In a method for the inactivation of microorganisms in liquid foods, a liquid food is mixed with a pressurized, liquefied gas at a pressure which is sufficient to maintain the liquefied gas in the liquid state. The mixture of food and gas is then depressurized to a pressure at which the liquefied gas is vaporized. According to the invention, before or during the depressurization to the second pressure, the mixture is guided through a pipeline and brought up to a flow speed in the pipeline which is sufficient to form cavitations in the liquid food.

A process and system in which solid droplets of a lipid product are prepared. The liquid lipid product is introduced into a freeze tunnel by one or more nozzles so as to form droplets of the liquid product. The droplets are introduced onto a conveyor belt at a first end of the freeze tunnel. The freeze tunnel is at a temperature sufficient that the droplets assume a semisolid state on or before contacting the conveyor belt and then become solid droplets as they pass through to a second end of the freeze tunnel.

Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described.

Systems and methods for packaging food products, such as fruits, vegetables, and meats. Specifically, the described methods relate to systems and methods for packaging food products in a manner that increases the products' shelf life. Generally, the methods begin by providing a food product. In some cases, debris is removed from the food product. To kill bacteria and other microbes on the food product, the food product is optionally washed in ozonated water. To deactivate enzymes within the food product, the food product is heated, though not necessarily cooked or blanched. The food product is then typically sealed in a barrier package containing between about 1 percent and about 50 percent oxygen, by volume. In some cases, the sealed package is then heated to between about 165 and about 285 degrees Fahrenheit to kill microbes in the sealed package. Other implementations are also described.

The specific preparation and cooking of specific ingredients to create a sauce. The sauce may serve or be intended for dipping and/or as a condiment, to serve on top of food items for added flavor.

The specific preparation and cooking of specific ingredients to create a sauce. The sauce may serve or be intended for dipping and/or as a condiment, to serve on top of food items for added flavor.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

Embodiments of the present disclosure relate generally to systems and methods for combing ozone and water to deliver ozonated water in a rinse stream. The ozone rain pan finds particular use for rinsing food products traveling along a conveyor line with ozonated water.

The present invention discloses a UV sterilization fresh-keeping box, including an accommodating box and a UV sterilization device removably disposed on a top side of the accommodating box. The accommodating box includes a box body with a storage space, and a lid disposed on the box body. The lid has a light transmission part to allow UV light to pass through, and a first assembling part disposed on a peripheral side of the light transmission part. The UV sterilization device includes a case, a UV module disposed in the case, a control module electrically connected to the UV module, and a second assembling part disposed on a bottom side of the case. The UV sterilization device is mounted onto the lid by combining the second assembling part with the first assembling part. The UV module is controlled by the control module to emit UV light towards the light transmission part, so as to sterilize the storage space.

The present invention provides an advanced absorption and delivery system to an ecdysterone-based nutritional supplement, specifically a turkesterone-based nutritional supplement, a turkesterone hydroxypropyl β-cyclic dextrin complex manufactured using a co-precipitation technique, the manufacturing process including a fluid bed drying system wherein the complex is dried using hot air blown into contact with a fluidized bed.