Abstract:
The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition.
Abstract:
An apparatus for extracting a vaporizable substance, from a material containing such substance, comprises an irradiation chamber for irradiating the material with electromagnetic radiation to vaporize the substance. The substance may comprise water and the material is dehydrated. The electromagnetic radiation comprises microwaves. The irradiation is conducted in the near-field range of the electromagnetic radiation. In one aspect, the electromagnetic radiation within the waveguide evanescently couples with the material.
Abstract:
The invention is a refrigerator comprising a vegetable room (405) for storing fruits or vegetables in the refrigerator, and a plurality of light sources (437) for illuminating light to spaces in the vegetable room (405), wherein the light source (437) combines the light of a wavelength that enables the penetration of light into surfaces of the fruits or vegetables and the light of a wavelength that enables the penetration of light into interiors of the fruits or vegetables for the purpose of illumination. Accordingly, high-quality fruits or vegetables enhanced in nutrient value can be stored, and making it easier to associate the illumination with the foods to be stored, it is possible for the user to recognize the temperature condition in the storage room at first sight.
Abstract:
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, a rotatable cylindrical cage 64 in the vacuum chamber for rotating the containers, a piston 114 for moving the rotating containers through the vacuum chamber, and means for unloading the containers of dehydrated material from the vacuum chamber. The apparatus may include an equilibration chamber 150 for cooling the dehydrated material under reduced pressure, and a transfer module 42 to transfer the containers from the vacuum chamber to the equilibration chamber. The apparatus has a microwave transparent window 54 for transmission of radiation into the vacuum chamber, and a gas jet 58, 60, 62 for blowing a stream of gas, such as air or nitrogen, into the vacuum chamber adjacent to the window.
Abstract:
An apparatus and method for microwave vacuum-drying of organic materials, such as food products. The apparatus has a microwave vacuum chamber 20, a loading module 36 to load containers 38 of the organic material into the vacuum chamber, a rotatable cylindrical cage 64 in the vacuum chamber for rotating the containers, a piston 114 for moving the rotating containers through the vacuum chamber, and means for unloading the containers of dehydrated material from the vacuum chamber. The apparatus may include an equilibration chamber 150 for cooling the dehydrated material under reduced pressure, and a transfer module 42 to transfer the containers from the vacuum chamber to the equilibration chamber. The apparatus has a microwave transparent window 54 for transmission of radiation into the vacuum chamber, and a gas jet 58, 60, 62 for blowing a stream of gas, such as air or nitrogen, into the vacuum chamber adjacent to the window.
Abstract:
Die Erfindung betrifft ein Verfahren zur Bekämpfung von Schädlingen bei Vorratswaren, insbesondere bei Tabakerzeugnissen, welches dadurch gekennzeichnet ist, daß das Befallsgut zeitweise bei Minustemperaturen schockgefroren wird, wobei die Mindesttemperatur und die Mindestdauer der Schockbehandlung so gewählt wird, daß der Vorratsschädling in all seinen Entwicklungsstadien abgetötet wird. Mit der vorliegenden Erfindung wird daher in vorteilhafter Weise ermöglicht, die Schädlingsbekämpfung am Befallsgut effektiv und nachhaltig durchzuführen, da neben dem Käfer und den Larven ferner die Eier des Schädlings abgetötet werden und somit eine Entwicklung von Eiern zum Larvenstadium zu einem späteren Zeitpunkt verhindert wird. Zum anderen kann mittels des erfindungsgemäßen Verfahren auf hochgiftige Chemikalien verzichtet werden, die Rückstände an den behandelten Waren zurücklassen können und somit dann eine Gesundheitsbelastung für den die jeweilige Ware Verzehrenden darstellen. Aufgrund des möglichen Verzichts auf hochgiftige Chemikalien ist das Verfahren auch sehr wirtschaftlich, da zeitaufwendige und kostenintensive Sicherheitsmaßnahmen überflüssig werden.
Abstract:
Bei diesem Verfahren werden die Produkte nach einer thermischen Behandlung einer Ueberdruckbehandlung von mindestens 10 Sekunden ausgesetzt. Anschliessend wird aus dem Ueberdruck direkt ins Vakuum entspannt, wodurch die Zellen aufgeschlossen werden, so dass die nachfolgende Trocknung im Vakuum rascher erfolgt und eine poröse Struktur erhalten wird.
Abstract:
Dans le procédé décrit, on mélange des fruits à rotation libre avec du sucre cristallin ou une solution de sucre très concentrée et on stérilise ensuite thermiquement ce mélange de fruits et de sucre. Après avoir soigneusement formé le jus, on sépare les fruits de ce dernier que l'on règle au moins approximativement sur la consistance des fruits, puis on réunit à nouveau le jus et les fruits. Le mélange est ensuite chauffé, pendant une courte durée, dans une région de chauffage par un champ de micro-ondes excité dans un mode E01. Le procédé convient particulièrement pour les préparations fruitées à base de fruits à chair molle, dont les propriétés demeurent largement inchangées. Les préparations fruitées ainsi obtenues s'utilisent seules ou en mélange avec des produits alimentaires, par ex. des yaourts, de la caillebote ou des entremets.
Abstract:
An apparatus for extracting a vaporizable substance, from a material containing such substance, comprises an irradiation chamber for irradiating the material with electromagnetic radiation to vaporize the substance. The substance may comprise water and the material is dehydrated. The electromagnetic radiation comprises microwaves. The irradiation is conducted in the near-field range of the electromagnetic radiation. In one aspect, the electromagnetic radiation within the waveguide evanescently couples with the material.