Abstract: A tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet.

Abstract: This invention relates to a processing machine of the food industry, specifically, a new electronic sterilization device for liquid beverage or liquids. One pole of the electric voltage device is connected to the voltage connector sleeve with an outlet of hollow capillary emitter, and the other pole of the electric voltage device is connected to the collection container. The inner diameter of the exit end of the hollow capillary emitter is very small. Liquid forms a Taylor cone at the exit end under the electric field force, thus a high electric field area is formed on the surface of the Taylor cone. Bacteria passing through the high electric field area will be fully polarized, thoroughly disrupted or electroporated, and finally killed.

Abstract: Disclosed is a method of freezing a body or a portion thereof. The method comprises exposing at least a part of the body to a coolant having a temperature below the freezing point of the body, and at the same time operating an electromagnetic heater, as to maintain the at least part of the body at a temperature above its freezing point; and reducing the electromagnetic heating to allow the at least a part of the body to freeze. The electromagnetic heater comprises a resonator, and the heated part of the body is heated inside the resonator.

Abstract: Methods and systems for programmed dispensation of consumable compositions are provided. A method for sterilizing a beverage container may include, but is not limited to: (a) detecting a sterilization status of a container; and (b) controlling functionality of a controllable device according to the sterilization status. A system for sterilizing a beverage container may include, but is not limited to: (a) means for detecting a sterilization status of a container; and (b) means for controlling functionality of a controllable device according to the sterilization status.

Abstract: A UV (ultraviolet) light disinfectant apparatus useful with a biofilm flow cell for in-line, non-invasive disinfecting of medium flow to and from the flow cell is provided. The disinfectant apparatus includes a UV chamber having a UV light source therein and one or more UV light-transmissive tubes that extend through the UV chamber and through which the fluid medium flows through the UV chamber for exposure to UV light for purposes of disinfectation.

Abstract: A device for pasteurizing a mass of foodstuff comprises: a feed; at least one first tube, connecting to the feed, of an electrically and magnetically inert material suitable for contact with food; two plate-like electrodes which are situated on either side of the first tube and which are connected to an RF power generator, whereby the mass present in the first tube is heated dielectrically in this first tube; a first jacket filled with a heatable first liquid and extending around the first tube; and heating means which connect to the first tube and in which the hot mass is held at practically constant temperature; at the end of which heating means the hot mass is discharged for further processing, such as cooling, portioning and packaging.

Abstract: The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey.

Abstract: Technologies are provided herein for processing edible materials using tools associated with a fabrication system. In one aspect, a fabricator includes a control module and a drive assembly controlled by the control module. The fabricator also includes at least one food processing tool head coupled to the drive assembly that can process material for fabricating an edible structure on a build surface.

Abstract: The present invention is disclosed an array-type-transducer-based high-power ultrasound delivery system which includes a support bracket, an array-type ultrasound transducer, and a plurality of containers. The support bracket includes a plurality of grooves, and the array-type ultrasound transducer includes a clamp and N ultrasound transducers. The clamp includes a plurality of wedges configured for engaging in the grooves of the support bracket and thereby connecting the array-type ultrasound transducer to the support bracket. The containers are arranged in a two-dimensional matrix so that the ultrasound transducers of the array-type ultrasound transducer can dip into and leave the ultrasound-conducting medium in the containers vertically. The disclosed system features high operation speed and low labor requirement. Moreover, the depth by which and the time for which the ultrasound transducers dip into the ultrasound-conducting medium in the containers can be controlled and quantified.

Abstract: Devices and methods for preserving food are provided. The device comprises a container configured to contain the food, a photocatalyst layer disposed in the container, a light source attached to the container, and a coil configured to receive radio waves or electromagnetic radiation and provide an electric current to the light source, the coil being attached to the container.

Abstract: A method for sterilizing fruits and vegetables includes irradiating a surface of fruits and vegetables with UVA, while the surface of the fruits and vegetables is in contact with chlorine water containing sodium hypochlorite having a chlorine concentration of 5 ppm or more. According to the method for sterilizing fruits and vegetables, the fruits and vegetables can be quite efficiently sterilized by chlorine water having a quite low concentration, that is 5 ppm or more, slightly higher than that of tap water. Further, multiplication of bacteria in the sterilized fruits and vegetables can be effectively prevented, while a residual chlorine concentration in the sterilized fruits and vegetables is significantly reduced.

Abstract: Tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active temperature and pressure control system provided in at least one magnetron supported heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the conditioning stages, but still provide for continuous linear feed of products through conditioning tunnel. Movement of the magnetron electromagnetic field and/or conveyor is controlled by software which utilizes the temperature and/or density measurements in a closed loop process to ensure uniform heating of the products.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: The invention provides a freshness prolonging device for foodstuff for prolonging a shelf life of foodstuff by storing the foodstuff in a high electric field atmosphere. The freshness prolonging device for foodstuff includes an electrode plate to be removably mounted on a surface opposed to foodstuff stored in a food storage unit and a power source for applying a high voltage to the electrode plate. The electrode plate is composed of an electrically conductive rubber sheet hermetically sealed with a cover composed of a resin sheet.

Abstract: An apparatus and method for modifying the organoleptic properties of a beverage, such as wine in a bottle, said apparatus having a least one light-source, said light-source applying peak wavelengths at intensities and time durations optimal for modifying said beverage's organoleptic properties with a highly reflective inner surface, a translucent air flow baffle, a translucent liquid barrier, and a controlled oxygen concentration in the bottle headspace.

Abstract: The present invention relates to a method and an apparatus for producing a chocolate product. The method includes delivering liquid chocolate having a viscosity through a pipe along a delivery path to a production station for producing the chocolate product. The liquid chocolate includes solid particles suspended within the liquid chocolate. The method changes the viscosity of the liquid chocolate by applying an electric field to the liquid chocolate in a direction along the delivery path of a strength and duration determined to aggregate the suspended solid particles into streamlined shapes extending along the direction of the delivery path.

Abstract: The present invention discloses a high intensity ultrasonic treatment method and apparatus that is used in conjunction with an existing commercial dough or batter mixer to enhance the rheological, aeration and textural properties of the dough or batter. This change in properties is a result of the phenomenon of acoustic cavitation induced in the dough or batter by treatment with high intensity ultrasonic waves. The present invention discloses a mixing bowl (20) of an existing mixer system that is preloaded with dough or batter, the bowl (20) is located at the center of an ultrasonic bath tank (101) filled with a working fluid. The effect of ultra-sonic waves with power levels above 1 kW can be observed over the entire or partial mixing period of the dough or batter. The ultra-sonic waves of the present invention are generated by a plurality of ultrasonic wave generators (104A, 104B) and piezoelectric transducers (1) mounted on a stainless steel tank (101).

Abstract: A food pasteurization device may include a food pasteurization chamber having a pair of opposing first and second ends with an enlarged width medial portion therebetween, and a first electrically conductive layer adjacent the first opposing end of the food pasteurization chamber. The food pasteurization device may also include a spirally wound electrical conductor surrounding the food pasteurization chamber and coupled to the first electrically conductive layer. A radio frequency (RF) source may be coupled to the spirally wound electrical conductor.

Abstract: Shock waves are applied to clean and sterilize fluids in containers and conveyances. Shock waves destroy pathogens and pollutants in blood, water, food liquids and other fluids.

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. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. 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: The present invention is directed to a system for treating milk and colostrum. The system includes a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light treatment device that treats the milk.

Abstract: Systems and methods for thermal preservation (sterilization) of heterogeneous and multiphase foods and biomaterials in order to achieve their shelf stability at ambient level temperatures. Flowing heterogeneous, multiphase foods and biomaterials are exposed to single or multiple stages of electromagnetic energy under continuous flow conditions within conduits passing through the electromagnetic energy exposure chambers.

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 method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.

Abstract: The present invention relates to purification of liquid in a food processing system, such as a beverage or brine from cheese brining. A method, device, system and use for antimicrobial treatment and simultaneous particle reduction, without adding chemicals, are also provided.

Abstract: A method for reducing microorganisms (sterilization) in a free-flowing product in a container. The product in the container is radiated with non-ionizing electromagnetic radiation at an energy density sufficient to achieve commercially sterile temperature and is manipulated in a manner to distribute heat and ensure that the product and the container reach a temperature sufficient to commercially sterilize the product and the interior surfaces of the container.

Abstract: A system and method of cleaning an enclosure of a container defined by inner walls, including providing a container, orienting the container so that the opening is lowermost and opens downwardly and generating resonant vibration in the container at a predetermined frequency and at an energy level sufficient to dislodge any loose solid particles from the inner walls of said container but not being of an energy level to impact the structural integrity of the container and maintaining the resonant vibration within the container enclosure for a sufficient time to dislodge all loose solid particles from the inner walls of said container. The system may include a resonant chamber in the form of a shroud and means to effectuate the method steps and may also include a sanitizing step in which the containers are further sanitized to render inactive any organic contaminants.

Abstract: A device for pasteurizing a mass of foodstuff comprises: a feed; a first tube of an electrically and magnetically inert material suitable for contact with foodstuff; an arrangement of electrodes added to the first tube and connected to an RF power generator so that the mass present in the first tube can be heated in this first tube. Co-acting electrodes are disposed with a substantial mutual axial interspace.

Abstract: An apparatus and method for increasing Vitamin D content in dried mushroom powder irradiates the powder with one or more pulses of UV light with wavelengths in the range of about 200 to about 800 nanometers. The powder may be conveyed into the light chamber with a vibratory conveyor. The irradiated mushroom powder has a Vitamin D2 level of at least 14,000 IU/gram.

Abstract: Extraction apparatus and method for obtaining essential oils, essence, and pigments from odorous raw materials (e.g., plant materials and Chinese medicinal herbs) by microwave radiation heating have advantages of easy operation, higher extracting temperature and efficiency. The microwave chamber has a power level of 100 W to 1,500 W and its microwave radiation has a frequency at 915 MHz or 2,450 MHz. The extraction process can be performed without any preheating necessary. A condenser is operated at temperatures between ?20° C. and 15° C. for cooling the gas flowing out of the extraction cartridges. Because both volatile fragrant compounds and pigments of the odorous raw materials can be extracted successfully by the top-down extraction fashion, the extracted essence is colorful. Since the extraction process by microwave heating is free from adding any organic solvent and/or any artificial chemical compound, the extraction apparatus and method are environmentally friendly.

Abstract: The invention relates to an apparatus for applying oscillating magnetic fields, particularly for treating liquid, pasty, semi-solid or granular products, to a method of use of such apparatus, and to a system incorporating it. The apparatus comprises at least one pipe of an electrically insulating material for conveying the products to be treated, at least one plurality of electrodes around the periphery of the pipe, and means for generating one high frequency oscillating electric voltage. Each of the electrodes has a substantially annular shape, with an inner surface having a minimum radial distance from the outer cylindrical surface of the at least one pipe, which is sufficient to prevent electric currents from passing to the product to be treated. The inner surface has at least one substantially conical edge with a predetermined conicity angle to allow use of relatively high voltages with no risk of discharges to air.

Abstract: The present invention is directed to a system for treating milk and colostrum. The system includes a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light treatment device that treats the milk.

Abstract: The present invention provides a method and apparatus for sanitizing consumable products, utensils or any of a variety of products that may benefit from being sanitized using an ultraviolet light source within a cooking appliance, such as a microwave oven. The cooking appliance includes a cooking chamber capable of receiving microwave energy. A UV light source is positioned outside the cooking chamber, and an optical system directs UV light from the UV light source into the cooking chamber.

Abstract: A packing is arranged in a manner blocking a gap between with a handle in an edge of an opening of a cooking device body. In a close state of the door, steam generated from an object to be heated in a heating chamber at the time of cooking the object to be heated is prevented by the packing from flowing between an edge and the handle. Hence, it is possible to prevent dews from arising on the handle due to dewing. The packing is equipped with a fixing part installed in a deep end edge of the opening, and a sealing part extending downward from the fixing part and being contactable with a back part of the handle.

Abstract: Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes.

Abstract: The present invention provides a method and apparatus for removing chemical sterilant molecules from a medium, such as a carrier gas. In one embodiment, the apparatus includes a housing that defines an internal cavity. The housing has an inlet and an outlet fluidly communicating with the internal cavity. An electrode is dimensioned to be received in the internal cavity of the housing. The electrode is made of a material that is chemically active with respect to molecules of a chemical sterilant and conductive to electricity. The electrode is connected to a source of an electrical charge such that an electrical field gradient is formed in a region of space surrounding the electrode. The electrical field gradient is operable to force the chemical sterilant molecule toward the electrode.

Abstract: Apparatus and methods to non-thermally treat goods for human consumption with carbon dioxide. Apparatus and methods rely on multiple pressure changes of carbon dioxide to affect one of three processes. A first process rapidly freezes and thaws water on the surface of the goods in rapid succession multiple times to detrimentally affect pathogens. A second process raises the pressure and temperature of carbon dioxide to supercritical conditions to detrimentally affect the lipids in the membranes of pathogens. A third process adjusts the pressure to form a dense carbon dioxide liquid with a low pH that may also detrimentally affect pathogens. All processes may be repeated or performed in succession, or in any order. Optionally, thereafter, the goods may be stored at low temperature in substantially 100% carbon dioxide for further pathogen reduction.

Abstract: A plant for pasteurizing an egg-containing food product comprises a heating section (3) for heating the product to a first operating temperature (T1) above 5O0C1 an overheating station (4) for overheating the product to a second operating temperature (T2) higher than the first operating temperature (T1), oscillating means (18) for generating a radio-frequency electromagnetic field in the overheating station (4), at least one conduit (6) having an inlet (2) and an outlet (5) and at least a connecting portion (16) for connecting together said heating section (3) and said overheating station (4), at least one first thermal holding station (15) in said intermediate portion (16), means (8) for circulating the product in said conduit (6). The circulating means (8) are adapted to circulate the product in said overheating station (4) at a second operating speed (V2) in a substantially turbulent regime for a maximum operating time (t2) of 0.

Abstract: A method and device for treating a perishable object, the method exposing the perishable object to a south magnetic field created by magnetic interference of a plurality of magnets. The device comprising a panel defining a portion of a space for containing the perishable object, the plurality of magnets housed within the panel and arranged such that the magnets extend into the space for containing the perishable object.

Abstract: An apparatus, system and method of using electrons to perform at least one operation are disclosed. An apparatus may include groups of carbon nanotubes capable of emitting a relatively large number of electrons for use in performing operations such as sterilization, purification, deodorization, cleaning, cross-linking, pest control, pathogen control, chain-scissioning associated with surface modification, waste treatment, etc. Each group of carbon nanotubes may be aligned with a respective opening in a member, where the member may be coupled with a membrane capable of transmitting electrons. Electrons may be emitted from the carbon nanotubes by applying a vacuum to the carbon nanotubes and also applying an electric potential between the carbon nanotubes and the member. As such, electrons from a plurality of groups of carbon nanotubes may generate an electron flow that can be used to perform one or more operations on a fluid, object, or other type of component.

Abstract: The present invention provides a method and apparatus for removing chemical sterilant molecules from a medium, such as a carrier gas. In one embodiment, the apparatus includes a housing that defines an internal cavity. The housing has an inlet and an outlet fluidly communicating with the internal cavity. An electrode is dimensioned to be received in the internal cavity of the housing. The electrode is made of a material that is chemically active with respect to molecules of a chemical sterilant and conductive to electricity. The electrode is connected to a source of an electrical charge such that an electrical field gradient is formed in a region of space surrounding the electrode. The electrical field gradient is operable to force the chemical sterilant molecule toward the electrode.

Abstract: The present invention relates to an improved method for isolating ingredients from biological material, in particular from sugar beet (Beta vulgaris).

Abstract: An apparatus and method for increasing Vitamin D content in mushrooms irradiates the mushroom(s) for a duration of up to six seconds with one or more pulses of light with wavelengths in the range of about 200 to about 1000 nanometers. The light is emitted by an electric glow discharge lamp, such as a xenon lamp, that emits ultra-violet light. The intensity of the light is such that after irradiation the mushrooms have a Vitamin D2 content of at least about 400 IU/84 g of mushrooms, which is 100% Daily Value of recommended Vitamin D for human consumption.

Abstract: The present invention relates to a device for treating biological cells in an object, the device comprising: —a single winding coil element; —an electrical generator connected to the single winding coil element, the single winding being configured to be positioned essentially around the object; wherein the electrical generator is configured to discharge into the single winding coil element so that the single winding coil element generates a short duration pulsed electromagnetic field by magnetic induction in the single winding coil element, the electromagnetic field having a field strength that is sufficiently high to affect, preferably increase the permeability of cell membranes and/or intracellular membranes of the biological cells contained in the object when in operation the object is placed inside the single winding coil element.

Abstract: The present invention is directed to a system and method for pasteurizing milk and colostrum for feeding to calves. The system includes a vat for storing milk or colostrum, a circulation pump and piping system, a heat exchanger for adjusting and/or maintaining milk temperature, and an ultraviolet light pasteurizing unit (“UV reactor”) that treats the milk without damaging important immunoglobulins.

Abstract: The present disclosure provides for methods, systems and apparatus for monochromatic UV light sterilization of container systems and/or container-packaged products. More particularly, the present disclosure provides for improved methods, systems and apparatus for monochromatic UV light sterilization of liquid and/or solid products/solutions and/or packaging/container systems for liquid and/or solid products/solutions (e.g., parenteral pharmaceutical products/solutions and/or packaging/container systems for parenteral pharmaceutical products/solutions).

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: A semi-automated food processing station, system and method is provided that allows food to be dispensed, stored and packaged in a suitable container, which may be an individual portion-sized container for serving to a customer. In one embodiment, the system includes an automated salting device, and may include a pivotable food receiving tray that automatically transfers the food items to one or more storage bins, where an infrared heater maintains the temperature of the food items by directing infrared radiation thereon. In a preferred embodiment, the infrared radiation passes through a filter that filters out the wavelengths of infrared radiation that may be irritating to an operator.

Abstract: A tunnel is provided for conditioning of food products, especially for sterilization of food in containers or vessels of the heat-sealed type, in which the conditioning unit has: 1) an active pressure control system corresponding to at least one heating stage, which provides for balancing of the pressure within the heat-sealed vessels or containers; and 2) a conveyor which conveys the heat-sealed vessels or containers through the stages along the conditioning unit which contains mechanisms that move the conveyor outside of the conditioning tunnel, and 3) doors operating like check valves that separate the stages of the conditioning unit; and 4) a cross section of the tunnel of the polygonal type; and 5) the conditioning unit including inlets for introduction of washing liquids with a corresponding discharge outlet. Preferably, the magnetrons are covered to protect each magnetron from liquids.

Abstract: This invention relates to a processing machine of the food industry, specifically, a new electronic sterilization device for liquid beverage or liquids. One pole of the electric voltage device is connected to the voltage connector sleeve with an outlet of hollow capillary emitter, and the other pole of the electric voltage device is connected to the collection container. The inner diameter of the exit end of the hollow capillary emitter is very small. Liquid forms a Taylor cone at the exit end under the electric field force, thus a high electric field area is formed on the surface of the Taylor cone. Bacteria passing through the high electric field area will be fully polarized, thoroughly disrupted or electroporated, and finally killed.