Abstract: Capsule (9) for use in a beverage preparation machine (1), said capsule comprising side (10), bottom (12) and top (11) walls defining a closed chamber, said chamber containing an ingredient to be dissolved and/or extracted by a fluid injected under pressure within said capsule, said fluid being provided through an injection element (20) of the machine that is able to pierce an injection wall of the chamber, said capsule further comprising a beverage dispensing wall able to open for releasing a beverage prepared from said ingredient and said fluid, said capsule comprising a separating wall (14) within the chamber that separates, in a leak-tight manner:—an ingredient-containing compartment (15), and—a fluid injection compartment (16), said separating wall (14) comprising a one-way valve (17) able to let fluid under pressure flow only from the injection compartment (16) towards the ingredient-containing compartment (15).

Abstract: A method for printing a three-dimensional crystalline structure such as a chocolate layer wherein, after printing, the material has a desired crystal structure. An embodiment can include printing a liquid first layer of material with a printer onto a second layer of mate al having a crystal structure. Subsequently, the printed liquid first layer is processed to solidify. The first layer. During the processing of the printed liquid first layer, the second layer functions as a crystal seed layer through physical contact with the printed liquid first layer and the second layer crystallizes with the crystal structure.

Abstract: A method for processing, in a container, a vegetable product containing a solid part suspended in a liquid part, comprises controlling the pressure of a gas in said container for modifying the specific weight of said solid part, so as to prevent said solid part from floating on said liquid part until drying; an apparatus comprises a timing device arranged for opening and/or closing, in a cyclical manner, a venting arrangement comprised in an operating chamber of a vinifying apparatus, so as to alternatively make said operating chamber communicate with an external environment and/or separate said operating chamber from said external environment and consequently decrease and/or increase a pressure of a gas in said operating chamber.

Abstract: A process for preparing fresh coconut meat based compositions and films, including its improvements and modifications, includes mainly of coconut meat wherein other fruit and vegetables are added as flavorings and enhancers. These coconut meat based compositions and films can be used as crepes, rolls, and or wraps, which are usually employed in wrapping any food such as fresh fruits, vegetables, salads, or cooked meat/fish, and any combination, after which are rolled, folded and eaten directly during meals or as snacks.

Abstract: A brewer, system and method for heating water and dispensing heated water for producing a brewed beverage The brewer includes a water reservoir with a heating element associated with the reservoir for heating water retained in the reservoir A brewing substance holder is associated with the reservoir for receiving heated water from the reservoir A temperature sensitive control valve is provided in communication with the reservoir for controllably dispensing heated water from the reservoir to the brewing substance holder The temperature sensitive control valve may be in the form of a passive control valve which uses a bimetallic, magnetic or other material which is responsive to heat The water is placed in the reservoir and heated The elevated temperature of the water will result in operating the heat sensitive control valve to open the control valve and allow water to pass from the reservoir to the brewing substance holder.

Abstract: A capsule (1) for preparation of a beverage from a beverage ingredient (32). The capsule comprising a first section (12, 14) and a second section (15, 40) which together form a beverage ingredient compartment of the capsule in which is received a beverage ingredient. The first section comprising a pre-formed inlet (23) for entry of aqueous medium into the capsule and the second section comprising a pre-formed outlet (41) for beverage formed, in use, from the beverage ingredient and the aqueous medium. Wherein the capsule is compressible when the capsule is inserted into the receptacle of a beverage preparation machine by the first section of the capsule being engaged by an inlet piercer (60) of the beverage preparation machine so as to cause movement of the first section of the capsule towards the second section of the capsule without piercing of the first or second sections.

Abstract: A container assembly moistens a neck of a bottle and then applies a dry flavoring to the moistened neck. The container assembly includes a base with two side-by-side dispenser trays. One dispenser tray includes a liquid used to moisten the bottle, and another dispenser tray includes the dry flavoring used to coat portions of the moistened bottle.

Abstract: Microwaveable packages having composite susceptors and methods for using same are provided. In a general embodiment, composite susceptors for cooking microwaveable foods (12, 14) in a microwave oven are provided. The composite susceptors may include, for example, a first layer that is a standard microwave susceptor (30) and a second layer (32) comprising mobile charges, wherein the second layer is at least substantially metal free. The second layer comprising mobile charges can both shield the standard susceptor from microwaves, and act as a conductor to increase the conductivity of the standard susceptor. The composite susceptors of the present disclosure provide improved surface heating patterns that are similar to surface heating patterns of conventional ovens, while also providing the benefits of microwave cooking.

Abstract: A package for compartmentalized preservation of harvested fruit or vegetables and methods are disclosed. The package may include a first flexible polymer film, comprising integral molded or vacuum formed cups configured to hold a fruit or vegetable, wherein the integral molded or vacuum formed cups can be collapsed into a plane of the first polymer film or extended from the first polymer film; and a second flexible polymer film configured to overlay the first polymer film. In some embodiments, the cups containing the fruit or vegetable may be inflated and sealed to form protective bubbles.

Abstract: A process used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.

Abstract: A fire searing process for meat comprises cooking meat in an oven and then at least crust-freezing the meat in a freezer. The oven has a temperature of at least 1500° F., and the meat is cooked in the oven for approximately 10 seconds to 3 minutes. The meat is cooked to a depth of approximately 0.25 to 25% of the meat extending into an inner surface of the meat from an outer surface of the meat to form a crust-like portion proximate the outer surface of the meat. The meat is then at least crust-frozen in a freezer having a temperature of approximately ?35 to 0° F. for approximately 1 to 6 minutes. The freezer prevents the meat from being further cooked to preserve the crust-like portion proximate the outer surface of the meat.

Abstract: Capsule (1) for the preparation of a beverage in a centrifugal extraction device (50) by feeding liquid in the capsule and rotating the capsule along a rotational axis (I) in the device to produce centrifugal forces on the liquid, wherein the capsule (1) comprises containment walls forming an interior cavity (2) containing beverage ingredients (3); said containment walls comprising a lid (4) and a side wall (5) extending substantially revolutionary around a central axis (I) and a peripheral flange (8) extending peripherally in radial direction to said axis (I), said flange (8) comprising an annular base (9) extending outwardly and a valve means (10) connected to said annular base, said valve means (10) extending in a direction (A) transversal to said radial direction (B) and being configured with at least one deflectable valve portion (11) which deflects for leaving a transversal passage upon the centrifugal pressure exerted by liquid flowing thereon when the capsule is rotated about the axis (I) during the c

Abstract: The present invention concerns a food capsule (100, 300) comprising a cup-shaped capsule body (101, 301) enclosing a cavity (102, 302) with an opening (105, 305) at a first end (103, 303), a second end (104, 304) comprising at least one outlet (106a, 106b, 310, 311) communicating with said cavity (102, 302); an injection wall (112, 314) closing said opening (105, 305); and at least one partition (107, 306) within said cavity (102, 302) extending from said injection wall (112, 314) to said second end (104, 304) of said capsule body (101, 301) and dividing said cavity (102, 302) into a plurality of chambers (108, 109, 308, 309); characterized in that each chamber houses a quantity of an alimentary substance (110, 111, 315, 316) and communicates with at least one outlet comprising an independently-operable closure means (106a, 106b, 310, 311) in said second end (104, 304).

Abstract: Beverage capsule for preparing a beverage in a beverage preparation device from a capsule containing beverage ingredients by passing water through the ingredients contained in the capsule using centrifugal forces, said device comprising means for driving the capsule in rotation around an axis of rotation (I), a capsule holder for receiving the capsule and a water injection means for injecting water in the capsule, said device further comprising a valve means for engaging a valve engaging portion of the capsule; said valve means comprising a pressing ring; the capsule comprising a body and a lid and a valve engaging portion designed for being inserted between the capsule holder and the valve means of the device; wherein said capsule comprises an outlet structure forming beverage flow restriction passages of defined cross-section in the capsule at such and/or as a result of the insertion of the valve engaging portion between the capsule holder and the pressing ring of the valve means.

Abstract: Capsule (9) for use in a beverage preparation machine (1), said capsule comprising side (10), bottom (12) and top (11) walls defining a closed chamber, said capsule further comprising a beverage dispensing wall able to open for releasing a beverage prepared from said ingredient and said fluid, said capsule comprising a separating wall (14) within the chamber that separates, in a leak-tight manner, an ingredient-containing compartment (15), and a fluid injection compartment (16), said separating wall (14) comprising a one-way valve (17) able to let fluid under pressure flow only from the injection compartment towards the ingredient-containing compartment, said valve being actuated in its open configuration by the injection element (22) of the machine, wherein the one-way valve is either: (i) a spring-mounted ball valve, or alternatively (ii) a flexible resilient O-ring valve mounted in a circular channel of the separating wall.

Abstract: A single-use capsule for preparing a food liquid from a food substance contained therein. The capsule has an upper wall, a lower wall, and a side wall connecting the upper and lower walls, wherein the walls form an enclosure that contains the food substance. The capsule also has a sealed interface connecting the upper and lower walls and a liquid collecting cavity located between the side wall and sealed interface. The sealed interface is configured to open under a predetermined fluid pressure in the capsule to allow the food liquid to leave the capsule. Also, a method for preparing a food liquid from the capsule by passing water through the food substance using centrifugal forces for producing the food liquid.

Abstract: The invention concerns a method of simultaneously blowing and filling a container from a thermoplastic polymer preform with a carbonated liquid at ambient temperature having, said carbonated liquid having a defined quantity of dissolved carbon dioxide (CO2) depending on the carbonated liquid beverage, comprising: —stretching the thermoplastic polymer preform (16) placed within a mold (12) during a stretching phase, —starting an injection phase for injecting said carbonated liquid into the preform, the injection phase starting after the stretching phase has started, characterized in that prior to starting the injection phase the carbonated liquid is at a predetermined pressure (P1) equal or greater than the partial pressure (P2) of the carbon dioxide (CO2) defined for said carbonated liquid beverage in the container. The invention also concerns related system.

Abstract: A process for coloring treated and untreated green olives by using chlorophyll, chlorophyllin, and copper chlorophyllin salts is presented. The process includes soaking salt out of the green olives in sodium chloride of density from about 0% to about 7%. The process also includes sinking the green olives into a first fluid solution holding sodium hydroxide and other metal hydroxyl groups from about 0% to about 3.5%, chlorophyll chlorophyllin salts and copper chlorophyllin salts, in a ratio of olive liquid from about 0.45 to about 4. The process then includes leaving the green olives in the first fluid solution from about 1 hours to about 72 hours, removing the green olives from the first fluid solution, washing the green olives with water, and sinking the green olives into a second fluid solution holding an acid until a PH of the green olives becomes less than about 4.6.

Abstract: A method for sterilizing a ground meat product through the application supercritical CO2 during the processing of the meat by introducing supercritical CO2 into an extruder as the meat passes through the extruder while controlling the pressure and speed at which the meat passes through the extruder to maintain the meat in contact with the supercritical CO2 for a time sufficient to achieve a log reduction in colony forming units of microbial contaminants.

Abstract: A carotenoid oil suspension and preparation method thereof are provided. The method includes the following steps: a) mixing carotenoid with organic solvent, heating the mixture to dissolve the carotenoid sufficiently to obtain carotenoid solution; b) introducing the carotenoid solution obtained in step a) into a vegetable oil solution stirred in high speed by spraying, meanwhile recovering the organic solvent generated during spraying under vacuum condition, then, simultaneously completing recycling and spraying, thereafter, obtaining carotenoid oil suspension; wherein, the carotenoid oil suspension comprises a carotenoid crystal with an average particle size of less than 5 ?m. The method is applicable in industrial scale with continuous operation and increased efficiency without additional carotenoid crystal grinding processes, and decreases the degradation of carotenoid during the preparation process of carotenoid oil suspension.