Abstract: A process for the production of fat-encapsulated follistatin. The process includes steps of a) metering fat having a melting point of at least 40° C. into an extruder, b) heating the fat in the extruder during rotation of the at least one screw, c) metering the follistatin into the extruder barrel to produce a flowable mixture, d) cooling the flowable mixture in a downstream adjacent section of the extruder barrel, e) subsequently discharging the mixture through an extruder die, and f) comminuting the mixture after it discharges from the extruder die.

Abstract: A device having a first electrode and a second electrode arranged at a distance therefrom along the surface of the workpiece. At least the first electrode is arranged at a distance from the workpiece, which is preferably a foodstuff, and the distance is filled and bridged by a conductive liquid. The conductive liquid projects over the first electrode and the second electrode and establishes electrical contact of each electrode with the workpiece. The conductive liquid has the advantage, e.g. compared to a rigid contact surface, that an electrical contact is established independently of the surface shape of the workpiece, without the electrode itself having to be in contact with the workpiece.

Abstract: A device for continuously heating foodstuffs includes a channel arranged to receive an electrically conductive liquid. Side walls of the channel include mutually opposite electrodes that are arranged in pairs which are connected to a current source. A first pair of mutually the opposite electrodes is arranged on the side walls of the channel at a distance along the channel. A second pair of mutually opposite electrodes is arranged in electrical contact with the interior of the channel. Each pair of electrodes is electrically connected to a respective one of separate secondary windings of a transformer of the current source. The secondary windings are arranged to be excited by at least one primary winding.

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 the production of fat-encapsulated follistatin. The process includes metering fat having a melting point of at least 40° C. into an extruder, heating the fat in the extruder during rotation of the at least one screw, metering the follistatin into the extruder barrel to produce a flowable mixture, cooling the flowable mixture in a downstream adjacent section of the extruder barrel, subsequently discharging the mixture through an extruder die, and comminuting the mixture after it discharges from the extruder die.

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 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: The invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.

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 freewheel arrangement having a freewheel, which comprises an inner ring, an outer ring rotatable in a first direction of rotation relative to the inner ring, and clamping elements between the inner ring and the outer ring, which prevent a rotation of the outer ring relative to the inner ring in a second direction of rotation. The outer ring and the inner ring and the clamping elements may be formed as a stamped sheet metal part.

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 invention relates to a method for enhancing the product quality and product safety of meat or foodstuffs of animal or vegetable origin by means of selective pressure and temperature treatment. According to the invention, fresh or warm meat of any form is packed in portions using a film container which has recoil abilities and therefore any liquid possibly escaping from the packed product distributes itself uniformly over the surface of the product. The packed portions are then placed in a container-like treatment device which has, mounted on the surfaces coming into contact with the product, a plurality of cushions, tubes or similarly elastic structures to which a pressure and temperature control medium may be applied.

Abstract: The invention relates to a method for increasing food safety by means of a high-pressure treatment of raw materials or semi-finished products. A high-pressure treatment of the product is carried out during the production of the product while monitoring a product-specific dwell time in order to reduce the microbial count in a controlled manner without using heating processes. The products are then packed, stored, and transported to the consumer, where the product is thermally heated so as to be safe for human consumption, in particular with respect to the desired cut resistance.

Abstract: A domestic appliance comprising at least one rotary device disposed on a driveable shaft device. The at least one sensor device is configured to sense at least one rotational movement. At least part of the sensor device is disposed on the rotary device.

Abstract: A freewheel arrangement having a freewheel, which comprises an inner ring, an outer ring rotatable in a first direction of rotation relative to the inner ring, and clamping elements between the inner ring and the outer ring, which prevent a rotation of the outer ring relative to the inner ring in a second direction of rotation. The outer ring and the inner ring and the clamping elements may be formed as a stamped sheet metal part.

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

Abstract: The invention relates to a method for producing reduced-fat foods such as meat products and sausage products, in particular raw, cooked, or boiled sausages, on the basis of a sausage meat made from a ground amount of meat, optionally a water addition, and the addition of salt, spices, auxiliary substances, and additives. According to the invention, animal tissue, in particular lean meat, treated with high pressure and/or skin treated with high pressure is fed to the mixture cut to produce the sausage meat as an at least partial fat substitute, whereby the protein content of the mixture is increased and the structure of the product is appealing and not similar to reduced-fat products.