Abstract: A batch processing control system for a shell egg pasteurizer controls the time and temperature in which batches of shell eggs are held in a pasteurization bath in accordance with a predetermined pasteurization protocol for designated egg size and start temperature. The predetermined pasteurization protocol is preferably statistically verified to optimize batches of eggs having the designated size and start temperature. The system also includes reporting software that generates daily reports to track each respective batch and verify that the batch has been pasteurized according to the statistically verified protocol.

Abstract: A produce ripening chamber is described which comprises an air conditioning system for circulating air through the chamber and regulating the air temperature and a doping system for regulating the concentration of a ripening agent in the recirculated air. The chamber 10 has a floor 12, a ceiling 14 and side walls 16 extending between the floor 12 and the ceiling 14. At least one kerb 20 is arranged on the floor for spacing a pallet 24 resting on the floor 12 from a side wall 16 and a duct 18 arranged is at the ceiling end of the latter side wall 16 to seal against the side facing the latter side wall of an upper produce box supported by the pallet. In this way, an air flow channel 30, 32 is defined between the boxes 20 stacked on the pallet 24 and the side wall 16.

Abstract: A grain management system can condition a grain mass held in grain storage equipment using environmental inputs, varietal inputs, nutrient inputs, and/or characteristic inputs. The inputs can provide a customized grain conditioning strategy or program to maintain nutritional attributes of the grain mass and/or prevent overdrying, mold, decomposition, or other spoilage of the grain mass. The inputs can be entered by a user or automatically detected or entered based on present or historical data associated with the grain or grain conditioning equipment.

Abstract: A grain management system can condition a grain mass held in grain storage equipment using environmental inputs, varietal inputs, nutrient inputs, and/or characteristic inputs. The inputs can provide a customized grain conditioning strategy or program to maintain nutritional attributes of the grain mass and/or prevent overdrying, mold, decomposition, or other spoilage of the grain mass. The inputs can be entered by a user or automatically detected or entered based on present or historical data associated with the grain or grain conditioning equipment.

Abstract: In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure.

Abstract: The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %.

Abstract: The invention relates to a process for the preparation of an expanded dairy product having the largest dimension of at least 1 cm, directly from a piece of seasoned cheese, without subjecting the seasoned cheese to grinding, which process consists in subjecting a piece of cheese obtained by cut from a wheel of hard cheese at a distance comprised between 1 mm and 2 cm, to a microwave oven treatment, followed by a quick cooling by air. The invention also relates to the expanded dairy product obtainable thereby.

Abstract: Provided is a chocolate that can be molded into a block shape or a plate shape or granulated and which gently melts in the mouth. Also provided is a hard butter suitable for production of said chocolate. The chocolate has an oil and fat content of 25-65 mass % and the oil and fat fulfill conditions (1)-(5). (1) The SOS content is 60-86 mass %. (2) The POP content is 20-40 mass %. (3) The StOSt content is 10-25 mass %. (4) The POSt content is 15-30 mass %. (5) The liquid oil and fat content is 14-30 mass %.

Abstract: A meringue composition is disclosed, which may be prepared without the inclusion of egg or egg byproduct material as an ingredient. The meringue is prepared from a mixture consisting essentially of saponin, a sugar or sugar substitute, and water. The meringue is capable of being prepared to a self-sustaining, baked product. The final meringue product may be prepared by a variety of heating methods, including microwave heating. Further, the nature of the final product may be controlled by the extent of heating, so that a product more flowable or creamy may be achieved by a reduction in the heating time. The meringue of the invention is suitable for strict vegetarians (‘vegans’) and individuals who are allergic to eggs and egg bi-products.

Abstract: Use of a nutritional supplement for increasing the bacterial mass in the rumen of a ruminant. The nutritional supplement includes proteins with a degree of hydrolysis above 28% and has more than 23 mg ?-amino nitrogen per gram of protein. The hydrolyzed proteins are preferably hemoglobin.

Abstract: A method for forming a digestible pet chew includes combining ingredients including a leavening agent and an acid to form a mixture having about 16 to 32% moisture, adding the mixture to a barrel of an injection molding machine, and plasticizing the mixture with heat and pressure to form a plasticized material. The plasticized material is then injected into a chilled mold and cooled in the mold for a time sufficient to form a skin surrounding a center portion. The mold is then released to allow the center portion to expand to form a pet chew having an outer skin and an expanded center.

Abstract: A method for preparation of a feed additive containing surfactin, which uses a high-yield mutant strain, Bacillus subtilis T, and soybeans as the substrate in semi-solid state fermentation and after drying and grinding of the fermented soybeans into soybean powder to give a feed additive containing surfactin. Each kilogram of the fermented soybean powder contains about 6-7 g of surfactin. Feeding grouper with the feed additive containing surfactin can promote growth rate, increase expression of immune genes (e.g. AMP, Mx and IFN-induced protein), and lower mortality rate of virus-infected fish, indicating the feed containing surfactin has the effects of growth promotion, immunity enhancement and provides resistance to pathogen infection.

Abstract: Dietary paste compositions for ruminants are disclosed, as well as methods for their preparation and use. The dietary paste compositions may include least one saturated fatty acid compound and at least one carrier component. The methods of preparation may include contacting the at least one saturated fatty acid compound with the at least one carrier component to form the dietary paste composition.

Abstract: Dietary particle compositions for ruminant feed are disclosed, as well as methods for their preparation and use. The compositions may include a fatty acid compound, a core, and at least one encapsulating agent. The dietary particle may have a core coating layer. The fatty acid compound may be in the core or the core coating layer. The core may include a carbohydrate compound and a protein compound. The fatty acid compound may include at least about 90% saturated fatty acids. The fatty acid compound may include a palmitic acid compound.

Abstract: Feed containers configured to store and dispense dietary compositions for ruminants are disclosed. The dietary compositions may include a fatty acid component, at least one feed ingredient, and water. The fatty acid component may include less than about 10% by weight of unsaturated fatty acid. The feed ingredient may be selected from a carbohydrate, an amino acid, an amino acid derivative, a vitamin, a trace element, a mineral, a glucogenic precursor, or an antioxidant. The feed containers may include a lick tank, a storage container, a trough, a bucket, a pail, or the like. The feed containers may be configured to measure and/or regulate the consumption of the dietary composition stored therein by the ruminants.

Abstract: The invention relates to a method for producing digestible keratinaceous material comprising the steps of hydrolysing keratinaceous material in the presence of water in a hydrolyser at elevated temperature and at a pressure between about 2 bar and about 15 bar, and drying the resultant hydrolysed keratinaceous material comprising at least partly insoluble material in a dryer at a temperature/time/pressure combination which limits the drop in pepsin and/or ileal digestibility by less than 10%, and/or such that the pepsin and/or ileal digestibility remains higher than 85%, or such that the pepsin and ileal digestibility remains higher than respectively 75% and 85%. Preferably, the drying of the resultant hydrolysed partly soluble keratinaceous material is performed in a dryer at a temperature such that the keratinaceous material remains at a temperature below 90° C., preferably below 80° C.

Abstract: The present invention relates to isolated polypeptides having ?-L-galactosidase activity, catalytic domains and poly-nucleotides encoding the polypeptides andcatalytic domains. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides, catalytic domains. The ?-L-galactosidase can release L-galactose from corn fibers and corn xylan.

Abstract: Mineral lick compositions for ruminants are disclosed, as well as methods for their preparation and use. The compositions may include at least one sodium salt, at least one calcium salt, at least one magnesium salt, and at least one fatty acid component comprising at least about 80% saturated fatty acid by weight.

Abstract: A feed for ruminants may include at least one fatty acid component covalently linked with a carrier particle such that ingestion of the feed by lactating ruminants may provide for an increase in the amount of milk produced by the ruminant, and/or an increase in the fat content of the milk produced.

Abstract: The present invention relates to the field of reduction of methane emission in ruminants. Particularly, it relates to the a feed composition or a feed additive, and the use of said feed composition or a feed additive comprising at least one para nitroaniline derivative or a salt thereof and at least one organic molecule substituted at any position with at least one nitrooxy group for reducing the production of methane emanating from the digestive activities of ruminants, and/or to improve the ruminant performance.

Abstract: It has been found according to the invention, that a biomass containing an oxidation-sensitive material of value may be dried under particularly mild conditions by a method in which the drying gas is passed over the biomass to be dried in cycle gas mode.

Abstract: Provided is a method for producing a processed food which is produced by continuously heating/molding a fluid raw material containing a protein, a lipid, and water. A method for heating a material to be heated continuously by an internal heating system while moving the material in a tube comprising: (a) arranging the tube vertically or substantially vertically (a tilt of not greater than 15°) and heating/molding a mixture while feeding the mixture upward from a bottom in the tube and/or (b) heating/molding the mixture while rotating the tube around a rotation axis, the rotation axis being a center line in a length direction of the tube. The internal heating system is preferably microwave heating, Joule heating, or high-frequency heating.

Abstract: A method for preparing a low antigenic food, the method including removing a sugar linked to a glycoprotein of an allergenic food. A low antigenic food prepared by removing a sugar linked to a glycoprotein of an allergenic food. A method for preparing a low antigenic glycoprotein, the method including removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, ?-conglycinin, Ara h1, and Ara h2. A low antigenic glycoprotein prepared by removing a glucose linked to a glycoprotein selected from the group consisting of ovalbumin, ovomucoid, ovotransferrin, ?-conglycinin, Ara h1, and Ara h2. A low antigenic food composition including the low antigenic glycoprotein. A low antigenic cosmetic composition including the low antigenic glycoprotein as an active ingredient.

Abstract: Barley with reduced SSII activity has a starch structure with reduced amylopectin content and a consequent high relative amylose content. Additionally the grain has can have a relatively high ? glucan content. The structure of the starch may also be altered in a number of ways which can be characterised by having a low gelatinsation temperature but with reduced swelling. The viscosity of gelatinised starch of the starch is also reduced. There is a chain length distribution of the amylopectin content and a low crystallinity of the starch. The starch is also characterised by having high levels of lipid associated starch exhibiting very high levels of V form starch crystallinity. The dietary fibre content of the starch is high. This has desirable dietary and food processing characteristics.

Abstract: A method of producing a legume snack, and a legume snack produced by said method.

Abstract: A processing tomato fruit is provided. The processing tomato is characterized by having an intact skin and a Brix value higher than 10 under conditions for natural dehydration, the natural dehydration being generally unaccompanied by microbial spoilage.

Abstract: A freeze-dried, aerated fruit and/or vegetable composition that includes fruit and/or vegetable ingredient(s) and an emulsifier are disclosed, as well as methods of making thereof.

Abstract: A food kit may include a food item, a shaped food seasoning product, and a container. In some examples, the shaped food seasoning product defines a three-dimensional shape and includes a binder material binding the shaped food seasoning product together to define the three-dimensional shape and seasoning. The seasoning may form greater than 20 weight percent of the shaped food seasoning product. The container may enclose the food item and the shaped food seasoning product so that the food item and the shaped food seasoning product are contained inside the container. During use, a consumer may transfer the contents of the food kit to a cooking container and add liquid to the container, causing the shaped food seasoning product to dissolve and release the seasoning bound in the seasoning product.

Abstract: A method of producing a salt composition comprises comminuting a first particulate fraction comprised of sodium chloride crystals having a mean particle size by volume of at least 500 ?m, in the presence of a second particulate fraction which is a salt product comprised of particles which contain (a) sodium chloride and (b) an organic material that is a solid at ambient temperature. The particles of the second particulate fraction have a structure comprised of individual crystallites of sodium chloride attached together in the particles of the product wherein at least 95% by volume of the particles of the salt product have a size less than 100 ?m and wherein particles of the product comprise hollow particles formed of an outer shell of said crystallites.

Abstract: The present disclosure is generally directed to orally consumable products, such as foodstuffs and beverages, containing rebaudioside E present in, e.g., about 5 ppm to about 100 ppm, and to methods for preparing such orally consumable products.

Abstract: The present invention relates to a process for the preparation of a sweetener composition which method comprises:-providing a liquid composition comprising at least one steviol glycoside; and-heating the said liquid composition to at least about 90° C. for at least about 15 minutes, wherein the said heating is carried out in the presence of: a substance which inhibits nucleation and/or growth of steviol glycoside crystals; and/or in the presence of a substance which enables conversion of at least part of the steviol glycoside in the heating step into a substance which inhibits nucleation and/or growth of steviol glycoside crystals, thereby to prepare a sweetener composition. The invention also relates to a sweetener composition which is a liquid comprising at least one steviol glycoside and which is stable for at least about 6 days.

Abstract: The invention relates to a sweetener/sweetness enhancer composition comprising a acesulfame-K and at least one of a compound having a balsamic note and the components thereof.

Abstract: Transglucosylated R. suavissimus extract for enhancing the mouthfeel, in particular sugary mouthfeel, of a consumable is provided as is a consumable containing the transglucosylated R. suavissimus extract and further a method of producing the transglucosylated R. suavissimus extract.

Abstract: The invention relates to a sweetener/sweetness enhancer, comprising at least one component selected from the group consisting of maltol and a maltol derivative; an ester; and at least one component selected from the group consisting of a plant extract and a lactone.

Abstract: The invention relates to a sweetener/sweetness enhancer composition comprising a stevia-based sweetener and at least one of a compound having a balsamic note and the components thereof.

Abstract: The invention relates to a sweetener/sweetness enhancer composition comprising a sucralose and at least one of a compound having a balsamic note and the components thereof.

Abstract: A process is provided for producing a substrate formulation comprising post-vaporization plant matter infused therein. The post-vaporization plant matter is gathered and saturated in a solvent to form a saturated mixture. The solvent is evaporated from the saturated mixture to form a reduced compound which is infused into a substrate thereby producing the post-vaporization plant matter infused substrate formulation.

Abstract: A vacuum tumbling system for marinating meat including a vacuum sensor; an airtight driver; an outer vacuum chamber configured to monitor and pull a vacuum; and an inner vacuum tumbling chamber configured to enclose a marinade mixture, liquid, and the meat, configured to be disposed inside the outer vacuum chamber, and configured to pull the vacuum from the outer vacuum chamber through a small hole which is recessed on a bottom surface of the inner vacuum tumbling chamber. The outer vacuum chamber monitors the vacuum through the vacuum sensor, pulls the vacuum through the airtight driver, and tumbles the inner vacuum tumbling chamber in response to the airtight driver being driven.

Abstract: A block of sauce is provided, which is intended to be sliced. The block of sauce includes 4 to 7% by mass of gelatin, 0.2 to 0.8% by mass of iota and/or kappa type carrageenans and 20 to 40% by mass of fat solid at 20° C.

Abstract: To provide a bottled carbonated drink including a sweetener and a caramel composition, wherein the drink contains an indigestible dextrin and the amount of 4-methylimidazole in the drink is less than 200 ppb. The drink is a bottled carbonated drink of which foam is stabilized.

Abstract: A system is provided for heating batches of sealed, metal cans containing a food product. The system includes a pressure chamber, an induction coil, a can support, a sealing device, a power supply, an air pressure source, and a drive. The pressure chamber has an opening. The induction coil is supported within the pressure chamber. The can support is for engaging and rotating a plurality of sealed, metal cans, at least a portion of the can support being movable through the opening from a first position outside of the chamber to a second position within the chamber adjacent to the induction coil and being rotatably supported within the chamber. The sealing device seals the pressure chamber when the can support is within the chamber. The power supply is coupled to the induction coil to energize the coil to apply an alternating current to the coil to induce a current into the metal cans which heats the food product of the metal cans.

Abstract: The present invention relates to a coffee roaster comprising: a housing; a supporting plate located within the housing, the supporting plate comprising a heating means in a predetermined region; a drum chamber located at one side of the supporting plate within the housing; a first supporting unit for supporting the drum chamber, the first supporting unit being installed to be adjacent to the outer circumferential surface of the drum chamber; and a second supporting unit for supporting the drum chamber, the second supporting unit being installed to be adjacent to the outer circumferential surface of the drum chamber and being spaced apart from the first supporting unit by a predetermined distance. As the drum chamber is rotated by receiving a driving force for rotation from the first supporting unit, the drum chamber can be rotated without being obstructed by the heating means.

Abstract: A rotor assembly for extruding randomly shaped food items includes a one-piece finger member. The one-piece finger member reduces the downtime of the extruding machine containing the rotor assembly by reducing the number of parts in the rotor assembly and reducing the adjustment necessary after finger replacement. The proprietary threaded interface between the finger member and the improved extruder machine allows for quick swap out during extruder maintenance.

Abstract: A wrapper of a smoking article includes a base web and at least one transverse banded region. The banded region includes a first zone, a second zone and a third zone of add-on material. The second zone has about 25% to about 75% less add-on material than the first zone and the third zone. The banded region is about 5 mm to about 9 mm wide and the second zone is centrally located between the first zone and the third zone. The second zone includes a plurality of dots of the add-on material spaced from adjacent dots in the second zone by a distance greater than a distance between adjacent dots in the first zone and the third zone.

Abstract: Disclosed is a novel single dose smoking device that provides advancement to the traditional pipe bowl design, and these advancements translate exceedingly well to the unique applications of an expanding smokers market, where discerning smokers are increasingly refining their preferences. More specifically, the single dose smoking device includes a tubular stem with a first end and a second end. An insertable cylindrical bowl is formed from an organic or inorganic material with a draw end and pack end. The pack end includes a lip formed around the insertable cylindrical bowl, the draw end sized to fit into the second end of the tubular stem up until the lip. The draw end includes a hole or series of holes therethrough for allowing gases to pass therebetween.

Abstract: An example mug includes a main body forming a telescoped in state and a telescoped out state, and a liner positioned within the main body. With the main body in the telescoped in state, the liner within the main body is configured to hold a liquid so that the mug can be drank from. With the main body in the telescoped out state, the liner is removable so that the main body can be used as a pipe.

Abstract: An apparatus for attachment to an associated lighter having an elongated body having an axis which includes a wire form having a first axial part that is a sleeve shaped first coil having a first axis substantially coincident with the axis of the elongated body and is dimensioned and configured for engaging the exterior of the elongated body of the associated lighter and a second part extending from said first axial part that is dimensioned and configured to extend axially with respect to the associated elongated body of the lighter; as well as a third axial part comprising a second coil of wire in which said wire in said coil has an axis and the axis of the wire in said coil is disposed in substantially a first plane.

Abstract: An electronic cigarette, including: a detachable atomizer, a housing assembly, a power supply, and a PCBA function control plate. The detachable atomizer is disposed at a top of the electronic cigarette and connected to the housing assembly through screw thread. The housing assembly includes a plurality of slots inside, and the power supply and the PCBA function control plate are disposed in the housing assembly via the slots through tight fit. The power supply includes a replaceable battery, and the replaceable battery is fixed in a stainless steel pipe of the power supply through threaded connection.

Abstract: An electronic cigarette comprises an atomizer (1) and a battery rod (2). A connecting structure is provided at where the atomizer (3) and the battery rod (2) are connected. The connecting structure comprises a first connecting element (3) and a second connecting element (4) that are docked with each other. The first connecting element (3) is provided with a docking groove (31) used for insertion of the second connecting element (4). An engaging part is provided within the docking groove (31). An engaging-retaining notch extended to an end face of the second connecting element (4) is provided at an outer-side extremity of the second connecting element (4) in proximity to the first connecting element (3). When engaging, the engaging part is inserted along the engaging-retaining notch and is rotated and engaged on the engaging notch.

Abstract: An electronic cigarette comprises an atomizer, a power supply rod and a connecting structure, the connecting structure comprises a first connecting piece and a second connecting piece; the first connecting piece is provided with a coupling groove; the coupling groove is provided with at least one first accommodation position, and the second connecting piece is correspondingly provided with at least one second accommodation position; further comprises an elastic piece with a convex portion and a guide channel; when being fastened, the elastic piece is inserted along the guide channel, and is rotated to make the convex portion be pressed by the fastening area and retracted; and when being rotated to the first accommodation position corresponding to the second accommodation position, the convex portion recovers from deformation. The connecting structure provides reliable connection, and convenient replacement of a fastening structure, thus improves user experience.