A method of cooking food arranged in a sealed package including a one-way valve that opens at an overpressure of 20-200 mbar, including: heating the sealed package in an oven at approximately atmospheric pressure for a first time period; and after the first time period, subjecting the package to a sub-atmospheric pressure such that gas leaves the sealed package through the valve.

The embodiments disclose a method including harvesting fresh bamboo leaves from an organic certified bamboo forest, using hot air to sterilize and dry bamboo leaves, shredding and packing the dry bamboo leaves, mixing sterilized water steam and the shredded dry bamboo leaves for extracting the dry bamboo leaves essence into a bamboo leaf condensate, filtering the bamboo leaf condensate through sterile filters and devices, mixing in purified water and additives to the filtered bamboo leaf condensate for creating bamboo leaf extract based products for human consumption and use, and packaging the bamboo leaf extract based products including bottled beverages, cosmetics, pharmaceuticals, and foods, food additives and dietary supplements.

The present invention relates to a heating apparatus, which heats a substance in a chamber. The present invention further relates to a food production line and a method to heat a substance with radio-frequency waves.

The present invention relates to a heating apparatus, which heats a substance in a chamber. The present invention further relates to a food production line and a method to heat a substance with radio-frequency waves.

The present invention relates to a processing apparatus, in which a dairy product is heated, dried, disinfected and/or pasteurized, sterilized. The present invention further relates to a method to treat a dairy product with radio-frequency wave

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

The embodiments disclose a method including processing and treating at least one water source supply for mixing with humic acid and fulvic acid, chopping and pulverizing at least one humate source, mixing the chopped and pulverized at least one humate source with the processed and treated at least one water source supply, processing the chopped and pulverized at least one humate source and the processed and treated at least one water source supply for separating, segregating, and suspending fulvic acid and humic acid molecules from the at least one humate source, storing the fulvic acid and humic acid molecules in a fresh quantity of the treated water source supply, adjusting the pH level of the stored fulvic acid and humic acid, and creating at least one or more beverage product for human consumption using the fulvic acid and humic acid molecule ingredients and other ingredients including vitamins, flavorings and additives.

A beverage nucleator system for a supercooled beverage container may include a frame for receiving a beverage container and an ultrasonic device positioned therein. The frame may include a beverage container aperture therein sized to allow direct contact between an ultrasonic transmitter coupled to the ultrasonic device and a closure on the container. The ultrasonic transmitter may operate at a 28 kHz frequency with a power of 5 W for 1-5 seconds. The beverage nucleator system provides for consistent nucleation of supercooled beverages without requiring a fluid or gel transmission medium.

Systems and methods including modular electromagnetic heating systems enable heating of articles using electromagnetic energy. The systems include a primary processing vessel equipped with electromagnetic energy launchers and fluid delivery systems to enable capable of preheating, heating, and cooling of the articles within the primary processing vessel. The primary processing vessel is further configured to be coupled to one or more upstream or downstream vessels such that portions of the preheating and/or heating functionality may instead be performed by the additional vessels. This flexibility enables scaling of the electromagnetic heating system between a relatively small (e.g., lab) scale system and a relatively large (e.g., production) scale system while minimizing capital expenditures and space requirements.

A method for processing vegetables to reduce unpleasant odor and/or taste, and/or to minimize discoloration, deterioration, degradation, or rot over a period of storage time is described. The method includes: i) subjecting the vegetable to mechanical size reduction; ii) heating or freezing the vegetable for a pre-determined period; and iii) bringing the softened vegetable product into contact with one or more reactive oxygen species selected from: peroxides; superoxides; and ozone.