Abstract: A system for process monitoring of the treatment of media, in particular a HACCP-compliant system for the preservation of foods. In order to ensure and standardize successful treatment, system comprises an electroporator for treating a medium with a pulsed electric field, at least one measuring device for determining a change of a condition parameter of the medium caused by the treatment with the pulsed electric field, and an evaluation device for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.

Abstract: A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

Abstract: An RF process for treating seasoning components. An efficient process for treating seasoning components is described, including exposing the components to RF radiation to elevate the temperature of the components substantially uniformly throughout the components to a level sufficient to eliminate harmful microbes while substantially preserving organoleptic properties.

Abstract: The present invention relates to a closed processing system for treating elongated food products, comprising: a housing bounding a process space, a transport path for displacing the elongated food products through the process space, at least one airflow generator for generating an airflow in the process space, and at least one detector for detecting process conditions in the process space, wherein the detector includes at least one pressure sensor for detecting the relative airflow pressure in the process space compared to the ambient air pressure and wherein the system is arranged to control the process conditions by adjusting the at least one airflow generator based on the detected process conditions. The present invention further relates to a method for treating elongated food products.

Abstract: A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

Abstract: The present disclosure discloses a machine and a method for peeling skin from un-peeled objects that mainly includes at least one controller, an object: handling unit, an agitating: and heating unit and a peeling and separating unit. The agitating and heating unit includes an agitator and a heater. The agitator receives un-peeled objects and hot abrasive particles. During agitation, un-peeled objects and hot abrasive particles tumble with each other thereby loosing bond between skin and objects and provide objects with loosely bonded skin. The heater heats the abrasive particles and then permits, flow within the agitator by use of abrasive conveyor. Objects with loosely bonded skin are then provided in the peeling and separation unit for peeling and separating skin from un-peeled objects and provide peeled objects in a controlled manner.

Abstract: A rethermalizing station includes a well defined by an exterior wall, a food pan configured to be inserted into the well and to hold a food item, a first induction coil surrounding the exterior wall of the well, the first induction coil configured to warm the food item via inductive heating of the food pan, a first temperature sensor configured to detect a temperature of the food pan, and a control unit coupled to the first induction coil and the first temperature sensor, the control unit configured to control the first induction coil in response to the temperature of the food pan detected by the first temperature sensor such that temperature of the food pan is maintained at a targeted temperature.

Abstract: Disclosed is a device for preservability enhancement including: a primary energy wave generation unit which generates, by receiving AC 220V power from a 220V power input unit via a noise filter, an electromagnetic field by an inner electric coil, generates a preconfigured frequency in which a generated electric field and electromagnetic field energy are included, and generates free electrons by the flow of an electric current therein resulting from the electromagnetic field; and a tertiary complex wave generation and amplification unit which receives, via an output terminal of the primary energy wave generation unit, the free electrons and the electromagnetic field having information of the primary energy wave generation unit and generated thereby and, by using the free electrons and the electromagnetic field thus received, combines, amplifies and emits the first cell-activating energy wave.

Abstract: A methane (CH4) gas is synthesized from carbon dioxide (CO2) and hydrogen (H2) using catalyst-dielectric barrier discharge (DBD) plasma at room temperature and atmospheric pressure. In the method and apparatus for synthesizing methane gas of the invention, methane (CH4) gas, which is synthetic natural gas, can be effectively synthesized only from carbon dioxide (CO2) and hydrogen (H2) using DBD plasma at room temperature and atmospheric pressure, and also, additional heating and pressurization devices are not used during the methane gas synthesis process, thus reducing production costs and realizing high-value-added processing due to the absence of risks during the processing.

Abstract: A microwave heating system configured to heat a plurality of articles and a process for using the same is provided. The heating system includes at least two laterally-spaced parallel convey lines and two or more groups of microwave launchers configured to heat articles transported along each convey line. The groups of microwave launchers can include pairs of oppositely disposed launchers that are spaced apart from one another along the axis of convey. When the system includes multiple convey lines, adjacent launcher groups are staggered relative to one another in the convey direction. Heating articles, such as foodstuffs or medical fluids or equipment in such a system, minimize undesirable interference between launchers of adjacent groups and provide a more uniform heating field.

Abstract: A physical method for maintaining the freshness of vegetables and fruits via the technology of the optical signal and optical signal generator are disclosed. By adopting the computer programmable pulsed scanning signal generator, it controls the light-emitting device mounted with red, green and blue light sources group to generate optical signal with pulsed or pulsed periodical scanning combined spectrum. The optical signal irradiates the fresh-cut fruits and vegetables preserved in the storage assembly at room temperature or at controlled temperature and humidity. By regulating the optical signal with periodical pulsed spectrum or pulsed scanning spectrum or periodical pulsed scanning combined spectrum, the irradiated vegetables and fruits obtain photon energy needed in light reactions of photosynthesis from the lighting environment of artificial optical signal which is in bright and dark periodic variation.

Abstract: A process for cooking a food product in a treatment chamber is shown, wherein the treatment chamber having two opposite walls each forming an electrode. The process comprises the steps of: (a) placing the food product, optionally in a surrounding liquid, in direct contact with the electrodes; and (b) applying electric pulses generated by a pulsed electric field generator to the electrodes such that the food product is subjected to a pulsed electric field having a field strength of 10-180 V/cm. The total cooking time is 0.5-1000 seconds. Preferably, the number of pulses n is 1-2000000 and the pulses each have a duration ?i of 1-20000 ?seconds. The food product and, if present, the surrounding liquid, has an electric conductivity of 0.01-10 S/m. Also provided is a cooking system suitable for cooking a food product according to the process.

Abstract: A cooking apparatus including an impedance measurer that measures impedance of an object to be heated by applying electricity to a first electrode portion and a second electrode portion that contact an outer side of the object to be heated and that are spaced apart from each other by a predetermined distance and a controller that determines a cooking state of the object to be heated based on the measured impedance.

Abstract: A reactor system, for electroporation includes a reactor chamber having a length and a width, whereby the reactor chamber contains a central section along its length. A first pulse generator to which two electrodes (A1) and (A2) are connected are located in the reactor chamber in the central section of the reactor chamber such that they are, when measured in the length direction of the reactor chamber, at least a distance equalling half the width of the reactor chamber apart. A second pulse generator to which two electrodes (B1) and (B2) are connected are located in the reactor chamber in the central section of the reactor chamber such that they are, when measured in the length direction of the reactor chamber, at least a distance equalling half the width of the reactor chamber apart.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.

Abstract: The present disclosure provides systems and methods associated with non-thermal electroporation. One or more electromagnetic radiation sources may be used to generate an interference pattern having at least one antinode. The electric field associated with the antinode may be configured to cause irreversible electroporation. Thus, the antinode may be suitable for at least partial sterilization by rendering cells as non-viable through electroporation. An antinode may be formed by constructive interference of two or more lobes of two or more radiation sources. An antinode may be spatially varied with respect to an object, volume, and/or surface. A controller may spatially vary an antinode according to an electroporation pattern, such as a stochastic or rasterizing pattern, to achieve a desired sterilization level and/or maintain a temperature characteristic (e.g., absolute temperature, relative temperature, and/or rate of change) with a threshold range.

Abstract: An electrical discharge plasma reactor system for inactivating one or more pathogens in a liquid. The reactor system includes a reactor chamber configured to hold the liquid, a silver discharge electrode and a non-discharge electrode disposed within the reactor chamber such that the two electrodes are in spaced, conductive communication when the liquid is inside the reactor chamber, and a power supply connected to at least one of the discharge and non-discharge electrodes and configured to induce the discharge electrode to generate plasma to at least partially inactivate one or more pathogens in the liquid.

Abstract: A beverage preparation machine is electrically operated and has a control unit, at least one functional unit, and an electric circuit for supplying the functional unit and the control unit with current. The electric circuit has a switch for switching the current on or off, through respective first and second operations of an operating element. The switch has a first switch contact and a second switch contact, which are connected in parallel in the electric circuit. The first switch contact is brought into a closed state by the first operation of the operating element, and assumes an open state after the second operation. The control unit provides a control signal so that the second switch contact is closed after the first operation of the switch and opened after the second operation of the switch.

Abstract: The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series.

Abstract: Provided is an infrared radiation cooker in which heat from an infrared lamp is directly applied onto food being grilled, to thus cook the upper and inner parts of the food, as well as onto a rotatable pan, to thus simultaneously cook the lower part of the food. As a result, the food cooks evenly throughout without burning or creating residual odors from above to below as well as from outer to inner, and further the rotatable pan of respectively different structures can be selected depending on an intended cooking purpose, to thereby adjust height of the rotatable pan, which changes a heat intensity, to thus vary a cooking style, and which can be used to boil, grill or roast foods as one would like.

Abstract: A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.

Abstract: A method and means is provided for extending the shelf life of a food product by successively subjecting the food product to UV germicidal irradiation and an ozone/water or ozone/air treatment. The UV unit and the ozone unit may be reversed so that the food product is first treated with the ozone and then subjected to the UV germicidal irradiation treatment.

Abstract: A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.

Abstract: A beverage sterilisation device comprises a housing defining an inner space, and having a first and a second end. An electrically insulated fluid path-defining conduit extends through the inner space from the first end to the second end. A first electrode has a first part positioned adjacent to the fluid path and a second part extending perpendicular to the first part. A first counter electrode defines together with the first electrode a first capacitor, and a second electrode having a third part and a fourth part. The third part is positioned adjacent to the fluid path, and the fourth part extends substantially perpendicular to the third part. A second counter electrode defines together with the second electrode a second capacitor. The first counter electrode and the second counter electrode are short-circuited by an electrical connection, and a conductive device is electrically connected between the first electrode and the second electrode.

Abstract: An apparatus for improving the combustion of a mixture of fluid or gaseous hydrocarbon with combustion air comprising, an inner tube for receiving the flow of said mixture, the inner tube having at both sides two fittings or couplers; a central magnetic ring for generating an axial magnetic field in the vicinity of the center of said inner tube two magnetic rings located on both sides and held at a predetermined distance from said central magnetic ring; a first connecting bridge allowing a magnetic connection of the two magnetic rings but without connection with said central magnetic ring; and two connection bridges allowing a magnetic connection between said central magnetic ring and each of the magnetic rings at both ends.

Abstract: A fluid steriliser comprising a fluid duct having a UV transmissive wall providing a surface area for irradiation, wherein the cross section of the duct is between 1×10?4 m2 and 5×10?2 m2 and the thickness of the duct defines the depth of fluid flow adjacent the UV transmissive wall of no more than 50mm; a source of UV radiation arranged to irradiate fluid flowing in the duct through the UV transmissive wall such that the UV radiation incident on fluid in the duct has a UV power density; a plurality of mixing stages configured to provide turbulent flow in the fluid and spaced apart along the length of the duct wherein the segments of the duct between the mixing stages are arranged to provide flow adjacent the UV transmissive wall; a flow control means arranged to control the linear speed of fluid flow along the duct based on the length of the duct and the UV power density so that at least 300 Joules of UV energy per square metre of the surface area for irradiation is provided to the fluid during the dwell tim

Abstract: A lighting device for a drawer type refrigerator is provided. The drawer type refrigerator comprises at least one drawer having a drawer door, and an upper rotary door or an upper drawer door disposed above the drawer door. The lighting device comprises: a lamp assembly comprising a lamp and a lamp shade of a light-transmission material and disposed in a groove formed in a lower portion of the upper rotary door or the upper drawer door; a switch assembly configured to control the lamp assembly based upon whether the drawer is pulled out; a power supply assembly configured to supply power to the switch assembly; and a connection assembly connected between the lamp assembly and the switch assembly to supply power to the lamp assembly.

Abstract: Disclosed a preservation apparatus for improving food storage performance, in which an illumination unit to irradiate light having a specific wavelength is installed on an inner wall surface of a box having foods stored therein to increase the storage period of the foods when the foods are transferred at a room temperature or stored at a low temperature. The foods are prevented from being decayed for a long time, and the nutrients and the freshness of the foods are maintained. The box having the foods stored therein and the illumination unit installed in the box to irradiate light having the specific wavelength onto the foods stored in the box are included.

Abstract: Microribonucleic acids (abbreviated: miRs) which are present in milk, in particular cow's milk, are a serious health risk which was previously unrecognized by science as contributing to the development of the diseases of civilization, such as overweight, type 2 diabetes and cancer. Those diseases may be counteracted by inactivating undesirable biological activities of the miRs of milk by removing and/or destroying milk exosomes which are 50-100 nm in size that transport the miR. This is accomplished firstly by treating the skimmed milk fraction with 20 kHz ultrasound and/or removing the milk exosomes by immunoadsorption thereof and/or addition of RNAses before further conventional milk processing. This milk treatment serves the purpose of reducing activities that are harmful to health of the miR-mediated genetic signal systems of milk to long-term consumers and thereby improving product safety of milk and further processing products thereof.

Abstract: This invention relates to food processing and, in particular, blanching and dehydration of foods. Conventional blanching and dehydration requires use of steam and forced hot air. This invention is the first to effectively use infrared radiation energy to perform simultaneous blanching and dehydration of fruits and vegetables. Since this technology does not involve the addition of steam or water in the process of blanching, it has been named “infrared dry-blanching” (IDB) technology. IDB is intended to be a replacement for current steam, water and/or microwave blanching methods. It can be used to produce many kinds of value-added dried, refrigerated, frozen and dehydrofrozen foods such as fruit and vegetable products.

Abstract: A display assembly for containing and displaying perishable products includes a case having at least one wall and defining an internal volume, a quantity of gas contained in the case, the gas including ethylene emitted from the perishable products, and an electro hydrodynamic thrust device positioned in the case. The electro hydrodynamic thrust device ionizes a portion of the quantity of gas. The ionized gas includes at least one reactive oxygen species, and the at least one reactive oxygen species reacts with the ethylene to break down the ethylene.

Abstract: Method and apparatus for making biofuels such as biodiesel and bioethanol or animal foodstuff by treating lignocellulosic material by subjecting the material to microwave radiation at the resonant frequency of the lignin to dissociate the lignin.

Abstract: The present invention relates a method and a system for a multi-stage treatment of whole grain flour to reduce enzyme activity, and more specifically, for the rapid treatment of whole grain flour to reduce the lipase enzyme activity for increasing shelf-life using microwave energy for at least one of the stages.

Abstract: A cavity divider is provided for use within an appliance cavity to partition the appliance cavity into a plurality of sub-cavities. The appliance cavity has a sending coil. The cavity divider comprises a pick-up coil and a heating element, whereby the sending coil is configured to be inductively coupled to the pick-up coil, whereby an electrical current generated in the pick-up coil provides power to the heating element.

Abstract: The present disclosure provides devices for reducing the microbial load on objects (e.g., edible plant matter). In certain aspects, the devices include a UV light source and at least a portion of a tumbler composed of a UV light transmissive material. Aspects of the invention also include methods for reducing the microbial load on an object using a UV light source.

Abstract: An apparatus for cooking food products on both sides which has a food-support surface that is transparent to both microwave and infrared radiation, an electric heating device, and a microwave generator. The microwave generator is connected to a waveguide cavity for irradiating the food products. The apparatus also has a food-contact heating surface that, together with the food-support surface, forms a cooking chamber capable of retaining the microwaves inside. The electric heating device has a shielded resistor with the external shield electrically connected to ground. The apparatus has a partition element made of thermal-insulating and microwave-transparent material, a portion of which is below the shielded resistor to separate the resistor from the microwave generator. The waveguide cavity has a microwave launch aperture underneath the partition element.

Abstract: Methods and apparatuses for thermally treating flowable materials using electromagnetic radiation, and foods and materials obtained thereby. Also provided are methods of continuous flow thermal treatment of biomaterials, apparatuses for performing the same, and products prepared using the methods and/or apparatuses.

Abstract: A radiant liquid heating device includes a container for holding a liquid. The container includes an opening for dispensing the fluid and a closed bottom. A base member is mounted relative to the closed bottom. The base member is spaced a predetermined distance relative to the closed bottom to provide an air gap there between. The base member is exposed to a heat source wherein the base member shields the bottom of the container from being in direct contact with the heat source to provide a source of radiant heat for maintaining a liquid disposed within the container at a predetermined temperature.

Abstract: An apparatus and a method of sterilizing inner walls of containers, wherein the apparatus has at least one electron beam emitter with at least one electron beam accelerator and an outlet window for the electron beams, a conveying device for conveying the containers to be sterilized and a reciprocating device for permitting a relative movement between the containers and the outlet window in a longitudinal direction of the containers. A reflector apparatus is connected to the electron beam emitter in a positively locking and/or friction locking manner at least locally in a region of the outlet window and is capable of being introduced at least locally during a defined period of time into an interior space of the container to be sterilized, in order to apply the electron beams to the inner walls of the container.

Abstract: An apparatus for sterilizing at least a segment of an inner wall and a segment of an outer wall of containers by accelerated charge carriers, includes at least one first external application device for sterilizing at least a segment of an outer wall of containers and an internal application device for sterilizing at least a segment of an inner wall of containers. The internal application device at least in portions is arranged to be introduced through an opening into the container in order to apply the emitted charge carriers to an inner wall of the container. The containers are transported along a transport path during their sterilization, wherein along a segment of the transport path of the containers between the first external application device and the internal application device is arranged a pitch change device to change a distance between two containers succeeding each other along the transport path.

Abstract: The present invention provides a process for the manufacture of a leavened foodstuff, such as a leavened or heat treated leavened foodstuff, and apparatus for the same, wherein in said process an ingredient composition comprising a food structurant, water and a leavening agent is treated with ultrasound from an ultrasound source during at least a part of a leavening step, and/or an ingredient composition comprising a food structurant, water and a leavening agent or a leavened ingredient composition, typically obtained therefrom, is treated with ultrasound from an ultrasound source during at least a part of a heat treating step.

Abstract: A food package kit including a plurality of trays having a bottom, a sidewall extending upwardly from the bottom and terminating at a top end, and a flange extending from the sidewall opposite the bottom, the flange includes a rim section configured to receive a sealing film, and a recessed section extending from the rim section, wherein each of the opposed longitudinal edges intersect with a lateral edge at a corner, wherein the kit also includes a sleeve adapted to contain the trays completely therein, the sleeve including a sleeve top, a first depending sleeve side, and a second depending sleeve side and a sleeve bottom, wherein the tray is completely disposed within the sleeve by frictional force between the tray and the sleeve.

Abstract: A process and an installation for the improved extraction and subsequent recovery of contents from sugar beets (Beta vulgaris) or from sugar beet cossettes.

Abstract: An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source and subjected to one or more pulses of UV light. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.

Abstract: An object of the present invention is to provide a method for controlling microorganisms in food materials, by which bacterial groups that cause deterioration of the quality of food materials such as poultry and pathogenic microorganisms that cause food poisoning can be efficiently controlled. Specifically, the present invention relates to a method for controlling microorganisms in food materials, comprising a step of subjecting a food material immersed in a sterilizing solution to repeated treatment with negative pressure and ordinary pressure and/or a step of subjecting the food material immersed in the sterilizing solution to resonant ultrasonication.

Abstract: Ultraviolet radiation is directed within an area. Items located within the area and/or one or more conditions of the area are monitored over a period of time. Based on the monitoring, ultraviolet radiation sources are controlled by adjusting a direction, an intensity, a pattern, and/or a spectral power of the ultraviolet radiation generated by the ultraviolet radiation source. Adjustments to the ultraviolet radiation source(s) can correspond to one of a plurality of selectable operating configurations including a storage life preservation operating configuration, a disinfection operating configuration, and an ethylene decomposition operating configuration.

Abstract: Ultraviolet radiation is directed within an area at target wavelengths and/or target intensities. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a storage life preservation operating configuration, a disinfection operating configuration, and an ethylene decomposition operating configuration.

Abstract: Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a virus destruction operating configuration and a bacteria disinfection operating configuration. Each configuration can include a unique combination of the target wavelength range and target intensity range.

Abstract: Ultraviolet radiation is directed within an area. The target wavelength ranges and/or target intensity ranges of the ultraviolet radiation sources can correspond to at least one of a plurality of selectable operating configurations including a sterilization operating configuration and a preservation operating configuration.

Abstract: Ultraviolet radiation is directed within an area. The storage area is scanned and monitored for the presence of biological activity within designated zones. Once biological activity is identified, ultraviolet radiation is directed to sterilize and disinfect designated zones within the storage area.