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.

Embodiments of the present disclosure relate to a food thawing apparatus. An example food thawing apparatus includes a thawing chamber configured to receive a plurality of frozen products; at least one refrigeration element configure to cool air within the thawing chamber; at least one heating element configured to heat air within the thawing chamber; a plurality of fans spaced vertically apart from one another and in alignment with a vertical axis, wherein: at least one fan is configured to generate an airflow of heated air within the thawing chamber, the airflow configured to thaw the frozen products; and at least one rotational element configured to rotate the at least one fan about the vertical axis between a first orientation and a second orientation to adjust the direction of the airflow within the thawing chamber, wherein the fan is configured to continue to generate the airflow as the frame is rotated.

A food processing apparatus includes: a reaction tank that contains a reaction liquid including a food ingredient; a reaction pipe that is disposed in the reaction tank and on whose outer surface a photocatalyst (included in a thin film layer) is provided; a light source that irradiates the photocatalyst with light from inside of the reaction pipe; a dissolved oxygen concentration measurer (dissolved oxygen meter) that measures a dissolved oxygen concentration in the reaction liquid; and a controller that stops light irradiation from the light source if a measured dissolved oxygen concentration exceeds a preset first dissolved oxygen concentration.

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 t.sub.0, 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.

The invention relates to a thermal treatment device, such as a pasteurizer, cooler or heater, having at least one container feed device for feeding containers each to one mass flow conveyor comprised by the thermal treatment device. The treatment device adjoins the at least one container feed device. The container feed device comprises: an at least one-track infeed conveyor; a first group of a plurality of parallel first conveyors; a second group of a plurality of parallel second conveyors which are arranged so as to be parallel and adjoining the first group. The containers can be transferred from the second group to a mass flow conveyor transversely to the second direction, in the direction. The invention furthermore relates to a method for operating the thermal treatment device with the at least one container feed device.

The invention is a freezing apparatus and method for freezing a liquid in a rapid and efficient manner. The apparatus includes a frame, a freezing mold assembly that is removably mounted within the frame, and a central nozzle for distributing the freezing liquid throughout the mold assembly. The freezing mold assembly includes a plurality of freezing cells that are configured to receive the liquid and freeze it quickly, while the central nozzle distributes the liquid evenly throughout the mold assembly to ensure consistent freezing. The method includes the steps of filling the freezing cells with the liquid, activating the central nozzle to distribute the liquid evenly, and rapidly freezing the liquid in the cells. The apparatus also includes a demolding assembly for gently unfreezing the frozen content to enable easy demolding.

The present invention relates to a method for reducing and/or eliminating a target agent, particularly from a fluid, preferably from a liquid food flow rate. Preferably, the present method makes it possible to sterilize and/or pasteurize a food in a liquid state, from the modification and control of the value of the case fatality rate Fi provided, by means of the control and regulation of process parameters Ti and Qi.

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.

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.

A food steaming apparatus, according to the present invention, comprises multi-stage conveying parts provided to continuously convey food in the forward and backward directions and spaced apart from each other in the vertical direction; and a steaming part comprising a steaming chamber forming a steaming space through which the multi-stage conveying parts pass, so as to steam the food conveyed by the multi-stage conveying parts, and a plurality of conveying covers provided to respectively cover the multi-stage conveying parts at the top of the multi-stage conveying parts passing through the inside of the steaming space so as to divide the steaming space into a plurality of steaming division spaces that are a plurality of spaces.