minutes, and then placing the raw material in warm water with a temperature of 35-50° C. and a pH value of 5.5-6.5 and ultrasonicating for 10-30 minutes at an ultrasonic frequency of 50-80 kHz, to obtain an ultrasonicated raw material; drying and pulverizing the ultrasonicated raw material to obtain cassava flour with a low content of cyanogenic glycosides, a cyanogenic glycoside content of the cassava flour is less than 15 mg/kg.

Abstract: A machine for making and dispensing liquid, semi-liquid and/or semi-solid food products and which includes at least a cylinder for containing and processing basic products, means for heating and cooling the cylinder wrapped around at least part of the cylinder and a mixer unit positioned inside the cylinder which is able to mix the basic products during their processing; the machine also includes a supply duct for supplying the products into the cylinder, a dispensing duct for withdrawing the food products from the cylinder and means for recirculating the products contained in the containment and processing cylinder which are able to withdraw the products from the cylinder through the dispensing duct and to return them into the cylinder through the supply duct.

Abstract: The proposed invention includes an extruder apparatus (1) for a minced meat product with a distribution chamber (10) provided with an inlet opening (11) and with multiple outlet openings (12) of identical section, each one in communication with an extruder head (50) through a distribution duct (40) to produce the extrusion on a conveyor surface (2) movable through an air treatment unit (60), wherein each extruder head is connected to one of the distribution ducts and comprises a cutting device including a plunger inserted in the extruder head movable from an extruding position, in which the plunger does not interfere with the connection with the distribution duct, to a cutting position in which the plunger completely blocks said connection and in which the plunger reaches or goes beyond an extruding opening of the duct to eject all of the extruded meat product from the interior of the duct.

Abstract: A device (2) for preparing foods held in a vessel includes a preparation chamber (4) for holding the vessel, a steam-generating assembly (10), including at least one first steam-conducting path (18) and at least one cold-fluid-conducting path (54), a steam supply unit (62) having at least one steam dispensing opening into the preparation chamber (4), which steam supply unit is connected to the at least one steam-conducting path (18) for steam conduction, and a condensate supply unit (60) having at least one condensate dispensing opening into the preparation chamber (4), which condensate supply unit is connected to the steam-conducting path (18) and to the cold-fluid-conducting path (54). The device (2) can carry out preparation in which food held in the vessel can be prepared by the steam supply unit (62), and to carry out a rinsing operation, in which the preparation chamber (4) can be cleaned by the condensate supply unit (60).

Abstract: Process for the production of a three-dimensional item by extrusion of a string of dough, comprising a step of providing a viscoelastic food dough inside an extruder comprising a cylindrical tubular body and a piston, an extrusion step by advancing the piston inside the cylindrical tubular body, and a step of interrupting extrusion of the dough by stopping the advancing movement of said piston; a dispensing device comprising such a cylindrical tubular body and such a piston, as well as a printer for the production of an item printed by means of a 3D printing procedure comprising such an extruder, are also described.

Abstract: Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

Abstract: A meat-aging apparatus is disclosed. The meat-aging apparatus comprises: a photographing unit for photographing meat stored in the meat-aging apparatus; an illumination unit for irradiating light to the meat; a storage unit for storing recipe information for aging the meat according to the type or state of the meat; and a processor for determining the type or state of the meat on the basis of a photographed image, and controlling the illumination unit to irradiate light to the meat according to the recipe information corresponding to the determined type or state of the meat in order to age the meat.

Abstract: An animal carcass cooking and roasting assembly and method of use in an oven, the assembly including a base tray, a liquid container mounted on and connected to the tray in a rack in a spaced apart upright position, the container arranged to receive a substantial amount of heat by conduction from the tray by the use of a tray and container connecting thermal via, the container arranged to fit within an open end of the carcass and wherein the opposite end of the carcass is tightly plugged or closed to form an isostatic chamber to contain liquid evaporated from the container within the carcass during the cooking process.

Abstract: There is disclosed a method of forming a biodegradable container, such as a cup, comprising a plurality of successive press forming operations, each press forming operation comprising relative movement between an outer die 202 and an inner punch 204 from an open configuration to a forming configuration to shape a dough 400 as it expands. There is also disclosed a corresponding forming apparatus and container.

Abstract: A process for grilling pizza includes shaping pizza dough to a predetermined configuration to provide a flattened dough, placing the shaped dough on a design bearing grate, grilling one side of the shaped pizza dough on the grate to form a design in the pizza dough, applying condiments to the grilled side, and baking the partially cooked pizza.

Abstract: A cooking appliance includes: a base; a heater basin mounted above the base and comprising a floor and a side wall that form a cavity configured to hold water, the side wall having a perimeter edge; a heating element mounted beneath the floor of the heater basin and configured to be connected to a power source; an egg cup unit comprising a main panel and at least one cup depending from the main panel, the main panel having a perimeter edge, the at least one cup having a floor that contacts the floor of the heater basin; and a lid attached to the base and configured to cover the egg cup unit. The perimeter edge of the heater basin and the perimeter edge of the egg cup unit are in contact, the interaction of the perimeter edge of the egg cup unit and the perimeter edge of the heater basin configured to impede flow of steam generated by boiling water in the cavity of the heater basin.