In at least one illustrative embodiment, an electromagnetic filter may include a transfer pipe and multiple electromagnetic filter elements positioned in an interior volume of the pipe. Each electromagnetic filter element includes a support comb, a solenoid coupled to the support comb, and multiple magnetic members arranged in a planar array positioned within an opening of the support comb. Each magnetic member may rotate about an end that is coupled to the support comb. The magnetic members may be magnetostrictive sensors and may include a biorecognition element to bind with a target microorganism. A method for fluid filtration includes coupling the electromagnetic filter between a fluid source and a fluid destination, energizing the solenoids of each electromagnetic filter elements, and flowing a fluid media through the transfer pipe of the electromagnetic filter. The fluid media may be liquid food such as fruit juice. Other embodiments are described and claimed.

In at least one illustrative embodiment, an electromagnetic filter may include a transfer pipe and multiple electromagnetic filter elements positioned in an interior volume of the pipe. Each electromagnetic filter element includes a support comb, a solenoid coupled to the support comb, and multiple magnetic members arranged in a planar array positioned within an opening of the support comb. Each magnetic member may rotate about an end that is coupled to the support comb. The magnetic members may be magnetostrictive sensors and may include a biorecognition element to bind with a target microorganism. A method for fluid filtration includes coupling the electromagnetic filter between a fluid source and a fluid destination, energizing the solenoids of each electromagnetic filter elements, and flowing a fluid media through the transfer pipe of the electromagnetic filter. The fluid media may be liquid food such as fruit juice. Other embodiments are described and claimed.

Provided is a legume inspecting method and a legume food manufacturing method for enabling a state of an inner part of a legume to be inspected with high accuracy without destroying the legume. The legume inspecting method includes a step of irradiating a legume which has not been wet-heated with X-rays, and acquiring X-ray image information from X-rays which have passed through the legume, and a step of inspecting an inner part of the legume based on the X-ray image information.

A heating profile of a microwave oven is modified using microwaves at a plurality of frequencies. A power of transmission to a cavity of the microwave oven of microwaves is defined at each of the plurality of frequencies. A duration is defined for which the microwaves are transmitted at each of the plurality of frequencies. For each of the plurality of frequencies, a proportion of power input to the cavity that is not output from the cavity is measured. The measured proportions am used to modify the power of transmission at each frequency, the duration of transmission at each frequency or both.

The system and method for neutralizing pesticides or similar agents contained in foodstuffs and structural arrangement for implementing same relates to a system and method, as well as equipment for neutralizing pesticides or similar agents found inside or on the outside of contaminated foodstuffs; developed to address the problems caused by the frequent and abusive use of chemicals in agriculture, more commonly known as pesticides, as well as the problems caused by heavy metals contained in foodstuffs and other similar agents. The invention is intended to neutralize such pesticides present both on the surface and inside foodstuffs, given that there are already known solutions that neutralize these pesticides only superficially, and that do not effectively neutralize same inside the foodstuffs. The proposed solution uses a system comprising a recipient that creates an electron trap, resulting from the arrangement of electrodes and ceramic coatings between these electrodes, combined with magnetic and electromagnetic fields, and the photoelectric effect, arranged about the periphery of said recipient, the specific combination of these principles providing an innovative electron-concentration system, like a kind of electrical capacitor storing electrical energy, acting on the superficial and internal ionization and neutralization of the pesticides and similar agents present in the foodstuffs.

The system and method for neutralizing pesticides or similar agents contained in foodstuffs and structural arrangement for implementing same relates to a system and method, as well as equipment for neutralizing pesticides or similar agents found inside or on the outside of contaminated foodstuffs; developed to address the problems caused by the frequent and abusive use of chemicals in agriculture, more commonly known as pesticides, as well as the problems caused by heavy metals contained in foodstuffs and other similar agents. The invention is intended to neutralize such pesticides present both on the surface and inside foodstuffs, given that there are already known solutions that neutralize these pesticides only superficially, and that do not effectively neutralize same inside the foodstuffs. The proposed solution uses a system comprising a recipient that creates an electron trap, resulting from the arrangement of electrodes and ceramic coatings between these electrodes, combined with magnetic and electromagnetic fields, and the photoelectric effect, arranged about the periphery of said recipient, the specific combination of these principles providing an innovative electron-concentration system, like a kind of electrical capacitor storing electrical energy, acting on the superficial and internal ionization and neutralization of the pesticides and similar agents present in the foodstuffs.

Embodiments herein relate to articles and methods for detecting heating patterns within model food compositions containing irreversible thermochromic ink, and for creating multi-dimensional temperature distribution profiles within a packaged model food composition. In an embodiment, a packaged model food composition for thermal testing is included. The packaged model food composition can include a package and a model food composition disposed in the package. The model food composition can include a model food material that shares processing characteristics with a target food material and 0.05 wt. % to 20 wt. % of one or more irreversible thermochromic inks. The irreversible thermochromic inks can exhibit a variable change in at least one color parameter in response to temperature change across a selected temperature range. Other embodiments are also included herein.

The present invention relates to a device for preservability enhancement based on cellular water activation. The present invention, which is a device for preservability enhancement based on cellular water activation comprising a primary energy wave generation unit (110) and a tertiary complex wave generation and amplification unit (120), comprises: the primary energy wave generation unit (110) which generates, by receiving AC 220V power from a 220V power input unit (1a) via a noise filter (2), an electromagnetic field by means of an inner electric coil, generates a preconfigured frequency (a first cell-activating energy wave) in which a generated electric field and electromagnetic field energy are included, and generates free electrons by means of the flow of an electric current therein resulting from the electromagnetic field; and the tertiary complex wave generation and amplification unit (120) which receives, via an output terminal of the primary energy wave generation unit (110), the free electrons and the electromagnetic field having information of the primary energy wave generation unit (110) and generated thereby and, by using the free electrons and the electromagnetic field thus received, combines, amplifies and emits the first cell-activating energy wave. Accordingly, the present invention enables water in food to be activated, via the generation, amplification and delivery of a cell-restoring complex frequency, by useful low frequencies extracted from a number of substances. Moreover, the present invention enables the original taste of food to be restored, delays decomposition and enables freshness to be maintained for a long time, by combining the extracted useful low frequencies and frequencies generated via three types of frequency generators, putting same on an amplified signal, and emitting same to food and agricultural and marine products via a delivery device.

The present invention relates to a device for preservability enhancement based on cellular water activation. The present invention, which is a device for preservability enhancement based on cellular water activation comprising a primary energy wave generation unit (110) and a tertiary complex wave generation and amplification unit (120), comprises: the primary energy wave generation unit (110) which generates, by receiving AC 220V power from a 220V power input unit (1a) via a noise filter (2), an electromagnetic field by means of an inner electric coil, generates a preconfigured frequency (a first cell-activating energy wave) in which a generated electric field and electromagnetic field energy are included, and generates free electrons by means of the flow of an electric current therein resulting from the electromagnetic field; and the tertiary complex wave generation and amplification unit (120) which receives, via an output terminal of the primary energy wave generation unit (110), the free electrons and the electromagnetic field having information of the primary energy wave generation unit (110) and generated thereby and, by using the free electrons and the electromagnetic field thus received, combines, amplifies and emits the first cell-activating energy wave. Accordingly, the present invention enables water in food to be activated, via the generation, amplification and delivery of a cell-restoring complex frequency, by useful low frequencies extracted from a number of substances. Moreover, the present invention enables the original taste of food to be restored, delays decomposition and enables freshness to be maintained for a long time, by combining the extracted useful low frequencies and frequencies generated via three types of frequency generators, putting same on an amplified signal, and emitting same to food and agricultural and marine products via a delivery device.

A device (10) for pasteurizing and/or sterilizing particulate material. The device (10) includes: an outer housing (40); a material inlet (43); a material outlet (44); a material guide channel (41) for guiding the material through the device (10) to the material outlet (44); at least one electron source (20) for generating an electron beam; and a treatment zone (19), located in the material guide channel (41), for pasteurizing and/or sterilizing while the material is free falling. The device (10) has at least one inner shielding section (51, 52) disposed within the outer housing (40) and enclosing the material guide channel (41) for shielding off radiation produced during treatment. A method for pasteurizing and/or sterilizing particulate material using such a device (10) is also disclosed which includes: a) generating an electron beam, and b) pasteurizing and/or sterilizing the material, while the material is free falling in the treatment zone (19).