Abstract: Disclosed herein are microbial consortia and compositions including microbes for use in agricultural or biodegradation applications. In some embodiments, soil, plants, and/or plant parts (such as seeds, seedlings, shoots, roots, leaves, fruit, stems, or branches) are contacted with a disclosed microbial consortia or composition including microbes. The microbial consortia or microbe-containing compositions may be applied to soil, plant, and/or plant parts alone or in combination with additional components (such as chitin, chitosan, glucosamine, amino acids, and/or liquid fertilizer). In additional embodiments, the disclosed microbial consortia or compositions including microbes are used in methods of degrading biological materials, such as chitin-containing biological materials.

Abstract: The present invention relates to a method of treating or preventing a house dust mite infestation, said method comprising applying an acaricidal infectious agent at a site of a house dust mite infestation, or at a site proximal thereto, or at a site at risk of such infestation. Also encompassed are uses of acaricidal infectious agents, methods of isolating acaricidal infectious agents, acaricidal infectious agents obtainable by said methods, acaricidal infectious agent formulations, foodstuffs and mite attractants comprising the same.

Abstract: The innovations provides an antimicrobial and synergistic phytochemical composition, consisting of two active ingredients (FZ and YC). This innovation also consists of formulation processes and its applications to fungi, bacteria and/or virus-caused plant diseases such as citrus Huanglongbing, grape downy mildew, strawberry gray mold etc. This innovation combines two ingredients (FZ and YC) with different modes of action, dramatically improving plant inducible acquired resistance. Therefore, this composition dramatically enhances the control efficacy of plant diseases caused by fungi, bacteria or virus, expands the antimicrobial spectrum and promotes the plant growth.

Abstract: Ovens and methods for preparing food. An oven includes a cabinet and an oven chamber in the cabinet. A fan is provided for moving gas in the oven. The oven can include a fan scroll housing having multiple fan discharge ducts defining respective gas flow paths from the fan. The oven can include a turning vane configured for turning gas flow and for heating the gas flow.

Abstract: The invention relates to a foodstuff conveying and delivery apparatus having a housing in which foodstuffs are conveyed, in particular, to a discharging or output point in order to be removed by a person.

Abstract: Dough line for processing a dough sheet, comprising a plurality of subsequent dough processing devices, each for performing a dough processing step on the dough sheet; the dough processing step changing at least one physical property of the dough sheet, one or more conveyors for transporting the dough sheet along each of the subsequently dough processing devices, each with a predetermined speed, at least one device for measuring said physical dough sheet property at said position, a processing device, comprising a register, comprising records corresponding with multiple predetermined positions along the dough line wherein the processing device is configured for recording at least one physical dough sheet property in a record for a first predetermined position and calculating physical dough sheet properties for further predetermined positions, based on expected speeds of the one or more conveyors or dough processing devices.

Abstract: A transfer apparatus for transferring a dough piece from a first processing station to the next, especially from a dough portioning device to a dough kneading device, includes a rotating dropping roller and a scraper. The rotating dropping roller is configured to release the dough piece from the first processing station. The scraper is associated with the dropping roller and is configured to support the dough piece released from the dropping roller. An oiling device is associated with the dropping roller and is configured to apply oil onto an outside surface of the dropping roller.

Abstract: Embodiments described herein provide a pie preparation apparatus and methods of using which includes a dimensioned non-stick baking pan having a plurality of laterally spaced triangular baking pockets along the top surface and at least one set of hexagon-shaped apertures. The apparatus further includes a hand-held crimping tool having a handle at the top and first and second hexagon-shaped male fitting at the first and second ends of the bottom end which are configured to be releasably inserted into the at least one set of hexagon-shaped apertures and provided a trimmed and crimped edge to a pie crust dough which is molded within the baking pockets and top surface. Once prepared, the dimensioned baking pan may be placed in at toaster oven for a desired period of time.

Abstract: Nutritionally-balanced gluten-free solid foodstuff that provides carbohydrates, one or more plant-derived proteins having PDCAAS of 0.95, or greater, and lipids in an amount equal to 100% of the Daily Reference Values (DRV) based on the reference caloric intake of 2000 calories, is described. The methods of manufacturing the disclosed gluten-free nutritionally-balanced solid foodstuff are provided.

Abstract: A method for separating fat from lean. The method includes grinding chilled beef comprising fat and lean into a size resulting in particles that comprise predominantly fat and particles that comprise predominantly lean; combining the particles with a fluid to produce a mixture, wherein the fluid comprises water; and centrifuging the mixture to separate the fluid, and the particles comprising predominantly lean from the mixture.

Abstract: A multilayer produce packaging film includes a first layer and a chlorine dioxide-producing layer. The chlorine dioxide-producing layer includes a polymer composition and a plurality of chlorite ions. The chlorine dioxide-producing layer is substantially free of an energy-activated catalyst and is substantially free of an acid-releasing compound. However, the film is capable of generating chlorine dioxide when exposed to UV light and moisture.

Abstract: Disclosed herein is a CA system which allows first and second adsorption columns to alternately perform an adsorption operation and a desorption operation so that nitrogen-enriched air having a higher nitrogen concentration and a lower oxygen concentration than the air is produced and supplied into the container. The CA system executes a second operation mode in which the nitrogen-enriched air produced for a predetermined time since the desorption operation was started is discharged to the outside of the container, and the nitrogen-enriched air produced until the end of the desorption operation since the predetermined time passed is supplied into the container.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum, wherein the bacterium is characterized in that it increases the pH of a fermented milk product comprising the Lactobacillus fermentum during storage after fermentation in comparison to a milk product fermented with the same starter culture not containing the Lactobacillus fermentum. In a related embodiment the present invention provides a bacterium of the species Lactobacillus fermentum characterized in that a fermented milk product comprising the Lactobacillus fermentum maintains a pH above 4.0 when stored for at least 14 days at 25° C., wherein the fermented milk product is obtained by a method comprising incubating a milk with the Lactobacillus fermentum in a concentration of at least 107 CFU/g and with a starter culture, fermenting until a pH of 4.6 is reached, shaking the fermented product and cooling.

Abstract: The present invention relates to a bacterium of the species Lactobacillus fermentum wherein the bacterium has the ability to reduce the concentration of acetaldehyde produced by a starter culture during fermentation in a fermented milk product by at least 50%. The invention further relates to compositions comprising the bacterium, methods for producing fermented milk products using the bacterium and the products thus obtained.

Abstract: A method for producing a mixture of oil and fluid food product includes placing a funnel into a pressure tank such that a stem of the funnel extends at least halfway down into the pressure tank. The pressure tank is flushed with nitrogen. Oil flows into the pressure tank through the funnel. A flow of nitrogen into the pressure tank is maintained through a side inlet of the pressure tank. Oil is dispensed from a pressure tank into the transfer line flowing a flow of fluid food product from a batch tank. The dispensed oil is dispersed into the flow of fluid food product in a inline shear mixer creating oil-in-fluid food product droplets. The oil-in-fluid food product droplets flow to the batch tank with the flow of fluid food product. The oil-in-fluid food product droplets are distributed in a volume of fluid food product in the batch tank.

Abstract: Processes for preparing antioxidant-rich compositions, for example from coffee cherries, are disclosed. These processes can involve promptly contacting de-beaned coffee cherries with a preservative coating, and optionally storing under refrigerated conditions, prior to the preparation of an extract or powder. A process for preparing an antioxidant-rich powder, comprising the steps of: providing de-beaned coffee cherries; promptly contacting the de-beaned coffee cherries with a coating comprising citric acid and ascorbic acid to product a coated de-beaned coffee cherry and dehydrating the coated de-beaned coffee cherries under substantially oxygen-free conditions.

Abstract: Compositions of chewing gum base that can include hydrocolloids and coupling agents are provided. Methods of making gum bases and chewing gum formulations are also provided.

Abstract: A self-contained food processor is provided for treating a food flow path in the food processor with a solution. The food flow path can be treated without requiring disassembly and reassembly of the food processor and without requiring direct operator input. The food processor includes a controller for directing passage of a solution through at least portions of the food flow path without requiring constant operator oversight. The food processor can employ available positive pressure water supply, such as public utility water pressure to selectively and automatically push solutions, including rinses, backwards or forwards through the food flow path in the food processor.

Abstract: A confection containing device that contains a confection consumed frozen. The device includes a stick-spout-pouch assembly, and a stick cap. The stick-spout-pouch assembly includes a latching portion integral with a stick portion, and a pouch bag attached to the latching portion. The stick cap attaches to the latching portion of the stick-spout-pouch assembly. The pouch bag contains a confection in a non-frozen state surrounding the stick portion of the stick-spout-pouch assembly. The pouch bag of the stick-spout-pouch assembly is sealed to the latching portion of the stick-spout-pouch assembly. The stick cap attaches to the latching portion of the stick-spout-pouch assembly by a sealed connection. Further, the pouch bag is filled with the confection in a liquid state through at least one opening on the stick-spout-pouch assembly. The opening is on the latching portion of the stick-spout-pouch assembly.

Abstract: The invention relates to fusarium toxin-cleaving polypeptide variants of a fusarium toxin carboxyl esterase with the SEQ ID NO:46. Each of the polypeptide variants has an amino acid sequence shortened by 47 amino acids at the N terminus, and the amino acid sequences have at least 70%, preferably 80%, in particular 100%, sequence identity, namely SEQ ID NO:1, to the amino acid sequence portion 48-540 of the SEQ ID NO:46. The invention also relates to isolated polynucleotides which code for the polypeptide variants, to a fusarium toxin-cleaving additive containing at least one polypeptide variant and optionally at least one auxiliary agent, to the use of the polypeptide variants or the additive, and to a method for hydrolytically cleaving at least one fusarium toxin.

Abstract: A process for treating rice bran, preferably defatted rice bran, to produce a high value protein product and a cellulosic residue both from rice bran. The high value protein product is useful as a protein supplement or feed for livestock and poultry and the cellulosic residue has value as a feedstock for a thermochemical process unit for the production of a biofuel. The rice bran is subjected protein hydrolysis and a resulting liquid stream containing hydrolyzed proteins is sent through a two membrane filtration stages, the first being a microfiltration and the second being a nanofiltration stage.

Abstract: Animal nutrition compositions include a carrier and a fermentation product applied to the carrier. Liquid fermentation products are fluidly applied to dry carriers, such as phyllosilicates or other earthen components, while mixing and applying air flow, under appropriate temperature and pH conditions, to bind the fermentation product to the carrier and dry the reaction product to appropriate moisture content. Fermentation products are also mixed with liquid carriers, such as water. Fermentation products include components of a microbial fermentation culture, such as liquid medium, microbial cellular components, and fermentation metabolites produced by microorganisms. Some compositions include a pH buffering agent and/or additional components to further enhance beneficial effects of the composition, such as improved weight gain and feed conversion, reduced gut lesions, harmful gut bacteria count, and decreased mortality. Compositions can be mixed with animal feeds or otherwise administered.

Abstract: The present invention relates to a composition comprising Low Molecular Weight-Arabinoxylan (LMW-AX) with branched oligosaccharides, preferably at least one branched oligosaccharides is positioned at or adjacent to a reducing end of the LMW-AX backbone. The present invention also relates to the production and use thereof. The present invention further relates to a composition comprising Low Molecular Weight-Arabinoxylan (LMW-AX) with oligosaccharides, where a fraction of the Araf units have been removed to improve the yield of oligosaccharides.

Abstract: Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and a compound of formula (1), wherein R1 is selected from the group consisting of OH and OCH3, and R2 is selected from the group consisting of H and OH, R1 and R2 comprise at least one OH group, and when R1 is OH then R2 is H (trilobatin), and when R1 is OCH3 then R2 is OH (HDG), in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof.

Abstract: An object of the invention is to provide an equol-containing fermented soybean hypocotyl material that is useful for foods, pharmaceutical preparations, cosmetic products, etc. The equol-containing fermented soybean hypocotyl material of the invention is obtained by fermenting soybean hypocotyls using at least one microorganism having an equol-producing ability by utilizing at least one daidzein compound selected from the group consisting of diadzein glycosides, daidzein, and dihydrodaidzein.

Abstract: An apparatus, system and method are provided for flattening and searing a food product wherein a searing and flattening roller is heated to a temperature of at least 600° F. and the heated searing and flattening roller is used to sear an upper surface of the food product and produce a flatter thickness profile of the food product by contacting and applying a pressing force to the upper surface of the food product. Alternatively, the roller can be a flattening and steam ejection roller which flattens the food product and sterilizes the upper surface of the product.

Abstract: The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc.

Abstract: A recombinant host capable of producing a steviol glycoside which overexpresses a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto. A recombinant host capable of producing a steviol glycoside which has been modified, preferably in its genome, to result in a deficiency in the production of a polypeptide which mediates steviol glycoside transport and which polypeptide comprises the amino acid sequence set forth in SEQ ID NO: 29 or an amino acid sequence having at least about 50% sequence identity thereto.

Abstract: Steviol glycoside solutions, and methods of making steviol glycoside solutions, are described. The steviol glycoside solutions are clear and stable, and have clear solution stability, for extended periods of time.

Abstract: Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products.

Abstract: An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method of preparing an EDTA-free mayonnaise, said method comprising incorporating into the mayonnaise reduced grape juice in an amount providing 5-2,000 ?g gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an amount providing 0.2-15% acetic acid by weight of the continuous aqueous phase; and egg protein in an amount of 0.02-4% by weight of the mayonnaise.

Abstract: A seasoning composition suitable for application topically to a snack food, and in particular an uncooked snack food, the seasoning composition comprising a plurality of seasoning-containing granules.

Abstract: The subject-matter of the invention is a process for encapsulating one or more substances with a matrix, wherein said process comprises the preparation of a mixture of said matrix in the liquid state with said substance(s), then the solidification of the mixture obtained, said matrix consisting of vanillin or ethylvanillin or a vanillin/ethylvanillin mixture. The solid compound thus obtained is particularly advantageous in the field of food for human consumption and animal feed, in the pharmaceutical field, as a fragrance in the cosmetics, perfumery and detergence field, or as an encapsulated active ingredient in the pharmaceutical field. The use of a compound chosen form vanillin, ethylvanillin and vanillin/ethylvanillin mixtures as encapsulating agent is also subject-matter of the present invention.

Abstract: The present disclosure relates to a lipid source for nutritional compositions, comprising an enriched lipid fraction which comprises structured fat globules. The enriched lipid fraction provides fat globules having a desired size and fatty acid composition and may be stabilized by components such as phospholipids, cholesterol, milk-fat globule membrane protein and combinations thereof. Additionally, the disclosure relates to methods of supporting lipid digestion in a pediatric subject by providing a nutritional composition comprising an enriched lipid fraction having structured fat globules that are more accessible to lipases. The chemical composition, size and structure of the fat globules may improve digestion. The disclosed nutritional compositions may provide additive and or/synergistic beneficial health effects.

Abstract: Disclosed herein are probiotic beverages containing cannabinodiol. The beverages disclosed herein may be formulated as yogurt drinks, for example, and contain live, active cultures of probiotic microorganisms. The beverages may additionally include prebiotic substances including, but not limited to, inulin to enhance the growth and colonization of the probiotic microorganisms in the intestines. The beverages have anti-inflammatory effects due to the presence of cannabinodiol but are non-narcotic. Further, the beverages serve to enhance gut health due to the presence of probiotics and prebiotics. The beverages are, at a minimum, composed of yogurt, cannabinodiol, Lactobacillus bifidus, and Lactobacillus acidophilus but may contain other components such as vitamins, minerals, other nutrients, and other natural products to provide additional health benefits and/or to improve the flavor, texture, and aroma of the beverages.

Abstract: Dietary supplements comprising one or more probiotic bacteria or probiotic yeast in an oil with calcium phosphate added are provided. The calcium phosphate substantially reduces clumping and/or settling of the probiotic in oil. Other additives, such as anti-oxidants and taste enhancers, may be added to the compositions.

Abstract: An apparatus for cracking nuts comprises a mounting structure, a circular element, a chute and a drive mechanism. The circular element has a tapered edge for scoring a nutshell and is rotatably supported by the mounting structure. The chute is positioned adjacent to the tapered edge of the circular element and has a rear wall. A distance between the rear wall of the chute and the tapered edge of the circular element gradually decreases along a length of the chute. The drive mechanism is connected to the circular element for rotating the circular element relative to the chute. In use, the circular element is rotated relative to the chute and a nut is received in the chute. The nut is pinched between the tapered edge of the circular element and the rear wall of the chute. Rotation of the circular element rolls the nut along the chute and scores the nutshell along an equator of the nutshell with a channel that becomes progressively deeper as the nutshell rolls further along the length of the chute.

Abstract: A smokeless tobacco product described herein includes at least one tobacco bead. Tobacco beads described herein include a core and at least one tobacco-containing layer surrounding the core. Each tobacco-containing layer can include less than 10 weight percent tobacco. Tobacco bead described herein can have a diameter of at least 1 millimeters. Tobacco bead described herein can have at least 5 mg tobacco. Tobacco bead described herein can have an oven volatiles content of between 2 weight percent and 10 weight percent. Tobacco bead described herein can have an outer shell.

Abstract: A device that is in combination with a cigarette filter allowing it to become magnetic, to allow proper retrieval of cigarette filters that are improperly disposed of for simpler and incredible improvements to the time and in which they are obtained. A wide variety of materials and combinations may be used in minimal amounts to allow people to obtain many cigarettes in one motion. A new type of cigarette filter allowing improved clean up procedures be done in a very improved manner. Areas with high traffic, private and public gutters littered often and areas that accumulate large amounts of filters may be quickly remedied often and efficiently in short periods of time.

Abstract: A simulated cigarette having an elongated hollow cylinder and having a cavity there within, with a cylindrical wick disposed in the cavity, the wick having a radial clearance and longitudinal clearance with respect to the cavity for allowing the wick to freely slide along a longitudinal direction of the cavity. The simulated cigarette having a fan assembly disposed in the cavity adjacent wick and in an alternate embodiment having a flexible filter affixed to an end of the hollow cylinder.

Abstract: In one embodiment, a system for vaporizing plant material is disclosed. The system includes: a vaporization container for housing plant material therein; a flame diffusing element for converting thermal energy from an external source to a useable form of thermal energy sufficient to release vapor of plant material; a flame diffusing element holder coupled proximate to a first end of the flame diffusing element and coupled proximate to the first end of the vaporization container; a housing for housing and coupling with the vaporization container; and, an insulating element substantially surrounding the vaporization container within the housing, wherein the insulating element is for decreasing thermal energy acting on the housing when the system is in a fully assembled configuration.

Abstract: The invention provides an electronic cigarette vaporizer, comprising a housing, a mouthpiece connected with an end of the housing and provided with a vapor channel, and a threaded connecting end sleeve-connected with another end of the housing, wherein the mouthpiece is dismountably connected with an end of the housing, an outer sleeve is closely sleeved in the housing, an inner sleeve is arranged within the outer sleeve, a closed liquid storage chamber for storing cigarette liquid is formed between the outer sleeve, the inner sleeve, the mouthpiece, and the threaded connecting end. The invention has advantages that, when the cigarette liquid is used up and the mouthpiece is dismounted, the chamber body of the liquid storage chamber can be opened to facilitate the replenishment of cigarette liquid and the reuse of the electronic cigarette vaporizer by the user.

Abstract: A heating assembly for heating an aerosol-forming substrate is provided, including a heater including an electrically resistive heating element and a heater substrate; and a heater mount coupled to the heater, the heating element including a first portion and a second portion configured such that, when an electrical current is passed through the heating element, the first portion is heated to a higher temperature than that of the second portion, the first portion of the heating element being disposed on a heating area of the heater substrate and the second portion of the heating element being disposed on a holding area of the heater substrate, the heater mount being fixed to the holding area of the heater substrate, and the second portion of the heating element being longer than the first portion of the heating element.

Abstract: Disclosed is an article for use with apparatus for heating smokable material to volatilize at least one component of the smokable material. The article includes smokable material and a cover around the smokable material. The cover defines an outer surface of the article that may contact the apparatus in use, and includes heating material that is heatable by penetration with a varying magnetic field. A method of manufacturing such an article also is disclosed.

Abstract: The invention relates to a liquid reservoir (34) for an electronic smoking device (10), an atomizer/liquid reservoir portion (14) with a liquid reservoir (34) for an electronic smoking device (10) and to an electronic smoking device (10) with a liquid reservoir (34). In order to be able to provide gaseous material that has not been atomized by an atomizer (26) of the electronic smoking device (10), the liquid reservoir (34) comprises first and second storage volumes (40, 42) that are each in communication with a liquid outlet (46) or a fluid outlet (50), wherein the liquid outlet (46) and the fluid outlet (50) are arranged one after the other in a longitudinal direction (L) of the liquid reservoir (34).

Abstract: The present invention relates to the technical field of e-cigarettes, and provides an atomizer and an e-cigarette that is obtained by connecting the atomizer to an electronic battery rod. The atomizer includes an electrode component and a heating component. An air passage for discharging an aerosol and a holding base for holding the heating component are disposed inside the liquid storage apparatus. An accommodating part is disposed in the holding base, and the heating component is fixedly accommodated inside the accommodating part. According to the present invention, the accommodating part is disposed in the holding base, and the heating component is disposed inside the accommodating part, so that the heating component does not fall off or leak e-liquid due to vibration, high temperature, and inclination.

Abstract: The present invention relates to an temperature control system of an e-cigarette, which includes a power supply, a liquid guiding member, and a heating element, and further includes an operating voltage input unit separately connected to the power supply and the heating element, a temperature detection unit including a voltage detection module and a temperature processing module that are connected to each other, and an operating voltage adjusting unit separately connected to the temperature processing module and the heating element. According to the present invention, a temperature of the heating element is controlled by using the temperature control system. This avoids the following problems: When the e-cigarette operates, because the temperature of the heating element increases with a longer operating time, the liquid guiding member is burnt or e-liquid molecules are cracked to produce a burnt taste, thereby affecting human health as well as smoke taste and user experience.

Abstract: An aerosol-generating article is provided, including a plurality of elements assembled in the form of a rod, the elements including an aerosol-forming substrate and an aerosol-cooling element located downstream from the aerosol-forming substrate. The aerosol-cooling element includes a plurality of longitudinally extending channels and has a porosity of between 50% and 90% in the longitudinal direction. The aerosol-cooling element may have a total surface area of between about 300 mm2 per mm length and about 1000 mm2 per mm length. An aerosol passing through the aerosol-cooling element is cooled, and in some embodiments, water is condensed within the aerosol-cooling element.

Abstract: An electronic vapor provision device comprising a power cell and a vaporizer, wherein the vaporizer comprises a heater and a heater support, wherein the heater is one the inside of the heater support.

Abstract: A smoking article may include a cigarette incorporated within an electrically powered aerosol generating device that acts as a holder for that cigarette. The smoking article possesses at least one form of tobacco. The smoking article also possesses a mouth-end piece that is used by the smoker to inhale components of tobacco that are generated by the action of heat upon components of the cigarette. A representative smoking article possesses an outer housing incorporating a source of electrical power (e.g., a battery), a sensing mechanism for powering the device at least during periods of draw, and a heating device (e.g., at least one electrical resistance heating element) for forming a thermally generated aerosol that incorporates components of tobacco. During use, the cigarette is positioned within the device, and after use, the used cigarette is removed from the device and replaced with another cigarette.