The present disclosure provides materials such as cellulose based materials and composite materials. Also provided herein are methods for making or using the materials.

The present disclosure provides materials such as cellulose based materials and composite materials. Also provided herein are methods for making or using the materials.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.

Countertop vacuum system, including a vacuum pump, suction device, the suction device including a pop-up arrangement, adapted for being mounted in an opening of the countertop, including a movable part and a stationary part, the stationary part having connecting means for mounting in the countertop opening and below a countertop working surface, the movable part being arranged for moving relative to the stationary part and for at least partially extending through the countertop opening, a suction hose, wherein the suction hose is connected to the vacuum pump. The suction hose is arranged extendable and retractable from an inner space of the movable part to the outside of the movable part. The system further has a suction adapter connected to the suction hose, wherein the suction adapter is provided with an interface for applying suction to a container.

Systems and methods for processing a product. The methods comprise: receiving the product in a vacuum chamber, the product enclosed within a first packaging item having at least a portion that is semi-permeable under vacuum conditions; introducing a reagent into the vacuum chamber (the reagent comprising a combination of a sterilization substance for sterilizing the product and a preservation substance for preserving a sterilization state of the product); causing the reagent to pass through the portion of the first packaging item that is semi-permeable such that a sterilization of the product by the sterilization substance occurs concurrently with a modification of an internal atmospheric condition within the first packaging item by the preservation substance; and preserving the sterilized state of the product via the modified internal atmospheric condition of the first packaging.

A vacuum pump, particularly for apparatuses for food preservation, which includes a pump body, the peculiarity of which is that it includes a permanent-magnet motor with variable rotation rate which is adapted to control the pump, and an electronic power and control board, controlled by the permanent-magnet motor with variable rotation rate.

Provided are a polyphenol-rich and low-sugar beverage of fermented jujube pulp and a preparation method thereof. The fermented jujube pulp beverage is prepared with a method including the following steps: (1) selecting jujubes that are free of rot and are not insect-eaten, rinsing with pure water, pre-boiling in boiling water, and removing cores; (2) beating the jujubes whose cores are removed in step (1) into a beating machine to obtain a jujube pulp; (3) pouring the jujube pulp in step (2) into a colloid mill for processing to refine jujube peels to obtain a refined jujube pulp; (4) subjecting the refined jujube pulp to ultra-high-pressure sterilization; and (5) inoculating Streptococcus thermophilus into the jujube pulp after the sterilization in step (4), and performing a fermentation cultivation to obtain a fermented jujube pulp.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.

The present invention relates to high pressure processing (HPP) methods of and containers for preparation of food products such as solid or semi-solid foods, beverages and food supplements containing high-pressure sensitive probiotics and other high-pressure sensitive substances, which maintain their viability, biological activity and other beneficial properties in the prepared food product. The present invention also relates to pasteurized food products containing biologically active high-pressure sensitive probiotics, other high-pressure sensitive substances, or their combinations.