Abstract: Disclosed herein are novel edible fungal products with various colors, flavors, shapes, sizes, densities, and biological activities, and methods of producing these products. An exemplary process uses fungal biomass deactivation and pellet-coating steps which allow control over the texture, flavor, color, and nutrient characteristics of the resulting product. The coating and deactivation process can be utilized in concert with the other methods of this invention to create a wide array of products with novel flavor, texture, and nutrient characteristics, depending on the intended application.

Abstract: A system for real-time monitoring of insects includes a smart trap and an image processor. The smart trap includes a chamber with perforations sized to admit insects into an interior of the smart trap; a collection chamber located within the interior of the smart trap; and an imaging system for capturing images that include the collection chamber. The image processor is configured to receive images captured by the smart trap and to determine a count of insects within the collection chamber based on image analysis of the received image. Image analysis includes identifying a region within the received image corresponding with a boundary of the collection chamber, cropping the received image to the identified region to generate a cropped image, modifying at least one characteristic of the cropped image to generate a modified, cropped image, and determining a count of insects based on the modified, cropped image.

Abstract: In some embodiments, a method for processing almonds includes sorting almonds into groups; and drying the sorted almonds. Sorting the almonds may include sorting based a size, a dimension, a mass, and/or an aerodynamic property. Drying the almonds includes subjecting the almonds to heated air for a time period and further include circulating the heated air at a velocity.

Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

Abstract: The system for processing brewery spent grains (BSG) includes a specific intermittent infrared (IR) heating and stirring protocol designed to produce a unique dried BSG product that can be used whole or ground up and used as a quality flour suitable for human consumption.

Abstract: A crisp and hard whole kernel oat snack product made by fully hydrating whole oat kernels (i.e. oat groats), and then gelatinizing the starch in the whole oat kernels using an infrared process. The gelatinized oats are then roasted in a hot air dryer. The resulting food product is measurably harder and crisper than other whole oat products currently available.

Abstract: The system for processing brewery spent grains (BSG) includes a specific intermittent infrared (IR) heating and stirring protocol designed to produce a unique dried BSG product that can be used whole or ground up and used as a quality flour suitable for human consumption.

Abstract: The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.

Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.

Abstract: The present invention provides methods of producing high quality olive leaf powders using infrared dry blanching, drying, and milling. Also provided are powders prepared by the methods of the invention. The powders can be included in various food, pharmaceutical, cosmetic, and antimicrobial compositions.

Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.

Abstract: A method and apparatus for infrared peeling of fruits and vegetables is disclosed herein.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: Methods for infusing a composition into food products are provided. The resulting infused food products have greatly reduced shrinkage, and resemble fresh food products.

Abstract: The present invention relates to a process of manufacturing dried plant products to be used as additives in food. This invention addresses the issue of reducing the cost of freeze-drying plant material while retaining the desired characteristics of the edible plant material.

Abstract: The present invention relates to a method of manufacturing a frozen food product and to a frozen food product made thereby.

Abstract: A precision gas flow meter that is capable of measuring small flow rates of gasses precisely in the range of 0.01 to 10 L per minute. The meter is designed to measure the gas flow in small volume increments of predetermined value, and therefore can be used to measure a gas flow that is continuous or discontinuous. The flow meter can be used to measure the gas production rates from many processes, including biological reactors, chemical reactors, and thermal-chemical reactors. The device can also be used to meter the gases that are required in small or minute volumes.