Abstract:
The present disclosure generally relates to methods of preparing spherical salt particles for industrial, medical, and other uses. The methods can include combining the angular salt particles with a quantity of finishing media, for example, into a receptacle. Thereafter, the angular salt particles and the finishing media can be moved or agitated until the angular salt particles have a desired sphericity.
Abstract:
A refrigerator is described (1) having at least one fresh food compartment (2) wherein foodstuffs to be cooled are placed, a vacuum compartment (3) situated in the fresh food compartment (2), wherein foodstuffs are placed for being stored without being deteriorated, a pump (4) that enables the air inside the vacuum compartment (3) to be evacuated, and at least one ultraviolet lamp (5) that is situated on the vacuum compartment (3) and that provides sterilization.
Abstract:
An apparatus and method for increasing Vitamin D content in mushrooms is disclosed. A mushroom slurry of comminuted or pulverized mushrooms or mushroom parts and liquid, such as water, is passed under a UV light source. The slurry may be conveyed to the UV light source by a vibrating conveyor. After UV light exposure, the treated slurry may be dried and ground into a powder, or the treated slurry may be filtered and the insoluble portion may be dried and ground into a powder. The irradiated mushroom powder has a mass fraction of Vitamin D2 of at least 2500 IU/gram of powder, and more preferably at least 20,000 IU/gram of powder. Irradiated mushroom powder may be incorporated into consumable food product for humans or animals, and/or may be incorporated into topical preparations for cosmetic use.
Abstract:
Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.
Abstract:
This disclosure describes methods, devices, and systems for introducing cavitations into a liquid. In some implementations, the methods and devices allow for small batch processing of a liquid with a transducer, which introduces ultrasonic energy into the liquid causing cavitations. In some instances, the cavitations may fragment or degrade compounds within the liquid and enhance the quality of the liquid. This disclosure also describes methods and systems of introducing cavitations into a liquid via a continuous flow system to process a large quantity of liquid.
Abstract:
A method of thawing, heating, cooking and/or baking a foodstuff material, in particular a dough-based product, a pasta, a frozen dough, a panada, a minced meat pasta or a vegetable pasta, in a microwave field. The foodstuff material contains an added microwave absorber in an amount of 0.5 to 5.0% by weight with respect to the total weight of the foodstuff material. The microwave absorber is selected from orthophosphates (PO4)3−, hydrogen phosphates (HPO4)2−, dihydrogen phosphates (H2PO4)−, diphosphates (P2O7)4− (pyrophosphates), metaphosphates [(PO3)22−]n, tripolyphosphates (P3O10)5− or more highly condensed phosphates with an average chain length of 3 to 50, carbonates, hydroxides, citrates and gluconates of the metals calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn) and copper (Cu) with the proviso that the water solubility of the microwave absorber at 20° C. is less than or equal to 50 g/L water and the microwave absorber has a pore volume of more than 3.0×10−3 cm3/g and less than 200×10−3 cm3/g.
Abstract:
Biomass (e.g., plant biomass, animal biomass, microbial, and municipal waste biomass) is processed to produce useful products, such as food products and amino acids.
Abstract:
A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.
Abstract:
The safflower seed beverage contains a safflower seed extract, a black sesame extract, at least one flavoring ingredient, and water. The safflower seed beverage is made by placing a mixture of safflower seeds, black sesame seeds, the at least one flavoring ingredient, and the water into a juicer and running the juicer to extract from the mixture the safflower seed beverage in a form of a drinkable stable emulsion. The black sesame seeds are in an amount of about 75 to 180% by weight of the safflower seeds and the carrots are in an amount of about 2,100 to 2,500% by weight of the safflower seeds. In addition, the water is in an amount of about 50 to 250% by weight of the safflower seeds.