A system and a method for irradiating an object and potentially for controlling the irradiation or other conditions relating to an effect of the irradiation. A sensor is translated along a longitudinal direction of the radiation emitter and in a space between the radiation emitter and the objects irradiated to arrive at information relating to a parameter relating to the effect of the irradiation, such as the radiation, and derived in the space between the radiation emitter and the objects irradiated. Calibrating the sensor readings and adjusting the radiating emitter output, thereby controlling the irradiation.

Herein are described processes for the preparation of a cannabinoid adjunct. The process includes contacting a first plant matter having a first cannabinoid to terpene (C/T) ratio with a solvent at a temperature below about 0° C. for at least 1 hour producing a first solvent fraction. The first solvent fraction is separated from the first plant matter and fractionated providing a second solvent fraction, a terpene fraction and a solvent-free cannabinoid fraction. The cannabinoid fraction has a second C/T ratio that is greater than or equal to the first C/T ratio. The cannabinoid fraction can be combined with a soluble fiber thereby producing the cannabinoid adjunct. The cannabinoid adjunct is suitable for use in edible products.

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40 C. and 80 C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0 C. and 4 C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40 C. and 80 C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0 C. and 4 C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.

A conveyor belt (36) is arranged in at least one spiral conveyor unit (32) or (34) is arranged in tiers forming at ascending spiral stack (38) and/or a descending spiral stack (40). A ceiling or top sheet (58) is positioned over the spiral stack. A circulation fan (60, 62) draws spent thermal processing medium laterally from the tiers of the spiral stack, up the exterior of the stack and across the top of the stack above the ceiling or top sheet and through a heat exchanger (64) located above the ceiling. The treated thermal processing medium is then routed across the remainder of the diameter of the spiral stack and then down the side of the spiral stack diametrically opposite to the circulating fan thereby to enter the spiral stack in a lateral direction diametrically toward the circulating fan. At least one opening (70, 100, 200) is formed in the ceiling between the heat exchanger and the diametrically distal end of the spiral stack from the circulating fan thereby to provide an alternative flow path for a portion of the thermal processing medium to enter the spiral stack from above, thereby resulting in more uniform treatment of the work product being carried by the conveyor of the spiral stack.

Edible blood compositions and methods of preparation and uses thereof are described. The method may include preparing an aqueous hibiscus solution; preparing a mixture of cornstarch and cherry juice concentrate; heating the aqueous hibiscus solution; adding cocoa powder to the aqueous hibiscus solution; combining the mixture of cornstarch and cherry juice concentrate with the mixture of the aqueous hibiscus solution and the cocoa powder to form a combined mixture; adding a nutritive sweetener to the combined mixture; allowing the combined mixture to reach a boiling point to activate the cornstarch; and cooling the mixture after a desired consistency and color are obtained to prepare the edible blood composition. An animal edible blood composition may be prepared using water, tart concentrate, and tart cherry juice concentrate.

Edible blood compositions and methods of preparation and uses thereof are described. The method may include preparing an aqueous hibiscus solution; preparing a mixture of cornstarch and cherry juice concentrate; heating the aqueous hibiscus solution; adding cocoa powder to the aqueous hibiscus solution; combining the mixture of cornstarch and cherry juice concentrate with the mixture of the aqueous hibiscus solution and the cocoa powder to form a combined mixture; adding a nutritive sweetener to the combined mixture; allowing the combined mixture to reach a boiling point to activate the cornstarch; and cooling the mixture after a desired consistency and color are obtained to prepare the edible blood composition. An animal edible blood composition may be prepared using water, tart concentrate, and tart cherry juice concentrate.

A method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by ohmic heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. The electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food.

A method for treating a food which is in an insulating encapsulation or casing or which will be introduced into same, by ohmic heating. The heating serves to treat sausage products in an intestine, such as Brhwurst (scalded sausage), hot dogs or similar food products. The food is brought into contact with spaced electrically conductive electrodes, wherein the electrodes are connected to a controllable power source. The electrodes are each in the form of at least one first and one second electrode group, wherein the electrode groups are at a distance A.sub.EG to one another. Each electrode group has a number of individual electrodes, similar to a comb-like set of needles, wherein the neighbouring individual electrodes of the comb-type set of needles are each at a distance A.sub.EE to one another. The respective comb-like set of needles penetrates the insulating encapsulation or the casing of the food.

A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.