Abstract: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

Abstract: A method of manufacturing a frozen or partially-frozen product which method includes: a) providing a liquid material in a substantially sealed vessel; b) subjecting liquid material to a negative pressure; and c) subjecting the liquid material, whilst under the negative pressure, to a temperature substantially less than 0° C.

Abstract: According to one embodiment, a method receives a fluid comprising one or more ingredients. The method selects sonication settings to apply to the fluid to yield a desired result. The sonication settings include a frequency, a power, and a duration. The method applies sonication to the fluid according to the selected sonication settings.

Abstract: A reduced fat beverage and a method of making the same is disclosed. A method for making a reduced-fat beverage includes destabilizing a base solution, the base solution comprising a fat component and non-fat components. The method also includes separating the fat component from the non-fat components and removing the fat component from the base solution.

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: According to one embodiment of the present invention, a milk processing system receives a mixture including milk and one or more gas additives. The system sonicates the mixture according to sonication settings selected to reduce the amount of gas in the milk. The sonication settings include a frequency, a power, and a predetermined amount of time.

Abstract: A method for de-soiling and disinfecting produce, the method including: treating the produce with a catholyte solution to yield a catholyte treated produce; sonicating the catholyte treated produce to yield a sonicated produce; and treating the sonicated produce with an anolyte solution.

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: The invention relates to a method for nutritionally preparing oils for food use using natural and biological products and nutraceuticals, providing a system which is environmentally friendly and highly beneficial to the human body. The invention also relates to the production of oils using said method.

Abstract: An apparatus and method for separating joined components, purifying liquid, promoting interaction between two or more components and improving combustion. The apparatus has a housing, a rotor inside of the housing, a plurality of protrusions extending from the rotor, a shaft coupled with the rotor and a prime mover for rotating the shaft. Fluid within the housing cavitates as the rotor rotates and the protrusions move through the fluid. Cavitation causes joined components within the fluid to separate, kills undesirable organisms within the fluid, promotes interaction of components within the fluid and improves combustion of a liquid fuel. The fluid and components may also be subjected to abrasion and centrifugal and impact forces for separating the components, purifying the fluid, promoting interaction of the components and improving combustion.

Abstract: A flavonoid slurry and a method for preparing a flavonoid slurry comprising the steps of combining water and flavonoid; mixing the water and flavonoid to obtain a flavonoid-water mixture; and homogenizing the mixture to obtain a flavonoid-water slurry.

Abstract: The invention relates to a soluble antioxidant dietary fiber obtained from pineapple and a method of processing pineapple pulp to provide a soluble antioxidant fiber.

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: The invention relates to a method for producing formed food products in which a frozen primary product is produced from one or a plurality of foods, in particular from meat, fish, game, poultry, carbohydrates and/or vegetables, or a combination and/or a mixture composed thereof, and the primary product is formed into the food product with a desired contour as part of processing in a processing line by means of at least one forming process, wherein during the forming process at least one pressure stamp presses the primary product against a flat or contoured abutment in order to produce the contour. The known forming methods are to become gentler by means of the invention. For gentle processing the invention proposes clocking the reforming or reforming in a plurality of pressure- or distance-controlled partial pressing steps.

Abstract: The present invention is related to a method of preparing an extract from multiple botanic herbs, which comprises immersing at least two botanic herbs into a solution to form a mixture, and extracting the mixture by an ultrasonic way under low temperature. The present invention provides higher efficiency of extraction than the conventional extraction method.

Abstract: The present invention relates to oil-in-water nanoemulsions, processes for their preparation and their use as delivery vehicles for active components for use in opthalmological, dermatological, food, cosmetic, pharmaceutical, agrichemical, textile, polymer and chemical applications. The oil-in-water nanoemulsion comprises up to 40 volume % of an oil phase comprising at least 50 volume % of a triglyceride having a fatty acid chain length of 12 carbon atoms or greater and a hydrophilic non-ionic surfactant having a hydrophilic-lipophilic balance (HLB) greater than 7; and an aqueous phase, in which the oil droplets have an intensity average size of less than 100 nm and the ratio of surfactant to oil is less than 1:1, more preferably 0.2 to 0.8:1.

Abstract: The method of impregnation treatment for foods comprises impregnating the foods with a liquid component or a gas component by contacting the foods with the liquid component or the gas component after vacuum treatment or in the vacuum state and/or cooling the foods in contact with the liquid component. The method of impregnation treatment for foods of the present invention enables readily impregnating various kinds of foods with various liquid components or gas components. The invention also provides a vitamin C-containing egg and a pidan-like egg.

Abstract: A cutting mechanism (40) in a preferred form of an ultrasonically vibrating titanium knife (42) is moved in a cutting path parallel to but without physical contact with the die face (18) of an extrusion die (16) with its faces (46, 48) at a minor acute angle relative to the die face (18). The die face (18) is at an acute angle to the conveyance direction of a conveyance mechanism (12) defining a preferred form of a takeaway device. The cutting mechanism (40) is moved in a return path from the completion of the cutting path in the extrudate direction away from the die face (18), away from the conveyance mechanism (12), and then towards the die face (18) to the initiation of the cutting path. The cutting mechanism (40) is spaced from and does not physically contact the conveyance mechanism (12) at all times in the cutting path so that the individual piece is cut from the extrudate in mid-air.

Abstract: A preparation method for caffeine control and device thereof, mainly consisting of: a. mixing coffee powder and water in a container; b. applying a vibration force to the container for an acting time, and maintaining the operating temperature during this stage within a first working temperature range; c. compressing the space within the container to cause specific components in the coffee powder to be extracted and form coffee liquid; d. heating the coffee liquid obtained from step c to a second working temperature. Accordingly, vibration extraction and compression process at the first working temperature and the further heating process at the second working temperature are used to control the caffeine content of hot coffee.

Abstract: This invention relates to heat-expanded synthetic cheese products, heat-expandable precursors for forming same, the preparation of the precursor and the cheese products, and the use of a sugar alcohol for improving the organoleptic properties and/or the volume expansion % of the heat-expandable precursors and/or heat-expanded synthetic cheese products. The invention provides a heat-expanded synthetic cheese product, comprising: —from about 20% to about 59% by weight of a milk protein or a source thereof; from about 10% to about 50% by weight of a starch; from about 2% to about 24% by weight of a sugar alcohol; from about 3% to about 15% by weight of water; wherein the heat-expanded synthetic cheese product comprises no more than 10% by weight of fat, the percentages being percentages by weight of the total product, and wherein the heat-expanded synthetic cheese product is a microwave-expanded synthetic cheese product or a radiofrequency (RP)-expanded synthetic cheese product.

Abstract: The invention relates to a plant food material comprising at least one cryoprotective agent present in the intracellular space of the cells of said plant. The invention also relates to a freezing method for a plant food product comprising the steps of; providing a plant food material comprising at least 70% water, applying a pulsed electrical field to said plant food material, adding a cryoprotective agent to said plant food material, applying a pressure to said plant food material followed by, a resting period of at least 30 minutes and freezing said plant food material.

Abstract: The present invention includes a method for preparing a meat product that includes subjecting meat material to ultrasonic energy to reduce the microbial content of the meat material. One embodiment of the method includes subjecting the meat material to ultrasonic energy further comprises subjecting the meat material to about 1×10?4 to about 1 kilowatt-hour ultrasonic energy per liter meat material. In other embodiments the application of the ultrasonic energy can be varied in terms of energy, duration time, frequency, and temperature to achieve the desired results.

Abstract: The present invention relates to a structured food product with a hard texture, containing between 20 and 100% of a fat phase and between 0 and 15% of water, whereby the fat phase contains at least one fat composition containing—between 10 and 55 wt. % of at least one liquid oil with a saturated fatty acid content of less than 25 wt. % with respect to the weight of the liquid oil between 45 and 90 wt. % of a hard fat component with a StOSt/POP ratio of at least 2, preferably at least 2.5, most preferably at least 3.0, wherein St is stearic acid, P is palmitic acid and O is oleic acid. The present invention also relates to a process for producing such a structured food product.

Abstract: The invention is directed to an apparatus and process for marinating foodstuffs in a short period of time. The apparatus includes a food holding container, a base and a shaft for transmitting ultrasonic mechanical vibrations from a source of ultrasonic vibrations in communication with a base, thereby tenderizing and imparting flavor to the foodstuffs. In addition to the ultrasonic vibrations, the apparatus can include a marinade injection system that injects marinade into the meat prior to being subjected to the ultrasonic vibrations.

Abstract: A process for processing a powdered or granular product, in particular in the form of a food-stuff, especially a product for infusion such as coffee, tea, cocoa, chocolate, preparation for broth and others, involves adding a liquid to a predetermined portion of the product and applying energy to the predetermined portion of product. Moreover, a layer (12) of material is made to adhere to a corresponding face (13) of a pre-determined portion of the product.

Abstract: To establish the integrity of a product located in a container a given feature of the product in the container is determined by means of a first measurement method in which a first physical property of the product is ascertained, the given feature is additionally ascertained at least directly or by means of a second measurement method which is based on a second physical property which is different from the first physical property, and the values obtained by means of the two measurement methods of the given feature are compared. If the product is a drink in a bottle and if the given feature is the fill level, the first measurement method can consist of the fill level being measured by means of absorption of an X-ray beam, and the second measurement method can consist of the change effected by the bottle in the resonant frequency of a high-frequency oscillating circuit being measured.

Abstract: A method and device for manipulating alcoholic and non-alcoholic beverages to obtain desirable changes in the beverages, comprising subjecting said beverages to a flow-through hydrodynamic cavitation process and continuing the application of such process for a period of time sufficient to produce a consumable product. In the case of wine, the method includes altering the composition and accelerating the conversion of ingredients to obtain wine with a superior homogeny, an extended shelf life and a mouth feel, flavor, bouquet, color and body resembling those of wine that was subjected to a traditional oak barrel maturation. The system provided implements the described method.

Abstract: The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of starch from the cells by washing, comprising the process steps of: providing the biological material, irreversible electroporation of the biological material, and obtaining plant material having a reduced amount of acrylamide and/or melanoidin forming cellular ingredients, the starch content of which is not enabled to be considerably reduced by washing as compared to the starting material.

Abstract: In a reaction chamber, which constitutes a component of a process installation for obtaining foodstuffs or foodstuff components, biological products in harvested form that are whole or in pieces are subjected to pulsed electric fields as they pass through said reaction chamber, said electric fields forming pores in the cell walls so as to irreversibly open the latter, thus making the content of the cells more easily accessible. This is achieved by electrode groups, which can be energized to a high voltage and are located in the wall of a longitudinal passage of the reactor through which the process material is moved past grounded electrodes located in an opposing longitudinal wall area. Each electrode group is connected to an electric energy accumulator such as for example, a Marx generator, by means of a switch, in order to rapidly establish electric fields of multiple directions between the charged and the grounded electrodes.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: Methods and systems for processing oilseed meal. Oilseed meal is hydrated to provide a hydrated oilseed meal. A particle size of the hydrated oilseed meal is reduced to provide a size-reduced oilseed meal. Enhanced oilseed meal is physically separated from the size-reduced oilseed meal.

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: Methods for increasing the amount of resveratrol in a peanut material are provided, comprising the steps of providing a peanut kernel, size-reducing the peanut kernel, abiotically stressing the size-reduced peanut kernel, and incubating the abiotically stressed size-reduced peanut kernel under conditions capable of increasing the amount of resveratrol in the size-reduced peanut kernel. Resveratrol-enhanced peanut compositions prepared according to these methods are also provided.

Abstract: A method for manufacturing pet food with an ultrasonic horn and an anvil, using human grade ingredients without the use of additives, including but not limited to preservatives, plasticizers, binders and fluidizers.

Abstract: This invention relates to methods for secondary processing of plant material and in particular for the recovery of valuable products such as fiber including beta-glucan, starch, and ethanol solubles from plant material containing starch and fiber. In particular, the invention relates to the preparation of high viscosity beta-glucan products through methods involving sonication/sonification and enzymes.

Abstract: The present invention describes a method and apparatus for aqueous extraction of chemical compounds from solid material in which the solid material is entrained in an extraction liquid phase that flowed around immersed sonotrodes emitting radial or focused high energy ultrasonic waves. A significant increase in extracted material and decreases in extraction time is observed.

Abstract: An apparatus for cutting food product includes an ultrasonic resonant horn. A reciprocating cutting tool is mounted with respect to the ultrasonic resonant horn, and includes a plurality of longitudinally oriented first cutting blades and a plurality of transversely oriented second cutting blades. Each second cutting blade is positioned between and connected with adjacent first cutting blades. Also disclosed is a method for forming a plurality of food product cubes from a food product base.

Abstract: A method for reducing and/or eliminating bacterial contamination in a food product includes immersing the food product in the tank containing a fluid and discharging a pressure arc beneath the surface of the fluid wherein the pressure arc is effective in disrupting cell equilibrium and/or inactivating the bacteria. A system for use in the method includes an electrical input/output system, a reflector, the reflector reflecting an output charge between two oppositely charged electrodes, and a fluid filled tank. The method and system are effective in the reduction of food-borne bacterial contaminants particularly in or on poultry, red meat, and/or pork.

Abstract: Fractions of whey permeate, preferably made, of sweet whey permeate and more preferably of hydrolyzed or partially hydrolyze sweet whey permeate are provided, particularly for use in the production of pharmaceutical compositions, or of food, for the treatment, prophylaxis, or alleviation of glucose intolerance and insulin resistance, and thus of symptoms of the metabolic syndrome, type 2 diabetes, and complications in humans.

Abstract: In one aspect, the invention relates to powdered, protein-rich comestibles and methods for producing same. Disclosed are powdered, protein-rich comestibles having a protein content of at least about 65%, a moisture content of less than about 5%, and a lipid content of less than about 10%, wherein the powder has an average particle size of less than about 65 ?m. In one aspect, comestibles can be derived from fish sources. Also disclosed are methods for producing powdered, protein-rich comestibles by isolating soluble proteins from a mixture of water and comminuted raw fish product and drying the isolate to a powder. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention.

Abstract: Disclosed are methods for treating brine products with ultrasonic energy. The methods may be utilized to prepare a reduced viscosity brine product. The methods also may be used to prepare an enhanced meat product by combining a meat product with the reduced viscosity brine product.

Abstract: The invention relates to a method for the production of a shell-like formed consumable item from a fatty mass, more particularly a fatty mass containing cocoa or chocolate, wherein a cell is initially filled with the fatty mass in flowable temperature state in a dosed manner in a mold, whereupon a cooling body with a temperature below melting temperature of the tempered fatty mass is dipped into the liquid fatty mass so that the flowable fatty mass can be distributed in the intermediate space defined by the cell and the cooling body. The cooling body is maintained in dipped position inside the fatty mass for a given space of time until the fatty mass located in the intermediate space hardens. According to the invention, the flowable tempered fatty mass is vibrated for a given space of time after filling the cell and before dipping the cooling body.

Abstract: The invention is directed to a beverage preparation capsule that includes a body formed substantially from a filtration sheet material, a liquid injection nozzle for injecting liquid into the body, and a beverage preparation ingredient retained inside the capsule body. Also provided is a method of manufacturing the beverage preparation capsule.

Abstract: Embodiments of the present invention relate to packaging and dispensing beverages.

Abstract: A sugar coating is formed on a solution multiplicity of items (5) such as confectionery, using a suspension of crystal nuclei in a solution of sugar. This suspension is created by ultrasonic irradiation of a supersaturated solution. For example a saturated solution is cooled, and stored in a tank (16) connected to a recirculation (10) loop (18) containing a pump (24) and an ultrasonic irradiation module (26). Treated suspension (20) is withdrawn to coat items (11), and new supersaturated solution (14) is introduced. The sugar solution is sufficiently viscous to suppress crystal growth.

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 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: A method of triggering a film containing an oxygen scavenger includes providing composition including a peroxide; and packaging the composition in a film including an oxygen scavenger; whereby the oxygen scavenger is triggered in the absence of ultraviolet light, visible light, and electron beam radiation by exposure to the peroxide or an associated enriched oxygen environment.

Abstract: Meat such as beef or pork is tenderized by first subjecting it to Hydrodyne treatment, followed by injecting the meat with an aqueous marinade. In this way, the quantity of marinade which is retained in the meat without purge can be increased by 40% to a marinade content of about 14%.

Abstract: A method for improving the functional and organoleptic properties of a product is described. The method involves modifying the particles within the product to meet certain particle morphology parameters.

Abstract: A freezing and thawing apparatus includes a freezing and thawing treatment tank for filling freezing and thawing treated water, a plurality of ultrasonic vibrators for oscillating ultrasound different in frequency in the freezing and thawing treatment tank, a treated water cooler for cooling the freezing and thawing treated water, and an ultrasonic vibrator controller for controlling the ultrasonic vibrators.