3402results about "Milk preservation" patented technology

A falling film evaporator includes a flow distributor for uniformly distributing a two-phase refrigerant mixture across a tube bundle. The flow distributor includes a stack of at least three perforated plates each of which are separated by nearly full-width, full-length gaps or chambers. The flow distributor may also include a suction baffle and / or a distributor baffle. The distributor baffle extends downward to provide a hairpin turn past which refrigerant travels before exiting the evaporator. This directional change helps separate liquid from a primarily gaseous refrigerant stream. The suction baffle has various size openings to ensure that the flow rate of refrigerant through the hairpin turn is generally uniform and is maintained low enough to ensure liquid disentrainment over and along the length of the tube bundle within the evaporator.

The present invention provides a method and apparatus for using light emitting diodes for curing and various solid state lighting applications. The method includes a novel method for cooling the light emitting diodes and mounting the same on heat pipe in a manner which delivers ultra high power in UV, visible and IR regions. Furthermore, the unique LED packaging technology of the present invention utilizes heat pipes that perform very efficiently in very compact space. Much more closely spaced LEDs operating at higher power levels and brightness are possible because the thermal energy is transported in an axial direction down the heat pipe and away from the light-emitting direction rather than a radial direction in nearly the same plane as the “p-n” junction.

The present invention relates to compositions including peroxyacetic acid and peroxyoctanoic acid and methods for reducing microbial contamination on poultry. The methods include the step of applying a mixed peroxycarboxylic acid composition to poultry.

An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

An actively heated mug, travel mug, baby bottle, water bottle or liquid container is provided. The mug, travel mug, baby bottle, water bottle or liquid container can include a body that receives a liquid therein and a heating or cooling system at least partially disposed in the body. The heating or cooling system can include one or more heating or cooling elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug, travel mug, baby bottle, water bottle or liquid container can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating or cooling elements. The mug, travel mug, baby bottle, water bottle or liquid container also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating or cooling system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and / or operate the heating or cooling element to actively heat or cool at least a portion of the body to maintain the liquid in a heated or cooled state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug, travel mug, baby bottle, water bottle or liquid container can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

An ultraviolet (UV) light disinfection method and apparatus is provided that disinfects produce products such as fruits and vegetables by direct exposure to ultraviolet light. The disinfecting UV light eliminates pathogens, such as molds and bacteria from the surfaces that it illuminates. The produce product is disinfected over its entire surface. The produce product can be rotated on a conveyor, to illuminate all of the exterior surface of the produce product with a disinfecting UV light source. To better respond to produce products of varying height and size, the UV light disinfection apparatus can include an automatic actuator. The automatic actuator maintains the UV light source at a preselected level of separation between the produce product and the UV light source. The automatic actuator is responsive to a height sensor that detects the top height of the produce product.

An improved protein beverage / drink composition which may provide a relatively high protein content, ranging from about 0.01% by weight to about 15% by weight, while optionally employing a carbonation concentration between about 0.1 volumes of carbonation (per volume of liquid drink solution or liquid drink suspension) to about 6 volumes of carbonation. Preferably the protein is a protein, such preferably as whey protein, or others. The protein beverage may contain juice and / or an additive which provides energy generation enhancement. The protein beverage may be heat treated to inactivate pathogenic microbes in the presence of the carbonation which may be used to provide taste and mouth feel for the drink. Typically, the treatment for pathogenic microbe inactivation is carried out in the individual package used for storage and handling of the protein drink.

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

PCT No. PCT / GB98 / 02840 Sec. 371 Date Jul. 14, 1999 Sec. 102(e) Date Jul. 14, 1999 PCT Filed Sep. 18, 1998 PCT Pub. No. WO99 / 13741 PCT Pub. Date Mar. 25, 1999Food is rendered sterile by UV irradiation, preferably with UV at 265+ / -15 nm. A sterilization unit may include UV sources (90, 100, 110, 120) and a heat source, which may be a broad band UV source, a source of IR or microwave radiation. A combined microwave / UV unit can be used to defrost frozen food and simultaneously sterilize it or maintain sterility. Heating prior to UV irradiation can enhance the sterilization, as can rapid cooling after irradiation. Irradiation can also be enhanced by displacing the food during irradiation e.g. by supporting it on a rotatable support (135) and / or by displacing it relative to the support surface.

Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.

A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

Described is a method of sanitizing meat product using aqueous streams having an antimicrobial composition added to the stream. Preferably, the antimicrobial composition includes a mixture of one or more carboxylic acids having up to 18 carbon atoms and one or more peroxycarboxylic acids having up to 12 carbon atoms, preferably a mixture of a C.sub.2-4 peroxycarboxylic acid and a C.sub.8-12 peroxycarboxylic acid.

An appliance for cooking a food item comprises a bottom housing, a top housing, and a cooking assembly. The cooking assembly comprises a top heated plate, a bottom heated plate, and a center ring therebetween. The top heated plate is selectively movable between (i) an open position and (ii) a closed position in which a top cooking cavity is selectively formed by the top heated plate and the top housing when the top housing is in a closed position. The bottom heated plate is selectively movable between (i) an open position and (ii) a closed position in which a bottom cooking cavity is selectively formed by the bottom housing and the bottom heated plate. A center cooking cavity is selectively formed by the top heated plate, the center ring, and the bottom heated plate when the top and bottom heated plates are in their respective closed positions.

Disclosed is a fermented whey preparation produced by carrying out high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor as such. The fermented whey preparation has a fermentation-derived unique and good flavor and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. The fermented whey preparation is also excellent in thermal stability and safety.

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.

Apparatus and method for forming beverages using a beverage cartridge and sonic energy. A cartridge may include a sonic receiver, such as a feature that extends into an interior space of the cartridge and is arranged to receive a sonic emitter that introduces sonic energy into the interior space. The sonic receiver may be excited by sonic energy, which causes the sonic receiver to itself introduce sonic energy into the cartridge.

A system and method for managing food production, inventory and delivery in a restaurant by automatically monitoring the types and quantities of food types that have been cooked and are in a cooked food holding area. Food holding trays are equipped with radio frequency identification (RFID) tags, and holding cabinets are equipped with RFID interrogators. The type and quantity of food items are determined manually or by machine vision or weighing systems, and the data is stored on the RFID tags and in a controller. The system manages the use of food items on a first-in, first-out basis, alerts operators when the inventory of an item is nearing exhaustion, and alerts operators when food items in the holding area must be discarded. The system manages movable trays of food no matter where in the facility they are located.

The present invention relates to a novel natamycin dosage form for the food industry, and more particularly to microcapsules where natamycin is encapsulated within a physiologically acceptable shell to provide a protected natamycin product. The present invention relates also to novel processes for preparing the capsules according to the invention, as well as to the use of the capsules of the present invention. The invention further relates to food products containing natamycin in encapsulated form.

In a driven axle assembly (12) for a motor vehicle that includes a differential housing located substantially in the center of the axle and tubes (16, 17) extending laterally from the differential, surrounding axle shafts (20) and opening into a lubricant reservoir (60) in the differential housing, a system for circulating and cooling axle lubricant includes a cover (26) for closing and sealing the housing having a first aperture into the housing where a ring gear rotates through the lubricant reservoir. The aperture in the cover opens to a chamber that holds lubricant carried through the aperture by the rotating ring gear. Conduit (72) connected by a hydraulic fitting to the chamber has its opposite end connected to an oil cooler mounted on the axle tube. Conduit (78) returns the lubricant to the reservoir in the differential housing. Lubricant flows via a gravity feed through the first conduit into the cooler and back to the housing reservoir via the second conduit, effectively cooling the lubricant without the addition of a pump.

A system enabling the performance of ecologic cooking of food, wherein a first ambient of heat tempered by humidity is built up, containing the food and being uniformly tempered from a second ambient consisting of hot water and / or steam, said device comprising an external container and its cover provided with a device for facilitating the regulation of aeriform fluids and / or steam, within said container there is an interchangeable internal container as an accessory in which food to be cooked is placed, the container and cover are fastened together by a semi-hermetic closing system, said cover having the regulation device for outlet of the aeriform fluid; the internal container is hanging, on at least one point, inside the external container permitting the isolation of food from red-hot metal, so that the food placed in said interchangeable internal container or first ambient of heat tempered by humidity are cooked by effect of heat produced from a second ambient consisting of water and / or steam, the second ambient being external to the first ambient of heat tempered by humidity, said ambients may be or may not be in communication between each other.

A high-speed griddle for cooking food products has a griddle platen having a cook surface for receiving food products thereon, and heating means are provided for heating the platen. A clamshell cover is configured for sealing contact with the cook surface of the platen, the cook surface and cover cooperating to enclose a cook volume. An electromagnetic energy source is configured for emitting energy into the cook volume, the energy source emitting energy of a frequency selected to cause internal heating of food products within the cook volume. In addition, a convection air system is configured to provide a flow of heated air into the cook volume. The heated platen, electromagnetic energy source, and convection air system cooperate to rapidly cook food products within the cook volume.

RF energy provided by electrodes positioned between a product is used to heat a product that exhibits a variable impedance during the heating process. As the product's impedance changes during the heating process, RF heating system impedance can be maintained constant by adjusting the distance between the electrodes, adjusting the impedance of a variable impedance device connected between the RF power source and an electrode, or a combination of electrode distance adjustment and impedance adjustment of the variable impedance device. The system is particularly applicable to the heating or pasteurization of bulk food products with multiple heating zones.

An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

Method for sterilizing foods using both ultra-high pressures and high temperatures. The instantaneous temperature change that occurs when pressure is applied combines a high-temperature short-time process with ultra-high pressure to deliver a fast and therefore gentle thermal process to a pre-packaged product. The process involves heating a food to a pre-pressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature. The method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions.