Abstract: Methods, apparatus, and system to measure and control respiration of a perishable commodity in a vacuum chamber, including for purposes of extending a shelf life of a perishable commodity therein, including.

Abstract: A method and associated equipment for obtaining a product in the form of deep-frozen, dissolved-gas-rich granules, particles or beads from a liquid, semi-liquid or pasty matrix, comprises the following steps: gasification of the matrix by incorporating a gas; dispensing the matrix in the form of drops; and cryogenically freezing the matrix drops by immersion in a cryogenic fluid. The step of gasification of the matrix involves dissolving a large amount of the gas generated by the evaporation of the cryogenic fluid in the drops by increasing the number of gas molecules in a high gas density zone, called high molecular density zone, located above the surface of the cryogenic fluid and on the path of the matrix drops before they are immersed in the fluid.

Abstract: A method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking, according to which the components of semi-finished products are preliminarily prepared, they are accelerated cooling and placed in a portioned container. Sealing a container with a semi-finished product, treating it with ultraviolet radiation and applying a barcode to the container with a program for warming up and/or cooking in a microwave oven, which contains an indication of the power level of the microwave source, which is sufficient for uniform and complete heating and/or cooking of all components that make up the semi-finished product, as well as time. Shock freezing of a semi-finished product is carried out and its storage and/or transportation is carried out. Before eating a semi finished product, it is heated and/or cooked in a microwave oven equipped with a barcode reader.

Abstract: A process for the accelerated aging and integrated flavoring of alcoholic beverages with selective control over the final flavor profile is described using size-reduced wood and plant-based biomass products in a rapidly-recirculating system at or above atmospheric pressure with the availability of gaseous, liquid, or solids introduction and accentuated by solids sonication and/or ultrasonically-enhanced alcoholic beverage homogenization and/or chemical reactions and with a much-reduced consumption of wood and plant-based biomass.

Abstract: Method and device for freezing food items in a gradual process, where the food items are first put through under-cooling before the food items are placed in a container or receptacle for freezing. The method and device are particularly suitable for freezing freshly slaughtered and bled fish for later processing.

Abstract: An ice-shaping device includes a base having an inside surface and an outside surface. The inside surface defines a first ice molding cavity while the outside surface defines a channel. The ice-shaping device includes a cover having an inside surface and an outside surface. The inside surface defines a second ice molding cavity that cooperates with the first ice molding cavity. The cover includes a protrusion on the inside surface that cooperates with the channel. The cover is movable with respect to the base. When in a closed position, the base is located within an interior space of the cover defined by the inside surface of the cover. As the cover is moved from an open position to the closed position, the protrusion cooperates with the channel providing a physical interference to inhibit rotation of the cover with respect to the base.

Abstract: A container includes a base, a lid, and a hinge that connects the base and lid. The containers may be configured to be vertically stackable in an closed position and still permit venting via vents in the lid of each container. The containers may also be nested in an open position with indentations in the base to facilitate separation of the containers. The indentations may be in one of two positions with an alternating pattern when the containers are in the nested arrangement.

Abstract: A movable controlled atmosphere store for fruits and vegetables, including: a store body in rectangular container structure and successively provided with an equipment room and a storage room along length direction; the equipment room is provided with an equipment door respectively on left and right sides; the storage room is in thermal insulation and sealing structure and provided with a sealing door at an end far away from the equipment room, and is provided with a sampling door on a side which is provided with a sealing film connected around a frame thereof, and a sampling assembly connected with the sealing film in cylindrical structure; a controlled atmosphere control system, including a control panel, as well as a refrigerator, a humidifier, a sterilizer, a nitrogen generator, a carbon dioxide adsorber, an ethylene adsorber, a temperature and humidity sensor and a gas concentration sensing device connected with the control panel.

Abstract: A CA system includes a gas supply device which performs a gas supply operation of supplying nitrogen-enriched air into a container, and a controller which performs the gas supply operation so that the inside air has a desired composition. The controller performs carbon dioxide priority control in which the controller performs the gas supply operation if an oxygen concentration of the inside air is equal to or higher than a ceiling concentration higher than a target oxygen concentration, stops the gas supply operation if a carbon dioxide concentration of the inside air is lowered to a critical concentration lower than a target carbon dioxide concentration, and restarts the gas supply operation if the carbon dioxide concentration of the inside air has reached a restart concentration higher than the target carbon dioxide concentration through breathing of the plants.

Abstract: A sliding frictional force generation mechanism includes a metal hole member having a hole, a metal shaft member fitted in the hole of the hole member in an axially slidable manner, and a lubrication mechanism configured to supply lubricating oil serving as a cooling medium between the holed ember and the shaft member. The shaft member is fitted in the hole in an interference fit state.

Abstract: Disclosed herein is a container refrigeration apparatus (10) for cooling air in a container (11). The container refrigeration apparatus (10) includes: a gas supply device (30) which produces nitrogen-enriched air having a higher nitrogen concentration than outside air and supplies the nitrogen-enriched air into the container (11) via a supply passage (44); an oxygen concentration sensor (51) which measures an oxygen concentration of the air in the container (11); and a controller which controls the operation of the gas supply device (30) so that the oxygen concentration measured by the oxygen concentration sensor (51) reaches a target concentration. The container refrigeration apparatus (10) is provided with a measurement passage (88) which guides part of the nitrogen-enriched air passing through the supply passage (44) to the oxygen concentration sensor (51), and an on-off valve (82) is provided for the measurement passage (88).

Abstract: The apparatus for vacuum sealing products is an automated system for packaging various products. The apparatus for vacuum sealing products has a conveyor system, a modular packaging assembly, and a chamber positioning system. The conveyor system is a material transport system and has a loading end and a drop-off end. The modular packaging assembly is a system that is used to vacuum seal the packages of various products and includes a central column and multiple openable chambers. The central column is a rigid pillar used to support the multiple openable chambers. The openable chambers function as vacuum chambers that can be switched out to vacuum seal packages of varying shape and size. The modular packaging assembly is mounted next to the drop-off end of the conveyor system. The chamber positioning system is a drive mechanism that moves the openable chambers next to and away from the drop off end.

Abstract: Disclosed is a container refrigeration apparatus including a unit case of an inside air control system disposed outside a container, the unit case housing an air pump therein. The container refrigeration apparatus is provided with an air inlet unit independent of the unit case. The air inlet unit and the air pump are connected together by a tube. The air inlet unit is provided with a membrane filter, and is disposed above the unit case. Malfunctions of electrical components and corrosion on metallic components due to moisture permeation into the unit case are reduced.

Abstract: Disclosed herein is a CA system which allows first and second adsorption columns to alternately perform an adsorption operation and a desorption operation so that nitrogen-enriched air having a higher nitrogen concentration and a lower oxygen concentration than the air is produced and supplied into the container. The CA system executes a second operation mode in which the nitrogen-enriched air produced for a predetermined time since the desorption operation was started is discharged to the outside of the container, and the nitrogen-enriched air produced until the end of the desorption operation since the predetermined time passed is supplied into the container.

Abstract: A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Abstract: Embodiments of the present invention relate to a system and method that formulates a drink mixer according to a predetermined recipe and then flash freezing the mix into the form of small frozen pellets. The pellets are used by a person to make one drink or a batch of drinks by mixing a base beverage, or beverages, with the pellets.

Abstract: A method and apparatus for aging coffee, which both accelerates the aging process, and also imparts and develops a desired flavor profile in the finished (roasted and brewed) bean. Beneficial results are obtained by placing unroasted coffee in intimate contact with or in proximity to aging compounds of interest.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

Abstract: A package including a tray (10) provided with a base (11), a plurality of sidewalls (12, 13, 14, 15) extending upwardly and slightly outwardly from said base (11), a primary flange (20) integrally joined to the upper edges of the sidewalls (12, 13, 14, 15) and extending outwardly all around the upper periphery of the sidewalls (12, 13, 14, 15), a rim (21), i.e., a downward flap extending downwardly and tapering slightly outwardly from the outer periphery of the primary flange (20), and a secondary flange (22), i.e., an overhanging portion extending outwardly from the lower edge of the rim (21), said tray being characterized in that a plurality of strengthening ribs (23) extend substantially vertically along the rim (21) and outwardly with respect to the tray body.

Abstract: The present disclosure relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA/CA) in a rigid sealable container having at least one refrigeration unit with an integrated oxygen reduction structure. The refrigeration unit provides the necessary ambient atmosphere movement for the oxygen reduction structure, such as a hydrogen fuel cell. The systems and methods are useful in the, storage, transport, distribution, processing and packaging of fresh perishables with a focus on altering the natural gaseous environment around the perishables such that fresh shelf-life is extended. The systems may operate in a power generation/power production mode, such that the fuel cells maintain the MA/CA environment while providing both primary and back-up power.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: Packaging of bananas in containers, for example polyethylene bags, having designed permeabilities to oxygen, carbon dioxide, and ethylene. The bags preferably include a gas-permeable membrane comprising (1) a microporous film, and (2) a polymeric coating on the microporous film. The containers enable storage and/or ripening of bananas under controlled conditions. Using the new containers, bananas can be ripened while they are being transported, or in conventional ripening rooms without opening the containers in which they have been transported, or after they have left a ripening room. In addition, bananas can be preserved in a satisfactory ripened state for longer periods of time.

Abstract: The invention provides methods for the production of dough and bread products made at least in part of spent brewer's grain. The spent grain is removed from a brewing or distilling process, dried, frozen, and then further processed into a spent grain dough product. More specifically, the invention relates to the systems and methods for making frozen pizza dough balls composed at least in part of grain products that have been used in the process of brewing beer or distilling sprits such as whiskey.

Abstract: A produce chamber (1) is provided to subject produce in a crate (7) to a controlled atmosphere. The chamber (1) has at least one inflatable/deflatable balloon seal structure (15) for sealingly engaging with a side wall of a produce crate (7) which has at least one opening (13) in a side wall (11) thereof. The balloon seal structure (15) has at least one discharge opening (19) that aligns with the at least one crate opening (13). Crates (7) with produce therein can be loaded in the chamber (1) with the balloon seal structure (15) deflated. The balloon seal structure (15) can then be inflated and controlled atmosphere allowed to circulate through the balloon seal structure (15) and discharged from the opening (19) and through the crate opening (13) to expose the produce to a controlled atmosphere.

Abstract: The present disclosure relates to systems and methods for creating and maintaining modified and controlled atmospheres (MA/CA) in a rigid sealable container having at least one refrigeration unit with an integrated oxygen reduction means. The refrigeration unit provides the necessary ambient atmosphere movement for the oxygen reduction means, such as a hydrogen fuel cell. The systems and methods are useful in the, storage, transport, distribution, processing and packaging of fresh perishables with a focus on altering the natural gaseous environment around the perishables such that fresh shelf-life is extended. The systems may operate in a power generation/power production mode, such that the fuel cells maintain the MA/CA environment while providing both primary and back-up power.

Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.

Abstract: The present invention relates to adhesive labels for use in food safety labeling systems and methods of using the adhesive labels to enhance food safety and food rotation.

Abstract: Disclosed herein is a membrane separation process and system for controlling the relative concentrations of carbon dioxide, oxygen, and nitrogen within a shipping or storage container containing respiring produce. The process uses a first membrane that is selective to carbon dioxide over oxygen and nitrogen, and a second membrane that is selective to oxygen over nitrogen.

Abstract: This invention relates to a process to produce a yeast-derived product as well as a yeast autolysate or yeast extract comprising at least 1% w/w reducing sugar based on the total dry matter weight of the yeast extract or yeast autolysate. The invention also relates to a process to produce a reaction flavour. The yeast extract or yeast autolysate is very suitable for the production of a reaction flavour.

Abstract: Disclosed are methods for producing and maintaining a very low level of oxygen in a sealed container for maintaining a foodstuff. In one aspect, the method comprises (1) a first oxygen reduction step wherein the oxygen content in said container is reduced to no more than 20,000 ppm; (2) maintaining the foodstuff in the container such that the oxygen content in the foodstuff and the gaseous environment approaches equilibrium; and (3) a second oxygen reduction step wherein the oxygen content in said container is reduced to no more than 2000 ppm. Systems useful in the methods disclosed herein.

Abstract: A food tray adapted for holding previously cooked food items is provided. The food tray has one or more sidewall structure openings to allow venting of the interior volume of the tray through the tray sidewall structure openings. The food tray allows food items contained in the volume of the food tray to be stored over an extended period of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food. The food tray may also include a slide member for adjusting the amount of venting through the sidewall structure openings. Also provided is a method of storing food within a food tray to be contained in a heated compartment.

Abstract: A timing device, that may be used in connection with food preparation, holding or service equipment, is programmable via a portable, replaceable media. In particularly, the timing device may be adapted to receive or associate with a media containing a set of instructions to affect operation of the timing device. Upon association with the timing device, transfer of the programming instructions from the media to the timing device occurs affecting programming of the timing device.

Abstract: A process of treating biomass such as sugar cane bagasse utilizing practically all components of the biomass to produce livestock feed and fuel biomass. Raw bagasse is ensiled for 50-60 days, dried, mechanically separated from soil particles and ground together with plant-derived lignocellulosic materials, pelletized feed material, agricultural processing residues, or by-products at a ratio of 2:1. The resultant ground material is used as cattle feed, feed additives, fuel pellets and for other purposes.

Abstract: A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.

Abstract: A nitrogen-flush scrubber system for a controlled atmosphere room in which the amount of nitrogen required to flush the regenerated scrubber beds is significantly reduced. The present invention provides a dual-bed scrubber system in which low oxygen air salvaged from the active scrubber bed is used to flush high oxygen air from the regenerated scrubber bed prior to nitrogen flush. The scrubber system may include two scrubber beds that are used alternately to scrub air from the CA room. One scrubber bed is used as an active scrubber bed to remove carbon dioxide from the air. The inactive scrubber bed may be regenerated while it is inactive. When the active scrubber bed becomes sufficiently saturated, the control system may switch the active scrubber bed, using the regenerated bed as the active scrubber bed and allowing the saturated bed to be regenerated.

Abstract: A method for flavouring highly-viscous sugar solution. In said method, a mixture of highly viscous sugar solution and extraction material is filled into a reaction vessel having a filling opening and an outlet opening, the outlet opening being disposed downstream of the filling opening. The mixture consisting of the extraction material and the highly viscous sugar solution is subsequently allowed to mature, lasting at least until an adequate separation of highly viscous sugar solution and extraction material has taken place via the flotation of the vegetable solids. Maturing can be rendered more efficient by optional mixing processes. If honey is not the substance to be flavoured, flavouring can be accelerated by heating. Finally, after the maturation period and separation phase are over, the enriched highly viscous sugar solution is allowed to flow out through the outlet opening. The process can be repeated until the extraction material is exhausted by replenishing highly viscous sugar solution.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: A palatable, edible soft chewable medication vehicle for delivery of a pharmaceutically acceptable active ingredient, such as a drug, to an animal or human subject. The edible soft chews contain only food grade or better inactive ingredients, and preferably do not contain ingredients of animal origin. Processes for manufacturing the edible soft chews do not require the use of heat or the addition of water during mixing of active and inactive ingredients, provide stable concentrations of the active ingredient, and produce chews of consistent weight and texture.

Abstract: A food storage and dispensing device including a body having a generally closed inner cavity and a door configured to provide access to the inner cavity. The device further includes a support surface positioned in the inner cavity, the support surface having at least one opening. The device also includes a heat source positioned below the support surface, wherein the opening is shaped to closely receive a tray therein to thereby trap heat below said support surface.

Abstract: A processing method of water equilibrium variable pressure dried foods includes the following steps: filling up the airtight space of the water equilibrium variable pressure drying device with edible foods and water, discharging air from the space when filling water and blocking the foods, collecting liquid water by gravity to form vacuum storage space, thereby obtaining water equilibrium variable pressure dried foods. A water equilibrium variable pressure drying device comprises a space encircled with wall material (1) capable of preventing fluid from passing, sealable inlet and outlet (2), and water outlet (4). A processing method of water equilibrium variable pressure dried foods enables vacuum storage and vacuum package by the water equilibrium variable pressure drying device. A package for water equilibrium variable pressure dried foods is disclosed, wherein the sealing structure of at least one side or one edge of the package is harmonica-type structure.

Abstract: Provided is a modular vacuum storage apparatus and method for storing, dispensing, preserving and shipping perishable items.

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

Abstract: Disclosed are a meat aging composition and a meat aging method using same. The meat aging composition, which includes 1-25 wt % of a Cudrania tricuspidata bark extract, 10-30 wt % of a Cudrania tricuspidata leaf extract and 20-60 wt % of a Cudrania tricuspidata fruit extract, can improve taste and chewiness of meat by tenderizing the meat, lower cholesterol, improve storage property of the meat and cure hangover and protect the liver when the meat is eaten with liquor.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A system for disinfecting and purifying aqueous solutions and water for drinking purposes comprising an outer pouch, a disinfectant generating device, and an inorganic coagulant. The disinfectant generating device is provided with a membrane shell defining at least two compartments which house a first reactant, a second reactant, and an inorganic coagulant. The disinfectant generating device is capable of producing a disinfectant when exposed to water or moisture and the disinfectant exits the compartment through the membrane shell. The inorganic coagulant aid the formation of flocs of the suspended dispersed particles in the aqueous solution.

Abstract: The presently disclosed subject matter relates to packaging for products (such as fresh red meat) that are enclosed between a support member and a lid (i.e., a film). More specifically, the presently disclosed subject matter relates to packaging comprising an elevation unit that raises the profile of the packaged product to contact the lid at any desired time, such as at the time of retail display.

Abstract: A method of facilitating the cooling of a foodstuff is disclosed. The foodstuff is placed in a container so that it surrounds a ventilation shaft in a central part of the container. The ventilation shaft has an opening or openings open to the foodstuff so that heat from the foodstuff at inner medial parts of the container escapes from the container via the shaft.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably employee a high headspace and flexible architecture and may use a fuel cell to maintain a reduced oxygen level in a high carbon dioxide environment surrounding the foodstuff. Also disclosed are methods useful in extending the storage-life of foodstuff such as fresh fish. The methods can be used to transport or store the foodstuff for an extended period of time. The methods preferably use a low oxygen gas source to maintain a reduced oxygen level in the environment surrounding the foodstuff.