Clustoidal multilamellar soy lecithin phospholipid structures are provided. A process enables comprehensive and uniform encapsulation of nutritional and/or pharmaceutical ingredients in multilamellar clustoidal soy lecithin phospholipid (prodosome) capsules facilitating superior absorption of nutritionally and pharmacologically active therapeutic substances that provide benefits following absorption of the energetically enhanced electrolyte-impregnated phospholipids. Methods of use for the soy lecithin phospholipid (SLP) materials are contemplated including delivery of one or more nutrients or nutritional/pharmaceutical compositions as desired through oral and topical administrations.

A container includes a metal end applied and sealed to an all-thermoplastic container body by a crimp-seaming or double-seaming operation. The metal end has an outer curl joined to a chuck wall that extends down from the curl. One or both of the inner surface of the container side wall and the outer surface of the chuck wall has/have a heat-sealable material thereon. The metal end is crimp-seamed or double-seamed to the container body and the heat-sealable material(s) are heated to soften or melt such that the interface between the chuck wall and the side wall is fused. The interface is oriented along a direction relative to internal pressure exerted on the metal end such that stress on the interface caused by the internal pressure is predominantly shear stress.

A method for deep vacuum packaging of a food product and a system for implementing this method. The food product and at least one additive are placed in a mixing device. The mixing device is evacuated and its contents are mixed to ensure a penetration of the additive(s) in the food product and to outgas the mixture until an absolute pressure is less than or equal to 30 mbar. The temperature of the food product is less than the boiling temperature of the liquid and the additives contained therein at a particular pressure. At least a portion of the mixture cold blanched is packaged in a tight container. The container is optionally pasteurised/sterilized in a short time by controlling the pressure and temperature conditions such that the container does not open or become crushed under the effect of a pressure difference between the inside of the container and the autoclave.

A freshness maintenance system includes a freshness detection unit that detects the freshness of an agricultural product by detecting ethylene gas, and a maturation suppression unit that irradiates light having a sterilizing effect or generates an electromagnetic wave. A processing unit of the freshness maintenance system controls the maturation suppression unit based on the freshness detected by the freshness detection unit to suppress the freshness of the agricultural product.

Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber that performs a pasteurization or other process on the conveyed items. The angled axial fan enhances air flow around a product being processed on the conveyor belt.

Apparatus and methods for bulk processing items on a conveyor belt using an angled axial fan that extends obliquely into a processing chamber that performs a pasteurization or other process on the conveyed items. The angled axial fan enhances air flow around a product being processed on the conveyor belt.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A system for processing material, including at least one microwave generator, at least one microwave guide operatively connecting the at least one microwave generator to at least a first conveyor unit, and the first conveyor unit provided in a first housing that comprises at least one opening configured to receive microwave energy via a first microwave guide. The first conveyor unit is configured to receive and process a quantity of material, which includes heating the material to a first temperature by applying microwave energy to the material within the first housing.

The present invention relates to a method for preparing a yeast protein concentrate, said method comprising the lysis of yeast cells in a suspension that was adjusted to a particular pH prior to lysis, subsequently subjecting the soluble fraction obtained from lysis to filtration to reduce the content of molecules smaller than 30 kDa, and optionally drying the solution obtained from filtration. The present invention further relates to a yeast protein concentrate obtainable by the method of the invention. The yeast protein concentrate comprises a high amount of proteins which are still folded and are therefore capable of aggregation to form a solid protein matrix upon heating. In addition, the yeast protein concentrate of the invention will be of unobtrusive taste and is therefore particularly suited for use in the preparation of food items, such as meat substitute products.