Abstract: The invention relates to citrus fibers in dry form having a water holding capacity (WHC) of at least 35 mL of water per gram of anhydrous (0% moisture) fibers. Said fibers also have a swelling factor (SV), wherein when applying a gravitational force (G-force) on an aqueous medium containing 1 wt % of said fibers dispersed therein, the WHC varies with the G-force according to Formula (1) wherein DF is a decay factor of at least 500.

Abstract: The present disclosure relates to a system and process for separating sand and gravel in sediments of a sewage pipe network and recycling organic matters. The system includes a conveying grid plate, a mud outlet is provided below the conveying grid plate, and a masonry conveying area is provided at one side of the conveying grid plate; a fiber crushing tank, disposed below the mud outlet, and a crushing device is disposed below the mud outlet; a masonry scouring and recycling tank, provided with an interception grille located at one side of the masonry conveying area, a flushing device is disposed above the interception grille, a masonry outlet is provided in the masonry scouring and recycling tank, the masonry scouring and recycling tank is communicated with a muddy water return pipe, and the muddy water return pipe is communicated with the mud outlet.

Abstract: A method for producing a food product includes preparing a mixture including one or more dried food ingredients and at least one oil or fat, wherein a total fat content in the mixture is 30% by mass or more, wet pulverizing the dried food ingredients in the mixture, and obtaining a food composition including the at least one oil or fat and 20% to 98% by mass of fine particles of the dried food ingredients. The wet pulverization is performed with a maximum pressure of 0.01 to 1 MPa and under a rising temperature condition satisfying T1+1<T2<T1+50. The fine particles subjected to an ultrasonication treatment have a modal diameter of 0.3 to 200 ?m and a decreased maximum particle size. A 10th percentile value of a numerical value N for each fine particle complex is 0.40 or less.

Abstract: A vehicle system is a vehicle system mountable in a hybrid vehicle, which includes an internal combustion engine, a rotary electric machine connected to an axle, and a storage battery for supplying electric power for traveling to the rotary electric machine, comprising: a display; a determiner configured to determine whether it is possible to switch from a first mode to a second mode on the basis of an SOC of the storage battery, the first mode being a mode in which electric power traveling of performing traveling by causing the rotary electric machine to drive only using electric power supplied by the storage battery, the second mode being a mode in which the electric power traveling is prioritized more than in the first mode; and a display controller configured to cause the display to display an image regarding whether switching to the second mode is possible.

Abstract: Systems and methods describe continuously and progressively hydrating and post-processing material, such as food material for meat analogue products. First, material is provided to be conveyed through a material passage between an exterior tube and a rotating inner shaft, with the rotating inner shaft including one or more particle resizing features extending around the rotating inner shaft. Concurrently, the material is post-processed, via the particle resizing features, to reduce the material into a plurality of smaller material particles. Also concurrently, water is continuously and progressively provided to the material to produce hydrated material particles.

Abstract: A particulate material sensing and agitation control system of an agricultural system includes a drive system configured to operate an agitating system, a plurality of sensors, in which each sensor of the plurality of sensors may detect presence of particulate material at the sensor, and a controller. The controller is configured to determine a functional status of each sensor of the plurality of sensors, and, in response to determining the functional status of a respective sensor of the plurality of sensor is functioning, determine a detection status of the respective sensor. The controller is further configured to output a control signal to instruct the drive system to operate the agitating system in a selected operating mode of a plurality of operating modes based on a position within the agricultural system, the functional status, and the detection status of each sensor of the plurality of sensors.

Abstract: Apparatus and method for harvesting meat from poultry thighs in a processing line provided with carriers for poultry legs. A cutter for cutting into the poultry leg, and a scraper for scraping poultry thigh meat from the thighbone, wherein the scraper of the apparatus is arranged to clamp the poultry leg near to its knee joint and fix the knee joint in position, and the cutter is arranged to provide a first cut into the poultry leg while the scraper clamps the poultry leg, and wherein the cutter is arranged to provide the cut adjacent to the scraper and below the knee joint at the height of a knuckle of the thighbone at the side of the knee joint, so as to cut through ligaments that connect the thigh meat to the thighbone.

Abstract: The invention relates to the use of an oral bolus for drying-off cattle, preferably daily cattle, as well as methods of improving/facilitating the drying-off of cattle, reducing the milk production in pregnant and/or lactating cattle, decreasing milk accumulation in the udder of cattle, increasing the daily lying time of cattle, inducing a mild and temporary metabolic acidosis in cattle, reducing the dry matter intake (DMI) in cattle and/or reducing urine pH in cattle, preferably dairy cattle, comprising administering to such cattle at least one oral bolus, preferably on the last milking day and/or before dry-off.

Abstract: Methods and apparatus to form venting channels on a panel for a decorative layer are disclosed. An example method includes contacting an outer surface of a tool to an outer resin layer of a panel. The outer surface of the tool has protrusions. The example method includes moving the outer surface of the tool on the outer resin layer of the panel in a first direction to cause the protrusions of the tool to form first venting channels on the outer resin layer of the panel and coupling a decorative layer to the outer resin layer of the panel via an adhesive layer. The first venting channels are to vent at least one of gas or vapor away from the decorative layer to deter separation of a portion of the decorative layer from the outer resin layer.

Abstract: Systems and methods for processing food products. One aspect is a system for processing food products including a base member, a vessel member defining a vessel volume, an opening formed through the vessel member, a vessel lip surrounding the opening; a vessel lid connected to the vessel member to substantially seal the opening; a motor shaft, at least one mixing member connected to the motor shaft and within the vessel volume; a motor connected to the motor shaft; and grinding media within the vessel volume for grinding and mixing food products, where energizing the motor urges the motor shaft and the at least one mixing member to rotate within the vessel volume to agitate the grinding media; and where the grinding media includes first grinding media and second grinding media.

Abstract: Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.

Abstract: A stationary slicing head assembly for use with a centrifugal slicing machine for cutting vegetables into slices. The assembly includes a plurality of slicing shoes serially arranged around an impeller having an axis of rotation. A first end of each slicing shoe is positioned adjacent to a second end of a juxtaposed slicing shoe. A plurality of serially arranged knife blades, each knife blade being secured to the first end of a slicing shoe, wherein each knife blade has a cutting edge/has a cutting edge profile defined with respect to the shape of the cutting edge defining a two-dimensional shape of a cut surface produced by the cutting edge. Some of the knife blades are first knife blades which have a first profile, and second knife blades have a second profile. The arrangement of the first and second knife blades configured to cut first and second slices from a vegetable.

Abstract: A combined food cutting and rounding machine comprises a supply opening through which edible material passes, a stator located adjacent the supply opening and a rotor configured to rotate relative to the stator. The stator includes a stator forming channel. The rotor includes a plurality of rotor forming channels and a plurality of blades, at least one of the plurality of blades being located adjacent to each of the plurality of rotor forming channels. The stator forming channel and each of the plurality of rotor forming channels are arcuate in length. The supply opening, stator and rotor are configured such that, during operation as the rotor rotates relative to the stator, edible material exiting the supply opening is cut by one of the plurality of blades and formed into a ball by simultaneous contact with the stator forming channel and one of the plurality of rotor forming channels.

Abstract: A doner kebab rotisserie enables the meat of chicken or doner kebab to be formed, cooked and sliced, and where the formed meats are positioned, a circular knife located in the cutting unit and enabling the doner kebab to be sliced by rotating, and a doner kebab burner including a burner wing used while cooking the kebab and providing heat for the desired area of doner kebab. Specifically, an automatic doner kebab slicing machine disclosed includes a doner kebab follow-up apparatus, the position of the upper section of which does not change when it performs rotating motion in accordance with the circular knife and which enables slicing of the doner kebab at fixed thickness and enables the angular change to be construed by an electronic system by transferring angular change to the bearing during the doner kebab surface follow-up via doner kebab follow-up apparatus bearing where it is positioned.

Abstract: A biological composition has a mixture of mechanically selected allogeneic biologic material derived from bone marrow. The mixture has non-whole cellular components including vesicular components and active and inactive components of biological activity, cell fragments, cellular excretions, cellular derivatives, and extracellular components. The mixture is compatible with biologic function.

Abstract: An automated material processing system is provided for processing a workpiece using a processing table. The system includes a replaceable component comprising at least one cutting head consumable, one or more radio frequency identification (RFID) signal devices disposed in or on the replaceable component, and at least one reader communicatively connected to the one or more signal devices. The one or more signal devices are encoded with information about the replaceable component and the reader is configured to sense the information encoded on the one or more signal devices. In addition, the system includes a computing device communicatively connected to the reader for (i) processing the information transmitted by the reader and (ii) configuring a set of operating parameters of the material processing system based on the sensed information.

Abstract: A concentric symmetrical branched heat exchanger system includes an inlet manifold that divides the product flow evenly in the first section of the system and also includes an array of tubular concentric heat exchangers arranged in parallel and in series. Flow through each leg of the system can be divided further with secondary manifolds. Division of the product flow enables efficient heat exchange at higher and controllable product flow rates and at lower heat exchanger inlet pressures. Having lower inlet pressures reduces the heat exchanger construction cost and allows attachment of cutting or shaping devices at the exchanger exits to create uniquely shaped pieces. The cutting or shaping devices can be installed at the end of the branched heat exchanger to provide cooling and cutting in one process step while eliminating the material handling step of conveying product to and from a blast freezer or similar cooling device.

Abstract: The invention relates to an apparatus for mixing and cutting animal feed comprising a container with a side wall, a rotary mixing and cutting device positioned inside the container and at least one counter element provided at the sidewall. The apparatus comprises at least one positioning device for moving the at least one counter element between a retracted position and an inserted position. The container comprises a control unit to control the positioning device of the at least one counter element. The control unit is arranged to control at least one positioning device for bringing at least one counter element in a pulsating modus, wherein the at least one counter element moves between the retracted and inserted position.

Abstract: A system for preparing a coffee beverage, provided with a coffee making apparatus comprising a grinder for grinding coffee beans to obtain ground coffee, a coffee beverage preparation device arranged for, with supply of water to the ground coffee, preparing the coffee beverage, and a coffee outlet for dispensing the coffee beverage, a separate coffee bean package with an inner space which at least before use is filled with the coffee beans, wherein the coffee bean package before use is closed off in itself such that the exposure of the coffee beans to ambient air is prevented, a coffee bean inlet for supply of coffee beans from the coffee bean package to the grinder, and a connecting device for connecting the coffee bean package to the coffee making apparatus.

Abstract: A method of producing a semifinished confectionary product, such as chocolate or similar, using at least one centrifugal unit for simultaneously grinding and mixing at least some of the ingredients of the semifinished product, and which includes an elongated processing chamber with a substantially horizontal axis, at least one inlet for the ingredients to be processed and one outlet for the processed ingredients, and a powered shaft fitted inside the processing chamber, coaxially with the axis, and fitted with a succession of radial appendixes arranged between the inlet and the outlet; the method including the steps of loading at least a first ingredient of the semifinished product through the inlet; grinding the first ingredient inside the grinding and mixing unit by rotating the shaft at a first speed; loading at least a second ingredient through the inlet, after grinding; rotating the shaft at a second speed to grind and mix the ingredients to form a mixture of the same grain size as the semifinished produ

Abstract: Noodles with hand-made quality consisting of thick and thin portions are processed by introducing a noodle belt between first and second cutting rolls 5 and 6 having first and second cutting blades 3 and 4 each formed by large and small diameter portions 3a, 4a and 3b and 4b, and spacers 7. The cutting rolls are relatively shifted in an axial direction such that the thick portion is formed by opposing large diameter portion and spacer and the thin portion is formed by opposing large diameter portion and small diameter portion.

Abstract: An apparatus for mixing and cutting animal feed comprising a container with a side wall, a rotary mixing and cutting device positioned inside the container and arranged to be driven by a driving unit. At least one counter element is provided at the sidewall. The apparatus comprises positioning device for moving the counter element between a retracted position and an inserted position, and a control unit to control the positioning device of the counter element and arranged to determine an indication of the amount of power consumed by the driving units for driving the rotary mixing and cutting device and to control positioning device based on the determined indication of the amount of power.

Abstract: The present invention relates to a beverage mixing and dispersing apparatus comprising: —a metering device, —a mixing chamber, —at least one diluent feeding means, —means for moving the mixing chamber, characterized in that the mixing chamber is movable between: —a metering position, where the metering device outlet emerges in the mixing chamber inlet, and —a mixing position, where the diluent feeding means are able to inject the diluent in the mixing chamber and the metering device outlet does not emerge in the mixing chamber inlet.

Abstract: The subject invention is a device for opening coconuts that includes a handle and a cutting cylinder attached to the handle, including a cutting edge at one end, and a cap that provides a striking surface. The cutting cylinder may have teeth and may have a gap. The cutting cylinder or the teeth may be beveled.

Abstract: A formed food product is made by first performing a first pressing of the frozen primary product between a stamp and a cavity of a mold with a predetermined force to produce a preformed initial food product. Then, without removing the initial food product from the mold and immediately after the first pressing is completed, reducing during a relaxation phase a pressure force applied by the stamp to the intermediate food product for a predetermined time to produce an intermediate product. Finally without removing the intermediate product from the mold and immediately after the predetermined time has elapsed, performing a second pressing of the intermediate food product between the stamp and the mold cavity at a higher force than that used in the first pressing until a final food product with a contour corresponding to that of the mold cavity is achieved.

Abstract: A kitchen appliance for processing foodstuff comprises a housing, a bowl, a bowl lid, and a bail handle. The bowl is removably mountable onto the housing and comprises an upper rim defining a mouth for selectively receiving a rotatable tool within the bowl. The bowl lid is removably mountable onto the upper rim of the bowl and comprises a top wall and a flange depending downwardly therefrom. The bail handle is pivotably affixed to opposing sides of the housing. The bail handle is pivotable between (1) a disengaged position in which the bowl lid may be removed from the bowl and in which the bowl may be removed from the housing and (2) an engaged position in which the bail handle applies downward pressure on the bowl lid to retain the bowl lid on the upper rim of the bowl and to retain the bowl on the housing.

Abstract: A method for preparing a fiber-in-water slurry containing insoluble fibers includes the steps of (a1) preparing a fiber-in-water slurry containing the insoluble fibers, (a2) freezing the slurry and (a3) grinding the frozen slurry. Insoluble fibers of tomatoes, peaches, pears, apples, plums, citrus, and combinations are used.

Abstract: This document provides devices and methods for processing elongate generally cylindrical food products. For example, this document provides devices and methods for longitudinally cutting sausages, and the sausage designs as cut thereby.

Abstract: This invention pertains to the development of a high protein oil seed flour as a replacement for both wheat based and gluten free flours used in baked, dry and liquid goods which optimizes nutrition. The seed flour is based on the novel use of processing sunflower and other oil type seeds into a flour, meal, or protein isolate to replace a significant portion of traditional and gluten free flours in food goods, including baked, dry and liquid goods. The invention provides composition formulas that significantly optimize and improve the overall nutritional value of processed foods by balancing proteins and carbohydrates through an optimized ratio of seed to grain or tuber flour. The composition formulas also increase the absolute values of protein in processed foods to achieve recommended daily allowances as well as provides for increase satiety, improve blood sugar balance, weight management, and health.

Abstract: Compositions consisting of or comprising resveratrol and a protective colloid, particularly a gelatine, a modified food starch or a ligninsulfonate, their use for stably incorporating resveratrol into water-based foods, particularly beverages, and the foods thus obtained.

Abstract: A dough depositing machine adapted for use in the manufacture of non-traditional baked goods and methods related thereto. Non-traditional dough (e.g., gluten-free, wheat-free, dairy-free, egg-free, vegetarian, or vegan dough) may have properties that are more difficult to accommodate during manufacturing than the properties of traditional dough. Accordingly, various components of the dough depositing machine may be adapted to operate with non-traditional dough. For example, at least one of a dough delivery mechanism, a forming portion, a cutting assembly and a controller of the dough depositing machine may be adapted for use with non-traditional dough. These components of a dough depositing mechanism may be provided as originally manufactured equipment or may be retrofit to an existing dough depositing machine designed for use with traditional dough.

Abstract: Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Abstract: A method for producing cheese and a device therefore, in particular what is known as a cassette press with round or angular cheese molds. The method is intended in particular to achieve gentle and hygienic de-molding of the cheese blocks after removal of whey. A raw cheese mass is first poured into molds of a cassette press, then pressed to remove liquid and emptied out of the mold after a turning process. Directly after turning, the raw cheese mass in the mold is subjected to a shaking movement, so the pressed raw cheese mass is detached gently from the inner wall of the mold.

Abstract: A device for producing shaped meat portions, the device including a sorting device for sorting meat into a first set of pieces having a weight which is below a desired weight, a second set of pieces having a weight which corresponds to a desired weight, and a third set of pieces having a weight which is above a desired weight. The device further includes a cutting device which cuts each of the third set of pieces to a desired weight so that the cut pieces having a desired weight define a set of selected meat pieces. A transport device transports the set of selected meat pieces and a freezing facility through which the transport device conveys the set of selected meat pieces and which freezes the set of selected meat pieces.

Abstract: The present invention provides a coffee composition for use with a single serve beverage unit. The beverage unit consists of a container having a first structure to enable the introduction of a liquid such as hot water into the container to contact the coffee composition and a second structure to enable the release of a coffee extract out of the container. The coffee composition comprises various coffee ingredients demonstrating an improved property, or an improved balance between two or more of properties, selected from aroma, strength, flavor, cup color, acidity, density, extractability, bed permeability, brewing time, yield, structural integrity, quality consistence and uniformity, and cost-effectiveness. Methods of using such coffees are also disclosed.

Abstract: To reduce the glycemic load in the daily nutrition of diabetics, obese and for weight-reducing diets, this invention claims cooking or baking processes and other procedures for food—rich in carbohydrates—in which the structure of the raw complex carbohydrates is mostly preserved and/or short saccharides are encapsulated. This objective is attained by reducing the magnitude of the complex carbohydrate fractioning by the undesired effect of adiabatic heating during grain grinding, or during conventional cooking and also through the encapsulation of already processed monosaccharide's, disaccharides or broken carbohydrate chains in capsules within denaturalized protein matrixes, in order to make their digestion deeper and longer. These processes and procedures allow the ingestion of less restricted portions of food, very similar to the conventional ones while due to their prolonged digestion, naturally limiting the immediate production of glucose (Glycemic Index).

Abstract: The disclosure describes a method for cutting a food product into slices for producing portions by taking into account the target weight thereof. Information about a remainder of the food product to be sliced is used to control corresponding actuators for a successive food product to be sliced.

Abstract: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

Abstract: A method for making an expanded snack piece using supercritical fluid extrusion is disclosed. A mixture of shear thinning starch and heat-sensitive ingredients are input into an extruder, hydrated, and mixed with supercritical fluid. The extrudate can be subjected to further processing to set or alter its structure.

Abstract: The subject application is directed to a food processing device to extract juice. The device includes an inlet coupled to a disintegrator. The inlet is configured to accept food items and the disintegrator configured to disintegrate food items passed through the inlet. The device further includes a separator that accepts the disintegrated food items and separates out the liquid components from the food item. The device further includes a reservoir that is coupled to the separator for accepting and holding the liquid components. The reservoir includes a translucent member for viewing of liquid levels within the reservoir, and a valved outlet. The valved outlet is configured to allow or prevent the flow of liquid from the reservoir through the valved outlet.

Abstract: Methods as described in the present disclosure generally include cryogenically freezing a fruit product such as sweetened, dried fruit or simulated fruit, and then breaking the frozen fruit product into pieces having an appropriate size distribution. Breaking the fruit product may be accomplished, for example, by passing the frozen fruit product through a mechanical breaking device such as a multi-stage roller mill having cryogenically cooled rollers.

Abstract: A Reamer has a first portion which is at an angle ? with respect to a second portion of the blade. Angle ? is between 1° and 189 °.

Abstract: A method for separating fat particles from lean particles. The method includes providing a mixture comprising a fluid, fat particles, and lean particles; introducing the mixture to an inlet of a chamber, wherein the chamber has an upper outlet and a lower outlet distal to the inlet; irradiating the mixture with UVc energy as the mixture is transferred through the chamber; allowing particles less dense than the fluid to be carried out from the chamber through the upper outlet; and allowing the particles more dense than the fluid to be carried out from the chamber through the lower outlet.

Abstract: A process for milling grain includes milling whole grain wheat kernels into whole grain wheat flour having a particle size distribution where at least about 98% of the whole grain wheat flour is less than or equal to about 212 ?m. The whole grain wheat flour includes substantially the same proportions of natural constituents, other than moisture, as compared to a representative sample of the whole grain wheat kernels.

Abstract: In one embodiment, unpolished sweet rice, a.k.a. glutinous rice, is processed to yield a powdered or granulated product which provides more than one unique advantage when applied as a substitute for traditional mochi or wheat flour as an ingredient for producing pancakes and baked goods. The sweet rice is processed by sprouting it, dehydrating it, roasting it, cooling it, and finally pulverizing it to provide flour or meal. The flour or meal is then made into comestibles by combining with other ingredients and baking or frying, according to adapted recipes. Non-glutinous varieties of unpolished rice, a.k.a. brown rice, may also be processed according to this method to yield rice flour with a distinctive, nutty flavor and stabilized rice bran.

Abstract: A cut-off device is used for providing a deposit of known portion weight of the ground meat or paste. This deposit is dropped accurately onto a conveyor belt for transport to a press wheel the height of which, from the conveyor, can be adjusted to provide a finished product of correct thickness. The press wheel has a system of vacuum ducts around the circumference in four chambers that pull paper from a de-nesting tray situated at the top of the press wheel, at the correct interval as to meet up with the deposit at the base of the wheel. This results in the deposit being pressed to the required thickness onto the conveyor, with the interleave paper attached to the top of the now formed patty.

Abstract: A process for converting, separating and removing conversion products from grain endosperm using a contained reaction vessel to effect conversions and extractions. The process minimizes particulate interference with equipment, thereby lowering operating and capital expense. Successive conversion and extraction processes reuse major system parts in each step.

Abstract: A coffee milling process comprising the steps of: a) introducing particles of a roasted coffee precursor into a milling chamber; b) introducing particles of soluble coffee into the milling chamber; c) jetting a gas into the milling chamber to mobilise the particles of the roasted coffee precursor and soluble coffee; d) thereby producing a milled and blended coffee product by comminuting the particles of the roasted coffee precursor by self-collision of the particles of the roasted coffee precursor and by collision of the particles of soluble coffee with the particles of the roasted coffee precursor within the milling chamber. Processes and products incorporating milled and blended coffee products are also described.

Abstract: Suggested are substance mixtures, containing (a) at least one starch derivative and (b) at least one bitter principle and optionally (c) stabilizers, characterized in that components (a) and (b) are present in a weight ratio of from 1000:1 to 1:1.

Abstract: A method and an apparatus for thermal treatment of olives or other oleaginous fruits are described. The method and apparatus are for crushing in controlled or modified atmosphere and for kneading in controlled or modified atmosphere, allowing to reduce the kneading times, improving the working capacity of the line, concomitantly preserving the quality of the product.