Abstract: The present invention relates to a manufacturing method of kimchi with shelf stability and high quality under the severe environment, more precisely, a manufacturing method of kimchi with shelf stability and high quality under the severe environment such as desert, alpine regions, poles and space which includes the step of irradiation after heating, gas exchange packaging and quick freezing. The manufacturing method of kimchi of the present invention reduces the chances of deterioration of the sensory quality and physicochemical characteristics caused by the conventional sterilization methods including high temperature and high pressure treatment and high dose of irradiation, so that kimchi produced by this method has excellent shelf stability under the severe environment.

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: The invention is a method, triggering unit, and system for activating an oxygen scavenging composition at high speeds. The triggering unit includes a plurality of UV lamps that can operate at increased temperatures and have high output intensites from about 10 to 35 mW/cm2. The triggering unit can activate films at speeds from about 20 to 100 fps. Mercury amalgam lamps are useful in the practice of the invention. The invention also includes a UV dose management system and film tensioning system that facilitates triggering at high film speeds. The UV dose management system controls the amount of UV exposure that the film receives so that the oxygen scavenging rate of the activated composition can be controlled.

Abstract: A method of toasting a food product like an English muffin irradiates the food product with infrared (IR) energy from an infrared energy source while simultaneously directing an unheated air stream toward the food product.

Abstract: Disclosed are an apparatus and a method for sterilizing a food product. The apparatus comprises an ionization unit for holding the food product, a housing enclosing the ionization unit, a bipolar ionization assembly and a pulse power energization assembly. The bipolar ionization assembly comprises a generator unit and at least one ionization tube for generating bipolar ionization within the ionization unit for sterilizing the food product. The pulse power energization assembly comprises at least one ultraviolet light energy source for generating pulsed energy and at least one ultraviolet light emitting unit for generating pulsed ultraviolet light within the ionization unit upon receiving the pulsed energy. The pulsed ultraviolet light is capable of irradiating the food product for sterilizing purposes.

Abstract: A method of producing Dried Distiller's Grain with Solubles (DDGS) agglomerated particles is disclosed. The method comprises the steps of separating a first product stream out of the whole stillage that is primarily solid material from a second product stream that is primarily liquid, agglomerating the first product stream using a mechanical compression machine such as an extruder, and exposing the agglomerated particles to microwave radiation of a sufficient energy for a sufficient time so that the resulting moisture of the agglomerated particles is between 3% and 40% by weight. The second product stream may be condensed and blended with the first product stream prior to, or concurrently with, the step in which the agglomerated particles are formed. Additionally, other additives, such as enzymes, may be added to the first product stream to enhance the final product's desirability as a nutritional source.

Abstract: High concentration, that is, strong antimicrobial treatment materials such as high concentration aqueous ammonia solutions or even liquid ammonia may be applied to a foodstuff without deleterious effects by controlling the temperature of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. In particular, ice crystals are maintained at or just below the surface of the foodstuff at or immediately after the time of contact with the antimicrobial treatment material. The ice crystals in the foodstuff inhibit absorption of the antimicrobial treatment material into the foodstuff.

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: An apparatus and method for killing pathogenic and non-pathogenic organisms using low-energy x-rays including a shielding assembly that maximizes internal deflections preventing x-rays from escaping the apparatus enclosing an irradiation zone having a passageway between inlet and outlet portions along a conveyor having either a two-level inline or non-linear geometry that continuously moves the articles to be irradiated through the irradiation zone at a first velocity; and an irradiation chamber housing at least one x-ray having a first power level capable of emitting x-rays for a period of time sufficient to provide at least a predetermined dose of radiation to an article and capable of a maximum continuous power output at 100% duty cycle that is selected from within range of from approximately 16 kW to approximately 20 kW to thereby continuously emit low-energy x-rays having energies of from approximately 10 KeV and up to a maximum of approximately 440 KeV.

Abstract: Provided herein are methods and compositions for forming a coating on the external surface of a solid chocolate or chocolate-coated product. The method comprises applying at least one layer of a coating composition comprising a solvent selected from water, ethanol, and isopropanol, or any combination thereof and one or more film forming agents to the external surface of the product, and then drying the coating composition to provide a dried coating or film on the external surface of the chocolate. The dried coating renders the external surface of the chocolate more resistant to abrasion or scuffing during processing, packaging, storage, and/or transport. The coating composition of the present invention cures or dries in 30 minutes or less. In certain embodiments, the film or coating cures in 15 minutes or less. In certain embodiments, the film or coating cures in 10 minutes or less.

Abstract: An infrared emitter at least partially defines an interior space that at least partially contains convective products of combustion. A burner provides a mixture of combustible gas and primary air to the combustion, while secondary air is also provided to the combustion. A first side of the infrared emitter is in opposing face-to-face relation with the interior space so that the first side of the infrared emitter is exposed to, and heated by, the convective products of combustion. As a result, a second side of the infrared emitter emits infrared radiation. Static gauge pressure, measured at a location that is within the interior space and adjacent to the first side of the infrared emitter, may not exceed about 0.009 inches water column while the burner is operating. Excess air present in gasses exhausted from the interior space may be less than 300% while the burner is operating.

Abstract: A seasoning for cooking and a method of producing the seasoning. The seasoning comprises 31 varieties of spices, and a method of producing the seasoning includes stir-frying fructus anisi stellati and fructus tsaoko, respectively, and then mixing the obtained stir-fried fructus anisi stellati and stir-fried fructus tsaoko with the remaining 29 varieties of spices, and finally crushing the mixture. The seasoning of the invention has the characteristics of unique flavor, low toxic side effects, and safe edibility.

Abstract: Disclosed are an apparatus and a method for sterilizing a food product. The apparatus comprises an ionization unit for holding the food product, a housing enclosing the ionization unit, a bipolar ionization assembly and a pulse power energization assembly. The bipolar ionization assembly comprises a generator unit and at least one ionization tube for generating bipolar ionization within the ionization unit for sterilizing the food product. The pulse power energization assembly comprises at least one ultraviolet light energy source for generating pulsed energy and at least one ultraviolet light emitting unit for generating pulsed ultraviolet light within the ionization unit upon receiving the pulsed energy. The pulsed ultraviolet light is capable of irradiating the food product for sterilizing purposes.

Abstract: A method of making a drawing on a chocolate by causing a pulsed laser to irradiate the surface of a solid chocolate under limited operation conditions, and a chocolate manufactured by said method are provided. The irradiation energy per pulse and the irradiation energy per sweeping unit line length of the pulsed laser are limited to a certain range. The trace of the laser irradiation remains circular or arc-shaped on the surface of the chocolate manufactured under the above conditions. Further, the method makes a drawing on the surface of the chocolate, using the phenomenon that chocolate changes color when being irradiated by a pulsed laser under the above operation conditions.

Abstract: Methods and apparatus for the sanitation and surface disinfection of edible produce such as lettuce, spinach and other leafy vegetables and fruits and vegetables such as apples, plums, pears, tomatoes having a protective skin. A centrifuge for receiving washed produce may be selectively spun to remove excess washing fluid, irradiated with UV-C energy and/or exposed to an ozone field while within the centrifuge. Air may be used for evaporative drying of the washed produce.

Abstract: A pet food mixture, pet food processing system, and process for making the pet food are disclosed. The pet food includes meat pieces formed from a mixture of meat and at least one vegetable, wherein the meat pieces are cooked and coated with a first liquid and color changed to obtain color coated meat pieces, the coated meat pieces providing a balanced nutrition for a pet. The process for making pet food includes forming slugs of a meat mixture, cooking the slugs of meat mixture to form cooked meat pieces, cooling the cooked meat pieces, packaging the meat pieces, and maintaining the meat pieces refrigerated to achive a refrigerated shelf life between approximately 8 weeks and approximately 30 weeks.

Abstract: The present invention relates to biodegradable protein based thermoset compositions formulated from a powder of a dry and finely ground protein material, from which the water has been thoroughly removed, an anhydrous and liquid alcohol and other optional additives. The inventions also relates to the method for obtaining these compositions in which the components are homogeneously mixed, under controlled conditions of temperature and moisture, to obtain a homogenous and shelf-cohesive mass, that can be shaped in any predetermined form by diverse molding methods, being readily set through the application of a certain amount of heat during a short period of time, which enables it to turn into a solid shaped body or article through a very simple process.

Abstract: Spring rolls are baked by a plurality of food grade rollers connected together to form a moving loop. The food grade rollers have an axis for rotating each of the plurality of food grade rollers about the axis which is connected at a center of each of the plurality of food grade rollers. A heating element is mounted along the moving loop and aligned eccentrically from the moving loop proximate two ends of each of the spring rolls to be baked.

Abstract: An apparatus, system, and method of irradiating fluent food products. The present invention utilizes a transmissive wall having a convex surface. A source of radiation is positioned on a side of the transmissive wall that is opposite the convex surface so that when the radiation source is emitting radiation energy, the radiation energy passes through the transmissive wall, thereby irradiating fluent food product that is flowing in contact with the convex surface.

Abstract: The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

Abstract: Edible objects and methods of forming a label on an edible object are disclosed.

Abstract: Processing food with a laser. In one embodiment, the system includes a laser that creates holes in a food item with an output beam, and includes a post processing module that enables a substance to pass through the holes. The substance may include a flavoring, a vitamin, a medicine, a gas, steam, and the like. The holes facilitate cooking, cleaning, flavorizing, medicating, off-gassing, eating, or the like. The laser system may also perforate or score a food item shell to ease cracking and access to interior material. The system may also include one or more mirrors, focus heads, delivery optics, beam scanners, or the like, to control output beam characteristics, such as focus and positioning. In another embodiment, a dynamic control system may add computerized-feedback and control to the laser system. A position system may also control a position, orientation, or other characteristic of a food target.

Abstract: Ispaghula (material from the plant Plantago ovata, useful as an agent in relieving constipation, is subjected to treatment with -radiation at a dose of up to 13 kGy, and preferably in the range 5-10 kGy. As well as effecting sterilisation of the ispaghula, this dose of irradiation has been shown to offer surprising rheological advantages.

Abstract: A method for treating food products (12), in which the mass of the food products to be treated is measured, and an amount of liquid, adjusted to the measured mass, is injected into the food products, and the mass of the food products (12) is determined radiometrically.

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: An improved method of marinating and reconstituting meat from trims of fish, poultry, pork, beef or the like comprises the steps of freezing the trims, adding marinade to the frozen trims and compressing the frozen trims to a sufficient pressure to lower the freezing point below the temperature of the frozen trims such that the marinade is diffused through the trims and purge is formed on the outer surface of the trims so as to hold the trims together.

Abstract: The present invention relates to a method and system for reducing microbial burden on a food product. The method includes contacting the food product with an antimicrobial agent and irradiating the food product. The system includes an applicator adapted and configured for contacting a food product with an antimicrobial agent and an irradiator adapted and configured for irradiating a food product. The antimicrobial agent can be a peroxycarboxylic acid.

Abstract: The invention provides methods of protecting solid-state proteins from the effects of ionizing radiation which comprise combining the protein with a radiation-protecting amount of a methoxysalicylaldehyde derivative, preferably 3-methoxysalicylaldehyde; radiation-protecting amounts of a methoxysalicylaldehyde derivative, preferably 3-methoxysalicylaldehyde, and 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid; or radiation-protecting amounts of a methoxysalicylaldehyde derivative, preferably 3-methoxysalicylaldehyde and isopropanol, prior to exposing the protein to ionizing radiation.

Abstract: An extract of plants of Lamiaceae species delays color loss in irradiated meat. The rosemary extract is applied prior to treatment with ionizing radiation followed by packaging in a modified atmosphere and storage under lighted retail display or under dark conditions. Onset of color loss of irradiated meat kept either in no light or in lighted conditions occurred much later than in irradiated meat not treated with the rosemary extract. In addition to the improvement in red color retention under lighted display, development of malonaldehyde but not alkenals was delayed with treatment using the rosemary extract.

Abstract: A method and product for preserving produce including plants comprising storing the produce and plant in a container incorporated with a spinel AB2O4 and resin mixture which emits a radiation of 3-18 and 3-30 micron wave length.

Abstract: An apparatus for carrying a target object having a plurality of surfaces, within a pulsed light sterilization chamber including a treatment zone within which pulsed sterilizing light is emitted, comprises: a transmissive carrier within the treatment zone detachably coupled to the target object, the transmissive carrier having a transmissivity of at least about 10% to light within the 250 to 350 nm wavelength range; and moving means coupled to the transmissive carrier for moving the target object on the transmissive carrier through the treatment zone, the plurality of surfaces of the target object being sterilized by the pulsed sterilizing light in the treatment zone.

Abstract: An article of manufacture includes an oxygen scavenger and an amorphous silica. The article can be in the form of e.g. a film or sealing compound. A package can be made from the article for containing an oxygen-sensitive article such as food. The amorphous silica reduces migration of odor causing by-products of the oxygen scavenging process. A method of making an article of manufacture having reduced migration of by-products of an oxygen scavenging reaction includes providing an article including an oxygen scavenger and an amorphous silica; and exposing the article to actinic radiation.

Abstract: The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation properties of the protein by raising a gelation temperature of the protein higher than an inherent gelation temperature or increasing a ratio of the protein to be gelated.

Abstract: A method for preparing modified ingredients and feed to improve performance and/or feed utilization of animals. An animal feed and method for preparing an animal feed. An enhanced method for preparing an animal feed and an enhanced animal feed. This invention also relates to the use of irradiation technology of a feed component for one animal whereby an enhancement is provided, including but not limited to, feed gain performance and the like.

Abstract: A continuously provided ground food product (e.g. meat) is leveled to a particular thickness and then irradiated. The leveler may be formed from two (2) spaced members (e.g., closed loop belts) spaced from each other by a distance progressively decreasing to a distance corresponding to the particular thickness. This distance may be adjustable to define any desired thickness for the food product. The leveler and the radiation source are disposed in a chamber providing shielding against radiation. The belt carrying the food product past the radiation source deposits the irradiated food product in a receptacle. A transport mechanism (e.g. auger) transports the irradiated food product, without exposing the food product to harmful bacteria, from the receptacle to a former which provides the food product in individual configurations (e.g. hamburgers, chubs and case ready) without exposing the product to harmful bacteria. The formed product is thereafter stored in an environment which excludes harmful bacteria.

Abstract: A method of processing starch grain material for use in a fermenting process subsequently thereto is disclosed. Prior to subjecting the material to the fermenting step, the material is subjected to a microwave irradiating step and this microwave irradiating step is effected on the starch grain material which is in a dry condition storable at a room temperature with simultaneous application of hot air current thereto. A method of manufacturing a fermented product using the material processed by the method above is also disclosed.

Abstract: A process for making bait from poultry waste unfit for human consumption, for aquatic food sources such as fish, crab, conch, eel, shrimp, lobster, crayfish, etc. The poultry waste is picked up from chicken farms and poultry processing plants in refrigerated or frozen containers and are forwarded to a processing plant. The poultry waste is processed to eliminate any remaining feathers and internal organs. The breast portions of the poultry waste are removed and separated and are processed according to various specific client requirements in the fishing and crabbing industries. This processing involves further separation and packaging of the poultry waste, which is then sterilized by either radiation (first embodiment process) or ultra high hydrostatic treatment (second embodiment process). The poultry waste is then sent to a distribution center to be sold to various fishing and crabbing industry users.

Abstract: A method of deactivating microorganisms in food products, packaging material, water, air, and other products involves illuminating the microorganisms using at least one short-duration, high-intensity pulse of broad- spectrum polychromatic light. In variations of this embodiment, the light has an intensity of at least 0.1 J/cm2, the pulse duration is from between about 10 nanoseconds and 10 milliseconds, and/or at least 50% of the at least one pulse's energy is transmitted in light having wavelength from between about 170 and 2600 nanometers. Advantageously, the microorganisms may be Cryptosporidium parvum oocysts, Bacillus pumilus spores or poliovirus.

Abstract: The invention relates to a process for producing yeast extracts by treating yeast suspensions or yeast pastes and separating off the insoluble constituents, in which the yeast suspensions or yeast pastes are subjected to high-voltage electrical pulses.

Abstract: An apparatus of the present invention for selecting and separating out sprouted kernel comprises: a light source for emitting light in a predetermined wavelength region to an object kernel; an image-capturing device for capturing an image of the object kernel which is formed by a part of the emitted light, which part is transmitted through the object kernel, and generating a signal corresponding to the captured image of the object kernel; a comparator for comparing the signal corresponding to the captured image with a predetermined reference signal, to thereby determine whether or not the object kernel is sprouted, and generating a signal indicative of detection of sprouting when the object kernel is sprouted; and a separating device for separating out the object kernel when the object kernel is sprouted, in response to the signal generated by the comparator. Below the object kernel, there is provided a background member having a brightness close to that of the object kernel.

Abstract: A process for making bait from poultry waste unfit for human consumption, for aquatic food sources such as fish, crab, conch, eel, shrimp, lobster, crayfish, etc. The poultry waste is picked up from chicken farms and poultry processing plants in refrigerated or frozen containers and are forwarded to a processing plant. The poultry waste is processed to eliminate any remaining feathers and internal organs. The breast portions of the poultry waste are removed and separated and are processed according to various specific client requirements in the fishing and crabbing industries. This processing involves further separation and packaging of the poultry waste, which is then sterilized by either radiation (first embodiment process) or ultra high hydrostatic treatment (second embodiment process). The poultry waste is then sent to a distribution center to be sold to various fishing and crabbing industry users.

Abstract: A method for producing boiled egg-like foods comprises the steps of heating at least one egg at a temperature ranged from 65 to 90° C. and irradiating the egg with far infrared rays having a wavelength ranged from 3 to 30 &mgr;m.

Abstract: The invention concerns a method for packaging beverages in containers, particularly non-modified polyethylene terephthalate containers, which consists in pasteurizing (3) the beverage, cooling the pasteurized beverage to a temperature lower than that at which the containers are deformed, sterilizing the containers and container tops, filling the sterilized containers with a cooled pasteurized beverage, corking the filled sterilised containers, and further pasteurizing (10) the filled and corked containers to a temperature lower than at which the containers are deformed by the action of an excessive amount of heat. The invention is applicable to packaging of beverages.

Abstract: An apparatus includes providing an article having an oxidizable organic compound and an organoleptic compound; advancing the article toward a means for treating the article, the means for treating the article including a treating medium, and a means for applying the treating medium to the article; and applying the treating medium to a surface of the article so as to lower the amount of the organoleptic compound in the article.

Abstract: An apparatus and method of use for dissociating materials includes a power supply, high energy capacitor, high energy trigger device and an probe and reactor arrangement for treating both solid and medium/media materials. A near instantaneous discharge of the electrical charge stored in the capacitor via the probe can be used to dissociate the material, either medium/media or solid, for a desired result. Hazardous materials can be treated to be rendered non-hazardous, rocks or other solid material can be treated for reduction in size, plant seeds can be treated to enhance plant growth surfaces of granular material can be scored or thermally polished and milk, juices and blood could be treated for sterilization.

Abstract: An improved method of reconstituting meat from trims of fish, poultry, pork or beef comprises the steps of freezing the trims, configuring the frozen trims and compressing the frozen trims with an external force to form purge on the outer surface thereof. The method does not require the trims to be defrosted and the use of any artificial binding agent for holding the reconstituted meat together, even during normal cooking conditions.

Abstract: A method and equipment for accomplishing same for rapid sterilization of huge quantities of medical waste materials by exposure to a high dose of radiation energy. The radiation sterilizes organic materials destroying insects, molds, bacteria, viruses and other destructive biological vectors. The equipment includes an improved irradiating facility, namely, either a mobile temporary irradiating chamber, or a fixed temporary irradiation chamber with protective walls capable of being assembled or disassembled. The gear is mounted on suitable transportation means.

Abstract: Provided are articles such as packaging materials and medical devices having enhanced tolerance to radiation and heat, produced from a blend of from about 99% to about 50% by weight homo or copolymerized polypropylene and about 1% to about 50% by weight polyethylene produced by single-site catalysis, such polyethylene having a MWD between about 1 and about 4, and a CDBI greater than about 45%. Optionally, other blend components may be added, such as hindered amine stabilizers, secondary antioxidants, clarifying nucleators and secondary antioxidants. Also provided are processes for producing such articles.

Abstract: A process is provided for sanitizing fresh foods and beverage products using multiple stages of exposure to different wavelengths of ultraviolet, near infrared and infrared light. A food or beverage product is exposed to ultraviolet light at germicidal wavelengths in order to inactivate undesirable microorganisms on the product. The exposure to ultraviolet light causes damage to the organoleptic qualities product which are subsequently restored by photoreactivation upon exposure of the product to a source of polychromatic near infrared light. In addition, prior to the inactivation of microorganisms, the food or beverage may be exposed to a source of infrared light in order to inactivate enzymes responsible for decomposition of the product. Apparatus suitable for practicing the process of the present invention is also provided, including specific platform arrangements for sanitizing solid, liquid and fluid food and beverage products.

Abstract: A method comprising the step of treating meat and meat products, including fish, poultry, fish products, and poultry products, with a stabilizing amount of rosemary extract or rosemary extract in combination singly or collectively with tocopherols, ascorbic acid, citric acid, or sodium tripolyphosphate, prior to exposure of the meat or meat products to ionizing radiation, enhances the flavor and shelf life thereof. In addition, the active antioxidant ingredients of rosemary extract may be used individually or collectively as a replacement for rosemary extract, these being carnosic acid, carnosol, and rosmarinic acid, which have been found equivalent to or superior to rosemary extract itself for purposes of the present invention when used in the concentrations set forth herein.