Abstract: A cooking system includes a kitchen utensil and a cooking hob, wherein the kitchen utensil is provided with one or more sensors arranged on the kitchen utensil. The sensors include acceleration sensors, gyroscopic sensors, and inclination sensors. The cooking appliance is provided with a control unit configured to receive data from the sensors and to elaborate information on how the kitchen utensil is being used, and to control the cooking appliance accordingly.

Abstract: A nutritional or dietary egg supplement or food product is provided that may be eaten by children or adults. The food product is made solely of whole hen's eggs or egg whites that have been heat treated to selectively denature allergenic proteins s compared to a natural hen's egg.

Abstract: An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

Abstract: A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes.

Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Abstract: Air-based fryer including a food preparation chamber including an outer wall, an inner wall defining a food receiving space with an air inlet and an air discharge opening, and a circulation channel defined between the outer wall and the inner wall. The fryer includes an air heater for heating air in the food preparation chamber, a fan for moving a flow of hot air successively through the air inlet, the food receiving space, the discharge opening, and the channel. The fryer includes a steam generator including at least one nozzle extending into the food receiving space for spraying temperature-controlled steam onto the food; and a controller adapted to control the steam generator to spray steam to food placed in the food receiving space for a first predetermined period, and to control the air heater and the fan to circulate hot air to the food for a subsequent second predetermined period.

Abstract: A portable beverage press mug is includes a vessel and a press head assembly. The press head assembly includes a screen (or filter) and a valve arrangement covering the screen. The valve arrangement is movable in response to fluid pressure to create a gap between the valve arrangement and the frame and permit fluid to pass through the screen and the gap.

Abstract: A packaged food product includes a container and a food product. The container has a rim and at least one wall extending away from the rim. The at least one wall defines a storage area, and the food product is retained within the storage area such that the food product is in contact with the at least one wall. The at least one wall is readily deformable by a hand of a user to reduce a volume of the storage area. Reducing the volume of the storage area causes the food product to exit the storage area. The container includes an integral tool portion for breaking up the food product after removal from the storage area. The food product can be a wet cat or dog food.

Abstract: In an embodiment, an automatic food preparation and serving apparatus comprises: a digital electronics storage controller configured to send signals representing an order input; a storage apparatus comprising a plurality of temperature-control regions and configured to hold one or more magazines in the plurality of temperature-control regions, each of the one or more magazines configured to store a plurality of food canisters, and configured to regulate temperature of contents in the plurality of food canisters in the plurality of temperature-control regions; a canister transport mechanism configured to transport the plurality of food canisters away from the storage apparatus; a food dispensing mechanism configured to receive the plurality of food canisters transported away from the storage apparatus and to dispense one or more ingredients stored in one or more of the plurality of food canisters according to the signals from the digital electronics storage controller.

Abstract: A capsule is designed for insertion in a centrifugal beverage production device for preparing a beverage from a substance contained in the capsule by introducing liquid in the capsule and passing the liquid through the substance using centrifugal forces. The capsule includes a body having a bottom end and an open end spaced apart in the axial direction, an upper wall for covering the body at the open end along a direction transverse to the axial direction, and an enclosure between the body and the upper wall containing a predetermined amount of beverage substance. The capsule further includes an annular pressure-setting ring configured for adjusting the backpressure in the beverage production device. The pressure-setting ring provides an improved coffee in-cup quality. A set of capsules can have pressure-setting rings of different dimensions for setting different backpressure when engaged in a centrifuging beverage production device.

Abstract: A shell form and a method of using the shell form requires a wire form and a wire clip, a tortilla placed therebetween during the time that the tortilla is cooked in hot oil forming a taco shell.

Abstract: A sealed beverage preparation capsule includes a sealed hollow body having a top and a bottom, a beverage preparation ingredient inside the body and a layer of filter material at least about 2 mm thick located inside the body and abutting said bottom of said body. A kit is also provided for assembling a plurality of beverage preparation capsules. The capsules include a cup-shaped base having a bottom, and side walls extending from the base to an upper rim defining an open top of the base component, and a plurality of ingredient pods. Each ingredient pod includes a top, side walls and a bottom, each formed of sheet material, wherein the pod contains a beverage preparation ingredient. The ingredient pod is shaped and configured to be engaged with the base component to assemble a beverage making capsule, with the top of the pod forming a lid for the base component and the bottom of the ingredient pod spaced from the bottom of the base inside the base.

Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

Abstract: The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

Abstract: This invention relates to a method and apparatus for forming a stuffed crust pizza on a continuous high speed basis. The invention can form and deposit a cheese rope in either an ellipse or circular shape, onto a moving sheet of dough with multiple lanes using a waterwheel flow divider. An encoder is mounted to the conveyor feeding the dough to the apparatus. This provides both position information and speed of the dough to a motion controller to guide the movement of the nozzles. A stamping device initially presses an indentation of the cheese shape into the dough sheet and provides a natural resting location for the cheese to be deposited. A set of two nozzles per lane is utilized to form the cross sectional shape of the cheese. Each nozzle forms one half of the total shape of the cheese and the flow to each nozzle is controlled by a waterwheel flow divider.

Abstract: The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

Abstract: In some examples, a system may be configured to generating flour having a uniform particle size of less than 100 Microns from whole insects. For example, the may include generating a slurry from whole insects by adding water while blending the whole insects using one or more mixers to generate an insect slurry. In some cases, the water is added to the insect parts to reduce the viscosity and to assist in separating the whole insects into parts. In some cases, the insect slurry may be filtered.

Abstract: The disclosure relates to a liquid, milk-based animal feed for domestic cats or dogs, containing at least 70 vol % water, 2-13 vol % milk protein, 2-13 vol % milk fat, 1-5 vol % starch as an essential thickener, at least 0.01 vol % amino acid additive, and at least 0.01 vol % plant-based sugar. The disclosure also relates to a method for producing such an animal feed.

Abstract: A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm3, the porosity does exceed 40%, and the crunchiness does exceed 4.

Abstract: A device for bringing baby food to a certain temperature comprises a vessel having an interior for accommodating a holder for the baby food, a unit for obtaining a temperature for bringing the interior to a certain temperature, and a first sensor for determining the temperature in interior. A second sensor is present for determining the temperature of the baby food in the container. As a result, baby food can be brought to a certain temperature in a manner that is gentle, yet efficient.