Abstract: The present invention relates to a method for producing a preserved food item (1) from a raw material (2), in particular for producing a snack product, comprising the following steps: treating the raw material (2) by applying an electric field; bringing the treated raw material (2) into contact with an aqueous medium (3); and preserving the raw material (2) into a food item (1) after the step of bringing into contact. In order to avoid occurring impurities during the production of preserved food items and to provide a consistent product quality the invention comprises the following method steps: determining a measured value (4) characterizing a product property of the preserved food item (1) and/or an ingredient of the aqueous medium (3); and outputting a control signal (5) as a function of the determined measured value (4).

Abstract: The present invention relates to a method for producing a dried food from a fruit or vegetable, more particularly for producing potato flakes. The invention proposes the following method steps for providing a dried food pulp from a fruit or vegetable, more particularly potato flakes, having a low free starch content without the addition of emulsifiers or other additives: Treating the fruit by applying an electrical field; comminuting the treated fruit or vegetable to form a food pulp; and drying the food pulp. The present invention also relates to a dried food pulp, more particularly potato flakes, produced according to the method of the invention, and the use of such a dried food pulp.

Abstract: The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing.

Abstract: The present invention relates to a method for conditioning plant seeds (3) for disintegration and to a system (1) for disintegration of plant seeds (3), comprising a conditioning system (2) for conditioning the plant seeds (3), a disintegration device (4) for disintegration of the conditioned plant seeds (3), and a separating device (5) for separating different fractions of the disintegrated plant seeds. In order to provide a method and a device which facilitate the subsequent disintegration of the plant seeds and positively influence the behavior of the plant seeds during the disintegration process, according to the invention, the plant seeds (3) are exposed to an electrical field, or the conditioning system (2) has a capacitor (6) for generating an electrical field that acts on the plant seeds (3).

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: This invention refers to a method for freezing food, in particular fruit and vegetables, and a method for drying food, in particular fruit and vegetables, by exposing the food to a negative pressure and removing water from the food while exposed to the negative pressure. The present invention also refers to a device for drying food, in particular fruit and vegetables, comprising a negative pressure chamber, a vacuum pump for generating a negative pressure in the negative pressure chamber, and a liquefier connected to the negative pressure chamber by a closable valve.

Abstract: The present invention relates to a system (1) for process monitoring of the treatment of media (3), in particular a HACCP-compliant system (1) for the preservation of foods. In order to ensure and standardize successful treatment, system (1) comprises an electroporator (2) for treating a medium (3) with a pulsed electric field, at least one measuring device (4) for determining a change of a condition parameter of the medium (3) caused by the treatment with the pulsed electric field, and an evaluation device (5) for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.

Abstract: The present invention relates to a method for processing plant leaves, in particular in the context of producing a fermented product, and to a method for producing a fermented product from plucked plant leaves, comprising the steps: optionally withering the plant leaves, optionally rolling the plant leaves, optionally fermenting the plant leaves, and drying the plant leaves. In order to reduce the expenditure in costs, time and energy of conventional methods for processing plant leaves and for producing a fermented product from plucked plant leaves, respectively, it is provided according to the invention that the plant leaves are conditioned by applying an electric field.

Abstract: The present invention relates to the production of a food product, in particular a snack product. In order to distribute additives evenly in a food product, in particular in a snack product, and to obtain a more homogeneous product quality, the method according to the invention comprises the steps of: conditioning the food product by applying an electric field; introducing an additive into the food product; and preserving the food product after the additive has been introduced.

Abstract: The invention relates to a method and a device for continuously processing foodstuffs with pulsed electric fields, comprising a conveyor belt that is guided in a housing. The conveyor belt guide encompasses the longitudinal edges of the conveyor belt respectively in a recess that is arranged e.g. within the side walls of the housing and is preferably formed by the housing floor and the lateral insulator panels mounted at a distance from the housing floor on the inner side of the side walls or are formed as a groove within the lateral insulator panels. The upper strand of the conveyor belt is guided through the guides above the housing floor within the housing.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: A process for producing a composition from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Embodiments of the invention provide a process for producing a composition from eggs.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: Embodiments of the present invention are related to a method for producing a composition containing biologically active follistatin.

Abstract: A process for producing a composition containing biologically active follistatin from a biological source, which composition is preserved and, especially pathogen free and is storage stable, preferably at room temperature. Further, the invention relates to the composition containing biologically active follistatin, which composition is available by the production process. The invention provides a process for producing a composition containing biologically active follistatin from avian eggs, or from raw animal blood serum.

Abstract: The invention relates to a feed tank for use in a high-pressure system, said feed tank having a hollow space (3) for accommodating food items, a wall (1) and a temperature-control device (5). The invention further relates to a method for the simultaneous high-pressure and temperature treatment in a high-pressure tank.

Abstract: The present invention addresses the problem of inactivation of bioactive components in milk during pasteurization for preservation. The invention discloses a method of pulsed electric field (PEF) treatment of whole milk, skimmed milk, semi-skimmed milk or whey, or other liquid compositions comprising milk components or fractions. The invention is based on the finding that by selecting one or more specific process parameters, such as the PEF treatment chamber design, the specific energy applied, the field strength, pulse type, start temperature, it is possible to effectively eliminate microorganisms from the composition while conserving the activity of bioactive components in the composition.

Abstract: The invention relates to a method for the preferably continuous packaging of products, in particular foods, with or without an already stabilized inherent shape such as fresh meat, meat products and sausage products, sausage meat emulsion or similar products by encasing them on all sides with single-layer or multilayer films that can be fed from the web. According to the invention flexible films that can be deformed without the action of heating and are self-resetting, are used as bottom web films, wherein the bottom web films are temporarily deformed by the action of pressure in order to form troughs for receiving product. The respective product is introduced as portions into the trough and fixed there, wherein it is fixed by a top web film or covering film, optionally supported by a restrainer.

Abstract: The invention relates to a method for controlling the product features during the production of foodstuffs attributable to the product groups raw sausage and cooked sausage, pies, cooked meat products or similar products, in particular to obtain spreading properties or cutting properties. According to the invention, for the production of raw sausage the usual starting materials are salted, mixed and coarsely pre-chopped, not in a deep-frozen state, however. This mixture is subjected to fermentation and acidification, followed by a high-pressure treatment for the coagulation of protein, which simultaneously leads to an inactivation of microorganisms, with the mechanically separated raw meat materials remaining separated. This is followed by a fine comminution and filling. Similarly, for the production of cooked sausage usual starting materials are used, but are processed in the non-heated state, i.e. initially salted, mixed and coarsely pre-chopped.