Abstract: Techniques for utilizing excess heat generated by an oven to generate electricity are provided. In one example, an oven can comprise a coolant pathway positioned adjacent to a hollow space within the oven, wherein the hollow space can contain heat. The oven can also comprise a chamber in fluid communication with the coolant pathway. The oven can further comprise a turbine in fluid communication with the chamber and an outlet. Moreover, the oven can comprise a generator connected to the turbine, wherein rotation of the turbine can power the generator.

Abstract: An apparatus and method for removing a compound from a solution are disclosed. The apparatus includes a vessel, a solution heater, and an aeration device, wherein the solution heater and the aeration device are connected to the vessel. The solution is contained in the vessel and heated by the solution heater. The aeration device provides aeration to the heated solution for agitating the heated solution, and the component is thereby removed from the solution.

Abstract: An ultrasonic processing system (1) which comprises an ultrasonic vibrator (10) having an ultrasonic sonotrode (30) and a working surface (31) for ultrasonic processing of a workpiece. The vibrator (10) comprises a longitudinal axis (L), an enclosed cavity (32, 51) extends along the longitudinal axis at least in the sonotrode (30), a medium inlet (52) through which a cooling medium is fed into the cavity (32, 51), at least one vortex generator (53) which arranged between the medium inlet (52) and the cavity (32, 51) such that a swirl motion of the medium is generated inside the cavity (32, 51) around the longitudinal axis. A cooling channel (34) is fluidly connected to the enclosed cavity (32, 51) to guide the medium in the vicinity of the working surface (31) such that the working surface (31) is cooled. A first medium outlet (33) is fluidly connected to the cooling channel (34).

Abstract: A method, and related apparatus, for producing beer from any types of grains includes activating phenomena of controlled hydro-dynamic cavitation during all the steps of the process, from mashing to hopping, and possibly after yeast inoculation. The present method and apparatus provide a number of advantages over traditional techniques, for example, avoiding the pre-crushing of the malts or the grains, thereby increasing the efficiency of saccharification and of starch extraction, and avoiding the boiling at equal efficiency of the hopping. Another advantage is the opportunity of causing the concentration of gluten to fall in the final product simply with controlled hydraulic processes through electromechanics, and of possibly extending fermentation.

Abstract: A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

Abstract: A process and apparatus for extracting cannabinoids from cannabis plant material plant material and for transporting low concentrations of cannabinoids in a solution of solvent may include a solvent tank, a hopper, and one or more pumps. A plurality of valves may also be incorporated into the invention. Plant material may be soaked, washed, and/or rinsed with a solvent that extracts essential elements from cannabis plant matter. The process may minimally include filling a hopper with plant mater, moving solvent from a solvent tank to the hopper, and moving solvent back to the solvent tank after an extraction. Repeating this process a plurality of times with new plant material increases the concentration cannabinoids in the solvent tank after each time the process is performed.

Abstract: The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

Abstract: Provided herein, inter alia, is a method for sanitizing produce, by: treating the produce with a catholyte solution for a period of time sufficient to sanitize the produce; treating the produce with a solution containing chlorine for a period of time sufficient to further sanitize the produce; and treating the produce with a solution containing peroxyacetic acid for a period of time sufficient to further sanitize the produce, where treating with the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid yields at least an additional 1 log unit reduction in microbial load, as compared to produce treated with a single solution selected from the catholyte solution, the solution containing chlorine, and the solution containing peroxyacetic acid.

Abstract: Provided are microvesicles isolated from milk, compositions thereof and uses for the preparation of milk formulas. Further provided are microvesicles, including exosomes and/or fat globules which encapsulate various miRNA molecules and uses thereof, as exemplified by supplementing milk formulas.

Abstract: Methods and apparatuses to activate, modify, and sanitize the surfaces of granular, powdered, or seed material placed in a continuous flow of a low-temperature, reduced-pressure gas plasma. Said plasma may be created with radio-frequency power, using capacitive-inductive, or a combination of both types of discharge. The plasma is generated at pressures in the 0.01 to 10 Torr range. RF frequency ranges from 0.2 to 220 MHz, and correspond to a plasma density between about ne×108-ne×1012 or 0.001 to 0.4 W/cm3. Inserts and electrodes may be temperature controlled to control process conditions. RF discharge may be pulsed or modulated by different frequency in order to stimulate energy exchange between gas plasma and process material. The apparatuses may be grounded, biased and mechanically activated (e.g., vibration, rotation, etc.).

Abstract: An alcoholic beverage enhancing device includes a transfer liquid tank for holding a transfer liquid and an alcoholic beverage container. The alcoholic beverage container is positioned at least partially in the transfer liquid tank and is configured for holding an alcoholic beverage to be enhanced. The enhancing device additionally includes an ultrasonic energy device positioned for transmitting ultrasonic energy to the alcoholic beverage in the alcoholic beverage container through the transfer liquid in the transfer liquid tank during operation of the alcohol beverage enhancing device.

Abstract: A method of processing meat is disclosed. The method includes subjecting the meat (pork or turkey) to high pressure processing at a pressure of at least 175 MPa for a time of 20 minutes or less, wherein post mortem glycolysis is inhibited. For beef, a pressure of at least 200 MPa and a hold time of from 30 seconds to 20 minutes are used.

Abstract: A process for the complete fractionation of cocoa beans with ‘zero waste’ into various value-added ingredients, a composition having cocoa polyphones/procyanidins and soluble dietary fiber, and a water dispersible and sustained release formulation of cocoa polyphones with cocoa soluble dietary fiber capable of forming a colloidal dispersion of bioactive cocoa polyphones in gastric fluid.

Abstract: A process and apparatus for extracting cannabinoids from cannabis plant material plant material and for transporting low concentrations of cannabinoids in a solution of solvent includes at least a solvent tank, a hopper, and one or more pumps. A plurality of valves may also be incorporated into the invention. Plant material may be soaked, washed, and/or rinsed with a solvent that extracts essential elements from cannabis plant matter. The process minimally includes filling a hopper with plant mater, moving solvent from a solvent tank to the hopper, and moving solvent back to the solvent tank after an extraction. Repeating this process a plurality of times with new plant material increases the concentration cannabinoids in the solvent tank after each time the process is performed.

Abstract: A method of determining the expected shelf life of seafood. The method includes a step of placing a test strip against a piece of seafood, wherein the test strip includes an indicating pad having a pH indicator that is configured to change color in the presence of ammonia. The method further includes a step of ascertaining concentration on a parts per million level of ammonia by comparing the color of the pH indicator to a comparative chart, wherein the comparative chart includes a gradient of color intensity that indicates the concentration on a parts per million level of ammonia. Furthermore, the method includes a step of referencing a booklet having a plurality of charts to cross reference the concentration of ammonia detected by the test strip with the storage temperature to determine an expected shelf life for a piece of seafood.

Abstract: A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.

Abstract: This invention includes methods for cleaning and tenderizing animal meat with shock waves by submerging animal meat in a volume of fluid in a treatment tank including a shock wave applicator with a focal volume in the volume of fluid, and applying a pressure shock wave pulses to the animal meat from the shock wave applicator in sufficient amounts to eliminate biological contaminants and/or tenderize the animal meat.

Abstract: A system including an ultrasonic resonance chamber containing a cavitation reaction chamber therein is described. In some embodiments, the resonance chamber or resonator comprises a spherical metal shell having fluid and other couplings and containing a first liquid that carries an acoustic field within the resonator. A second fluid or material that can flow within the reaction chamber or reactor is disposed at a location in the resonator so that the two fluids do not mix but the acoustic field in the resonator can generate cavitation inside the reactor to cause a desired transformation or reaction in the second fluid or material.

Abstract: Nanoencapsulation of hydrophobic compounds using native casein micelles by means of PH changes and ultrasonication.

Abstract: To provide a food dough spreading method for gradually spreading food dough to make it thinner by supplying the food dough between a plurality of spreading rollers in a spreading unit in which the spreading rollers are arranged in a V-shape. By adjusting a distance between a pair of vibration applying members provided between the spreading rollers arranged in a V-shape, a width dimension of the food dough flowing out from the spreading unit (25) is adjusted, and the vibration applying members are reciprocatively vibrated in a longitudinal direction of the spreading rollers at a position where the width dimension is adjusted. The reciprocative vibration of the pair of vibration applying members is vibration in a direction of approaching and separating from each other.

Abstract: Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.

Abstract: The present invention relates to a method for modifying the density of a flowable material in need thereof comprising applying highly propagating ultrasonic energy at frequency of between about 16 kHz to about 40 kHz to the material wherein the highly propagating ultrasonic energy is uniformly distributed throughout the material thereby modifying the density of the material.

Abstract: A method and a system for producing a change in a medium. The method places in a vicinity of the medium at least one energy modulation agent. The method applies an initiation energy to the medium. The initiation energy interacts with the energy modulation agent to directly or indirectly produce the change in the medium. The system includes an initiation energy source configured to apply an initiation energy to the medium to activate the energy modulation agent.

Abstract: A system for preparing a nutritional liquid for ingestion by a neonate is disclosed. The system includes a receptacle for sterilizing water for use in warming the nutritional liquid. A sterilizer having an ultraviolet (UV) light source is engaged with the receptacle, and a fluid pump is provided to pump sterilized water from the receptacle and into a sleeve compartment of a warming bag. The sleeve compartment surrounds an interior pocket that is dimensioned to receive a container that is filled with the nutritional liquid. The system also includes a heater/vibrator having a reservoir and a heating element. The reservoir is dimensioned to receive the warming bag and liquid-filled container. When the heating element is activated, heat is conducted from the heating element to the reservoir, from the reservoir to the water, and from the water to the nutritional liquid in the liquid-filled container.

Abstract: The present invention is directed to a process to remove impurities from triacylglycerol oil including mixing the oil and a fluidic agent, pumping the mixture through a flow-through hydrodynamic cavitation apparatus at a pre-determined inlet pump pressure, creating hydrodynamic cavitation in the mixture, maintaining the hydrodynamic cavitation for a pre-determined period of time, moving the impurities from the oil to the fluidic agent, and then separating the fluidic agent from the oil. The impurities can include phytosterols, sterol glucosides, acylated sterol glucosides, in which case the fluidic agent is water, an alkali hydroxide, an inorganic base, an organic base, phosphoric acid, citric acid, acetic acid or a mixture thereof. The impurities may also include phosphatides, in which case and the fluidic agent comprises water and an enzyme such as phospholipase, a lipid acyltransferase or a mixture thereof.

Abstract: A method and apparatus for degassing an infant beverage are disclosed. A method for degassing an infant beverage applies ultrasonic energy to said infant beverage to remove gases dissolved therein. An apparatus for degassing an infant beverage includes a container for receiving an infant beverage defined by an inner wall and a base, a container for receiving an infant beverage, and an ultrasonic energy source positioned to transmit ultrasonic energy into the container and into the infant beverage received in the container to remove gases dissolved in said infant beverage. A medium for transduction of the ultrasonic signal may be arranged between a bottle in which an infant beverage is received and the inner wall of the container. A heater may be coupled to the container to heat or maintain the infant beverage at an optimal temperature while said infant beverage is received in said container.

Abstract: A method for degumming and/or refining crude oil containing impurities involving mixing the crude oil with degumming agents, i.e., water or acid, and subjecting the mixture to flow-through, hydrodynamic cavitation processing. The cavitational processing transfers impurities in the crude oil to a water phase for easier separation. The water phase may be separated from the oil phase by commonly available separation methods.

Abstract: The present invention relates to a vegan emulsion, in particular a food emulsion and/or a cosmetics emulsion. The emulsion according to the invention is a multiple emulsion in which at least 90% of the emulsion droplets of the multiple emulsion have a diameter of 2-10 ?m, preferably 4-8 ?m.

Abstract: A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly confectionery composition, and depositing the liquid jelly confectionery composition into a mold, wherein the viscosity of the liquid jelly confectionery composition is temporarily modified for a period of time commencing prior to deposition of the liquid jelly confectionery into a mold.

Abstract: Microribonucleic acids (abbreviated: miRs) which are present in milk, in particular cow's milk, are a serious health risk which was previously unrecognized by science as contributing to the development of the diseases of civilization, such as overweight, type 2 diabetes and cancer. Those diseases may be counteracted by inactivating undesirable biological activities of the miRs of milk by removing and/or destroying milk exosomes which are 50-100 nm in size that transport the miR. This is accomplished firstly by treating the skimmed milk fraction with 20 kHz ultrasound and/or removing the milk exosomes by immunoadsorption thereof and/or addition of RNAses before further conventional milk processing. This milk treatment serves the purpose of reducing activities that are harmful to health of the miR-mediated genetic signal systems of milk to long-term consumers and thereby improving product safety of milk and further processing products thereof.

Abstract: Disclosed are ultrasonically-produced nutritional powders and methods of manufacturing the nutritional powders, including ultrasonically-produced infant nutritional powders and ultrasonically-produced adult nutritional powders.

Abstract: Apparatus and process for removing and/or converting contaminants in water-miscible organic solvent mixtures by surface interaction effects to forms less objectionable with lesser metabolic impacts for humans. The process both changes distillation entrapped contaminant compounds in-situ and effects removal of the compounds and their reaction products. In what follows, water-miscible-organic-solvent and water mixtures can be substituted for alcohols. The alcohol to be treated is placed in a ventilated vessel leaving room for head space. Contaminant free air or a specific organic-contaminant-free gas is injected into or otherwise placed in contact with the alcohol. A vacuum is pulled within the vessel, which draws the gas through the alcohol into the head space creating gas bubbles. Energy within a specified range of frequencies is imparted to the fluid causing cavitation and reaction.

Abstract: The invention discloses a method of increasing extracts 100E taken from cellular plant tissue 100 comprises the steps of placing prepared cellular plant tissue 100 in a container 114; introducing a fluid 101 into the container 114 to wet and immerse the prepared cellular plant tissue 100; and emitting acoustic shock waves 200 into the fluid 101 immersed cellular plant tissue 100 to increase the extracts 100E released by the plant tissue 100 into the fluid 101 and a product made from the method, the product being a beverage, medicine or drug.

Abstract: A method for sterilization and pasteurization includes providing an apparatus including a shock generation section; a sterilization section; and a membrane provided there between; placing media contaminated with microorganisms into the sterilization section; introducing a detonable mixture into the shock generation section; causing formation of at least one of a shock wave and an acoustic wave by igniting the detonable mixture, so that the at least one of a shock wave and an acoustic wave impinges on the membrane and is transmitted thereby into the sterilization section, and so that the media is sterilized or pasteurized by the at least one of a shock wave and an acoustic wave that will kill at least some of the microorganisms; venting the shock generation section via a pressure relief valve; and repeating to achieve a pre-determined degree of sterilization or pasteurization.

Abstract: Disclosed are nutritional products and nutritional bars having increased shelf life. The nutritional product or nutritional bar is manufactured utilizing high power ultrasound in combination with an extrusion process or slabbing process. It has been found that by utilizing high power ultrasound during the manufacturing process of nutritional products and nutritional bars, that the resulting product has increased shelf life and improved texture. In some embodiments, the nutritional bars include a solid crisp matrix.

Abstract: This invention includes methods for cleaning and tenderizing animal meat with shock waves by submerging animal meat in a volume of fluid in a treatment tank including a shock wave applicator with a focal volume in the volume of fluid, and applying a pressure shock wave pulses to the animal meat from the shock wave applicator in sufficient amounts to eliminate biological contaminants and/or tenderize the animal meat.

Abstract: The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

Abstract: The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors.

Abstract: A method for manufacturing a snack food with from a non-cohesive homogeneous blend of ingredients using an ultrasonic horn and an anvil to form an agglomerated, cohesive and portable snack without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: Disclosed is a method of freezing a body or a portion thereof. The method comprises exposing at least a part of the body to a coolant having a temperature below the freezing point of the body, and at the same time operating an electromagnetic heater, as to maintain the at least part of the body at a temperature above its freezing point; and reducing the electromagnetic heating to allow the at least a part of the body to freeze. The electromagnetic heater comprises a resonator, and the heated part of the body is heated inside the resonator.

Abstract: This invention relates to a processing machine of the food industry, specifically, a new electronic sterilization device for liquid beverage or liquids. One pole of the electric voltage device is connected to the voltage connector sleeve with an outlet of hollow capillary emitter, and the other pole of the electric voltage device is connected to the collection container. The inner diameter of the exit end of the hollow capillary emitter is very small. Liquid forms a Taylor cone at the exit end under the electric field force, thus a high electric field area is formed on the surface of the Taylor cone. Bacteria passing through the high electric field area will be fully polarized, thoroughly disrupted or electroporated, and finally killed.

Abstract: Methods of processing four-legged animals are described. The methods comprise contacting a carcass of an animal, after exsanguination, with a microbiocidal solution, and/or contacting at least one raw meat product and/or at least one processed meat product derived from the carcass with a microbiocidal solution. Each microbiocidal solution is, independently, comprised of: water having a bromine residual derived from (a) (i) at least one bromine source, (ii) at least one alkali metal base, and/or at least one alkaline earth metal base, and (iii) at least one halogen stabilizer; (b) (i) at least one alkali metal bromide, and/or at least one alkaline earth metal bromide, and (ii) at least one alkali metal hypohalite and/or at least one alkaline earth metal hypohalite; or (c) a mixture or combination of one or more of (a) and/or (b); the bromine residual in each (a), (b), and (c) sufficient to provide microbiocidal activity.

Abstract: The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.

Abstract: The present document describes an apparatus, and processes for the sterilization and/or pasteurization of sap without denaturing polyphenols and other ingredients present therein, and a sap product prepared from the processes

Abstract: Provided are a piceatannol-containing composition which is a composition originating in a natural material and containing piceatannol at a high concentration, and a method of producing the piceatannol-containing composition. A piceatannol-containing composition which contains 0.0001 to 99.9% by mass of piceatannol is obtained by extracting passion fruit seeds. The extraction of piceatannol is carried out by grinding the passion fruit seeds, adding at least one solvent selected from an aqueous alcohol-based solvent and an aqueous ketone-based solvent and agitating to thereby extract piceatannol into the above-described solvent. In this case, it is preferable to conduct stepwise extraction by using both of the aqueous alcohol-based solvent and the aqueous ketone-based solvent.

Abstract: A system and method for treating an alcoholic beverage product such as a distilled spirit are described. A process including acoustic (e.g., ultrasonic) processing and including acoustic cavitation and/or hydrodynamic cavitation are applied to the beverage product in a controlled fashion so as to achieve a desired transformation thereon.

Abstract: A method for removing isoflavones from a soy-based beverage is disclosed. The method includes processing a soy base by subjecting ground or milled soy beans to one or more of sonic vibration and ultrahigh pressure homogenization. The soy base is separated, using centrifugation, into a lipid phase substantially free from isoflavones and a serum phase containing isoflavones. One or more isoflavones are separated from the serum phase. The serum phase is mixed with the lipid phase.

Abstract: A method for filtering beer, wherein the beer to be produced is guided into a filter. For the improvement of the filtering output, the beer to be produced is subjected to a shaking process before being introduced into the filter.

Abstract: Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans within a short period of time, thereby remarkably increasing the content of ?-aminobutyric acid (GABA).