Abstract: A method of suppressing fungal infection or disease in plants and plant tissue by exposure or treatment of plants with an effective amount of one or more volatile organic compounds, especially 2-methyl-1-propanol, 3-methyl-1-butanol, 3-methyl-1-butyl acetate, is disclosed. Furthermore a method of inhibiting melanin production or pigmentation in phytopathogenic fungi, including fungi causing disease in rice such as Rice Blast Disease as well as a composition comprising one or more bacteria-derived volatile organic compounds and an agriculturally acceptable carrier are provided.

Abstract: Provided herein are methods and compositions for modulating the fitness of a host invertebrate (e.g., insect, mollusk, or nematode) by altering interactions between the host and one or more micoorganisms resident in the host. The invention features a composition including a modulating agent (e.g., a polypeptide, nucleic acid, small molecule, or combinations thereof) that can induce changes in the host's microbiota in a manner that modulates (e.g., increases or decreases) host fitness. The modulating agent described herein may modulate the fitness of a variety of invertebrates that are important for agriculture, commerce, and/or public health.

Abstract: Provided herein is a Trichoderma strain designated as TM17 and deposited under accession number RREC-TM17 (ATCC #). The Trichoderma strain TM17 and a carrier may be used of make agricultural compositions. Plants comprising the Trichoderma strain TM17 or the agricultural compositions provided herein are also contemplated. Methods for inhibiting the growth of a microorganism on a plant are also provided and may include contacting the plant with an effective amount of the Trichoderma strain TM17 or agricultural compositions including the Trichoderma strain TM17 to inhibit the growth of the microorganism on the plant.

Abstract: The cooking module for bakery products includes a cooking enclosure having an arched roof and a sole on which the products rest. The module is equipped at least with a heating mechanism in the roof. The heating mechanism includes a plenum in which a heat-transfer fluid circulates from an inlet and at least one outlet. The plenum includes a plurality of blowing orifices for blowing fluid into the enclosure. The module includes a device for blanking off the orifices, being movable between a position of blanking of the orifices and a position of opening same. There is a means for extracting the heat-transfer fluid passing through the plenum and/or blown into the enclosure.

Abstract: A food cutting tool. The food cutting tool has a body with an outer perimeter wall and an inner perimeter wall. The inner perimeter wall defines an open central area with a channel opening towards the open central area. The channel is sized to receive a plurality of wires which are utilized to cut through a piece of food. The plurality of wires is disposed diametrically across the open central area and each end of a wire is affixed in the channel of the inner perimeter wall. The plurality of wires is adjustably secured to the inner perimeter wall thereby enabling a user to selectively adjust the spacing between individual wires. In operation, the user places the food cutting tool over a piece of food and press down on the body, forcing the plurality of wires through the piece of food to divide the food into even portions.

Abstract: The present disclosure is directed to compositions and methods of preparing a shelf-stable, plant-based, gluten-free dough (e.g., cookie dough) that can be stored in non-refrigerated conditions for a prolonged period without the need for time and/or temperature controls. Shelf stability is achieved based on the disclosure of compounds that have desired low moisture content and such that the dough, and methods of making the dough, regulate the water activity and pH to levels at which microbial growth is minimized or is otherwise prevented. The dough can use all-natural, organic, plant-based, and/or vegan ingredients to be devoid of preservatives and to be part of a healthy, balanced diet. Other aspects of the present disclosure, including various combinations of ingredients used and their relative proportions and ratios, and methods for combining the ingredients, are also provided.

Abstract: A pressurized dough system includes a package defining an interior volume and a refrigerated developed dough product within the interior volume. The refrigerated developed dough product includes flour, water and pectin in an amount sufficient to substantially increase the internal pressure of the pressurized package as well as the bake specific volume of the dough.

Abstract: Gluten and a plant protein are combined with an aqueous solution to make a dough useful for making either an expanded wafer or a leather snack food product. When compressed between two heated surfaces, the dough flattens while releasing moisture to produce an expanded wafer. The expanded wafers may be cut into shapes and/or topped with various snack food toppings to make either sweet or savory snack food products. The wafers may also be used to make a sandwich-type snack food using at least two wafers with a filling in between. Alternatively, the expanded wafer be infused with flavoring solutions to form leather snack food products.

Abstract: A method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, whereby a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process, and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value.

Abstract: A food discoloration inhibitor contains, as an effective ingredient, a low molecular weight lignin having a molecular weight peak in a molecular weight range of 4,000 to 9,500 and/or a high molecular weight lignin having a molecular weight peak in a molecular weight range of 10,000 to 40,000, wherein the molecular weight peak is measured at a wavelength of 254 nm by GPC molecular weight analysis using an UV detector.

Abstract: A method of production for dehydrated pumpkin slices is described. The method involves the dehydration of sliced pumpkin, followed by the rehydration of the slices. Seasoning and condiments are then applied for flavor. Then, the slices of pumpkin are dehydrated or dried naturally in a greenhouse a second time. The result of this process is a seasoned product tit for human consumption having a long shelf life. The method produces a healthy food product from materials often left unused in modern cuisine. The slices may be packaged similar to the way in which beef jerky is packaged and sold, as a snack product.

Abstract: Provided is a method of storing persimmons comprising the step of exposing persimmons to an atmosphere that contains a cyclopropene compound, wherein either (a) the persimmons are in a modified-atmosphere package during exposure to the cyclopropene compound, or (b) the persimmons are placed into a modified-atmosphere package after exposure to the cyclopropene compound, and the persimmons remain in the modified atmosphere package for at least two hours. In some embodiments, the modified-atmosphere package is constructed so that the transmission rate of oxygen for the entire package is from 200 to 40,000 cubic centimeters per day per kilogram of persimmons.

Abstract: Provided is a method of storing papaya comprising the step of exposing papaya to an atmosphere that contains a cyclopropene compound, wherein either (a) the papayas are in a modified-atmosphere package during exposure to the cyclopropene compound, or (b) the papayas are placed into a modified-atmosphere package after exposure to the cyclopropene compound, and the papaya remain in the modified atmosphere package for at least two hours. In some embodiments, the modified-atmosphere package is constructed so that the transmission rate of oxygen for the entire package is from 200 to 40,000 cubic centimeters per day per kilogram of papaya.

Abstract: Provided is a method of making a dehydrated food product. The method includes culling the food product for foreign objects, cleaning the food product, germinating the food product, dehydrating the food product, and cooling the dehydrated food product. Dehydrating the food product can include maintaining the food product in a compartment, heating air in the compartment to a temperature at or between about 115° F. and about 118° F. to remove moisture from the food product, and venting the heated air and moisture from the compartment. The food product can be, as examples, nuts, seeds, and/or beans.

Abstract: A coffee degassing device is disclosed and method. The coffee degassing device comprises a coffee bin and a hollow tree within the bin. The hollow tree has an opening in communication with the interior of the coffee bin. The tree provides an exit path for carbon dioxide off-gassing from the coffee. The device may have a diffusion gas supply conduit. The diffusion gas supply conduit is in communication with the hollow tree and is configured to supply nitrogen, or another diffusion gas, to the degassing tree for accelerating the degassing of coffee.

Abstract: One embodiment of an apparatus with mobile reusable airtight container assembly (10) which utilizes pressurized inert gas or CO2 gas for long term preservation of the freshness of roasted coffee beans or grounds in terms of aroma and taste, utilizes a system of an electronic controller (250), pressure switch (170), gas delivery valve (180), check valve (50) and vent valve (160) to create a pressurized environment of inert gas or CO2 gas and low residual oxygen and moisture concentrations within the airtight container assembly (10). An airtight lid (20) with pressure seal (220) covers the airtight container assembly (10) and creates a reusable system whereby the user can remove a portion of the roasted coffee beans or grounds as often as needed in order to brew coffee without degrading the long term freshness of the roasted coffee beans or grounds stored within the airtight container assembly (10).

Abstract: A chewing gum composition and more particularly to a chewing gum composition has enhanced flavor release.

Abstract: The present disclosure discloses preparation of M. alpina CCFM698 thalli and application thereof in a feed additive, and belongs to the field of biological engineering and feed additives. The total fatty acid content of the M. alpina dried thalli obtained by the present disclosure is 30%-40% by weight of the dried thalli, and the EPA content is 24% or more by weight of total fatty acids. The dosage of the dried thalli in the feed in the disclosure is 0.5-1.5% of the total weight of the basal feed. The thallus feed additive is reasonable in fatty acid composition and very high in EPA content and can be used for producing high-DHA eggs which are beneficial to body health of eaters. The DHA content in each of eggs laid by laying hens fed with the feed containing the feed additive of the present disclosure reaches about 120 mg which is obviously higher than that in the prior art.

Abstract: The invention relates to a site-specific mutagenesis modified yeast dipeptidyl peptidase III. The yeast dipeptidyl peptidase III is an isolated mutant produced by making a plurality of amino acid substitutions in a wild type yeast dipeptidyl peptidase III derived from Saccharomyces cerevisiae S288c having an amino acid sequence of SEQ ID NO. 1, said amino acid substitutions comprising substitutions at positions 570, 572 and 574, so that the site-specific mutagenesis modified yeast dipeptidyl peptidase III is an enzyme having an oxidative decomposition activity on 6-methoxy-bifuran coumarin. The site-specific mutagenesis modified yeast dipeptidyl peptidase III can be used in preparation of a feed and additives thereof, and a food and additives thereof, in which 6-methoxy difuran coumarin is eliminated, and can be used in preparation of a medicament for preventing diseases induced by 6-methoxy-difuran coumarin.

Abstract: Feed additive compositions for ruminants containing (A) at least one selected from hydrogenated vegetable oil and hydrogenated animal oil each having a melting point of higher than 50° C. and lower than 90° C., (B) lecithin, (C) a biologically active substance, (D) a natural vegetable oil, and water, wherein when a scattering profile is measured after maintaining at 40° C. for 15 min, and then measured by further maintaining at 40° C. for 30 min by a small-angle and wide-angle x-ray scattering method, a peak having the maximum peak intensity in a region where the scattering angle 2? is not more than 5° has a ratio (t/s) of 0.9-1.1 wherein s is peak intensity when maintained at 40° C. for 15 min and t is peak intensity when maintained at 40° C. for 45 min, and a peak having the maximum peak intensity in a region where the scattering angle 2? is 17°-23° has a ratio (y/x) of 0.7-0.9 wherein x is peak intensity when maintained at 40° C. for 15 min and y is peak intensity when maintained at 40° C.

Abstract: Feed additive compositions for ruminants containing (A) at least one member selected from the group consisting of hydrogenated vegetable oil and hydrogenated animal oil each having a melting point of higher than 50° C. and lower than 90° C.; (B) not less than 0.05 wt % and not more than 6 wt % of lecithin; (C) not less than 30 wt % and less than 65 wt % of a biologically active substance; (D) not less than 0.01 wt % and less than 0.8 wt % of a natural vegetable oil; and not less than 0.1 wt % and less than 6 wt % of water exhibit high protection in the rumen and are also superior in dissolution in the lower gastrointestinal tract.

Abstract: A calcium-fortified beverage and method of making the beverage is provided. A calcium source is included that provides about 40% to about 65% of the calcium from calcium lactate and about 35% to about 60% of the calcium is provided from hydroxyapatite. A component may be included for at least substantially masking the aftertaste of the calcium source.

Abstract: Low-sugar carbonated beverages are disclosed herein. The beverages can include carbonated water, monk fruit product, and a caloric sweetener, such as sucrose or honey. The beverages can be disposed within a suitable container, such as containers traditionally used for soft drinks. In some circumstances, the beverage within the container may be pasteurized to ensure safety.

Abstract: Systems and methods for blending low solubility ingredients are provided. In one embodiment, a method of blending a low solubility ingredient into a beverage solution includes dissolving the low solubility ingredient in a preselected solvent to provide a first solution. In one embodiment, the preselected solvent is preheated. The method also includes mixing various ingredients from one or more pre-blend batches to form a beverage syrup and mixing the first solution with the beverage syrup to form the beverage solution.

Abstract: The subject invention provides devices and methods for regulating the composition and pressure of one or more gaseous species and/or volatile chemicals present in a volume enclosed by a flexible, semi-rigid, or rigid packaging material. In one aspect, the subject invention provides a device designed to be inserted into an enclosed volume, the device comprising a predetermined concentration of one or more gaseous species and/or volatile chemicals contained in a capsule comprising packaging materials selected according to the desired composition, pressure or concentration, and rate of permeation of the content of the device. In another aspect, the subject invention provides a method for regulating the atmospheric condition within an enclosed volume, the method comprising inserting the device provided herein into the enclosed volume and allowing the content of the device to permeate into the enclosed volume over a desired period of time.

Abstract: A composition for imparting/enhancing cheese flavour is provided which is capable of imparting cheese flavour to foods, and enhancing the cheese flavour of foods. Furthermore, provided are: a method for producing the composition for imparting/enhancing cheese flavour; a method for imparting cheese flavour to foods or enhancing the cheese flavour of foods; and a method for producing foods with imparted/enhanced cheese flavour. The composition for imparting/enhancing cheese flavour has, as an active ingredient, an oxidized oil or fat which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat. Furthermore, in the method for imparting cheese flavour to foods or enhancing the cheese flavour of foods, an oxidized oil or fat, which has a peroxide value of 15 to 280, and which includes at least 10 mass % but not more than 100 mass % of milk fat, is added to a food.

Abstract: A method for making a liquid (e.g. water or oil)-based food ingredient, having grill flavour properties, comprises: combusting in the presence of oxygen, an intimate mixture of (i) 2-15 parts by weight smoke source and (ii) 1 part by weight flavour source, to generate smoke; and combining the smoke with a liquid carrier, yielding the food ingredient, wherein the flavour source comprises a lipid having an oleic acid content (whether free or esterified) of 20% or higher.

Abstract: A sweetener composition including allulose and a salt and having improved taste, and a method of improving taste of allulose are disclosed.

Abstract: A blending system for amino acid nitrogen value adjustment for soy sauce, comprising: a first soy-sauce tank configured to receive first extracted soy sauce and provided with a first circulation loop, and a second soy-sauce tank configured to receive second extracted soy sauce and provided with a second circulation loop; wherein, each of the first circulation loop and the second circulation loop is provided with an ammonia-nitrogen-value detection apparatus, and each of the first soy-sauce tank and the second soy-sauce tank is provided with an output tube with an output control valve connected to the amino acid nitrogen value detection apparatus, the output tubes of the first soy-sauce tank and the second soy-sauce tank are jointed and connected to a tube mixer. The blending system of the invention is fully-automatic and intelligent, resulting in improved production efficiency.

Abstract: A soy sauce tank with circulation detection for amino acid nitrogen value control for soy sauce, comprising a tank body, a circulation tube arranged outside the tank body and having an output end and an input end respectively connected to the tank body, a circulation pump arranged in the circulation tube, and an amino acid nitrogen value detection apparatus arranged in the circulation tube. The soy sauce tank of the invention comprises a circulation detection loop, in which the amino acid nitrogen value detection apparatus is configured to measure the amino acid nitrogen value of the soy sauce. In the soy sauce tank the soy sauce is thoroughly mixed through multiple circulations, during which its amino acid nitrogen value is regulated and stabilized eventually, thereby facilitating automatic blending and improving the production efficiency of the soy sauce.

Abstract: Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embodiments, the starch is derived from a source naturally containing gluten; in others, the starch is derived from a source which is naturally gluten-free but potentially contaminated or commingled with a gluten source. A method of making gluten-free resistant starch is disclosed, the method comprising: providing an initial starch containing a gluten protein; mixing the initial starch with water to produce an initial starch slurry; heating the starch slurry; adding an agent to dissolve or degrade the gluten protein to yield a slurry containing starch and degraded gluten protein; mixing sodium sulfate and STMP with the starch slurry; raising pH of the slurry to about pH of about 11-13; increasing heat to 115° F.

Abstract: The present invention relates to new compositions for the oral administration of apolipoproteins in the dimeric or multimeric form, with specific dosage regimens for use in the treatment of atherosclerosis.

Abstract: Enzymatically-treated pomace providing fiber for achieving a health benefit. Consumption, within a 24-hour period, of at least 5 grams of fiber from enzymatically-treated pomace achieves at least one health benefit. In one non-limiting embodiment, enzymatically-treated pomace provides a beverage with 2.5 grams of fiber per serving. A first serving of the beverage is consumed and a second serving of the beverage is consumed within 24 hours of the first serving to produce a reduction of blood glucose levels as compared to a baseline glucose level.

Abstract: A food and beverage additive may include a micronutrient fortification supplement which includes at least 10 different micronutrients and a flavoring agent which includes at least one seasoning or spice. A food and beverage additive may include Vitamin A, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B7, Vitamin B9, Vitamin B12, Vitamin C, Vitamin D2, Vitamin E, Vitamin K1, Zinc, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Selenium, and a flavoring agent which includes at least one seasoning or spice. The micronutrients in the compositions may be 100% plant-based and may be present in the food and beverage additives in an amount equal to or greater than the Daily Value (DV) of the U.S. Food and Drug Administration (FDA).

Abstract: A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

Abstract: A method for increasing satiety from food via use of a nondigestible nonfibrous physical volumizer. Distention of the stomach reduces hunger and increases food satiety. The invention increases volume of the mass being ingested without increasing the caloric value of the ingested quantity. This is achieved by use of a volumizing substance that is not metabolized by the body. Polytetrafluoroethylene (PTFE) is one material that could be used as a meal-content volumizing substance.

Abstract: A dirt removal and piling machine is ideally suited for use in cleaning and piling individualized and non-uniformly shaped workpieces, preferably sugar beets but also potatoes, other tuber crops, and even with aggregate rocks for a tilting receiving station. A further aspect of the present machine includes a workpiece unloading or receiving station which can tip sideways after a dump truck unloads the workpieces and longitudinally drives therethrough. In another aspect, the machine also includes a cleaning station having rotatable rollers, an underlying dirt conveyor and a moveable dirt dumping conveyor, hopper or bucket adjacent an end of the dirt conveyor and external to the rollers. Furthermore, another aspect of the machine includes an automatic and/or robotic sampling arm which is operable to remove a tuber crop workpiece sample and automatically package the sample after the sample has moved through a cleaning station.

Abstract: A food preparation device is disclosed. The food preparation device can include an ingredient combining apparatus to introduce a fluid food ingredient and a solid food ingredient to one another within a package. The food preparation device can also include a mixing apparatus to mix the fluid food ingredient and the solid food ingredient to form a food mixture in the package. In addition, the food preparation device can include a forming apparatus to form the food mixture into a predetermined shape within the package.

Abstract: Process for the production of a three-dimensional item by extrusion of a string of dough, comprising a step of providing a viscoelastic food dough inside an extruder comprising a cylindrical tubular body and a piston, an extrusion step by advancing the piston inside the cylindrical tubular body, and a step of interrupting extrusion of the dough by stopping the advancing movement of said piston; a dispensing device comprising such a cylindrical tubular body and such a piston, as well as a printer for the production of an item printed by means of a 3D printing procedure comprising such an extruder, are also described.

Abstract: A method for making a smokeless tobacco article can include combining thermoplastic polymer particles with tobacco particles to form a mixture of particles, compressing the mixture of particles within a pressing apparatus to form the mixture into a predetermined shape, separating the mixture from the pressing apparatus such that it retains the predetermined shape, and heating the mixture outside of the pressing apparatus to at least partially melt at least some of the thermoplastic polymer particles and form a matrix of polymer and tobacco particles.

Abstract: This document provides methods and systems for stabilizing nicotine and incorporating nicotine into one or more oral products. This document also provides oral products. Nicotine can be stabilized by mixing nicotine with a silicon oxide-containing porous solid such that the nicotine absorbs into pores of the porous solid to form a porous solid-nicotine mixture. In some cases, a porous solid-nicotine mixture can be combined with one or more binders and molded into an oral product.

Abstract: The present application includes a system for packing herbal matter into a hollow paper tube. The system is comprised of a set of compression members which together define a volume, an ejector opening aligned with the volume, a pusher, and a lubrication member in communication with the volume that disposes a lubricant selectively within the volume. The ejector is configured to hold the paper tube. The pusher is configured to translate the herbal matter through the volume toward the ejector opening and at least partially into the paper tube.

Abstract: A tobacco smoking aid for tobacco users includes a tobacco leaf that is rolled to define a tube. The tube has a first end and a second end that are open. A filter is coupled to and extends from the first end of the tube. The tube is configured to insert a substance through the second end into an interior space defined by the tube. The filter is configured to insert between lips of a user to position the second end of the tube for lighting. Smoke from burning of the tobacco leaf and the substance passes through the filter into lungs of the user.

Abstract: An apparatus for continuous production of a filter rod for smoking articles includes a belt conveyor system for advancing a rod of filter material. The belt conveyor system has separate conveyor belts, having respective upper conveying runs arranged one downstream of the other. Speeds of the conveyor belts are controlled according to a predetermined ratio, which controls an axial stretching or compacting effect of the material of the filter rod from the transition between conveyor belts, to influence the characteristics of the produced filter rod. Additional operations can be performed in the area between the upper runs of the conveyor belts, which modify the configuration and/or structure of the filter rod, including shaping, marking or embossing of the filter rod; or filter material may form a filter rod outer layer. The apparatus can produce a filter rod having a coaxial configuration.

Abstract: A smoking article includes a rod element of smokeable material connected to a filter element by a tipping wrapper. The filter element includes a liquid-filled directional capsule having a predefined rupture region at which the directional capsule is designed to break upon application of external force to release liquid contained therein. An indicator is provided at the tipping wrapper, or else is identifiable through the tipping wrapper, for encouraging a consumer to apply a crushing force in a particular location that can improve the user experience.

Abstract: Modular smoking devices that generate vapors of certain materials, such as tobacco or cannabis are disclosed. The technology provides for intelligent ignition, combustion, or vaporization of given material at the appropriate temperatures that prevent generation of harmful and unwanted byproducts. According to one embodiment, the modular smoking device comprises a self-contained combustion chamber to hold the material, a combustion mechanism integrated with the self-contained combustion chamber, and an energy source, such as a rechargeable battery, to power the combustion mechanism. The combustion mechanism is configured to provide targeted combustion of the material, where the active ingredients generated upon the combustion are consumed by inhaling a smoke or vapor resulting from the combustion or vaporization.

Abstract: The present disclosure provides an electronic cigarette atomizer, including an atomization assembly and a liquid reservoir engaging with the atomization assembly; the liquid reservoir includes a liquid storage cavity; wherein the atomization assembly includes a lower holder, an upper holder installed on the lower holder, and a heating assembly clamped between the lower and the upper holders; the heating assembly includes a porous body and at least one heater engaging with the porous body, and the porous body has an atomized side and a liquid absorption side; and the liquid absorption side communicates with the liquid storage cavity, and an atomization cavity is formed between the atomized side and the lower holder. In the present disclosure, the heating assembly is a porous body and is clamped by the upper holder and the lower holder, thus, the structure is stable and the assembly of the heating assembly is facilitated.

Abstract: A vapor provision device including an atomizer for vaporizing a liquid; an air passage through the atomizer, the air passage exiting the device at a mouthpiece; at least one air inlet, joined by a channel to the air passage through the atomizer; and at least one resilient seal which acts to restrict air from the air inlet travelling to the air passage except through the channel.

Abstract: A heating device includes: a liquid storage chamber configured for storing tobacco liquid; the liquid storage chamber comprising a liquid conducting hole; a heating component comprising at least one heating element and a receiving cavity; the at least one heating element being received in the receiving cavity; and between the heating element and the receiving cavity or between the adjacent heating elements including a liquid storage sump; the heating component being connected with the liquid storage chamber; and the heating element being disposed under the liquid conducting chamber and corresponding with the liquid conductive hole; the tobacco liquid in the liquid storage chamber flowing towards the heating element, through the liquid conductive hole, the heating element heating the tobacco liquid for atomization; the liquid storage sump configured for storing some of tobacco liquid leaking from the heating element, the heating element atomizes the tobacco liquid in the liquid storage sump.

Abstract: An electronic smoking device (10) comprises a power supply/atomizer portion (12) and a replaceable liquid reservoir portion (14) which is coupleable with the power supply/atomizer portion (12). The liquid reservoir portion comprises a liquid reservoir (34) storing a liquid and the power supply/atomizer portion comprises a power supply (18) and an atomizer (26) adapted to atomize the liquid stored in the liquid reservoir when operated by the power supply. The power supply/atomizer portion comprises a penetrating element (40) that is configured to penetrate the liquid reservoir when the power supply/atomizer portion is coupled with the liquid reservoir portion, and a wick (30). The wick (30) is attached to the penetrating element and is configured so that a portion (31) of the wick entering the liquid reservoir when the power supply/atomizer portion is coupled with the liquid reservoir portion has a U-shape.