Abstract: Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

Abstract: Provided is an apparatus (100) for preparing a food puree comprising a chamber (102) for containing food ingredients and a steam supply (104) for supplying steam to the chamber for steaming the food ingredients. A liquid supply (106) supplies a liquid to the chamber and an agitator (108) purees the steamed food ingredients in the presence of the liquid to obtain the food puree. A user interface (110) permits user selection of a texture of the food puree. A controller determines a steam parameter and a liquid amount to be supplied by the liquid supply according to the user selection. The controller further controls the steam supply and the liquid supply according to the determined steam parameter and liquid amount. Further provided is a method for preparing the food puree.

Abstract: There is provided an apparatus (100) and method (200) of puffing grain food. The puffing chamber is pre-heated, and the moisture loss from the grain food during the puffing process is determined and the temperature controlled based on the determined moisture loss, until a desired end moisture content of the puffed grain food is obtained.

Abstract: A domestic food processing apparatus is for rotary food processing, in which a food temperature is controlled to be in the range 50.0 to 75.0 degrees Celsius during or immediately after processing. Food such as fruit or vegetables may be processed, for example blended or juiced. The heating process is used to deactivate ascorbate oxidase so that it does not break down vitamin C after the fruit or vegetables have been blended or juiced. The temperature is high enough to provide deactivation of the ascorbate oxidase but not so high as to destroy the vitamin C by overheating. An ultrasound system (28, 30) is used to generate heat and also turbulence thus giving a combined stirring and heating effect, and the stirring effect partially destroys ascorbate oxidase activity through mechanical processes in addition to the temperature dependent effects.