A method to produce cheese chips provides that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying. The freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0.46 g/cm.sup.3, the porosity does exceed 40%, and the crunchiness does exceed 4.

A liquid treatment device includes a base with a power source, a UV-LED module for providing UV-B or UV-C light to liquid, an LED for providing visible light, and a processor for selectively powering the UV-LED module and the LED, and having a UV transmissive material above the UV-LED module for allowing the UV-B or UV-C band light from the UV-LED module to be transmitted from the base housing, and a liquid storage housing removably coupled to the base housing with a storage portion configured to hold liquid and having a bottom portion comprising a UV transmissive material for allowing the UV-B or UV-C band light from the UV-LED module to be transmitted into the liquid, and an output coupled for restricting outflow of the liquid from the storage portion.

This application is directed to systems and methods of creating sterilized powdered food product. Specific examples regarding breast milk are described whereby the milk is powderized and placed into a vat before it is passed along to a sterilization chamber in which it is fluidized and sterilized by UV-C light. Once powdered food product has been sufficiently sterilized, it can be loaded into syringes for distribution. Embodiments of the inventive subject matter are designed to maintain nutritional value of the powdered food at levels that were not previously possible, opening new opportunities for storing and distribution of, e.g., donor breast milk.

The invention relates to an electromagnetic wave irradiation reactor (fixed, mobile or portable) suitable for the physical, dynamic, continuous conditioning of materials having the ability to absorb electromagnetic radiation, which need to be treated through electromagnetic irradiation, without coming into contact with the electromagnetic source. In particular, this invention aims to treat those materials which tend to reflect such radiations, which are translucent or difficult to penetrate to irradiation or simply dirty. The invention mainly exploits the postulates of Lambert, and Stefan-Boltzmann, that is, the physical assumptions of the transmission of electromagnetic energy by radiation and in particular the angle, concentration and proximity of the emission of energy between emitter and receiver (which varies with the square of the distance) and the intensity of the emission (which varies with the 4th power of the temperature).

The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment for continuous flow liquids of the disclosure includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle. The predetermined angle is greater than or equal to 15 and less than 90. The disclosure provides a specific implementation scheme for microwave processing of flow liquids. In consideration of the reflection action of microwaves, the safety of equipment operation process and the utilization rate of energy are improved by a special waveguide arrangement mode. It can meet the heating requirement of liquid material and a feasible scheme is provided for the application of microwave processing to flow liquids.

The present invention relates to a system (1) for process monitoring of the treatment of media (3), in particular a HACCP-compliant system (1) for the preservation of foods. In order to ensure and standardize successful treatment, system (1) comprises an electroporator (2) for treating a medium (3) with a pulsed electric field, at least one measuring device (4) for determining a change of a condition parameter of the medium (3) caused by the treatment with the pulsed electric field, and an evaluation device (5) for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.

The present invention relates to a system (1) for process monitoring of the treatment of media (3), in particular a HACCP-compliant system (1) for the preservation of foods. In order to ensure and standardize successful treatment, system (1) comprises an electroporator (2) for treating a medium (3) with a pulsed electric field, at least one measuring device (4) for determining a change of a condition parameter of the medium (3) caused by the treatment with the pulsed electric field, and an evaluation device (5) for comparing the determined change of the condition parameter to a predetermined change target value and for outputting a warning signal once the difference between the determined change and the predetermined change target value exceeds a limit value.

A device and a method are for sterilization of milk from livestock such as cows, sheep or goats. The milk, prior to an irradiation with UV-C light through a light translucent barrier, is homogenized since the milk is exposed to ultrasound. The milk simultaneously to or after the homogenization is exposed to an electrical field, such as a field with changing polarity, where polarity change and field strength are chosen such that the milk in the electrical field is heated due to the milk's resistance.

The present invention relates to the production of a food product, in particular a snack product. In order to distribute additives evenly in a food product, in particular in a snack product, and to obtain a more homogeneous product quality, the method according to the invention comprises the steps of: conditioning the food product by applying an electric field; introducing an additive into the food product; and preserving the food product after the additive has been introduced.

A system capable of a germicidal treatment of highly opaque liquids, featuring a filter, which prevents wavelengths above the UV-C spectrum reaching the liquid being treated, one or more spiral-shaped tubes extending from an inlet end to an outlet end creating a fluidic pathway, and one or more light sources illuminating the one or more spiral-shaped tubes, wherein the one or more light sources emit light in a wavelength range between 180-300 nm.