Abstract: High pressure, low temperature, continuous flow extraction systems and methods are designed to produce fluid consumables, including water-based consumables such as coffee or tea. The extraction systems and methods are designed to be safer, more efficient, and more scalable than other known and conventional extraction techniques, and to have significantly quicker extraction times and higher yields.

Abstract: A gas sensor includes a plurality of detectors discolored by reacting with different predetermined target gases, such that the gas sensor independently measures the amount of each target gas. A refrigerator for deciding a type and state of target food contained in a container by sensing a color change of a gas sensor mounted to the container including the target food, and a method for controlling the gas sensor are disclosed. The gas sensor for detecting a plurality of target gases includes a base and a plurality of detectors provided at the base. The detectors respectively detect different target gases, and each detector is discolored by reacting with each predetermined target gas.

Abstract: A method for managing a product delivery process, according to one embodiment, includes: receiving status information from one or more product containers, wherein the status information includes conditions of each of the one or more product containers; determining preferred ranges for the conditions of each of the one or more product containers based on a product stored in each of the one or more product containers; determining whether the received conditions from the one or more product containers are within the preferred ranges; and sending a command in response to determining that at least one of the received conditions is outside the determined preferred range.

Abstract: A storage compartment assembly is located within the interior of a compartment of a refrigerator such as a fresh food compartment of a refrigerator. The storage compartment assembly includes a storage container the temperature of which can be controlled independently of the temperature in the fresh food compartment. At least one of the sides of the storage container can be spaced away from a respective interior side of the refrigerator compartment and a housing located in the space between the side of the storage container and the interior side of the refrigerator compartment. The housing can contain components that are configured to function in the operation of the refrigerator, including the storage compartment assembly. The refrigerator can comprise a bottom-mount refrigerator and the fresh food compartment can be provided with double-doors for closing and opening the interior of the fresh food compartment.

Abstract: Antibrowning compositions for food products, for example fresh produce, are disclosed herein. These antibrowning compositions can also, for example, be used to prevent growth of bacteria, yeasts and molds in the food products. Methods for using the antibrowning compositions are also disclosed herein.

Abstract: A CO-containing modified atmosphere packaging (MAP) gas is generated from a processing gas including CO2 and an optional inert gas by applying an electric field under conditions sufficient to generate non-thermal plasma. The fresh appearance of meat or seafood is maintained for a longer time by storing them in a container with the MAP gas.

Abstract: Disclosed are methods for stabilizing an oxygen dependent or oxygen-labile pigment from discoloration, and for maintaining the freshness and preventing discoloration of a foodstuff comprising the oxygen-labile pigment. In some embodiments, the method comprises (1) reducing the oxygen concentration in the atmosphere of a sealed container comprising the pigment to a level such that the oxygen will not discolor the pigment when CO2 is introduced into the container, and (2) introducing CO2 into the sealed container while retaining or further reducing the oxygen concentration in the atmosphere of the sealed container. Systems useful in the methods disclosed herein.

Abstract: Disclosed herein are systems, methods and processes for preparing, packaging and preserving red meat, especially maintaining the freshness and color of the meat. In one embodiment, the disclosed method comprises treating the meat with an inert gas followed by replacement of at least a portion of that inert gas with carbon dioxide.

Abstract: A method for sanitation and preservation of foodstuffs includes the following steps. A container containing a foodstuff is provided. A non-thermal plasma is introduced to an interior of the container. The container is sealed.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: Disclosed are a composite film, and use of the film, in which the film has an oxygen permeation rate of from about 50 to about 2000 cm3×mil/[m2×day] and comprises or is produced from at least one sealant layer and at least one barrier layer for packaging fresh meat or fish product. The sealant layer comprises an ethylene or ethylene copolymer that contacts the fresh meat or fish product which has been pretreated in an oxygen atmosphere having a pressure of about 6 to about 20 bar (6×105 to 2×106 Pascals).

Abstract: Bran treatment methods are described, comprising acidifying bran with a acid to pH's ranging from 4-6 forming acidified bran and thereafter treating with low levels of ozone to oxidize native bitter constituent, ferulic acid, preferably to vanillin to provide better flavored bran. The treated bran is useful as an ingredient for use in products such as flour based food products such as flours, pastas, dry mixes, refrigerated uncooked doughs, pet foods, ready-to-eat cereals, breads, tortilla, and grain based snacks.

Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics: PR=ratio of oxygen to carbon dioxide=(20.94?B)/C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0.

Abstract: A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In addition, the method does not require separate handling and repackaging of the bananas between the starting of the ripening process and storage/shipment of the bananas. In this method, ripening is initiated by inserting additional gas into the banana package, such that the gas medium comprises from about 2.0% to about 5.0% oxygen, from about 5.0% to about 15.0% carbon dioxide, from about 0.8% to about 1.5% ethylene, the remainder of the gas medium being predominantly nitrogen, for a period of from about 0.5 to about 5 seconds. The composition of the gas medium in the package is then adjusted such that the gas medium has a ratio of oxygen to carbon dioxide which meets the following conditions: (20.94?B)/C=from about 1.8 to about 3.

Abstract: A food product based on dehydrated fruit or vegetable, and a method and equipment assembly for its production thereof, and use of said product as a tidbit or snack or as an additional or complementary ingredient in meals or in various food products such as cereals. The food product is comprised of substantially dry clusters of dehydrated and puffed fruit or vegetable pieces having an appealing shape and size, a crunchy texture and a palatable consistence. To produce the product, prepared fruit or vegetable pieces are dehydrated and puffed, the pieces are then homogeneously mixed with a liquid binder suitable for human or animal consumption and formed into clusters by compression-molding; then the clusters are dried to the desired end moisture contents. The main part of the equipment assembly for producing the product is a cluster forming device.

Abstract: The invention is a method and composition for producing carbon dioxide that is based on the reaction or activation of at least one carbon-containing compound with protons. The carbon-containing compound can be in the form of a powder, an impregnated carrier (e.g. zeolite crystals) or an aqueous solution and is preferably selected from the group consisting of carbonates, bicarbonates or sesquicarbonates. The protons are preferably provided by a proton-generating species such as an acid or metal salt. The method and composition can further include a water-retaining substance and/or a chlorine dioxide-producing compound in accordance with the invention.

Abstract: The present invention relates to the use of carbon monoxide as a process aid to ameliorate the loss of red color of fat-beef-trimmings while they are heat treated to produce finely textured beef. Finely textured beef, sometimes known as fat reduced beef, is produced from trimmings. The finely textured beef may be exposed to an elevated level of carbon monoxide before, during, or after the finely textured beef is heated to improve the final color of the finely textured beef product.

Abstract: A pH increasing material is placed in contact with the surface of an initial comminuted meat product. This contact with the pH increasing material increases the pH of the initial meat product to produce an intermediate meat product. The method also includes the step of removing the pH increasing material and applying mechanical action to the intermediate, pH increased meat product. The method may also include placing a pH lowering gas at a neutralizing pressure in contact with the surface of the intermediate meat product to decrease the pH of the meat product.

Abstract: Carbon monoxide is injected into the interior of the meat product along with other materials to produce a desired carbon monoxide saturation level. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level will generally remain at less than 100% or complete saturation for most meat products. The liquid added to meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide.

Abstract: A plurality of smoke injection needles are inserted into or then withdrawn from tuna meat while bubbles of smoke are ejected from the smoke injection needles at intervals. The smoke is produced by burning a smoking material and containing carbon monoxide (CO) gas. The bubbles of the smoke are thus dispersed and injected into the tuna meat, and the residual CO concentration in the tuna meat is thereby set at 1100 to 2400 ?g/kg. The resulting smoked tuna meat M is preserved in frozen storage at about ?18°C.

Abstract: The preservation of meat products is accomplished utilizing a combination of smoke, ozone and freezing preservation techniques. Particularly, fish products are sized into portions that are first treated with smoke, followed by treatment with ozone and then optionally frozen. The preservation system extends the shelf life of the fish products and permits the fish to maintain its freshness and freedom from bacterial decomposition for a longer period of time following catch. The preservation process further maintains the characteristics of day caught fish, such as taste, texture and color, making the refreshed fish products produced by the present system more appealing to consumers.

Abstract: A method and apparatus for processing meat is provided. According to the method, a meat product is positioned within an interior volume of a decompression chamber. A pressure differential is created across a gas output in communication with the interior volume of the decompression chamber. The decompression chamber is then rapidly decompressed by transferring gas from the interior volume of the decompression chamber through the gas output. The pressure differential and the rate of the rapid decompression are selected to be suitable for processing the meat product positioned within the interior volume of the decompression chamber. Typically, the pressure differential and the rate of rapid decompression are selected to be suitable for tenderizing the meat product, killing microorganisms in the meat product, or both.

Abstract: An initial comminuted meat (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A packaging system and method of the same designed to extend the shelf-life of meat cuts operatively positioned onto a tray. One or more trays is wrapped in a permeable film and is/are inserted into a master bag filled with a gas, namely nitrogen. The packaging system has a storage life of at least ten weeks and a display life of at least three days.

Abstract: The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing control or modification of the atmosphere. Each load of produce (100) (e.g. of pallet size) is held in the sea container or cool room but is sealed from the air of the refrigerated environment by, for example, a plastics bag (56). The atmosphere within the bag is then circulated by a fan (12) (or by convection currents from a heating element) so as to pass through the load and around it via ducts (30) provided adjacent the bag (56). Heat exchange (50) between the circulating gas and the refrigerated environment, via the plastics film, serves to cool the load. However, if cooling is excessive a heating element can be used to raise the temperature of the circulating atmosphere. Gas composition of the atmosphere can be controlled by scrubbing, flushing, etc.

Abstract: A meat preservation process using a carbon monoxide and helium mixture as a preservant which achieves a limited penetration into the meat such that the color of the meat is not altered after cooking, comprising, applying a vacuum to the meat to remove atmospheric gases from the surface of the meat, introducing the carbon monoxide and helium mixture to achieve a limited penetration of the mixture into the surface of the meat, and applying a second vacuum to the meat.

Abstract: A method for making a cold water soluble black tea extract. The method involves extracting tea solids from black tea leaves using an extraction liquid to provide a whole tea extract, oxidizing the whole tea extract under superatmospheric pressure and at a temperature above 60° C. to provide a cold water soluble liquor, cooling the cold water soluble liquor to precipitate any residual cold water insoluble material, and separating the residual cold water insoluble material from the cold water soluble liquor to give the cold water soluble black tea extract. A method for making a cold water soluble black tea powder is also described.

Abstract: An initial comminuted meat product (21) is exposed to ammonia to produce an ammoniated meat product. The ammoniated meat product is further comminuted in a comminuting device (12) to produce a further comminuted meat product (22). The ammonia exposure to the original comminuted meat product (21) is controlled to result in a pH of at least around 6.0 in the further comminuted meat product (22).

Abstract: A process for preparing tea concentrates particularly those suitable for making cold soluble instant tea products. The process involves preparing an extract of tea leaves that contains insoluble tea solids and at least 5% soluble tea solids. The extract is treated with air or oxygen at a temperature between room temperature and 100 ° C. for 1 to 120 minutes; while cell wall material from a vegetable source is mixed with it prior to or after said treatment with said air or oxygen. The solubilised extract is filtered and concentrated to yield the tea concentrate.

Abstract: A method of controlling at least one browning reaction in a food, which entails effecting at least part of the reaction in the presence of at least one noble gas, a mixture of noble gases or a gaseous mixture containing at least one noble gas, thereby controlling the browning reaction.

Abstract: A method for preserving meat and the meat processed thereby is disclosed. The method includes the steps of exposing raw meat to an atmosphere consisting essentially of carbon monoxide and maintaining the meat in a sealed container to maintain color and freshness while retarding bacterial growth.

Abstract: A method for preserving a food product includes the steps of placing the food product in a gastight chamber, lowering the pressure in the chamber, introducing into the chamber a first quantity of gas which at least partially penetrates the product, subsequently introducing into the chamber at least a second quantity of gas.

Abstract: A process for preserving the color of red meat, which entails contacting the meat with an effective amount of an atmosphere selected from the group consisting of a noble gas, a mixture of noble gases and a mixture containing at least one noble gas and a carrier gas, the noble gas in the mixture with the carrier gas being selected from the group consisting of argon, neon, xenon an krypton and being present in said mixture in an amount of greater than about 10% by volume.

Abstract: A method of curing meat, or other food products, using nitrogen dioxide gas. In a preferred method, the food product is exposed to nitrogen dioxide gas at a concentration in excess of 0.4 ppm. The nitrogen dioxide gas reacts with moisture in the food product to produce nitrous acid which diffuses throughout the product to cure the product and produce the pink "cured" color pigment. In an alternate method, the nitrogen dioxide gas is dissolved in water to produce a solution containing nitrous acid, and the solution is injected into the food product to produce the cured color pigment.

Abstract: A method of extended shelf life packing of a food, wherein the food comprises meat, consists of the step of packaging the food by sealing the food in a non-barrier, oxygen permeable, flexible package. The package comprises plastic film and the atmosphere sealed within the package is pure oxygen (100% O.sub.2). The plastic film may comprise polyethylene film or low density polyethylene film.

Abstract: A transportable and size-adjustable ripening apparatus for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and walls connecting the ceiling and the floor. The chamber is configured to receive a row of boxed produce that defines an interstitial volume with one of the walls to create a low-pressure plenum. The ripening apparatus also includes an air flow control system for transferring air between a high pressure plenum and the low pressure plenum, and which controls the temperature of the transferred air. The plena are generally enclosed to inhibit airflow therebetween except for airflow through the air control system and through openings in the produce boxes. The air control system includes one system for controlling the flow of air through a refrigeration unit, and another system for circulating air without refrigeration. The invention is preferably constructed from an existing ISO (International Standards Organization) container.

Abstract: This invention concerns a method of altering the colour characteristics of a tea composition, including treating a tea infusion that contains cold water soluble tea solids but is substantially free of cold water insoluble tea solids, with an oxidising agent in a reaction vessel at a temperature and pressure in excess of the ambient temperature and pressure.

Abstract: A ripening room for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and a plurality of walls connecting the ceiling and the floor. The chamber is configured to receive two rows of boxed produce that are spaced apart from each other to define an interstitial volume therebetween. Each row of produce is proximate and spaced apart from one of the walls to define a side airspace therebetween. The ripening room also includes an air control system for transferring air between the side airspaces and the interstitial volume and controlling the temperature of the transferred air. The side airspaces and the interstitial volume are generally enclosed to inhibit airflow therebetween except for airflow through the air control system and through openings in the produce boxes.

Abstract: A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere is provided. Freshly harvested, unripened perishable products are loaded into the container and cooled to a holding temperature in a range of from about 57.degree. to about 70.degree. F. Once the products are stabilized at the desired holding temperature, a controlled atmosphere including ethylene is preferably substantially immediately provided to the internal volume to uniformly initiate ripening of all of the loaded products. Once ripening has been initiated, the ethylene is reduced within the internal volume by displacement with a low oxygen controlled atmosphere, which is maintained within the container during storage, transportation, and delivery procedures.

Abstract: A method for uniformly controlling the ripening of bananas and other perishable products from harvest to delivery, wherein a combination shipping and ripening container having an internal volume capable of receiving and maintaining a controlled atmosphere is provided. Freshly harvested, unripened perishable products are loaded into the container and cooled to a holding temperature in a range of from about 57.degree. to about 70.degree. F. Once the products are stabilized at the desired holding temperature, a controlled atmosphere including ethylene is preferably substantially immediately provided to the internal volume to uniformly initiate ripening of all of the loaded products. Once ripening has been initiated, the ethylene is reduced within the internal volume by displacement with a low oxygen controlled atmosphere, which is maintained within the container during storage, transportation, and delivery procedures.

Abstract: Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.

Abstract: Green and Oolong tea leaves are oxidized to alter the organoleptic and aesthetic characteristics of aqueous extracts obtained therefrom and to provide extracts which have minimal turbidity, particularly when cooled. The oxidation reaction is performed on leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.

Abstract: Black tea leaves are oxidized to provide treated leaves from which aqueous tea extracts which have minimal turbidity, particularly when cooled, may be obtained. The oxidation reaction is performed on black tea leaves which contain moisture only in an amount such that the oxidation reaction occurs at localized sites on and within the tea leaf structure.

Abstract: A method and apparatus for packaging perishable products is disclosed, said method and apparatus enabling the alteration of the gaseous environment surrounding a given product. The packaging system can be readily prepared for immediate transport and aging, retail display and consumer freezing. The present system comprises a relatively rigid tray which is sealed with a flexible gas impermeable cover, said tray being provided with a resealable septum valve. The tray is also preferably provided with a plurality of protrusions or mounds so as to facilitate gas flow and contact with a given perishable product. The atmosphere in the packaging system may be modified to inhibit bacterial decay of the product and/or to enhance its appearance. Likewise, the package may be prepared for freezing by drawing a substantial vacuum within the packaging system.

Abstract: In a method and apparatus for controlling the ripening of fresh fruit, a stack of fruit boxes is spiral wound with a transparent synthetic resin strip around the four vertically oriented faces of the box stack. The boxes within the stack have openings on their upper and lower faces which register with corresponding openings in vertically adjacent boxes to permit a vertical movement of an air-ethylene mixture through the stack. A plastic cap or lid is disposed on top of the stack of boxes and is provided with a blower for drawing air vertically through the stack from the bottom thereof. An air-conditioning unit and an ethylene containing bottle may be disposed in a unit on which a pallet supporting the stack of boxes rests. Effluent air or a mixture of air and ethylene is fed back to the air-conditioning unit via a conduit on the outside of the wrapped stack of boxes.

Abstract: The growth of harmful fungi on fresh fruits and vegetables is inhibited by maintaining them in a modified atmosphere including carbon monoxide, carbon dioxide, oxygen and nitrogen.

Abstract: An ethylene gas generating liquid composition for catalytic conversion to ethylene. Ethanol is the primary ingredient of the liquid composition but there is also present 1.0% to 15% methanol, 0.1% to 10% of an ester such as amyl acetate and 0.1% to 15% of an aliphatic alcohol such as isopropanol. This liquid composition has been found to maintain a high conversion efficiency for the catalyst and minimizes the production of by-products.

Abstract: To extend their shelf life, certain vegetables are placed in enclosures that are at least as permeable to carbon dioxide, carbon monoxide and oxygen as low density polyethylene that is not more than two mils thick, the atmosphere within the packages is modified to comprise at least about 25% oxygen by volume, at least about 3% carbon monoxide by volume, and the balance substantially all molecular nitrogen, and the packages are then sealed. The permeability should be sufficient to prevent the carbon dioxide concentration from rising much above 20% by volume, and to prevent the oxygen concentration from falling much below about 2% by volume.

Abstract: A semi-moist food containing an animal protein source is color stabilized by reacting carbon monoxide with the animal protein source, to provide a satisfactory color.

Abstract: Formulating a retart stable, red color in an animal protein source by slurrying the protein, adding a reducing agent, reacting with carbon monoxide and recovering the stabilized red color. The stabilized color is used in moist pet food.