Abstract: A stripper wire mount arrangement for a dough sheeter can include first and second mounts disposed at the ends of a dough roller and a third mount disposed between the first and second mounts. The third mount can include multiple mounting locations for adjustment of the third mounting location.

Abstract: The invention relates to a device and a method for processing dough, in particular a dough divider, with a pump device and an adjoining tube. There is at least one ventilation device arranged in a region between the pump device and the outlet opening of the tube and can introduce a gaseous medium between the tube inner wall and the outer skin of the dough.

Abstract: A method and apparatus involving a euthanasia process are provided. The euthanasia process is carried out in a chamber including electric stunning to induce insensibility and reduced atmospheric pressure to induce hypoxia. The described method and apparatus provide a more humane system for euthanizing animals and reducing any negative impacts for people carrying out the process.

Abstract: The invention provides a gutting device for gutting a fish along its abdominal cavity. A blade for cutting the fish open, and a shielding element are movably mounted on a controllable movable arm. The shielding element has a blunt tip, and it is arranged for being in: 1) a retracted position, where the shielding element allows the blade to cut the fish, 2) a tracking position, where the blunt tip of the shielding elements is inside the abdominal cavity of the fish, so as to track the end of the abdominal cavity of the fish, and 3) a shielding position, where the shielding element is pushed upwards by contact with the end of the abdominal cavity at a genital opening of the fish, thereby shielding the blade from further contact with the fish. This provides a precise method for without unintentionally damaging the fish.

Abstract: A process for processing animal protein product involves providing a meat product in a raw state having a core temperature of 32-34° F., slicing the meat product into a plurality of meat slices that are 1.0-9.0 mm thick, vacuum sealing a stack of the meat slices within a pouch with the meat slices of the stack stacked together in direct meat-to-meat contact, and cooking the vacuum sealed meat slices of the stack stacked together such that, during the cooking, the cut faces of the meat slices of the stack remain in contact with one another to essentially maintain the size and entire outer surface shape of the stack of meat slices to have the size and entire outer surface shape of the entirety of the meat forming the stack prior to the slicing.

Abstract: A smoker device for an outdoor cooking unit comprises a top, a back, two sides, and a hinged front door, all of which are substantially solid, and together forming an interior chamber with an open bottom. The smoker device rests on a grilling surface of a cooking unit. A perforated chimney box is fixably mounted inside the interior chamber, with a removable chip box positioned at the bottom of the chimney box, and a hinged hatch at the top. Removable food racks and a vessel for liquids may also be present inside the interior chamber. An adjustable air damper allows air exchange between the interior chamber and ambient air. The device allows an existing outdoor cooking unit to convert to a multi-rack vertical smoker.

Abstract: Provided is a metal material capable of optimizing a response of a fermentative microorganism, a method of controlling a response of a fermentative microorganism, and a method of producing a fermented food product. A metal material includes a crystal grain having an average crystal grain size for controlling a response of a fermentative microorganism. The average crystal grain size of the crystal grain is preferably 100 nm or more and 10 ?m or less. The metal material is preferably stainless steel. It is preferable that the response of the fermentative microorganism is adsorption or growth of the fermentative microorganism on the metal material.

Abstract: An aerated food product includes a base ingredient, a protein and a liquid and, in some instances, a carbohydrate source. The base ingredient may include a whole grain source, a fiber source, a fruit source, a vegetable source, or a combination thereof. In some aspects, the product has a moisture content in the range of about 1% to about 5%. In one embodiment, the product has a density in the range of about 0.02 g/cc to about 0.50 g/cc. In some embodiments the product has a porosity in the range of about 15% to about 65%. In some embodiments, the product has a texture hardness in the range of about 1 kg to about 7 kg.

Abstract: The present invention provides a chewing gum composition comprising a functional sweetener, which has high sweetness sustainability, excellent refreshing feeling, excellent organoleptic properties, low hygroscopicity, and excellent storage stability.

Abstract: The present invention concerns a process wherein native and functional protein-fibre concentrates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of partial extracting water-soluble proteins under mild and non-destructive conditions using an aqueous solvent, followed by purification of the solid residue using a novel combination of GRAS organic solvents.

Abstract: The present invention relates to a solid, particulate plant-protein-based structurant composition comprising, based on total dry matter, a) 50-95 wt. % plant derived protein, b) 5-10 wt. % xanthan gum, c) 1-30 wt. % glucono delta lactone-derived acidulant. The invention further relates to a food product comprising said structurant composition. The invention further relates to a method for the preparation of said structurant composition and to a process for preparing a food product using said structurant composition.

Abstract: A faux animal bone structure and plant-based meat substitute assembly for imitating the experience of consuming real animal protein includes a bone-shaped structure. The bone-shaped structure is heat resistant to cooking temperatures and represents an animal bone commonly served in bone-in food such as, but not limited to, chicken wings, chicken legs, ribs, steaks, fish, and the like. A plant-based meat substitute is coupled to the bone-shaped structure. The plant-based meat substitute conforms to the shape of the animal protein typically coupled to the respective bone-shape of the bone-shaped structure.

Abstract: The present invention relates to the use of a seaweed based food product that provides the color, texture and nutrients necessary to prepare a meat-like product that is capable of providing the consistency, texture and taste of a meat that is commonly consumed, including from animals such as a cow, a sheep, a pig, a chicken, a turkey, an ostrich and a fish. The seaweed-based food product can be derived from a red, brown or green seaweed that is capable of providing the taste, consistency and color, both when cooked and when raw, of a meat that is consumed.

Abstract: The present disclosure provides methods and formulations for reducing ammonia and carbon dioxide emissions from a bovine using lubabegron, or a physiologically acceptable salt thereof. The present disclosure also provides bovine feed additives and bovine feed compositions.

Abstract: The presently disclosed subject matter relates to food products comprising oligosaccharides for an animal, such as a domestic animal or a pet. In certain embodiments, the food product can be a feline food product or a canine food product.

Abstract: Disclosed is a process for preparing a betaine composition, containing between 40 and 85 wt. % betaine, between 1 and 20 wt. % fructan, and between 1 and 30 wt. % glucose and/or fructose. Also disclosed is a process for preparing a glucose composition, containing between 40 and 72 wt. % glucose, between 0 and 25 wt. % fructose, between 0.5 and 30 wt. % fructan, between 0.05 and 5 wt. % betaine, and between 0 and 10 wt. % sucrose.

Abstract: The invention relates to an oral solution having high SOD enzymatic activity and the preparation method therefor, wherein the method comprises: pressing edible plant raw materials, followed by removing large particles by means of centrifugation (1000-4000 rpm, 0-30 min); subsequently, separating the supernatant using two processes of ultrafiltration (the first separation adopting a tubular membrane with pore size ranging from 60-120 kD; the second accomplished by an spiral-wound membrane with pore size ranging from 8-30 kD), before treated using ultra-high pressure at 200-600 MPa for a period of 1-20 min. After treated by the method of the invention, SOD has been activated with enhanced enzymatic activity up to above 10000 U/ml, which has addressed problems related to low enzymatic activity of SOD in products. The products obtained by the present method are more beneficial to human health.

Abstract: The present invention relates to a fruit or vegetable drink containing allulose, isomaltooligosaccharide, and fruit-vegetable juice, and can provide a low-calorie fruit or vegetable drink with improved mouthfeel containing a low content of sugar.

Abstract: The present invention aims to provide a Thermo-Acidophilic Bacilli inhibitor, a method of preventing contamination by Thermo-Acidophilic Bacilli, and a beverage, which utilize as an active ingredient a substance having the effect of inhibiting the growth of Thermo-Acidophilic Bacilli. The present invention relates to a Thermo-Acidophilic Bacilli inhibitor containing xanthohumol as an active ingredient, a method of preventing contamination by Thermo-Acidophilic Bacilli using the same, and a beverage containing the same.

Abstract: The method may include retrieving a first cooking profile associated with the first food item, wherein the first cooking profile comprises at least one first temperature set point and at least one first time period. The method may also include controlling a temperature of the grill to the first cooking profile. The method may further include retrieving a second cooking profile associated with a second food item, wherein the second cooking profile comprises at least one second temperature set point and at least one second time period. The method may also include combining the first cooking profile and the second cooking profile to form a hybrid cooking profile comprising at least one third temperature set point and at least one third time period. The method may further include controlling the grill to the hybrid cooking profile after beginning the second cooking session.

Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.

Abstract: The present disclosure relates to a method for producing a deep-fried food. More specifically, the present disclosure relates to a method for producing a deep-fried food, comprising: a first step of deep-frying a food material to obtain a first deep-fried material, and tempering the first deep-fried material in a state of being taken out from an oil; a second step of deep-frying the first deep-fried material to obtain a second deep-fried material, and tempering the second deep-fried material in a state of being taken out from an oil; and a third step of deep-frying the second deep-fried material to obtain a deep-fried food from an oil, wherein a mass proportion of the deep-fried food to the food material is 85% or more.

Abstract: Methods for separating lean and fat from beef or other meats and the separation apparatus are disclosed. The methods use microbiocidal fluids to reduce or eliminate possible sources of contamination.

Abstract: A method of making a food kit for on-demand preparation of fresh filled pasta having much the same properties as homemade fresh pasta includes making first components consisting of unit portions of single or double sheets of fresh pasta with a predetermined flat shape; cooling, vacuum packaging, high-pressure pasteurizing and refrigerating the pasteurized unit portion so as to maintain their structure and physical-rheological properties unaltered, and avoid pre-gelatinization of starches; and making second components consisting of pre-dosed pralines of filling, which later undergo pasteurization, packaging and possibly freezing. The first and second components are packaged and collected in a container for fresh or frozen storage, and are ready to be joined together in their present state or after thawing, for on-demand preparation of fresh filled pasta before cooking, thereby avoiding exchange of water, salts and other ingredients between the components.

Abstract: Processes for the production of a meat analogue, comprising: a) introducing a meat batter which comprises protein into a first heating unit and heating the meat batter to a temperature above the denaturation temperature of the protein in the meat batter, but below the melting point of the protein to produce a first heat-treated product, and b) transferring the first heat-treated product to a second heating unit and heating the first heat-treated product to a temperature above the melting temperature of the protein to produce a second heat-treated product, c) cooling the second heat-treated product by moving through a cooling unit, so that the second heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and d) dividing the cooled second heat-treated product into pieces; as well as an apparatus for the production of a meat analogue.

Abstract: The present disclosure relates to an emulsion composition containing ginseng seed oil and ginseng berry extract, wherein the composition is a single phase. Whereas the existing composition containing a water-soluble ingredient as a main ingredient has the problem that, when ginseng seed oil is added, formulation stability is decreased as the ginseng seed oil is separated from the water-soluble ingredient, the emulsion composition according to the present disclosure exhibits superior stability because the ginseng seed oil is uniformly mixed with the water-soluble ingredient and separation of the ginseng seed oil from the water-soluble ingredient does not occur fora long period of time.

Abstract: The present disclosure relates to a cannabis-infused product comprising a cannabinoid profile including one or more cannabinoid, a first composition for controlling onset of the cannabinoid profile and a second composition for extending offset of the cannabinoid profile in a subject having used the cannabis-infused product, wherein the second composition has a delayed onset compared to that one of the first composition. The present disclosure also relates to methods of manufacture and of using same.

Abstract: The present invention relates to a nutritional drink containing allulose and vitamins, and has excellent storage stability and sensory properties depending on the use of allulose.

Abstract: A method for processing pears advancing on housing and centering cups (9) of a multilane belt (7) with its calycine end facing upwards, in order to be cored, pitted and halved the method provides, in a first step, locking each pear against rotation inside its housing and centering cup (9), to measure the distance of the calycine end, and to communicate said distance to a control unit (14) that determines the height position of the endocarp of that pear, and, in a second step, to lower simultaneously, by the control unit (14), a coring rod (24) and a pitting knife (26) from a rest position to the height of the endocarp of the underlying pear, as determined by the control unit (14). A multilane apparatus for processing pears is also disclosed.

Abstract: A 3D printer for producing consumable products, the 3D printer comprising an apparatus for dispensing a material, the apparatus comprising: a first syringe having a body for containing a material, a nozzle for dispensing the material from the body, and a plunger for controlling a pressure in the body, a plunger mechanism coupled to the plunger, a body mechanism coupled to the body and an actuator arranged to move the plunger mechanism relative to the body mechanism in a first direction to increase a pressure in the syringe body to dispense the material and to move the plunger mechanism relative to the body mechanism in a second direction to reduce the pressure in the syringe body to inhibit the dispensation of the material.

Abstract: An assembly between a filling machine and a conveyor for the production of pasty shaped parts, having various shape-generating elements which are adapted to the respective shape of differently shaped parts and can be driven, has an outlet and at least one universal drive and bearing interface for the shape-generating elements which can be driven via the interface.

Abstract: Disclosed herein is a composition for forming an aerated ready-to-eat food product quiescently and in ambient environmental conditions. The composition comprises a matrix forming system which is capable of forming a matrix defining a structure of the food product at ambient environmental conditions upon exposure to a liquid. The composition also comprises an aerating system comprising an acidulant which is capable of acidulating at ambient environmental conditions at a rate that is similar to a rate at which the matrix is formed upon exposure to a liquid, and an alkali which is capable of reacting with the acidulant to form an aerating gas.

Abstract: Disclosed herein is an aerosol generating material comprising an aerosol-forming layer, the aerosol-forming layer comprising an amorphous solid, wherein the aerosol-forming layer has a thickness of 0.015 mm to 1.0 mm.

Abstract: Disclosed herein is an aerosol generating substrate comprising an aerosol generating material. The aerosol generating material comprises an amorphous solid. The amorphous solid comprises an active ingredient, wherein at least 70 wt % of the active ingredient aerosolised on heating of the aerosol generating material to 370° C. for a ten-second period under a 1.95 L/min airflow.

Abstract: Disclosed herein is an aerosol generating substrate comprising an aerosol generating material, wherein the aerosol generating material comprises an amorphous solid. The amorphous solid comprises an aerosol generating agent, wherein at least 65 wt % of the aerosol generating agent is aerosolised on heating of the aerosol generating material to 370° C. for a ten-second period under a 1.95 L/min airflow.

Abstract: A wrapper for a smoking article has a base web and a plurality of crenellated bands, each having a diffusivity value in the range of 0 to about 0.2 cm/sec. The add-on material can be applied by gravure printing in a single pass in a chevron pattern such that an apex of the element is co-linear with substantially symmetrically spaced points on a trailing, outer edge of an adjacent chevron element. Testing elements may be simultaneously printed with the add-on material to monitor diffusivity and/or presence of add-on material.

Abstract: Disclosed herein is a laminate aerosol generating material, wherein the material comprises an aerosol-forming amorphous solid layer (4) attached to a carrier layer (2), wherein the carrier (2) is attached to a first surface of the amorphous solid (4), and wherein the carrier will not adhere to any other surface of the amorphous solid.

Abstract: Disclosed are cellulose acetate tows, bales, and filter rods having from greater than 9 to less than 12.5 denier per filament and from 20,000 to 40,000 total denier, for use in smoking devices, including aerosol-generating devices such as an electrically heated cigarette.

Abstract: Disclosed is a water pipe comprising an inner heat sink positioned within a water chamber of the water pipe, an outer heat sink positioned outside the water chamber of the water pipe, a thermoelectric cooler (TEC) having a heat absorbing side connected to the inner heat sink and a heat rejecting side connected to the outer heat sink, an electric power source for supplying power to the TEC and a controller configured to adjust power supply from the electric power source to the TEC.

Abstract: Systems and methods for a smoking device for smoking a substance, the smoking device including: a hollow body, configured to hold the substance, wherein the hollow body includes: a tube defining a combustion bore within having vents, each of the vents being covered by a flap of a plurality of flaps having an initial shape configured to cover that vent, wherein when a combustion front of substance recedes into the combustion bore, any flap of the flaps that is heated to a threshold temperature bends away uncovering the vent it covers, and, when cooled, that flap regains its initial shape so as to cover that vent.

Abstract: A combined storage container and pipe apparatus for convenient storage and smoking of a smokable substance includes a tube and a lid. The tube defines an interior space and has a top that is open. The top allows reversible addition of a smokable substance into the interior space. The tube has an indentation positioned in a sidewall thereof proximate to a bottom thereof. A portion of the smokable substance can be positioned in the indentation. The indentation has an aperture centrally positioned therein. The lid is selectively engageable to the tube to close the top and has a hole positioned therethrough around which a user can position their lips. The user is positioned to light the portion of the smokable substance that is positioned in the indentation and to draw smoke through the aperture and the interior space into at least one of a mouth and lungs of the user.

Abstract: A container for use with an electronic vaporization device and method for making the same. The container may include a plurality of sections. A first section of the plurality of sections may be configured to contain a liquid, wherein the first section may be further configured to be coupled to a heating element. The container may include a second section of the plurality of sections that may be configured to contain a solid material. The container may include one or more channels connecting the first section and the second section, wherein vapor of the liquid in the first section, when vaporized by the heating device, flows through the one or more channels to pass through the solid material in the second section for inhalation.

Abstract: A cartridge includes a cartridge casing with a liquid storage chamber therein, a sealing member for sealing the liquid storage chamber, a shielding member provided on the cartridge casing, an atomizing chamber, a smoke outlet channel and an air inlet passage. The sealing member is located between the shielding member and the cartridge casing. The shielding member forms part of the outer contour of the cartridge and the sealing member is shielded by the shielding member. A communication opening is defined through the shielding member. The sealing member is an elastically deformable member. When filling liquid, a liquid injection needle passes through the communication opening and pierces the sealing member, and then extends into the liquid storage chamber to inject e-liquid. When the liquid injection needle is pulled out after liquid injection, the sealing member automatically restores to seal the liquid storage chamber again.

Abstract: An electronic cigarette includes an inhaler body and a removable capsule. The inhaler body includes a power unit, a control circuitry and a capsule seating configured to connect with the capsule. The capsule includes a liquid store configured to contain a liquid to be vaporized, a vaporization chamber, a vapor outlet, a vaporizing unit including a heater and a fluid transfer element. The fluid transfer element has a liquid uptake portion located inside the liquid store and a liquid delivery portion in contact with the heater inside the vaporization chamber. A main vapor flow channel extends from the vaporizing chamber to the vapor outlet. A first seal sealingly connects the vaporization chamber and the vapor flow channel, whereby the seal is configured to compress the fluid transfer element in the radial direction of the fluid transfer element in order to control the flow of liquid into the vaporization chamber.

Abstract: Described herein is a method of generating aerosol from an aerosol-generating substrate using an aerosol-generating device, the aerosol-generating device comprising at least three heating zones disposed so as to each heat a different section of the substrate to generate an aerosol without burning.

Abstract: The present invention relates to a loosening mechanism and an aerial fog generating device, wherein the loosening mechanism comprises a rotating portion; the rotating portion comprises an outer housing and an inner housing, the outer housing is sleeved onto the inner housing, and the inner housing is used for placing an aerial fog forming substrate; a pressing mechanism is provided on the inner housing, the outer housing is capable of moving along a circumferential direction, and the circumferential movement is converted into axial movement to drive the pressing mechanism to apply a radial pressing force to the aerial fog forming substrate; the inner housing is capable of being rotatably connected to the aerial fog generating device between a first position and a second position, and the aerial fog forming substrate and a heating element are capable of generating relative movement in the circumferential direction in the process from the first position to the second position; and the aerial fog forming substra

Abstract: A system is provided, including an aerosol-generating device including a heating chamber to receive an aerosol-generating article of a first type, the article including an aerosol-forming substrate; and an adapter element to be inserted into the heating chamber and configured to have an outer shape to be at least partly inserted into the chamber, the adapter element having a cavity extending along a longitudinal axis of the adapter element, the cavity being configured so that an aerosol-generating article of a second type having a diameter that is smaller than a diameter of the article of the first type is insertable into the cavity and thereby into the heating chamber, and the adapter element including a detection element configured to enable identification, by the device, of a type of the adapter element inserted into the heating chamber. A set of adapter elements, a kit, and a method are also provided.

Abstract: Disclosed are an atomizing head, an atomizer, and an electronic cigarette. The atomizing head includes a contacting member, an atomizing core and a core seat, wherein an atomizing cavity is formed in the core seat, the atomizing core is connected to the core seat, the atomizing core is a porous ceramic body, the atomizing core is provided with a conductive member, and the contacting member is in contact with the conductive member so as to realize an electrical connection between the contacting member and the atomizing core. The atomizing head, the atomizer and the electronic cigarette are easily assembled, thereby improving the assembly efficiency and reducing the production cost.

Abstract: Provided is a system and method for a dosing vaporizer. More specifically, an embodiment of the system includes a housing with a first end opposite from a second end. A mouthpiece disposed proximate to the first end, the mouthpiece structured and arranged to rotate about the first end. An attacher disposed proximate to the second end, the attacher structured and arranged for removable attachment to a power source. A reservoir of liquid concentrate is disposed within the housing. A vaporizer disposed proximate to the attacher and thermally isolated from the reservoir. A vapor conduit passes generally from the vaporizer through the housing to the mouthpiece. A metered rotation driven dispenser, coupled to the mouthpiece, applies a predetermined force upon the reservoir to dispense from the reservoir into the vaporizer a predetermined amount of liquid concentrate.

Abstract: An aerosol delivery device may include a rechargeable power source configured to provide power to generate an aerosol, device electronics configured to generate the aerosol responsive to application of the power from the power source, and a lock assembly configured to perform either one or both of preventing recharging the power source and preventing the application of the power from the power source to the device electronics in a locked state, and to enable recharging the power source and the application of power from the power source to the device electronics in an unlocked state. The lock assembly may be configured to detect a wake event while the lock assembly is in the locked state, wake the lock assembly in response to the wake event, perform an authentication process, and, in response to completing the authentication process, transition the lock assembly between the locked state and the unlocked state.