3444results about "Fruit and vegetables preservation" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed.

A system for distributing perishable goods includes a remote central control station, a plurality of local control units, and a plurality of mobile storage containers. By wirelessly transmitting information between the remote central control system and local control units, controlled conditions within the associated mobile storage containers can be optimized to preserve the perishable goods within the containers during lengthy transport trips.

Disclosed are nutritional formulas, including reconstitutable powders, comprising carbohydrate, protein and a lipid component containing a polyunsaturated fatty acid; and from about 0.25 to about 10 ppm, by weight of the total oil content of the infant formula, of a combination of lutein, lycopene, and beta-carotene with preferred weight ratios of the lutein to beta-carotene of from about 0.0196:1 to about 59:1, the lycopene to beta-carotene of from about 0.00805:1 to about 114:1, and the lutein to lycopene of from about 0.0117:1 to about 108:1. Also disclosed are methods of providing nutrition using the disclosed formulas. The nutritional formulas provide improved product stability and color characteristics.

In order to provide a spray dry method capable of producing a dry powder retaining the savor and flavor of a raw material and having solubility without any thermal deterioration, at a mass scale, a method for producing a dry powder keeping savor and flavor from a hydrous liquid material containing a savory and flavorful component and, preferably, a hygroscopic component by spray drying is disclosed, the method including spray drying the hydrous liquid material at the microfine liquid droplet state in gas atmosphere at the outlet temperature of a spray dryer at 20 to 90° C. and the outlet relative humidity of 1% RH to 40% RH, to prepare a dry powder of a mean particle size of 0.1 μm to 15 μm.

The present invention discloses Hemipteran insect inhibitory proteins, methods of using such proteins, nucleotide sequences encoding such proteins, methods of detecting and isolating such proteins, and their use in agricultural systems.

The invention relates to an oligochitosan and plant source substance-containing agricultural composition and applications, wherein the plant source substance is prepared by one or more of derris, tripterygium glycosides, tobacco, pyrethrum cinerariifolium, tagetes erecta, eupatorium adenophorum, radix stemonae, cayenne pepper, macleaya cordata, radix sophorae flavescentis, pyrethrum cinerariifolium, chinaberry, excoecaria sebifera, black nightshade herb, rhododendron sinensis sweet, coriaria sinica maxim, garlic, fruit of cubeb litsea tree, yellow flowered rhododendron, thymelaea, radix euphorbiae lantu, lysimachia foenum-graecum hance, peppermint, calamendiol, cortex cinnamomi, black pepper, artemisia scoparia, rhizoma alpiniae officinarum, mugwort, pepper, cynanchum komarovii, chinese honeylocust abnormal fruit, stramonium, ginko, camphora officinarum, caulis spatholobi, chinese mosla herb, herba asari, red sandalwood, erythrina indica, myrsine africana and fructus cnidii. The composition is low in people and livestock and non-target organism toxicity, fast degraded in the environment, low in residue, and free from environmental pollution. The oligochitosan and certain plant source substances in the composition are mixed and can achieve synergistic interaction, and the usage amount of the plant source substances can be reduced.

A refrigerated unit is well suited for storing fruits and vegetables. A household-sized refrigerated unit includes a storage space for retaining fruits and vegetables. The temperature within the storage space is controllable within a range of approximately 40-65 degrees Fahrenheit. The humidity level within the storage space is regulated to prevent unnecessary desiccation of the fruit and vegetables, and to prevent excessive condensation. The unit is provided with a mechanism for regulating the level of ethylene gas within the storage space to either retard or accelerate ripening, as desired.

Novel gas-permeable membranes which are particularly useful in the packaging of fresh cut fruit and vegetables, and other respiring biological materials. The membranes comprise a microporous film or other gas-permeable substrate and, coated on the substrate, a layer of a block copolymer having a heat of fusion of at least 5 J/g and containing polysiloxane polymeric blocks and crystalline polymeric blocks having a melting point of -5 to 40° C.

There are provided methods of treating edible matter comprising applying a composition comprising performic acid to the edible matter or a substrate therefor. Other embodiments are also disclosed.

The present invention provides modified multifunctional thiol-ene monomers wherein one or more thiols are reacted with a Michael addition reactive double bond compound. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers including the modified multifunctional thiols. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers and Michael addition reactive double bond molecules and a Michael catalyst. The formulations of the present invention can be photocured to make films or coatings. In a further disclosure, the formulations, including those comprised of unmodified multifunctional thiols and multifunctional enes, are photocured to form films applied to non-flexible or flexible polymer or non-polymer substrates suitable for food packaging, electronic products, optical products and other applications and free-standing films. The present invention further discloses photocurable thiol-ene formulations comprising thiol-ene monomers and Michael addition reactive double bond molecules and a Michael catalyst. These formulations are disclosed to form free-standing films and coatings on substrates when applied to flexible substrates. Such materials are suitable for use in the packaging of food products and other products which are to be maintained in a hermetically sealed relationship to the atmosphere.

An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.

Kits and compositions for producing an alginate gel are disclosed. The kits and compositions comprise soluble alginate and insoluble alginate/gelling ion particles. Methods for dispensing a self-gelling alginate dispersion are disclosed. The methods comprise forming a dispersion of insoluble alginate/gelling ion particles in a solution containing soluble alginate, and dispensing the dispersion whereby the dispersion forms an alginate gel matrix. The methods may include dispensing the dispersion into the body of an individual. An alginate gel having a thickness of greater than 5 mm and a homogenous alginate matrix network and homogenous alginate gels free of one or more of: sulfates citrates, phosphates, lactatates, EDTA or lipids are disclosed. Implantable devices comprising a homogenous alginate gel coating are disclosed. Methods of improving the viability of pancreatic islets, or other cellular aggregates or tissue, following isolation and during storage and transport are disclosed.

A package for storing oxygen sensitive goods includes a first web in the form of a tray which may include flanges, a valve or valves, carbon dioxide, a good or goods, such as red meat or other oxygen sensitive food and non-food products and a second web sealed to the tray in the form of a gas impermeable film to which has been fitted a one-way valve. The pressure within the package increases as a gaseous modified atmosphere is introduced through the one-way valve in the tray. The oxygen within the barrier bag is forced out of the one-way valve located on the film. A vacuum applied to the one-way valve on the film facilitates the removal of oxygen. Additionally, the atmosphere within the bag can be monitored by locating sensors within the gas stream leaving the one-way valve in the film as it leaves the interior of the package.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for preventing microbial growth in aqueous streams including the step of applying a composition of the invention to the stream. The compositions and methods can control microbial growth in aqueous streams used for transporting or processing food products.

Provided is a non-tea-based, packaged beverage which includes a sour seasoning, contains catechins at high concentration, and even after stored over along term, can still give a refreshing feeling specific to a sour taste. The non-tea-based, packaged beverage is free of the persistence of a sour taste, which is experienced when taken in sport scenes, and is excellent in mouth refreshment. Even in a form filled in an oxygen-permeable, clear container, the non-tea-based, packaged beverage shows excellent color tone stability. The non-tea-based, packaged beverage contains a purified product of green tea extract added to it. The purified product comprises non-polymer catechins in its solid constituents and has a content weight ratio of (B) oxalic acid to (A) the non-polymer catechins [(B)/(A)] in a range of from 0 to 0.002. The non-tea-based, packaged beverage comprises the following ingredients (A) to (D): (A) from 0.03 to 0.6 wt % of non-polymer catechins, (B) oxalic acid or a salt thereof at an ingredient (B)/ingredient (A) of from 0 to 0.02, (C) caffeine at an ingredient (C)/ingredient (A) weight ratio of from 0 to 0.16, and (D) from 0.03 to 1.0 wt % of a sour seasoning, and has a pH of from 2 to 6.

A method of preserving a food by contacting the food with a noble gas, a mixture of noble gases or a mixture containing at least one noble gas.

The invention relates to apparatus for generating ions in a gaseous medium, the apparatus comprising one or more needles (40) each presenting a shank (40.1) and an emitter end (40.2), a sheath (42) of composite material comprising glass fiber reinforced unsaturated polyester surrounding the shank (40.1) of each needle, and means (44, 46, 80) for applying a voltage between two portions of the shank of each needle.

A package for packaging food and non-food products. The package may include a tray with a cavity to receive the product, and a reclosable lid to help protect the product within the tray. The lid may lock into an interior portion of the tray below its upper surface. The cavity may be sealed with a primary seal that helps to maintain the integrity of the product and/or to help preserve a food product within the cavity. A sealing flange used to form the primary seal is located below the upper surface of the tray and within the interior region of the tray. A removable sealing layer may be sealed to the sealing flange to form a hermetically sealed cavity. A secondary seal may be provided to help maintain freshness of a food product after the primary seal has been broken, and/or to stabilize or maintain the integrity of the package. One or more interlock features may be provided for releasably securing the lid to the tray. The interlocks may be located external to the cavity and within the interior region of the tray below its upper surface. The interlocks may include a snap-fit configuration that generates an audible sound that signals when the lid is secured to and/or removed from the tray.

A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics: PR=ratio of oxygen to carbon dioxide=(20.94−B)/C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0

A multi-component liquid dairy product dispensing system is provided which preferably utilizes an ultrasonic mixing chamber to essentially instantaneously combine and reconstitute liquid dairy product streams of various concentrations, with or without water, into a single homogeneous final liquid dairy product. Depending on the ratio of the liquid dairy products, a resultant liquid dairy product is provided which possess the same quality and attributes of the traditional liquid dairy products known by consumers, and can meet the regulatory standards for identification for various milk and cream products with respect to milk solids and fat content percentages. The liquid dairy product streams are preferably aseptic products in order to increase their shelf-life and stability. The resultant liquid dairy product dispensing system provides a system which is capable of rapidly providing a variety of liquid dairy products.

[Problem] To provide a polyethylene container which enables a non-oily viscous content such as ketchup or the like to favorably run down when the container is inverted.

[Means for Solution] A polyethylene container having at least a polyethylene resin layer on the inner surface thereof, wherein the polyethylene resin layer on the inner surface of the container contains an aliphatic amide in an amount of not less than 500 ppm but less than 4000 ppm.

The present invention discloses a composition and method of providing ionic forms or compounds of any combination of three metals to produce a product that can be used as a antimicrobial as defined by the U.S. Environmental Protection Agency (EPA) such as a hard surface disinfectant and as a foliar spray or water treatment for the control of various diseases in garden row, field and tree crops, on hard surface areas such as equipment from infected fields or in hospitals, homes, etc. as well as against a wide range of human, plant and animal diseases. Additionally, the composition of the present invention is able to be used to coat and otherwise treat and disinfect food products such as but not limited to fish and shellfish, meat, milk, poultry, eggs and irrigated crops (both food and nonfood crops) as well as non food products as defined in the EPA exemption from tolerance for copper and copper products. The composition may include inerts such as surfactants, detergents and buffers to adjust the pH. The composition remains soluble in water and is useful efficacious against the spread of bacteria, viruses and fungi and other pathogens within a source of water such as a reservoir or pool. Alternatively, the composition may be in aerosolized, misted, vaporized, fogged, humidified forms to produce micronized particles which are able to remain in suspension in the air for long periods of time in order to act on air-borne fungal spores and/or pathogens.

The invention provides a preparation method and application technique of Chinese herbal medicine preservative for vegetables, especially a preserving method of stalk vegetables such as wormwood at normal-temperature condition, comprising a concrete composition of Chinese herbal medicine preservative and application method. The Chinese herbal medicine preservative comprises a Chinese herbal medicine extracting solution, a film-forming agent and a solvent. The growth of the microbe on the surface of the stalk vegetables such as wormwood is inhibited using the sterilization and antiseptic action of the Chinese herbal medicine extracting solution, at the same time a layer of film is formed on the surface of the vegetable using the film-forming agent and the vegetables respiration and other physiological action are reduced, therefore the shelf life can be prolonged and the storage period of stalk vegetables such as wormwood can be prolonged to above two times than the prior technique.

The invention discloses a fruit and vegetable micro encapsulated fresh-keeping agent, which is prepared from chitosan, propolis and beta-cyclodextrin which are used as wall materials and cassia oil, rosemary oil and lemon oil which are used as core materials. The fruit and vegetable micro encapsulated fresh-keeping agent is prepared by the following steps of: adding the beta-cyclodextrin and water in a three-port bottle; electrically stirring and heating to 60-70DEG C for dissolving the beta-cyclodextrin into the water; continuously stirring and cooling to 40-45DEG C; adding the core materials of the cassia oil, the rosemary oil and the lemon oil to ensure that the mixed essential oil is uniformly dispersed in solution; then slowly cooling to the room temperature to obtain a beta-cyclodextrin-essential oil microcapsule; adding the mixed wall material of the chitosan and the propolis; adding glycerol and tween-80; and continuously stirring for 30 minutes to form the micro encapsulated fresh-keeping agent. in the invention, the beta-cyclodextrin-essential oil microcapsule is smeared on the surface of the fruit and vegetable by the film forming characteristics of the chitosan and the propolis and an essential oil fresh-keeping agent is continuously released under the action of the microcapsule, so that the aim of keeping the quality of the fruit and vegetable can be achieved.

An apparatus and method are provided for formulating and aseptically filling liquid products. A first liquid source includes at least one first liquid component; a second liquid source includes at least one second liquid component; and a container includes a body defining an empty, sterile storage chamber therein that is sealed with respect to ambient atmosphere. The container is introduced into a sterile filling chamber. A first filling member coupled in fluid communication with the first liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the first liquid component is aseptically introduced through the first filling member and into the storage chamber. A second filling member coupled in fluid communication with the second liquid source is placed in fluid communication with the storage chamber of the container located in the sterile filling chamber, and the second liquid component is aseptically introduced through the second filling member and into the storage chamber and, in turn, the first and second liquid components are combined into a liquid product formulation within the sterile chamber of the container. The first and second filling members are withdrawn from fluid communication with the storage chamber of the container located within the sterile filling chamber, and the filled storage chamber is sealed with respect to ambient atmosphere to hermetically seal the liquid product formulation within the storage chamber of the container.

A canned pet food product having a base layer and an upper layer. The base layer is formed of solid food pieces in a gravy which makes up about 20% to about 40% of the base layer. The upper layer, which provides about 20% to about 80% by weight of the pet food product, is a substantially solid foodstuff. The substantially solid foodstuff is capable of supporting the base layer when the pet food product is inverted. The separation between the layers is clear and distinct.

A process for preparing high-activity bacterial product used directly to prepare the pickled vegetables includes such steps as respectively culturing three bacteria including lactobacillus plantarum, lactobacillus brevis, etc. in vegetable juice, oscillating culture while dripping NaOH solution to control acidity, centrifugal concentrating, adding freeze-drying protectant, vacuum freeze-drying to obtain their bacterial products, and proportionally mixing them with prepared yeast.

Carbonated beverages can have a substantially reduced concentration of water soluble materials derived from biaxially oriented thermoformed beverage containers. Such containers can comprise a permeant barrier and an active trap for water soluble materials that can be removed from the thermoplastic by extraction into the carbonated beverage. The improved container material comprises a blow molded thermoplastic polyester web comprising a compatible modified cyclodextrin material having pendent moieties or substituents that render the cyclodextrin material compatible with the container thermoplastic. The cyclodextrin material, after it is added to the polymer material, acts as a barrier and to trap extractable materials as they permeate through the thermoplastic polyester. The cyclodextrin molecule has a large center cavity having properties that increase the likelihood that organic molecules will be absorbed and trapped in the center pore. The resulting polyester is substantially resistant to any extraction of soluble materials from the polyester material by the carbonated beverage.

The invention discloses lactobacillus used for biological preservation, which is named Lactobacillus plantarum and has been collected in China Center for Type Culture Collection on June 21, 2010 with the collection number of CCTCC M 2010150. The lactobacillus can be used for fruit preservation. The application method comprises the following steps: heating and dissolving an acidizer in water, reducing temperature to normal temperature, adding lactobacillus powder, uniformly mixing, spraying onto fruits in an atomized mode, and storing the fruits at normal temperature or low temperature. Under the condition of normal temperature, the fruits can be preserved for 3 months, and under the condition of low temperature, the fruits can be preserved for 6 months. The Lactobacillus plantarum is obtained by screening a large amount of lactobacillus, can control peel browning and reduce fruit morbidity, and also can properly reduce fruit moisture violation, inhibit the metabolism of the fruits, and prolong the refreshing time.