320results about "Food preservation" patented technology

A pasteurization control system comprising an adjustment mechanism adapted to adjust a pasteurization parameter; a sensor adapted to sense a pasteurization condition; and a controller coupled to the adjustment mechanism and the sensor. The controller is adapted to initiate the pasteurization process in accordance with a baseline setting for the pasteurization parameter and receive data indicative of the pasteurization condition from the sensor. The controller is further adapted to modify, via the adjustment mechanism, the pasteurization parameter based on a comparison between the data indicative of the pasteurization condition and an expected value for the pasteurization condition.

The invention relates to a device (1) for preserving beverages, comprising a measuring device (3) which is suitable and intended for determining the flow rate of a liquid flowing through a beverage line (10); a pump device (4) which pumps a preservative, in particular dialkyl carbonates, into the beverage line (10); and at least two additional measuring devices (22, 24, 42, 44) which determine at least two additional characteristic measurement values (M2, M3, M4, M5) for the operation of the device (1), wherein the device (1) has a controller (14) for controlling the pump device (4). The invention is characterized in that the device has a storage device (15) which allows a repeated storage of at least the additional characteristic measurement values, and the controller (14) is suitable and intended for controlling the pump device on the basis of at least one of the stored measurement values.

The present invention provides antimicrobial compositions comprising an Aspergillus fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions and methods of using the antimicrobial compositions to prevent the growth of a microbe.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

Apparatus and associated methods relate to lyophilizing a solid phase composition (SPC). In an illustrative example, the SPC is received in a frozen state in a first packaging. The SPC may be, for example, transferred into a second packaging having a thermally conductive layer, mechanically distributed to a predetermined maximum thickness to form a block having at least one homogenous dimension, and provided with a heat source configured to communicate substantially all thermal energy to the SPC via the thermally conductive second layer. In some embodiments, the SPC may be maintained in the frozen state. For example, the lyophilized SPC may be transferred to a third packaging. Various embodiments may limit physical contacts with the SPC to the first packaging, the second packaging, and the third packaging. Various embodiments may advantageously maintain sanitation, retain nutrients of the SPC, and / or promote consistent results from the lyophilization process.

Disclosed is a method for producing a beverage including thawing a raw material 1 in a frozen form, in which the thawing includes introducing water vapor into a thawing chamber 10 after the raw material 1 in the frozen form is disposed in the thawing chamber 10.

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

A system (10) is proposed comprising: a housing (20), and an - electric power source (22). The housing (20) is electrically conductive and arranged to hold a fluid. The power source is arranged to supply an electric current. The housing (20) and the electric power source (22) are operationally coupled in an electric circuit (28) arranged to lead the current from the electric power source (22) through the housing (20). The electric current is configured to inhibit microbiological growth within the housing (20). The housing may form part of a a centrifugal pump (12), extruder (14), or centrifuge separator (16).

A cart treatment system according to the present invention includes: a pre-treatment module for cart treatment; an intermediate module provided to receive and treat the cart which is treated in the pre-treatment module; and a post-treatment module provided to receive and treat the cart which is treated in the intermediate module, wherein the intermediate module is provided to be put in either a coupled state in which the pre-treatment module is coupled to the post-treatment module or a detached state in which the pre-treatment module is detached from the post-treatment module.

A home appliance is provided for substance processing using microwave. The home appliance comprises a temperature sensor, a microwave generator configured to generate microwave, and a controller coupled to the temperature sensor and the microwave generator. The controller is configured to control an operation of the microwave generator based on a measurement of the temperature sensor for processing the substance.

A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine includes disconnecting a product storage portion of the machine from a freezing portion and a dispensing portion of the machine, defining a heat treatment circuit including the freezing portion and the dispensing portion of the machine, maintaining a first volume of product at the product storage portion at a product storage temperature and performing a heat treatment cycle on a second volume of product disposed in the heat treatment circuit at a heat treatment temperature greater than the product storage temperature.

A food processing apparatus includes: a container that includes a space for accommodating a food item; a catalyst film that includes an activation surface in contact with the space; and a light source that is disposed closer to a principal surface of the catalyst film than to the activation surface in a thickness direction of the catalyst film, and emits ultraviolet light toward the catalyst film. The principal surface is on an opposite side of the catalyst film with respect to the activation surface. The catalyst film includes a surface layer including the activation surface and an absorption layer including the principal surface. The absorption layer contains an ultraviolet-light absorbing particle that absorbs a portion of the ultraviolet light.

An electric field generating device includes an electrode and a voltage applying device that applies a voltage to the electrode. The electric field generating device is configured to generate an electric field in an indoor space of a container. The electric field generating device is provided with a supporting member that supports the electrode to be movable between a predetermined use position at which an electric field can be generated in the indoor space of the container and a predetermined housing position that differs from the use position, and a fixing member that fixes the electrode immovably at the use position.

The present invention discloses an antioxidant composition for preventing oxidative deterioration of oils The composition includes an inert carrier, a pomegranate peel extract and optionally includes additive / s. The inert carrier is a wax wherein the wax is selected from the group consisting of carnauba wax, paraffin wax and beeswax. The additive is selected from one or more of soy lecithin, rosemary extract and the like. The antioxidant composition is cost effective, easily available, non-hazardous and prevents rancidity of oils. The antioxidant composition is in the form of pellets or granules.

The present invention provides a composition for modulating growth of microorganisms, comprising at least one additional organic acid and / or at least one salt thereof, and benzoic acid and / or at least one salt thereof, and use thereof.

According to embodiments, a modified freeze-drying apparatus and methods of use are provided herein for providing variable power heating for precise control of material temperatures during freeze-drying. The apparatus may provide a vacuum pump and variable current heater trays for receiving the material, freezing the material, creating a vacuum, progressively increasing the heater tray temperature without causing temperature cycling, deactivating the tray heater, repressurizing the apparatus, and removing the freeze-dried material.

A method for producing water-redispersible food preparations in dry form is proposed, comprising or consisting of the following steps: (a) providing an aqueous food preparation; (b) gently heating the preparation from step (a) to temperatures in the range of about 50 to about 100 °C for a period of about 1 to about 30 minutes; (c) gently drying the preparation from step (b) at temperatures in the range of about 50 to about 80 °C; (d) providing a water-impermeable lightweight packaging; (e) filling the dried preparation from step (c) into the plastic packaging from step (d); and (f) closing the filled packaging from step (e).

Lime-incorporated chitosan (LCh) beads are a non-toxic, environmentally friendly, and efficient preservative for food products, showcasing their superiority in microbial control, alcohol inhibition, color retention, and maintenance of physicochemical parameters. The all-natural LCh beads described here exhibit an on-par preservation performance with synthetic sodium benzoate at its maximum permissible limit in fruit juices. Additionally, the LCh beads offer the unique advantage of reusability, maintaining their preservation efficacy over multiple fruit juice preservation cycles, contributing to economic and environmental sustainability. The all-natural and biodegradable LCh beads exhibit comparable or superior preservation performance to synthetic preservatives like sodium benzoate at its maximum permissible limit in fruit juices. In light of the growing concerns about the harmful effects of synthetic preservatives, LCh beads present an eco-friendly and biocompatible solution, aligning with the increasing consumer demand for fresh and safe foods without chemically synthesized additives.

The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

The present disclosure describes processes of producing a multi-phasic edible gel that resembles the appearance of a whole-cut muscle, such as steak, fish filet and the like. This edible gel is further processed into a plant-based meat or seafood alternative product.

A thermal processing apparatus for heating a first type of work products within an enclosure may include a first thermal processing zone operating under selected thermal operating parameters to heat the first type of work products to a predetermined maximum characteristic surface temperature not influenced by conditions external to a boundary of the first type of work products (TMCS); and, a programmed equilibration system, including: a second adiabatic equilibration zone defined within the enclosure of the thermal processing apparatus; and, a controller for substantially maintaining a temperature of the second adiabatic equilibration zone to a predetermined constant reference temperature (TR) that is substantially the same as the TMCS to enable the first type of work products to equilibrate adiabatically.

The present invention relates to a novel isolated strain of Leuconostoc mesenteroides and a use thereof. According to the present invention, in order to derive optimal conditions for preventing crustacean discoloration, the optimum treatment conditions of the novel Leuconostoc mesenteroides strain or a culture medium thereof, of the present invention, have been established using response surface methodology (RSM). Therefore, palatability and freshness are maintained so that productivity can be improved, and a high-nutrition marine product with maintained taste, nutrition, and texture can be provided.

A food preservative having antimicrobial and antioxidant activity and a method of fabrication. The food preservative includes an inner core including an extract of pomegranate peels and onion peels, and an outer coating of chia nano particles. The outer coating encapsulates the inner core.

Apparatus and methods for cooling or heating a liquid in a container. In certain embodiments, the apparatus comprises a first conduit, a second conduit and a pump in fluid communication with the first conduit and the second conduit. The apparatus can also comprise a thermal energy transfer mechanism, where the pump is configured to transfer the liquid from the container to the thermal energy transfer mechanism via the first conduit, the thermal energy transfer mechanism is configured to cool or heat the liquid, and the pump is configured to transfer the liquid from the thermal energy transfer mechanism to the container via the second conduit.

Devices, system and methods for sampling frozen food products are provided. Devices can include thawing devices having a cover forming an enclosure over containers of frozen food products and an air heating unit mounted in the cover and having a airflow output disposed in an opening in the cover to direct heated air across the frozen product sufficiently to thaw a surface of the food product for sampling. The heated air unit can include controls for controlling a heating level and / or duration of heating to thaw the surface. Sampling systems can include the thawing device and a sampling sheet or mitt for directly contacting the thawed surface to obtain an aggregated sample. Methods include exposing frozen food in a container to heated air via the thawing device and subsequently contact sampling the thawed surface with a sampling sheet or mitt and testing the aggregated sample for target analytes.

The present invention relates to a grain-fermented enzyme which has α-amylase activity, protease activity, gluten degradation activity and fibrinolytic enzyme activity by fermenting a grain with a Bacillus amyloliquefaciens strain; a method for producing the same; a food composition including the same; and a novel Bacillus amyloliquefaciens strain having a gluten degradation ability. According to the present invention, no food additive enzyme is added, and thus, there is the advantage of providing a grain-fermented enzyme having excellent taste and economic efficiency and a gluten degradation ability.

A packaged coffee product with oxygen dissolved therein along with milk and / or sweeteners in the sealed packaging is provided. Preferably, the pH of the product is 4.6 or greater, preferably 5.0 or greater. The coffee product may be hot or cold brew coffee and may have other gasses such as nitrogen and / or carbon-dioxide in the sealed container. Ideally, there is oxygen in both the headspace and liquid portion of the beverage in order to inhibit C. bot growth without requiring retort processing. Preferably, the calorie count is in the range of 0.5-9 calories per ounce.

The present disclosure relates to a method for producing bibim rice buns with excellent binding strength, more particularly, to a method for producing bibim rice buns having excellent binding strength, and retaining its complete shape, of which main and minor ingredients are not get loose during an additional secondary cooking because the outside is grilled, by inputting the pregelatinized waxy corn starch in a stir-frying stage and a mixing stage in the manner of divisional input so as to reinforce the biding strength, vacuum cooling bibim rice buns until a material temperature of ingredients reach 30 to 40° C. in a cooling stage, and heat treating the bibim rice buns in an oven cooking stage by drying with hot air in a first trial and grilling in a second trial.