Abstract: Methods and systems are provided for preparing a gelatin-based product. In one example, a device for preparing the gelatin-based product includes a mixing chamber, a first liquid reservoir fluidically coupled to the mixing chamber, and a chiller module. The device further includes a slideable tray including a number of slots for receiving a number of fluid vessels and an injection assembly fluidly coupled to the mixing chamber and positioned vertically above the tray.

Abstract: Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to ?2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.

Abstract: A method for at least partially dehydrating the casing of co-extruded food products, wherein an aqueous salt solution is supplied to the exterior of the co-extruded food products. A device for at least partially dehydrating the casing of co-extruded food products.

Abstract: A method and device are provided that forms a vapor, aerosol, or suspension of a substance or component thereof, the substance or component thereof being a herbal material; passes the vapor, aerosol, or suspension through an edible sorbent; and collects the substance or component thereof on the edible sorbent to provide a food product.

Abstract: A feedback and feedforward as well as a statistical predictive control system and method for continuously controlling texture of a food snack in a manufacturing process. The feedback system includes a quantitative texture measuring tool that is positioned downstream of a food processing unit. The texture measuring tool continuously measures a texture attribute of food snack from the food processing unit and feeds back texture attribute information to a controller that controls input parameters to food processing unit such that the texture attribute of a resultant food snack falls within an acceptable limit. The texture measuring tool comprises an excitation tool that strikes the food snack and produces an acoustic signal that is processed by a data processing unit. The data processing unit identifies relevant frequencies in the acoustic signal and quantitatively measures a texture attribute based on a correlated model that includes the relevant frequencies.

Abstract: A method and device for handling cheese blocks, which in particular can be assigned to a so-called cassette press with round or cornered cheese moulds. A rapid reloading of cheese blocks can be achieved. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. Before the shaking or blowing, a pick-up plunger retracts into the mould up to the cheese block; the mould is then raised, rotated and guided back into the cheese press. The pick-up plunger with the cheese block is then lowered and the cheese block is fixed in position on the pick-up plunger by a clamping unit, is swivelled through 180° towards a secondary mould and is guided, i.e. pushed into the latter; the clamping unit is then opened and the pick-up plunger retracts.

Abstract: A method and device for handling cheese blocks. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. A lifting gripper is guided as far as the stop on a pick-up device, and in the mould the cheese block is subjected to a shaking movement. The mould, that is to say, the cassette, is then raised, rotated and guided back into the cassette press, so that the cheese block can be fixed in position on the lifting gripper by a clamping means. The pick-up plunger with the cheese block is then lowered, that is to say, retracted, the lifting gripper is traversed towards a secondary mould for the cheese block, preferably downwards, the clamping means open, and the cheese block is positioned in a secondary mould.

Abstract: The present invention provides a method of dispensing a beverage comprising: a) inserting a beverage ingredient tablet (20) into a beverage preparation machine (30); b) measuring a surface finish of at least a portion of the beverage ingredient tablet (20) to identify the beverage ingredient tablet; c) configuring one or more dispense parameters of the beverage preparation machine (30) based on the identification of the beverage ingredient tablet (20); and d) operating the beverage preparation machine (30) to dispense a beverage by contacting the beverage ingredient tablet (20) with an aqueous fluid.

Abstract: An extrusion process is disclosed for turning vegetable protein compositions such as soy protein into a fibrous, meat-like structure. The process involves the application of relatively high moisture contents. An open structure is produced that can be infused with water so as to influence the product's tenderness. The products of the invention can be provide with a fibrosity and tenderness at will. The invention offers the possibility to include relatively high amounts of fat in the product.

Abstract: A method and apparatus is provided for forming at least a portion of a beverage from a co-milled powdered composition. An amount of a co-milled powdered composition is combined with a fluid to produce at least a portion of a beverage. The co-milled powdered composition is obtained from co-milling together at least one powdered ingredient having a difficult to disperse or dissolve portion with one or more dispersion facilitator components to form a co-milled powder effective to enhance the dispersion or dissolving of the powder when forming a food or beverage.

Abstract: The present disclosure pertains to the field of processing fresh traditional Chinese medicinal materials, and particularly relates to a method of preparing a fresh Ophiocordyceps sinensis product. The fresh Ophiocordyceps sinensis product may be prepared by the following steps: 1) stripping off mud from a fresh Ophiocordyceps sinensis; 2) brushing with flowing water; 3) cleaning ultrasonically; 4) humidifying the cleaned fresh Ophiocordyceps sinensis with atomized water for 15 to 20 minutes; 5) packaging the humidified fresh Ophiocordyceps sinensis by sealing it in a tube charged with a modified-atmosphere; and 6) storing the tube at a low temperature; wherein step 1) to step 4) are carried out at a temperature from 3 to 15° C. The present disclosure also relates to a fresh Ophiocordyceps sinensis product prepared by the above method.

Abstract: Systems and methods for preparing and dispensing food contents, typically molten chocolate. In one aspect, a method for treating chocolate includes placing a quantity of chocolate in a pressure-controllable environment; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit; decreasing the pressure of the pressure-controllable environment to about 5 Torr; and holding the pressure of the pressure-controllable environment at about 5 Torr for a predetermined period of time. Additional steps may include decreasing the pressure of the pressure-controllable environment to about 5 Torr at an average rate of about 8 Torr per minute; heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of about 2 degrees Fahrenheit per minute; and/or heating the quantity of chocolate to a temperature of about 115 degrees Fahrenheit may occur at a rate of no more than 1 degree Fahrenheit per minute.

Abstract: A multi-purpose jug with temperature indicator, wherein the jug is formed from a material having high thermal conductivity, including a liquid crystal thermometer attached to a side of the jug, the thermometer being arranged to indicate temperatures of liquid within the jug from 35 degrees Celsius to greater than 65 degrees Celsius, wherein the liquid crystal thermometer is in the form of a label adhered to the external side of the jug and is sealed with a layer of resin covering the label.

Abstract: Disclosed is a synergistic sterilizing and preserving method for fresh meat with high voltage electric field plasma and nano photocatalysis, which belongs to the technical field of cold sterilization of food package. The method comprises the steps: uniformly mixing a photocatalyst, a coupling agent and coating liquid at a high speed, performing the coupling to obtain modified coating liquid, smearing the coating liquid onto the surface of a plastic packaging film to obtain a packaging material with a photocatalytic bacteriostatic function, packaging fresh meat in an MAP (modified atmosphere packing) manner by adopting the bacteriostatic packaging material, wherein a coating containing the photocatalytic material is disposed at the inner side of a package, placing the packed fresh meat between two electrodes of a plasma generating device, and performing the plasma sterilization under the condition of a high voltage electric field.

Abstract: A method is proposed for producing a milk product, preferably a cream product having an average particle size less than 3 ?m, which has a shelf life of at least 4 weeks, but does not contain preservatives.

Abstract: A method and device for introducing a visible ingredient 7, 12 into the surface of a food present as a flowable mass, in particular a hot processed cheese 1, wherein the flowable mass of the food without the ingredient added is fed into the roller gap between a guide roller 2 and a calibration roller 3 disposed parallel thereto, and is shaped into a food strip having a defined thickness, wherein the food strip is sprinkled on one side with the ingredient 7 by way of a sprinkling device 5 downstream of the roller gap while lying on the guide roller 2, wherein the food strip 4, which has been sprinkled on one side, is fed to a further roller gap, which is formed between the guide roller 2 and a pressure roller 8, wherein the ingredient 7 is pressed into the surface via the pressure roller 8 and wherein the food strip is cut into individual slices, in particular after cooling.

Abstract: A device for forming and cooling an initially hot and therefore flowable melted cheese having (a) a first metallic cooling belt capable of moving in a downstream direction; (b) a counter-pressure roller proximal to the first metallic cooling belt; and (c) a rotatable shaping roller disposed proximal to the first metallic cooling belt downstream of the supply nozzle and upstream from the counter-pressure roller, wherein the rotatable shaping roller has a number of molding cavities formed in the surface, which are separated from one another by separating webs, wherein the separating webs are formed by the remaining surface of the rotatable shaping roller, wherein the rotatable shaping roller is capable of applying a pressure by way of the separating webs onto the cooling belt that results in displacement of the still-hot melted cheese from a region of the separating webs lying thereon, so that shaped bodies of melted cheese released from the molding cavities remain on the first metallic cooling belt for cooling

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: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled to the rotisserie arm for rotating the rotisserie arm and a food product. The oven also includes a control interface having a rotisserie cooking mode input and a control system for controlling the rotisserie motor and the heating element. In addition to other functions, the control system automatically causes the rotisserie motor to cycle on and off to allow for intermittent rotation of the food product supported on the rotisserie arm when the oven door is opened.

Abstract: The invention provides methods and devices for heating or cooling viscous materials such as meal emulsions useful for producing food and other products. The devices include a heat exchanger comprising a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger.