Antimicrobial compositions comprising one or more compound components generally recognized as safe for human consumption, and related methods of use, such compositions and methods as can be employed in a wide range of agricultural, industrial, building, pharmaceutical and/or personal care products and, applications.
Antimicrobial Compositions and related methods of use
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ESPRESSO COFFEE DISPENSING SYSTEM AND METHOD
An espresso coffee dispensing system including at least one espresso coffee production machine including at least one espresso coffee dispensing unit, the unit comprising a filter for containing ground coffee powder and hot water feeder; a coffee grinder having an exit port for coffee powder and a temperature sensor disposed in proximity to the exit port to measure the temperature value of the ground coffee powder leaving the port; electronic controller associated with the coffee grinder to determine the water temperature value.
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PEPPER DE-STEMMING METHODS AND APPARATUS
A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.
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OPTICAL QUALITY CONTROL SYSTEM
Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.
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Germinating Device For Raw Coffee Beans And Germinating Method Using Same
Disclosed herein are a germination apparatus for raw coffee beans and a germination method of raw coffee beans using the same that are capable of germinating a large amount of raw coffee beans within a short period of time, thereby remarkably increasing the content of γ-aminobutyric acid (GABA).
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COMPOSITIONS AND METHODS FOR REDUCING MERCURY IN FOOD
The present invention provides compositions and methods for reducing the amount of mercury contaminant in food articles such as fish.
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MOULDED RECEPTACLE FOR DRUPES, SUCH AS OLIVES, AND METHOD AND DEVICE FOR AUTOMATICALLY PITTING AND/OR FILLING THE DRUPES USING THE MOULDED RECEPTACLE
In a holding mold part for drupes, particularly for holding olives for their treatment, such as pickling, pitting, filling, and the like, which can be put together, in centered manner, from an upper part and a lower part, and between which parts multiple cavity sections that complement one another for holding the olives are situated in the mold part, at least the cavity sections in the upper part are configured by a flexible end as part of a clamped film insert, to compensate for different natural lengths of the raw olives to be treated. Furthermore, a method simultaneously treats multiple olives, from their raw state to the filled end product, and a device for this purpose has multiple work stations, wherein the holding mold part can be used not only in the method but also in the device.
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SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
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ISOMALT IN CEREAL PRODUCTS
The present invention relates to cereal products comprising cereals and a mixture of 1,6-GPS and 1,1-GPM, methods for the production thereof and the use of a mixture comprising 1,6-GPS and 1,1-GPM for producing cereal products.
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Airflow for banana cooling and ripening
A stackable box configuration for shipping bananas is provided to improve airflow both vertically and horizontally through the boxes stacked in pallets without compromising the size of the boxes or pallets or the strength of the boxes.
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System and Method for Treating Food Products to Reduce Pathogens and Other Contaminants
A system and method for treating a food product to reduce the level of pathogens and/or enhance the food product generally comprises a conveying mechanism having a conveyor apparatus to convey raw food product placed in product compartments, a modular treatment unit that receives the product in the compartments, a treating apparatus that directs treated air to the food product and a controller for controlling the operation of the system. The system also has an input apparatus for placing the food product in the compartments, a by-pass apparatus for diverting untreated food product and a mechanism for discharging treated food products for further processing and/or packaging. The small product compartments provide for more efficient and effective treatment of food products, the system is substantially self-cleaning and the modular treatment units allow the user to easily and less expensively upgrade or modify the system for different food products and treatment processes.
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Process for the Production of Cheese Milk
A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment,(b) solids are removed from the heat-treated product,(c) the resulting intermediate is skimmed,(d) the skimmed milk such obtained is subjected to microfiltration, and(e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is(f) pasteurized in a final step.
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Process for the Production of Cheese Milk (II)
A process for the production of cheese milk is suggested, wherein (a) solids are removed from raw milk in a cold condition,(b) the resulting intermediate is skimmed,(c) the skimmed milk such obtained is subjected to microfiltration at a temperature in the range of from 5 to 25° C.,(d) the resulting permeate is adjusted to yield the desired fat. content by adding an amount of cream that was separated in step (b), and the standardized milk such obtained is, and(e) pasteurized in a final step.
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MULTI-LAYERED CHILLED DESSERT
The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.
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Bubble Implosion Reactor Cavitation Device, Subassembly, and Methods for Utilizing the Same
An apparatus is disclosed. The apparatus includes a bubble implosion reactor cavitation device. The bubble implosion reactor cavitation device includes a tube-shaped cylindrical body including an upstream, a distal end surface and a downstream, proximal end surface. The tube-shaped cylindrical body defines an axial passage that extends through the tube-shaped cylindrical body between the upstream, distal end surface and the downstream, proximal end surface. The apparatus also includes a bubble generator subassembly connected to the tube-shaped cylindrical body. The bubble generator subassembly is at least partially disposed within the axial passage defined by the tube-shaped cylindrical body. The apparatus also includes a retaining member connected to the tube-shaped cylindrical body for retaining the bubble generator subassembly within the axial passage defined by the tube-shaped cylindrical body.
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INDUCTION-BASED HEAT RETENTIVE SERVER
A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature.
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Kit of Parts, System And Method For Providing Survival Assistance In An Emergency
The present disclosure describes a kit of parts, system and method for providing survival assistance in an emergency, the kit of parts includes a sealable container for storing emergency tools and materials therein, a lid that removably attaches to the sealable container, a collapsible band that, when expanded, slidably engages the exterior circumference of the sealable container and that, when collapsed, is stored within the sealable container, a carabiner that attaches to the collapsible band, a first reshaped paper clip that attaches to the collapsible band and edible material, a second reshaped paper cip that attaches to the collapsible band and an edible material and a wire saw that attaches to the collapsible band.
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Taste Enhancement
A method of enhancing a taste sensation in a consumable composition, comprising the addition thereto of a taste provider selected from a taste provider compound and a mixture of a taste provider compound with a taste enhancement compound, there being additionally added thereto a taste sensation-enhancing quantity of choline chloride.
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Extruded Noodle and Die Piece for Extruded Noodle
Disclosed is an extruded noodle having a hole extending therethrough in a longitudinal direction, wherein: the hole closes or contracts during boiling or rehydration in hot water; and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.
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METHOD FOR PRODUCING AERATED FOOD PRODUCTS
The present invention relates to aerated food products and a method for their preparation. In particular, the present invention relates to improved aerated confectionery such as marshmallows and marbits and methods of their preparation.
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