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.

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 application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

The present application relates to a method for preparing processed food by means of a frozen block and processed food prepared by means of same.

Disinfecting particulate material includes combining the particulate material with a photocatalyst to yield a mixture, irradiating the mixture for a length of time with pulses from a light source having broadband emission spectrum between 190 nm-1100 nm to yield an irradiated mixture, and separating the photocatalyst from the disinfected mixture to yield the disinfected particulate matter. Irradiating the mixture inactivates microorganisms in the mixture to yield a disinfected mixture. A system for disinfecting particulate material includes a pulsed light source having a broadband emission spectrum in a range between about 190 nm and about 1100 nm, a chamber defining a cavity optically coupled to the pulsed light source, a humidifier, a fan, and one or more sensors. The chamber includes a conveyor configured to accept the particulate material and arranged such that the pulses emitted by the pulsed light source irradiate the particulate material on the conveyor.

Disinfecting particulate material includes combining the particulate material with a photocatalyst to yield a mixture, irradiating the mixture for a length of time with pulses from a light source having broadband emission spectrum between 190 nm-1100 nm to yield an irradiated mixture, and separating the photocatalyst from the disinfected mixture to yield the disinfected particulate matter. Irradiating the mixture inactivates microorganisms in the mixture to yield a disinfected mixture. A system for disinfecting particulate material includes a pulsed light source having a broadband emission spectrum in a range between about 190 nm and about 1100 nm, a chamber defining a cavity optically coupled to the pulsed light source, a humidifier, a fan, and one or more sensors. The chamber includes a conveyor configured to accept the particulate material and arranged such that the pulses emitted by the pulsed light source irradiate the particulate material on the conveyor.

The present invention relates to a method and equipment intended to heat or sterilize liquid such as water, milk, broth, sauces, juices and similar foods and other fluids used in pharmaceutical and cosmetic applications. More specifically this describes a novel approach for continuously heating liquid food or liquid using an electro-magnetic (EM) radiation such as infra-red and other EM radiation sources. It achieves this by conveying radiation from a remote or local source and directing the radiation onto liquid dispersed into tiny droplets in a chamber. Infra-red and other EM radiations have a limitation in that the penetration depth of energy into the product/liquid is very short. Thus, product can be heated only in a thin layer near the periphery surface where the energy strikes. By dispersing liquid in drop droplets, the radiation effectively penetrates the whole body of fluid and consequently heats and destroys bacteria and some spores. The processed fluid then is commercially sterile or has much lower microbial load and hence it has a longer shelf life, under refrigeration.

Embodiments herein relate to one or more methods comprising heating of a kava product; pressurizing the kava product, electrically pulsing the kava product, homogenizing the kava product or combinations thereof; cooling the kava product; wherein the method is configured to stabilize the kava product against microbiological decomposition or reduce microbial count in order to improve safety and extend shelf life under refrigeration and/or at ambient temperature.

The present disclosure discloses a high-content buckwheat dried noodle and a preparation method thereof, and belongs to the field of multi-grain flour products processing. The high-content buckwheat dried noodle of the present disclosure includes whole buckwheat flour, high-gluten wheat flour, vital wheat gluten, resistant starch, egg white powder, sodium alginate, konjac flour, sodium carbonate, glutamine aminotransferase, hemicellulase and phytase. The preparation method include: preprocessing a buckwheat raw material, optimizing a ratio of raw materials to auxiliary materials, and vacuum mixing, improved sheeting process, cutting, hanging, drying, strip shortening, packaging and other techniques and preparing high-content buckwheat dried noodles. By using the enzyme modification technique, the present disclosure improves protein cross-linking, increases soluble dietary fiber content, and biodegrades the anti-nutritional factor phytic acid, thereby effectively improving the utilization rate of nutrients, controlling the generation of post-prandial blood glucose and preventing obesity. Moreover, the high-content buckwheat dried noodle of the present disclosure includes no edible salt in its formula, is a healthy low-salt product which conforms to the concept of modern healthy diet.